"Before I say that, I'll tell you a little anecdote. ”

"Everyone knows that Westerners eat mainly meat and like to eat steak, speaking of which there was no tender meat powder before, this veal is okay, and the meat of this old cow is definitely not delicious when fried, right. ”

For this, Yi, who has cooked by himself, still has the right to speak. "Yes, that's for sure, don't talk about frying, even if it's cooked, if it's not cooked enough, you can't bite it and stuff your teeth. ”

"But this ranch can't help but cull old cows, guess what they do?"

"Can't think of it. ”

"They hung up the beef and waited until it stinked before eating. ”

"Ah, it's disgusting to think about. ”

"Hehe, it's actually nothing, the beef fiber is rough and it's hard to cook. So this has to rely on other methods, such as putting some water starch to grab the fried beef at home, or putting some baking soda, and even putting some red wine in the fried steak, and the tender meat powder used in the hotel is all to make the meat tender, and the purpose of them for a period of time is also this. ”

"Animals contain a lot of protease, but the protease content in beef is not high, so I had to do this that year, and bacteria also have proteases in their bodies, so decompose it, and when it is fried again, the meat will be much more tender. ”

"But this method is really unacceptable. Hu Yifei laughed, but then asked: "Fatty, what is this tender meat powder, is it an additive?"

The fat man laughed: "Of course it's an additive, can it be something else?" ”

"Doesn't it mean that additives are harmful, how can this be used publicly?"

"Strictly speaking, the seasonings we use are also additives, this tender meat powder is added from the papaya enzyme, this thing can hydrolyze protein, what the enzyme is, you always know, this thing will be denatured when heated, what is there to be afraid of. ”

Hu Yifei nodded, "That's it, then I'll buy some next time, my mother always thinks that making beef is too expensive, isn't it a lot easier to add a little more." ”

"You can't buy this thing indiscriminately, you have to buy it, I'll recommend a few brands to you when I go back, there are family packs, you go to buy them, these things on the market, some add nitrite to them, it's not good to eat too much." The fat man said, and then continued: "Fish is no exception, after dying for a long time, the fish meat will begin to autolyze under the action of its own various proteases, so that those dissolvable, umami amino acids will be broken down, so that the nutrition is better and better absorbed." There will be a small amount of lactic acid and phosphoric acid in the freshly killed fish, which will not taste good, and the meat will be hard, so it is not good to eat it after a while. ”

Yan Peimin sighed and said, "No wonder this fish has to be marinated with seasonings before cooking." ”

The fat man said with a smile. "It's a shame that you're still a medical student, and you've learned biochemistry and organic chemistry in vain, so it's no wonder you have to switch to pharmacy, but you have to learn these things well in this pharmacy major. ”

Yan Peimin glanced at Yu Hangsheng. "It's not so harmful, it seems that my organic or biochemical score was higher than yours at the beginning, you are fifty steps and a hundred steps. ”

"What's the use of having a high score, but it just proves that you can endorse it. At best, you're an exam-oriented education, and you don't know how to apply what you've learned. Don't look at me like that, if I want to test you now, you won't, and even your physiology may be returned to the school and the teacher. ”

"Cut, as if you're not. ”

"Of course, don't you know what the protein solubility has to do with it? One is pH, and the other is metal ions, so if you kill the fish, put cooking wine and salt on the fish, this doesn't increase the salt outside the cell membrane, in this way, a large amount of water in the cell will precipitate, resulting in a decrease in the total amount of fluid in the cell, which is why people who eat salty things are easy to be thirsty. If you add salt to it, it will destroy the colloidal structure, but it will make the colloid become a precipitate. ”

"Why can't someone cook fish soup to make milky white soup? This has to analyze what these milky white things are, on the one hand, it is the suspension formed by fat particles and water, and on the other hand, there are some small molecules of water-soluble proteins and microorganisms formed by heat denaturation and the particles formed by the heat denaturation of amino acids are suspended in the water to form this white soup. ”

"These people don't think about the root cause of the soup turning white, and then add milk to the soup to deceive themselves, but the way to make the fish soup thick and white is very simple. ”

"Let the fish sit for two hours before cooking, then put more oil in the pot to fry the fish, wait for the fish to finish, just add the soup and cook it. Speaking of which, I have to ask who knows whether to add cold or hot water to cook fish soup?"

"According to what you said, naturally add cold water, and if you use hot water, the protein will be denatured. Xu Yi replied.

"Look, the third child understands, hehe, if you heat the water directly, the protein denaturation will not be hydrolyzed, the purpose of this fried fish is only two things, one is to denature the meat on the surface of the fish, so that it will be stronger, and the other is to make the fish meat contain more fat. The fish inside is not immediately denatured. ”

"Adding cold water will give the decomposed proteins and amino acids a chance to dissolve into the soup, and if you add a pot of hot water, the fish will be denatured immediately, and the umami will be completely lost. Therefore, if you want to cook fish soup quickly, you should add warm water, but it should not be too hot, and you should not add boiling water in any case, and you must add enough water at a time, otherwise add cold water, and these precipitated proteins will become flocculent and precipitate, and the soup will also be tasteless. ”

"In the end, you have to wait for the seasoning to be added before the pot, what is the meat of this fish soup to eat? Although most of the egg whites are in it, but after all, the taste is bland, not delicious, you really want to add this fish to the full taste, then I'm afraid this soup can marinate salted duck eggs!"

"Isn't it more wasteful to throw it away?"

"I didn't say I wanted to throw it away, this can be fished out, add some seasoning and steam, although it is not so fresh, but now there are a lot of seasonings, you can use steamed fish soy sauce or fish sauce to enhance the taste, which can not only ensure that the soup is delicious, but also not wasted, how good." ”

"What we are making today is braised fish, we want to marinate, just wait for ten minutes before the pot and then put the seasoning to marinate. ”

"The so-called world is the same, all kinds of meat are actually like this, plus there are thousands of tofu and thousands of fish, so why the fish is always on the banquet is probably our ancestors accidentally discovered that the live fish that has been put for a long time tastes more delicious, so they have developed such a habit. ”

Salt is added at the end of the soup, but why should the stew be halfway through the stew and then add salt to taste the best?

"Wouldn't it be better to put this in early, and the taste will penetrate better?"

Oh, in fact, in order to let the protein have a certain precipitation, dissolve in the soup, and then heat denature, and then add salt will not have much effect, if it is added early, the soup will have no taste, add it late, there is no taste in this dish, the so-called master is high in being able to balance the taste of the soup and the dish.

"In fact, a lot of biochemistry and organic chemistry we learn are related to eating. ”

"No, you're exaggerating. Liu Liping pretended to exaggerate.

"Does Xiao Liu know how to cook?"

Liu Liping shook her head embarrassedly, how many of them can cook well?

"Then do you know the difference between chicken essence and monosodium glutamate?"

"Essence of chicken tastes better, and it is the essence of chicken, so it must be more nutritious. ”

"Look, I guess you almost have to say that, in fact, even according to the new new standards of chicken essence in the chicken bouillon industry, chicken bouillon with less than 3% chicken content is a substandard product. In other words, this chicken essence only contains three percent of chicken ingredients at most, where does the nutrition come from?"

"Ah, how can this be?"

Yu Hangsheng took the chicken essence bag beside him, pointed to the ingredient list on it and said: "MSG has been used for many years, and the main ingredient in it is monosodium glutamate, which everyone knows." Look at the ingredient list on this chicken essence: monosodium glutamate, disodium nucleotide, food flavor, vitamin B2, edible salt, rice flour, white sugar, chicken, eggs, curry powder, green onion, garlic, white dextrin. ”

"Most other things are familiar to everyone, and the only thing that feels unfamiliar may be the death of this flavored nucleotide disodium disodium color, do you know what it is?"

Looking at everyone shaking their heads, "Actually, pinch the head and remove the tail, and the remaining nucleotides, this guy has an impression, right?"

Xu Yi remembered it and said, "It seems to be biochemical, it's a component of nucleic acids, right?"

"Yes, the disodium inosinate and disodium guanylate are mixed in a ratio of 1:1 to become this disodium nucleotide, which is added to food to increase freshness. Of course, although the taste of this thing alone is very delicious, in fact, its content in chicken essence is not high, this thing has a characteristic is that it can greatly improve the taste effect of MSG, generally adding 2% to 5% can make the umami feeling of MSG reach a very high level.

"Let's talk about inosinate and guanylate, everyone has a bit of an impression, inosine is the precursor of adenine, and guanylate is a component of transport ribonucleic acid. So in fact, the main role of chicken essence is to improve the taste effect, just like the soup treasure or something, it only makes the taste of the dish more delicious and delicious, not nutritious at all. ”

"The advertisement looks like it's really made of chicken, and I thought it was really chicken!"

"The instant noodles are all printed with beef and seafood, and you believe this advertisement...... This pack of chicken essence is only 350 grams, and the chicken content in it is only about 10 grams, which is far less than the chicken you can eat with a chicken wing, so don't use it as any nutrition, this thing is impossible to make the cooked dishes more nutritious under the premise of use. Essence of chicken is the same as soy sauce, which can only solve the problem of taste, not nutrition. ”

Hu Yifei exclaimed: "Look, what is a foodie, you can apply what you have learned, this is a professional foodie!"

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