Star Chef, She Can Be Salty Or Sweet

  Chapter 135 Winemaking

   In a nutshell, I opened the cap of the bottle of rice wine and suddenly, a sweet and mellow taste spread out.

  This smell is very fragrant and a bit strange.

  Different from various flavors of white wine, the taste of wine is different and beautiful, and the taste is strange or strange.

  In a nutshell, this wine has no sense of alcohol in the mouth, and the taste is extremely fresh. The aroma is not strong but extremely mellow, and it also has the aroma of caramel, maltose, and sweet-scented osmanthus cake.

  The mellow scent is matched with the fresh taste, which not only leaves the empty cup, but also has a long aftertaste in the mouth.

  Tang Zhen, who drank it for the first time, were immediately overwhelmed by this refreshing and mellow wine.

   Feeling the lingering rhyme in his mouth, Luoyang smashed it, smashed it, looked at it with enjoyment, and said, “Is this wine?”

  It’s a strange wine, and it’s really delicious.

   "Well, fermented rice, also called rice wine."

In short, put down the stirred rice wine water, scoop a bowl of flour and pour it into the basin, pick up the rice wine water and slowly pour it into the flour, while continuing to stir the flour with chopsticks, he said, "Rice wine is a traditional Chinese specialty wine. The main raw materials are glutinous rice and koji."

  "The glutinous rice you mentioned is glutinous rice that has four colors of red, white, black and purple, whether it is boiled whole or crushed and boiled?"

  In short, the hand mixing the flour stiffened, and then he said naturally, "Yes, that's the glutinous rice."

   "The wine made from glutinous rice tastes like this?"

  "No, this one I brewed is white glutinous rice wine, with a fresh taste, a mellow fragrance, and a long finish;

  Black glutinous rice is mainly sweet, sweet but not greasy and tasteless;

  Red glutinous rice is also called blood glutinous rice. The brewed glutinous rice is crystal clear, red and shiny, with elegant and pleasant aroma, sweet and sour wine, mellow and sweet.

  Red Glutinous Rice Wine is suitable for women to drink. It has the effects of invigorating the stomach, nourishing the spleen, and invigorating the blood and qi.

  Of course, drinking other glutinous rice wine is also good for the human body.

  China’s ancestors said that there is no distinction between medicine and food. Those who know medicine may not know how to cook, but those who know how to cook must know some medicine..."

   "Why is this?"

  "The food is different in composition, and the same food will have a wonderful reaction.

   is like chicken and celery cannot be eaten at the same time, it hurts vitality.

  Crab cannot be eaten with persimmon, it will cause diarrhea.

  Peanuts and cucumbers cannot be eaten at the same time, which will hurt the body.

  Chicken and glutinous rice are incompatible with each other, and eating will cause physical discomfort.

  Tofu and honey are eaten together, although the taste is good, the ears will be deaf..."

  In short, a series of inability to eat together caused Tang Zhen's complexion to change and their foreheads were soaked in cold sweat.

   "There are so many taboos to eat a meal, we didn't know it before."

In short, put down the chopsticks, take out all the fluffy flour from the bowl and place it on the cutting board. While kneading the dough, he said, "Illness (toxin) is ingested from the mouth. Generally, the dose is not large, but there is no problem. Be careful."

   "Okay, we will pay attention to it in the future, you can tell us more."

  To Tang Zhen and the others' attitude of actively demanding learning, in short, they are very satisfied. They are not afraid. As long as they are willing to learn, they are not troublesome, and they are afraid of people who do not know how to pretend and refuse to learn.

  The revival of Huaxia’s food culture requires all chefs to work together. It is not feasible to rely on her alone.

  There is no memory of the original body, she has no sense of belonging to the empire, but has a deep cultural and affection for China.

  She wants to carry forward the Chinese cuisine in this era not knowing how far away from her original world.

  (End of this chapter)