Why did Long Mei'er give General Ma a small glass of milk before tasting it? Not only General Ma was puzzled, but also the onlookers who ate melons and foods. Pen Fun Pavilion wWw. ｂiquge。 ｉｎfo

"Because milk can relieve spiciness!" Long Mei'er and Qin Yu said in unison.

Hearing this, it suddenly dawned on the people that after eating the spicy things, drinking a sip of milk does have a good relieving effect, which is the experience accumulated in daily life, but the principle is little known.

"Why can milk relieve spiciness?" General Ma really asked, he is not a big eater, he does not study eating, so he has no experience of drinking milk after eating spicy, and he has a lot of experience in drinking water after eating spicy, but unfortunately the effect of drinking water or gargling is not very good.

Long Meier said: "Because the reason why chili peppers are spicy is because they contain capsaicin, which is insoluble in water, but can be combined with fats, oils and alcohol, so whether you drink water or rinse your mouth after eating spicy, the effect is not good." Milk, on the other hand, is a lipid drink that binds well to capsaicin and reduces the burning sensation caused by capsaicin. ”

What is capsaicin? What is it that is insoluble in water? After listening to Long Mei'er's explanation, the whole audience was stunned, even Chi Shaofeng.

Qin Yu was also a little confused, capsaicin or something obviously belonged to the chemical knowledge of modern cuisine, he didn't remember that he had told Long Mei'er, how did Long Mei'er know?

Regardless of how Long Mei'er knew, this Biche, who originally belonged to Qin Yu, was completely pretended by Long Mei.

"Don't you understand? Then Miss Ben will give you science popularization again. Long Mei'er cleared her throat and said, "Among all the foods that relieve spiciness, milk has the best effect, why is this?, because milk contains oil and casein, which can be well combined with capsaicin, especially Luo protein, the ability to combine capsaicin is super fast, so when the spicy can't stand it, drinking a sip of milk can quickly reduce the spicy taste and relieve the burning sensation." In addition, the effect of wine is also good, I have just counted, alcohol can also be combined with capsaicin, so after eating spicy and drinking light wine, it can also dilute the spicy taste. Finally, there is honey water and vinegar, the effect is a little worse......"

Let's go, let's go, Long Mei'er talked about a big push, and it's really a bit of a teacher, if you change into professional clothes, put on glasses and take the whip, it will be more vivid.

Everyone listened quietly, and continued to be silent, and they didn't understand the principle at all!

"You still don't understand? Forget it, just know the result. Long Mei'er looked around at everyone, looking like rotten wood that could not be carved, everyone collectively cried and fainted, I said this earlier, since you know the result, why do you still talk about spicy?

General Ma doesn't care, although the residual spicy taste in the mouth is within the tolerable range, but in order not to affect the taste and texture of the pork chops, it is better to be slowly spicy.

Without saying a word, he drank the milk with a cup of grunt, and after drinking it, he blinked his eyes a few times, not to mention, the spicy taste was really reduced a lot, it was a hundred times stronger than drinking water and rinsing his mouth, and he learned it.

After the spicy taste and burning sensation are reduced, even the sense of smell becomes more acute, and the sweet and sour meat aroma of the bell pepper pork chop becomes more attractive, especially the aroma of thyme and the nine-story tower, which is the finishing touch, so that the whole fragrance has life and becomes vivid.

"It's amazing, General Ben is welcome, haha. General Ma laughed happily, and couldn't wait to start cutting pork chops, although his knife skills are not very dripping, but what does it matter, how to cut or not, first a piece of fat meat with the skin to taste.

The whole pork chop has ribs on the left and skin on the right, and all the texture changes of pork are included, so the taste is slightly different when cut into different parts.

Take this piece cut off now, seven points of thin and two points of skin, sandwiched between a thin point of fat, because of the frying is just right, coupled with the moisturization of butter, both the skin and the fat have become charred and shiny, especially the thin fat is decomposed and compressed by heat, it looks like there is no fat feeling at all, the aroma is accompanied by the fragrance of thyme nine-layer tower and the sweet and sour aroma of bell pepper, but also no fat temptation / incomparable.

Most of the people who serve in the army come from ordinary families, their living conditions are average, they eat more coarse grains and less meat, and even eggs are not eaten every day, and fat meat is luxurious and delicious for them, not to mention fat meat that has been fully fried and never greasy.

General Ma was born in a slightly cold background, all the credit is hard work, usually eat meat like to even fat and thin, at this time this piece of meat is completely attached to his preferences, with a little bell pepper accessories stuffed into the mouth and chewed, suddenly feel fragrant full of mouth.

The pork skin is crispy and chewy, and the thin layer of fat in the middle is actually no longer fat, melting, concentrating and then solidifying, the taste is simply indescribable, and it is definitely an excellent treat for gluttonous meat eaters. The lean meat is charred on the outside and tender on the inside, and the juices burst out as you chew it.

The last three different layers of meat aroma are lingering and penetrating by the sweet and sour fragrance, just like wrapping zongzi, completely encapsulating the wonderful inset to form an impeccable whole.

"Crunch...... Phew!" An exclamation full of enjoyment, General Ma swallowed the delicious taste in his mouth, his eyes lit up, his cheeks flushed, and he praised loudly, "It's delicious, it's delicious, although I don't know what kind of heat is appropriate, but this heat is absolutely impeccable!"

After speaking, General Ma cut the second piece with a knife again, this time without fat, it was the whole lean part in the middle, and when he took a bite into it, the juice never creaked out between the closed teeth, which shows how perfectly the moisture lock of the lean part of the pork chop.

"It's so tender, it's so tender, how can it be so tender? I've never eaten such tender pork, it's more tender than a slice of meat that has been oiled!" General Ma looked incredulous, the oily meat was thinly sliced, tender and easy to understand, such a thick pork chop can still achieve such a tender degree, it is really a little incredible.

Long Meier said: "There are three key points, the first is to hang the empty line of loose hands, empty lines of loose hands can make the pork chops suspended, there is a small gap between the heating surface and the bottom of the pot, so as to ensure that the meat is fried at the same time, it can avoid the contact between the meat chops and the bottom of the pot with too high temperature, so as to avoid water loss and lock in the water to the greatest extent." ”

Stretching out the second finger, he continued: "The second point is very simple, that is, the heat, all the big food knows, the heat of fried meat is all based on feeling, after the heat, the meat will become old and the water loss is serious, although the heat is not enough, it will be sandwiched and inedible." Only when the heat is just right can the meat taste and moisture be optimal. ”

(ps: When you eat spicy tears and straight air, are you drinking water?)