"Are you mentally retarded?" When Zhang Fei heard this, he directly gave Wang Yong a roll of his eyes, "Won't you hear it when you hear the name?!" ”

"I'm just curious, why is wine added to every dish as a flavor?" Wang Yong said with a smile, with Zhang Fei's appearance like a little sister, he really didn't feel strange at all when he said such a thing.

As for these dishes, it's not just as simple as seasoning them with wine, they're all based on wine! At the very least, the proportion of alcohol in the dishes is also relatively large!

"So you're stupid?" Zhang Fei looked at Wang Yong playfully, "An excellent chef, will he casually reveal his secrets to others?" ”

Wang Yong was speechless for a moment, he actually knew very well that Zhang Fei used wine as the main ingredient, and the purpose was naturally to improve freshness. Just like when cooking, one of the purposes of adding Shaoxing wine is to enhance freshness. In addition, when cooking meat, adding wine can produce an esterification reaction, which can help the fat dissolve. At the same time, an ester with a special aroma is generated, which makes the dish fragrant but not greasy.

He will be curious, mainly Zhang Fei's cooking, which has obvious direction. Like him, he basically doesn't focus on a certain cuisine and think of what to cook; Zhang Fei is different, her dishes are all based on wine!

In fact, Wang Yong doesn't know, he doesn't seem to specialize in a certain cuisine, in fact, for so long, the dishes he cooks are all popular dishes, so it is okay to say that he focuses on popular cuisine. It's a pity that he didn't realize it himself......

"Humph!" Xiahou is upset, isn't it also a slap in the face when others say this about her husband?

looked at Zhang Fei unkindly, and said in a somewhat ridiculous tone: "People who have no ability are naturally worried that their skills will be learned by others!" People who are really capable of it, of course, don't mind sharing it with others! My husband is a gentleman, but the cooking skills of steaming and stir-frying, as well as the production methods of pasta, are released for free, and everyone can learn and use them for free. Not to mention recently, several high-yielding crops, the recipe says to let them out for free, so let them out! ”

"You're the big fool?" Zhang Fei was straightforward, and immediately looked at Wang Yong curiously when he heard the words.

"Yide!" Guan Yu can't stand it anymore, these three sisters have three unique skills in cooking, martial arts and painting, and their minds are not stupid, but this character flaw is a bit obvious. Go on with her, and you must offend the dead.

"Gotta get it!" Zhang Fei was drunk by Guan Yu, and restrained a little, "You are a good person, give such a precious recipe to others for free, the little woman is ashamed of herself, okay?!" ”

"Everyone......" Liu Bei was about to cry again, "Why don't you dine first?" ”

"Yes, let's eat first!" Lu Su also echoed the words, he was already hungry.

First of all, the appetizer, the shrimp of the drunken shrimp is not cooked, take the fresh river shrimp directly, wash the sediment, slightly cut off the shrimp gun, whiskers, feet, choose a large bowl with a lid, pour it into a large bowl filled with rice wine, and quickly cover the lid. At the same time, mix ginger and garlic, seasoning sauce and aged vinegar and set aside for later use.

The shrimp will bounce in the bowl at first, react strongly, and slowly stop after a while. At this time, pour the condiment into the bowl until there is no movement at all, open the lid and start eating. The key is to eat it fresh, preferably in half a day.

Eating raw food is not a strange thing in Chinese food culture, and there has been a way to eat since ancient times.

It can only be said that the parallel goods in the mountains and rivers have more or less parasites in the back, and the understanding of parasites in ancient times is not comprehensive enough, but there are many disasters, so they began to slowly stop eating 'guan'.

The island country is close to the sea, and there are still relatively few parasites in the sea, so 'guan' has been developed in the island country, and sashimi or sashimi has gradually become a representative of island cuisine. In the culinary philosophy of the island country, the best ingredient is the best way to taste it. The finest Wagyu beef, sweet shrimp, etc., are sold in the form of sashimi.

"This shrimp is actually raw?" Xiahoudun looked at the shrimp on the plate, there were not many of them, there were only six or seven in total, after all, it was just an appetizer. Just seeing that the shrimp was still white, his face suddenly turned to the side.

"It's all said, it's a drunken shrimp! These shrimps are all drunk to death in wine! Zhang Fei laughed and said, "What, I don't dare to eat it because it's raw?!" ”

"This shrimp is very delicious, and the proportion of condiments is completely according to the golden ratio, it seems that General Zhang has also tried it many times?" Wang Yong picked one up, bit it down, and then praised it while chewing.

The sauce and the taste of aged vinegar cannot be ignored, but it would be better if you added a little chili. The shell of the shrimp is negligible, and the uncooked shrimp shell is not so hard, and after biting into it, the umami explodes, and I only feel that the shrimp meat is extremely tender.

This is an appetizing dish, and Wang Yong is even a little looking forward to the next dish!

"Chef Wang, it's really guts!" Zhang Fei saw that Wang Yong did not hesitate, so he started eating directly, and he was also very satisfied.

"It's nothing, I've tried to do it before, not only drunk shrimp, but also drunk crab." Wang Yong replied casually.

"I'm a drunken shrimp, but I've registered with the chef's guild!" Zhang Fei reminded directly.

"So I didn't cook in public and sell at the same time. If so, they will also consciously pay royalties to the chef's guild. Wang Yong said calmly.

As soon as he said that, Zhang Fei couldn't say anything, as long as he didn't cook publicly, then the patent protection would not be so much. Can't just rely on a so-called 'patent protection' to deprive all the people of the right to cook, right?

The second course, generally speaking, is chicken or duck, if you choose for Wang Yong, with wine as the main ingredient, then you will definitely think of beer duck. The problem is that there is no such thing as beer in this world, so I don't think about it for now.

In fact, Huadiao drunken chicken is also a good choice, sesame oil drunk chicken is also good, maybe the previous dish is already drunk shrimp, or Zhang Fei doesn't know the concept of drunk chicken, so there is no cooking.

So for the second dish, she chose the river fish stuffed with wine, which is called liquor in the traditional name. It is steamed and the sweetness of the sake is added to the umami of the fish.

When the dishes are served, they are greeted by a faint aroma of wine, which is the aroma of sweet wine. Eggs, wolfberries, red dates, sweet wine, but a tonic for beauty, in the era when there were no sweets, many women liked it. Of course, it's pretty much the same now.

"The aroma of the wine is pleasant, it is rare that it does not destroy the fragrance of the fish, it is rare!" Lu Su is an excellent food critic, and the moment he picked up the fish, he put it on the side of his nose and smelled it, and he was very satisfied with the taste.

When I took a bite, the flavor of the sake was very strong, and the sweetness and aroma of the sake came to my face, which led to the fragrance of the fish. After the sublimation of shredded ginger and green onions, you can vaguely feel the taste of Shaoxing wine inside.

The sauce is even more magical, bringing everything together, the umami in the wine and the umami in the fish are blended together, and people can't help but eat more!

When I came back to my senses, I found that the fish on the plate had been eaten unconsciously...... The afterglow lingered on the tip of the tongue, soothing the sense of loss after eating, and suddenly looking forward to the main course even more.

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