Nagi looked at the ingredients on the counter and took a palm-sized Thai green mango, as well as a thumb-sized watermelon, white kidney beans, and pumpkin.

"Brother, is that a watermelon?" Kana Suzushiro also took 2 from the bowl and held them in her hand, 3cm long, only the size of a thumb, with a green and white cyan skin, and this size feels like you can eat five or six in one bite, which is really cute and tight.

Gu Bai nodded, vaguely remembering that this mini watermelon was not essentially a watermelon "The popular name is thumb watermelon, but to be precise, it is a cucurbitaceous plant"

"And some varieties of melon pulp are not red," Gu Bai said, taking a thumb watermelon from Suzudai Kana's hand, and breaking it hard, sure enough, the blue-green melon pulp was revealed, and it looked like a cucumber from the broken surface.

"Wow, what about the taste, is it still watermelon" Kana Suzushiro had a small star flashing in her eyes, looking at this bean-sized watermelon, her eyes narrowed into a slit, and she smiled cutely.

Gu Bai washed it in clean water and handed it to Suzudai Kana, "Just taste it, you can eat it directly with the skin, the skin is very thin"

Kana Suzushiro nodded, threw the thumb watermelon into her mouth, and took a bite, and the crisp taste came from between her teeth "It's not very sweet, but it's a lot of water, um... It's like a cucumber with a lot of moisture."

Kana Suzushiro wrinkled her nose, "I thought it was so sweet as watermelon."

Gu Bai looked funny, and rubbed Suzudai Kana's head, "I think Mr. Nagi will have a special idea, maybe it's just a watermelon flavor."

Nagi cut thistle waved his hand and motioned for Gu Bai and Suzudai Kana to go to the molecular instrument area, "The scientific name of thumb watermelon 'Melothria scabra naudin' translates to coarse hairy horse, which is a plant of the genus Cucurbitaceae. ”

As soon as the nagini cut thistle said, Gu Bai had some impressions, this plant is like a vine, the melon vine is thin, the leaf color is emerald green, the melon leaves are small and pointed, and the shallow lobes are probably the appearance of ivy leaves, but it will be relatively tall, between 2 meters and 2.5 meters.

As for the flowering, it is really the yellow color on the top of the cucumber, the fruit has just been seen, the appearance is small, the size is similar to pigeon eggs and cherry tomatoes, and the color and skin are watermelon-like.

"This plant grows quickly and has a very strong mulching ability, and it is also cultivated for urban greening in some parts of Mexico and Central America," said Nagi Thistle, throwing the thumb watermelon in his hand into a machine.

Naginagi thistle turned on the power and started the machine, and the machine began to rotate and vibrate at a high speed, "This is the extraction process, there are many kinds of molecular cooking techniques, the first is of course the most basic molecular substance extraction, this is a substance separation extractor"

Gu Bai looked at it carefully, the core structure of this instrument was like a test tube with a raised threaded pile, and there seemed to be some special blades in the middle, rotating at high speed, and the chopped material was attracted to different nozzles and shunted into different test tubes.

Nagi cut thistle to take out a 20ml test tube, the green crystal liquid in the test tube through the light, looks very good-looking" through physical and chemical separation and purification, as well as magnetic material extraction and other methods, can separate the impurities in the mixture, and absorb different liquids"

Then the nagini thistle peeled the green mango again, cut it into small pieces, and also took out the liquid from a test tube.

Nagi cut thistle put the liquid of the two test tubes into another machine with a square shape, added a certain amount of chemical reagent, and started the machine and said, "Then there is spheroidization, which is the use of chemical reactions between liquids to make semi-solid spheres and films, which are commonly known as "capsules"

Spheroidization technology, Gu Bai is still more familiar, because all kinds of flavors of caviar are basically derived from spheroidization, when eating, gently bite down the thin film outside the "caviar" with your teeth, the liquid inside will break through the shackles, burst in the mouth, and the refreshing sweet fruit pulp slides into the throat.

As the liquid of the thumb watermelon is added to the machine, it can be seen in the transparent bottle with a round bottom containing the chemical reagent below, and the blue-green liquid drops into the reagent drop by drop, like a raindrop in a gravityless environment, and the attraction between the molecules condenses into a small ball.

The glittering orbs slid down like feathers to the bottom of the flask.

It was very slow, but the machine's efficient and streamlined processing process soon filled the two round-bottomed transparent bottles with spherical cucumbers and green mangs.

Nagi thistle nodded, "I need to let it sit for a while." ”

Naginagi thistle turns to wash the white kidney beans and process the pumpkin.

Gu Bai and Suzudai Kana leaned in front of the instrument and watched with wide eyes, it was really an interesting process, the essence of doing molecular cooking was experimenting, the raw materials were no longer food, they were a bunch of chemicals.

Experimental artificial combinations of chemicals (glucose, vitamins, etc.) in food, or add some food additives to create new foods.

Or change the state of food, solid food becomes liquid, liquid food becomes gaseous.

Or take a food and recombine it to change its shape to make it look like something else.

To put it simply, it is to break up the taste, texture, texture, and appearance of ingredients, and then use physical or chemical changes to assemble new food.

These chemicals are blended, processed, and polished, and you might end up with peach-flavored caviar, wine-flavored pearls, soft stones, and ......

"Brother, these reagents make Kana a little strange, it doesn't feel like the temperature of a meal, but it's very novel, it looks like the visual effect is very special, I haven't seen it before" Kana Suzudai's eyes widened, and her little face was almost attached to the glass bottle.

Gu Bai also observed carefully, although there were some molecular dishes in the original world, but the instruments and techniques were very stretched compared to today.

Gu Bai understood what Suzudai Kana meant, just like a person who is used to paying with paper money, and now he has to get used to paying with QR code scanning.

Gu Bai said slowly, "Jianai These things need a process, for molecular cuisine, if you want to eat better, you must first discard the fear of words like "food additives" and "chemicals", in fact, all the food we eat can be called chemicals, and water is no exception, isn't it?" ”

Gu Bai paused and continued, "In fact, in essence, these instruments must have a high degree of aseptic technology, and they can handle ingredients more scientifically and meticulously than cooking, but this will indeed reduce some of the enthusiasm and heart in cooking. ”

Kana Suzushiro nodded, "Then why is molecular cuisine so popular, and the cooking process is enjoyable for both chefs and diners, right?" ”

Gu Bai was also stunned for a moment, not knowing how to answer.

At this time, the nagini thistle had already processed the ingredients, and came over and said, "Some people like Chinese because the emotions of words and stories are very interesting, but some people also like mathematics, and those mathematical symbols and complex calculation formula relationships will also make people fascinated and proud." ”

Gu Bai and Suzuyo Kana nodded, took two steps back, and gave Nagi thistle the operating space in front of the instrument.

Nagi thistle tosses the white kidney beans and pumpkin cubes into the blender, "These chemical substances are combined in various ways to create different sparks, and they have an unexpected effect that deceives people's eyes and tastes, and this is what makes molecular cuisine fascinating. ”

After saying that, Nagi Thistle puts the stirred pumpkin into another machine, "Emulsification machine, emulsification itself refers to the technique of mixing water and oil together, mayonnaise is a good example. ”

Kana Suzushiro nodded, "Are white kidney beans used to make dumpling wrappers?" ”

Gu Bai also has the same idea, white kidney bean is a common edible bean in all countries in the world, not only rich in nutritional value, but also has high medicinal and health care value, is a traditional medicine and food homology food.

Kidney bean grains come in a variety of shapes, including kidney-shaped, oval, flat, cylindrical, and spherical. There are also a variety of colors, such as white, black, black purple, green, and variegated with markings, etc. The size of the particles is also very different, the small ones are like soybeans, and the grains of large white kidney beans are several times larger than soybeans, which can be called the top of beans.

White kidney beans are a valuable edible bean commonly used in Western cuisine. The granules are large, neat and shiny, and they are the icing on the cake when used as a side dish, and they are well-known at home and abroad.

However, even if the texture of soy milk after emulsification is very close to the dough, it still lacks the kind of dumplings after the water, the vision of the dumpling skin is tender and smooth, and of course, there is an elastic pasta feeling when the chopsticks are clamped.

Naginata: Thistle takes a bowl of pumpkin sauce from the emulsifier.

The pumpkin sauce itself can also be cooked, the pumpkin is washed, peeled and seeded, cut into small pieces, put it in a pot with the stock and boil, change to medium heat, and then add milk to cook together, until it is fully cooked, then turn off the heat.

Then, just like the emulsification step of chopping thistle, put the cream in a pan and heat it to dissolve, you can add some onions and stir-fry until fragrant, then pour in flour and stir-fry slightly, and then cook the soup until thick.

However, there are still many differences in pumpkin sauce after molecular cooking treatment, and it should be that the proportion of ingredients added in the emulsification process is different.

The pumpkin sauce in the naginagi thistle bowl has some flesh color, just like the filling of dumplings, and it is uniform without any impurities.

The traditional cooking method to get such a sauce also needs to settle, remove part of the pumpkin sauce, and add some milk to simmer.

Gu Bai thought carefully about the gap between the two, the biggest point of molecular cooking pumpkin is time!

The process is too fast, or as long as you are familiar with the operation of each instrument, the composition ratio of each molecular technology is clear, the reagents and the simply processed ingredients are added, and the machine is started.

The whole process can be obtained in 3 or 5 minutes.

Gu Bai's heart moved, fast and without the slightest impurity, maybe combined with traditional cooking, the length can play a vital role in some predicaments.

Perhaps that's why Nagi chose molecular cuisine to teach herself and Kana Suzushiro.