Chapter 53 Yang Ruo tilted his head and thought about it, then winked at him mischievously and said, "It just so happens that I have almost all the ingredients I need." Well, if you can, please help me get a piece of iron and wood about this size, clean iron plate and wooden board? ”

Yang Ruo said as he spoke, and compared the size of the thing with his hand. He also advised: "Two things, they must be of average size." The disciple thought that he had never seen someone cook food before, and he needed such strange props, so he couldn't help but glance at her, but thinking of the master's instructions, he didn't ask more.

just replied politely: "Please wait a while, girl, I'll come when I go." Yang Ruo said thank you and began to make preparations.

After that disciple went out, he must have asked someone else to do something. Because after a while, he came back again, just guarding the door, not going into the kitchen.

"If the girl has other needs, please tell me to do it." The disciple's name was Ah Zhong, with dark skin, small eyes, and a medium build. He also looks like he is less than twenty years old, dressed in short clothes.

He looked a little loyal, but his name was not wrong.

"Okay, thank you!" Yang Ruo politely thanked him, continued to be busy, and didn't have time to see Ah Zhong, whether he was cooking or not.

In fact, there are rules for cooking, and if you don't have the permission of others, you can't peep at others cooking, otherwise it's a foul.

Therefore, Yang Ruo found that the good visitors were the same as here, and they were all obedient.

In fact, things are dead, but people are alive. Even if she is watched, cooking requires talent and understanding.

Everyone's gestures and tastes are different when cooking.

That's why there will be a hundred flavors when a hundred people cook the same dish and the same ingredients.

Yang Ruo is not afraid of onlookers, and he has no intention of stopping others from watching. Some people may say that she is proud, but she has the capital to be arrogant.

The first dish Yang Ruo is going to cook today is salted egg yolk baked shrimp. After she came in, she saw that there were a lot of fresh shrimp in the clear water pond here.

She thought that she was going to show the shopkeeper today, half a month's derivative dishes. Therefore, I decided to make full use of the special features of Half Moon.

And the fresher the shrimp, the better the baked shrimp taste. So to make Chef Wang recognize her cooking skills, in addition to making people feel that what they have made is unexpected. It also has to make people feel amazing in order to receive the best results.

The key is that the baked shrimp she wants to make are all the main ingredients, so it is also easy to make.

In fact, what Yang Ruo admires most about Master Wang is that he has all the things in his small kitchen. There is not only a huge fresh pond here, but also a variety of fish and shrimp in it.

There was also a sedimentation tank, and when she saw this sedimentation tank, she guessed the usefulness in her heart. I copied it with my hand and tasted it, and a smile couldn't help but appear at the corner of my mouth.

Sure enough, she found a round wooden barrel somewhere on the stove, and when she saw the white flour in the wooden barrel, she understood, it turned out that Master Wang also knew the principle of thickening.

Yang Ruo remembers that when he was learning about the origin and origin of food in ancient Chinese culture, he had read ancient books, and the earliest starch and thickening things originated very early in China, but the history of being used by people in cooking was very late.

Thirty million years ago, someone took a kind of root starch called pu cabbage and used it to cook vegetables. Later, sweet potato flour, mung bean flour and other starch quilts slowly appeared, and people widely used. However, going back to history, it also originated in the Song Dynasty at the earliest.

Pu Cai is estimated to grow in Europe because of climate reasons, and there are no such things in China like Chengguo, Yang Ruo doesn't know if the chefs here know how to thicken, or only this old man Wang understands, so he asked: "Your master here cooks vegetables, do you use this thickening and seasoning?"

The disciple listened to Yang Ruo's questioning and couldn't help but poke his head in. Immediately, there was a look of shock on his face. Obviously, she didn't understand that Yang Ruo knew this practice at a young age.

"This method is the original creation of my master, and it is also available here for good visitors." But then he thought that if Yang Ruo was brought by Zhao Chengzhi, he must have seen it in the good guest, so he was relieved.

If this girl had seen this before, it would be a bad thing.

Yang Ruo couldn't help but be stunned after hearing this, could it be that she actually met the first person who discovered starch in ancient times? she

You know that mung bean flour is not easy to dissolve in water, but it is sweet potato flour, soybean flour and other powders, which are more suitable for thickening and frying food. Yang Ruo sniffed it, the starch in the small wooden barrel happened to be sweet potato powder, and sweet potato powder was suitable for water starch.

The process of taking sweet potato flour is actually not complicated, the key is that Master Wang will come up with this seasoning method, which is commendable.

The sweet potato flour itself is taken from fresh sweet potatoes, milled into flour, then filtered through gauze layer by layer, placed in a sedimentation tank to precipitate, and finally the agglomerated dust is taken out and dried in a plaque. After three or five days, it became the original starch used by chefs to thicken and adjust the soup.

Because it is sweet potato starch, it also has some sweetness, which can be baked shrimp with salted egg yolk and improve freshness.

Yang Ruo first took out four egg yolks from the half moon he brought, pounded them into fine foam, and set them aside.

Although she had some pain in her flesh and so many egg yolks, she couldn't care about doing it, and she couldn't bear the child to catch the wolf.

Then use a fishing net to get half a net of fresh Jiwei shrimp.

Remove the head, pick off the intestines, clean them, and then use a knife to open all the back of the shrimp. Then remove the shrimp tails.

The shrimp produced in this way are not only beautiful, but also more delicious.

Put the sliced shrimp on a plate, and then marinate them slightly with seasonings such as cooking wine, salt, and light soy sauce.

Don't throw away the rest of the shrimp heads, put them in an oil pan and stir-fry them until the shrimp oil is fragrant. Originally, olive oil was the best, but because of the conditions, the people here used the most common sesame oil, which is the rapeseed oil commonly used by people, which has not been refined.

In this way, the color of the dish will be darker and less bright.

After a while, the shrimp oil is ready and set aside. Then cut a little coriander and chop the green onion for later use.

Because some people don't like these seasoning dishes, Yang Ruo asked the disciple on the way here, Master Wang has something to taboo, and if the dishes she makes offend people's mouths, it will be very bad.

Fortunately, he said no, Yang Ruocai put his mind at ease, and Zhao Chengzhi didn't seem to stop eating coriander, so she did it with confidence.

The preparations for cooking the shrimp here are finished.

Then she went to choose beef, and the best beef must be beef tenderloin, because the meat here is also the muscle that moves the least in the cow.

The meat here is soft and tender, and the fat is moderately lean, and the taste will be better than that of the plate meat. But other meats, the more you exercise, the better it tastes, and it is also the so-called active meat.