Uniquely Blessed

Author: Erzi Congzhou

Uniquely Blessed

There are many kinds of seasonings for white-cut chicken in local cuisine. People from Guangdong and Hong Kong like the seasonings such as ginger and garlic, scallion oil sauce and so on.

In order to highlight the contrast of soy sauce, Cai Nan told Liuyuan that in addition to the ginger-garlic flavoring, there are also commonly used ginger-garlic-onion flavorings.

This seasoning recipe is very simple, just chop ginger, garlic, and green onion, mix well, add hot sesame oil to stimulate the aroma, and then add the prepared sweet soy sauce.

Because the ingredients and recipes are simple, the differences between the condiments are even more highlighted.

Although Zhou Zhi was not responsible for voting, he could not miss eating it, and then he discovered two characteristics of his own old soy sauce that he had not discovered before.

You can taste it from the taste of drunken crab and white-cut chicken. Sheng Xinglong soy sauce contains a subtle sour fermentation aroma. The front taste is a bit like rice wine and osmanthus, and the tail is a bit like dried mushrooms and dried longan.

Moreover, it has a very obvious stimulating effect on the original umami flavor of the ingredients. Compared with the original dipping sauce of Liuyuan, the taste is much richer at once.

"Not bad, not bad." Cai Nan tasted two flavors of drunken crab and boiled chicken respectively, and took a glass of water to rinse his mouth: "How can you guys tell the difference? Which one is better?"

Everyone chose their favorite dipping sauce according to their own ideas. Only Ni Kuang couldn't make up his mind for a long time: "Weird, weird..."

"You're a foodie too, tell me, what's weird about it?" Cai Nan said with a smile.

"It's indeed a bit weird." Li Qiyan said: "You don't even need Brother Ni, I can tell you a thing or two."

"This drunken crab, the tail of this pot has an aroma similar to that of osmanthus, and the dipping sauce for the white-cut chicken, this one, seems to have a mushroom aroma at the beginning of the mouth?"

"No, no, this is a compound flavor." Ni Kuang used his chopsticks to light the drunken crab: "This one also has a flavor similar to rice wine, mixed with the flavor of Huadiao. Brother Li, you didn't taste it."

After speaking, he pointed his chopsticks at the white-cut chicken in front of him with dipping sauce: "And this boss, in addition to the umami flavor of mushrooms, also has a sweet aroma, more similar to... By the way, longan, the taste of dried longan

!”

Cai Nan picked a piece of cabbage and tasted it, then smiled and said, "Now we can announce the answer. If you try this cabbage, you will know whether you picked the right one."

Li Qiyan and Ni Kui each picked a piece of cabbage and tasted it. Li Qiyan smiled and said, "Hey! The two ends and ends I just mentioned are here!"

Ni Kui also laughed: "I'll try the plain-cut chicken again... um, that's right! This plain-cut chicken actually has the first taste of osmanthus, but it was suppressed by the sesame oil and I didn't taste it by accident!"

Li Qiyan also tasted the drunken crab again: "Ah, this crab actually has the sweetness of dried longan, but it was also suppressed by the sugar. I just ignored it..."

"So now the answer is out." Cai Nan said with a smile: "Let's see who is right and who is wrong?"

Most of the people were right. Only Director Wang smiled and said: "It seems that several of them are great experts in food. Only Xiao Zhang and I have been eating in the workplace canteen for a long time. We are embarrassed."

Zhou Zhi smiled and said: "It turns out that the soy sauce from my hometown still has such a rich taste, and there are different emphases in the two dishes. The flavor of drunken crab tail is more prominent, while the taste of plain chicken is more obvious. It has never been seen before.

Discover."

"Today is indeed a wonderful day, so I took matters into my own hands and cooked two more dishes as a reward." Li Dezhao was the most eager: "This soy sauce rice should be eaten while it's hot. In order to keep it hot, I asked the kitchen to cook it in a hot casserole.

Yes, we have to divide the green onions before they are defeated."

As soon as the rice was brought in, there was a fragrance of sauce in the room. Cai Nan sniffed: "This smell should be paired with Maotai..."

Director Wang smiled and said: "What Cai Gong said makes sense. Jiuzi and his family's hometown is on the bank of the Hongshui River, and the Maotai Distillery is just upstream. There is a local folk song about the Hongshui River, which is 'wine comes from the top, oil comes from the bottom'

, right elbow?”

What else could Zhou Zhi say? Zhou Zhi could only say yes.

However, Zhou Zhi could still taste Li Dezhao's thoughts. The animal fat was not only the lard that grandma used to use, but also some chicken fat.

Fry the rice grains until loose, then add Sheng Xinglong's five-year-old soy sauce and mix well, add chopped green onion, and the preparation of soy sauce fried rice can be said to be surprisingly simple.

However, its flavor is rich and fragrant, which can even be described as fragrant. As a staple food served at the end, it is a must-have and has received great praise.

Li Dezhao asked Zhou Zhi: "Can I introduce the manufacturer of this kind of soy sauce?"

Zhou Zhi smiled and said: "This is made by the factory contracted by the elders in the family, but there are too few of these five-year-old Sheng Xinglong."

After that, he briefly introduced the situation of time-honored brands in Jiangxian City: "After my aunt and sister-in-law took over the sauce garden factory the year before last year, they restored the factory's production capacity, reused all the large sauce vats, and added more than 2,000 sauce jars.

.”

"Starting from next year, a considerable number of three-year-old Chen Sheng Xinglong will begin to be produced. Such five-year products still have not yet formed a product scale."

However, Li Dezhao keenly discovered Zhou Zhi's words when introducing the process: "You just said that the soy sauce factory in your hometown does not need the step of inoculating bacteria?"

This was indeed very magical, so Zhou Zhi had no choice but to continue to patiently explain it to Li Dezhao.

After the general soy sauce factory makes the refried beans, they will introduce bacteria to mix the refried beans for fermentation.

The magical soil and water environment in the Xianshi area has allowed local soy sauce gardens to eliminate the step of "quoting" in the traditional handicraft of making soy sauce since ancient times.

You only need to spread the cooked beans in a dustpan and send them to the fermentation room. The natural bacteria in the air will adhere to the beans and quickly form a bacterial colony, which will decompose the protein in the beans into various amino acids and aromatic macromolecules.

Molecular cluster.

This is called being blessed by nature. Now, Sister Xiao Juaner is using modern science to analyze and cultivate special bacterial colonies first by the Hongshui River, hoping to obtain high-quality strains and crack the ultimate secret of the first market soy sauce.

However, judging from the current analysis, Sister Xiaojuan'er cultured a single variety extracted from it and used it for fermentation to make soy sauce, but it did not achieve the effect of traditional craftsmanship.

Sister Xiaojuaner and her experts believe that the reason for this situation is that the colonies of fermented beans are composite colonies, which means that it is not one kind of bacteria that is acting, but a competition between them.

The balanced relationship jointly creates the complex flavor of Xianshi soy sauce.

In addition to its excellent flavor, Xianshi soy sauce has several magical characteristics.

If ordinary soy sauce does not undergo sterilization and other processes, it will continue to metabolize under natural conditions and then precipitate;

It will be invaded by miscellaneous bacteria, causing the soy sauce to "spoil" and deteriorate.

Before the invention of pasteurization, these two problems were actually common problems after soy sauce was stored for a long time. However, after the introduction of pasteurization, the flavor of soy sauce was actually greatly lost.

This is similar to the huge difference in flavor between fresh beer and canned beer.

However, the first soy sauce on the market, perhaps because of the balance of the complex bacterial colonies, miraculously does not have these problems. As it is stored for a long time, the flavor becomes better.
Chapter completed!