"It's normal that you haven't heard of it! As the times have progressed, a variety of cooking methods have been created. The difference is in the length of time, but! The most important thing is that some of these things have never even been heard or even seen by me, let alone you from a different world! ”

"Huh!" The corners of Dregg's mouth twitched, "That's true when you say that, forget it!" I won't bother you to read the book, you can do it yourself! "Finished. The left hand, which was originally glowing red, also returned to its original state at this time.

Seeing this scene, Lin Yiyan shook his head with a smile, and at the same time put aside the first volume he had finished reading, and picked up the book "Chef's Introductory Knowledge".

After half an hour of detailed browsing, Lin Yiyan found that if the first volume written by Master Abbe was a variety of cooking methods. Then, the next roll is the usage and difference of various spices.

For example, we often use soy sauce! For those who don't often work in the kitchen, you may not know much about soy sauce, but soy sauce is also divided into several types. Our main edible soy sauce is divided into light soy sauce and dark soy sauce, although they are both soy sauces that have been brewed and fermented, but there are obvious differences.

First of all, let's talk about light soy sauce, which is light in color and has a reddish-brown color. In terms of taste, light soy sauce is used in general cooking and tastes salty. Therefore, light soy sauce is used for seasoning, and because of its light color, it is used more when making general stir-fried or cold dishes.

At the same time, in Master Abbe's notes, it is also recorded that the production method of light soy sauce is made with soybeans and flour as the main raw materials, artificially connected to the koji, and fermented by natural dew. Therefore, the color of the light soy sauce is more ruddy, the taste is delicious and harmonious, the soy flavor is rich, the body is clear and transparent, and the flavor is unique.

After talking about light soy sauce, let's talk about dark soy sauce. Compared to light soy sauce, dark soy sauce is dark in color because of the addition of caramel color, which makes it tan and shiny. At the same time, the soy sauce has a delicious and slightly sweet feeling after eating it in the mouth. At the same time, dark soy sauce is generally used to color food. For example, it is better to use it when making dishes that need to be colored, such as teriyaki.

The production method of dark soy sauce is to dry the squeezed light soy sauce for 2~3 months on the basis of light soy sauce, and then precipitate and filter it to become dark soy sauce. Its flavor is richer than that of light soy sauce.

At the same time, in addition to soy sauce, Master Abbe's notes also explained the use of vinegar and briefly introduced the types of vinegar. For example, rice vinegar (made from grain and other raw materials), sweet and sour (made from starch syrup, sugar residue raw materials), smoked vinegar, balsamic vinegar, bran vinegar, etc.

Finally, Master Abbe also made a summary of vinegar here, she wrote, "Although the nature and characteristics of vinegar varieties are slightly different due to different materials and preparation methods, in general, the one with pure sourness, rich fragrance and bright color is better. ”

In addition to vinegar and soy sauce, we will also talk about the usage and types of various edible oils. But for Lin Yiyan, he really didn't know if he didn't see it, and he was shocked when he saw it. Because he never knew that there were so many types of cooking oil.

Typical oils include cottonseed oil, soybean oil, rapeseed oil, coconut oil, corn oil, tea oil, sesame oil, rice bran oil, olive oil, flaxseed oil, safflower oil, walnut oil, palm oil, peanut oil, etc.

At the same time, Master Abbe's notes briefly introduce the taste of several edible oils and the production process of various edible oils, which can basically be said to be the process of each step.

Looking at the production method of these edible oils, Lin Yiyan only sighed deeply, because compared with the modern use of machine processing, this kind of pure manual edible oil processing method is completely the embodiment of natural oil!

However, following Master Abbey's notes, Lin Yiyan found that on several special ingredients or ingredients in the back, Master Abbey made key red marks. In Master Abbe's view, these things sometimes play a crucial role.

On Master Abbe's red mark, the first explanation is the green onion, and the use of the green onion and precautions are also indicated. In Master Abbe's notes, green onions are one of the most commonly used seasonings in cooking. But it's still a bit very difficult to use just right.

For example, 'scrambled eggs', after putting a small amount of green onions in an oil pan and stir-frying, pour in the flavored egg liquid and stir-fry a few times out of the pot, you can get the effect of fresh and fragrant and tender; if you put a lot of green onions directly into the egg liquid (many people are used to doing this), and then stir-fry in the oil pan, the result is either the egg is not cooked and the onion is not cooked, or the green onion boiled egg has become old after overheating, the color is not fast, and the taste is not good. Therefore, the use of green onions for seasoning should be based on the specific situation of the dish and the variety of green onions.

The green onion is divided into green onion and green onion, the spicy fragrance of green onion is heavier, and it is widely used in dishes, which can be used as both an adjunct and a condiment. It is processed into silk and powder, which can be used as a seasoning for cold dishes, which can not only increase freshness, but also play a role in sterilization and disinfection; Processed into segments or other shapes, fried and cooked with the main ingredient, the aroma of green onion and the umami of the main ingredient are integrated, and it will look very gluttonous.

As for the shallots, after being stir-fried in oil, it can highlight the fragrance of the green onion even more, and it is an indispensable condiment for cooking aquatic products and animal offal. It is processed into dices, segments, slices, shreds and cooked with the main ingredients, or twisted into knots and stewed with the main ingredients.

The rational use of green onions, at the same time, can also remove the offal of aquatic products, poultry, livestock and egg raw materials fishy, peculiar smell of strong taste, green onion can be said to be an indispensable seasoning in this aspect. For bean products and root ingredients, seasoning with green onions can remove the smell of beany and earth.

In the end, Master Abbe concluded, "The use of green onions in cooking dishes is a very knowledgeable issue, but when using green onions, we must pay attention to the appropriate amount and distinguish between the main and secondary aspects, so as not to 'dominate' and affect the taste of the ingredients themselves." ”

Seeing this, Lin Yiyan closed his eyes and recalled slightly in his mind, and after making sure that he would not forget it again, Lin Yiyan opened his eyes with a sigh of 'I see', "It turns out that there are so many exquisiteness in the use of shallots?" Let me see what's next? ”

"Ginger!?" Lin Yiyan still has a certain understanding of ginger, after all, in life, even if he doesn't know much about the use of ginger in the kitchen, Lin Yiyan has heard a little about ginger in other directions. For example, the famous 'ginger ale cola', and the use of ginger water to ward off the cold or something.

Of course, compared with the various detailed explanations in Master Abbe's notes, Lin Yiyan's own understanding of ginger can be said to be much more one-sided. In Master Abbe's notes, ginger can be used as an ingredient and shredded into dishes. You can also cut it into ginger cubes or slices and put it into the dish to remove the smelly smell. At the same time, the ginger is processed into shreds, which can also be used as an ingredient for cold dishes, which not only increases freshness, but also has the effect of sterilization and disinfection.

In Master Abbe's notes, he also gave an example, a dish called 'Three Silk Fish Rolls'. The procedure of this dish is to first cut the cinnamon fish into large slices, roll the shredded bamboo shoots, shredded ham, and shredded chicken breast into a cylindrical shape, and then serve it with the ginger pickled in the sauce, green onion, red pepper, and soy sauce, sugar, and vinegar. After making it, the taste is sweet and sour, tender on the outside and fresh on the inside.

Seeing this, Lin Yiyan instinctively swallowed his saliva, obviously because the gluttonous worm in his stomach had committed it again. However, looking at the sky outside, Lin Yiyan gave up the idea of trying it himself. I had to put my mind down and prepare to try again the next time I had time.

And at the end, Master Abbe made a summary of Jiang. In her notes, it goes like this: ginger is an indispensable spicy condiment in many dishes, but how to use it, without a certain culinary foundation, is not known to everyone. Ginger can add flavor to a dish when used just right, otherwise it will be self-defeating.

If you add ginger and scallion juice to the fish minced fish when making fish balls, and then put other condiments to stir it vigorously and squeeze it into fish balls, you can get the effect of fresh fragrance, smooth and tender, and white color. If you chop ginger into rice grains and mix it into minced fish to make fish balls, it will be spicy in your mouth, and the color will be dark and the taste will not be good.

For example, before cooking fish, you should first put the ginger slices into a small amount of oil and stir-fry the boiling pot, then fry the fish on both sides, add water and various condiments, and cook the fish and ginger together until cooked. In this way, ginger not only does not stick to the pan when frying fish, but also can remove the smell and relieve the fish; If the ginger slices are served with the fish or the ginger rice is removed after cooking, the effect is not good.

Therefore, depending on the specific situation of the dish, ginger should be used reasonably and skillfully in cooking. Ginger is very useful in cooking, very particular, but not necessarily any dish should be seasoned with ginger, such as a single vegetable itself contains natural aromatic flavor, and then using ginger to season, it is bound to dominate and affect the taste.

With the ability to never forget, Lin Yiyan quickly saw Master Abbe's notes to the end. At the end of Master Abbe's notes, she marked the emphasis here, because it was about how to use salt and what to look out for.

Master Abbe wrote in his notes that salt plays a very important role in cooking, and people often call the saltiness of table salt the 'king of all flavors' and 'one salt blends all flavors', and salt is also the first of all flavors. And any dish without salt will not be fragrant, and salt is indispensable for any creature or person.

Then, in Master Abbe's notes, he listed three situations in which salt is used: first, add salt before cooking! That is, salt is added before the raw material is heated, the purpose is to make the raw material have a basic salty taste and have shrinkage. When using cooking methods such as frying, exploding, slippery distillation, and slippery stir-frying, it can be combined with sizing, hanging paste, and adding some salt.

Because the main ingredient of this type of cooking method is wrapped in a layer of paste, the flavor does not enter, so salt must be added before cooking. In addition, some dishes cannot be salted during the cooking process, such as lotus leaf tamales, etc., which must also be salted before steaming. When grilling the fish, it is necessary to rub it with salt or soy sauce so that the meat does not break. However, this method of adding salt uses less salt and has a shorter time before cooking.

The second way is to add salt to the dish. This is the most important way to add salt, and salt is added to the dish when using techniques such as stir-frying, roasting, boiling, stewing, simmering, and smoothing. Then add salt when the dish is about to ripen to reduce the osmotic pressure of salt on the dish, keep the dish tender and loose, and the nutrients will not be lost.

The third is to add salt after cooking, that is, add salt after heating, and the main cooking method is to use this method, sprinkle pepper and salt and other seasonings after frying.

Seeing this, Lin Yiyan let out a long breath, and his face was full of happiness. Because the content of the notes given by Master Abbe is too much, if it was Lin Yiyan before, it is estimated that this note would not have been read repeatedly for ten days and half a month, and he would definitely not be able to write it down.

But since the body has been transformed, the brain domain has been developed, and he has the ability to never forget, as long as he looks at these things once, they will be completely stored in Lin Yiyan's brain. This magical ability has made Lin Yiyan feel incredible until now.

It's like a brain that's like a partition on a computer's hard drive, and it's loaded with a very powerful management software. He will automatically divide and categorize the knowledge in his mind, and when you need something, think about it a little, and he will jump out on his own.

After reading these two cooks' primers, Lin Yiyan looked at the night outside and stretched his waist, "Let's rest early!" I'm going to continue my cooking and training tomorrow! The remaining two will be reading next time! ”

Muttering like this, Lin Yiyan took off his coat and lay on the bed, listening to the sound of insects outside, in this unpolluted environment, looking at the night sky with stars outside the window, he quickly fell asleep without knowing what to think!