Gourmet: Re-Engraving Extinct Famous Dishes Starting From Dragon Scales

"?????"

"?????"

A series of question marks floated across the barrage.

"How did up bring a bunch of retorts and beakers?"

"I almost thought I was wrong."

"Dream back to high school chemistry class."

"Did up pull the wrong cart?"

"My imperial dining room transforms into a chemistry laboratory in seconds?"

"Blitz question: What happens to calcium carbonate and sulfuric acid?"

"Ah, this... It's been more than ten years since I graduated, and I've already forgotten it."

"The chemistry teacher fainted in the toilet."

"That's not right! This is a gourmet live broadcast room, why is it turned into a chemistry live broadcast room?"

"..."

The host of Channel 2 was also stunned.

"This...how did Gourmet Xiaofeng suddenly bring over so many chemical equipment? Chef Lin, do you know?"

The host hopes that Chef Lin can clear up the confusion,

Unexpectedly, Chef Lin also shook his head in a daze:

"Hen."

...

in the warehouse,

Zhao Yueyue and Bai Wenwei rubbed their eyes at the same time,

They looked at each other, seeing the surprise in each other's eyes.

"Decanter?"

"Beaker?"

"Cousin, what are you doing?"

The two looked at Jiang Feng puzzled.

I saw Jiang Feng smiled mysteriously,

Re-entering the camera, calmly said:

"We will need these things for cooking in a while."

As soon as the words came out,

The corners of the audience's mouths twitched.

"Do you still need these things for cooking?"

"Famous dishes are not lost for nothing."

"I don't understand... In ancient times, there were retorts and beakers?"

"666."

"Another day of rising posture."

"Ah! My brain hurts so much, I feel like I'm going to grow my brain."

"up, please start your performance."

...

Xindongdong Gourmet Academy.

The students gathered again to watch Jiang Feng live.

Seeing that Jiang Feng brought so many decanters and beakers, he also said that they will be used for cooking later,

These students couldn't hold back for a moment.

"Dead junior high school memories are hitting me again."

"Chemistry lab class is a nightmare."

"Fuck! Didn't we come to learn how to cook because we didn't study well?"

"I still remember breaking a decanter last year."

"Laughing, I can't tell what is a retort and what is a beaker."

"Teacher, what kind of Tianxiang white chicken...do you really want to use these bottles and cans to make it?"

Some students looked at the teacher.

The teacher looked at the academy leader in embarrassment.

The leaders were also embarrassed.

Who knows?

In the end, the rather old vice-principal explained:

"There was distillation technology in ancient times. It can be traced back to the Eastern Han Dynasty at the earliest."

The students suddenly realized.

In the live broadcast room, there is also a great science popularization,

This confuses the audience.

At this time,

Jiang Feng has already started to act.

He talked as he did it.

"The dish of Tianxiang Baiji has been extinct a long time ago."

"Xiaofeng looked through various ancient books, and finally restored the recipe of this dish from many fragmentary descriptions."

"First of all, Tianxiang Baijizhong's Tianxiang should be sweet-scented sweet-scented osmanthus dew."

"Osmanthus fragrans is another name for sweet-scented osmanthus."

"So we need to use sweet-scented osmanthus to purify the dew."

Jiang Feng said,

Take a box from the side, which contains well-preserved sweet-scented osmanthus leaves.

"The ancients generally used the distillation method to purify."

"To put it simply, it is to heat the sweet-scented osmanthus water to generate steam, and then condense the steam into pure dew."

"But the wine distillation method is too cumbersome."

"I chose a simpler one, using distillation bottles and other equipment to distill."

Jiang Feng skillfully connected the distillation equipment together as he spoke.

Then put the sweet-scented osmanthus into the container and ignite to distill.

"The movement of up is so skillful that it makes people feel distressed."

""Simple""

"Did Up be kidnapped by the chemistry teacher? Yes, just blink."

"I am a master of chemistry, and I have no pressure."

"It's actually very simple, first do this and that, then do that and that, that's all."

"Sure enough, none of the dishes in the Man Han Banquet are easy to cook."

"..."

When the audience discusses,

Jiang Feng stared at the distilling bottle and many instruments, dripping the sweet-scented osmanthus dew drop by drop.

gradually,

The teasing audience in the live broadcast room fell silent.

Because it is easy for everyone to listen to what Jiang Feng said,

But in practice,

But it is a very long process.

There is a limit to the amount of sweet-scented osmanthus that can fit in a glass container, combined with a slow distillation.

The sweet-scented osmanthus dew can only drip into the basin along the condenser tube drop by drop.

Minutes and seconds passed,

Jiang Feng didn't feel agitated at all, and was still patiently catching the dew.

A distillation can only receive a few hundred drops of dew, which is far from enough.

So Jiang Feng changed the container again and again,

Standing in front of the retort again and again, waiting for the dew to drip.

During this process,

More and more people were moved.

"Distillation is so slow with modern instruments, and it must have been slower in ancient times."

"Sometimes we can only see the deliciousness of the food after it is baked, but we cannot see the hard work of the chef when it is cooked."

"This is the wisdom and patience of our Dragon Kingdom ancestors."

"Without their hard work and persistence, we would not be able to eat so many delicacies today."

"..."

Two sets.

Chef Lin looked in admiration.

"The process of distillation is too time-consuming."

"I believe that many viewers, like me, will feel impatient just watching."

"It's hard for me to imagine..."

"When Gourmet Xiaofeng researched this dish in private, how much painstaking effort did she put in?"

this moment,

The audience looked at Jiang Feng with a serious and patient face, and were in awe.

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