Seeing the starch in Li Yi's bowl, Zhao Jinmai rubbed his hands excitedly: "Brother Yi, the paste is thinner, otherwise it won't be delicious." ”

"Don't worry."

Li Yi said casually: "I use cornstarch, which is to hang thin starch." ”

"Cornstarch?"

Zhao Jinmai pointed to the water starch in his hand and asked curiously, "Isn't this starch?" ”

"Cornstarch is a type of starch."

Li Yi explained: "Usually the starch we talk about is generally divided into four categories.

One is potato starch, such as sweet potato starch, tapioca starch, potato starch and so on.

One is legume starch, such as mung bean starch and pea starch.

One is grain starch, such as wheat starch and corn starch.

The rest are some uncommon starches, such as kudzu starch, water chestnut starch, lotus root flour, sago starch and so on.

Cornstarch is a relatively fine starch with a relatively high starch content and is relatively pure.

The corn starch I use is potato starch, which is more delicate than other potato starches.

In Cantonese cuisine, cornstarch is used more, and it is also called Taibai flour in Wanwan.

Generally, there are three kinds of corn starch that can be called, one is potato starch, which is eaten more in the north.

One is cornstarch, which is used more in the south, and the other is tapioca starch, which is also called cornstarch in Wanwan. ”

Zhao Jinmai was confused and asked: "It's obviously starch, why do you want to have a separate name for cornstarch?" ”

"Because of the different usages, there is also the habit of brand effect formation."

Li Yi watched the cornstarch in the bowl gradually settle, and explained: "The cornstarch thickens and the starch hangs paste, and each flour has a different effect.

But corn starch is listed separately because corn starch has a higher starch content and is more expensive.

The earliest name corn flour was introduced from Xiangjiang, and the reason why Xiangjiang people called corn starch is because 70 years ago, there was a windmill brand corn starch that was introduced to Xiangjiang.

This corn starch is made from local potatoes in the Netherlands.

Because it is easy to dissolve, does not stick to the hands, has high viscosity, and has a good cooking effect, it is quickly accepted by chefs in major hotels and restaurants and used to make dishes.

Later, cheaper cornstarch also entered the Xiangjiang market, because the thickening effect was also good, so Cantonese chefs also called cornstarch cornstarch.

Later, cheap cornstarch gradually seized the market, and now the cornstarch used by Cantonese chefs is basically cornstarch.

After the large-scale cultivation of potatoes in the north, potato starch was also produced.

However, in the north, potato starch is generally called flour noodles.

But because the industry has become accustomed to calling corn starch, some people call potato starch corn starch. ”

Zhao Jinmai was surprised when he heard it: "So this is still a foreign word?" ”

"Sort of! But it has been localized. ”

Li Yi nodded and continued to explain: "Cornstarch is generally in powder form, with whiter color and higher gloss than other potato starches.

Its texture is relatively delicate, and it is easy to melt even if it is put in cold water, but it has poor water absorption and is easy to precipitate. ”

As he spoke, he picked up the bowl of cornstarch that had settled, and poured all the water above into the pool, leaving only the milky starch below.

He grabbed the cornstarch with his hands, and the cornstarch was soft and hard in his hands, like wet sand, and was grabbed by him, but after grabbing it in mid-air, it quickly softened and turned into a cornstarch slurry and flowed into the bowl.

"Huh?"

Seeing this scene, Zhao Jinmai remembered something, clapped his hands and smiled: "I know, this is a non-Newtonian fluid." ”

"That's right."

Li Yi nodded: "The simplest and easy-to-make non-Newtonian fluid is made with cornstarch and water.

Cornstarch is also a type of cornstarch, but it is less absorbent than potato starch, so the non-Newtonian fluid made is the best.

But if you use sweet potato starch to make it, you can't achieve such a good non-Newtonian fluid effect, because sweet potato starch is more absorbent, and the overall texture will be thinner, not as good as corn starch. ”

Zhao Jinmai's eyes straightened when he heard this, and he exclaimed: "It feels so complicated, I didn't expect that starch has so many differences." ”

In the live broadcast room, the audience's reaction to her was very different, and they were all amazed.

"I've learned, it turns out that cornstarch and starch are not the same thing!"

"It's really a skill that only professional chefs can understand, and people who can't cook are very loud to hear."

"Anyone who can cook, you should know everything, right?"

"I know how to cook, but I really don't know, I thought there was no difference between cornstarch and starch, whether it was thickened or pasted, I just picked it up and used it."

"No wonder I didn't succeed in making non-Newtonian fluids at home last time, it turned out that the starch I used was wrong."

"I've heard that non-Newtonian fluids are bulletproof, is it true?"

In front of the camera, after Li Yi adjusted the cornstarch, he grabbed a handful, put it in the bowl of marinated meat slices, poured some oil, and stirred it up.

Soon, he hung a thin layer of paste on the tenderloin slices.

Picking up a slice of meat and observing the yogurt-like thin paste on it, Li Yi put it back with satisfaction, and then started to prepare the sauce.

"What kind of pot meat do you want to eat?"

Li Yi asked Zhao Jinmai.

Liu Yifei listened curiously: "Are there any other types of pot-wrapped meat?" ”

"Yes."

Zhao Jinmai nodded and said: "There are two kinds of pot-wrapped meat in the Northeast, one is the old-fashioned pot-wrapped meat, which is sweet and sour flavored, and it is mainly eaten in Hei Province."

My hometown is in Liao Province, and when I was a child, I used to eat sweet and sour pot-wrapped meat, which was made with tomato sauce, and now some restaurants use orange juice.

However, I still prefer to eat sweet and sour pot-wrapped meat, but I can accept it with tomato sauce, and I can't get used to it with orange juice. ”

"That's right."

Li Yi nodded: "The original name of the pot wrapped meat is called pot fried meat, which was changed by Zheng Xingwen, the chef of Harbin Daotai Mansion in the Guangxu period, in order to receive foreign guests who like sweet and sour tastes, with the practice of burnt pork strips.

He thickened the cooking sauce with sweet and sour sauce, and the pot-fried meat he made was yellow-white, which is now the old-fashioned pot-wrapped meat.

The red pot meat made with tomato sauce at your house has been improved twice.

It was because of the meeting held in Fengtianfu that year, in order to take care of the needs of the conference guests, Master Zheng Xingwen Europeanized the pot wrapped meat a little, and changed the cooking sauce of the pot wrapped meat to slippery sauce, also called lying sauce, and added tomato sauce to it, so the meat turned red.

Since then, chefs in Liao Province have made two kinds of pot-wrapped meat, but pot-wrapped meat in other cities is old-fashioned. ”

Speaking of this, he paused, and then added with a smile: "In addition to these two, there is also a kind of soy sauce and salty pot-wrapped meat in Chifeng, Mongolian Province, which you must have never eaten." ”

"Huh?"

Zhao Jinmai was stunned: "Put soy sauce in the pot meat?" What does that smell like? ”

"Improved taste!"

Li Yi smiled and quipped: "Isn't the sweet and sour ketchup in your hometown also an improved version?" ”

"Uh... Also. ”

Zhao Jinmai had nothing to say: "But sweet and sour and sweet and sour are about the same, I really can't accept soy sauce, I'd rather eat orange juice." ”

5

(End of chapter)