I don't remember what year it was, there were many foreign minds who came to Hangzhou with their wives for a meeting, and I only remember that there was a table of good dishes.
CCTV's "Reader" has a program that Chef Hu Zhongying reads aloud, in which he said that he was the leader of the food culture group of the meeting, and that the table was cooked by him and his team that took a year to prepare.
The people take food as the sky, but why not.
He specifically mentioned that there was a dish in it, called Dongpo beef, which was his innovation. Because foreigners do not eat pork, he switched the raw pork of Dongpo meat to beef instead. The roasting methods of beef and pork were very different, and he tried hundreds of times in a row and finally succeeded. Strictly speaking, this dish should not be called Dongpo beef, it should be called Zhongying meat, and it is appropriate to carry forward the traditional food culture, after all, it is Hu's initiative.
Hu Zhongying has made outstanding contributions to the innovative development of food culture and is worthy of the title of leader of the food culture group.
Although the dishes he cooked were good, we couldn't learn them. We can't get the ingredients he uses to cook his dishes alone.
However, one of his favorite dishes is scrambled eggs with tomatoes, which his daughter loves.
His stir-frying method is exactly the same as mine, the pan is hot, oil is poured, the eggs are fried thinly, the tomatoes are peeled and put into the pan, the spatula is crushed, and the simmer is always kept and soy sauce is added out of the pan. My daughter only eats my scrambled egg dish with tomatoes at home.
If I hadn't just been a cook at home and had to work hard for three meals a day, with my potential and the platform of Chef Hu Zhongying, I might be able to become the leader of the food culture group.
Eggs, tomatoes, can be bought all year round, a dish, the number of times to do hundreds, cooked can make perfect, make natural and delicious.
Chef Hu has more opportunities to cook than I do, and he is not allowed to be the leader of his food culture group.
If you want to be delicious, it's still on the ingredients. Tomatoes should be picked ripe.
How to tell if tomatoes are ripe or not? Let me teach you a method.
I planted a little tomato in the field, it blossomed and bore fruit, at first the fruit was turquoise, slowly growing, and if the bird came to peck, it indicated that the fruit was ripe. Birds are birds, well-informed, intelligent and diligent animals. I observed that the place where the bird pecked was often the sunny side, the area where the epidermis turned red.
Generally speaking, the change of tomatoes from green to red is a sign of maturity.
Aren't the tomatoes on the market all red? However, these red tomatoes are not necessarily ripe.
Ripe tomatoes are not easy to transport, and vegetable farmers should pick them before they are almost ripe. Turquoise tomatoes are not bought. Scientists are anxious about the needs of vegetable farmers and solve problems for vegetable farmers, they invented erythrocin, and tomatoes that have been beaten with erythrocin turn red before ripening, so that buyers see red and think they are ripe. Although it is red, the tomatoes are actually raw, so it will not be bad for ten and a half days, but the taste is worse.
With advanced science and technology, we cannot judge whether tomatoes are ripe or immature based on their red appearance alone. So how to tell?
You can't invite a bird over to see if it pecks or not. Birds pecking tomatoes are all quiet. You caught it, it was scared to death long ago, how dare you peck?
The tomatoes I have grown for some years, I eat them myself, no medicine or fertilizer, and the tomatoes are naturally red.
Comparing reddened tomatoes with naturally ripe tomatoes, after cutting, the color of their bowls is different, naturally ripe tomatoes are green, reddened tomatoes, the bowl is also followed by a urge to red.
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