MTL - A Mouthful of Sky-high Fried Rice, Lao Tang Apprenticed on the Spot-Chapter 78 gluten

  Chapter 78 Gluten

  After the dough woke up for half an hour, Li Yi brought a large basin with a diameter of 1.2 meters.

   This is the largest pot prepared by the program team, but it can barely hold the dough that has gained weight after proofing.

  Following, Li Yi greeted Huang Xiaoming who came to help, brought purified water with him, and poured it into the basin.

   After the basin was full, Li Yi sprinkled a handful of salt in it, and then called Liu Yifei, Zhao Jinmai and Wu Lei over: "Come, help me wash my face."

   "Coming!"

   Wu Lei and the others ran over happily.

   "What is this for?"

  Liu Yifei looked at a large ball of dough soaked in a basin of water, a little curious.

   "Wash your face."

  Li Yi explained casually.

   "Wash your face?"

  Liu Yifei was puzzled: "Why do you have to wash your face after reconciling?"

   "I want gluten in it."

  Li Yi explained: "The main ingredients of imitation meat dishes are tofu, gluten and various mushrooms.

  The role of gluten is to simulate the taste of meat.

  Gluten is the vegetable protein left after adding water to flour, kneading into dough, and washing off starch through continuous rinsing.

  Its main components are gliadin and glutenin, which are relatively sticky.

  So, we have to wash off all the starch in this dough, and the last thing left is gluten. "

  Liu Yifei realized something when she heard the words: "Oh, is that the kind of roasted gluten we usually eat?"

  Li Yi nodded: "The principle is similar, but the baked gluten on the market is basically made directly from gluten."

   "Gluten?"

  Liu Yifei blinked her eyes: "Technology and hard work again?"

   "That's not true."

Li Yi said with a smile: "Gluten is actually gluten that is dried and ground into flour. The factory just uses large-scale machinery and assembly lines to complete the steps of kneading and washing the dough, and then dehydrates the washed gluten and bakes it. Dried, and then ground into powder, it becomes gluten.

  However, the drying and re-grinding of gluten powder still has a certain impact on the gluten in it. After re-soaking in water, there is still a gap between the taste and the first time it is made.

  So, in order to achieve the effect of simulating meat quality and making it look like real ones, we have to wash the first gluten with water. "

  Listening to Li Yi's explanation, Zhao Jinmai on the side had already washed his hands and started kneading the dough in the water.

   "Haha! This feels so fun!"

  Zhao Jinmai giggled and squeezed happily: "It's just like my little nephew's belly, it's so comfortable to hold."

  Hearing her words, the others joined in.

   "Wow! It feels so decompressed."

  Wu Lei enjoyed it: "It feels like playing with a decompression toy."

   "This washes pretty fast, and the water turns white after a while."

  While kneading the dough, Huang Xiaoming looked at the water below that had turned into white soup, and asked, "How long does it take to wash it well?"

  While washing, Li Yi said, "Wash three to five times until the water no longer turns white, that is, after the starch is washed off, it will be the gluten I want in the end."

   "I don't know if this gluten is high in calories, will it make you fat if you eat it?"

  Wu Lei muttered while washing his face.

   "That's not necessarily true."

Li Yi smiled and said: "Gluten is vegetable protein, which has about the same calorie content as eggs, but if it is eaten roasted, with various oils and peppers and seasonings added, the calorie content will be relatively high, and after eating too much, the pressure on the kidneys will increase." It’s also relatively large, so it’s better to eat in moderation.”

  They chatted, and the audience in the live broadcast room also chatted enthusiastically.

   "My family used to open a cold noodle shop. My favorite thing to do is to wash the gluten. The gluten in the cold noodle is the best. There are small holes in the gluten, which absorb the soup, and the taste is very rich."

"Has anyone ever drank gluten soup? My family is from Suzhou, Huizhou. I can make gluten soup in summer. I wash out the gluten, then add green leafy vegetables, persimmons, vermicelli, and some vinegar. It tastes sour, fragrant, and thick. All, especially to relieve the heat!"

   "I've drank it! I'm from Fengxian County, North Jiangsu. We put silver and silver vegetables in our gluten soup, which is also very delicious!"

   "Who likes to eat gluten? My family is from Wuxi. During the holidays, the family here will make gluten stuffed with meat. We call it meat stuffed with gluten. It's delicious!"

   "When I eat hot pot, I also like gluten in oil. It's especially delicious. It's hot and spicy in one bite. It's really enjoyable!"

  In front of the camera, several people who were washing their faces also noticed the audience barrage, joined in, and started chatting.

  Wu Lei mentioned: "My hometown also eats gluten."

   "Of course, your hometown is so close to Wuxi."

  Zhao Jinmai said with a smile: "In my hometown, I eat roasted gluten, and there are fried gluten, and there is Malatang. I add it every time I eat it."

   "We also have fried gluten and gluten stuffed meat."

  Huang Xiaoming felt very strange: "It seems that there are different ways to eat gluten all over the country!"

   Liu Yifei looked at Li Yi and asked, "Brother Yi, when did gluten appear?"

  In everyone's minds, Li Yi has become an encyclopedia of cooking.

   "The first written record was in the Song Dynasty."

  Li Yi explained: "There was a pharmacist in the Song Dynasty named Kou Zongshi, who had a lot of research on Materia Medica and wrote a book called "Materia Medica Yanyi". When Li Shizhen wrote "Compendium of Materia Medica", he used it for reference.

  This "Materia Medica Yanyi" has a record, saying that wheat "chews into gluten and can stick to poultry and insects". This is the first written record of gluten.

  Including "Mengxi Bi Tan", it is also mentioned that where iron has steel, it is like there are tendons in the surface. Wash all the soft noodles, and the gluten will be visible. The same goes for steelmaking.

  Although this is a metaphor, it has already said the practice of gluten.

  So, gluten appeared in the Song Dynasty at the latest, but I believe that gluten existed before the Song Dynasty, but no one recorded it. "

  Wu Lei heard the words and couldn't help sighing: "It feels amazing, the ancients are really smart, and they can think of so many delicious food recipes."

  Zhao Jinmai asked curiously: "Brother Yi, how many types of gluten are there?"

   "According to the type, there is only one type, and according to the method, there are three common ones."

  Li Yi explained: "After washing, boiled gluten is water gluten, fried gluten is oil gluten, and steamed in a steamer is called roasted gluten in the south."

   "Hey! That's right! My house is called roasted bran."

   Wu Lei nodded.

   "It's the kind you put in Liangpi, right?"

  Zhao Jinmai was talking, suddenly thought of something, and asked Li Yi: "Eh? Brother Yi, can the washed water be used to make Liangpi?"

"yes!"

  Li Yi said with a smile: "The Liangpi is made by blanching the starch water washed out of the dough."

   "Then shall we have Liangpi at night?"

  Zhao Jinmai came to the spirit.

"all right!"

  Li Yi smiled and said: "This pot, let alone us, is enough for the entire program group."

   "Haha! Eat Liangpi!"

  Wu Lei smiled and picked up his wet hand, and flicked it towards Zhao Jinmai, and immediately flicked water on Zhao Jinmai's face.

   "Oops! Annoying!"

  Zhao Jinmai complained and also flicked towards him, but he avoided it with a smile.

  Unconvinced, Zhao Jinmai got up and chased after him.

  Watching them fight, Li Yi smiled and didn't say anything.

  But suddenly, he felt a chill on his cheek.

   Turning her head to look, it was Liu Yifei who was raising her hand and smiling happily.

  Seeing this, Li Yi deliberately picked up a handful of water, pretending to splash her, but Liu Yifei screamed and threw it away.

   Soon, there was laughter in the restaurant.

  (end of this chapter)