I use krypton gold to become stronger in the world of Shoji

Although a lot of negative news about Kohei is just rumors, Hayama doesn't know why, and he just can't have a good impression of Kohei in his heart.....

So at this time, when he heard that Shiomi Jun was going to learn something from him, Hayama instinctively felt uncomfortable.....

Shiomi Jun didn't expect that Hayama would stop him.

She didn't think too much about it, so she asked suspiciously:

"Why? Although Kohei is just a child, he has some unique insights into spices, and for those of us who do research, age and identity are not a problem at all, and I should have told you about Hayama!!"

"Okay, Hayama, don't think too much, in the next few days, the institute will ask you to take care of it!!! I will make you something delicious when I come back!!"

After Shiomi finished speaking, he happily began to collect his previous notes.....

Hayama, on the other hand, didn't know what to do.

Don't look at Shiomi Run's short stature, she is also cute and stupid, but in her bones, she is a very stubborn person, once she is determined by Run's to continue, even if others use eight horses to pull her, she will not look back.

Seeing that she now looks determined to learn from Xingping,

Ye Shan knew that he was afraid that this learning journey would definitely continue.

Ye Shan Liang, who felt very blocked in his heart, silently walked back to his room.

At this time, he only hated himself for being too weak, if he could master more knowledge of spices, then how could Runshe ask others?

I have to work harder!

Run, it can only be my Hayama's!

Just when Hayama was ready to be angry and work harder to study the cuisine,

A green leaf floating outside the window slowly fell on his head.

Under the reflection of the sun, the green leaves faintly emit a green glow..... Of course, all this was not noticed by Hayama, who was studying seriously......

...........

It's a pity that the world doesn't regret selling medicine,

If Hayama is given another chance to choose after a week, he will definitely stop all means to stop Jun Shiomi, who is ready to learn from Kohei.

Because, he doesn't want to suddenly have an extra dad!!

...........

The research institute prepared by Jun Shiomi, located in the northwest corner of Enzukigaku,

This is a place that was abandoned a few years ago, but it has been cleaned by cleaning staff from time to time.

And some of the equipment and materials here are relatively complete, so Kohei and Shiomi Jun just brought a lot of common spices on the market, and they can start work.

Sitting face-to-face at the table, Kohei began to tell Shiomi Jun in earnest some of his insights on spices.

"Professor Shiomi's research on spices has been going on for so many years, so I won't say much about some basic knowledge, let's go straight to the topic and discuss how to achieve the ultimate development of spices!"

"Professor Jun Shiomi wants to know about that spice first?"

Hearing Kohei's words, Shiomi Jun thought about it and said:

"Xingpingjun will talk about peppercorns first, everyone uses peppercorns a lot, and it is one of the most commonly used spices in the kitchen!"

"Okay, then let's start with peppercorns as an example!"

"Sichuan pepper in cooking, can play two main roles, one is the well-known to add hemp flavor, the second is to enhance the umami of the dish....

In the process of using Sichuan pepper, most chefs will choose to stir-fry Sichuan pepper with hot oil, so as to extract the hemp flavor of Sichuan pepper, which is a compound called hydroxymethyl sanshool.

The main element of Sichuan pepper to enhance umami, that is, limonene, will also slowly penetrate into the dish with the temperature of the oil at this time.

"

"A grain of peppercorns, contains about 31 percent of the content of peppercorne, and the content of limonene, about 25.1, of course, what I am talking about here is pepper skin, pepper fruit we will talk about later...!"

"For a dish, as long as the right proportion of Sichuan pepper is added, then it is enough to extract a sufficient amount of Sichuan pepper hemp to meet the needs of the whole dish.... However, if we want to develop the spice of Sichuan pepper to the limit, then we must focus on its second delicious element, which is the extraction of limonene!"

"Any kind of spice, in the cooking process, will have a loss of aroma and umami, and Sichuan pepper is no exception.... Normally, when cooking, the most suitable oil for Sichuan pepper is vegetable oil, because the density of vegetable oil is lower than that of animal oil, which will cause the oil temperature to rise faster, and it is easier to lock in the aroma and umami of Sichuan pepper....."

"The oil temperature is about 60-70 degrees, which is the most suitable temperature for stir-frying Sichuan peppercorns, and in this temperature range, Sichuan peppercorns lose the least amount of aroma and umami, and I believe Professor Shiomi Jun has studied this!"

Hearing Kohei's words, Jun Shiomi nodded.

She flipped through some of the materials she had brought, then took out a notebook and read it along.

"Here are some notes I've taken on my research on peppercorns!"

"Indeed, as you said, the oil temperature is around 70, which is the temperature that can best preserve the umami of Sichuan pepper, and vegetable oil is indeed more suitable for storing the umami of Sichuan pepper than animal oil...

If it is replaced with animal oil, then the 25 percent or so of limonene contained in Zanthoxylum pepper will evaporate 15 percent with the fumes, while vegetable oil will only cause it to evaporate 11 percent, of course, the time of stir-frying with oil is best controlled within 5-10 seconds, once less or more, it will lead to excessive loss of the fragrance of Zanthoxylum pepper, or incomplete extraction.

"

"Professor Shiomi Jun is right! This time is indeed the most suitable cooking time for Sichuan peppercorns!"

"Therefore, the significance of extreme development lies in how to increase the content of limonene as much as possible while retaining the right amount of pepper hempin. "

After all, the taste of Sichuan pepper is relatively heavy, a few pieces, it is enough to meet the requirements of the chef for the dishes, if you put more, it will indeed enhance the umami of the dishes, but in fact, the hemp taste of the dishes will also exceed the standard, not to mention some other taste elements contained in the peppercorns.

For some gourmets, this kind of cooking with more peppercorns is a huge flaw.

The significance of extreme development is to extract as many delicious elements as possible from the use of Sichuan peppercorns with the same amount of peppercorns. _

Feilu reminds you: three things to read - collection and recommendation