Star Chef, She Can Be Salty Or Sweet

  Chapter 168 Boiled Fish Fillet

  At the same time, fish-flavored eggplant is also an extremely delicious dish.

  The taste is very delicious. The first taste of the eggplant filled with sauce is soft, the second is smooth, the third is tender, and the fourth is fragrant. The absolute aftertaste is endless.

  The unique sweetness and umami are mixed, and it is really full of fluid.

  No need to chew, the tender eggplant slips into the stomach.

  It makes people want to eat a second bite and a third bite until they have eaten them all.

  The taste is too thick and long.

  Josh narrowed his eyes and sighed, "I never knew that eggplant was so delicious, it was so delicious."

   "Well, it's delicious."

  The greasy father rabbit nodded in agreement, and the fork in his paw poked a piece of eggplant into his mouth, his eyes narrowed with beauty.

  Tang Zhen felt the aftertaste in his mouth, and couldn’t help but wondered in his heart when he asked the brief introduction of making boiled fish fillets, “Why do you put sugar when you make eggplant?”

   "I think you put sugar in a lot of dishes."

   "Improve freshness."

   Speaking of cooking with sugar, she remembered one thing briefly. She said, "Sweet, sweet, bitter, spicy and salty, with five flavors and passion fragrant.

  Sugar can be described as a universal ‘buffer’.

  In the process of cooking, whether it is too much salt or too much vinegar, you can add a little sugar to neutralize the salty or sour taste.

  Even if you put too much pepper, the right amount of sugar can also alleviate the spiciness to a certain extent.

  Sugar is an essential condiment in the kitchen, you can try it next time. "

  It’s okay to try, that’s it...

  "How much is the little and the right amount you mentioned?"

  Tang Zhen looked puzzled. He really couldn't figure out the amount of seasoning in the cooking process.

  It seemed so simple. She scooped the cooking spoon in the box containing the seasonings, and then flicked the seasonings in the spoons and put them into the pot.

  They followed her technique to learn, okay, it obviously felt similar to what she had done, but after the pot, they found that it was either salty or weak, but they were embarrassed to die.

  This is a question about whether they can accurately grasp the amount of seasoning. Josh and the others all looked at the brief with piercing eyes.

  Even if I didn’t look at them, I could feel their expectation and ardent gaze in a nutshell.

  The corners of her mouth twitched, and she said lightly, “I can’t answer this question. I make seasonings based on feelings.

  Slightly smaller dishes, and larger ones, more dishes. "

  After she finished speaking, she felt too abstract. After two seconds of silence, she came up with an idea, “You try and do more and find more feelings.

  If it doesn’t work once, it’s twice, and if it doesn’t work twice, it’s three times. If you do too much, it feels like it will come naturally.

  What makes Huaxia dishes is the flexibility of seasoning of ‘the food has no fixed taste, the taste is precious’. "

Is that right?

  Okay, let her do more to find the feeling.

   "I see, we will start to do it when you are finished."

"Um."

  In a nutshell, he brought a portion of the boiled fish to Dad Rabbit, "Father, please enjoy the boiled fish fillets."

  Boiled fish in a large porcelain basin has a bright red oil floating on the surface.

  The color is clear, the tender white fish and the chubby bean sprouts are looming in the red oil, with the dots of emerald green onion, the strong color contrast alone makes people appetite.

  Not to mention still fragrant.

  The incense still has a tempting spicy taste, and the saliva is tempted to overflow before eating it.

  (End of this chapter)