Chapter 482： Doomed

  Chapter 482 Destined for seven days

In addition to the original rich aroma of Shaoxing wine, there is also a very light but distinct taste of traditional Chinese medicine.

Fu Yu sniffed it carefully, and with the blessing of the mask with a sensitive sense of smell, he quickly identified all the Chinese medicine ingredients inside.

First of all, goat flower, because the flower contains poisonous ingredients such as sylvia toxin and heatherin, so when brewing it with other traditional Chinese medicines, you need to pay attention to the temperature of the fire.

Repeated cooking will affect the efficacy and taste of the medicine.

Secondly, there is actually a mandala inside.

The main toxic components of datura are alkaloids such as hyoscyamine, atropine and scopolamine (dactyl datura extract), which are all muscarinic blockers, competing for muscarinic receptors and interrupting the innervation of parasympathetic nerves effect.

When steaming, you must pay special attention to the time.

The last is honey.

Natural honey containing active enzymes cannot be heated above 60 degrees Celsius, otherwise the active enzymes will be denatured and inactivated at high temperatures, destroying the nutrients in it. Honey tastes sweet when brewed in warm water or cold water, but it will become sour when brewed at a higher temperature.

Fu Yu carefully analyzed all the ingredients of the traditional Chinese medicine, and suddenly his expression changed!

If you look at it according to the formula of this traditional Chinese medicine, then the heat he ordered and set just now is a bit high, and the time is obviously too long.

Fu Yu originally thought that what Liu Yunong wanted to examine was his control over the heat and time during steaming, but now it seems that he is clearly preparing to test his mastery of pickling skills.

Thinking of this, Fu Yu said directly: "Mr. Liu, the heat of this drunken fish should be low heat first, then medium heat, and then turn to low heat. It should be the best steaming heat control, and the time should be within eleven minutes. , the fish meat is steamed just right!"

Fu Yu spoke very firmly, without any hesitation in his tone, because now is the time to show off his culinary skills to Liu Yunong, as well as two chefs, Wang Yulong and Liu Zhangpeng.

According to Liu Yunong's arrangement, as long as he has time after get off work, he has to come here to learn how to cook.

It is very necessary to build a wave of goodwill in front of Wang Yulong and Liu Zhangpeng in advance.

And allowing Liu Yunong to see his strength is also very important for his future schooling career.

After all, teachers love outstanding and gifted students.

Sure enough, after Fu Yu said such words, the three people present all had expressions of approval!

Liu Zhangpeng looked at Fu Yu, and said to himself: Good guy!

This young man is really amazing!

Even when he first learned how to steam drunken fish, he was taught by his master Wang Yulong.

In terms of fire control and time control, it is impossible to control so accurately without dozens or hundreds of operations.

No wonder the boss accepted him as an apprentice, this kid is really good!

Wang Yulong also paused a little after hearing Fu Yu's words, and looked at Fu Yu with a little more appreciation.

Because drunken fish is actually a deep-processed product of freshwater fish, it is made from selected high-quality fresh fish and Shaoxing alcohol.

The drunken fish recipe handed down from ancient times in Liujia cuisine adds additional spices extracted from the secret recipe of pure Chinese medicine.

What kind of traditional Chinese medicine is there, except for the Liu family sisters, outsiders don't know the secret recipe at all.

As for the control of the heat and time during steaming, it was all told by the other party when he was learning how to cook with Mr. Liu.

Cooking techniques like this are often inherited from the ancestors, and outsiders want to learn, but they don't even have the door.

Even if Wang Yulong has been studying Liujia cuisine for nearly 30 years, he can only identify two or three of the few traditional Chinese medicines, but he has no idea about the dosage.

The steaming method that Fu Yu said now is exactly in line with the steaming requirements of Liujia cuisine.

Wang Yulong looked at Fu Yu with a very complicated expression.

The control of the heat is completely accurate!

The timing is very precise!

Actually mastered Zuiyu's method so perfectly.

The more Wang Yulong thought about it, the more frightened he became, and the more he looked at it, the more amazed he became.

Turning around to look at Liu Yunong, she said with admiration, "Well, that's right, your judgment is very accurate. The drunken fish we make in our store are grass carp of equal catty size, and all the fish parts are Weighed, the thickness is the same, the size is the same."

After confirming my own judgment, the next step is to steam it step by step.

Drunken fish has been arranged in shape before it is placed in the drawer. After steaming, it can be served directly by adding decorations.

Fu Yu once ate drunken fish.

Steamed drunk fish, the meat is firm and creamy, with a unique taste, very easy to love.

The drunken fish made by Shangshi’s private restaurant is obviously better than the marinated recipe of Maxima.

Fu Yu brought out the steamed drunken fish. He only felt that the strong aroma was really unique, and it made his mouth water when he smelled it.

After careful inspection, Liu Yunong was obviously very satisfied with Fu Yu's drunken fish.

The final arrangement was done by Liu Zhangpeng.

Washed celery leaves are spread out, dotted with a rosebud carved from a carrot, and three onion rings from small to large are stacked on the opposite corner.

A plate of six pieces of drunken fish with amber crystal luster, looks delicate and delicious.

At the same time, the intercom in the back kitchen rang: "The orderer No. 7 has arrived, and the food can be served in three minutes."

Liu Yunong approached and replied: "Okay."

Then, straighten up and start cooking celery and bacon.

This time, Liu Yunong is in charge of the cooking.

The celery and bacon are cut and prepared by the worker.

The round celery is tender and raw, and the bacon is marinated from the main store and shipped over.

Liujia cuisine's specialty bacon, learned from the secret recipe of marinating from the ancestors.

Smoked bacon, consistent on the outside and inside, boiled and cut into slices, transparent and shiny, bright in color, yellow and red in the inside, tastes mellow.

While cooking, Liu Yunong taught Fu Yu casually: "The bacon in Liu's cuisine is all marinated by ourselves, which maintains the characteristics of good color, aroma, taste, and shape, and is known as 'one family cooks meat with hundreds of flavors'. "

"And it tastes fat but not greasy, thin and not clogging the teeth. It not only has a unique flavor, but also has the effects of appetizing, removing cold, and eliminating food."

Fu Yu understood.

That is to say, when the bacon is marinated, it is also prepared with a unique traditional Chinese medicine.

Great Lady Liu is not only a female cook, but also a female doctor, who is quite knowledgeable in medical theory.

While cooking, Liu Yunong instructed Fu Yu on specific operations.

Next to him, Liu Zhangpeng was busy with work, gossiping with his master in a low voice.

"Wow, that's awesome." Liu Zhangpeng was very excited: "No wonder the boss picked him up as a disciple, he is really strong!"

"You know there is a sky beyond the sky, and there are people beyond people, right?" Wang Yulong said with a look of resentment: "If you have the leisure to talk about others, why don't you hurry up and work hard, and get out as soon as possible!"

Liu Zhangpeng: "."

Work hard, hard work is useful.

I have already understood that three points depend on hard work, and seven points are destined.

(end of this chapter)