Chapter 775: Uniquely Blessed
There are many kinds of white-cut chicken seasonings in our cuisine. People in Guangdong and Hong Kong like sand ginger garlic seasoning, scallion oil sauce seasoning and so on.
In order to highlight the contrast of soy sauce, Cai Nan told Liuyuan that in addition to the ginger-garlic flavoring, there are also commonly used ginger-garlic-onion flavorings.
This seasoning recipe is very simple. Chop ginger, garlic, and scallions. Mix well, then add hot sesame oil to stimulate the aroma, and then add the prepared sweet soy sauce.
Because the ingredients and recipes are simple, the differences between the condiments are even more highlighted.
Although Zhou Zhi was not responsible for voting, he could not miss eating it. Then he discovered two characteristics of his own old soy sauce that he had not discovered before.
You can taste it from the taste of drunken crab and white-cut chicken. Sheng Xinglong soy sauce contains a subtle sour fermentation aroma. The front taste is a bit like rice wine and osmanthus, and the tail is a bit like dried mushrooms and dried osmanthus. Longan.
And it has a very obvious stimulating effect on the original umami flavor of the ingredients. Compared with the original dipping sauce of Liuyuan, the taste is much richer at once.
"Not bad, not bad." Cai Nan tasted two flavors of drunken crab and boiled chicken respectively, and took a glass of water to rinse his mouth: "How can you guys tell the difference? Which one is better?" "
Everyone chose their favorite dipping sauce according to their own ideas. Only Ni Kuang couldn't make a decision for a long time: "Weird, weird..."
"You're a foodie too, tell me, what's so weird about it?" Cai Nan said with a smile.
"It is indeed a bit weird." Li Qiyan said: "You don't even need Brother Ni, I can tell you a thing or two."
"This drunk crab, what's in the tail of this pot , has an aroma similar to that of osmanthus, and the dipping sauce for the white-cut chicken seems to have a mushroom aroma at the beginning of the mouth."
"No, no, this is a compound flavor? ” Ni Kuang used his chopsticks to light the drunken crab: "This one has a smell similar to rice wine, mixed with the flavor of Huadiao. Brother Li, you didn't taste it."
After speaking, he pointed the chopsticks towards himself. He pointed at the white-cut chicken dipping sauce in front of him: "In addition to the umami flavor of mushrooms, this boss also has a sweet aroma, which is more similar, similar to... By the way, longan, the smell of dried longan!"
Cai Nan picked a cabbage sum and tasted it, then smiled and said: "Now we can announce the answer. If you try this cabbage sum, you will know whether you have picked the right one."
Li Qiyan and Ni Kui each also picked the right one. After tasting a piece of cabbage heart, Li Qiyan smiled and said: "Hey! The two ends and ends I just mentioned are here!"
Ni Kui also smiled: "I'll try the plain chicken again... Well, That's right ! This white-cut chicken actually has the sweet scent of osmanthus, but it was suppressed by the sesame oil, so I didn’t taste it accidentally!”
Li Qiyan also tasted the drunken crab again: “Ah, this crab actually has the sweetness of dried longan. The taste was also suppressed by the sugar, so I just ignored it..."
"So now the answer is out," Cai Nan said with a smile, "Let's see who is right and who is wrong."
Most of the people were right, only Director Wang smiled and said: "It seems that several of them are great experts in food. Only Xiao Zhang and I have been eating in the workplace canteen for a long time. We are embarrassed."
Zhou Zhi smiled and said: "It turns out that the soy sauce from my hometown still has such a rich taste. In the two dishes There are different emphases in the dishes, the flavor of the drunken crab tail is more prominent, and the flavor of the white-cut chicken is more obvious.”
“It’s really delicious today, so I will. I took it upon myself to do two more things as a reward." Li Dezhao was the most eager. : "This soy sauce rice should be eaten while it's hot. In order to keep it hot, I asked the kitchen to put it in a hot casserole. I have to divide it up before the green onions rot."
As soon as the rice was brought in, there was a lot of food in the room. Cai Nan smelled a soy sauce aroma and sniffed: "This smell should be paired with Maotai... "
Director Wang said with a smile: "What Mr. Cai said makes sense. Their hometown is on the banks of the Hongshui River, and the Maotai Distillery is just upstream. There is a local folk song about the Hongshui River, which is 'Shanghai'. When wine comes out, oil comes out of the bottom, right?”
What else can Zhou Zhi say? Zhou Zhi can only say yes. However, Zhou Zhi could still taste Li Dezhao's thoughts. The animal fat was not only the lard that grandma used to use, but also some chicken fat.
Fry the rice grains until loose, then add Sheng Xinglong's five-year-old soy sauce and mix well, add chopped green onion, the preparation of soy sauce fried rice can be said to be ridiculously simple.
However, its taste is rich and fragrant, which can even be described as fragrant. As a staple food served at the end, it is a must-have and has received great praise.
Li Dezhao asked Zhou Zhi: "Can I introduce the manufacturer of this kind of soy sauce?"
Zhou Zhi smiled and said: "This is made by the factory contracted by the elders in the family, but there are too few of these five-year-old Sheng Xinglong."
After that, he gave a general introduction to the time-honored brands in Jiangxian City. : "After my aunt and sister-in-law took over the soy sauce factory the year before last, they restored the factory's production capacity, reused all the large sauce vats, and added more than 2,000 more."
"Open next year. A considerable number of three-year-old Chen Shengxinglong will begin to be produced. This five-year-old has still not formed a product scale."
Li Dezhao keenly discovered what Zhou Zhi said when introducing the process: "You just said that the soy sauce factory in your hometown does not need to inoculate the bacteria?"
This is indeed very magical, so Zhou Zhi had to continue to patiently explain to Li Dezhao.
After the general soy sauce factory makes the refried beans, they will introduce bacteria to mix the refried beans for fermentation.
The magical water and soil environment in the Xianshi area has allowed the local soy sauce garden to eliminate the step of "quoting" in the traditional handicraft of making soy sauce since ancient times.
You only need to spread the cooked beans in a dustpan and send them to the fermentation room. The natural bacteria in the air will adhere to the beans, quickly form a bacterial colony, and decompose the protein in the beans into various components. Amino acids and aromatic macromolecules.
This is called being blessed by nature. Now, Sister Xiao Juaner is using modern science to analyze and cultivate special bacterial colonies first on the Hongshui River, hoping to obtain high-quality strains and crack the ultimate secret of the first market soy sauce.
However, judging from the current analysis, Sister Xiaojuan'er will culture a single variety extracted from it and use it for fermentation to make soy sauce, but it cannot achieve the effect of traditional handicrafts.
Sister Xiaojuaner and her experts believe that the reason for this situation is that the colonies of fermented beans are composite colonies, which means that it is not one kind of bacteria that is acting, but a competition between them. The balanced relationship jointly creates the complex flavor of Xianshi soy sauce.
In addition to its excellent flavor, Xianshi soy sauce has several magical characteristics.
If ordinary soy sauce does not undergo sterilization and other processes, it will maintain metabolism under natural conditions and then precipitate;
It will be invaded by miscellaneous bacteria, causing soy sauce to "spoil" and deteriorate.
Before the invention of pasteurization, these two problems were actually common problems after soy sauce was stored for a long time. However, after the introduction of pasteurization, the flavor of soy sauce was actually greatly lost.
This is similar to the huge difference in flavor between fresh beer and canned beer.
However, soy sauce that was first released on the market, perhaps because of the balance of the complex bacterial colonies, miraculously does not have these problems. As it is stored for a long time, the flavor becomes better.
(End of this chapter)