The bright moon and the empty courtyard are like water like a Chinese year

Chapter 187 Xi Hexian Goes to Xishan Hall to "Learn Art" (9)

Location: Inner Hall of Xishantang (Kitchen)
After a pause for a few seconds, Master Dai, the apprentice of Master Yao, the imperial chef of the late Qing Dynasty, continued to "teach" to the second Miss Song Jia (Ruoxi) and the third Miss Song Jia (Ruoxian) who were standing beside them, with serious expressions on their faces——

"Knife is cutting into various shapes and sizes according to the needs of dishes"

"The ingredients can be roughly divided into types according to their shape and size."

"Silks, dices, slices, blocks, strips, granules, powder, velvet, knots, flower knives, etc."

"Therefore, we need to master certain knife skills in order to be able to cut ingredients into cubes, shreds, slices, strips, and blocks."

"Or other shapes to achieve little difference in thickness and size, which is convenient for cooking ingredients"

"You have to know that learning to cook is very hard work."

"For example, in summer, we have to cook all kinds of delicacies by the fire."

"In addition, in the process of cooking, the ingredients should be made according to the production requirements."

"Peeling, cleaning, killing fish, butchering chicken, soaking vegetables, etc."

"Therefore, when learning this trade, you must first be mentally prepared."

……

…… (Individual teaching process omitted)

……

After the first half month of study ended, in the next half month, the second Miss Song Jia (Ruoxi) and the third Miss Song Jia (Ruoxian) followed the arrangements and instructions of Master Dai, the apprentice of Master Yao, the imperial chef of the late Qing Dynasty, from early morning to early morning. In the evening, in the kitchen of the Xishantang, he continued to practice "sword skills" day and night.

(The practice process is omitted)
Location: Inner Hall of Xishantang (Kitchen)
Half a month later, that is, on the first day of the second month, Master Dai, the apprentice of Master Yao, the imperial chef of the late Qing Dynasty, was still the same as before. The young lady (Ruoxian) and the others solemnly and solemnly "taught the class" and said——

"Previously, through your studies, you know that as a person who prepares food, in addition to knife skills, there are rough processing of ingredients (peeling, cleaning, killing fish, chicken, deboning, soaking vegetables) and To master and judge the heat, be able to judge when to add ingredients, when to cook on high heat, when to cook on low heat, when to start the pot, etc. These are spoon skills, heat, and turning the pot, which are all basic skills that must be learned for beginners. "

"But to make a delicious dish, and to make it delicious during the cooking process, spices are inseparable."

"Therefore, we must understand clearly the role of each spice, whether it is to increase freshness, remove fishy smell, or increase aroma, so that we can flexibly match spices according to the taste type, and better when the taste is shifted. fix it"

"Many times, when we process different dishes, we divide the ingredients in different sizes. Even if the same ingredient is cooked in different ways, the seasonings added, marinating time, firing time, and processing temperature will be completely different. It is necessary to know which ingredients have complementary effects, and which ingredients are easy to change color, fragile, and easy to cook."

"According to the hardness, size, and tenderness of the ingredients, they are used in different dishes, using appropriate firing methods and adding appropriate seasonings. Therefore, the prerequisite for good cooking is an in-depth understanding of the characteristics of the ingredients. Therefore, while you know spices, you can also learn about its properties, taste, pharmacological effects, etc., because of the homologous relationship between medicine and food, food, spices, in addition to making delicious dishes, know how to use them, and It can be used to save people's lives, this is the so-called homology of medicine and food, and the existence of health-preserving medicinal diet."

After a pause for a few seconds, Master Dai, an apprentice of Master Yao, the imperial chef of the late Qing Dynasty, walked slowly to the spice display area, stretched out his right hand, and pointed at the various spices in the spice display area, while holding them in his hand one by one. , while explaining patiently to Miss Song Jia Er (Ruoxi) and Miss Song Jia San (Ruo Xian) who are standing next to them and studying, they are solemn and earnest——

"The so-called spices refer to edible spice plants that can impart typical smells such as pungent, fragrant, numb, spicy, bitter, and sweet."

"And most of the spices we use are also traditional Chinese herbal medicines"

"The first thing I will introduce to you is star anise, also known as star anise, wood fennel, and aniseed. It is a woody plant and a flavoring spice. It tastes sweet and fragrant. It is beautiful when used alone or in combination with other medicines (fragrant medicines)"

"It is mainly used for roasting, stewing, stewing, stewing and other animal ingredients, and sometimes it is also used for vegetarian dishes: such as stewed radish, stewed dried tofu, etc."

"Star anise is the main seasoning in five-spice powder, and it is also the most important spice in brine."

"According to pharmacology, it is warm and can cure abdominal pain, calm vomiting, regulate the stomach, treat hernia, dispel cold and damp, soothe the liver and warm the stomach."

"Because the octagonal shape has eight corners, it got this name, especially the octagonal produced in Guangxi is the best."

"Plus it has a strong aroma and strong volatility"

"Therefore, star anise can be added to various dishes such as roasting, braising, stewing, etc. to remove fishy smell and enhance fragrance."

"In the process of cooking food, put 1 gram of star anise in a catty of meat"

"This is fennel (that is, fennel seed), also known as fennel, grass fennel, belongs to vanilla herb, and tastes spices"

"It tastes sweet and fragrant, and it can be used alone or in combination with other medicines."

"The young leaves of fennel can be used as dumpling stuffing, but they are rarely used for seasoning."

"Fennel seeds are mainly used in stewed and boiled poultry dishes or beans, peanuts, bean products, etc."

"As for the taste, properties, and pharmacological effects, it is basically the same as star anise."

"Because the shape of cumin resembles a light green rice grain, it has a fragrant aroma"

"It is often used in cooking fish, beef and mutton, etc. It can remove peculiar smell and increase aroma. It is more used in stewed vegetables."

"In the process of cooking food, put 1 gram of cumin per catty of meat"

"Remember to try to choose light green ones when buying, which are fresher."

"This is cinnamon, also known as cinnamon, that is, the bark of the laurel tree, which belongs to the woody plant of the fragrant wood class, and tastes spices"

"It tastes sweet and fragrant. It is usually used in combination with other medicines, and rarely used alone."

"It is mainly used in dishes such as stewed, roasted, boiled, simmered poultry and wild animals, and is the main seasoning in brine"

"According to pharmacology, the properties are very hot, dry fire, beneficial to the liver, stimulate the menstrual flow, promote blood circulation, dispel cold, and dehumidify"

"Cinnamon is divided into barrel cinnamon, thick cinnamon, and thin cinnamon. The quality of barrel cinnamon is the best."

"It is often used in stewed meat and grilled fish, and it is the main seasoning of Chaozhou cuisine brine."

"In addition, cinnamon, also known as cinnamon and chai gui, is one of the ingredients of five-spice powder"

"Cinnamon is commonly used in stewed meat, such as duck, beef, rabbit, etc."

"It can remove the fishy smell and relieve greasy, making the meat more fragrant and delicious"

"In the process of cooking food, put 1.2 grams of cinnamon per catty of meat."

"Especially the cinnamon bark produced in Guiping, Guangxi is the best. When choosing, pay attention to the best ones with no mold spots and fine skin."

"The one next to the cinnamon bark is called Guizhi, which is the twig of the osmanthus tree."

"The taste, usage, attributes, and functions are the same as cinnamon bark, but it is not as strong as cinnamon bark"

"The one next to the osmanthus branch is called Xiangye, which is the leaf of the osmanthus tree."

"The taste, usage, attributes, and functions are the same as cinnamon, but the taste is lighter"

Chapter 180 Seven (End)
Note: The ones with () are just to inform the readers of their respective identities.When reading, you can remove the name in () by yourself.

(End of this chapter)