Chapter 332

Seeing the starch mixed in Li Yi's bowl, Zhao Jinmai rubbed his hands excitedly: "Brother Yi, make the paste thinner, or it won't taste good."

"rest assured."

Li Yi said casually: "I use cornstarch, which is made with thin cornstarch."

"Raw flour?"

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

"Raw flour is a type of starch."

Li Yi explained: "The starch we usually 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 type is bean starch, such as mung bean starch and pea starch.

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

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

Raw flour is relatively fine starch with relatively high starch content and relatively pure.

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

In Cantonese cuisine, raw powder is used more, and it is also called Taibai powder in Wanwan.

Generally, there are three kinds of cornstarch that can be called raw flour. One is potato starch, which is eaten more in the north.

One is corn starch, which is used more in the south, and the other is tapioca starch, which is also called raw powder in Wanwan. "

Zhao Jinmai was confused and asked, "Then it's all starch, why do you have to name it as cornstarch?"

"Because of different usages, there are also habits formed by brand effects."

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

But the raw powder is listed separately because the starch content of raw powder is relatively high, and the price is also more expensive.

The earliest name of raw powder came from Xiangjiang. The reason why Xiangjiang people call it raw powder is because seventy years ago, there was a Fengche brand raw powder that was introduced to Xiangjiang.

This raw flour is produced in the Netherlands and is made from local potatoes.

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

Later, cheaper corn starch also entered the Xiangjiang market. Because the thickening effect is also good, Cantonese chefs also call corn starch raw powder.

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, the production of potato starch also began.

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

But because the industry is used to calling it raw powder, some people also call potato starch raw powder. "

Zhao Jinmai was surprised: "So this is still an imported word?"

"That's right! But it's already localized."

Li Yi nodded and continued to explain: "Raw starch is generally in powder form, and its color is whiter and glossier than other potato starches.

Its texture is relatively delicate, and it is easy to dissolve even if it is put in cold water, but its water absorption is relatively poor and it is easy to precipitate. "

As he said that, he picked up the bowl of cornstarch that had settled down, and poured all the water from the top into the pool, leaving only the milky cornstarch below.

He grabbed the cornflour with his hands. The cornflour was soft and hard in his hands, like wet sand. He grabbed it, but after being caught in the air, it quickly softened and turned into a cornflour slurry that flowed into the bowl. middle.

"Eh?"

Seeing this scene, Zhao Jinmai thought of something, clapped his hands and laughed, "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 by adding water to cornstarch.

Corn starch is also a kind of raw flour, but its water absorption is worse than potato starch, so the non-Newtonian fluid produced works best.

But if sweet potato starch is used to make it, such a good non-Newtonian fluid effect will not be achieved, because sweet potato starch has strong water absorption, and the overall texture will be thinner, which is not as good as corn starch. "

Zhao Jinmai's eyes straightened when he heard it, and he exclaimed, "It feels so complicated. I didn't expect that there are so many differences in starch."

In the live broadcast room, the audience's reaction was almost the same as hers, and they were all amazed.

"Learned, raw flour and starch are not the same thing!"

"This is really a skill that only professional chefs understand. People who don't know how to cook will hear it too loudly."

"But anyone who can cook should know that, right?"

"I know how to cook, but I really don't know. I thought there was no difference between cornstarch and starch. It doesn't matter whether it's thickening or pasting, just pick it up and use it."

"No wonder I failed to make a non-Newtonian fluid at home last time. It turned out that the starch used was wrong."

"I heard that non-Newtonian fluids are bulletproof. Is it true?"

In front of the camera, after Li Yi prepared the cornstarch, he grabbed a handful and put it into the bowl of marinated meat slices, poured some oil, and started to stir.

In no time, he had a thin layer of batter hanging over the tenderloin slices.

Picking up a piece of meat, inspecting the thin yogurt-like paste on it, Li Yi put it back in satisfaction, and started to prepare the sauce.

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

Li Yi asked Zhao Jinmai a question.

Liu Yifei listened curiously: "Are there other types of pot-packed meat?"

"some."

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

My hometown is in Liao Province. When I was a child, I ate sweet and sour Guobaorou made with tomato sauce. Now some restaurants use orange juice.

However, I still prefer sweet and sour pot-packed meat, but I can accept the one made with tomato sauce, but I am not used to the one made with orange juice. "

"That's right."

Li Yi nodded: "The original name of Guobaorou is Guobaorou, which was changed by Zheng Xingwen, a chef of Harbin Daotai Mansion during the Guangxu period, in order to receive foreign guests who like sweet and sour tastes, and changed it by using scorched pork strips.

He used sweet and sour sauce to thicken the cooking sauce, and the pot-packed meat was yellowish-white, which is now the old-fashioned pot-packed meat.

The red pot buns made with tomato sauce at your house have been improved twice.

It’s because at the meeting in Fengtian Mansion that year, in order to meet the needs of the meeting guests, Master Zheng Xingwen Europeanized the pot-packed meat a little bit, and changed the cooking sauce of the pot-packed meat into slippery juice, also called lying juice, which added tomato sauce, So the meat turns red.

Since then, chefs in Liao Province will make two kinds of pot-wrapped meat, but the pot-wrapped meat in other cities is the old-fashioned way. "

Having said that, he paused for a moment, and then added with a smile: "In addition to these two, there is also a kind of pot-wrapped pork with soy sauce and salty taste in Chifeng, Mongolia. You must have never eaten it."

"ah?"

Zhao Jinmai was stunned: "Put the meat in the pot with soy sauce? What kind of taste does that have?"

"Improve the taste!"

Li Yi joked with a smile: "Isn't the sweet and sour tomato sauce in your hometown also an improved version?"

"Er... also."

Zhao Jinmai had nothing to say: "But sweet and sour is similar to sweet and sour. I really can't accept soy sauce. I'd rather eat orange juice."

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