Chapter 1741 Strict Requirements

Chihara Taku really didn't speak Chinese before he came here, he could only listen a little bit, but now he has just learned Chinese.

Therefore, the tone of voice sounded a bit weird, and the wording was somewhat unclear, but fortunately Yuan Zhou understood it.

Chihara Taku asked how to make rice so delicious, so that it has the taste of rice itself.

"It's very simple." Yuan Zhou said calmly.

"No, no, no, it's not simple, not simple at all. Nowadays, many people ignore the taste of the rice itself in pursuit of the softness and glutinousness of the rice. It only has texture but no taste." Chihara Taku shook his head repeatedly and said a lot of words excitedly. words.

In the end, it had to be changed to Japanese, but fortunately, Hidetoshi Oishi next to him conscientiously began to act as a translator.

He promptly and accurately translated Qian Yuan Tuo's meaning to Yuan Zhou.

With his current status as Yuan Zhou, he does not need to speak multiple languages, because those who come to visit will learn Chinese on their own. This is the respect that one's own strength brings.

"I'm sorry, I got excited." After Oishi Xiujie finished translating, Qianhara Taku bowed to Yuan Zhou again and apologized.

Because of the Japanese I just blurted out.

Chihara Taku naturally knew that Yuan Zhou did not know Japanese, so it was a bit impolite to speak Japanese to Yuan Zhou in such a long way just now.

"Yes." Yuan Zhou nodded, indicating that he accepted Qianhara Taku's apology.

"Thank you, Chef Yuan." Qianhara Taku thanked him again.

The best Chinese that Chihara Taku speaks now is thank you, sorry, and Chef Yuan, which can be said to be correct and fluent.

When speaking other Chinese, the intonation and wording are a bit weird, but fortunately they are within the understandable range.

"You're welcome." Yuan Zhou shook his head, and then spoke again without waiting for Qianhara Taku to continue to be polite.

"Cooking is very basic. It is not simple, but basic." Yuan Zhouqing coughed, and this time he must be smooth.

"Yes." Qianhara Taku and Oishi Xiujie both nodded in agreement.

"So first we have to understand the rice itself. I will omit the fancy information and talk about the useful core. The softness and waxiness of the rice itself depends on whether the rice contains amylose or amylopectin, because 75% to 80% of japonica rice is starch. .”

"Amylose is relatively stable to heat and is more difficult to gelatinize, while amylopectin gelatinizes much better than amylose. The degree of gelatinization directly affects the stickiness or waxiness of cooked rice, so amylose The more it is, the less sticky the rice will be, and the taste will be dry after eating it in the mouth. Especially after the rice is cold, the taste of rice with more amylose will become very bad."

"And the amylase in human saliva belongs to alpha-amylase. The characteristic of alpha-amylase is that it can only digest starch from the end of the starch chain. Compared with amylose, amylopectin has more ends and can be digested in the mouth It releases more small-molecule sugars that make people feel sweet, so rice with more amylopectin tastes sweeter."

"So diners or most people find glutinous rice delicious because all the starch in glutinous rice is amylopectin." Yuan Zhou concluded in conclusion.

Yuan Zhou had a serious expression when he said this and spoke at a medium speed. Although Oishi Xiujie had difficulty in translating, he still translated it completely.

Qianyuan Taku, who had been listening carefully, was confused at first, then he was confused that what Yuan Zhou said was a bit out of line, and in the end he couldn't help but admire him.

Yes, it is admiration.

To be honest, Chihara Taku spent two years in seclusion in the countryside, studying and understanding the ingredients seriously, and even growing the ingredients himself, but he never thought that he could understand ordinary rice from this scientific aspect.

But in front of him, Yuan Zhou, who clearly had master-level cooking skills, could casually talk about all kinds of rice knowledge.

If others say that Qianhara Takunao feels that he is memorizing information, but Yuan Zhou, as a master, has works ahead of him, then it is different.

Judging from his casual look, you can tell that he not only knows about rice, but also knows all aspects of the ingredients he has.

"You are really amazing." Qianhara Taku couldn't help but bow deeply to Yuan Zhou again.

Yuan Zhou nodded, and then continued: "In addition to understanding rice, you also need to understand the water used to cook rice."

"Yes, that's right." Chihara Taku and Oishi Shujie nodded in unison.

In fact, from the moment Yuan Zhou introduced him, Oishi Xiujie recorded everything Yuan Zhou said like a primary school student.

Among them, Chihara Taku could only look on with envy, because he did not prepare pen and paper, and Hidetoshi Oishi refused to give him pen and paper.

"Most of the water in your country is soft water. The concentration of calcium and magnesium ions in the water is low, making it very suitable for cooking." Yuan Zhou said.

Speaking of this, the two nodded again to express their understanding.

Yuan Zhou then spoke: "Our country is vast and rich in resources. The tap water we often drink is hard water. It will damage the aroma when used for cooking, so I chose Zhenjiang Zhongleng Spring, also known as Nanling Water."

"This water is good for making tea. It has been famous throughout the country as early as the Tang Dynasty. It is just right for cooking. It does not damage the aroma of the rice grains and can also increase the aroma of the rice." Yuan Zhou said.

"This is because the spring water is rich in trace elements that are beneficial to the human body. After natural filtration by sand and gravel, it contains very little chlorine. The water quality is clear and sweet, which allows the rice grains to better display its fragrance." Yuan Zhou concluded.

When Yuan Zhou mentioned the Tang Dynasty, Oishi Xiujie and Chihara Taku nodded their heads and couldn't help but exclaimed.

There is no way, after all, the Tang Dynasty had a great influence on Japan. When I heard that this water existed in the Tang Dynasty, I couldn't help but be amazed.

"I didn't expect that Chef Yuan has such strict requirements for water and understands it. You are worthy of being a great master." Chihara Taku sighed again.

"It's natural. As far as I know, Chef Yuan knows the ingredients under his knife very well." Before Yuan Zhou could speak, Dashi Xiujie spoke proudly.

Those who didn’t know that way thought they were complimenting him.

"With good rice and good water, all that's left is the basic cooking skills." Yuan Zhou's expression remained unchanged and he continued naturally.

"The rest is to wash the rice, soak it, choose the pot, and add water to boil it." Chihara Taku nodded and continued.

"You also need to pick the rice to ensure that each grain of rice is complete and uniform in size, so that the heat can be even." Yuan Zhou added calmly.

"I was negligent." Qianhara Taku immediately lowered his head and admitted his mistake.

"Every step of cooking requires rigor and seriousness," Yuan Zhou said.

"You're right, Chef Yuan." Qianhara Taku nodded.

"Okay, it's getting late." Yuan Zhou nodded and saw off the guests without saying anything else.

"I'm sorry to bother you, Chef Yuan." Qianhara Taku saw that it was indeed getting late and immediately said goodbye wisely.

"Yes." Yuan Zhou nodded.

"Thank you for your guidance, Chef Yuan." Oishi Xiujie and Chihara Taku walked backwards and went out. Finally, they both bent down at the door to say thank you.

"Have a nice trip." Yuan Zhou maintained a serious expression and nodded slightly to say goodbye.

At this time, the two of them stood up, said goodbye to Yuan Zhou again and left.

As soon as the two left, the store immediately became quiet. Yuan Zhou exhaled instantly: "Huh, I can finally take a rest."

After saying that, Yuan Zhou looked outside and saw no one at the door. He immediately reached out and rubbed his cheeks, then turned around and went upstairs to wash up with a serious face.

Washing up every time after cooking is a habit of Yuan Zhou, a mysophobic and obsessive-compulsive disorder.

…

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