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Chapter 66 I May Cook Fake Noodles Before

After 1 minute in hot water...

Yishihui quickly picked up the colander and noodles.

After that, soak in another basin of clean cold water.

Everyone in Liu Xing couldn't help being curious. It's just the next noodle. First, it needs to be boiled first, then picked up and soaked in cold water?

Usually when everyone makes noodles, don’t they boil them in hot water and serve them when they are cooked?

At most, the soup and side dishes are different.

But when cooking noodles, how can there be so many tedious steps?

"This is the cold river." Yisehui explained.

"Crossing Lenghe?" Liu Xing thought carefully, and seemed to have a little impression. Maybe he read it in a book, but he didn't remember it clearly. Maybe he read it on a whim, but he didn't read it seriously.

"First cook in boiling water...then pick up the boiled water and soak it in cold water. In the words of the Cantonese master, it is the cold river.

The noodles are half-cooked, and the cold river is picked up. The scientific reason for this is that, using the principle of heat expansion and contraction, the surface of the cold river noodles will shrink when it is cold, which is equivalent to the nutrition and moisture inside the noodles. locked.

What the ancients did was based on experience. Modern chefs want to cook better dishes. It is not enough to just memorize experience and recipes. They need to study the scientific principles behind them in depth.

So... the knowledge of mathematics, physics, chemistry and biology must also be learned well. Yisehui explained, "Recipes generally only tell you to do this, but they don't tell you the scientific principles."

But some scientists who study scientific principles don't know how to cook delicious food.

Of course, the technology of Guolenghe is very old, and the older ramen families in Japan know it, because... it was the noodle cooking skills brought by the ramen masters from Guangdong. "

"So... some people jokingly call Japanese cuisine the ninth largest cuisine after the eight major Chinese cuisines." Liu Xing couldn't help complaining.

"That's right, the foundation of Japanese cuisine is learned from Chinese cuisine.

Of course, there are also learning from Western cooking techniques, but it is not as great as the influence of Chinese cuisine on Japanese cuisine. "Yisehui smiled and said, "It is an interesting way to call Japanese cuisine the ninth largest cuisine after the eight major Chinese cuisines. "

As an Isshiki family with a long history of family studies, Isshiki naturally knows that among the various Japanese cuisines that are hailed as the quintessence of the country, few are actually invented in Japan, and more are imported.

Not just Japanese ramen, not a Japanese invention.

Even sushi, known as the quintessence of Japanese cuisine, is a cooking technique passed down from China, which was continuously improved by Japan in modern times, and gradually became a unique Japanese cuisine.

The name of sushi is pronunciation, not the scientific name of the dish. The scientific names of sushi dishes are "鮨" and "鲊".

The literal meaning in Japan is exactly the same as the literal meaning in ancient China.

It is recorded in "Erya Shiqi", "Meat is called soup, and fish is called sushi.".

As for "bream", it is a common food in ancient China, which is marinated with fish and seasonings such as salt, which will last for a long time.

Xie Xuan, a famous general in the Eastern Jin Dynasty, once made the fish he caught into fish bream and sent them far to his beloved wife. Su Dongpo, a food cook in the Song Dynasty, recorded in "Notes of Qiu Chi": "People in the south of the Yangtze River are good at cooking rice, and there are all kinds of preserved bream and broiled carp. Yes, buried in rice, as the saying goes, "Dig the cellar".

The "Xinhua Dictionary" explanation is more specific: a fish marinated with salt and red yeast rice.

To this day, in the area of ​​Xiangchuan, Guizhou in China, there is still a kind of thing called "sour bream dish", which has various styles such as bream fish, bream meat, bream pepper, bream winter melon, etc. The processing technology is to put fresh meat or Vegetables, wrapped in rice flour and salt, are put into a tank, fermented until they have a sour taste, and then cooked and eaten. This taste and craftsmanship are very close to sushi.

Japanese civilization is greatly influenced by Chinese civilization, which can be described as a consensus in the world.

Especially the Tang Dynasty culture almost laid the foundation of today's Japanese culture.

Among sushi, sashimi is the most sought after by the Japanese.

Many people think it is Japanese food when they hear sashimi.

But unfortunately, sashimi was not developed by the Japanese themselves, but passed down from the Tang and Song Dynasties in China.

In China, raw fish has been eaten since the Zhou Dynasty. During the Tang and Song Dynasties, eating raw fish was very popular. There are dozens of Tang poems about raw fish.

Now some Hakka settlements in southern Jiangxi have a tradition of eating sashimi. This tradition may be traced back to the Tang Dynasty.

People in the Tang Dynasty called sashimi fish carcass, no matter what kind of fish they like to slice into thin slices, dipped in garlic, fermented soybeans, etc. to eat raw.

In the Tang Dynasty, there were many masters who cut sashimi. Their knives were excellent, and the fish fillets they cut were as thin as gauze.

There are also books on the market that teach you how to cut fish swords, such as "The Book of Chopsticks". The sword skills listed include Xiaohuangbai, Dahuangbai, Wulihua, Liuyelian, Duoyingdie, Qianzhangxian, etc.

There are as many as 37 poems written by Lu You, a leading figure in the literary and art circles of the Song Dynasty, about raw fish, which shows his love for raw fish.

Words and phrases describing raw fish such as "popular", "golden jade", etc., are now idioms.

Of course, it cannot be said that the sushi and sashimi dishes introduced from China to Japan have always been the original versions.

In fact, a large number of modern and modern chefs in Japan have made a lot of improvements to the cooking of sushi and sashimi.

Especially in terms of appearance, modern sushi is very different from sushi a hundred years ago or older.

Sushi disappeared after the Ming and Qing Dynasties in China. On the contrary, the Japanese continued to insist, and finally turned the two simple foods of "sushi" and "bream" into famous dishes all over the world. It has to be said that the Japanese's micro-innovation played a vital role.

In a sense, Liu Xing does not think micro-innovation is shameful. In essence, micro-innovation is to further develop the existing knowledge of the predecessors.

Science is also constantly standing on the shoulders of giants, and continues to develop to the point where it is now.

Next, Yisehui scalded the bamboo noodles that had passed through the cold water in a boiling water pot again.

Afterwards, start to plate separately, pouring into multiple bowls with just a little bit in each.