Fish and sheep are fresh, and cooking with fish or lamb is the most umami flavor.

However, there are many ingredients in the world, not only fish and lambs are fresh. Other ingredients themselves also have a umami flavor.

But the manifestation of umami depends on the cooking method.

In fact, choosing to use fish to cook is a good way, such as the sweet and sour carp in Jiangyanghui. Although other flavors are a little heavier, there is still a umami flavor.

Jiang Yang sighed. He couldn't think of it, so he just used sweet and sour carp.

As for braised carp, Jiang Yang never thought that the sweet and sour taste was fine and did not completely cover up the umami flavor, but if braised, the umami flavor of the fish would be left.

After thinking about it, Jiangyang went to the aquatic area.

When passing by the dry goods area, Jiang Yang suddenly caught a glimpse of some dry goods.

There are many types of food in the dry goods area, including seafood and a complete range of mountain delicacies.

Jiang Yang stopped and took a look. The ingredients in this area are actually very suitable for soup dishes. The ingredients are air-dried and dried, and the precipitation of time makes the taste of the ingredients themselves change, and there is a hint of mellowness of time precipitation in the original taste.

The famous dish Buddha jumps over the wall, and its ingredients are useful for dry goods.

Jiang Yang is a little sorry. It would be great if he knew the corresponding dishes. The system could exchange the corresponding recipes, but redeem them did not mean that he could learn them immediately. If you want to cook, you still have to practice.

Just like if you search for a dish online and follow the steps above to cook, it may not necessarily make the taste as described in the recipe.

Cooking is not a chemical experiment, it is step by step, with regulations on every step, and the result must be like that.

There are many variables when cooking, and it is not something that can be explained clearly in one recipe. It takes a long time to practice to truly make a good dish.

Jiangyang’s current cooking skills do not require practice for too long, and it is impossible to practice a dish to a very high level in just a few hours.

Jiang Yang withdrew his gaze and prepared to leave.

Suddenly, Jiang Yang recalled a dish he knew!

The dish I learned in Chuncheng - braised soup!

A pot of soup, just add some salt, and the rest of the taste is achieved by combining fungi.

This dish is difficult! It is not easy to match different fungi. After all, some fungi taste very good. When paired with other fungi, it is likely that not only does not enhance the taste, but instead makes the taste worse.

Jiang Yang remembered that he had learned to recognize bacteria and distinguish bacteria for a long time.

The combination of fungi sounds simple, but it is actually very difficult. Especially for the combination of multiple fungi, each of which increases the difficulty of each of them in a geometric multiple.

This is similar to the seven-character robe.

Jiang Yang also thought about this dish, but now he can match it in five types. If there are too many, he will not be able to do so.

Jiangyang once used this dish as a basis to create several dishes.

Or just cook this dish? The fungus itself has a strong umami flavor, and this dish does not use extra seasonings, which fully exerts the taste of the ingredients itself.

After a decision was made in his heart, Jiang Yang immediately chose bacteria.

The soup of five fungi is not enough, Jiang Yang wants to try the soup of six fungi. As for the seven, he has never thought about it.

The master of Chuncheng has been studying fungi for half his life and has only made more than a dozen kinds of mushroom soup. How long has Jiang Yang learned this dish? It is Jiang Yang who can make five kinds of mushroom soup.

The sixth type of bacteria, Jiangyang must choose well. The more expensive the better, the better, it must be harmonious, and there will be no big conflict with the first five types of bacteria.

Jiang Yang thought for a while and had a goal in his heart. His mind sank into the system space, practiced several times, and kept adjusting.

Soon, Jiang Yang set the sixth bacteria and continued to practice to adjust the relationship between the sixth bacteria and the first five.

As time passed slowly, Jiang Yang adjusted the satisfactory recipe in the system space. After exiting the system space, Jiang Yang had a little dizzy head and a little tired mentally.

Jiang Yang knew that this was because he had practiced in the system space for too long.

In reality, Jiang Yang had just passed for a moment. When outsiders saw that he was just stunned, they continued to select ingredients.

When I returned to the stove, Peng Lan's ingredients were almost finished.

Looking up at Jiang Yang, Peng Lan continued to cook her dishes.

This time the topic is indeed very advantageous for her. This is because of luck.

Peng Lan did not underestimate Jiang Yang for this reason. Even if Jiang Yang is not good at this topic, it cannot show that Jiang Yang has poor cooking skills. It can only be said that he is not lucky.

In her heart, Peng Lan has sentenced Jiang Yang to death. No surprise this time, she should have won.

Peng Lan was not merciful, so she still used all her strength to cook this pickled fresh mandarin fish with all her heart. She used all her strength, which was considered respect for Jiang Yang.

Jiang Yang didn't know what Peng Lan was thinking, he was delaying too much time in the ingredient area. The competition started from the moment he selected the ingredients, and he didn't have much time left.

Jiang Yang calmed down and couldn't solve the problem when he was anxious. Just calm down and do your best.

After all, the feel of the kitchen knife was not much different from yesterday. After all, this is the same batch of kitchen knife, with the same production process, and there are only some subtle differences.

No matter what the difference is in the kitchen knife, this dish has no requirements for knife skills.

Some fungi are dry goods and need water to be distributed. Jiangyang has treated some other fungi.

Boil water with a pot, Jiangyang was waiting quietly.

Peng Lan looked at Jiang Yang in surprise. He was preparing to give up? So he was just going to use a pot of soup to compete?

Soon, Peng Lan pressed down on the doubts in her heart and continued to cook.

Jiang Yang had no extra seasonings to prepare, and the water had not yet been opened. He stood there, watching Peng Lan's cooking with interest.

Jiangyang has heard of the dish pickled fresh mandarin fish, which is a famous dish of Hui cuisine after all. However, Jiangyang has never tasted this dish.

There are methods of cooking online, but how can the online cook be compared to the wonderful cooking of a chef who learned from the master of Hui cuisine?

Jiang Yang looked at Peng Lan cooking and sighed slightly from time to time. It seemed that Jiang Yang was completely attracted by Peng Lan.

Of course, when watching Peng Lan cook, Jiang Yang did not leave his own dishes.

The dried mushrooms were released, and Jiangyang simply treated them.

The water also boiled, and the fungi were put into Jiangyang in turn, and the fungi were placed differently each time.

Peng Lan’s dishes are at the critical moment, so she cannot be distracted and does not pay attention to Jiangyang.

However, Jiang Yang has been paying attention to Peng Lan. Hui cuisine is worthy of being a dish that is heavy in color, heavy in oil and heavy in fire. The color adjustment of this dish is extremely good. Although it is used a lot of oil, it does not look greasy. The mastery of the heat is even more subtle.

Jiang Yang couldn't help but be amazed at Peng Lan's grasp of the temperature, even if he was not as good as him.
Chapter completed!