[Comprehensive] Su Ying's Spirit of Eating Halberds

Although Su Ying herself said that she had finished watching, Yiwu Qijun still looked skeptical.Anyone who hears the other party say that they have read such a thick four books in one afternoon will feel skeptical...

Fortunately, this kind of thing is easy to test. Yiwu Qijun picked up a book and turned to a page, "Then tell me about the spice of lemongrass."

Lemongrass...Su Ying's eyes flashed.

"Lemongrass, containing citral, citronellol and other ingredients, is also called lemongrass because it exudes a lemon-like fragrance. It can generally be used as a flavoring for pickles and flavoring for curry sherbet, soup, and liqueur. .In Thai curry, it is an essential material for coconut curry. It is usually used in conjunction with bay leaf, lemon leaf, red onion and other spices..."

As Su Ying spoke faster and faster, Yiwu Qijun's eyes opened wider and wider. This is not a cursory reading... This is the whole text recited!There is no difference in a word from the book!

He naturally didn't know that although there are many spices introduced in these spice books, except for the spices that can be used in curry, Su Ying hastily ignored other spices, and those who are often seen in curry The spices in the book adopt the method of key reading...

Su Ying guessed that Yiwu Qijun would not ask her for some spices that had nothing to do with making curry.Heh heh, it's very important to focus on things like this!

In this way, for Huaxia students who often hear "read the full text and recite it" after class, a mere dozen or so paragraphs of text are really broken.

"Okay..." Yiwu Qijun, who originally planned to give Su Ying a few days to read, had to change his plan in the face of this situation, "Then tomorrow, let's officially start."

"Okay!" Su Ying immediately agreed, she can't grasp anything just by reading the book, the smell and taste of the spices mentioned in the book, and there are different combinations, these things do not depend on the brain, but on the body to memory.

To touch with hands, to feel with nose, to cook with heart, this is how a chef learns.

The next morning, Su Ying woke up very early in the morning, preparing to go to Yiwu Qijun's place.

At the dinner table, the ten-year-old self who had breakfast with her just casually asked how she was doing. After learning that the first day was just reading, she didn't seem to have any special reaction.

Speaking of which, the self ten years later seems to have been busy with something lately...

The second day's teaching about curry started with Ibu Saki Jun's explanation of curry.

The introduction seen in the book is obviously not as impressive as the experienced chef's personal explanation.

"The word "curry" comes from Tamil, a language in southern India, and means "a lot of spices mixed together to cook", so some people call it a collection of spices. "

"In the final analysis, the so-called "spice" refers to the "fragrance", "spiciness" and "color".After being blended by the chef, all kinds of spices can play a synergistic effect. The more types of spices are blended, the characteristics of each spice can be easily suppressed, and then transformed into a mild and popular taste. "

"India is the origin of curry. The weather there is hot and humid all year round, and the food is very easy to spoil. Faced with this situation, Chinese and Japanese chefs think of making smoked products, while Indians choose to cook food Adding spices can increase the color and aroma of the food, and also make the food last longer.”

Speaking of which, in the era without refrigerators, food preservation was a big problem... Su Ying thought so.

"Indian curry, which was originally intended to be preserved for a longer period of time, has developed to the present, and the inherent flavor has long been formed. The authentic Indian curry is spicy and rich. Moreover, the focus is on the cooking order and combination of spices. For curry Recipes are not such a big deal, and every chef makes a unique curry. But the interesting thing is that this kind of Indian curry has managed to rank among the world's best cuisines."

"There is no recipe...does it all depend on personal feeling?" Su Ying was not very surprised by this, because most of the Chinese cuisine is like this, and only Western cuisine can be measured in grams as accurately as an experiment.

Ibuzaki Jun introduced Indian curry the most, after all, it is the originator of curry, while the curry in other places is relatively simple. The curry tastes delicious and unique. In Singapore and Malaysia, banana leaves, coconut shreds and other local specialties are added to the curry, which has a lighter and more fragrant taste, and the taste is more popular.”

"And Japanese curry." Jun Ibuzaki paused for a moment, as if thinking about it, and continued after a while, "Japanese curry was not introduced until the Meiji Restoration period. Unlike the curry in Southeast Asia, Japanese curry is more refined. , delicate and gentle.”

It turns out that Japanese curry was introduced so late...Looking at the curry powder and curry cubes that can be seen everywhere in Japan, as well as the Japanese flavors marked on various curry bags in China, it almost makes people think that Japan is the only curry. Is it the birthplace of curry?

"However, there is nothing wrong with saying that Japan is another birthplace of curry." As a Japanese, Ibuzaki Jun is obviously biased towards his own country. "In Japan, curry has been transformed into curry that can be mass-produced." Although curry and curry powder are not as varied as Indian homemade curry, they are so simple that ordinary people can eat them with a little heating and pouring them on rice or udon noodles. This is why curry is popular all over the world today. Base."

"Japan is where curry is reborn!"

Regarding Yiwu Qijun's words, Su Ying was noncommittal. After all, a week ago, she thought that curry was just curry cubes. She really had no say in this kind of cuisine.

"Having said so much, let's try to adjust it first."

Jun Ibuzaki also understands that it is enough to say these things about spices, those are the basics of the basics, and the remaining high-end knowledge must be explained with facts.

"Come and try this, this is Thai Tom Yum Kung Soup..."

Tom Yum Kung Soup is a famous Thai soup. "Tom Yum" refers to hot and sour, and "gong" refers to shrimp. Together, it is actually hot and sour shrimp soup. The taste is full of spiciness and the soup is rich and delicious.

"This is Indian chicken curry..."

"This is Malaysian curry risotto..."

Of course, these dishes were not made by Jun Yiwu, but he ordered the chef in the company's kitchen to make them.In this small laboratory, there is no such food as fresh meat.

After Su Ying tasted these dishes, he matched different spices and told Su Ying which spices were used to make the taste of these dishes.

In fact, Yiwu Qijun doesn't have much confidence in his teaching level... After all, he is not a professional teacher, he just speaks out his experience in spices over the years, and how much he can accept depends on Su Ying's own fortune up.

But... to his surprise, Su Ying learned very fast?

"Do I actually have the potential to be a teacher?" Jun Ibuzaki couldn't help thinking this way.

This kind of thing didn't make him realize the truth until he was invited to Yuanyue as a substitute teacher...

The author has something to say:

Why didn't you update it yesterday... because I forgot after watching the anime for a day...

(Stay) You will forgive me, right?