Riding the wind of rebirth

Chapter 774 Uniquely blessed
There are many kinds of seasonings for white-cut chicken in local dishes. People in Guangdong and Hong Kong like sandy ginger and garlic, scallion sauce and other seasonings.

In order to highlight the contrast of soy sauce, Cai Nan told Lingering Garden that in addition to sand ginger and garlic, there are also commonly used ginger, garlic and onion flavors.

The recipe of this seasoning is very simple, ginger, garlic, scallion, chopped and mixed 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 condiments are more prominent.

Although Zhou Zhi wasn't in charge of voting, he couldn't miss eating. Then he discovered two characteristics of his old soy sauce that he hadn't noticed before.

It can be tasted from the taste of drunk crab and white-cut chicken. Sheng Xinglong soy sauce contains a subtle sour fermentation aroma. The first taste is a bit like rice wine and osmanthus, and the tail is a bit like dried mushrooms and dried longan.

Moreover, it has a very obvious stimulating effect on the original umami taste of the ingredients. Compared with the original dipping sauce in Lingering Garden, the taste is much richer at once.

"Not bad." Cai Nan tasted the two flavors of drunken crab and white-cut chicken respectively, and took a glass of water to rinse his mouth: "How about you, can you distinguish them? Which one is better?"

Everyone chose their favorite dipping ingredients according to their own ideas, only Ni Kuang couldn't make a decision for a long time: "Weird, weird..."

"You are also a glutton, tell me, what's so weird?" Cai Nan laughed.

"It's indeed a bit weird." Li Qiyan said: "I don't need Brother Ni, I can tell you a thing or two."

"This drunken crab, the tail of this pot has a scent similar to sweet-scented osmanthus, and the dipping sauce of white-cut chicken, this kind of inside, seems to have a mushroom-like aroma at the beginning of the mouth?"

"No, no, this is a compound flavor." Ni Kuang lit the drunk crab with chopsticks: "This one also has a taste similar to rice wine, which is mixed with the flavor of Huadiao. Brother Li, you didn't taste it."

After speaking, he pointed his chopsticks at the white-cut chicken dipping sauce in front of him: "In addition to the umami taste of mushrooms, this head also has a sweet fragrance, which is more similar, similar... By the way, longan, the taste of dried longan !"

Cai Nan picked out a choy sum and tasted it, and said with a smile: "Now we can announce the answer, you all taste this choy sum, and you will know whether you have picked the right one."

Li Qiyan and Ni Kuang each picked a choy sum to taste, Li Qiyan smiled and said: "Hey! The two ends and two ends that I just mentioned are here!"

Ni Kuang also laughed: "I'll try the white-cut chicken again... Well, that's right! This white-cut chicken actually has the first taste of sweet-scented osmanthus, but it's suppressed by the sesame oil, so I didn't taste it by accident!"

Li Qiyan also tasted the drunken crab again: "Ah, this crab actually has the sweetness of dried longan, but it was suppressed by the sugar, so I just ignored it..."

"So now the answer is out." Cai Nan smiled and said, "Let's see who is right and who is wrong?"

Most of the people were right, only Director Wang said with a blushing smile: "It seems that several of you are experts in diet, and Xiao Zhang and I have been eating in the canteen of the unit for a long time. It's embarrassing."

Zhou Zhi smiled and said: "It turns out that the soy sauce from my hometown still has such a rich taste, and there are different emphases in the two dishes. The flavor of the drunken crab tail is more prominent, while the white-cut chicken is more obvious. It has never been eaten before. Discover."

"Today is really exciting, so I made my own idea and made two extra dishes as a reward." Li Dezhao was the most eager: "This soy sauce rice should be eaten while it is hot. In order to keep it hot, I asked the back kitchen to serve it in a hot casserole." Yes, we have to divide it up before the onion loses."

As soon as the rice was brought in, there was a smell of soy sauce in the room, Cai Nan sniffled: "This smell should be paired with Moutai..."

Director Wang said with a smile: "What Mr. Cai said is really reasonable. Elbow and his hometown are on the bank of the Hongshui River, and the Moutai Distillery is just upstream. There is a local folk song about the Hongshui River, which is 'wine comes from the top, oil comes from the bottom' , right elbow?"

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, but also some chicken fat.

Stir-fry the rice until loose, then add Sheng Xinglong's five-year-old soy sauce and stir well, add chopped green onion, the making of soy sauce fried rice can be said to be outrageously simple.

However, its taste is so strong that it can even be described as rich. As the last staple food on the table, it is a must and has won great praise.

Li Dezhao asked Zhou Zhi: "I wonder if my brother can introduce the manufacturer of this kind of soy sauce?"

Zhou Zhi smiled and said, "This is made in a factory contracted by the elders in the family, but this kind of five-year-old Sheng Xinglong is really too rare."

After finishing speaking, I briefly introduced the situation of the time-honored brands in the city: "After my aunt and sister-in-law took over the sauce garden factory the year before last, the factory's production capacity was restored, and the large sauce tanks were reused, and more than 2000 mouthfuls were added. "

"From next year, a considerable number of three-year Chen Sheng Xing Long will start to be produced, and this five-year product will still not be able to form a product scale."

However, Li Dezhao keenly noticed what Zhou Zhi said when he introduced the process: "You just said that the soy sauce factory in your hometown doesn't need to inoculate the bacteria?"

This point is indeed very miraculous, so Zhou Zhi had no choice but to continue explaining it patiently to Li Dezhao.

After the general soy sauce factory makes the bean paste, it will introduce bacteria to mix the bean paste for fermentation.

The miraculous water and soil environment in Xianshi has allowed the local soy sauce gardens to start in ancient times, and the traditional handicraft of making soy sauce does not have the step of "yinqu".

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 attach to the beans and quickly form a flora, decomposing the protein in the beans into various amino acids and aromatic macromolecules Molecular group.

This is called uniqueness. Now Xiaojuaner is using modern science to analyze and cultivate the special bacteria colonies along the Hongshui River, hoping to obtain high-quality bacteria and crack the ultimate secret of Xianshi soy sauce.

However, judging from the current analysis, sister Xiaojuan'er cultivated a single variety extracted from it and used it to ferment and make soy sauce, but it could not 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 compound colonies, that is to say, not one kind of bacteria is working, but there is a kind of competition among them. The balanced relationship has jointly created the complex taste of Xianshi soy sauce.

In addition to its excellent flavor, Sakishi soy sauce has several amazing characteristics.

If ordinary soy sauce is not sterilized, it will keep metabolizing under natural conditions, and then precipitate;

It will be invaded by miscellaneous bacteria, causing the soy sauce to 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 lost.

This is similar to the huge difference in flavor between draft beer and canned beer.

However, Xianshi soy sauce, probably due to the balance of the complex colonies, miraculously does not have these problems. The longer it is stored, the better the flavor.

(End of this chapter)