Chapter 215 Aroma
Xu Qing immediately asked the old doctor for these medicinal herbs, and then found Guangzhou prefect Yu Liang to borrow the kitchen and food.

The movement on their side naturally attracted the attention of others.

When they heard that Xu Qing had found the recipe for medicinal food and was going to make it, all the chefs gathered around.

But the moment they saw the recipe, everyone fell silent.

Their eyes flickered back and forth between the recipe and Xu Qing.

One person couldn't help but say, "Isn't this something a child's random drawing? Can this be used as a recipe?"

"Can you tell what this ghostly-painted thing is?"

"The chef is so careless about the recipe that he has spent his life's work on. If he draws it like this, I'm afraid the food he makes won't taste very good."

As the chefs spoke, they all shook their heads, thinking that the possibility was not high.

"Can you let me take a look?"

At this time, someone said.

Everyone looked back and saw that it was the imperial envoy's close confidant, Jiang Long.

Jiang Long took the recipe and looked through it, with no expression on his face.

After reading it, he looked at Xu Qing and asked, "Is this really a medicinal diet recipe?"

Xu Qing said: "Although the painting is very obscure, the old man recognized the medicinal herbs in the painting. Whether these herbs can really be made into medicinal food, we have to make it to know."

Although Jiang Long still had doubts in his heart before, he immediately believed it a little when he saw the old doctor.

This inconspicuous old doctor is actually a very famous local physician. His medical skills are outstanding. It is said that he was once invited to the imperial city in the hope that he could serve as an imperial physician.

But the old doctor was not interested in this. He preferred the life of a free and easy wanderer and was unable to serve the royal family, so he declined.

Guangzhou prefect Yu Liang put a lot of effort into inviting the old doctor this time.

Jiang Long clasped his fists towards the old doctor and said, "Since that's what Mr. He said, please give it a try."

Since Jiang Long said so, the others stopped talking.

Everything will only be revealed after the dish comes out of the pot.

Xu Qing quickly walked into the kitchen and carefully looked at the cooking method described in the recipe.

This magical painting style is really confusing.

The most important thing about a recipe is not the ingredients, but the production process.

Different processes, even if a small step is missing, will result in a huge difference in the taste.

Xu Qing flipped through the pages and found that this page had the shortest production process and was the simplest and clearest compared to the others.

The process is similar to the usual lamb stew, except that the treatment of medicinal materials is more detailed.

It seems that the angelica and other medicinal materials are first soaked in some kind of liquid and then added to the casserole for stewing.

But what exactly is this liquid?
Xu Qing closed his eyes and thought.

He didn't know much about pharmacology, and if he thought about it from a pharmacological perspective, he had no idea.

It’s better to change your way of thinking.

After all, what is in front of you is not an ordinary Chinese medicine recipe, but a medicated diet.

The reason why medicinal food is medicinal food is largely related to cooking.

The most important things about dishes are color, aroma and taste. Even medicinal food cannot avoid these three points.

If it loses its color, aroma and taste, it is not a medicinal food, but an ordinary soup.

Perhaps the true nature of this mysterious liquid is related to its color, aroma and taste.

First, color refers to the color of the food. If you cook soup in a clay pot, the soup should be as clear as water, so the color of the liquid should not be too dark.

Secondly, fragrance, which is the refreshing aroma that comes to your nose.

Medicinal herbs have their own unique aroma, and when mixed with multiple herbs, they will develop an unpleasant smell. The smell of grass, earth, bitterness, and spiciness come together, which is extremely stimulating.

If you want to blend the flavor of the herbs, you need to remove their grassy and earthy smells.

At this time, Xu Qing already had the answer in his mind, which was wine.

Wine is not only used in cooking, but is also often used in traditional Chinese medicine to enhance the efficacy of medicinal ingredients.

But what kind of wine is this?

There are many types of wine, and if you add the year and brewing region, the number will be countless.

It's too time-consuming to try alone.

It seems that we should think from the final taste.

This liquid must be compatible with the flavors of various ingredients. The key to making soup is that the flavors of the soup and the dishes must be harmonious and consistent. If one flavor is too prominent, it will affect the final taste of the soup.

Therefore, the taste of the wine should be soft and natural, and wine with too high a degree and too spicy should be naturally excluded.

As for the rest, I'm afraid I'll have to try them one by one to compare their taste.

Master Luo Tian, ​​who loves wine, has collected many fine wines in Yangquan Restaurant. Xu Qing has also learned from him and has some understanding of the taste of various wines.

Once he tastes any flavor, he will never forget it.

Xu Qing put angelica and codonopsis into his mouth, chewed them carefully, savored their flavors, and compared them with the taste of various wines in his mind one by one.

The keen five senses are fully mobilized to picture in the mind the different flavors of the herbs soaked in various kinds of wine.

It was like building a virtual kitchen in his mind. What’s even more amazing is that the taste of this virtual kitchen was exactly the same as the real one.

Moreover, human thinking speed is extremely fast. Xu Qing tried dozens of methods in his mind, compared them one by one, and finally chose the most suitable one.

In the outside world, only a few minutes had passed.

Xu Qing stood up, walked to Master Luo Tian, ​​and said, "Master, can I borrow your wine gourd?"

As he said this, he took off the wine gourd from Master Luo Tian's waist and quickly walked into the kitchen.

Coincidentally, the most suitable wine for this dish is Master Luo Tian’s favorite wine, Huadiao wine that has been cellared for thirty years.

Xu Qing cooked this medicinal meal strictly according to the recipe process.

This is a first for the couple.

After all, he has extraordinary five senses, so when he looks at other people's recipes or tastes dishes, he always subconsciously feels the shortcomings.

Therefore, when he cooks, he always makes changes to the existing cooking methods to make them more perfect.

The keen five senses also found many problems with this medicinal food, but Xu Qing did not dare to make any changes easily.

After all, this is not ordinary food. It is not meant to simply achieve the ultimate in deliciousness, but to fully stimulate the medicinal effects while ensuring deliciousness, to strengthen the body, and even to eliminate diseases and save lives.

In this regard, Xu Qing really didn't have the courage to change it without authorization.

The safest way is to make it according to the original method.

Everyone outside the kitchen was waiting anxiously.

Suddenly, a wonderful aroma wafted out from the kitchen. The aroma was like a small hook, floating lightly in the nose, making people swallow their saliva.

The aroma is very unique, with a faint scent of grass and trees, like the breeze blowing through the woods after the rain, bringing the fresh and elegant aroma emitted by the moist soil and grass and trees. It makes people can't help but take a deep breath and let this fresh smell fill the whole body.

At the same time, this fresh aroma contains a mellow flavor. This is the aroma of meat, but it is not a single meat aroma. Instead, it is a complex and fragrant mixture of a variety of spices. It has the mellow aroma of meat and the sweetness of medicinal materials, which makes this fresh aroma more heavy and deep, with a long taste and endless aftertaste.

(End of this chapter)