Such precious ingredients, coupled with Tang Ming's passionate tricks,

Although Tang Ming has not started cooking yet and has only done some preparations, the expectations of netizens outside have increased several thresholds than usual!

It's the real expectation!

Needless to say, Western netizens, this pure and natural ingredients are unparalleled in temptation for them!

And the same is true for netizens in the East.

Although not everyone in the East can get used to Western food, if it is a restaurant outside, you can also make such precious ingredients... Not to mention making Western food, you will never miss it even if you boil it in white water!

Even the senior executives of various countries in the virtual conference room couldn't help but start to covet when Tang Ming introduced him later.

As their identities, there are almost no foods from the outside world that have been tried.

But Tang Ming made these ingredients today, even with their status in the outside world... he had to find something to eat!

Although, the ingredients made by Tang Ming this time were all in the Sixth Ring Road, and with the ability of various countries, they could catch some of them.

But even if it can be caught, it will be used for research.

They can find opportunities to try and have to suppress their desires.

Otherwise, they will take the lead in "stolen food". Once it is spread, they will be a laughing stock in the world in an instant.

No one said that they would never get any riots.

This is the case with the senior executives of various countries now. If possible, they would want to replace those contestants and learn how to cook with Tang Ming!

Of course, cooking is not the purpose, but in this way, they can have the opportunity to taste so many top-notch ingredients in person...

In the highly anticipated eyes,

Tang Ming started moving soon.

The method is very simple.

The cold dishes in Western food, except for some special foods such as foie gras sauce, are actually far less complicated than those in China.

Needless to say, vegetarian dishes are cut open after they are cooked, or they are directly eaten raw dishes like cucumbers.

However, Tang Ming did not make any vegetarian cold dishes for this cold dish.

There is no need for it. Even the vegetarian cold dishes made by mutant plants will not shine in front of so many seafood. Tang Ming will not waste his time on this.

For meat dishes, Western methods are much simpler.

In China, cold meat dishes, whether they are more complicated, such as squid, shrimp, or more ordinary beef, ham, pig ears, pork head, duck breast, etc., if you want to make delicious food, you need to cook them in your own recipe.

Generally speaking, cooked beef has the same taste in the eyes of most Chinese people.

The difference lies in what ingredients are used to make it, such as spicy, five-spice, salty, and marinated sauce.

Some of them are cooked and stir-fry the marinade before they can be cut out after cooling.

The so-called recipe is actually the seasoning, not the beef itself.

As long as the beef is true, ordinary people cannot eat too many different things, because the beef in China is almost completely covered up by the taste of other seasonings.

The result is that the beef seller is good, and even the old beef is better than other tender beefs with poor seasoning.

What is valuable is the seasoning recipe, not the beef itself. If the same seasoning is suitable, then even if you change to sell pork, it will still be popular.

Of course, there are not places where China can choose meat, but there are too few. This is essentially nothing to do with consumption level, etc., but because of traditional habits, Chinese people do not pay much attention to these in their concepts.

Just like ordinary people, they have to make dumplings during festivals, but the dumplings are not delicious. Most Chinese people will think that the filling is not well-made, and they will not think that the meat itself is not good enough.

This is even the stuffing, and even more so for cold dishes of meat.

Pay attention to the taste of seasonings and the steps are complicated. You can imagine the time it takes to cold Chinese meat dishes.

If the Western head basin was made according to the Chinese cold dishes, Tang Ming would never dare to make so many today.

Because Western meat dishes and cold dishes are very simple.

In addition to not adding any sauce, the added salt or sugar will be strictly controlled.

This leads to the fact that Western cold dishes have very few types of seasonings that can be used, and they are all quantitative.

However, this quantitative dosage does not mean how much salt is fixed for a pound of meat dishes, but how much salt can be applied to this pound of meat dishes at the highest.

Some types of cold dishes are even without salt or sugar. They directly hand over the salt and sugar to the guests and add them to the guests.

However, Western meat-based cold dishes are naturally not just cooked.

When Westerners make cold dishes, they pay attention to the heat.

This heat does not mean how to use high heat first when cooking, and then low heat... This heat is reflected, which is how mature the meat dishes are!

There are often Oriental people who, when they heard that when they eat steak in the West, they actually have three-quarters of cooked steak, and they feel that it is difficult to swallow.

Wouldn't it be disgusting to the steak with blood on it? How could it be eaten?

But Westerners just ate it and still ate it with relish.

In addition to the inherent tradition of living and eating habits, the three-quarter cooked steak eaten by Westerners just looks terrible, and when it really tastes, it doesn’t have much fishy smell.

This is why the spices are.

What needs to be different is that spices and seasonings are two concepts.

The spice itself will not bring taste buds to the food, and it will taste other than food.

Such as onion, ginger, garlic, pepper, star anise, cinnamon and bay leaves, and even some processed brands, such as Thirteen Scent, Wang Shouyi and sesame oil, etc., these are all considered spices.

Seasonings, such as salt, soy sauce, vinegar, sugar, etc., will bring a taste that can feel to the taste buds. In professional terms, it is something that can change the taste of food, even seasonings.

Because salt is added to MSG and chicken essence, it is also considered a seasoning rather than a spice.

Spices are very common in China, but they are only common.

In the West, the use of spices has reached its peak.

The cold dishes among Western meat dishes are the aspects that best reflect Western spices.

After soaking in spices or spice powder, 100% of the fishy smell in various cold dishes has been removed, while 40% of the remaining 50% have been successfully covered up by the smell of spices. As for the last 10%, it is retained.

For Westerners, this taste is truly a reflection of their traditional customs. With this taste, beef is the real beef and mutton is the real mutton.

However, this taste has become very light, and even for oriental people, they are acceptable in terms of taste.
Chapter completed!