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But in fact, it is a very talented ability.

Not all chefs are able to master the fermentation of different substances, brewing wine, soy sauce, vinegar and other products.

It can even be said that talent in the field of grain fermentation is more scarce than a chef's talent in cooking! After all, fermentation is more due to the bacteria and yeast in nature. On the other hand, it is natural to show the bonus of cooking skills. Liangzi's talent, in a school like Yuanyue, is actually too partial.

It focuses on the way of grain fermentation. Although it has something to do with cooking, it is an auxiliary relationship.

Good-quality soy sauce and cooking wine are helpful for cooking, but... most chefs cannot focus on making soy sauce and cooking wine.

After all, traditional soy sauce has a fermentation cycle of more than 180 days at every turn, and the feedback time is too long.

P Therefore, it takes a lot of patience and care to make and even improve the soy sauce process.

Even if it is a very cumbersome dish, the result can be fed back in one day.

The results continue to come out. As long as the chef is not stupid, his eyes, tongue, and nose are fine, and he has more opportunities to exercise, he will generally improve.

Traditional soy sauce, brewing recipes, and crafts, because the brewing cycle is too long, if you want to improve at least one generation, at most several generations, you can have obvious results.

More importantly, only a few geniuses can make significant improvements and innovations in the fermentation process.

"Let me try it!" Kobayashi Gendan volunteered.

Eh! Sister Kobayashi Gendan?" Xing Liangzi couldn't help being surprised.

Apparently, Ryoko also found out, Kobayashi Gendan, the ten heroes!

In the minds of ordinary students in Yuanyue, the Shijie is simply on the clouds! Ordinary students are mortals who look up to those spirits on the earth! Although the Shijie is not born, there are more than 5000 in Yuanyue School students and 0 top ten outstanding students averagely one top ten out of 500, so that most of the students, 10 regard these culinary geniuses!

Why does Yuanyue recruit so many students? The main reason is to discover culinary talents, and the ten outstanding talents are one of the standards for Yuanyue to measure geniuses. As for the graduates of Yuanyue, they are only qualified talents! That is the pile of dead bones among the dead bones. The base of the tower paved with dead bones allows these geniuses to stand on the throne at the top of the pyramid.

"Huh? Is there a problem?" Kobayashi Ryoko looked at Ryoko, she looked... This school girl knew her, but 1 but she had money---- There are several students in Yuanyue Academy, unless it is impressive Otherwise, it would be difficult for her to notice.

"No!" Osa Ryoko asked someone to put the samples on the table.

Afterwards, Liu Xing found a bowl and lid in the store. "Black vinegar? It's not like Japanese vinegar, but more like Chinese vinegar." Kobayashi Gendan sipped a lid of vinegar, smacked his lips, and said, "Sour... sour It’s refreshing! It’s close to high-quality Shanxi aged vinegar!” Yes, this is the brewing process of Chinese-style black vinegar, which is quite different from the mainstream rice vinegar currently popular in Japan.

"Liangzi said," referring to - some old Shanxi vinegar.

Vinegar is not simply a Chinese invention. Vinegar is found all over the world. After all, if you can make wine, you should be able to make vinegar. If there is a slight mistake in making wine, it is vinegar.

Japanese vinegar is all passed down from ancient China.

The ancient method "Qi Min Yao Shu" listed more than 20 kinds of vinegar brewing techniques, but those traditional vinegar brewing methods are too old. However, the famous vinegars from all over China have surpassed "Qi Min Yao Shu" Such ancient records.

For example, the smoking process of Shanxi mature vinegar is a new process developed in Shanxi, China after the vinegar was introduced to Japan.

During the Ming and Qing Dynasties, Shanxi Old Mature Vinegar won the title of the best vinegar in the world.

The other famous vinegars also have their own characteristics, and none of the processes are repeated.

Zhenjiang balsamic vinegar, Baoning medicinal vinegar, and Yongchun old vinegar all use different grains for brewing.

The birth of vinegar is closely related to wine making.

China is used to using grain-fermented vinegar, just like grain-fermented wine. In Europe, fruit vinegars such as apple cider vinegar and grape vinegar are mostly used. The main reason is that European countries like to use these fruits to make wine in ancient times, and wine-making has lost- - - Emma, ​​vinegar has been brewed! Japanese vinegar originated in China, and most of it is made from grains. However, Chinese vinegar, like Japanese vinegar, was fermented from unroasted grains in the past.

But after the Ming and Qing Dynasties, vinegar brewed from roasted grains has begun to replace the previous craft and become the mainstream of the market.

Shanxi old mature vinegar is to bake the grains, and then ferment it! With this process, the vinegar produced can not only be preserved for a longer time, but also more sour! I am used to the vinegar represented by Shanxi old mature vinegar, and other Those vinegars... are so f*ckingly not sour enough, not strong enough! And the modern Chinese vinegar, which has become black vinegar, is essentially a matter of being more sour and more vigorous.

The biggest problem with Japanese rice vinegar is that it is not sour enough and not strong enough! However, most Japanese craftsmen are more able to stick to the tradition. If the tradition is recognized by the market and the traditional craftsmen are not extinct, they may always stick to it.

There have been innovations at the source of traditional and ancient methods, and Japan may not follow suit.

This kind of persistence is sometimes correct and sometimes wrong! In terms of soy sauce, Japan insists on the right, the ancient method should be adhered to, and the ancient method should be adhered to.

In terms of vinegar, Japan insists on being wrong.

China itself does not fully respect the ancient crafts summed up by the ancestors, because the later improved crafts are far superior to the older crafts. For example, the brewing method of Shanxi mature vinegar is not "Qi Min Yao Shu" Such ancient books have records.

In ancient times, knowledge dissemination was relatively difficult. It was impossible for Liangzi’s family to learn the brewing process of Shanxi old mature vinegar, because there was no patent before, but it was passed down from generation to generation in the family. It was more confidential than a patent. Even more powerful.

The patent is only ten years or less than twenty years old, and the protection period has expired. Yes, those ancient secret methods, sometimes, will keep a unique craft secret for decades or even hundreds of years before being gradually spread out .Now if you want to know the processing method of Shanxi mature vinegar, you can directly search papers and monographs. Not only the ancient original secret recipes, but also some modern scientists study why Shanxi mature vinegar is so powerful from the perspectives of chemistry and microbiology.

After the scientists have done some research and learned the scientific principles, they still continue to do it according to the methods handed down from ancient times.

Just like, game players are used to reading strategies. After reading the strategies, they find that there is not much difference between playing blindly with themselves.

Afterwards, Kobayashi gentian was replaced with soy sauce to taste.

"...This soy sauce is also good!" Kobayashi Gendan said with a thumbs up, "The concentration of amino acid ammonia is high, it really is a good soy sauce! It's good even for drinking."

The quality of brewed soy sauce is generally determined by the concentration of amino acid ammonia.

Soy sauce brewed by fermentation, the better the brewing, the higher the amino acid ammonia concentration, natural and delicious, no additives required! For some soy sauces that have been brewed for a short time, the amino acid ammonia concentration is not up to the standard, so sodium glutamate and others are added. additives.

The thing with a lot of additives is not so much soy sauce, but a bottle of seasoning packets mixed with various additives. Ryoko said proudly: "My soy sauce has been improved from generation to generation.

Not only is it as simple as sticking to the ancient method of brewing, but it is also constantly experimenting and adjusting the other party and the process! For example, the strain used to ferment and compose music is the Liuji bacteria exclusively bred. "Soy sauce...seems to be very difficult to make!" Kobayashi Rindou said, “I tried to make soy sauce before, but it really failed.

The main difficulty lies in fermentation, fermentation, it is too difficult... "It does require a certain amount of experience. In grain fermentation, soy sauce is actually more difficult than wine and vinegar." Liangzi said, "If you didn't learn how to brew soy sauce from an early age If so, it is not recommended to brew it yourself, because -- ..It takes too long to brew good soy sauce.

Unless you are very free, it takes a few years and continuous research to gradually master the experience.

Wine and vinegar do not have a unified source. All over the world have their own history of wine making and vinegar making. The raw materials used for making wine and vinegar are different. Even primates such as monkeys and orangutans may also Accidentally learned how to brew monkey wine.

It is also to pile up grains, fruits and the like to rot and ferment naturally.