"Indeed, I happened to see good venison at the Chef Guild." Zhu Xin replied.

Strictly speaking, a hunter caught a whole deer. The guild was about to be divided, but he bought it when he saw it.

This thing has no fat, and it will be slightly burnt if it is not cooked well, so it tests the heat and cooking skills.

Of course, if diners have no requirements for the taste, it is not difficult to cook casually.

What he prepared tonight was a venison pot.

The venison that takes two or three hours to cook, took less than an hour to stew it softly.

Rosemary can be used when baked, but basil is indispensable when stewing.

The ingredients are made of chestnuts, especially in late autumn, eating chestnuts is in season.

"This is the first time I have tasted such a soft and tender venison." Huang Zhong sighed. He had eaten this thing before, but it was a bit slight.

Most of the time I don’t eat it because this thing nourishes the kidneys and strengthens the yang, the rich people in the city are willing to buy it at a high price.

Or, in ancient times, venison was so popular, probably because it had this function?

"The main reason is that this oil is used very well." Zulang has been with Zhu Xin for a long time and has also begun to appreciate it.

"I used soybean oil." Zhu Xin smiled.

As for soybeans in this era, the oil rate is so high that it can be used to squeeze oil. Don’t complain about such things.

The flavor of coconut oil and peanut oil will be too strong, but olive oil and venison do not match.

On the contrary, soybean oil is fragrant and sweet, and it is also very good in terms of mellowness, and it will not compete with the venison.

"Salty, fresh and delicious, the chestnuts are also stewed very soft and soft, and the faint sweetness does not affect the overall taste." Chen Duan commented.

A slight sugar can set off the salty taste just as a slight salty taste can set off the sweet taste.

However, this degree must be grasped well. After all, it is salty and sweet, and many people don’t like this feeling very much.

There are actually many types of chestnuts, and Zhu Xin chose one with a high starch content.

After stewing, it tastes glutinous and slightly less sweet, but that's just right.

"Is it an illusion? Why do you feel that the more you eat, the hotter your body becomes?" Chen Duan pulled open his collar slightly, and felt a warm current in his lower abdomen begin to form.

"Nothing is strange. I added deer antlers to it when I was stewing." Zhu Xin replied when he saw this.

Deer antler "replenishes the kidneys and strengthens yang, produces essence and strengthens blood, nourishes marrow and strengthens bones". This venison pot with deer antler naturally maximizes these effects.

However, in terms of balance, Zhu Xin did a good job and would not make up for it.

"So isn't it good to make up for it?" Chen Duan smirked, and Qin Song next to him lowered his head shyly.

"Each person has only a little weight, how much can it be?" Zhu Xin replied casually.

Everyone's weight is actually slightly different.

For example, Huang Zhong’s portion is relatively less, while he has relatively more portions of this portion.

After all, there are three beautiful wives and concubines in the family, and they can't bear it if they don't nourish the body.

"And deer tendons?" Qin Song picked up a piece of deer tendon that was stewed very soft.

This thing is not fat, but it is rich in collagen, which is a great supplement for women who love beauty.

"If it's simply venison, the taste is relatively simple." Zhu Xin nodded.

Strictly speaking, this venison is specially cleaved, so the whole dish can be free from spitting bones.

After all, it’s not just to consider the cost, so a restaurant with bones that stew venison.

"Venerine, tendons and chestnuts become perfect triangles, and the taste complements each other...Chef Zhu, your skills are really unspeakable." Huang Zhong sighed, although he did not continue to eat this dish at this moment.

How can I finish a dish just because it tastes delicious?

Eating, especially home-cooked dinner, is the fun to eat together casually.

It is really boring to learn Western food or banquets.

What makes people care about the most is this soup, which smells sour and sour.

Pick up the spoon and take a sip. The strong spices quickly conquer the entire mouth with the sour and sour taste and the umami flavor of seafood.

"Puff..." Huang Zhong let out a long sigh of relief after swallowing the soup, "The taste of this soup is amazing!"

The taste is strong, but it won't feel difficult to swallow.

The balance of each taste is done well, sour and spicy, and I feel that after the whole stomach is exposed to the soup, it is stimulated to quickly squirm and begins to operate with all my strength.

It’s rare to be the umami flavor of seafood, and the taste is really unspeakable.

Use chopsticks to pick up shrimps, mussels or mushrooms, and put them in your mouth to chew.

The umami flavor permeates the sour and sour base is very outstanding.

The more you eat this thing, the more you become addicted. The more you eat, the more you want to eat it. At the same time, the body becomes more active as the body eats, and the heart and lungs become as active as possible.

The blood flow rate increases, the metabolic capacity increases, and the toxins deposited in the body are quickly excreted with the help of pumpkin rice.

What is manifested is a lot of stinky sweat, which slowly seeps out as you eat.

"The other two dishes are also worth looking forward to!" Huang Zhong stretched his chopsticks to a plate of cold dishes, using cold dishes made of ingredients such as bracken, fungus and tribute dishes.

The taste is refreshing and delicious, and the chopped pepper does not feel spicy, but the umami inside improves the flavor of the cold dish.

Bracken clears heat and moistens the intestines, relieves meridians and activates meridians; tributes to nourish the stomach and promotes diuresis, calms the mind and nourishes the brain; fungus replenishes qi and blood, moistens the lungs and lowers blood pressure.

As I eat, I feel refreshed and feel comfortable from the inside out.

It is rare that the taste is crispy and puffy, and it tastes very comfortable.

The last dish is meatballs, the main ingredient is chicken and the auxiliary ingredient is broccoli.

The cooking method is also simple, which is to chop it into minced, then add starch and knead it into a dumpling, and then add the stock to stew it.

If you want to decorate, you can put some chopped carrots on the meatballs.

Broccoli can promote liver detoxification and are also rich in nutrition.

The chicken Zhu Xin chose black chicken. Black chicken has the effect of nourishing yin and kidneys and delaying aging. Men can actually eat it regularly.

Anyway, Zhu Xin didn’t quite understand when this thing was labeled as ‘for women’. Maybe it was because of the ‘Wuji Baifeng Wan’?

Needless to say, the whole meatball tastes fresh, sweet and delicious, with a faint smell of seafood.

In fact, it is true that after all, the Kid Soup is the same as the Tom Yum Soup, and it is cooked by adding chicken bones and deer bones.

Plus the soft, fragrant, glutinous and sweet pumpkin rice... This is the first time Huang Zhonghuo has tasted such a delicious taste at such an old age.

I just think that eating this way will probably be addictive.

If you can't eat such a meal in the future, it will probably be very painful.

Originally, he thought he was not that kind of person and would value his appetite, but he found that he still didn't understand him.

In the past, I had some savings and used them to treat my children. Of course, I couldn't bear to eat good things.

Thinking about it now, in fact, in the past fifty years, I have indeed suppressed my desire to speak out.

Unexpectedly, this meal tonight made the bottom and rebounded.

"Thank you for the hospitality!" After all the food was finished, Huang Zhong was very satisfied, "Let me give a cup to the chef!"
Chapter completed!