Fang Yu reorganized his thoughts.

It turned out that he had considered Shen Jiading's intention to leave his secret to others before he died.

The most self-aware person is going to die, and the things that can't be let go of in his heart can't be more than love and hatred.

Either there are people who are difficult to give up and will not forget until death, or there are people who are depressed in their hearts and do not repay unhappiness.

Fang Yu luckily cracked the secret left by Shen Jiading, proving that he didn't think of anything good before he died, and his arrangement did not indicate in the slightest that anyone needed Fang Yu to take care of.

Then Shen Jiading finally handed over his secret to an irrelevant person, and the only purpose was to think that it was possible to avenge himself.

Fang Yu went to Shen Jiading's underground secret room, and he also gained a lot in it, but he couldn't see at all that his arrangement had anything to do with revenge.

Fang Yu guessed that it could be his own way of opening the secret?

He tried to put himself in the perspective of an ordinary person, who had no special abilities, but had enough observation and imagination to avoid some of Shen Jiading's testing traps, and finally cracked the secret and came to the underground secret room.

What happens to this ordinary person when he is confronted with four things: a wooden tablet, a mailbox, a small pair of scissors, and a mysterious organ...?

Fang Yu scratched his head, still unable to think of it.

Because he went up and directly absorbed the little scissors, he didn't know what would happen to ordinary people when they touched that little scissors.

The derivation has entered a dead end again, Fang Yu saw that the time was not early, sighed, cleaned up and prepared to rest, tomorrow he will go to practice with his companions in the exchange group, and he must ensure the best state.

The next day, Fang Yu came to the Culinary Association as promised.

As soon as Fang Yu arrived, he was taken to a special location for exchange groups, which was a comprehensive kitchen with very advanced equipment.

There are not only many special stoves and strangely shaped cooking equipment that Fang Yu has never seen before, but also an astonishing variety of spices and condiments. In addition, there are more than a dozen booklets, which are full of pictures and texts, showing the various ingredients currently available in the association and the recommended cooking methods.

Fang Yu felt very new to everything in this kitchen, and it happened that he was the first to arrive, and he studied those things of interest in the kitchen. There were service personnel of the association on the spot, and when Fang Yu walked to that area, there were special association personnel to explain the service to him.

Fang Yu had only walked half of the kitchen, and the rest of the exchange group had arrived.

Director Zhong and Teacher Chen Yizhen came together, everyone is a professional chef, and they began to make their own dishes after a little division of labor on the spot.

Fang Yu is responsible for making a cold dish, a hot dish, and a soup dish, and Fang Yu prepares three dishes: pepper duck paw, fish-flavored seaweed, and bibo hibiscus.

These three dishes were all cooked by Fang Yu before, but with the growth of Fang Yu's cooking skills, there have also been some changes.

The most important thing is to mix the sauce, and the pepper sauce made by Fang Yu before was already outstanding, and the old diners of the small shop have developed a new way to eat it.

First ask for a pepper duck palm, and then two taels of clean noodles when you are almost nibbled, and then mix them directly into the pepper sesame juice to make a pepper sesame cold noodles to eat.

Now Fang Yu is making pepper sesame juice again, and all the ingredients and seasonings are like flowing water in his heart.

All the other ingredients and seasonings have not changed, except for the one...

Fang Yu walked to the condiment area, where there were more than a thousand kinds of bottles and jars.

The service officer in charge of this regional association immediately came over:

"Chef Fang, what can I serve you?"

"Where's the salt?" Fang Yu asked.

"Please follow me," the service staff made a guiding gesture and led Fang Yu to a special condiment display rack.

The display shelves are divided into five categories according to the source: sea salt, well salt, mine (rock) salt, lake salt, and volcanic salt, and there are also reed salt, Huai salt, Fujian salt, Guangdong salt, Sichuan salt, Australian salt, Siamese salt and so on according to the region.

In addition to the common snowflake white, there are also rose, yellow, gray, fiery red, etc., which dazzle people to see.

Salt is the king of all flavors, and most of the flavors that humans can taste can rely on salt to integrate.

Salty can attract sweetness, and a little salt in the sugar water makes it feel sweeter.

Salty can be combined with acid, a little salt in the vinegar enhances the sourness, and more salt can neutralize the sourness.

Although the purity of sodium chloride in all edible salt is at least 97%, and the main taste is salty, the remaining 3% determines the different flavors of each salt.

For example, Cantonese salt is salty and fresh, and it is most suitable for cooking seafood; Cyprus Flakes from Cyprus is a mild pair for ice cream and ice cream, while Australia's Murray Darling is a rugged and long-lasting choice for marinated salmon and blueeye cod.

Even more special is Kala Namak from Tianzhu Kingdom. This salt is a volcanic salt mixed with sulfide and other mineral impurities, giving off a strong rotten egg smell that is completely unacceptable to the average person, but it is an indispensable condiment in local cuisine.

Fang Yu directly picks and chooses in the category of well salt, because the well salt has good purity and few impurities, which is more suitable for making cold dishes, which has the effect of fixing the taste, improving freshness, and relieving greasy and fishy.

He took out each type of salt and tasted it a little, and finally chose well salt from the salt capital of Sichuan Gorge Province.

The well salt of Yandu is not quite the same as the general well salt, because the salt deposits of Yandu sometimes coexist with natural brine salt mines, and the drilling water soluble method is used during mining, so the salt produced has the characteristics of both well salt and mineral salt.

The bottle selected by Fang Yu is one of the highest-quality products, which is a natural brine mined from deep underground rock formations, which is not only of high purity, but also has a strong and clear taste, and has a slightly sweet aftertaste, which is exactly what Fang Yu wants.

Back at his cooking station, Fang Yu began to make his new sauce.

Fang Yu knew very well that the pepper sesame juice he had prepared before had done a good job in the use of peppercorns and chili peppers, and if he wanted to make further progress and make new breakthroughs, he had to start at the core. It's like if you want to make a floor higher, you have to strengthen the foundation.

The core taste of pepper duck paw is actually not pepper hemp, but salty.

After Fang Yu replaced the sea salt used in the original production of pepper duck palms with deep rock well salt, the whole pepper sesame juice came to life at once, the pepper hemp was thick because of saltiness, the green onion was rich because of saltiness, the umami was sweet because of saltiness, and the sour taste was refreshing because of saltiness.

After tasting it a little, Fang Yu himself couldn't help but admire it, the balanced and palatable taste, which was already very close to the harmonious realm of the "way of taste" that he had been pursuing in the past few days.

Fang Yu soaked the boiled duck paws into the sauce, finished the first course, breathed a sigh of relief, and began to observe the work of the others.

(End of chapter)