Magic Farmer Dara - 2nd Edition 91 Fang Cooks Four Dishes Or Masterly Culinary Mastery

it will be considered a sin.

Fang stopped for a minute. Froze. Then he slapped himself on the forehead "how did I forget it, dumbhead, good !, Pigotovim another dish is not braised beef with rice wine, but a new experimental dish! A real cook must be able to introduce changes in his food, experiment, it's interesting! Ahhahahahhahaha "!

Baraz, squinted at Fang, well what to say, well done, that he managed so beautifully howl from a difficult situation.

In principle, Fang was grateful to the Dara family, at one point 10 years ago, when an epidemic occurred in Chengdu, his entire family of 25 relatives close to him lived at home with Dara's relatives. They were treated as dear guests. Then, Dara often ate desserts that Grandma Fanga prepared desserts, all sorts of interesting combinations of sweets.

And so Fang wanted to cook beef stew in rice wine. The recipe was simple, it required beef pulp, a bowl of rice wine, carrots, onions, a little flour, b.u.t.ter, garlic. Soy sauce, Sichuan pepper, salt.

The vegetables had to be cut into strips, the beef meat was washed, dried, and we note cut into small pieces.

Didn't Dok have a wok? !!! So Fang had to be content with a frying pan, a well-known Turkish firm Kurkmas, a steel pan that is better than a German one!

And oil is not necessary! You can add some water, a super pan! Knowhow! But b.u.t.ter needs a dish for the sauce, so Fang added the b.u.t.ter, laid the meat, sprinkled it with flour. When the meat is covered with a delicious ruddy crust, the meat is pulled out. In the remaining sauce, Fang roundly added a little more b.u.t.ter, laid out the vegetables, sprinkled with flour, fried for several minutes. Instead of wine, Fang poured soy sauce into the mixture and mixed everything well. In the resulting sauce with stewed vegetables, Fang added meat. He closed the lid and left languishing under it over a shallow fire, for about one hour. As an additional side dish to the dish, Fang served steamed asparagus, artichokes, and petiole celery.

The recipe was simple, but at the same time original. Although certainly not completely authentic, since the products and water, the air was not from Chengdu. As well as the dishes, instead of the wok and its cooking technology, there was a replacement in the form of a steel pan. From this, the taste of the dish has changed somewhat.

But Shir Ali, who was watching this, came up with some useful ideas. Combinations of vegetables, meat, and flour.

In fact, it was like the author of the original book and the pioneer in another language. Both creators, both brilliant people and both are writers. The first who wrote the novel itself and the second who translated it. In fact, a translated novel is a new book, based on the original. Since the translator needs to select the appropriate idioms in another language. Describe the world with the condition of the mentality and worldview of another culture, so that it is understandable and clear.

So Shir Ali caught new tricks and cooking methods and Fang.

But Fang did not stop there, he wanted to cook as usual in Small-An, three or four dishes. In Small-Ahn, traditions changed somewhat after the advent and departure of the second empire.

Earlier in Small An, they ate only the first, which could be the second, and then drank green tea with dried fruits, boiled juice of vegetables or berries, fruits with nan or roti, sometimes adding nuts or amber sugar. In the summer they ate fruit with nan.

And after the advent of the second empire, the first dishes appeared - usually soups, the second dishes - meat. the third "transitional" dishes - entreme ((from the French. entre - between and Mets - food, dish). Dishes served between main courses, main courses or before dessert) - usually these were cakes or cheeses. And then the crown dessert - compote and pie with pastry or cheesecakes, such pastry pies with cottage cheese.
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Fang actually made the second dish and he had to do the first one, entreme and dessert.