Shokuki: My daughter is Erina

Alice observed the dish made by Zuo Shi,

From the outside, this wine stewed cauliflower looks very plain.

The whole cauliflower is cut into evenly sized pieces, and because it has been steamed, the cauliflower has a whitish color.

And because the water contained in the cauliflower is lost during the steaming process, the volume of the cauliflower seems to be reduced a lot at the moment.

At this time, there is a thick layer of white soup in the bowl as white as jade, and these white soups exude a very good fragrance.

These aromas are the result of the water steamed from the cauliflower and the fusion of rice wine.

Gently smelling the constant heat of the food, Alice felt her spirits refreshed.

The sweet and sour aroma of rice wine blends with the freshness and nature of cauliflower, and this taste is really pure.

........

Although the appearance is a little plain, the aroma of the food is really good, and you still have to eat it to confirm how it tastes!

Thinking of this, Alice did not delay any longer, she picked up a pair of chopsticks, picked up a piece of cauliflower on the plate, and put it in her mouth.

Closing her beautiful eyes slightly, Alice's small and neat teeth gently bit the ingredients in her mouth,

Because it has been steamed, the taste of cauliflower at this time is very childish.... At this moment, the tip of Alice's tongue quickly analyzed the deliciousness in her mouth,

The rich and mellow rice wine juice almost melts your tongue!

............

Delicious! Undoubtedly delicious!

The moment Alice finished tasting Zuoshi's food, she immediately made a judgment in her heart.

It has to be said that the rice wine is infused with cauliflower, and the fresh sweetness is simply the engine of taste, and the slight sourness of aging and the sweetness of glucose continue to stimulate the appetite of the taster in the mouth.

In addition, the steamed cauliflower loses a lot of water, so the aroma and taste of the rice wine completely penetrate into the flesh of the cauliflower!

Every time I take a bite, there is a fragrance flowing between my lips and teeth...

And just as Alice was savoring the delicious taste in her mouth, Zuo Shi, who was standing on the side, couldn't wait to ask:

"How!?"

"Alice-san, my cooking.... Can you explain it with molecular gastronomy?"

..........

Zuo Shi doesn't care about the taste of her own food, because she has already tasted the taste of this food, and now she just wants to see if Alice, who is good at molecular gastronomy, can express the taste of her own food with scientific explanations, and if she can draw some useful information from her scientific view of cuisine, Zuo Shi feels that she should be able to find a better way to use wine to blend cuisine.

Seeing Zuo Shi's expectant look, Alice put down the chopsticks in her hand and smiled faintly:

"Since it's a taste, it can naturally be explained by science!"

"The taste and aroma of this dish made by Zuo Shi are very good, especially the aroma of rice wine, which cleverly blends with the freshness and nature of cauliflower.... Every bite I tasted, there was a feeling of comfort that made me feel refreshed!"

"This sensation that stimulates the nerves in the brains of diners is probably created by the ethanol contained in rice wine. "

"The nutrient content of rice wine is similar to that of rice wine, so it contains very low ethanol content...

But here, there is a small detail that needs to be cared about, and that is that although rice wine is low in ethanol, its alcohol content is also very low....

Therefore, when the effect of alcohol is not obvious, the effect of ethanol on stimulating the sensory nerves is much improved, and it is precisely because of this that this dish will bring diners some unique fresh excitement at the moment of mouth.

"

"And the most charming thing about this dish is the sweet and sour taste mixed with the fragrance of cauliflower, which is very effective in whetting the appetite of diners!"

"I felt that this rice wine made by you was fermented in an oxygen-free environment..... But then, you deliberately let the rice wine absorb some oxygen..... The reason for this is that during the fermentation process, the alcohol that has been synthesized is oxidized and converted into acetic acid..."

"In this way, the glucose synthesized by fermentation in an oxygen-free environment is combined with acetic acid, and the excellent taste of the whole dish is immediately highlighted!"

"Moreover, the rich lysine contained in rice wine provides a very favorable flavor support for cauliflower, and although the whole dish seems light, it is not inferior to any dish in terms of rich umami!"

"I have to say that Miss Zuo Shi is really a master winemaking expert... Even rice wine, which is very simple to make, is delicate in your hands, a bit too much!"

"And..... And there are two most important things that I care about very much!"

"That is, rice wine seasoning can perfectly dissolve trimethylamine, aminoaldehyde and other substances in other foods, and these substances can escape with a variety of volatile components in rice wine after heating, so it can remove the peculiar smell in food. "

"The two rice wines can also react with the esterification of fats in food to form aromatic substances that enhance the flavor of dishes. "

...........

Alice's review can be said to be very professional.

Her amazing knowledge won the approval of almost everyone present.

Even Nagi Shinnagi opened his mouth and exclaimed:

"Being able to distinguish the deliciousness of a dish in such detail is probably something that only profound molecular gastronomy can do!"

"Alice, you are an expert in molecular gastronomy.... It's amazing how delicately you can comment on the dishes of your opponents!"

"Zuo Shi, the greatest charm of your cuisine is basically as Alice described.... It makes people can't help but sink into it!"

"This is rice wine that you brew with your own hands, and it plays a unique role in cooking!"

"Why do so many Westerners like to eat Celestial Empire food all along?"

"That's because the people of the Celestial Empire will always make clever use of the unique effects of various foods..... In addition, in the business of developing the taste of cuisine, the chefs of the Celestial Empire also have a patience far beyond that of Western chefs....."