A Mouthful of Sky-high Fried Rice, Lao Tang Apprenticed on the Spot Chapter 478

  Chapter 478 Acclimatization

"Of course."

  Li Yi took the fermented soya bean from the kitchen helper just now, took out a few grains, and put it in the palm of his hand: "The fermented soya bean from different regions has different production techniques, and when making koji, the microorganisms involved in the fermentation are also different.

   According to the fermentation bacteria, tempeh can be divided into Mucor, Aspergillus, Rhizopus and Bacteria.

  The representative of mucormycetes fermented soybeans is Yongchuan fermented soybeans from Shancheng, which is fermented with mucormyces racemosa.

  Liuyang Douchi is Aspergillus-type Douchi fermented with Aspergillus oryzae.

  The flavor and texture of the two are different, and the suitable methods are also different. "

"I know this."

  Liao Wendong added: "The stir-fried pork with Yongchuan fermented soybeans is Sichuan-style salt-fried pork, and the stir-fried pork with Liuyang fermented soybeans is like Hunan-style fried pork."

   "Yes, these are basically the two types that are common in China."

  Li Yi nodded: "Yangjiang fermented soya bean in Guangdong Province is also of the Aspergillus type, and the other two types of fermented soya bean are basically imported from abroad.

  The natto in Neon Country is bacterial type, which is made by fermentation with Bacillus subtilis. "

   "Huh?" Liao Wendong asked curiously, "Then where is the rhizopus type you mentioned?"

   "It's from Southeast Asia, originated in Indonesia, and is said to have been invented by the Javanese."

  Li Yi explained: "That kind of tempeh is called Tempeh, also known as Tempeh or Tianpei, and it is fermented with Rhizopus oligospora."

   "Indonesians also eat tempeh?"

  Liao Wendong was puzzled when he heard this: "What does Tempeh look like? I haven't seen it yet."

   "It's a bit like a cake made of whole soybeans, with white mycelium growing between the top and the gap between the soybeans."

  Li Yi tried to describe it to him: "It tastes like nuts or mushrooms, and it's more chewy.

  In the past two years, some vegetarian food companies in the West have been frying this thing. Some vegetarians regard it as a meat substitute, and it is estimated that it will be fried in China soon. "

   "Cut! To put it bluntly, is it a black bean cake!"

  Liao Wendong disdained: "Just like the natto a few years ago, a bunch of people followed suit, saying how delicious and healthy it is, but isn't it still fermented soybeans?"

   "It's almost the same thing in essence."

  Li Yi said with a smile: "The bacteria they ferment are different, and they will also affect the intestinal flora in the human body.

  People who grew up eating one of these tempeh will get used to the fermenting bacteria in it.

  For example, people from Shancheng who grew up eating Yongchuan fermented soybeans will become more accustomed to Yongchuan fermented soybeans, and will become more accustomed to eating them. After eating, they will not feel uncomfortable in the stomach.

  However, if a person who has eaten Liuyang fermented soybeans since childhood eats bacterial natto for the first time, the first feeling must be that he is not used to it. If the stomach is weak, he may have diarrhea.

  This is the adaptability of the intestinal flora, which is what we often call acclimatization. "

   Li Yi once mentioned the principle of intestinal flora in the live broadcast, but it was the first time Liao Wendong heard about it, and he was very surprised for a while.

"is that so?"

  He asked curiously: "It's the first time I know what intestinal flora is the reason for the unacceptable environment."

   "It's backed by science."

  Li Yi smiled and put the tempeh back into the basin: "That's why I said that the authentic fried pork should use Liuyang tempeh, because Liuyang tempeh is produced in Hunan Province, and the water from the Xiangjiang River and Liuyang River is used. People who live in the entire Xiangjiang River Basin can basically eat it.

   But if you use Yongchuan fermented soybeans, it will be different. "

   "That taste is definitely not authentic!"

  Liao Wendong shook his head and said, "It tastes completely different when fried."

"right."

  Li Yi said with a smile: "Because the flora of the two kinds of tempeh are different, the water and soil used for production are also different, so it must have a certain impact on the intestinal flora."

   "No wonder."

  Liao Wendong sighed: "It's really an eye-opener. I have cooked and used Liuyang Douchi for half my life. I didn't expect there to be so many tricks in it."

  The kitchen helper on the side also sighed: "I still have to study hard! I didn't pay attention to the lectures when I was in school, and now I can't even understand how to cook."

   "You can learn from anywhere, just like what Master Liao said just now, threesomes must have my teacher!"

  Li Yi laughed and said: "Actually, the ancients summed up all these experiences, but they couldn't explain them in the language of modern technology.

  The term acclimatization to soil and water is very interesting. The words water and soil include many factors such as climate, environment, diet, psychology, and hygiene habits.

  The ancient folk remedies for treating dissatisfaction with the soil and water are also very interesting. It is to mix the soil of the hometown with the water of the hometown and drink it, and it can be recuperated and cured.

  The ancients did not know about bacterial pathology, but with this kind of experience summary, they can treat acclimatization by mistake. "

   "The cook is fine too."

  Liao Wendong joked: "All those who leave their hometowns miss the food in their hometowns the most,"

  Li Yi nodded and smiled in agreement: "A bite of hometown food can relieve nostalgia!"

   "You are still amazing."

  Liao Wendong gave him a thumbs-up, and praised him sincerely: "Old Shen invited you here, you are right, you are really capable, I am far behind you."

  Shen Han heard the words, came up to him with a smile, and asked Liao Wendong, "Aren't you angry with me this time?"

   "How dare I?"

  Liao Wendong squinted at him: "You invited such a great **** to suppress me, and I am convinced that I lost."

   "Can't you suppress it?"

  Shen Han patted him on the back with a smile, and sighed: "Isn't this just to gain momentum? The surname Chen wants to kill me this time, so I can't just sit and wait for death?"

  Hearing what he said, Liao Wendong had a thought, and asked in doubt: "Fuck you? What's the situation? Did he put shoes on you again?"

   "It's not just as simple as wearing small shoes."

  Shen Han simply told him what happened.

  Listening to Shen Han's narration, Liao Wendong's complexion changed a few times.

  After Shen Han finished speaking, he finally couldn't help but cursed: "That Po Bao surnamed Chen, come to Ha Laozi!"

"Um?"

   Shen Han asked doubtfully, "He looked for you?"

   "Just the day before yesterday, I ran into him in the hall."

  Liao Wendong explained indignantly: "He told me that the company wanted to grab the project of this small state banquet, and asked me how my preparations were going.

  I said that I didn't even know about it, so he told me about the project, and said that you let me go to the capital to find someone else instead of looking for it…”

   Having said that, he paused for a moment, glanced at Li Yi at the side, and didn't continue talking.

  But Li Yi could naturally tell that the other person he was talking about was himself.

   And Shen Han also fully understood the reason why Liao Wendong's attitude changed. It turned out that the surname Chen was playing tricks in the middle.

   "An old horse skin!"

  Shen Han gritted his teeth and cursed.

  Seeing this, Liao Wendong immediately patted his chest and said: "Don't worry, that old horse Piha, I will definitely not let him have a good time!

  Next time I see him, I will spit on him! "

   "Old Liao, it's none of your business."

  Shen Han suppressed his anger, waved his hand at him, and said, "This is between me and him. If you want to help me, help me take down the project of this small state banquet. I will thank you very much later."

"no problem!"

  Liao Wendong turned his head to Li Yi and said straightforwardly: "You can pick any people here, if you need me, I can cut the pier for you! Just say it! Old Shen's business is my business, so don't be polite to me!"

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  (end of this chapter)

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