Space-time Gastronome

C402

In fact, the role of corn juice is to appetizer, and the subsequent role of BAIXIAN soup is to protect the stomach. In this way, it can directly stimulate the stomach by alcohol, so as to promote the accelerated decomposition of alcohol by liver function.

So, cooking is often linked with medical theory, so that when eating, unconsciously protect their own body.

The third dish, of course, is also delicious from the mountains and fields, which is Xu Feng's major discovery in the new Han Dynasty, and also makes up for the relative lack of high-grade food materials in this era.

when you open the lid of the pot, you can see the color of the red and white sauce, and the red and white sauce Chen Shiyu looked at Xu's calm expression and suddenly pouted his little mouth, "hum, I know you can't say it! No, I'm going to sing it

Pot is cut into about 3 cm square meat, red luster, is a clear level of culture and science.

"Boar meat?" All the big guys who have eaten and met agree with each other.

The reason is very simple, color deceived their eyes, and this kind of meat is stewed with skin, it looks very special.

What kind of meat is it? It's worth looking forward to.

Everyone put a whole piece into his mouth. For a moment, the smell of soy sauce and slight spicy made everyone feel refreshing.

Nowadays, more and more people like spicy food. Even if they can't eat spicy food, they also appreciate the exciting feeling of spicy food. This kind of mild spicy food is a wonderful combination of sauce flavor and light sweet taste, which can't be better.

What's more, the meat is very fragrant and tastes good. It's not like pork, but it looks like beef, but it seems to be more advanced than beef!

Moreover, the skin is very delicious, thick and full of the texture of bone collagen. The beauty of the skin after the entrance makes people have endless aftertaste. They keep chewing until the taste of soy sauce and the pleasure of bone collagen completely disappear, and then they swallow it in one bite!

It's cool. It's really cool.

At this time, Qingqing beauty told the truth: "is it donkey meat?"

"Yes, donkey meat." Xu Feng said with a smile, "it's Bohai black donkey, which is produced in Dezhou. It's one of the five best breeds in China."

The five excellent donkey breeds in China are Guanzhong donkey, Dezhou donkey, Guangling donkey, Biyang donkey and Xinjiang Donkey. They were introduced from the western region in Song Dynasty and became famous at home and abroad after long-term breeding. Dezhou donkey originated in Wudi County, Shandong Province, also known as "Wudi donkey".

As the saying goes, "dragon meat in the sky, donkey meat on the ground"

from the perspective of nutrition and food science, donkey meat tastes better and has higher nutrition than beef and pork. The composition of amino acids in donkey meat is very comprehensive. There are 8 kinds of essential amino acids and 10 kinds of non essential amino acids in donkey meat. Tryptophan is an important substance to identify whether the protein in meat is comprehensive, and it is also an important index to evaluate the quality of meat. The content of amino acids in donkey meat is 300 ~ 314mg / 100g, which is much higher than that of pork and beef. Therefore, the quality of donkey meat is better than that of pork and beef.

And whether the meat is fresh or not depends on how many amino acids affect the taste. The content of glutamic acid in donkey meat was higher than that in Tianmen radon. The total amount of two kinds of delicious amino acids in donkey meat was higher than that in beef. The proportion of delicious amino acids in total amino acids was 27.33% in donkey meat, 25.34% in beef and 24% ~ 26% in pork. This is also an important reason why everyone calls donkey meat delicious.

The content of unsaturated fatty acids in donkey meat, especially linoleic acid and linolenic acid, is much higher than that in pork and beef.

So, this is an absolutely healthy food.

The price of donkey meat on the market is very high. In Tianhai, it is more expensive than beef, and because of its high nutritional value and low fat content, it is especially suitable for people engaged in sports industry. Many gym coaches eat donkey meat for a long time.

Generally speaking, burning donkey meat is the most common existence. In addition, donkey skin can be made into donkey hide gelatin, which has a good therapeutic effect on strengthening brain and intelligence, regulating menstruation and stillbirth, delaying aging, nourishing skin and keeping capacity. Moreover, it is also a kind of anti-cancer food.

In addition, donkey hotpot is also a good thing. It is very popular in the market to eat meat first, then drink soup, and finally rinse dishes.

While braised in brown sauce is not novel, but it has a good taste.

Of course, it's really troublesome to deal with, because first of all, we need to take out the smell of donkey meat with various traditional Chinese medicine ingredients. Then, the thick oil red sauce and slow stew over low heat become a very special dish, and the taste and taste reach the peak.

This dish does not break through the bottleneck of grade, but SSS grade is also the biggest praise for it.

What's more, Xu Feng added a new idea to this dish, that is, fresh bamboo shoots are put in it. The tender tip of bamboo shoots is completely soaked by the delicious meat and sauce taste. It tastes very crisp, but with strong sauce and meat aroma. It's a rare delicacy.

At this time, Xu Feng has unconsciously retreated, and the zither player has also left. Xu Feng stipulates that the zither player can't ask the guests for tips. The hotel gives the zither player a commission according to the actual amount of a table meal. In this way, it won't disturb the guests' mood of eating. This kind of service is very up to standard.Qingqing Meimei and Zhang Kaizhi are Chen Hongkang's most important guests, because any engineering project after Chen Kaizhi came to China uses the building materials of Hongkang group. This time, he deliberately took the guests to the sky private restaurant, and got unexpected results.

The fresh bamboo shoots in this braised donkey meat is the best dish for drinking. Everyone has drunk three cups in a row just because of one dish. Although the cup is very small, it fully proves Xu Feng's cooking skill.

Then, Xu Feng served a special dish.

This dish, the taste is particularly exciting, Xu Feng's warm mix of three bacteria.

The three fungi are all high-grade fungi, including hazelnut mushroom, chicken fir and Boletus. They are all cut into thin filaments. After blanching, they are mixed with special soy sauce prepared by Xu Feng. A little Japanese element, namely green mustard, is added into the sauce. The taste is fresh and exciting. The taste of fungi is very thick and refreshing. Moreover, this dish is the same as donkey meat before Large portion. In this way, some people can't get used to the taste, so they can skip it and wait for the next one.

But everyone loves the taste.

Chen Hongkang thinks he has a lot of face. After all, Xu Feng is his favorite junior. Chen Shiyu is complacent and proud of having a good friend like Xu Feng. The beautiful young women are holding their chin and slowly tasting delicious food. They are very happy.

Suddenly, when I saw Xu Feng again, I had a feeling of deja vu, which made her face slightly red for a moment.

……

After seven courses in a row, Xu Feng finally served today's main course.

The main course is fish.

Generally speaking, taking fish as the main course is not very new. Today's fish is neither high-grade marine fish nor rare freshwater fish, but it is also a very delicious food, that is, the famous tilapia.

This is a kind of fish mainly distributed in Heilongjiang Province. Its meat is delicious and tender, and its cooking methods are various. It is the most common fish on the table in Northeast China after catching in winter every year.

Xu Feng highly praised this kind of fish. In the new Han Dynasty, every winter he had to drive in person to participate in the local fishermen's winter fishing. He had to eat enough and bring enough before he came back.

This kind of fish grows slowly. The adult fish of four years is only about 40 cm. Today, the way Xu Feng treats the fish is stewing in a big pot, which is also a typical way of eating in Northeast China.

In such a big black pot, there is a fish stew full of fragrance, and golden corn cakes are pasted around the pot. This dish can be combined with corn juice!

the water for stewing fish is also very exquisite, which is local deep well water, sweet and delicious. The stewing rule is big knife and broad axe. After frying, add onion, ginger and garlic into the pan, and then add soy sauce, a small amount of vinegar, sugar, cooking wine, etc Mix well and stew in a big pot.

Fish is very fragrant, because the head is not big, so everyone put one into their own bowl, eating big corn cake.

The fish is very delicious, because this kind of fish can be caught by Xu Feng from Dalinor saline lake, so the fish itself is rich in certain alkalinity, which is very good for regulating the acid-base balance of human body. Moreover, eating this corn cake is especially helpful for digestion!

Fish, slowly melting in the mouth, this feeling, incomparably beautiful