Wind and Cloud Xiangjiang 1979

Chapter 134
It has to be said that when Liu Yang came to this place with an extremely familiar language and environment, he felt like he was on his own territory. He felt like a fish in water.

After buying mushrooms, this guy came to the hotel and immediately established a relationship with the chef in the kitchen. Although this was blessed by his status as a foreign businessman, it was inevitably related to his accent.

Anyway, Liu Yang successfully borrowed the stove.

Originally, the master chef in the kitchen was very unhappy about receiving the kitchen tools. After all, Liu Yang's move directly told the other party that he did not trust you.

But after learning that Liu Yang was using the stove to stir-fry mushrooms and that his hands were green, all the unhappiness disappeared.

No way, Jianshouqing said that they would eat it themselves, but this thing is really poisonous!

It has long been stipulated that they are not allowed to sell here, so even if he is afraid that he will fry it, he dare not accept this product.

Even when Liu Yang wanted to eat, the manager who heard the commotion came over and gave him some advice, but because Liu Yang refused to listen, he finally had to ask Liu Yang to write a disclaimer, and then he asked about lending the guy from the kitchen to him. he.

Liu Yang didn't say anything about this. After all, the green hands are really poisonous. Even in their time, there was no shortage of oil, but there were still many people who were poisoned by eating fungi every year!

Not to mention that it’s hard to even eat now!
After all, if you want to avoid being poisoned by eating a mushroom like Jianshouqing, you must perform high-temperature sterilization. However, although the boiled Jianshouqing is very good, it is not as fragrant as the fried one.

So if you want it to be delicious, you have to put heavy oil in it. This is impossible for people in this era, so no one really dares to eat it at this time.

He was lucky to be able to buy it today.

"Brother Yang, they keep saying these are poisonous mushrooms, why are you rushing to eat them? Otherwise we won't eat them! I heard them say there are other mushrooms, or..."

"What nonsense are you talking about! This is a good thing! Although it is indeed poisonous, this thing is really fragrant! Besides, it is highly toxic, but the poison is afraid of high temperatures, so as long as it is cooked, it will be fine!
But what you said just now reminded me. Go and ask if they have dry fungus, green head fungus, or milk fungus. If so, buy some. I will show you my skills today. You know. Know what is the real top mountain delicacy! "After Liu Yang finished speaking, he immediately took a kitchen knife and started cutting into the green hands, regardless of Lin Jianshe's thoughts.

When Lin Jianshe saw this, he couldn't say anything else. He could only turn around and ask if the bacteria Liu Yang just mentioned were poisonous. Fortunately, they were not poisonous, which made him relieved, otherwise he would have cried.

How much he missed his captain at this time!If the captain was in charge of these things, he wouldn't have to worry about them.

No matter what Liu Yang thinks, Liu Yang has made up his mind anyway. It's not easy to return to his hometown. If he can't even eat a bite of authentic hometown food, it's not a loss. Moreover, it's time to catch up. It’s not this season. If you want to eat, there’s no place to eat!
So Liu Yang was in a good mood at this moment, and even the side dishes were cooked much faster.

In a short while, he had cut up a large pot of rice noodles, along with other ingredients that needed to be processed. "Jianshe, don't be stunned. Go and wash the knife and chopping board I just used with boiling water. If they use it later, they will come to us if they are poisoned!" Liu Yang was carrying the dishes. When good food comes to the stove, I don’t forget to shout to Lin Jianshe.

As for the other people in the kitchen, to be honest, he doesn't intend to trouble them!But his shout also made the chefs in the kitchen look at Liu Yang curiously.

Some people are even already talking about Liu Yang with their acquaintances there.

Liu Yang couldn't care about their discussion, and he didn't want to care about it. He was now familiar with the stoves of this era, and understood how to adjust the fire to low. After tasting various seasonings, he thought that he was a direct cooker. Fry, or fry in oil.

No matter how he fried it, he would know it. After all, in his era, a plate of 100 grams of Jianshouqing could be bought for more than [-] when the bacteria were the most. For many ordinary people, this price is really delicious. I'm sorry, but living in such an environment, it's unreasonable not to eat a few meals throughout the year, so many people have practiced the skill of frying mushrooms, and Liu Yang is no exception.

As for the straight pot frying and oil frying he struggled with, they are actually two methods of frying until the hands are green, and they are also the methods of many dishes. If there is any difference between them, it is easy to distinguish them. For frying in a pot with base oil, for over-oil frying, you first pass the ingredients to be fried with boiling oil, and then use hot oil in the pot to fry the ingredients first.

This is the same as blanching, except that one is oil and the other is water. However, generally the oily ones are meat, and the watery ones are vegetarian dishes. Of course, this is not absolute. It can only be said that different ingredients have different methods.

When it comes to whether the Jianshouqing is fried in oil or in a direct pan, there is of course a difference. The Jianshouqing fried in a direct pan is fried directly, so all the aroma is retained and the taste will be more fragrant, while it is more fragrant when fried in oil. Go through the oil pan again, which will inevitably leave part of the fragrance of the hands green in the oil, and it will taste better than direct frying.

However, this also has an advantage, that is, it is not easy to be poisoned by frying in oil.

So Liu Yang thought about it this time, he should not fry it in a straight pot. After all, the age is different now, and it is the first time he fried it after time travel. Don’t send him away because he is not cooked well, then he will really lose money. !
After thinking about it, Liu Yang didn't hesitate to do it directly, but at the beginning, Liu Yang didn't fry the hand green directly, but cooked the soup first.

After all, you are eating by yourself and frying by yourself. Don’t wait for the frying to be finished. It won’t work if all the dishes are cold and only the soup is still hot.

Speaking of making mushroom soup, it is also very simple. Boil the water and pour the milky mushrooms directly into it. Add some shredded ginger and scallions and heat for 2 minutes. During this period, add some lard and salt. Do not add anything else. It is a bowl of extremely delicious soup. The mushroom soup is complete.

But because Liu Yang doesn’t eat ginger, he didn’t put it in this time, but even so, it tasted great!

But at this time Liu Yang also discovered a problem, that is, although the whole fungus feast is good, it can't do without meat.

So when he was serving the soup, he suddenly shouted to the chef on the side, "Master, do me a favor, help me prepare the ingredients for the fried pork with green peppers, and some crucian carp. For the crucian carp ingredients, some leeks and garlic." , ginger slices, green onion knots, if you have eel, give me one too, it has the same ingredients as crucian carp, but add some ham slices and mint!"

Hearing Liu Yang's words, the chef on the side hesitated for a moment, but immediately asked someone to help prepare it!
(End of this chapter)