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

Chapter 190 Xi Hexian Goes to Xishan Hall to "Learn Art" (12)

Location: Inner Hall of Xishantang (Kitchen)
After a pause for a few seconds, Master Dai, an apprentice of Master Yao, the imperial chef of the late Qing Dynasty, continued to point to the various spices in the spice display area in front of him, holding them in his hand one by one, weighing them one by one, and standing behind him to learn The Second Miss of the Song Family (Ruoxi) and the Third Miss of the Song Family (Ruoxian) taught and explained in a serious manner——

"This is tangerine peel, that is, dried orange peel, which belongs to woody plants and tastes spices"

"It tastes pungent, bitter, and fragrant. It is suitable for use alone or in combination with other medicines. It is mainly used for meat dishes such as roasting, stewing, steaming, and simmering. It is also used to make compound sauces."

"Chen peel is the dried orange peel. The most authentic one is the orange peel made from big red mandarin oranges from Xinhui, Guangdong."

"Orange peel has a sweet aftertaste and can be used to make many dishes with unique flavors. It can remove fishy smell and increase aroma."

"For example, tangerine peel beef balls, tangerine peel pork ribs, and can also be used to make tangerine peel mooncakes."

"During the cooking process, use a small piece of tangerine peel each time you cook"

"According to pharmacology, it is warm and has the effects of expelling cold and dehumidification, regulating qi and dispelling adverse reactions, relieving cough and reducing phlegm."

"This is pepper, a vine and a spice"

"The taste is strong, spicy and fragrant. All animal ingredients can be used, and it is suitable for soup and vegetables."

"Because of its extremely strong taste, the dosage is very small, and it is often ground into powder for use"

"Pepper is widely used in Cantonese cuisine. It can be divided into black pepper and white pepper. It has a strong spicy taste, and the smell of black pepper is more intense."

"It plays the role of flavoring and seasoning in cooking meat, fish and pickled products"

"During the cooking process, just add 1 gram of pepper per catty of meat."

"For example: when cooking pork belly soup, adding pepper can effectively remove the fishy smell."

"According to pharmacology, it is hot in nature, and has the effects of dispelling cold, lowering qi, widening the middle, dispelling wind, and eliminating phlegm."

"But remember: pepper can cause sores and help the fire, hurt the yin, and those with a hot stomach should not eat it."

"This is Luo Han Guo, a vine plant, and it tastes like a spice."

"Sweet, sweet, spicy, can remove fishy smell"

"In the cooking process, it is used to increase the hue and aftertaste of dishes, mainly used for stewed dishes"

"According to pharmacology, it is cool, and has the effects of clearing away heat, detoxifying, nourishing qi, nourishing the lungs, reducing phlegm, relieving cough, relieving heat, promoting body fluid, clearing the liver, improving eyesight, moistening the intestines, and soothing the stomach"

"In addition, it can also treat various diseases of the respiratory system, digestive system, and circulatory system, especially for bronchitis, acute and chronic pharyngitis, asthma, high blood pressure, diabetes and other diseases."

"The ones placed here are some spices that we often use in cooking."

"The so-called spices are the seeds, flower buds, leaf stems, roots, etc. of plants."

"Or its extracts have a pungent aroma, impart flavor to food, increase appetite, and help digestion and absorption."

"Many spices have antibacterial and antiseptic effects, as well as special physiological and pharmacological effects"

"Some spices also have a considerable amount of anti-oxidation substances"

"Now let me tell you the types of commonly used spices and their aroma characteristics and uses. You must remember well."

"Chili has a strong spicy taste, can promote saliva secretion, and increase appetite. Generally, chili powder is used to play a spicy and coloring role in the soup."

"Ginger, the rhizome has an aromatic and strong spicy smell and a refreshing flavor. Ginger powder is often used in powdered soups, and fresh ginger is easy to use in liquid soups"

"Aliases include Ginger Root, Bailayun, Gouzhuangzhi, Indisin, Yanliang Boy, Fresh Ginger, Honey Roasted Ginger"

"Ginger's rhizome (dried ginger), cork (ginger skin), and leaves (ginger leaves) can be used as medicine"

"Garlic has a strong smell and spicy taste, which can increase appetite, stimulate the nervous system, and make blood circulation vigorous." "The rhizome has aroma and strong spicy taste, which can cover up the peculiar smell in the soup and make the fragrance soft and soft."

"However, it should be used in a suitable amount in powdered soup, and it should not be too large. In the cooking process, the general amount is 0.5-1%"

"Chives have a pungent smell and spicy taste similar to garlic, and the spicy taste disappears after drying."

"It can show sweetness after heating, and it can be used in powder to prepare soup, which greatly enhances the aroma"

"Using dehydrated scallion leaves can add pieces of emerald green embellishment to the ingredients, tempting the appetite."

"Coriander, also known as coriander, coriander, coriander."

"It is a plant species of Dicotyledoneae, Umbelliferes, Umbelliferae, Coriander"

"One-year and biennial herbs are familiar flavor-enhancing vegetables."

"It looks like celery, with small and tender leaves, slender stems, and a fragrant taste. It is a condiment in soups and drinks"

"It is mostly used as a condiment for cold dishes, or to enhance the flavor of blanching and noodle dishes"

"Its medicinal value can be shown outside the body, appetizing, relieving depression, and relieving pain and detoxification. "Compendium of Materia Medica" states that "coriander has a pungent, warm and fragrant nature, connects the heart and spleen inside, and reaches the limbs outside."

"In the process of cooking food, there are countless spices and seasonings used."

"What I have explained to you above is just some of the varieties that are commonly used in our meal making process, in addition to salt, sugar, soy sauce, vinegar, etc."

"This is also one of the basic knowledge we need to master in the process of learning to cook"

After the first half month of study, in the next half month, Miss Song Jiasan (Ruoxi) and Miss Song Jiasan (Ruoxian) still follow the arrangements and instructions of Master Dai, the apprentice of Master Yao, the imperial chef in the late Qing Dynasty, from From morning to night, in the kitchen of Xishantang, they are constantly memorizing spices and seasonings day and night.

(The learning process is omitted)
Location: Inner Hall of Xishantang (Kitchen)
Half a month later, that is, on the first day of the third month, Master Dai, the apprentice of Master Yao, the imperial chef of the late Qing Dynasty, was still the same as before, and continued to face the Second Miss of the Song family (Ruoxi) and the third daughter of the Song family standing beside him. The young lady (Ruoxian) and the others solemnly and solemnly "taught the class" and said——

"In the process of cooking and preparing meals, we usually flexibly match them around the seven basic flavors"

"These basic tastes are salty, sweet, numbing, spicy, sour, fresh and fragrant"

"Different cuisines have different understandings of taste types."

"As a meal maker, in addition to knowing the taste type."

"It is also necessary to understand the taste preferences and characteristics of the diners, that is, the people who dine."

"If you want to be a person who really knows how to cook, you need to master and learn a lot of basic knowledge."

"Just remember: everything needs to be flexible, and the right one is the best"

"When you have been studying in Xishantang for three months, everyone will know about it."

Chapter 190 (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)