super food empire

Chapter 1202: The Mystery of Capsicum
Why did Long Meier give General Ma a small glass of milk before tasting it?Not only General Ma was puzzled, but also the onlookers who were eating melons and feasting.

"Because milk can relieve spicy food!" Long Meier and Qin Yu said in unison.

Hearing this, everyone suddenly realized that after eating spicy food, drinking a sip of milk does have a good relief effect. This is the experience accumulated in daily life, but the reason why is little known.

"Why can milk relieve spicy food?" General Ma asked. He is not a big eater and does not study food, so he has no experience of drinking milk after eating spicy food. He has a lot of experience of drinking water after eating spicy food. Neither water nor mouthwash works very well.

Long Meier said: "The reason why chili peppers are spicy is because they contain capsaicin. Capsaicin is not soluble in water, but can combine with fatty oils and alcohol. Therefore, whether you drink water or rinse your mouth after eating spicy food, the effect is not good. .And milk is a lipid drink, which can combine capsaicin well and relieve the burning sensation caused by capsaicin.”

ha?What is capsaicin?What is insoluble in water?After listening to Long Meier's explanation, the audience watched Dashi collectively, even Chi Shaofeng was no exception.

Qin Yu was also a little confused. Capsaicin was obviously part of the chemical knowledge of modern food. He didn't remember telling Long Meier about it. How did Long Meier know?

Regardless of how Long Meier knew, this Biche who originally belonged to Qin Yu was completely pretended by Long Meier.

"Don't understand? Then Miss Ben will teach you about science." Long Mei'er cleared her throat and said seriously, "Among all foods that relieve spicy food, milk has the best effect. Why is that? Because milk contains fat Both casein and casein can be well combined with capsaicin, especially Luo protein, the ability to combine capsaicin is super fast and super fast, so when you can’t stand the spicy, drink a sip of milk, which can quickly reduce the spicy taste and relieve the burning. Burning sensation. In addition, the effect of wine is also good. I have just counted that alcohol can also combine with capsaicin, so drinking light wine after eating spicy food can also dilute the spicy taste. Finally, there is honey water and Vinegar, the effect is slightly worse..."

Come on, let's go, Long Mei'er talked and talked a lot, she is really a bit of a teacher, if you put on professional clothes, glasses and a pointer, it will be more image.

Everyone listened quietly, and continued to compare in silence, did not understand the principle at all!
"Don't understand yet? That's fine, just know the result." Long Mei'er looked around the crowd, looking like a rotten piece of wood that couldn't be carved. Why are you talking so much?

General Ma didn't care. Although the spiciness left in his mouth was within the tolerance range, in order not to affect the taste and texture of the pork chops, it is better to slow down the spiciness.

Without further ado, I picked up the cup and gulped down the milk in one gulp. After drinking it, I blinked my eyes a few times. Not to mention, the spiciness was really reduced a lot immediately, compared to drinking water and gargling. One hundred times stronger, learned and learned.

After the spiciness and burning sensation are reduced, even the sense of smell becomes more acute, and the sweet and sour meaty aroma of sweet pepper pork chops becomes more attractive, especially the aroma of thyme and basil is the finishing touch, making the whole The fragrance has life and becomes fresh.

"That's great, I'm sorry, General Ma, haha." General Ma laughed happily, and couldn't wait to start cutting pork chops. Although his knife skills are not very good, it doesn't matter. Why don't you cut it? Xiangyi tasted it with the skin on.

The whole pork chop has ribs on the left and skin on the right, which includes all the texture changes except pork, so the taste of different parts is slightly different.

Let’s take the piece that was cut out now as an example. It’s [-]% skinny and [-]% skinny, with a thin layer of fat sandwiched in the middle. Because it’s fried just right and moistened with butter, both the skin and the fat have become thinner. It is burnt yellow and shiny, especially the thin fat is decomposed and compressed by heat, it doesn't look greasy at all, and the aroma is accompanied by the fresh fragrance of thyme basil and the sweet and sour aroma of sweet pepper, which is absolutely not greasy/attractive Incomparable.

Most of the people who join the army come from ordinary families, living in average conditions, eating a lot of coarse grains and less meat, and even eggs are not available every day. For them, fatty meat is a luxury and delicious food, not to mention it is fully fried and never greasy. Fat.

General Ma was born in a slightly cold family, and all his achievements are earned through hard work. He usually likes to eat meat even if he is fat or thin. Chewing especially chewing, immediately feel fragrant overflowing mouth.

The pork skin is crispy yet chewy, and the thin layer of fat in the middle is actually no longer fat. It melts, concentrates and then solidifies. The taste is indescribable. It is definitely a great enjoyment for gluttonous meat eaters.The lean meat is charred on the outside and juicy on the inside, and the rich gravy will burst out as you chew.

The last three layers of different meat aromas are lingered and penetrated by layers of sweet and sour fragrances, just like making rice dumplings, completely wrapping the wonderful insides, forming an impeccable whole.

"Creak creak... Huha!" With an exclamation full of enjoyment, General Ma swallowed the delicacy in his mouth, his eyes lit up and his cheeks were flushed, and he praised loudly, "It's delicious, it's so delicious, although I don't know how to cook it Appropriate, but the heat is absolutely impeccable!"

After finishing speaking, General Ma cut off the second piece again, this time without fat, it was the thin part in the middle, put it into his mouth and bit it down, the gravy never reached the creak between the closed teeth When it comes out, it can be seen how perfectly the moisture is locked in the lean meat of the pork chops.

"It's so tender, it's so tender, how could it be so tender? I've never eaten such tender pork, it's even tenderer than sliced ​​pork that has been oiled!" General Ma expressed disbelief, and the oiled pork was sliced ​​thinly, so tender I understand, it's really incredible that such a thick pork chop can still be so tender.

Long Meier said: "There are three key points. The first is the empty hand sanshou. The empty hand sanshou can suspend the pork chops, and there is a small gap between the heating surface and the bottom of the pot. This way, while ensuring the frying of the meat, it can avoid the risk of the pork chops being fried." It is in contact with the bottom of the pot that is too hot to avoid water loss and lock the water to the greatest extent."

Stretch out the second finger and continue: "The second point is very simple, that is, the heat. All the big food knows that the heat of frying meat depends on the feeling. If the heat is too high, the meat will become old and the moisture will be seriously lost. It is sufficient, but it will be raw and inedible. Only when the fire is just right, can the meat taste and moisture be at its best."

(PS: Are you drinking water when you are crying and breathing while eating spicy food?)
(End of this chapter)