Why did Huang Rong keep Master Hongqi with cabbage and tofu
in the "shooting hero", Huang Rong wanted to leave Hong seven Kwok Jing Wu Gong, telling Master Hongqi his own dishes, such as "stir fried cabbage", "steamed tofu" did not do. Master Hongqi, a famous gourmet, was on the hook. Jin Yong's comment is that "the essence of Master Hongqi's taste, the world is rare, and the real cooking master, the more it is in the most ordinary dishes, the more wonderful it can be." It is from the point of view that people like new things, the more ordinary things, the more difficult to make new, so Huang Rong made "different" Chinese cabbage bean curd, to eat the gourmet food of Master Hongqi also has infinite attraction.
in fact, cabbage and tofu are hard to do, not only because people are so familiar that it is difficult to make new ones. From apes to civilized people, from hunting prey to wild fruit development to agricultural civilization and food culture, preferences for human tastes are also far away from ancestors. Modern people - compared with the history of apes to human beings, Huang Rong and Master Hongqi are enough to be "modern people" - most people have quite a few commonalities except for a few flavors. For example, it is sweet - this is the characteristic of mature fruit, the conventional part of the plant is only a few sweet sugarcane beets, and a sweet flavor is often associated with free amino acids in the meat and nucleotides, only a few of them are rich in such substances in non animal foods, and a good taste - in most cases, it is needed. The participation of oil or refined flour.
cabbage does not meet any of the above. It contains carbohydrates mainly fiber, not only not sweet, fiber too much of the old cabbage clapper taste is still very poor. It also has no pleasant aroma or taste. On the contrary, Chinese cabbage contains some phytate tannins as other plants. Fiber itself can not be digested, and phytic and tannins affect the body's absorption of other nutrients, and these things are "bad" for the scarce human ancestors. Compared with many plants, the content of these things in Chinese cabbage is actually less - the high content has been kicked out of the edible range by our ancestors and became "wild grass". Tannins and vitamins, the typical taste is "astringent". The ancestors chose the less "astringent" species like Chinese cabbage as food, but relative to the pleasing "sweet" "sweet" things, "astringent" apparently did not attract people.
but there is a spring ahead. The development of agriculture and biotechnology has greatly enriched human food. Those "sweet" sugar, "fragrant" meat, and the delicate rice noodle and oil "good taste" have gradually become the "enemy" of human health - so called too much. On the contrary, those fibers that are "full" or "nutritious" have become "the most popular commodities" on people's tables. And those "astringent" vitamins and other "phytochemicals" have also been found to be of great importance to human health. However, it is difficult to shift the nature of Jiangshan. The taste preference of history may need to be changed by the length of history. Today, these foods that are traditionally "tasty" can be made delicious and earn money. If it goes through today, it is probably easy to make it a "vegetarian chain" to become a very appealing brand - a college graduation to join a beggar may become a fashion rather than a news.
tofu is an interesting example in food. Beans have bean flavor, and people in East Asia, such as China and Japan, have been eating beans for a long time. People in North America are accustomed to the smell of milk and are rather disgusted with the smell of beans. Therefore, soymilk in North America is not a bit of a taste for East Asian people, but producers need to take "bean flavor" as a quality indicator as far as possible.
soybean milk is mainly composed of soybean oil and protein. Soybean oil is dispersed into small droplets, wrapped outside the protein. And there are plenty of oil-free proteins in the water. Under the organization of coagulants (gypsum, brine or gluconic lactone, etc.), these protein molecules are interconnected to form a tight network structure. Tofu itself has no pleasant taste except "bean flavor". If we want to change, we need to let foreign ingredients into the bean curd network. But in this tightly knit network structure, oil is wrapped by protein, and these proteins become part of the tight network. Water molecules are also closely monitored and there is little room for activity.
the water in tofu does not come out, and the seasoning elements outside are also hard to get in, which leads tofu to be "tasty". Huang Rong's steamed tofu is steamed tofu balls in the ham, so that the aroma molecules in the ham slowly penetrate. The usual casserole bean curd and fish stewed tofu are also the way of thinking - through a long time of encirclement and attack, some of the fragrance molecules are penetrated successfully. And the way of Mapo bean curd is simple: since it is difficult to walk into the heart of bean curd, then the incarnation to "Gorgon powder" becomes sticky, so that it can not get rid of it.
if you want to dismantle the tofu defense from inside, you need to take drastic action. Freeze the tofu, for example. During the freezing process, water gets rid of the binding of the protein network and becomes ice, and can not turn back when it is turned off and then easily outflow and leave a lot of cavity. The whole bean curd is also a foam with internal holes. Such tofu meets water and absorbs it with hunger or inside and outside. As long as there is seasoning in the water, it will take advantage of it.