Chapter 1626 (1/2)
The system now reads: ”the manuscript is in the kitchen downstairs, in a small box on the kitchen case.”
Yes, strictly speaking, the reward can be divided into two parts. One is the experience and notes that have not been marked and have been stored in Yuan Zhou's head, and the other is the physical manuscript.
Experience notes are the things after success, and to complete a dish or write a cooking book requires a lot of practice, just like looking for food materials, which are recorded in the manuscript.
”Dong Dong Dong” Yuan Zhou immediately went downstairs and looked. There was a box the size of a medical box on the kitchen case. The appearance of the box was a standard system style.
Holding the box upstairs, Yuan Zhou said as he walked, ”why do you have to put the reward downstairs and ask me to run.”
The system now reads: ”because the second floor is the private territory of the host, the system has no right to put the reward in.”
”You're right and reasonable. I'm speechless.” Yuanzhou road.
Nowadays, there are really few systems that abide by the rules. Yuan Zhou wondered whether he should give a big red flower to the system for encouragement.
”It's time to make a bookcase for storing ancient books.” Yuan Zhou thought.
Now it can only be put on the shelf temporarily. Yuan Zhou divides it into two piles. One pile is other than twelve books, and the other pile is the ancient books and prescriptions just selected and rewarded with manuscripts.
For the next hour, Yuan Zhou was sorting out and absorbing the knowledge in his brain. He went through it all first, and then came to it in detail.
Even if it was about once, it was shocked a lot. Governor Yuan Zhou breathed a sigh of relief and said the most direct feeling in his heart: ”Hoo... Chinese food is indeed broad and profound.”
Yuan Zhou looked at his watch. Well, yes, it was the watch he had bought for tens of thousands and had never had the opportunity to bring. He hung it in his room as a clock. He couldn't be rich and willful.
”It's still early. Watch it for another half an hour.”
The next step is to read in detail. The first thing Yuan Zhou came into contact with was the story of spices. The title of the book is a bit like the eighteen forbidden books. In fact, it is not. It is a serious book on cooking.
However, the chef named Li Tianqi deviated a little. He studied how to make the dishes more fragrant. It is the so-called ”color, aroma and color come first.” The chef Li wants to make incense to the limit.
In the book, Li Tianqi summarized the fragrance: the salty fragrance attracts Tianjin, the sweet fragrance attracts attention, the spicy fragrance is inseparable, the sour fragrance is the most appetizing, the bitter fragrance is difficult to taste, the fresh fragrance is supplemented, and the other fragrances are not unified.
Li Tianqi divided the food flavor into five flavors and seven kinds. Among them, spicy and spicy flavors cannot be separated. Later, it is explained that separation will be spicy, and single spicy and single spicy will choke the nose. However, bitter incense is difficult to make people have an appetite, and fresh fragrance can only be used as an auxiliary.
Of course, there are other fragrances, but they are too miscellaneous to be divided into one column, but Li Tianqi has records.
”Chef Li is a little too paranoid. Sometimes he destroys the taste of the ingredients for the sake of flavor.”
For example, the book says that fried meat with sauerkraut is more sour and appetizing. Yes, sauerkraut fried meat is appetizing, but not all.
”Although it's a little extreme, there are some ideas that are worth learning from.” Yuan Zhou thought seriously.
Yuanzhou has always paid most attention to the original flavor of the ingredients, followed by color. As for aroma, the ingredients are good, the cooking skills are excellent, and the natural aroma is pungent.
The kitchen god system also thought so, so it didn't pay special attention.
I have to admire the brains of the ancients. There are really people who specialize in incense. Think about it carefully. Since they can learn to set plates and carve flowers for color, why do they favor one over the other and ignore ”color”?
Yuanzhou will not be as paranoid as Li Chu, but on the premise of absolutely not affecting the taste and color, it will control the fragrance. Judging from the current cooking skills of Yuanzhou, there is no problem at all.
”When three people walk together, there must be my teacher. No matter what time, I can learn new things from the book.” Yuanzhou still wanted to continue reading, but it was getting late, so he had to put down his book, wash and sleep.
”On non food” refers to non food, which is not a dinner. It is a record of Southern street snacks in the late Ming Dynasty.
”Don't drink” is the practice of anti alcohol dishes and anti alcohol tea. At present, the compendium of poultry cultivation is the most suitable ancient book for Yuanzhou. In the ancient text, the compendium refers to ”drawing up the list of investigations”. This ancient book is about the observation of the habits of poultry cultivation. Yuanzhou had the understanding of cattle knife and cattle, but now it is supplemented by poultry.
One of the five ancient books is special, that is, Guanggong's travels.
According to the name, it is a record of a big eater named Guangli in the early Qing Dynasty. However, this book was not written by Guangli. His accompanying schoolboy was responsible for recording the shopping along the way.
There is no need to explain more about the ancient recipe. It is a recipe that has not been handed down. There has been the saying ”teach disciples and starve to death masters” since ancient times. Although this saying comes from martial arts teachers, it is equally common in the kitchen industry. Many chefs will keep their own good dishes and not teach them to disciples, but they are afraid of no inheritance, so they will record them and pass them on to future generations.
These dishes: live water fish, Kaidi cuisine, Baiyang medicinal diet, Tianxian soup, volcanic fish, starved dragon and Shanquan guansuzhai are all dishes that Yuanzhou has never heard of.
It should be said that among the 31 dishes collected, there are four dishes in addition to the seven ancient prescriptions. The reason why Yuanzhou didn't choose them is very simple. Some of the four dishes have been restored and some are not too technical.
Among the seven ancient prescriptions selected, Yuanzhou is most interested in starving the dragon.
As the saying goes, ”dragon meat in the sky, donkey meat in the ground”, the starved dragon is able to make the donkey meat greedy.
Yuan Zhou is confident that these twelve ancient books can be digested within one or two months, and then his cooking skills will be improved in a small step.
”I also know several lost dishes. When I learn these seven dishes, can I have a lost feast?” Yuan Zhou thinks this is feasible. As a successful restaurant, there should be not only hard dishes, but also hard core banquet.
Yuanzhou can absorb and master it so quickly because of the manuscripts and experience rewarded by the system. If it only gets the ancient prescription, it is difficult to develop it so quickly.
Now many of the cooking tutorials on the Internet say: a little salt, a spoonful of soy sauce and so on.
How much is a little? How big is the spoon? These are basically their own research.
This is especially true for ancient prescriptions written in classical Chinese. Sometimes a word can make you rack your brains.
To study the proportion of ingredients, heat and proportion of ingredients, you can't get it without a few years of effort.
When it comes to the changes of ancient and modern materials, it is even more hard work.
So this is why it is difficult to restore ancient prescriptions. First, it is difficult for modern people to calm down and study. Second, your research is successful, and your efforts may not get enough return.
To put it bluntly, many chefs have kept a lot of ancient recipes in their homes, but it is estimated that none of them have been restored, that is, they have a look in their spare time.
Yuanzhou is still self disciplined, and time goes by naturally, but recently, due to Yin Ya's busy work, Yuanzhou has fewer opportunities to spread dog food.
Breakfast, lunch and dinner are very calm. The only thing to say is Wuhai, which becomes more and more manic over time.
People who don't know think it's the black beast that has entered the estrus period.
That's lunch in a week.
”Compass, I'm leaving this afternoon. Are you really not going to Italy?” Wuhai didn't leave immediately after eating. Instead, he waited until the end of lunch time and looked forward to asking.
”These days, you ask me this question every day, and my answer is the same every day.” Yuan Zhou said expressionless, ”don't go.”
”Italy is really old and fun. There are ancient Roman Colosseum, Milan Cathedral and sigh bridge. Don't you really know about it? And Italian food, which originates from ancient Roman court food, but exists as the mother of Western food.”
Wuhai racked his brains and prepared for the final ”desperate fight” to persuade Yuan Zhou. He could see that he had checked a lot of information privately.
He continued: ”as the saying goes, it's better to travel thousands of miles than to read thousands of books. Being a cook also needs to see the local conditions and customs of various countries.”
”You have a point.” Yuan Zhou nodded, with an air of emotion. He didn't say that other European cooking mothers were worth his visit.
Wuhai was very happy, nodded like mashing garlic, and hurriedly said, ”yes, yes, that's right.”
”When I finish holding the youth chef exchange meeting here, I'll go again sometime.” Yuanzhou road.
The unique skill of changing face in Sichuan Opera makes Wuhai become bitter gourd face in an instant. Yuan Zhou's implication is that not only will he not go this time, but also he will go again sometime.
What is meant by lifting a stone and hitting your own feet? This is called lifting a stone and hitting your own feet.
”What, compasses? I thought about it carefully. In fact, there's nothing interesting in Italy.” As soon as Wuhai's conversation turned, he persuaded him.
”The Colosseum in ancient Rome is broken walls, and the decoration of Milan Cathedral is very beautiful, but you are not a Catholic, so the sigh bridge will not be evaluated. In the past, there were only noodles and chicken for the detention of prisoners on death row. It's just a big name. It's not as good as you. Don't waste time and go there.” Wuhai's sincere words almost convinced Yuan Zhou.
”Oh, let me think again.” I can't see whether Yuanzhou believes in Wuhai's words.
”Be sure to think about it. Don't make mistakes with compasses.” Wuhai road.