"Of course."

Li Yi took the tempeh that he had just brought over to the cook, took out a few grains, and put them in the palm of his hand: "The production process of tempeh in different regions is different, and the microorganisms involved in fermentation are also different when making koji.

According to the fermentation bacteria, tempeh can be divided into mucor type, aspergillus type, rhizopus type and bacterial type.

The representative of mucormycto-type tempeh is the Yongchuan tempeh from Yamashiro, which is fermented with mucormyces racemelis.

Liuyang tempeh is an aspergillus-type tempeh, fermented with Aspergillus oryzae.

The flavor and texture of these two are different, and the suitable methods are also different. ”

"I know that."

Liao Wendong added: "Stir-fried with Yongchuan tempeh is Sichuan-style salt-fried meat, and stir-fried with Liuyang tempeh is like Hunan-style fried pork. ”

"Yes, these are basically the two common ones in China."

Li Yi nodded: "The Yangjiang tempeh in Guangdong Province is also of the Aspergillus type, and the other two types of tempeh are basically abroad.

Natto in Neon Country is bacterial, and it is made by fermentation with Bacillus subtilis. ”

"Huh?" Liao Wendong asked curiously: "Then where is the rhizopus type you are talking about?" ”

"It's from Southeast Asia, it originated in Indonesia, and it's said to have been invented by the Javanese."

Li Yi explained: "That kind of tempeh is called tempeh, also called tempeh or tenpei, which is fermented with Rhizopus oligosporus. ”

"Indonesians also eat tempeh?"

Liao Wendong listened with a puzzled face: "What does Danbei look like?" I haven't seen it yet. ”

"It's a bit like a cake made from whole soybeans, with white mycelium growing between the top and the soybeans."

Li Yi tried to describe it to him: "It tastes like nuts or shiitake mushrooms, and it is more chewy."

In the past two years, there have been vegetarian food companies in the West that have fried this thing, and some vegetarian people have regarded it as a substitute for meat, and it is estimated that it will not be long before it is fried in China. ”

"Cut! To put it bluntly, it's a tempeh cake! ”

Liao Wendong disdainfully: "Just like natto in previous years, a bunch of people follow the trend, saying how delicious and healthy it is, but isn't it still tempeh?" ”

"Almost, it's essentially the same thing."

Li Yi smiled: "They ferment different bacteria, and they will also have an impact on the intestinal flora in the human body.

People who grow up snacking one of the tempehs will get used to the fermentation bacteria in it.

For example, the people of Shancheng who grew up eating Yongchuan tempeh will be more accustomed to Yongchuan tempeh, and their appetite will be more accustomed to eating, and after eating, their stomach will not be uncomfortable.

But if you are a person who has eaten Liuyang tempeh for the first time, the first feeling will definitely be unaccustomed, and if you have a weak stomach, you may have diarrhea.

This is the adaptability of the intestinal flora, which is what we often call adaptation to water and soil. ”

The principle of this intestinal flora, Li Yi once said in the live broadcast, but Liao Wendong heard it for the first time, and he was surprised for a while.

"Is that so?"

He asked curiously: "It's the first time I know what kind of intestinal flora is the reason for the lack of adaptation to water and soil." ”

"There's a scientific basis for that."

Li Yi smiled and put the tempeh back in the basin: "That's why I said that the authentic fried pork should use Liuyang tempeh, because Liuyang tempeh is produced in Hunan Province and uses the water of the Xiangjiang River and the Liuyang River, and people who live up and down the entire Xiangjiang River basin can basically get used to it."

But if you use Yongchuan tempeh, it's different. ”

"That tastes inauthentic!"

Liao Wendong shook his head and said, "That fried is not a taste at all." ”

"Yes."

Li Yi said with a smile: "And because the flora of the two kinds of tempeh is different, and the water and soil used in production are also different, it must have a certain impact on the intestinal flora." ”

"No wonder."

Liao Wendong sighed: "It's really an eye-opener, I've been cooking for half my life, and I've used Liuyang tempeh for half my life, but I didn't expect there to be so many doorways here." ”

The assistant cook on the side also sighed: "I still have to go to school hard!" When I was in school, I didn't listen well to the lectures, and now I can't even cook. ”

"You can learn anywhere, just like Master Liao just said, there must be my teacher in a threesome!"

Li Yi smiled: "In fact, the ancients summed up all these experiences, but they can't explain it in the language of modern technology."

The word "water and soil" is very interesting, and the word "water and soil" includes many factors such as climate, environment, diet, psychology, hygiene habits, etc.

The ancient home remedies for water and soil are also very interesting, which is to mix the soil of the hometown with the water of the hometown and drink it, which can be conditioned and cured.

The ancients did not know about bacterial pathology, but with this kind of experience, it can be used to treat the soil and water by mistake. ”

"The cook can too."

Liao Wendong joked: "All people who leave their hometown think most about the food in their hometown,"

Li Yi nodded and smiled and agreed: "A bite of hometown food can relieve homesickness!" ”

"You're still amazing."

Liao Wendong gave him a thumbs up and praised him sincerely: "Lao Shen invited you to come is right, you are really level, I am far worse than you." ”

When Shen Han heard this, he came to the front with a smile and asked Liao Wendong, "Don't you be angry with me this time?" ”

"How dare I?"

Liao Wendong squinted at him: "You invited such a great god to press me, and I was convinced." ”

"What can't be pressed."

Shen Han patted his back with a smile and sighed, "Isn't this just for the sake of fighting for breath?" The surnamed Chen wants to kill me this time, I can't sit still, right? ”

Hearing his words, Liao Wendong's mind moved, and he asked suspiciously: "Kill you?" What's the situation? He's putting on your shoes again? ”

"It's not just about wearing shoes."

Shen Han simply told him what happened.

Listening to Shen Han's narration, Liao Wendong's face changed several times.

After Shen Han finished speaking, he finally couldn't help but scold: "The poke treasure surnamed Chen, come to Ha Laozi!" ”

"Huh?"

Shen Han asked suspiciously, "He looked for you?" ”

"Just the day before yesterday, I ran into him in the hall."

Liao Wendong explained angrily: "He told me that the company wanted to grab the project of this small state banquet, and asked me how I was prepared.

I said I didn't know about it, so he told me about the project, and said that if you leave me alone, I won't look for it, and I will go to the capital to find someone else......"

Speaking of this, he paused, glanced at Li Yi on the side, and did not continue.

But Li Yi could naturally hear that the others he was talking about were himself.

And Shen Han also completely understood the reason why Liao Wendong's attitude changed, it turned out that the person surnamed Chen was making a ghost in the middle.

"An old horseskin!"

Shen Han gritted his teeth and scolded.

Seeing this, Liao Wendong immediately patted his chest and said, "Don't worry, that old Ma Piha Lao Tzu, Lao Tzu will definitely not let him have a good time!"

The next time I see him, I have to spit on him! ”

"Lao Liao, it's none of your business."

Shen Han suppressed his anger, waved his hand at him, and said, "This is my business with him, if you want to help me, help me take down the project of this small state banquet, and I will thank you well when I go back." ”

"No problem!"

Liao Wendong turned his head to Li Yi and said briskly: "I have people here, you can choose whatever you want, if you can use me, I can help you cut the pier!" Just say! Lao Shen's business is my business, don't be polite to me! ”

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(End of chapter)