Shiji: My daughter is Erina

Nakajima-san didn’t know why Fuyuki suddenly asked about stone cooking and stone mortar, but he replied anyway

“Of course I know what stone cooking and stone mortar are!”

“Why did Chuixue-san mention this? Are these two things related to the topic we are discussing? ”

Seeing Nakajima-san’s puzzled expression, Chuixue smiled indifferently

“It seems that Nakajima-san’s knowledge level is still a little shallow!”

“Since I proposed these two terms, naturally I have my intentions.”

“Previously, Nakajima-san objected to my statement, and the reason behind you is that in Nakajima-san’s eyes, the way people in the ancient European continent enjoyed food was not regarded as a means of cooking.”

“That’s why I came up with the stone cooking method and stone mortar!”

“Because in my eyes, in Europe in the first century, people’s way of processing food has already taken the prototype of cooking!”

“From the 1st century, the Romans who occupied France did at first only cook or roast the meat of the animals they hunted by fire, but this meat made by a barbecue-like method was not suitable for the elderly and children to chew, so they gradually learned to use stone tools to process meat at a deeper level.”

“The biggest embodiment of this in-depth processing of meat is the stone cooking method and the birth of stone mortar.”

“By smashing the surface of the stone into a gap, putting the meat of the hunted animal into the gap, and then completely smashing it with a stone, the food similar to minced meat is obtained.”

“There is nothing to hold the minced meat, so they put the minced meat in a notched stone, and then put the whole stone on the fire and roast it, this method is also called stone cooking!”

“I know that in the eyes of Nakajima-san and other students, this primitive and somewhat barbaric method of handling food is not regarded as a means of cooking, but what I want to express here is that you should never underestimate the wisdom of the ancients!”

“Because of the age, we can’t see from the records what the ancients had to do with food.”

“But as far as I know, many cooking methods pioneered by the ancients, even today, it is still difficult to hide its charm!”

In the learning space before, the teacher of Blowing Snow introduced a lot of ancient cooking methods about handling food for Blowing Snow, and after listening to this knowledge, I felt that the wisdom of the ancients sometimes really cannot be underestimated.

They can make food as delicious as possible in a barren environment with nothing.

One of the cooking methods is very impressive to blowing snow.

As Nakajima said just now, people in ancient France did not extract refined salt like modern people, but they did not really have a way to eat salt.

The Romans expanded their territory rapidly in the 1st century, and already had the initial technology to extract sea salt.

It was also at that time that the most primitive sea salt spread from the coastal zone to the interior.

………..

Fuyuki looked at Nakajima-san and continued:

“In the first century, the people of Europe already had the technology to extract sea salt from seawater, and the widespread popularization of salt made food more flavorful, and people gradually abandoned the ancient tradition of taking salt from animal blood!”

“In the middle of the first century AD, Rome gave birth to a famous gourmet named Abicius!”

“I don’t know if Nakajima-san has heard of the name Abysius, but he wrote a book called DeReCoquinaria!”

“DeReCoquinaria translates to the word cooking!”

“So DeReCoquinaria is arguably the oldest and oldest cookbook in Europe!”

“In the book DeReCoquinaria, we can get a glimpse of the people’s higher pursuit of food quality and grade at that time.”

“They’re no longer limited to boiling or grilling ingredients!”

“Steamed, stewed, stewed, pickled, smoked…”

“Although there are not so many complex dishes on the tables of ordinary people, we can still feel the rich culinary atmosphere on the tables of nobles!”

“The culture of French cuisine has a long history and is famous for its exquisite and exquisite cuisine, as Nakajima said, after the Italian woman Catherine married King Henry II of France in the 15th century, she brought the Italian Renaissance popular cooking methods such as beef liver, black mushrooms, tender steak, cheese and so on to France, which greatly promoted the progress of French cuisine culture, but before that, France has a lot of dishes that have not lost their color to this day!”

“Let me give you a simple example!”

“In addition to French cuisine being famous for its exquisite dishes, the variety of sauces produced in France is also one of the characteristics of the world!”

“There’s a sauce in it called fig puree!”

“Fig puree is made from figs, crushed into a sauce and served with foie gras, and its taste can be said to be exquisite.”

“But I’m afraid you don’t know that fig puree sauce was born in the first century…. At that time, some chefs who specialized in cooking for aristocrats found that crushed fig puree would make the taste of the dish more attractive if combined with minced meat, so many chefs at that time began to concentrate on developing something similar to fig puree: That is, what we call today a dish with sauce…”

“One of the most typical representatives is Terrine!”

“Terrine is one of the most famous Bolognese varieties in French cuisine, using the meat of duck, cow, goose, or other livestock with herbs and spices to create a bolognese that not only has a charming aroma, but also adds a multiplied charm to the barren cuisine of the time!”

“It’s a pity that Nakajima-san can’t go back in time, otherwise you will definitely be able to feel with your own eyes how far the people at that time developed the beauty of food in a barren environment!”