[119] Kitchen!

Lin Xiaobao kept taking every step safely and properly, which made Xue Qingshu, a layman who can only eat and can't do things, praise him.

In addition to ingredients and knives, there are also cooking skills, heat and seasoning.

There are ten cooking methods, such as roasting, frying, frying, boiling, boiling, drizzling, steaming, smoking, soaking, and freezing. This simple cross formula summarizes the cooking methods of all dishes in the world. Even if it is a Man-Han banquet, it is just these ten methods.

There are four heat: urgent fire, big fire, light fire, and light fire. Each kind of heat corresponds to different dishes and different times. Only a chef who is proficient in heat can be called a high-ranking chef. As for the pure fire that uses the heat, then it can be called a magic chef.

The last thing - seasoning is divided into three types, flavor, sauce and seasoning.

"The right taste is to remove the odor."

Lin Xiaobao said, raised a yellow river koi and explained while making it: "Take fish as an example. We know that fish is the most fishy representative ingredient. Fish's internal organs, scales, gills, blood and mucus all have a peculiar smell, and when we make fish, it is to wash fish."

Although Xue Qingshu listened carefully, he was also thinking carefully. Hearing Lin Xiaobao say that the first step is to wash the fish, he couldn't help but spray his face. How to eat fish without washing? This first step is pure nonsense, everyone knows it!

"The so-called washing fish is not a simple watering. In fact, it starts to be treated after the fish is fished out of the water, and a fish can make dishes. All the steps between these are collectively referred to as fish washing!"

Lin Xiaobao said, "This fish has scraped its scales and removed its internal organs, so I have omitted these steps, but this is not enough. At this time, the fish still has a strong fishy smell. There are still several steps to deal with it!"

With that, Lin Xiaobao picked up a small iron basin from the table and said while demonstrating, "This basin contains salt and vinegar. Salt vinegar is the best way to remove odors. It is not only fish, but also can be used to remove odors. For example, our refrigerator will also use salt and vinegar. The people eat three meals a day and think about a lot of envoys. In this way, although we are professional chefs, we still need to learn from them!"

While Lin Xiaobao spoke, Gao Xiaoman on the table had set up a camera and was shooting the whole process, but Lin Xiaobao did not know, so he still held a mentality of "get ready to educate Xue Qingshu".

However, in this way, Lin Xiaobao in the video inadvertently became like a senior lecturer, and he did not look like a chef.

"After washing with salt and vinegar, we still need to soak it in sugar and ginger wine. The soaking should not be too short, otherwise the fishy smell cannot be eliminated and cannot be too long, otherwise it will destroy the deliciousness of the fish itself!"

After waiting for about ten minutes, Lin Xiaobao fished out and put it directly into boiling water, which is called boiling water.

"After oiling, I began to add fragrance to the fish. There are many ways to increase the fragrance, and I choose the most folk way, using soy sauce, pepper water, egg liquid, etc., which can not only keep the fish delicious, but also make the fish taste more delicious at the same time!"

Then, Lin Xiaobao picked up the fish after adding fragrance, went to the soup pot, and began to say, "The third step is the broth. The wonderful thing about Chinese characters is that it can explain many things clearly in one word, such as fresh fish and sheep, so at the end of making fish, we put the fish in the sheep's belly. It can not only further remove the smell, but also enhance the fragrance!"

"Now that the fish is half done, after it comes out of the pot, you can take the last step. I promise that everyone can eat the freshest and delicious fish!"

After Lin Xiaobao finished speaking, the people below applauded. It can be seen that everyone was very amazed by Lin Xiaobao's cooking skills and commentary, and Lin Xiaobao was also a little flustered.

At this time, Xue Qingshu asked, "What about the sauce and seasoning? Why don't you take advantage of this gap to tell us!"

Lin Xiaobao narrowed at him and said, "That's what I mean. Since Mr. Xue has proposed it, I won't sell it!"

With that, Lin Xiaobao picked up a pottery jar and said, "Generally, the kitchen uses sauces bought on the street. Although this is simple and convenient, it is not as good as making it yourself, and you can make it yourself. Maybe there may be unexpected sparks!" Next, let's make sauce, make more, and we can make it later when we cook!"

After Lin Xiaobao finished speaking, he poured soy sauce into the pot, opened the fire and boiled it.

The sauce can enhance the color, enhance the saltiness and freshness, and use it after cooling, and the effect is better.

"I will mix the bean paste first, which can be used when making fish later. First, grind the bean paste into a paste, then stir-fry them in low heat oil, stir for about 15 minutes, add seafood sauce and peanut butter, and stir-fry for about ten minutes when the sauce is bright and rosy!"

Next, Lin Xiaobao mixed the tomato sauce, fried the tomatoes into a sauce, and then stir-fried the prepared tomato sauce over low heat. After stir-frying thoroughly, add chicken soup, white sugar and salt. After stirring for about three minutes, when the sauce color is thick red, sour and sweet, finally add vinegar and salt, thoroughly dissolve it and add white soy sauce, and then take it out of the pot. Edible

In ketchup, sugar and sweet acetic acid is the main body. The soy sauce is fresh and the sesame oil is added to enhance the fragrance.

If you want to make sweet chili sauce, then add red pepper, white sugar, Shaoxing wine, salt and monosodium glutamate. After mixing well, seal the jar for half a month and wait for the color to be red and sweet, and the taste is salty and fragrant.

Even though Xue Qingshu was a genius, he first came into contact with knowledge about cooking and found that there were so many elements in it. He couldn't help taking out his notebook and began to record it.

When Lin Xiaobao saw this scene, he couldn't help smiling happily. When he was a child, he asked Xue Qingshu for a notebook he had used. Xue Qingshu refused him on the grounds that he never took notes. This time, he finally let Lin Xiaobao catch him to take notes. You can satirize him later.

"I just said that there are three seasonings, and finally there are seasonings!"

Lin Xiaobao said to Xue Qingshu, "You have to remember it carefully, or you will forget what to do in the future?"

Xue Qingshu was stunned, squinted and smiled, and scolded secretly in his heart. This boy actually held such a grudge, but he still said, "You must remember it. Every word of Lin Dong is a wise saying, including what you just said, I have to write it down!"

With that, Xue Qingshu really began to write records, which couldn't help but make Lin Xiaobao's face full of embarrassment. This was obviously irony about him.

Lin Xiaobao looked at Xue Qingshu and couldn't help smelling of gunpowder.

However, the people at the scene were waiting for Lin Xiaobao to continue talking. They didn't notice the problem between the two at all. Only Gao Xiaoman saw a little sign, but didn't think much about it.

"Conjuvant is a dish, but it is indispensable, so many people compare seasoning to the life of a dish. With seasoning, one dish will live!"