Chapter 22 Chapter 22: Culinary Masters Stumbled By Culture

Last year, as a judge of the National Cooking Competition, I was immersed in the atmosphere of abalone and bird’s nest every day. The famous chefs who participated in the competition often spent tens of thousands of yuan in materials for a competition. The 45-minute competition is like an athlete. Shovel to fight.I used to watch other people as judges on TV, always saying that the taste was good, and I was skeptical, is it really good?Is it really delicious?I became a judge myself, and I also came to know the level.Indeed, those celebrity chefs on one side are very skilled, and there are very few mistakes.

In my impression, there are only two people who missed the most. One is a culinary master from the Northeast. He compares spicy with the Sichuan culinary master. Mala is a Sichuan flavor. Obviously, the Northeast master is timid before going to battle. The pre-submitted recipe is spicy. Abalone, spicy three-star grouper and spicy venison, trying to beat Sichuan masters in terms of materials.As a result, the Northeast master puts a lot of prickly ash, the sauce is strong, the umami taste is not out, and it is a bit bitter, and the Sichuan master can see the superb with a spicy fish cloud.Spicy fish cloud, take the fish cloud from the bighead carp head, the white part, prepare the spicy seasoning in advance, boil the fish cloud in boiling water, pour the seasoning and serve, it is delicious and tender, soft and pleasant, and it is easy to get the material. An ordinary thing, make an interesting dish.I summed up the mistakes of the masters of Northeast China. Obviously, there was a short circuit in understanding spicy cooking. I thought that if he made a better spicy barbecue or spicy stew, he might not lose to the Sichuan masters, because as long as he is good at dishes, Just add spicy seasoning. There is no requirement in the rules of the competition that it must be made in Sichuan, but the spicy taste is required.For example, roast venison with dry spicy taste is also very prominent.This is a misunderstanding, or a cultural error. Sichuan cuisine can be spicy, but many dishes in Sichuan cuisine are not spicy.In the traditional method of Northeast China, with the use of spicy seasoning, you can find out that each has its own strengths and weaknesses. It is still uncertain who will win the battle.The two missed culinary masters came from the southwest. He made a bird's nest that was bitter before sweet. The steamed bird's nest was poured with bitter melon juice.However, after tasting, it is sweet first and then bitter.All because people taste sweetness on the tip of the tongue and bitterness on the root of the tongue. The sweetness is short and the bitterness is long. Rock sugar is added to the bird's nest and bitter melon juice.There are things that are bitter first and then sweet. For example, in drinking tea, Lu'an Guapian is bitter first and then sweet. Tea talks, and Lu'an Guapian has sweetness.The taste of the tea leaves from thick to light is sweet. Bitter melon is a gentleman melon, and its taste is independent and does not mix with other flavors.There was a problem with the design of this work first, and the original intention of bitterness before sweetness was not achieved.It is a pity that the two masters were both stumbled by culture.I encountered this situation when I went to Taiyuan. Every morning, I went to a mutton soup restaurant to drink mutton soup. The soup was delicious, but the taste was a bit off. I asked, did chicken essence be added?The answer is: put chicken essence, you can still put it if you want.I said that I just don't like the taste of chicken essence.After that, I drank the mutton soup with vinegar at Ma Daopo Old Mature Vinegar Group.