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----A dish is never static. A normal dish will have more changes and variants as it is handed down for a longer time. A dish has passed through thousands of years of history, from the hands of countless chefs Improved changes, in the end, may not be the same as the original version at all.

Even now, the practice of twice-cooked pork is not just a set formula.

After the classic approach, some other changes were extended.

If conditions permit, and the freedom in the pig (for learning to cook) is realized, Liu Xing will specially train this twice-cooked pork to the classic C-level, and various variants will also reach the C-level, but if you think about the cost, Liu Xing still I feel.. ..It's too expensive! If you want to master this dish, you can't do it without a few thousand catties of pork.

Liu Xing knows that he is not the kind of chef who has five senses, tongue, nose, hands, eyes and brain.

Therefore, if you want to improve your culinary skills normally, you can only make up for it with diligence, and learn the dishes in various recipes with hard work.

In this way, the consumption of ingredients is naturally more than those genius chefs. The key to truly testing the gap between mortals and geniuses is that mortals can't do it even if they work hard, only geniuses can do it.

In the field of chefs, the critical point that distinguishes mediocrity, talent, and genius is at least above senior chefs.

It can be said that before senior chefs, it was ordinary people who made great efforts, and they can gradually improve.

However, at a higher level, it is no longer achievable by hard work.

Special grade and star chefs, in the short life of ordinary people, must be geniuses to achieve.

"Meat dishes, leave for now.

If this goes on like this, people will go bankrupt before they can cook well. "Liu Xing thought about it, and still felt that he should be more vegetarian and make more use of the ingredients in Zhutian Farm.

After that, Liu Xing flipped through the recipes, looking for some recipes that did not cost money.

"Honeycomb Corn"? Liu Xing looked at the ingredients, mainly corn, eggs, low-precision flour, starch, custard powder, white sugar, and of course, salad oil.

Honeycomb corn is also a common home-cooked dish in Sichuan, and children especially like to eat it.

Because, this is - a sweet tooth.

The ingredients are actually not expensive, the main reason is that vegetable oil is more expensive. Oil is more expensive than ingredients, so in theory, it should be a dessert for home-cooked dishes, but, in a real small family, who would use oil as water casually? However, for Liu Xing, this is cooking suitable for practice. Corn does not cost money, but the brother's farm has plenty.

Flour, starch, custard powder, white sugar, and vegetable oil are all condiments, and the different-dimensional cooking laboratory actually provides them for free. Eggs... This thing is not worth much! God's Tongue despises eggs when they see them considered low-grade ingredients.

Even, it is prejudiced that the dishes made of eggs are not worthy of her mouth. Just think about it, because eggs are sold so cheap in Japan, they are actually discriminated against in this way! In fact, the three non-stick dishes made by Chinese chefs, The main raw material used is eggs, and this dish is both refined and popular.

Ordinary people can afford it, but princes and nobles also find it quite novel.

For example, the Japanese emperor once ate Sanbuzha in China, and after returning to Japan, he still missed Sanbuzhang, and specially invited Chinese chefs to Japan to cook Sanbuzhang through diplomatic channels.

Just a three non-stick, it shows that eggs are not so low-level.

In addition, if you deny eggs, the dessert cake master who occupies a huge proportion in the culinary world is afraid to lose his temper! Who the hell dares to say that all cakes are spicy chicken dishes? Impossible, cakes are from ancient times So far, it is a kind of dessert that is inseparable from folk and upper class society.

Especially for Westerners, when celebrating birthdays and festivals, can they do without cakes? Chefs in Western countries even have special dessert schools, which regard cake fondant, flower mounting, and sugar art carving as serious and complicated subjects. academic orientation.

Some bakers, relying on these skills, enjoy a great reputation all over the world.

Of course, pastry chefs, pastry chefs, and cake chefs may... In the world of top culinary arts, it is true that they cannot become the top and greatest chefs. After all, flour, egg sugar, tricks that can be played, distance There are still huge gaps in other dishes.

Chapter 209 Honeycomb Corn

Honeycomb corn is a very common "home-cooked dish" in Liu Xing's hometown. Few authentic Sichuan chefs know how to cook it.

As for the housewives and cooks who make honeycomb corn at home, there are many people who really cook this kind of "home cooking". The problem is not that the preparation of this dish is difficult, on the contrary, the difficulty of this dish It is actually small.

Do it several times, you don't need advanced cooking skills, you can also make honeycomb corn.

At the same time, the practice of honeycomb corn is not limited to making "honeycomb corn". In fact, Liu Xing has eaten many varieties of honeycomb corn since he was a child - honeycomb bean, honeycomb yam, and honeycomb sweet potato.

Those changes are actually derived from the honeycomb corn dish.

However, those variant dishes are not as famous as honeycomb corn.

This is also because honeycomb corn is relatively better in terms of appearance and taste.

Other variations, mostly by other cooks, substitute other ingredients when they can't find corn.

This so-called home-cooked dish is not very common in ordinary families. The main reason is that the oil is more expensive than the ingredients. In order to fry honeycomb corn, put half a pot of oil, and it is very uneconomical to fry less.

If it is fried too much, there will be fewer people in the family and it will not be eaten. If it is kept for a long time, it will not be as delicious as the freshly baked one.

This is fried chicken wings, fried chicken legs, fried dough sticks, tempura, fried dumplings, not complicated.

However, most families will not do it at home after calculating the cost.

The main thing is that it is not cost-effective to do it at home.

Liu Xing picked some corn from the farm of his younger brother Liu Maoxing. The main reason is that there is no corn growing in the fields of Stephen Zhou and Yuan Zhou.

Because). These two bigwigs were in the era of prosperity and peace. Food is no longer the main issue of people's livelihood. Consumers are more concerned about delicious food and good food. In this case, corn planting and variety improvement are not cost-effective. of.

On the contrary, Liu Pinxing was born in the late Qing Dynasty. At that time, it should be the period when China's per capita nutrition was the worst.

There are a large number of people who are malnourished, so Liu Maoxing's experimental field noodles not only cultivated some delicious varieties.

It is also an attempt to improve some already high-yield crops.

I kind of want to emulate the archdruid, rather than simply pursuing the improvement of cooking skills and the taste of ingredients.

Liu Xing knew the ambition of the little brother, and did not hit him.

After all, being a cook is not necessarily greater than being a druid.