As for the origin of taste, even later professional chef schools did not teach such theoretical questions.

However, Yang Huairen has studied this question privately because of curiosity, how did the taste we can perceive come from?

Each person's tongue has about 8,000 to 10,000 taste buds, and each taste bud is made up of about 100 taste perception cells.

The taste perceived by humans is actually the bioelectrical signals transmitted to the brain at different frequencies after our taste buds are exposed to different molecules that make up food, and then the brain produces different feedback, and this feedback is the taste we perceive.

Therefore, taste can be said to be inherent in food, but it is also the human brain that gives it a new definition.

Generally speaking, the most common taste is naturally sweet, sour, bitter, spicy and salty, but from the perspective of research, in fact, there are seven main tastes that humans most often perceive, namely sour, sweet, bitter, spicy, salty, fresh and astringent, and fragrant and smelly are new combinations of flavors produced by the mixing of different proportions of flavors.

Sweetness, in fact, is not the taste of a certain molecule, but a certain molecule, if there is a specific configuration, then it is sweet, bitterness and sweetness are similar, it is this molecular configuration expansion, the microscopic distance of the same molecule beyond a certain range, it changes from sweet to bitter.

As a result, the same substance, because of the difference in the distance between molecules, may have two different tastes, sweet and bitter, which also explains why sweet food, after a long time, deteriorates, and it will taste bitter.

The sour and salty tastes are much simpler, the sour taste comes from the acidic negative ions, and the salty taste comes from the metal positive ions.

Spicy and astringent taste are not actually a taste, but a nervous response to the stress of the human brain after the taste buds on the tongue and the cells of the mouth are burned by a specific substance.

The taste of umami comes from the macromolecular amino acids contained in organic substances, so the delicious taste of food is determined by these invisible and intangible different kinds of amino acid molecules.

Yang Huairen can't explain this kind of research theory of later generations to Niu Erniang, and to people in this era, it is tantamount to saying that they can't understand the book of heaven anyway.

Yang Huairen thought about it for a while, and could only explain it to her in a way that was analogous and easier to accept than Niu Erniang.

"Everyone knows that meat, fish, eggs and other things are delicious because they have a unique flavor.

The beef broth used to make beef noodles is delicious because when we put the beef bones and beef in a pot to boil, the flavor of the beef bones and beef is incorporated into the soup.

When we add salt and other seasoning spices to the beef broth, it is to let these seasonings with special flavor mix and blend with the umami flavor in beef bones and beef, which promotes the umami of beef broth, which is what our chefs usually call flavoring.

The word for flavor enhancement means extraction and refinement, using the flavor of salt and other special flavor materials to refine the umami flavor of beef broth.

If the seasoning is done well, it can maximize the umami flavor of the beef broth, so that we can feel its delicious taste more easily after eating it.

In other words, every delicious food has a specific cooking method and a specific ratio of ingredients and seasonings, which is why.

Or back to the soup of beef noodles, if you want the beef soup to be delicious and delicious, people can't help but drink it, you need to use salt and a variety of flavor ingredients to boil, the most reasonable way to match is the secret recipe of beef soup. ”

"Oh, the apprentice understands a little," Niu Erniang thought for a while, and suddenly exclaimed, "Master is worthy of being a young chef god, he knows a lot of things, and he is much more powerful than those chefs in the original Taibai Building."

They only know how to cook and cook, but they can't tell how the taste comes from, but they just learn how their master taught them and then do it. ”

"Hehe," Yang Huairen said with a smile, "A craft, the way of inheritance between master and apprentice is actually not wrong, but if the master teaches rigidly, the apprentice will also learn the same, and the learning will be rigid, and the future will be solidified in a certain experience and habits."

The disadvantage of this is that the apprentice can never surpass the master, and it is difficult to have his own innovation and creation without thinking about the nature and cause of things. ”

Niu Erniang nodded, her eyes were full of admiration for Yang Huairen, and she remembered her question just now, so she said to herself, "Then when the apprentice was in Taibai Building, he poured the new pot of soup I boiled into the original old soup, and it is said that the seasoning formula of the new soup is different from the original authentic seasoning recipe of the old soup."

But why did the old soup with the new soup suddenly become more delicious and mellow? ”

Yang Huairen smiled heartily and patiently explained to her, "Actually, you accidentally discovered an unknown secret of Suiyuan beef noodles.

It's also my negligence, it's not that I didn't completely call out all the recipes for Suiyuan beef noodles to the thirteen cooperative restaurants.

When I was about to give them the recipe, I just wrote in detail the specific method of boiling beef broth, as well as the detailed steps in the boiling process and the ratio of salt and other flavors added during the process, but I forgot to tell them how to raise a pot of old soup.

Therefore, when the beef noodles made in their shop, diners always feel that although the taste is exactly the same as Suiyuan, after eating, they always feel that Suiyuan's taste is the best.

They kept the old soup, but they just followed the method of death in the recipe, adding beef bones and beef to boil repeatedly, so that although the taste of the old soup was maintained, the taste of the old soup did not make the taste of the old soup further rich and mellow.

The correct way to do this is to re-boil the new soup and add it to the old soup, because the old soup has been boiled many times, and the umami flavor contained in the soup will only get stronger and stronger.

The addition of new materials and water dilutes the old soup, and even if the new material contains a new substance containing the fragrance that is boiled, it is different from the original taste.

However, when you add a new soup that has been boiled, it is easier for the two flavors that are already the same or similar to each other to stimulate and merge with each other, so that the flavor of the old soup becomes thicker and thicker. ”