Su Huai was able to say such things, proving that he was not a complete layman.

Several food factory experts next to him also muttered: "It's really a bit of a doorway." ”

"But it's not easy to control the color. ”

"I think we need to do a little more experimentation. ”

At this moment, Su Huai saw the opportunity and said loudly: "Jiangzi, lower the duck neck~!"

Du Jiang picked up a bucket of duck necks and carefully poured it into the cooking vat.

Su Huai hurriedly commanded: "The fire is bigger! At this time, if the fire is small, the duck's neck will stick together with the spices and will not be able to taste good." ”

Director Jiang hurriedly turned up the fire, Su Huai raised his hand to signal that it was bigger, so he had to grit his teeth and continue to turn the fire shaft.

After Su Huai let the duck neck boil evenly, Su Huai suggested that the fire was smaller, and then evenly increased the heat after a period of time, this method is called "rolling bottom", using the change of fire power to make the seasoning in the cooking tank not only solidify on the duck neck in a small range to taste, but also not make the duck neck sticky bottom.

But this back and forth, for a whole hour, the confident Director Jiang was almost exhausted, and an expert next to him hurriedly said: "Director Jiang, I'll do it for you." ”

"Okay, Lao Zhou, you come and pick it up. Director Jiang wiped a handful of sweat, he didn't expect to be so tired of making this braised vegetables.

Lao Zhou is obviously the most skilled fire controller here, and as soon as he came up, he completely kept up with Su Huai's rhythm, which made Su Huai feel that he had taken advantage of it.

After another hour, the smell of spices evaporated, more and more diffuse, and the fragrance spread to the nearby factory, and more and more workers came over.

"What is this doing?"

"I heard that I was making a new dish. ”

"New research, capable people, how can it be so fragrant?"

"yes, it smells much better than the spices in our factory, and it's not greasy at all. ”

"What's in it?"

"Can people tell you? I just heard that more than a dozen Korean medicines have been added. ”

"Oriental Medicine...... Oh my God, don't you want to eat the dead!?"

"I don't know, it smells pretty fragrant anyway, so I'll have to taste it later. ”

"yes, you don't have to hang up with a bite. ”

Just when everyone was talking, I heard Su Huai, who had been staring closely at the movement in the cooking tank, suddenly raised his hand and shouted: "Jiangzi, add sugar~~!"

As soon as he said this, Director Jiang and many food experts were stunned, and Lao Zhou exclaimed: "Housheng, what are you doing? This pot is full of spicy ingredients, how can you add sugar!?"

Su Huai smiled at Lao Zhou and said: "There are two purposes, one is to set off the spicy taste with sweetness, and the second and most important thing is to color." ”

Although the brine is very dark in color, it doesn't attach much to the duck neck, which doesn't look very flavorful now.

"This is the first time I've heard of it. Lao Zhou was surprised: "Soy sauce is generally used for coloring, how to color white sugar?" "Can white things be colored? If you want to use brown sugar, you need to use brown sugar......

"Has Master Zhou heard of Maillard's reaction?" Su Huai asked rhetorically, in this time and space, whether it is Yuben, North Korea or New Europe, almost no one uses sugar to make hot dishes, so many food practitioners don't even understand this foundation.

Maillard reacted...... Haven't heard of it. Lao Zhou was confused, but the director of the Jiang factory behind him exclaimed:

"Are you going to color the non-enzyme browning image?"

The so-called Maillard reaction is a non-enzymatic browning, which is a reaction between sugars and amino acids, and finally produces a brown or even black macromolecular substance melanoidin or melanoidin.

It is generally only used in Western-style pastries, and I have never heard of anyone using it in hot dishes.

Su Huai said: "Yes, the ultimate purpose of boiling sugar in brine is only to caramelize and have a merad reaction with the amino acids and proteins in the brine, so as to ensure the color of the duck neck."

It should be noted that the best sugars for the Merad reaction are not sucrose, but glucose and xylose, which are replaced by these two when they are officially produced. ”

"Glucose ......" Director Jiang was already a little frightened by Su Huai, if you want to say that what Su Huai said is not right, he really has some scientific reason, if you want to say that he is right, this kind of Maillard reaction, I have never heard of anyone using it in hot dishes.

Could it be that this young man knows more than so many experts in their factory?

"The cost of using glucose is too high, isn't it? It's just coloring, why not soy sauce?" said one expert.

This is a problem in everyone's minds, and Su Huai is really a bit suspicious of doing this.

"You'll see the effect later. Su Huai smiled, no longer explaining these problems, this coloring step is extremely critical, he can't be distracted to explain, and when the fire is finished, Jiangchang Elder Zhou and others will naturally be able to discover the mystery.

When the sugar was added, Su Huai asked Lao Zhou to reduce the fire, took a long spoon and stirred it slowly for about twenty minutes, and when he finally saw that the color was about the same, he scooped a bowl of brine and handed it to everyone.

"Taste it, it's different from before. ”

Because of their personal participation, Director Jiang and Lao Zhou were extremely curious, and tasted a little with a small spoon, but more people frowned and did not dare to taste this brine like poison.

After tasting it, Director Jiang and Lao Zhou invariably showed a look of surprise, glanced at each other, and then exclaimed one by one:

"Why is there a smell that didn't have a wine just now?" "And a peculiar sauce smell!?"

Su Huai explained with a smile: "This is the most important benefit of coloring with the Maillard reaction, after the sugar and brine spices are neutralized and caramelized, a peculiar fermentation will be produced, forming a special wine aroma and sauce aroma, this taste is very subtle, different from the taste of all wines and sauces on the market." ”

Everyone else was originally a little scared, but when they saw Lao Zhou and Director Jiang say this, they were all curious, and they took a small bite, and after this taste, they all showed the same expressions as the previous Director Jiang.

This taste...... It's really subtle, and since it's complex and balanced, it makes people feel like they have an endless aftertaste.

The most important thing is that the pot of brine in front of them tastes different from all the food in the world, and it is a completely new taste.

After everyone in the food factory reacted, they all looked at Su Huai in shock.

Oh, my God...... Su Huai, a poet, actually did something that all food experts in the world did not do.

That's how he blended so many spices together, and with so many options for blending, he found a way to balance all those flavors.

Letting so many spices together not only maintain their original taste, but also have no sense of conflict, and combine them into a subtle taste.

Obviously, this brine is numb and spicy, and it is not delicious, but even so, Su Huai has indeed achieved the miracle that those of them who have been engaged in the food industry for decades can hope for - the miracle of seasoning.

Now it's just a matter of adjusting the weight of the flavor.

Ren Na was curious, and secretly tasted the duck neck, but frowned slightly and said: "Oh yo, it's so hot, Su nerd, this is too spicy, people who don't eat spicy can't eat it at all, next time you put the proportion of this seasoning less." ”

Su Huai frowned and said, "What are you anxious about?" (To be continued.) )

...