Interstellar first tea egg

Cooking class is no better than other classes, the theory can be taught according to the text, in fact, even if it is video teaching, it is difficult to play an outstanding role.

Furthermore, the students that Yun Zhuang faced were all old chefs who had been immersed in this way for decades. What could be done to make these master chefs listen to Yun Zhuang?Why do these veterans who are not young, even two or three times as old as Yunzhuang, willingly listen to Yunzhuang's lectures?

It's not that Yunzhuang has never thought about the difficulties, and the food culture has changed a lot after thousands of years of changes. There are many recipes in Yunzhuang's mind, but they may not be suitable for this future world.

Therefore, Yunzhuang never planned to cater to the food culture of the future world.

High technology has greatly facilitated the cooking process. Many foods have perfect assembly lines, and cooking has almost completed mechanization.People are investing more and more time and energy in the development of human technology and genes, and until they have to immigrate for some reasons, the food culture belonging to human beings has completely undergone a format.

The era in which Yunzhuang lives is the era when the food culture is re-emphasized, but there is nothing left to do.

People are groping and trying with the help of modern machines, but too many records about food have been lost in the torrent of the universe. They have unprecedentedly developed technology in their hands, but it is difficult to satisfy their own appetites.

In connection with the background that Yun Zhuang found out, Yun Zhuang felt a sense of mission from the bottom of his heart.

Yun Zhuang was on the star network, and Father Duan had been waiting at the door with his chefs for a long time. When he saw Yun Zhuang coming, he had a smile in his eyes.

Yun Zhuang suddenly felt a little ashamed, these people really love cooking, but he just used it to make profit.

He found that his previous worries were groundless, these old chefs had no airs, and Father Duan should talk to them in advance, but even so, their pursuit of cooking really made Yun Zhuang feel ashamed.

He finally understood Rocky's thoughts a little bit. Cooking has been reduced to this point. No one will fight for it anymore. What will people eat in the future?Is it possible to be a nutrient for a lifetime?Even though the food culture has been greatly improved over the years, even with the most advanced equipment, finding the most compatible match and the most suitable seasoning cannot be done overnight.

"Today I am sharing with you the most basic form of cooking, stir-frying. Stir-frying is generally divided into stir-frying, bursting, simmering, deep-frying, cooking, frying, simmering, pasting, meat, roasting, braising, simmering, baking, grilling , stewed, roasted, salt baked, smoked, mud roasted, boiled, stewed, boiled, boiled, steamed, shredded, honey sauce, sugar water, rinse!

1. Stir-frying: Stir-frying is the most basic cooking technique and the most widely used cooking method.Stir-frying is divided into raw stir-frying, cooked stir-frying, sliding stir-frying, clear stir-frying, dry stir-frying, grasping stir-frying, soft stir-frying, etc.The basic feature of raw stir-frying is that the main ingredients, whether vegetable or animal, must be raw, and there is no paste or sizing.Cooked stir-fried raw materials must first be cooked through methods such as boiling, and then changed into slices, shreds, cubes, strips and other shapes, and then stir-fried.The seasonings for cooked stir-fry are mostly sweet noodle sauce, yellow sauce, soy bean curd, bean chili sauce and so on.Whether the main ingredients of cooked stir-fry are slices, shreds, or dices, the slices are thicker, the shreds should be thicker, and the dices should be larger.This is stir-frying: the main ingredients used in stir-frying are raw and must be sized and oiled before they can be stir-fried with toppings.Stir-frying: Stir-frying is basically the same as stir-frying, the difference is that it does not use Gorgon sauce, and usually only the main ingredients are used without ingredients, but there are also ingredients.Dry stir-frying: Dry stir-frying is also called dry stir-frying.It is to fry the moisture of the main ingredients to make the main ingredients dry and crispy.The similarity between dry stir-frying and raw stir-frying is that the raw materials are all raw without starching, but the dry frying takes longer.Stir frying: Stir frying is a combination of grasping and frying, and quick frying.The main ingredients are battered, deep-fried and burnt, and then fried with Gorgon sauce.There are two ways to grasp the paste, one is to use egg liquid to make the starch into a porridge paste; the other is to use water to make the starch into a porridge paste.Soft stir-frying: Soft-frying is to process raw main ingredients into puree, use soup or water to make liquid (some main ingredients themselves are liquid), and then stir-fry with an appropriate amount of hot oil.The finished vegetables are soft and white like snow.

2. Explosion: Explosion means that the raw materials are boiled in boiling soup or fried in hot oil in a very short period of time (it can also be quickly fried in a base oil with a higher oil temperature), and then fried together with the ingredients, and then quickly poured into the prepared Gorgon juice Quickly toss.The characteristic of the explosion is the rapid development of the fire.The raw materials used are mostly tough belly, chicken, duck and lean pork, beef, mutton and so on.Generally, the raw materials are processed by knife work first.The main ingredients should not be too dry when sizing to prevent them from forming into lumps when heated.When blasting, the scalding, blasting and blasting must be closely connected and cannot be disconnected.Bao, generally can be divided into oil fried, coriander fried, sauce fried, spring onion fried, soup fried, water fried and so on.Oil explosion: Oil explosion is stir-frying with hot oil.There are two cooking methods for oil frying, one is that the main ingredients are not starched, and they are scalded with boiling soup and immediately removed to control the water, put into hot oil and fried at a medium speed, and then fried with the ingredients after frying, and then poured into it. The other is to stir-fry the main ingredients in a hot oil pan at medium speed after the main ingredients are starched. After the frying is dispersed, remove part of the oil, add the ingredients, and stir-fry quickly in the gorgon juice.Coriander: Coriander is similar to fried oil, the difference is that the ingredients of coriander must be coriander, hence the name.Sauce explosion: Sauce explosion is to use fried sauces (sweet noodle sauce, yellow sauce, sauce tofu) to stir-fry the raw materials.Scallion fried: Scallion fried is stir-fried with spring onion and main ingredients.The main ingredients of scallion fried are neither starched, oiled nor scalded with boiling water, but seasoned with seasoning and fried with scallions.Soup pop, water pop: Soup pop and water pop are very similar.Boil the main ingredients in boiling water until they are half-cooked, then pour them into the seasoned boiling soup, which is soup explosion; if you pour them into boiling water, it is water explosion.Shuibao dishes are dipped in condiments when eating.

3. Leaving: Leaving is similar to stir-frying and stir-frying in terms of fast cooking. The difference is that leeks use more gravy than stir-frying and stir-frying, and the raw materials are blended with bright gravy. , even with monoliths.There are many ways to leave it. From the production method, it can be divided into burnt, slippery, soft and so on; according to the difference in seasoning, there are vinegar and vinegar.Jiao 熘: Jiao 熘 is also called brittle 熘.Jiao 熘 is to hang the main ingredients that have been marinated with starch paste and deep-fried until crispy.Then use more Gorgon juice to make it smoother.Slider: Slider is developed from slide stir-fry, which is a common cooking method in the north. The difference between it and slide fry is that it uses more gravy.Ruan 熘: Ruan 熘 is a cooking method in which the main ingredients are processed with lubricating oil (steamed, boiled, boiled, etc.), and then added with Gorgon sauce. The main ingredients of Ruan 熘 are liquid and solid. of.Vinegar paste: The production method of vinegar paste is basically the same as Ruan paste, only the seasoning is different, that is, the proportion of vinegar is relatively large, and the finished dish has a prominent sour taste.Dross simmering: Dross simmering is a cooking method in which fragrant grains are added to the seasoning, and the finished dish has a strong fragrance of fragrant grains.

4. Frying: Frying is a cooking method with high heat, oily and no juice.There are clear fried, dry fried, soft fried, crisp fried, bread crumb fried, paper bag fried, crisp fried, oil drenched fried and so on.Clear frying: Clear frying is that the raw materials themselves are not battered or powdered, and are only marinated with seasonings, and then deep-fried in hot oil.Dry frying: Dry frying is to fry the moisture of the raw materials (or to remove part of the moisture from the raw materials), so that the inside and outside of the raw materials are dry and crispy.The raw materials for dry frying are also seasoned and marinated first, and then a proper amount of dry starch (or corn flour) is patted and fried in an oil pan.Soft-frying: soft-frying means that after the raw materials are seasoned and marinated, a thin layer of egg batter is hung, and then deep-fried in a frying pan.Deep-frying: There are two kinds of deep-frying. One is the special deep-frying paste for the main ingredients. After frying, the paste is crispy and the main ingredients are tender; Deep-fried, the paste is crispy and the main ingredients are rotten after frying.Breadcrumb frying: The main ingredients of breadcrumb frying are generally processed into thicker (about 2 minutes) slices, first marinated with seasoning, then evenly mixed with flour and egg liquid, and finally rolled and fried with a layer of breadcrumbs.Paper-wrapped frying: Paper-wrapped frying is to wrap the main ingredients that have been seasoned and marinated with glutinous rice paper or cellophane, and then deep-fried.

5. Cooking: Cooking is to first fry the main ingredients with high heat (or fry them), then add a small amount of base oil, add the main ingredients, and add a single seasoning to cook; the other is to mix a variety of seasonings To make Gorgon juice, fry the juice thoroughly in the pot first, and then add the fried raw materials to cook.

6. Frying: To fry is to heat up the pan first, then rinse the pan with cold oil, leave a small amount of base oil, put in the raw materials, first fry one side for coloring, and then fry the other side.When frying, keep shaking the pot so that the raw materials are heated evenly and the color is consistent.There are many types of frying, including dry frying, frying, frying, frying, stewing, frying, frying, frying, soup and so on.Dry frying: The main ingredients of dry frying must be processed into flakes or muddy. Before frying, it must be marinated with various seasonings, and then fried with egg paste or powdered egg liquid. It can be eaten after frying.Frying: Frying is a combination of frying and cooking.Generally, the raw materials are first fried with high heat, and then cooked with appropriate amount of seasoning (juice).Frying and steaming: Frying and steaming means that after the raw materials are fried, they are put into various seasonings, seasoned and steamed in a drawer.Frying and stewing: Frying and stewing means that after the raw materials are fried, seasoning and soup are put into the pot, the lid is tightly closed, and the main ingredients are simmered with low heat to make the rotten juice.Frying: Frying, also known as Southern frying, is a cooking method commonly used in the South.It is generally used to make meatballs.Most of the fried dishes are light yellow in color and soft in texture.Zao Fried: Zao Fried is cooked with fragrant rice juice and a small amount of soup after the main ingredients are fried.The fried dishes are golden in color, soft and tender in texture, slightly sweet in taste, with a strong smell of bad food.The food is light and delicious.Tangjian: Tangjian means that after the raw materials are fried, they are poured into boiling water and then boiled.

7. Hu: Hu is developed on the basis of frying.The raw materials are first marinated with seasoning, then hung with egg paste or beaten with powder and egg liquid to fry the raw materials until golden on both sides, then add ingredients, seasonings and soup, and simmer the soup with low heat.The taste of this dish is salty, sweet and mellow.

8. Paste: There are two kinds of paste, one is to paste the main ingredients on the surface of the pot and fry until golden; the other is to paste several same raw materials together with egg paste, or process them into muddy , and then fry it in the pan.The paste is only fried on one side, so the dishes are browned and crispy on one side, and fresh and tender on the other side.The pasted dishes are crispy on the outside and tender on the inside.

9. Crumb: The pulp is to process the main ingredients into a muddy or diced or silky shape, which is used as a trap for other raw materials.The meat can be called the production method or the cooking method, but only when the meat is combined with other methods can it become a cooking method, such as burning the meat, grilling the meat, and frying the meat.

10. Burning: The main ingredients of cooking dishes must first undergo one or more heat treatments, then put soup or water and seasonings, boil with high heat, and then change to low heat and cook slowly.Due to the taste and color of the cooked dishes, as well as the amount of soup in the finished dishes, there are several cooking methods.Braised in soy sauce: Braised in soy sauce gets its name because most of the finished dishes are red.The raw materials of braised braised in soy sauce are mostly processed by frying, frying, stir-frying, steaming, boiling, etc., and then soup and seasoning are added. Or leave an appropriate amount of soup, and then dilute the wet starch with water to thicken it.White-burned: The difference between white-burned and braised is that the seasoning and soup of the cooked dishes are light-colored or white.Dry burning: Dry burning is also called big burning.Dry cooking refers to the cooking method in which the main ingredients are cooked slowly for a long time, and the soup seeps into the raw materials, so that the dishes are cooked with oil but not juice.

11. Stewing: stewing evolved from burning.After the main ingredients of stewed dishes are deep-fried (or oiled, or boiled in water), put appropriate amount of soup and seasonings, cover the pot tightly, and simmer the main ingredients over low heat.There are red stew and yellow stew. The cooking methods and ingredients are the same, but the seasonings are different.Red stew uses more soy sauce and sugar than yellow stew.Red stewed vegetables are dark red, while yellow stewed vegetables are light yellow.

12. Simmering: Simmering is to slowly cook the raw materials with a slight fire.The main ingredients for simmering should be treated with water first, then add soup and seasonings, cover the pot, and simmer over low heat.Most of the raw materials for simmering dishes are beef, lamb, wild duck, goose, etc. with old texture and thick fiber.The simmered dishes are well-cooked, mellow in taste and delicious in soup.

13. Baking: All the raw materials of stewed dishes are mixed with seasoning and marinated first, then oiled, then put appropriate amount of seasoning and soup, and the raw materials are baked with a large fire and a lid.Baked vegetables are baked with different seasonings, such as baked with oyster sauce, baked orange peel, baked with shallot oil, and baked with western sauce. "

While talking, Yun Zhuang changed his tricks and showed it to everyone with a slide show.When it comes to slides, I have to say that Yun Zhuang really put his heart into it.Throughout the afternoon, he has been recording videos of himself demonstrating these cooking methods, and then using his familiar but very old processing software to integrate these videos into a ppt and put them in the star network space—unfortunately, Yunzhuang will not Use the playback software of the future world to synthesize the video, otherwise you don't need to do it yourself so hard, you can use the technology of thinking imaging to complete a more perfect video.

Seeing everyone's puzzled or surprised expressions, Yun Zhuang understood it.You can't become a fat man with one bite, not to mention that what he said now may not be the same as the concept of the old chefs themselves. They don't know how to use ancient things like iron pans, don't know how to use a shovel, and don't know what stir-frying is. .These not only need them to understand, Yunzhuang itself also needs to learn to use some advanced equipment to improve its efficiency, and these are easy to learn from the masters.

It's just that although the machine is absolutely convenient and precise, it can't burn the taste of being burnt on the outside and tender on the inside.There is no stir-frying, and the seasoning is not tasty. In the concept of future people, this is normal and there is nothing wrong with it.

Changing their ideas is the first step for Yunzhuang.

Yun Zhuang could see that the chefs were full of doubts. In just over two hours, Yun Zhuang didn't expect everyone to understand his intentions so quickly. After all, it would take a while for anyone to have their deep-rooted cooking methods under attack. Adaptation, even Yunzhuang itself needs to adapt slowly when facing so many high-tech elements integrated into cooking.The relationship between him and everyone is not that of a mentor, but an explorer who makes progress together. They learn from each other and benefit from each other.

This is the purpose of Yunzhuang.

"Uncle Duan, here is a small part of the recipes I compiled, most of them are western desserts, I will send you some samples tomorrow." Before leaving, Yunzhuang sent an e-book to Father Duan.

Father Duan's eyes lit up. What Yunzhuang said meant that the production methods of these desserts were completely open to Duanchang Restaurant, that is to say, they could let the old masters learn how to make these desserts. , Duanchang restaurants still get these benefits.

This is equivalent to a double guarantee. Although Yun Zhuang doesn't look like a person who breaks his promise, he is indeed too young for Father Duan.

Compared to Duan Ao, Father Duan can only sigh about someone else's child.

The two sides bid farewell to each other, Yun Zhuang also fell asleep with exhaustion, and night, with a beautiful vision for the future, swept over.