Chihara Takuya really didn’t speak Chinese before he came here, but only listened a little bit, and now he’s just learning Chinese.
So the tone of voice sounded a bit weird, and the words were a bit unreal, but fortunately Yuan Zhou understood it.
Chihara asked how to make the rice so delicious, so it has the meaning of the rice itself.
“It’s very simple.” Yuan Zhou said calmly.
“No, no, it’s not simple, it’s not simple at all. Nowadays, many people ignore the taste of the rice itself in pursuit of the softness and stickiness of the rice. They have only the texture and no sense of taste.” Chihara Takuya shook his head again and again and said excitedly a bunch of words.
In the end, I had to change to Japanese, but fortunately, Oishi Xiujie, who was on the side, began to act as a translator seriously and conscientiously.
Translate Qianyuan Tuo’s meaning to Yuan Zhou in a timely and accurate manner.
In his current status as Yuanzhou, he doesn’t need to know multiple languages, because those who come to visit will learn Chinese by themselves. This is the respect brought by his own strength.
“I’m sorry, I’m excited.” After Dashi Xiujie finished translating, Qianyuan Tuo bowed again to Yuan Zhou and apologized.
Because of the Japanese I just blurted out.
Qianyuan Tuo naturally knew that Yuanzhou could not speak Japanese, so it was a little rude to speak Japanese to Yuanzhou in such a long string just now.
“Yes.” Yuan Zhou nodded, expressing his acceptance of Qianyuan Taku’s apology.
“Thank you Chef Yuan.” Chihara Takuya thanked him again.
The best Chinese that Chihara can speak now is the words thank you, sorry, and chef Yuan, which can be said to be true.
When speaking other Chinese, the intonation and wording are a bit weird, but fortunately within the range of understanding.
“You’re welcome.” Yuan Zhou shook his head, then without waiting for Qianyuan Taku to continue being polite, he spoke again.
“Cooking is very basic. It’s not simple, it’s basic.” Yuan Zhou coughed, this time it must be mellow.
“Yes.” Qianyuan Taku and Dashi Xiujie nodded in agreement.
“So first of all, we have to understand the rice itself. I’ll omit the fancy information and say the useful core. The softness of the rice itself depends on whether the rice contains amylose or amylopectin, because 75%~80% of the japonica rice is The ingredient 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 viscosity or waxiness of cooked rice, so The more amylose, the less sticky the rice, and the more dry it is in the mouth. Especially when the rice is cold, the rice with more amylose will have a bad taste.”
“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, It can release more sweet-sweet small-molecule sugars in the mouth, so rice with more amylopectin tastes sweeter.”
“So diners or most people think that glutinous rice is delicious because the starch in glutinous rice is all amylopectin.” In the end, Yuanzhou said conclusively.
When Yuan Zhou said this, his expression was serious and he spoke at a medium speed. Although Dashi Xiujie had a hard time translating, he still completed the translation.
Qianyuan Taku, who had been listening attentively, was puzzled at first, and then forced Yuan Zhou to say something out of line, and finally couldn’t help but admire him.
Yes it is admiration.
To be honest, Chihara Takuya spent two years in retreat in the countryside, studying and understanding the ingredients seriously, and even planting them himself, but he never thought about knowing an ordinary rice from this scientific aspect.
But Yuan Zhou, who clearly has a master-level cooking skill in front of him, can say all kinds of knowledge about rice casually.
If others say that Qianyuan Takuchi thinks he is memorizing documents, but Yuanzhou, as a master, still has his works in front, then it will be different.
From his casual look, he knows that he not only understands rice, but also understands all aspects of the ingredients under his hands.
“You are really amazing.” Qianyuan Taku couldn’t help but bowed deeply to Yuan Zhou again.
Yuanzhou nodded, and then continued: “In addition to understanding rice, you also need to understand the water for cooking.”
“Yes, that’s right.” Chihara Taku and Oishi Xiujie nodded in unison.
Actually, from the beginning of Yuanzhou’s introduction, Dashi Xiujie recorded everything Yuanzhou said like a primary school student.
Among them, Chihara Taku could only look at him enviously, because he didn’t prepare a pen and paper, and Dashi Xiujie refused to give him the pen and paper.
“Most of the water in your country is soft water, with a low concentration of calcium and magnesium ions, which is very suitable for cooking.” Yuanzhou said.
Speaking of this, the two nodded in unison again to show their understanding.
Yuanzhou then said, “Our country has a vast territory and abundant resources, and the tap water that is often consumed is hard water, which can hurt its fragrance when used for cooking, so I chose Zhenjiang Middle Cold Spring, also known as Nanlingshui.”
“This water is a good water for decocting tea. It has been famous all over the country as early as the Tang Dynasty. It is just right for cooking. It can not hurt the aroma of rice grains, and can also increase the aroma of rice.” Yuanzhou said.
“This is because the spring water is rich in trace elements that are beneficial to the human body. After natural filtration through sand and gravel, it contains very little chlorine. The water is clear and sweet, which can make the rice grains better display its fragrance.” Yuanzhou concluded. said.
When Yuanzhou talked about the Tang Dynasty, Dashi Xiujie and Qianyuan Tuo nodded and couldn’t help but exclaim.
No way, after all, the influence of the Tang Dynasty on Japan is too great, and I can’t help but marvel when I hear the water of the Tang Dynasty.
“I didn’t expect Chef Yuan that you have such strict requirements for water, and you understand that you are indeed a great master.” Chihara Takuya sighed again.
“This is natural. As far as I know, Chef Yuan knows the ingredients under his knife very well~IndoMTL.com~ Before Yuanzhou can speak, Dashi Xiujie speaks proudly.
Those who didn’t know that thought they were complimenting him.
“With good rice and good water, all that’s left is 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.” Chihara Takuya nodded and continued.
“You still need to pick the rice. You need to ensure that each grain of rice is complete and uniform in size, so as to make the heat even.” Yuan Zhou added indifferently.
“I was negligent.” Chihara Takuya immediately bowed his head and admitted his mistake.
“Every step of cooking needs to be rigorous and serious.” Yuan Zhou said.
“You’re right, Chef Yuan.” Takumi Chihara nodded.
“Okay, it’s getting late.” Yuanzhou nodded, and he said nothing more to see off the guest.
“I’m sorry, Chef Yuan, for disturbing you.” Takuya Chihara saw that it was really late, and he said goodbye immediately.
“Yes.” Yuan Zhou nodded.
“Thank you for your guidance, Chef Yuan.” Dashi Xiujie and Chihara Takashi stepped back and went out, and finally they both bowed at the door to thank them.
“The journey is smooth.” Yuan Zhou maintained a serious expression and nodded slightly to say goodbye.
At this time, the two got up, said goodbye to Yuanzhou again, and left.
As soon as the two left, the store immediately became quiet, and Yuan Zhou exhaled in an instant: “Huh, I can finally rest for a while.”
Speaking of which, Yuan Zhou glanced outside and saw that there was no one at the door, he immediately reached out and rubbed his cheeks, then continued to turn upstairs to wash up with a serious face.
Washing once after every meal is a habit of Yuan Zhou with obsessive-compulsive disorder.
……
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