Chapter 85 Fine Brine
Fu Chao was so shocked that he let out a low breath.
In fact, even if he doesn't say anything, everyone is paying attention to his seemingly "insignificant" actions.
Qi Pei'er whispered from behind:
"Call one the others."
Nanzhi listened and smiled slightly.
I simply changed directions, grabbed the spices and put them on the electronic scale:
"2 taels of cinnamon...well, that's 100 grams."
"100 grams of licorice. ”
“Grass fruit 25 grams”
"..."
Every time I say it, it is always an extremely precise 0 after the decimal point.
One time when the electronic scale was slow to respond, other people including Nan Yi, as well as all the viewers in the live broadcast room, and even the director and other staff of the program group...
They all stared. Eyes wide open! Lean forward! Hold your breath!
It’s like waiting for the moment before scoring a goal!
Then...
“Wow oh oh oh! That’s right!”
“It’s still 0!”
“Oh my God, my God!”
“…”
Who would have thought?
Nanzhi can even do tricks by weighing himself casually, and he just put on a performance posture!
Nanzhi, on the other hand, was calm from beginning to end, without the slightest bit of self-doubt.
——The God of Cooking is so confident.
However, this performance also exposed her formula to everyone.
Xie Yu thought the most carefully:
"Don't you need to hide your hand?"
Nanzhi smiled, stuffed the spices into the bag, and said:
"No need."
“Yes! Even if there is a recipe, it is impossible to make the same taste! The chef’s touch and experience are the most important!”
Fu Chao wished he could become Nanzhi's spokesperson on the spot and couldn't wait to help explain.
Nanyi, who was a little slow, glared at Fu Chao, and then nodded vigorously:
"My mother is the most powerful!"
[Yibao is a bit too cute. . 】
【The little buds who are drowned among adults and are trying their best to stand out! 】
[Director Xie, is this too exaggerated? Isn’t it just a brine recipe? Is it necessary to be so nervous? 】
【It really doesn’t hurt to stand and talk, they are opening a store now! Are you playing house? 】
【Yes! Isn’t the grocery shopping incident just now enough to prove how difficult it is to open a store and how easy it is to get into trouble? 】
【You call me nervous! Do you have to worry about it for a while? 】
【That’s not necessary, Fu Chao is right. With the same set of teaching materials, doesn’t everyone go to Yanda? 】
…
Yes.
Up to now, the mysterious dish of Nanzhi selling Guanzi has been unveiled -
Stewed meat!
This is a well-known and absolutely national-level dish!
Its popularity can be seen from the braised delicacies that come from the streets, as well as the popular braised duck neck and braised chicken feet.
Even professional chefs and food bloggers online will teach their fans to cook a pot of brine from time to time and brine everything at home.
Because of this, everyone seemed to feel that they could comment on Nanzhi’s craftsmanship, and they immediately became excited:
[I know, I know! I just braised the duck rack last week! Very delicious! 】
【I'm a little worried. The more this kind of dish is, the more it will test the chef's skills. 】
[Nanzhi: Are you questioning my skill as the night market egg fried rice god? 】
【Well fried rice doesn't mean everything, be careful of her overturning! 】
【Stop arguing, haven’t you noticed that Nanzhi’s approach is different from others? 】
……
Not only the audience discovered it, but other people also discovered it.
But one thing they do better is that they can ask directly - Fu Chao: "Huh? No light soy sauce or dark soy sauce? What kind of soy sauce is this?"
Qi Pei'er snorted. : "Of course you need to add chili pepper to the braised pork!"
Xie Yu participated in a deep voice: "The store where I used to work would add onions, red dates, and wolfberry."
Everyone is familiar with the stewed pork recipe. They are all different.
Nanzhi Mantengteng explained:
“There are three main types of braised food: red braised food, white braised food and bad braised food. Red braised food is the most common, just like mine. But there is no fixed recipe for this brine. The collision and brewing of complex spices. A little change can make a huge difference in the final flavor."
She kept moving her hands as she spoke.
Put the pot on the fire and add oil.
Add ginger and green onions and stir-fry until fragrant.
Then add brewed soy sauce, Shaoxing Huadiao wine and rock sugar.
Finally throw in the cloth bag stuffed with spices.
Nanzhi: "The next step is to wait."
Others were dumbfounded: "This, is it over? Nothing else?"
Nanzhi shook his head: "No. This is refined brine, which is made from pure natural brewing products and is very durable. As long as we change the spice pack every week and add other seasonings in proportion, we can use this pot until the end of the show.”
< br>
"...and then it broke down?"
"Of course not, it can go on forever, but isn't our show recorded for half a month?"
It turns out that two weeks is not the limit for brine. It's theirs.
【Hundred, century-old stew? 】
【Is it really not going to go bad? If the brine is not changed all the time, what is the difference between it and gutter oil? 】
[Haha, I definitely wouldn’t eat it anyway. I won’t change any broken brine. It’s so dirty! 】
【There is a shop downstairs in my house, and the signboard is that the stew is freshly prepared every day. Is it really okay for Nanzhi to do this? 】
【Can some people know about refined brine? This is the symbol of high quality in the brine industry! The ingredients are all natural, so many stores don’t use them now because the ingredients are expensive! 】
【The skill level is also limited. Fine brine requires very high level of chefs. If you are not careful, you will overturn. Those who dare to sell fine brine are long-established stores! 】
[Some people also have double standards. If it were a centuries-old oden made in a country called R, and one pot of soup had been passed down for three generations, you would probably be able to eat it like crazy! 】
...
Despite the barrage, some people are constantly popularizing the science of how rare brine is and what a peak it is for chefs.
But Nazhi does it easily.
She only opened the lid twice.
I fished out the ginger and scallions at once and skimmed off the foam.
I confirmed the status once and agreed.
So in everyone’s eyes, cooking this pot of brine does not seem to be very difficult.
In the blink of an eye, Nanzhi had thrown in the fresh beef and pork belly to cook.
The rich and mellow fragrance rolls like waves.
A group of people were watching eagerly inside and outside the kitchen.
However, only Nan Yi, relying on his status as a biological son, stood next to Nan Zhi's legs and kept asking:
"Mom, are you okay?"
It seemed like a long time passed.
Nanzhi finally said "it's ready to eat".
Then he took out a piece of beef from the pot, cut off a small piece with a knife, blew on it, and threw it into Nan Yi's mouth.
Nan Yi's eyes widened instantly!
Fu Chao came over in a second:
"Nanzhi, I want it too!"
Nanyi is his biological son.
And Fu Chao...
Purely thick-skinned.
Fortunately, Nanzhi was used to it and smiled softly:
“No hurry, everyone has it.”
In a blink of an eye, everyone had the freshly cooked braised pork. Meat.
Whether it was beef or pork belly, they were all equally shocked and stunned after eating it!
How could it be so delicious!
Right before their eyes, using such simple seasonings, a truly magical delicacy was born!