Chapter 1621 Set Your Own Price

The system now reads: "The manuscript is in the kitchen downstairs, in a small box on the kitchen table."

Yes, strictly speaking, the reward can be divided into two parts. The "Manuscript of the Inventor of Twelve Ancient Recipes" is the unmarked experience and notes that have been stored in Yuan Zhou's head, and the other is the physical manuscript.

Experience notes are something that comes after success. To complete a dish or write a cooking book requires a lot of practice, just like finding ingredients, which are all recorded in the manuscript.

"Dong dong dong" Yuan Zhou immediately went downstairs and looked around. There was a box the size of a medical kit placed on the kitchen table. The appearance of the box was in a standard system style.

Holding the box in his arms and going upstairs, Yuan Zhou said as he walked, "Why do the rewards have to be placed downstairs and why do I have to make a trip."

The system now reads: "Because the second floor is the host's private territory, I have no right to put the reward in."

"What you said makes sense, but I am speechless." Yuan Zhou said.

There are really few systems that follow such rules nowadays. Yuanzhou is wondering whether he should award a big red flower to the system to encourage him.

"It's time to make a bookcase specifically for storing ancient books." Yuanzhou thought.

Now it can only be placed on the shelf temporarily. Yuanzhou divided it into two piles, one pile contains other than twelve books, and the other pile contains the ancient books and prescriptions that were just selected to receive the manuscript reward.

In the next hour, Yuanzhou was sorting out and absorbing the knowledge in his mind, going through it in its entirety first, and then going into detail.

Even after going through it briefly, I was shocked a lot. Governor Yuan breathed a sigh of relief and expressed his most direct feelings: "Huh... Chinese food is indeed profound and profound."

Yuan Zhou looked at the watch. Yes, it was the watch he bought for tens of thousands and never had the chance to wear. He hung it in his room and worked as a watchmaker. He couldn't afford to be willful.

"It's still early, let's watch for another half hour."

The next step is to read in detail. The first thing Yuanzhou came into contact with was "Fragrance Notes". The title of the book seems a bit like a forbidden reading, but in fact it is not. This is a serious book about cooking.

It's just that this chef named Li Tianqi went a little awry. He was studying how to make the dishes more fragrant. As the saying goes, "the color and flavor are all present, and the color comes first." And this chef Li wanted to make the food more fragrant. to the limit.

In the book, Li Tianqi summarizes the fragrance: the salty fragrance attracts attention, the sweet fragrance attracts attention,

The spicy aroma is indistinguishable, the sour aroma is the most appetizing, the bitter aroma is unpleasant, the fresh aroma is complementary, and the other aromas are inconsistent.

Li Tianqi divided food aromas into five flavors and seven flavors. Among them, numbing and spicy flavors cannot be separated. It is explained later that they will be spicy if separated. Single spicy and spicy flavors will choke the nose. Bitter aroma is difficult to make people appetizing. Fresh aroma can only Be an assistant.

Of course, there are other scents besides this, but they are too complex to be classified into one column, but Li Tianqi has recorded them all.

"This Chef Li is a little too paranoid. Sometimes he will destroy the taste of the ingredients for the sake of fragrance."

For example, the book says that adding more sauerkraut to stir-fried meat will give it a sour aroma and appetizer. It is true that stir-fried meat with sauerkraut is appetizing, but not everything.

"Although it's a bit extreme, there are some ideas in it that are worth learning from." Yuan Zhou thought seriously.

What Yuan Zhou has always paid most attention to is the original taste of the ingredients, followed by the color. As for the aroma, good ingredients and excellent cooking skills create a natural aroma.

The God of Cooking System probably thought so too, so it didn't pay any more attention to it.

I have to admire the imagination of the ancients. There are indeed people who specialize in incense. If you think about it carefully, since you can learn to arrange dishes and carve flowers for the sake of color, why do you ignore "color" in favor of one?

Yuan Zhou will not be as paranoid as Chef Li, but he can control the aroma without affecting the taste and color. Judging from Yuan Zhou's current cooking skills, there is no problem at all.

"When three of us travel together, we must have a teacher. No matter when, we can learn something new from the book." Yuan Zhou wanted to continue reading, but it was getting late, so he had no choice but to put down the book, wash up and go to bed.

"Feishi Lun" "Feishi Lun" means not a formal meal. It is a record of southern street snacks in the late Ming Dynasty.

"Don't Drink" is a recipe for anti-hangover dishes and anti-hangover tea. "Compendium of Breeding Poultry" is currently the most suitable ancient book for Yuan Zhou. "Compendium" refers to "the list of drawn up investigations" in ancient Chinese. This ancient book is about observing the habits of raising poultry. Yuan The state originally had a beef knife and an understanding of cattle, but now it adds poultry, which is a perfect complement.

Among these five ancient books, one is quite special, namely "Guang Gong's Travels".

Just by looking at the name, you can tell that it is a record of a big foodie named Guangli in the early Qing Dynasty who went shopping and eating. However, this book was not written by Guangli. It was his accompanying boy who was responsible for recording the food shopping along the way.

There is no need to explain more about the ancient recipes. They are recipes that have not been handed down. Since ancient times, there has been a saying that "teaching apprentices will starve the master to death." Although this saying comes from martial arts masters, it is also common in the cooking world, and many chefs will keep it. I don’t want to teach my apprentices my specialty dishes, but I am afraid that they will not be passed down, so I will record them and pass them on to future generations.

These dishes: live fish, Kaidi vegetables, Baiyang medicinal diet, Tianxian soup, volcanic fish, starving dragon, Shanquan Guan Suzhai, are all dishes that Yuanzhou has never heard of.

It should be said that among the thirty-one dishes collected, in addition to these seven ancient recipes, there are four dish recipes. The reason why Yuan Zhou did not choose it is simple. Some of these four dishes have been restored, and some of them are not too technical. big.

Among the seven ancient prescriptions selected, the one that Yuan Zhou was most interested in was starving the dragon to death.

As the saying goes, "dragon meat is in the sky, donkey meat is on the ground." To starve the dragon to death is to make donkey meat so that even the dragons will be greedy.

Yuanzhou is confident that he can digest these twelve ancient recipes within a month or two, and then his cooking skills will improve a little.

"I know how to cook several lost dishes. After I learn these seven, can I make a lost banquet?" Yuanzhou thinks this is feasible. As a successful restaurant, it must not only have hard dishes, but also There must be a hardcore banquet.

Yuan Zhou was able to absorb and master it so quickly because of the manuscripts and experience rewarded by the system. If he only obtained the ancient prescription, it would be difficult to successfully develop it so quickly.

Nowadays, when searching for cooking tutorials on the Internet, many of them say: a little salt, a spoonful of soy sauce, etc.

How much is a little? How big is the spoon? These are basically my own research.

This is especially true for ancient prescriptions written in classical Chinese. Sometimes just one word can make you rack your brains.

It is necessary to study the proportion of ingredients, as well as the heat and the proportion of ingredients. It cannot be achieved without a few years of hard work.

When it comes to the changes in ancient and modern materials, it is even more hard work.

So this is why it is difficult to restore ancient prescriptions. Firstly, it is difficult for modern people to calm down and study. Secondly, even if your research is successful, your efforts may not be adequately rewarded.

To put it bluntly, many chefs have preserved many ancient recipes in their homes, but they probably haven’t restored any of them, so they just look at them when they have free time.

Yuan Zhou is still self-disciplined and time passes naturally, but recently due to Yin Ya's busy work, Yuan Zhou has fewer opportunities to show off.

Breakfast, lunch, and dinner were all calm. The only thing to say was Wu Hai, who became more and more manic as time went by.

People who don't know better think that the black beast has entered estrus.

That's lunch a week later.

"Compass, I'm leaving in the afternoon. Are you really not going to Italy?!" Wu Hai did not leave immediately after eating, but waited until the lunch time was over and asked with anticipation.

"In the past few days, you have asked me this question every day, and my answer is the same every day." Yuan Zhou said expressionlessly: "I won't go."

"Italy is really fun. There is the Colosseum in Rome, Milan Cathedral, and the Bridge of Sighs. Don't you really know about it? There is also Italian food, which originated from the court cuisine of ancient Rome, but is the mother of Western food. exist."

Wu Hai racked his brains and prepared for the final "fight to the death" to persuade Yuan Zhou. It can be seen that he checked a lot of information privately.

He continued: "As the saying goes, it is better to travel thousands of miles than to read thousands of books. To be a chef, you also need to experience the customs and customs of various countries."

"What you said makes sense." Yuan Zhou nodded with an expression of emotion, not to mention other European cooking mothers who were also worthy of his visit.

Wu Hai was very happy, nodded his head, and said quickly: "Yes, yes, that's right."

"Wait until I finish holding the young chef exchange meeting here and find time to go there." Yuan Zhou said.

In the Sichuan Opera's unique skill of face-changing, Wu Hai instantly turned into a bitter melon face. Yuan Zhou's implication was that not only would he not go this time, but he would have to find another time to go.

What is meant by shooting oneself in the foot? This is called shooting oneself in the foot.

"What about that? Compass, I thought about it carefully. In fact, there is nothing interesting in Italy." Wu Hai changed the subject and persuaded.

"The Colosseum in ancient Rome is in ruins, and the Milan Cathedral is very beautifully decorated, but you are not a Catholic, so I won't comment on the Bridge of Sighs. It used to be a prison for death row prisoners. As for Italian food, it only has noodles and chicken. It’s just that he has a great reputation and is not as good as you at all, so don’t waste your time and make a special trip.” Wu Hai spoke so sincerely that Yuanzhou almost believed him.

"Oh, let me think about it again." It was unclear whether Yuan Zhou believed Wu Hai's words.

"You must think about it carefully, Compass, don't make a mistake." Wu Hai said.

However, this move made everyone in Yuanzhou's shop know that Wu Hai was going abroad for a week.

"It's time for Xiao Hai to go." Zheng Jiawei reminded him for the fifth time.

Wu Hai said: "I want to smell it again."

Zheng Jiawei said helplessly: "But lunch time is over, how can there be any flavor left?"

Jumping and jumping, pulling and pulling, Wu Hai really didn't want to leave, so he almost rolled on the ground.

Although lunch time has ended, there are still many diners who have not left, and people who know Wu Hai have come over to offer words of encouragement.

Miss Zheng Xian said: "It's only been a week. I tightened my belt and it passed in a blink of an eye."

As a frequent visitor to the tavern, Zheng Xian was naturally quite familiar with Wu Hai.

Tang Qian said: "Brother Wu, why don't you do less activities these days so that you won't be so hungry."

Sun Mingdao: "There is a saying about the black beast, have you heard it? Life is like a little bitch. The angrier you are, the more it will brush you off. Maybe you won't be able to come back in a week."

Each sentence was like a knife thrust into Wu Hai's heart.

There will be more ruthless ones later.

"Brother Hai, just go ahead with peace of mind. Tell us what you want to eat and we will definitely help you eat it." The one who said this was Qin Xiaoyi, who was smart.

"It can't be too right, because we really don't have you, so we can only take turns sending you pictures." The person who answered was Gao Fan.

As a result, Wu Hai was even more reluctant to leave.

"No, I won't go. Jiawei, go and refund the ticket." Wu Hai yelled.

As soon as Wu Hai finished speaking, a cold female voice sounded from behind.

"Brother, what did you just say?"

This voice was clean and clear. This voice also contained a strong evil spirit. Anyway, Wu Hai was frightened by this voice.

"Ah, what, why aren't you leaving? Didn't you check the time? You'll miss the plane." Wu Hai didn't even look back, then dragged Zheng Jiawei towards the street.

"You've bullied me since I was little, and you're so cruel." Wu Hai muttered as he walked.

I called a taxi and waited on the street.

Needless to say, the beast-fighting heroine Wu Lin came back, and Wu Lin watched Wu Hai drag Zheng Jiawei away.

"Xiao Lin, I haven't seen you for a long time." Tang Qian said.

Zheng Xian asked: "Xiaolin is back from her mission?"

The two greeted Wu Lin.

"Well, we just finished training. We will report again tomorrow, and then we have five days off." Wu Lin said.

"What are you planning for the holiday? I happen to be planning a trip recently, do you want to go together?" Zheng Xian said.

Wu Lin said: "Thank you, Sister Zheng, but I have already booked a flight ticket and am going to Italy."

Zheng Xian asked: "Are you going to see Wu Hai?"

"Watch what he was doing, throw him into the hotel, and then lock the door. I went out to play with my viagra. I have always wanted to go to the Colosseum and Milan Cathedral," Wu Lin said.

It was the Colosseum and the Cathedral again. For some reason, Yuanzhou felt like laughing when hearing these two familiar attractions.

Wu Lin and Zheng Xian left without exchanging pleasantries for long, while Tang Qian, Yuan Zhou's loyal little crush, stayed to look at Yuan Zhou's carvings.

"Boss Yuan's knife skills are getting better and better, and he feels very changeable." Tang Qian said with starry eyes.

To say that any creative industry requires a bit of talent, Kang Hu gained the most from the Qingchu Club’s observation group.

Sculpture.

Observing cattle in the pasture.

Practice cutting corners.

Read ancient books.

Try cooking paleo recipes.

This is what Yuan Zhou will be mainly busy with in his free time in the next week. It is very fulfilling and very happy. For Yuan Zhou, it is best to learn practical things.

Yuan Zhou has finished studying "Fragrance Notes" and "Not Drinking".

After learning "Not Drinking" and combining the ingredients provided by the current system, Yuan Zhou was able to make 8 hangover snacks and two kinds of hangover tea, both of which were absolutely top-notch.

"Although my wine is good and I won't get headaches if I drink too much, but I can consider making a sobering package." Yuanzhou touched his chin and considered.

The system suddenly displayed the words: "The sobering package is added by the host, so the price is set by himself."

"Hey, so I can set the price myself." Yuan Zhou was still a little excited as he said this.

Yuanzhou needs to think more about the sobering package.

During meal time, since Wu Hai was not there, the atmosphere of the shop felt a little different.

As Qin Xiaoyi and Gao Fan said, without the black beasts watching eagerly to grab things, they feel less motivated to grab food.

This is probably because Wu Hai tortured him all the way to Stockholm.

Another night, Yuan Zhou came back from the ranch.

"Thank you, Master Liang, for troubling you every night." Yuan Zhou paid the money and got out of the car.

"Boss Yuan is too outspoken. Why are you thanking me?" Master Liang waved his hand and asked, "Will it be the same tomorrow?"

"Well... I probably won't go to the ranch for the time being, so there's no need to bother Master Liang." Yuan Zhou said.

Master Liang said: "Okay, if Boss Yuan wants to go again, call me anytime. The phone will be on 24 hours a day."

While talking, Master Liang received another order.

"Boss Yuan, I'll leave first," Master Liang said.

"Slow down and pay attention to safety." Yuan Zhou warned.

Master Liang agreed loudly and drove to the order address.

From the streets of Taoxi Road, return to the shop.

"I think it's almost done." Yuan Zhou sat on the bed and muttered to himself.

That's right, half a month after obtaining the "Ding-style Ox-Relieving Knife", that is, more than ten days after going to the ranch for on-site observation, Yuanzhou felt that he was able to use the Cook Ding Jie-Niu for the first time!

Getting ready for something big.

…