Adu Niang didn't really want to stop Fan Ming, she just wanted to be close to him, and Fan Ming entered the room between words.

Cao's house is very large, and there are eight people working in the room alone, and Adu Niang is in charge.

At this moment, the other subordinates and mothers-in-law were busy outside, leaving only Adu Niang and another mother-in-law inside, seeing Fan Ming coming in, the mother-in-law nodded cautiously and continued to be busy with her.

Fan Ming glanced around the room, thinking about which step to start with.

In later generations, Fan Ming was a gourmet, because he often ran all over the country, he basically tasted the food in various places, and tried to make it from time to time, so the craftsmanship was okay, and it was not a problem to take an intermediate chef certificate.

Soon, Fan Ming had a draft, turned around and asked, "Adu Niang, do you have bones, cow bones, sheep bones, fish bones, pig bones or something, it's all fine." ”

"Ah, there is...... Both. Adu Niang subconsciously responded.

Fan Ming nodded, "Then I'm bothered to help Adu Niang bring some for me." ”

"Eh, okay."

While speaking, Xiangxue walked in from the outside, looking at Fan Ming's long back, his heart couldn't help but pound, Fan Ming noticed that someone came in behind him, and suddenly turned around, his eyes fell on Xiangxue's face, revealing a sunny smile, "Girl, I'm back." ”

The inexplicable Xiangxue felt that she had an urge to cry, if it weren't for someone beside her, she would have pounced on it now.

However, Ah Du Niang's words behind her made her suppress this impulse alive, "Miss Xiangxue, Mr. Xiao Fan said that today he wanted to make a delicious meal that we have not eaten." ”

Xiangxue glanced at Fan Ming, "It's weird again, tell me what you want to eat, and come and toss it yourself." ”

Fan Ming smiled, "You just wait." ”

After saying that, Fan Ming was about to start the knife to chop the bones, but Xiangxue quickly grabbed him, "Don't, just tell me what you want to do, your hand is holding a pen, how can you be contaminated with this kind of meat, don't lose the literary atmosphere." ”

As she spoke, she was about to push Fan Ming out, but Adu Niang also echoed: "Yes, Mr. Fan, let me do this kind of rough work, you just watch from the side." ”

Fan Ming suddenly couldn't cry or laugh.

Hurriedly said: "Okay, okay, I won't do it, I'll look at the head office here." ”

Adu Niang brought all kinds of bones to the board and asked, "Mr. Xiao Fan, the bones are all here, what happens next?" ”

Fan Ming pondered for a while, and said: "Chop open the long bones, throw them into a large cauldron, first boil over high heat, and then simmer slowly, and it should be almost the same when it is noon." ”

In this era, there are no monosodium glutamate and various condiments, and if you want to make food that can make the eyes of this era shine, you can't avoid this procedure.

In fact, I have the impression that this era already had this similar seasoning technique, and the broth made from chicken, pork bones, and beef bone broth was generally used in elaborate dishes or in the cuisine of the imperial court, and it was generally only done by dignitaries or giant merchants.

And the average common people put salt and spices at most.

Of course, the main reason is that the food of this era is natural green food, and no chemical fertilizers are applied, so the growth period is relatively long, and there is enough time to produce the original taste of the ingredients.

Just like the farmer's chicken and the broiler chicken in the feedlot, the taste of the local chicken is much more fragrant.

However, although this era has already had this experience, they do not know why it is the reason why the soup stock made from chicken, pork bones, and beef bone broth is delicious because MSG can be boiled out of it!

Yes, it's monosodium glutamate.

China's food culture does seem to be underpinned by monosodium glutamate, the chemical term for monosodium glutamate.

"Fresh" comes from this.

Although Fan Ming studied economics, he has been doing food for a period of time and has understood the principle of this thing, Aspergillus oryzae, Mucor, Rhizopus fermentation, protease, hydrolyzed soybean protein as peptides and amino acids, bean paste, tempeh, soy sauce, noodle sauce, tofu milk, stinky tofu, sake lees pickling, deeply fermented bacon ham, salted fish, fish sauce, oyster sauce, shrimp paste.

The umami amino acids are then heated together with the sugar, and the Maillard reaction takes place to produce flavor compounds, as well as caramel colors.

Tofu ** has dozens of amino acids, MSG only contains one of the glutamic acid, which is very shallow, and chicken essence is an amino acid hydrolyzed by Aspergillus oryzae with a little chicken hydrolyzed by Aspergillus oryzae.

The current meat flavor is to purify, convenient, and low-cost the ancient method.

Seasonings with similar chemicals such as chicken bouillon and monosodium glutamate, and soup stocks such as miso soy sauce, soy sauce, fish sauce, etc., are rich in hydrolyzed amino acids such as glutamate.

In fact, the ancient umami technology was as developed as it is now, but they summarized the technical process, did not know the principle, and it was too early to make meat flavor, and now he just wanted to experiment with a kind of braised pork rice that could be sold.

Seeing that Adu Niang put the bone broth on the stove to boil, Fan Ming said: "Adu Niang, help me prepare the ingredients, and I'll come back when the soup is ready." ”

Adu Niang nodded, "Well, if you want something, you tell me." ”

Fan Ming thought for a while and said, "Ginger and garlic, sake lees, salt, vinegar and spices, and the most important thing is to have soy sauce." ”

Another key thing in braised pork rice is soy sauce, which has been around since the Warring States period, and has evolved and developed from soybean paste.

In the Tang Dynasty, the production technology of soy sauce was further developed, it is not only a delicious food in people's daily life, but also has become a commonly used medicine in Su Jing's "New Cultivation of Materia Medica", Sun Simiao's "Qianjin Bao Yao", "Waitai Secret" and other medical books.

This era has been officially called soy sauce, Lin Hong's book "Mountain Family Qing Offering" has a description of "leek leaves are tender, mixed with ginger, soy sauce, and dripping vinegar".

Adu Niang smiled, "Yes, these are all there." ”

Fan Ming breathed a sigh of relief slightly, "That's good, get some more perilla and fennel." ”

Adu Niang was slightly stunned, and asked with some surprise: "Aren't perilla and fennel medicine, and they should also be used to cook?" ”

Fan Ming nodded, "Well, it's useful." ”

Fennel is another secret to making this dish, the main condiments used in Da Song are generally spices and pepper, as well as vinegar, fennel and perilla These things are used for medicinal purposes, in addition to being delicious, fragrance is also a major factor that Fan Ming takes out to attract diners.

Adu Niang hesitated for a moment, and immediately responded, "Okay, I'll ask people to go to Langzhong in the township to find it, Zisu is estimated to be in the field." ”

"Thank you for your hard work, Adu Niang." Fan Ming thanked gratefully.

Adu Niang smiled, "As long as Mr. Xiao Fan is happy, I am still waiting to eat this delicious food." ”