"The three-dial soup of Huaiyang cuisine is similar to the three-dial soup of Shandong cuisine."

Lu Zhiyi continued his explanation.

"Lucai uses red whistle, white whistle and pork, while Huaiyangcai Sandiao Soup does not use pork. The bones taken out after the hanging soup are made into bone whistle for hanging."

Even though Yang Zhenxing had seen his grandfather use blood whistle and egg white to absorb impurities in the soup.

But now I was shocked when I heard Lui Zhiyi say that bones can also have such an effect.

"Grandpa Lv, how can bones make whistle soup?"

Lu Zhiyi did not think Yang Zhenxing was surprised and was funny. He shook his head and said, "It is not about using big bones, but mostly made of chicken rack bones or chicken leg bones.

The bones are small, but they still contain a small amount of bone marrow and other substances, which can suck off some oil and impurities.

Of course, if you use a large bone like pork bone, because there are too many bone marrows, it will not only not absorb impurities, but also make the soup more greasy."

Yang Zhenxing is now completely aroused by Lu Zhiyi's words and can't wait to try it out.

Lu Zhiyi also saw what he was thinking and said with a smile: "Don't worry, I will teach you how to drank the soup with Huaiyang cuisine in a few days."

After talking about the differences in the selection of ingredients, Lu Zhiyi began to explain the characteristics of the Huaiyang cuisine in seasoning.

"Huaiyang cuisine emphasizes a peaceful taste, mainly based on the taste of the raw materials, supplemented by the moderate blending of the five flavors and spices.

I just said that I value soup and I am best at cooking with soup."

Yang Zhenxing nodded. He had actually discovered that there were many soup dishes in Su cuisine, and the fried and fried soups were mostly boiled.

"Although Huaiyang cuisine is light, it is sometimes very rich, but this richness is not the richness of the seasoning.

It is a rich and mellow flavor that complements the flavors of various fresh ingredients in the same pot.

For example, the dishes such as Buddha Jumps Over the Wall, Eight Treasures Fish Heads, Chicken, Fire and Turtle are like this."

Yang Zhenxing was slightly stunned and asked, "Grandpa Lu, isn't Buddha Jumping over the Wall Fujian cuisine? It should be considered a Fujian cuisine?"

Lu Zhiyi did not argue on this point, but just replied: "In order to enrich their content, each cuisine has controversy in many places.

There are serious debates in basically all southern cuisines and even within the cuisine.

Unlike northern cuisines, most local chefs and scholars basically recognize that local cuisines are branched or extended or evolved from Shandong cuisine, and only the internal Shandong cuisine is competing for who is the real top leader in Shandong cuisine.”

Seeing that Lu Zhiyi didn't want to say too much about academic issues, Yang Zhenxing did not continue to ask.

He now wants to study various cuisines, but he is not writing books to create some academic introductions.

There was nothing wrong with him in all kinds of struggles between the cuisines.

I didn't pay attention to whether Yang Zhenxing wanted to continue asking questions. Lu Zhiyi continued to say:

“Although Huaiyang cuisine is light and rich, both pursue the original taste of the food.

That is, 'eat chicken without losing the taste of chicken, eat fish without losing the taste of fish', and have the essential taste it originally contains."

With Lu Zhiyi's next explanation, Yang Zhenxing felt that he had gained a lot.

For example, in order to pursue the "authenticity" of taste, Sucai puts highlighting the essential characteristics of the ingredients first no matter how it is processed.

The most tender and fresh ingredients are steamed and fried, followed by roasting, roasting, frying and sautéing.

The ingredients with thick texture are stewed, then roasted, roasted, and cooked again.

And the old and tough ingredients are stewed to make them rot.

The dishes like Dongpo pork, lion's head, and pork head are tenderer than tofu, but they are extremely soft and rotten.

Jingyuan Chicken and Fuchun Chicken do not need knife or fork. The meat is peeled off from the bones and melts in the mouth. It is better than three flavors when rotten.

"In Huaiyang cuisine, salt is used to remove lightness and increase freshness; sugar is used to calm the mouth and make it sweeter and fresh; vinegar is used to balance the taste and remove the fishy and fragrant; use spicy food and more to remove the smell of smell and smelly smell."

Yang Zhenxing has a deep understanding of this.

He had learned to steal the lesson while Lu Zhiyi was teaching Li Ming and Yang Hongbing.

Shandong cuisine emphasizes the harmony of the five flavors, and the five flavors complement each other.

This is mainly because the products, culture and dietary customs in the north and south are different.

Northerners like onion and garlic, the southwest like spicy, Guangdong likes light taste, and Suzhou likes sweet.

Although the words are biased, there is generally no big problem.

In the north, pig, cattle, sheep and the “three animals” are mainly used, and the taste is very strong, so it must be controlled with the spicy and spicy green onion and garlic.

The water system in the south is developed, with rich aquatic products, and the food has a strong fishy smell. It must be neutralized with raw materials such as wine.

For example, the commonly used southern wine in Shandong cuisine is the southern rice wine.

In addition to rice wine, the unique aroma of seasonings such as wine lees, osmanthus, lotus leaves, white chrysanthemum, moldy vegetables, and stinky rot can often be seen.

If there are four basic flavors of Huaiyang cuisine, it can be roughly distinguished in this way.

The first type is fresh and salty, and the most common ones are salty and sweet, sweet and sour, and sweet and spicy.

Although Lu Zhiyi was still unsatisfied, he also knew that too much was worse than too much.

This kind of thing can be finished in just a few words.

In the future, he had already thought about promoting the rhythm step by step with the exercise content.

But in the end, Lu Zhiyi said, "Huaiyang cuisine is pure and not mixed, and a bowl of it is a one-small flavor.

When can we truly achieve different tastes, distinct levels, regular main and auxiliary, not strongly stimulating the taste, and see strange states in the freshness.

Only then can you be called the real Huaiyang cuisine master.”

After listening to it, Yang Zhenxing had a lot of insights and was also a little shocked.

There are many sounds outside now, such as which cuisines are fast and which cuisines are not easy to learn.

He has only been exposed to three types of cuisine: Shandong cuisine, Su cuisine and Sichuan cuisine.

I found that none of the three types can be officially launched in three to five years, and as the chef of the back kitchen, it supports a store.

None of them can become a true cuisine master without ten or eight years of accumulation.

Not to mention the master.

But it was this strict requirement that inspired Yang Zhenxing's competitive spirit deep in his heart.

He became more devoted and focused on Sucai's study.

Yang Zhenxing's apprentice Wang Mingsheng saw his master working so hard to improve himself, and he became more devoted in practice.

In just one month, Yang Zhenxing's knife skills had already met Lu Zhiyi's requirements.

Next, we began to gradually teach Yang Zhenxing different Sucai recipes and production methods.

Teaching these recipes is different from learning different cooking methods when learning Shandong cuisine.

Lu Zhiyi guides cooking according to five categories: aquatic products, livestock products, poultry and eggs, fruits and vegetables, and mountains and sea treasures.

After all, Yang Zhenxing has learned all the techniques of Shandong cuisine, and the techniques of Su cuisine are nothing more than those, but they are just different in focus.

There is no need to teach like beginners, which also saves a lot of time between each other.

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