The cameraman carried the camera and presented this scene perfectly in front of the audience.

Seeing that the standard in the basin seems to be made of CAD drawing, the live broadcast room is full of amazement.

"Handsome!"

"It's so even! It looks like there are exactly as much white soup and black soup as there is. ”

"Let's not talk about drinking, it's pretty good just by looking at it."

"Did you just put ginseng powder in it? Then drink this pot of soup, don't you immediately open up the second pulse of Rendu? ”

"Suzhou interior decoration point my avatar, contractor and material conscience price."

"It's decided, tomorrow morning to drink porridge, I want half white porridge and half black rice porridge!"

Unlike the audience in the live broadcast room, Sui Yi, who was standing in front of him, could feel the power of this [Tai Chi Fu Shou Soup] even more.

Because there were two distinct scents of fresh fragrance surrounding him.

This amazed him.

Although the sun soup and the taiyin soup in this pot are made separately, they both use the same kind of broth.

But why does it smell so layered?

Sui was very curious.

"Let's serve!"

Li Yi was about to press the bell of the dish, but was stopped by Sui.

"No need."

Sui then smiled and said, "I can't bear it, let's try it here!" ”

The kitchen was fully equipped with utensils, and he found a small soup bowl and scooped up a spoonful of white shredded tofu soup with a spoon.

Although half of the soup in the pot is black, the tofu soup is still white and clear, without the slightest color of black soup.

Sui took out a spoon, scooped up a spoonful of soup, blew it gently, and put it in his mouth.

The first feeling in his mouth was hot, and then a fresh smell mixed with the scent of beans slipped through the base of his tongue, and he swallowed it, and then a hot energy came up, instantly hitting his whole body with fine sweat.

Temperature is also an important element in the tasting process.

A lot of meat oil will slowly solidify when the temperature is lower than room temperature.

The seasonings in some dishes and soups also settle slowly over time and temperature.

When the temperature of rice is lowered, the starch in it will also regenerate and reduce the taste.

As a result, most foods tend to taste best when eaten at higher temperatures.

The ancients summed up these experiences and finally summarized them into two words - while it is hot.

But there are still many dishes that are eaten just hot, such as mapo tofu should be eaten while it is hot, the hotter it is, the more open the appetite, the hotter it is, and the better it tastes.

What's more, when people eat hot things, their bodies will open their pores and ooze sweat in order to dissipate heat.

Just as the body secretes dopamine when you run to break through the limit, your body will also secrete a lot of dopamine when you eat hot food and sweat profusely.

In this way, on the basis of the dopamine secreted by the eating itself, a layer of happiness will be superimposed, making people more satisfied.

However, eating hot food for a long time can easily induce esophageal cancer.

However, occasionally trying warmer food can also take the food experience to the next level.

"Whew!"

Sui exhaled a breath of heat: "Comfortable." ”

"How's it taste?"

Wu Lei stretched out his head and asked, looking expectant.

"Fresh! Scald! Fragrant! Slippery! Tender! ”

Sui scooped up another spoonful: "Originally, I wasn't hungry before I came, but after this mouthful, my appetite has been opened!" ”

Wu Lei watched him scoop up another spoonful, drinking with grinning teeth, but he refused to stop in his hand, and the saliva in his mouth was also secreting wildly.

After taking a few sips, Sui finally remembered his identity as a food connoisseur, he put down the spoon and introduced to the camera: "In this soup, there is almost no texture of tofu, only a trace of silk, a wisp of soft tofu silk, and the taste is particularly smooth."

I originally thought that under the cover of the flavor of the broth, I would not be able to taste the taste of tofu, but the bean flavor of this tofu is obvious in the soup, and it has not stolen the limelight at all.

This is the first time I've encountered it! can actually have ingredients and broth to grab the taste, and they are also respectful, worthy of 501 catties of golden beans.

Let's talk about this broth, just one word, fresh!

In vegetarian dishes, mushrooms are the source of umami substances, and this broth has taken the element of umami to the extreme.

But what is even more rare is that the umami of this broth is not as domineering as monosodium glutamate and chicken essence, but a relatively fresh freshness, just like the mushrooms in the woods after the rain, which have just opened their umbrellas from dead trees, clean, tender, and really good! ”

Listening to Sui Ben's description, the live broadcast room has been swiped by drooling expressions.

"After all, he is a professional chef, and he is really detailed."

"Chef Sui's literary style is rising!"

"Tell me I'm hungry, do you still have tofu brains for sale at this point?"

"When I have money, I must find Li Yi to make me a pot of broth, and I will drink it alone!"

Wu Lei was also scratching his heart when he heard it, and seeing that Sui was still full of praise, he couldn't help but ask: "Teacher Sui, will you try this black one again?" ”

Sui Ben also had this intention, he picked up the bowl, drank the last mouthful of tofu soup in the bowl, and then took a new bowl again, and used a spoon to hold a bowl of black fungus soup.

Black fungus shreds float in the thickened soup, staining the base of the soup inky black.

Pay attention to color and fragrance when eating, and the color word is in front.

And black has never been a color that can open people's appetite.

Looking at the black thick soup in the bowl, Sui first lowered his head and sniffed it.

"Wow!"

He looked up at the thick aroma that came to his nose.

"What a heavy aroma."

Sui then smiled and said: "If the white soup just now is fragrant, then this half of the black soup is fragrant, and it is very strong." ”

As he spoke, he scooped up a spoonful, blew on it, and put it in his mouth.

Chewing gently, he savored the taste carefully, and the smile on his lips was clear.

After a while, he swallowed the soup before he commented: "Interesting, the mushroom aroma of this black soup will be stronger, and it also has some herbal flavors, which is the smell of ginseng powder, which may smell a little strange, because its aroma is more complicated."

In the mouth, the taste is also salty, but it is thicker and has a solid aroma.

The white soup gave me the feeling just now is like a white cloud floating in the sky, and the fragrance seems to be able to fly with you.

But the feeling of this black soup, like the kind of black soil in the north, is thick, like a big mountain, and it is going to give you an impact that you can't resist. ”

Listening to his description, the audience was uncomfortable, but they couldn't drink it, so they could only vent it with barrage.

"I'm so hungry! Blue lean shiitake mushrooms! ”

"I'm Baiyun!"

"I'm Black Earth!"

"I love fungus!"

"I love tofu!"

"Damn! Can you drive on this broken road? ”

After taking another sip of soup, Sui motioned for the camera to approach so that it could be picked up.

The audience in the live broadcast room also heard a subtle clicking sound coming from his mouth.

"Do you hear that?"

Sui chewed a few times, swallowed the soup in his mouth, and then sighed: "This is the most magical thing about this bowl of soup, its taste is very wonderful, you can't imagine it." ”

3

(End of chapter)