MTL - Kitchen Xiuzhen-Chapter 68 [68] Another wonderful use of salt!

"Grilled Ono Mi?"

Wang froze for a while, and a group of spirit chefs sitting beside him all looked strange.

Everyone knows that among these people, the strength of roasted wild Mi is definitely Wang Xi in front of Luo Xiu ... He is the absolute expert of wild roasted wild roast.

"Oh, Ronaldinho, are you ready to challenge me?"

Wang Yan said with a smile: "I'll take a closer look, what do you do, grilled wild mi!"

"Cooked wild meat, grilled, but it will be very old!"

"Moreover, you have been cut into pieces and the meat has become less complete ..."

Wang Xun said there, because of the time, the wild millet flesh had become a bit cold, so ... the spirituality of the surface layer was completely dissipated or absorbed.

It's exactly like an ordinary piece of meat.

"Cooked wild millet meat, grilled ... shouldn't it be delicious?"

"Yeah, this little guy, how did you get the cooked wild meat?"

"it's wired?"

Numerous people have also seen the meat quality of Luo Xiu's hands, which is clearly a cooked wild millet meat.

"Do you think I'm willing to cook meat?"

Luo Xiu groaned, wasn't your baby son's level not at home? !!

However, Tucao returned to Tucao, and Luo Xiu didn't explain much. He stood in front of the counter and took out a few nuts.

This pecan fruit is the fruit of pecan grass. Luo Xiu has tasted the same taste as pepper. It seems that this should be the pepper of the gourmet world.

Huh!

Putting in a special small cup, Luo Xiu began to crush the pecan.

Crushed into powder, which became pepper.

The effect of pepper powder is much better than crumbs of pecans. The pecans of this world are only used for soup; crumbs of pecans that are actually used for cooking and grilling are actually worse than crushing pecans into powder.

"Is the powder of pecan nuts? Is it too strong?"

"Yeah, very pungent, without the fragrance of pecans ..."

"If you bake it, don't blow your nose?"

A group of spirit chefs surrounded Luo's self-cultivation, and he couldn't help whispering as he was crushing the nuts.

Wang Ye looked there, but there was a hint of thought in his eyes.

Luo Xiu quickly grinded the "pepper powder", and then took out "umbrella fragrant fruit", a sharp spice like a small umbrella.

Click!

Luo Xiu crushed again, now ... everyone could not help nodding.

Umbrella fragrant fruit, which is an anise for cooking large meats, is very spicy and twisted into powder ... but it has a strong tangy fragrance. It is the most commonly used spice in the gourmet continent.

On earth, in fact, this kind of fruit is also very common.

Resting Fennel!

Saying that fennel is too professional, it has a very popular name after crushing-cumin!

Luo Xiu has tasted all the spices in the kitchen in the morning and found that many of them are common to the earth. For example, this umbrella fragrant fruit, peperomia, rosemary, etc. can almost find prototypes on earth.

Rosemary is mint and matsutake mushroom is mustard!

I have to say that the spicy spices in the gourmet continent are really popular. They rely on these spices to scent the food and cause a strong appetite.

Coupled with spirituality and ingredients, the taste ... it's all in its own right.

This is also an advantage.

But in fact, the mix of many spice and spices is based on scientific and scientific basis ... The gourmet continent relies on the experience of a chef.

Experience and scientific research can only say that there are advantages and disadvantages to each other.

And Luo Xiu is obviously proficient in both experience and science, so he can combine the two to become the strongest generation of chefs on the planet!

...

Having prepared all kinds of spices, Luo Xi rolled up his sleeves and began to cook.

Snapped! Snapped! Snapped!

The neatly cut wild meat was placed on the stage.

Luo Xiu picked up the table salt and whistled and sprinkled it on it.

As soon as the salt came out, countless spirit chefs widened their eyes: "Well, what is this?"

"salt!"

Wang Ye stood up at that moment and explained with a smile: "This is a spice invented by Luo Treasurer, but the salt is very strange, there is no scent, only salty, and ... it is the salty to the extreme ! "

"Extremely salty? How do you eat it?"

The crowd was astonished.

Wang Xi watched Luo Xiu tumble wild meat and apply salt, but he brought three kinds of seasonings to a group of spiritual chefs.

"Taste it, it's special!"

Wang Yan took some salt, flavor and shellac sugar crystals and gave them to everyone.

This time, the whole Jiuzhong Lou suddenly became lively.

"Well, it's salty ..."

"Well, this little thing is so sweet and delicious!"

"Fresh, it's ... I still have such a concentrated flavor, how can I do it?"

A group of people looked at Wang Yan dumbfounded, and Wang Yan smiled hesitantly: "Strange, I was surprised at the first time I tasted it. Such concentrated crystals actually melted into the water and did not have much salty taste. ... there will be a savory taste that makes the body feel very comfortable! "

"Yes, I think so too!"

"This spice is amazing!"

"What a pure taste?"

The spirit chefs were so dazzling, but a holy chef watched Luo Xiu continue to sprinkle salt, but he couldn't help but said: "But this way, there is no water, this meat is very salty, right ?!"

"No, because I'm ... pickling!"

Luo Xiu did not look up, and threw out a technical term.

"Pickled?"

The crowd is aggressive, but what is it? !!

Salt is one of the five major tastes, the foundation of salty taste.

But in addition to seasoning, the ancient Chinese gave the salt another meaning-food processing!

Immerse the meat in salt water before cooking, so that the meat is rich in moist moisture, which can maintain the juicy meat quality even during the entire cooking process.

Because salt molecules have a diffusive effect, they move from high concentrations to low concentrations.

"Can you sweat?"

Luo Xiu suddenly raised his head and raised a question.

He had sprinkled all the wild meat in front of him with salt, and the meat looked watery and full of water.

At this time, he needs to stand still for a while, and then sprinkle the pepper, so he has time with this group of spiritual chefs to explain the problem of marinating.

"Sweating? Definitely all ..."

A spiritual chef said, Luo Xiu nodded: "What about sweat?"

"Sweat?"

"Absorb sweat, will the body absorb sweat when it is cold?"

"Yes, it absorbs sweat!"

"You absorb sweat, and your body is not abnormal? And, sweat can quickly penetrate into the bottom of muscles and maintain the body's moisture!"

Just now, Luo Xiu used salt to marinate the meat. In fact, the basic principle is the same as that when people sweat, in order to keep the meat fresh.

The fact that the human body absorbs salt also keeps the body's absolute freshness, and the electrolyte balance is ... the same reason!

"Next, it's pepper!"

In fact, this process of Luo Xiu is to apply pepper and salt to the meat ... to achieve a better flavor.

But because there is no salt and pepper in this gourmet continent, he can only apply salt and then pepper.

A group of spirit chefs were caught there, apparently shocked by the problem thrown out by Luo Xiu.

Keep the meat hydrated?

Table salt ... can actually have such a role? !!