When Jester and Lee Fuzhen were together, they were relatively relaxed and happy. Although he did not finally enter the cooking industry, he still liked to understand some cooking allusions. ←,

For example, now Jester talks to Lee Fuzhen about a story about chopsticks.

Koreans also use chopsticks. After all, their culture was passed down from domestic culture, and there was basically no difference. Even before the late Qing Dynasty, they didn’t even have their own writing. Chinese was popular all over the country, and only aristocrats could learn it. Ordinary poor people were not qualified to read. Later, the upper class of North Korea thought it was not possible. They thought that ordinary people were not able to manage illiteracy.

So, he summoned intellectuals from all over North Korea to invent a word.

What does this kind of text do?

This is a kind of phonetic character, and its function is to pronounce Chinese characters, just like the pinyin we learn in modern times. The upper Koreans disdain to use this kind of character.

Only those untouchables use this phonetic text.

This shows how important the influence of domestic culture on the Korean Peninsula is.

There is even a joke in South Korea that students in the Korean history department must master Chinese because they do not understand Chinese, so they cannot understand the history books of their own country, let alone those in the law department, because the absolute accuracy required by the legal provisions is impossible to accurately express with a phonetic text, for example, shapi, the pronunciation of this pinyin. Who knows that this is a fool, a sceptic, or a sabbi?

Therefore, Korean laws are written in Chinese.

Let’s not talk about these, let’s continue to talk about chopsticks. Many modern cents often laugh at their compatriots. They don’t know how to use knives and forks. They don’t know that the etiquette of dining is a sign of not entering a civilized society. It seems that using chopsticks is a very embarrassing thing to eat. In fact, the reason why chopsticks are used in China is because of the advantages and disadvantages, and chopsticks are more convenient. In the pre-Qin era, our ancestors also used knives and forks.

For example, Confucius once said that if you don’t eat properly, you won’t eat.

In other words, the elimination of knife and fork by chopsticks represents the progress of social productivity, the development of the times, the rolling torrent of history, and the replacement of barbarism by civilization.

From this we can also know that Westerners are at least two or three thousand years behind us in tableware.

Of course, it was not too late to appear. In classics, there were records of chopsticks during the Shang Dynasty, which also proved more powerfully

When she heard Jester talk about the allusion about chopsticks and knife and forks, Li Fuzhen also showed a look of surprise on her face. This was the first time she heard that chopsticks replaced knife and forks and became a dining tool for Chinese people. As early as the Spring and Autumn Period, middle-aged people used knife and forks as tableware, but in the end they were replaced by chopsticks and became obsolete products.

Jester looked at the beef he had marinated and nodded. The marinated effect was pretty good.

While taking out the marinated beef, he said to Li Fuzhen: "Your beef is very good. It is basically the whole beef, which is the most suitable part for stir-frying... Of course, it is not without it. Your piece is Liu Mei, and its characteristic is that it is smooth and tender enough... Don't underestimate this, because the coarse fiber of the beef cannot be changed. The thick fiber means that the meat will be tough, so you can only rely on the ingredients as much as possible to solve this problem..."

"So is there any better meat on the cow than this kind of meat?"

Lee Fuzhen was only interested in what Jester just said, so she quickly asked.

"have."

Jace nodded: "Liu Mei is smooth, her waist is smoother. Liu Mei Niu has fewer body, and the number of waist is smaller. The exact way to write plum is actually plum, which many chefs like to call plum blossoms."

As he spoke, Jester quickly got up.

Pour half a pot of oil on it, turn it on low heat, and slowly heat it up. Seeing Jester doing this, Li Fuzhen asked again: "You pour so much oil... Isn't it too greasy after frying?"

"hehe."

Jester smiled.

"It's not fried with these oils, these oils are used to soak tender oil."

Sure enough, as Jester expected, after he explained, Li Fuzhen's face showed a puzzled look on her face, which was not complicated in her eyes. Why did the fried beef become so troublesome and complicated in Jester's hands? It was pickled, soaked tender oil, and so on, and there were various taboo things...

"Soak the tender oil..."

Jester took a breath, and he didn't know how to explain to Li Fuzhen: "...This is a pretreatment method commonly used in Chinese cooking, called foaming, which means putting the food into hot oil for a short time. Because the oil temperature is only about 90 to 100 degrees, which is different from frying, so this pretreatment method is called foaming... As for the reason for doing this, it is very simple, that is, it can make the ingredients taste better."

However, Jester did not explain to Li Fuzhen that although soaking is a Chinese cooking method, it is relatively rare in families because it is a bit troublesome. Even in many restaurants, this kind of pre-treatment method may not be used to process the ingredients.

Because of the trouble.

After soaking the cured beef tender oil, Jester took it out and put it aside for use. Then poured out a large part of the oil in the pan, leaving only a little base oil. At the same time, he also increased the temperature of the flame because this is the characteristic of the stir-frying technique. Frying is a quick and cooked cooking method, so stir-frying has a high temperature requirement.

Moreover, for beef, only high fire can seal the gravy, and only when there is too much juice, the meat will slip and tender.

When the oil is until it boils, stir-fry the beef until it is 70% ripe, then add flavor and add a small amount of sauce. The sauce is made of soy sauce, that is, soy sauce, starch and water. Use appropriate amount of sauce. Chinese cooking, especially when stir-frying, is very strict about using sauce. What he requires is to do is not much or less, just hang it. In other words, all sauces used are hung on the ingredients. After eating, there should be no sauce on the plate, and it should be clean.

Finally, put the plate evenly.

A plate of fried beef filled with fresh juice and extremely tender and smooth, then it was released

From the beginning of the stir-frying to the end, it only took only a few dozen seconds. Almost before Li Fuzhen could see what she understood, a dish that made her index finger twitch appeared in front of her. (To be continued...)
Chapter completed!