Hearing Li Yi's words, Huang Gongzi and the young woman were stunned.

"What are these words?"

The young woman couldn't help but retort: "Is it wrong to eat too cleanly?" Now the food safety problem is so serious, there are all kinds of viruses and bacteria outside, and the resistance of children is so poor, if you don't eat cleanly, do you still have to eat dirty? ”

"It's not about eating dirty, it's about letting your child develop enough normal flora."

Li Yi rinsed the tofu and then took it back to the board.

After pouring half a pot of water into the pot, he turned on the stove, lit the fire, and explained: "Of course, we should pay attention to food safety issues, but normal bacteria still have to be exposed to children." ”

"How's that going to work!"

The young woman refused without thinking about it: "The resistance of the fruit is already poor, and if you don't pay attention to it, you will get sick."

Every time I go out, I have to wash my hands and shower her, otherwise I will definitely get sick.

And I'm going to expose her to germs? ”

"She has poor resistance because the number of bacteria in her body is not enough, so she can't produce enough resistance."

When the water boiled, Li Yi held up the tofu with his hand, pulled out the knife from the knife box, and made a few horizontal and vertical cuts on his palm, and the tofu turned into pieces of tofu the size of dice and fell into the water.

He used the bottom of the frying spoon to push the tofu that sank into the bottom of the pot twice to prevent the pot from sticking, and then he continued to explain: "The human body is a large bacterial cultivation field, and the number of bacteria carried by a normal adult is about 100 trillion, and the weight is 0.2 kilograms, which is four taels, almost as heavy as four eggs.

These bacteria make up the flora in the cavities that communicate with the outside world, which is the so-called normal flora.

Most of these bacteria are beneficial to the human body, some are only temporarily stayed, and will be excreted, and some will form a lifelong symbiotic relationship after long-term mutual adaptation with the human body.

A normal person needs to have enough normal flora to help him metabolize and convert substances, obtain nutrients, stimulate the immune system, and thus obtain stronger immunity. ”

His series of explanations directly confused the young woman.

The audience in the live broadcast room was also stunned by him.

"Am I taking a professional class? Why would a food stall owner understand this? ”

"Isn't this the live broadcast room of the God of Cooking? How do you talk about medicine? ”

"Although I can't believe it, what the anchor said is right! I studied pharmacy, and the normal flora of the human body is really important! ”

The young woman looked at Guoguo hesitantly, and then asked, "How do you know so much?" ”

"I'm a serious food graduate, okay?"

Li Yi smiled before explaining: "Moreover, a good cook is equal to half a doctor, haven't you heard of the old saying?" If you don't do it, you won't get sick if you eat it, this is an old saying that has been handed down, and there is still some truth to it. ”

"But, isn't that scientific?"

The young woman smelled the rancid smell wafting from the pot and couldn't understand: "Moreover, what does this have to do with eating rancid tofu?" ”

"It's not rancid, it's fermentation."

Li Yi explained: "After tofu is fermented under certain conditions, some molds with strong protease activity will be produced.

You've all eaten fermented bean curd, right? The same is true for stinky tofu, when they are fermented, they will become moldy, and a large number of mucor mold or rhizopus will be generated.

In the process of reproduction, these molds produce proteases that break down the proteins in tofu into small molecules of peptides and amino acids.

Some mucor molds can also produce lipase, which hydrolyzes fat into glycerol and fatty acids, and amylase, which breaks down starch into monosaccharides and oligosaccharides.

This makes the nutrients in the tofu more easily absorbed by the body, and the taste is more delicate and delicious. ”

Listening to Li Yi's explanation, the young woman was very big-headed: "Our family never eats stinky tofu!" ”

"So!"

Li Yi took out a colander, fished the blanched tofu pieces out of the pot, and put them in a basin of clean water to soak.

Then he poured out the water in the pot, and while carefully cleaning the pot, he explained: "Guoguo is because the beneficial bacteria intake is too small, and the intestines do not cultivate enough healthy bacteria, so the digestion is not good, is she also constipated?" ”

Hearing him call out the problem of Guoguo's constipation, the young woman was a little surprised, and nodded again and again: "That's right! How do you know? She has had severe constipation for the past two years, and I took her to see many doctors, but it didn't help. ”

Li Yi glanced at her and smiled slightly: "She's not serious, your constipation should be more serious, usually when you get up in the morning, you will have bad breath, right?" ”

“……”

When the young woman heard this, her face turned red instantly, but she didn't dare to refute it.

"It's also too clean."

After washing the pot, Li Yi poured the remaining stock into the pot from the soup bucket on the side and boiled over high heat.

Then he took out a cabbage, a handful of spinach leaves, and a bowl of leftover pots, apparently from the rice cooker, from under the cart, and placed them next to the pot: "Drink a few more bowls of my pearl jade white jade soup, and it will be fine slowly." ”

Huang Gongzi couldn't help but ask curiously: "Do you still need pearls in this soup?" ”

"Isn't this a pearl?"

Li Yi smiled and picked up a bowl of leftover pot and poured it into the pot.

Then he poured the blanched tofu cubes into the pot: "This is white jade." ”

Then came the spinach: "Emerald." ”

Finally, he took out a kitchen knife and cut the cabbage in two and cut it vertically into long strips.

"All meats are only fragrant with pork, and cabbage is better than cabbage, and cabbage can be used in medicine."

Li Yi threw the shredded cabbage into the pot and explained casually: "It is recorded in the "Southern Yunnan Materia Medica" that yellow sprouts and cabbage can benefit the stomach, nourish the stomach and medium, and regulate the stomach and intestines. ”

Then, he shook the pot, pushed the bottom of the pot a few times with the back of the spoon, turned off the heat, and was done in one go.

"This is the pearl jade white jade soup."

Looking at the green, white, yellow-green soup in the pot, and still exuding a slight fermented rancid taste, Huang Gongzi couldn't help muttering: "This is the pearl jade white jade soup?" It's not ......"

He didn't say anything.

But the audience in the live broadcast room spoke it out for him.

"Isn't this swill?"

"Rancid tofu, leftover pot, rotten cabbage, stinky spinach, what's the difference between this and brushing pot water?"

"The anchor's name is a real cow, and a pot of swill is named a pearl jade white jade soup, which is called marketing packaging!"

"Are you kidding me? Do you really want that little girl to drink this bowl of rancid tofu soup? ”

For a while, there were many complaints in the live broadcast room, and Huang Gongzi and the young woman were also embarrassed, obviously not wanting Guoguo to drink this bowl of [Pearl Jade White Jade Soup].

At this time, Gao Wenlin, who had been standing next to him, suddenly spoke.

"It turns out that this is the [Pearl Jade White Jade Soup] recorded in the book, and I have seen it for a long time."

He looked at the soup in the pot carefully, reached out and fanned the wind, sniffing the soup.

"It's really a fermented flavor, and if you can accept it, it's still good."

He nodded approvingly, and then sighed: "But I really didn't expect that the legendary [Pearl Jade White Jade Soup] would actually do this." ”

Hearing his words, Huang Gongzi couldn't help but ask, "Do you know this [Pearl Jade White Jade Soup]?" ”

"Of course."

Gao Wenlin explained: "This is the favorite soup of Zhu Yuanzhang, the founding emperor of the Ming Dynasty. ”