I know Lin Langqiu because he published "Just Because It's Tasty" at the end of last year. The book tells the story of his wife and he and his wife a few years ago, and they were busy looking for good ingredients in Taiwan and the joys...
I know Lin Langqiu because he published "Just Because It's Tasty" at the end of last year. The book tells the story of his wife and he and his wife a few years ago, and they were busy looking for good ingredients in Taiwan and the joys and sorrows of running a "Taiwan Vegetarian" restaurant.
The idea of opening a restaurant was when he invested in health food factories. Because he has devoted himself to medicines and health food factories in the past 30 years, he knows that medicines and health foods are all about the consequences of "eating wrong". If he can't control his mouth well, he has to rely on other methods to treat it. However, when he entered the catering industry, he realized that the ingredients were a deeper pond, and its production process involved ecological environment, agriculture, animal husbandry, processing, packaging, transportation, and then cooking. The magical additives of oil and vinegar and sweet and sweet glycerine in the cooking stage have opened his eyes.
Because of the background of medical and health food production, he could quickly understand the various additives promoted by businessmen, but he really deserved to experience the sentence "divided because of understanding". He said, "I opened a restaurant at fifty years old, and I just want to be virtuous and not commit evil!" So, the "Taiwan Vegetarian" restaurant, which is naturally unadditive, ended its business during the epidemic after seven years of hard work.
When operating a restaurant, he provides free self-catering purée juice to guests. Although it is provided for free, the production process and content materials are not labor-saving at all. The most different parts of the purée juice cooked over time with long-term products are color and acidity. Langqiu said that even if the proportions are the same, the color and sour taste of each batch of purée will be somewhat different, and it is impossible to be exactly the same. In order to view and sell phases and brand standards, a large number of production must be carried out through the color and flavoring procedure, and the hue should be adjusted with caramel pigments and the acidity should be adjusted by citric acid. Just like choosing a ticket number for paint colors, paint the standard colors accurately.
Once you have been tempted by the product, the mouth and brain memory will also have a fixed taste, rather than a changeable natural taste. Ask him, how to judge Tianran or add? Lang Qiu took two bottles of Ume juice from his backpack and said to me, "First use your vision and smell, then you taste, you will know." He also said with a slight touch, "Anyway, I can't cook black Ume juice!" It turned out that Ume juice is not dark, and it seems that I have to break my impression of Ume juice first.
After hearing the story of Langqiu cooking Umei juice, I was filled with respect for the two bottles of Umei juice in my hand. The effort you put in the plum juice should not be eaten by a big mouthful of cows, but can be tasted slowly like a stream of water. In a different sentence, it is to have a sense of style. The focus of the styling is the atmosphere and props, various glass bottles and one-spot cups that can best reflect the bright and bright autumn-stirring natural plum soup. Each person chooses a small cup of favorites and pour the purée juice of purée and rose-brown rose-brown into the cup. The simple sense of style supports the caution of the purplish juice in your hands, and it is also suitable for the best ingredients and the desire to cook for a long time.
Yang Qiu said that Umei is divided into six grades, and the price of specialty products is multiples of first grade products, not to mention the second to fifth grades. He believed that the smoke fragrance produced by the special grade Ume is far superior to other levels. Since the protagonist has made a heavy book, supporting characters, hawthorn, Luoshen, and licorice cannot save trouble. Sweetness plays a key role in Umei Juice, and those who have no idea must use Taiwan's local second-level sugar. The careful materials are worth more than twelve hours of slow work.
Although Lin Langqiu's restaurant has become a past event, the previous regular customers have been firmly held by his plum juice and often ordered it with him. He quietly told me that the next book wanted to reveal the truth about health food, which really made me sweat for him! I hope he can continue to cook Uzu juice safely, and as my health food counselor, I tell me which healthy foods are worth eating and which ones are safe.
