Abandoned the Immortal Cultivator, returned to his hometown to farm and sing

Chapter 889 883. Turning Mushrooms into Meat
Just do it.

How to add meaty flavor to mushrooms.

This is a question that requires us to first ask, what is meat flavor.

It's very simple, it's animal fat and flavor substances.

How to incorporate meat flavor into ingredients?
It's even simpler, just absorb the fat, such as braised tofu with braised meat, and stewed tofu with fish.

The same principle applies to mushrooms.

The difference lies in the cooking method...

Master Lin picked up a mushroom and patted it. It was big, round and smooth. It looked and felt good, and he couldn't help but want to pat it twice.

Then I broke off another small piece, looked at the inside, touched the broken pieces, and felt the texture.

Said: "It feels a bit like a button mushroom, not a button mushroom, but a button mushroom commonly known as a button mushroom."

Sometimes, the white mushrooms referred to as "Ouyang Trichoderma" refer to the mushrooms outside the city, which are the white mushrooms produced on the grassland outside Zhangjiakou.

The so-called Oyster Mushroom is just one of the mushrooms outside the mouth.

Ma Zhitao gave a thumbs up and said, "You guessed it right. The Agaricus bisporus you mentioned is also a species of the Agaricus family and genus Agaricus. They are close relatives."

That's about it.

Master Lin chose the cooking method, which is frying.

First put a large piece of lard in the pot, melt it and heat it.

Then add thickly sliced ​​Chinese gourmet mushrooms.

The mushroom slices were cut by Master Xu. He wanted to make a braised pork belly, so he cut the mushrooms exactly like the big slices of fat.

Fortunately, the mushroom is big, so it can be cut so similarly.

Enough lard was added so that the mushrooms were completely covered after being put into the pan. Because the oil temperature was high enough, the surface of the mushrooms shrank quickly and was covered with a layer of browned brown.

A large number of tiny bubbles are also appearing on the surface of the oil.

This is because the mushrooms release their moisture quickly under high temperature.

Afterwards, Master Lin put a few pieces of fat grains into the wok and used chopsticks to cover them with mushrooms.

This fat grain is not lard, but it is related. It is a block of subcutaneous fat of the pig. It is solid and is also the raw material for refining lard.

The difference between the two in cooking is that fat grains have more flavor substances, which are used to increase the aroma.

The same is true when cooking mushrooms now, to enhance the flavor.

In fact, the principle is very simple.

When mushrooms expand due to heat, their cells burst, a large amount of water is lost, and their structure changes.

This will cause gaps to appear within and between cells, which will be filled with oil, and even under the action of heat conduction, flavor substances will enter the mushrooms.

This gives the mushrooms a meaty flavor.

Lard provides fat, and fat grains provide flavor.

However, how much water to release, how much oil to absorb, and how much heat to control all depend on Master Lin’s skills.

These are completely new ingredients, and Chef Lin has never cooked them before.

Just try slowly...

Soon, Master Lin felt that it was almost done and took out the mushroom slices fried in lard and fat.

Wipe off the oil on the surface and let it dry for a while.

Then Master Lin picked up the mushroom slices and put them on a plate and handed them to Xu and Wang.

The three chefs tasted first.

Master Wang picked up a piece and put it in his mouth. He squinted his eyes and tasted it carefully. He nodded, "The meat flavor has entered. This method is feasible. The taste is also similar. Not bad."

Master Xu also tasted a piece and nodded, then shook his head, "It does have the meaty taste, but it's a bit too much and greasy."

After tasting it, Chef Lin agreed with the other two chefs, "It's a bit like meat, not tender enough, too oily, and has a strong oily smell. I'll make some improvements."

Luo Yihang and the others didn't need to be called, they were all waiting.

Each person gets one piece and they share it.

After Luo Yihang picked up a piece and put it in his mouth, he was surprised to find that he could really taste the flavor of meat. Combined with the soft texture of the delicious Chinese mushrooms, it already tasted quite like fatty meat, except that it did not melt in the mouth.

The most important thing is that the umami flavor of the mushrooms is retained, and one plus one is far greater than two.

But, it’s time to talk about the shortcomings.

It was more than just greasy. Luo Yihang even felt his throat was burnt and greasy with every mouthful.

Xiao Zhao was so excited that he spit it out secretly. Did Master Lin really cook it according to the standard of a big piece of fat meat?

Although there are a few shortcomings, the meat flavor is definitely there. It’s the first time, so it should be encouraged.

Luo Yihang gave a thumbs up and said, "Master Lin, you are amazing."

Master Lin waved his hand modestly, "Not yet. This is my first time making this. I don't have much experience. I can only be considered to have just begun to learn the ropes."

"It doesn't matter if you have no experience. This thing has just been discovered and has been used for scientific research. No one has any cooking experience yet. Well, you guys are the first batch, and those after you will have experience." Luo Yihang told the truth.

Master Wang added: "So we got to try something new."

"It should be said that you are pioneers. If this mushroom enters thousands of households in the future and has a long history, passed down for hundreds or thousands of years, you will all be credited for it."

Wow~ This is such flattery for Master Wang, hahaha.

Xu and Lin also looked pleased and yearning.

They have plenty of money and status, and they are all so old, they have experienced everything.

But I have never experienced anything that will be remembered forever.

It’s so beautiful just thinking about it.

"You guys don't mind if we take some credit for your contribution, right?" Luo Yihang made a joke, waking the three of them from their fantasies.

"Do you have any evil ideas, kid? Bring them up here and stop talking nonsense." Master Xu really understood Luo Yihang and was not polite at all.

Luo Yihang was really quick with words, "Come on, get on the machine, aren't we accumulating experience and data for reference?"

After that, he made a phone call and asked the laboratory to send down the spectrometer.

On-site testing of food ingredients.

During this period of time, Master Lin and his team are studying improvement plans.

For example, Master Xu suggested, “Try frying first and then steaming?”

Steaming is a common method to remove oily smell and soften...
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Ma Zhitao operates the machine.

I first tested the raw Chinese gourmet mushrooms.

The water content is 85%. Desert crops are worthy of being desert crops. The water content is much lower than the 94% of shiitake mushrooms. No wonder the stir-fried vegetables are dry.

Among other substances, polysaccharides account for 4.62%; proteins account for 33.75%, which is really high; shiitake mushrooms account for only 14%; and dietary fiber accounts for 18.6%, which is really low, especially for shiitake mushrooms, at 33%.

In addition, the fat content is only 0.83%, which is a lack of oil and water to a certain extent.

Vitamins and minerals are average. The selenium content is relatively high, but not outstanding.

But amino acids, it's simply too exaggerated.

Amino acids are the basic structures that make up proteins. When the human body digests protein in food, it breaks it down into single amino acids which are then absorbed and synthesized into proteins in the human body.

The protein content of Chinese delicious mushrooms is so high, and among these proteins, 68.1% are essential amino acids for the human body, which means that humans cannot synthesize them by themselves and need to obtain them through food.

People define what is delicious based on the content of these amino acids.

It's a foraging instinct that's engraved in our genes.

And among China’s delicious mushrooms, more than half are.

In addition, there are 5.4% umami amino acids in total, which are attractive to people and can be perceived by taste buds and sense of smell, and are defined as "fresh" substances.

All these things with so many varieties and so much content are concentrated in one mushroom, how can it not be delicious.

Nature is truly amazing. In the XJ desert, a place where few people go, and even underground, it is possible that food that is so attractive to humans has evolved.

It is also possible that because this place is sparsely populated by humans and animals, there is no need for them to evolve any self-protection capabilities.

I am only busy fighting against the heavens, the earth and the environment...

Then test the ones processed by Master Lin.

It was found that the water content dropped to 51%, and about 7% of the protein was lost, most of which was water-soluble and disappeared along with the water. There was still more than 25% left. No wonder it was still so delicious.

Then many new amino acids were added, coming from lard and fat grains.

The most significant change was in fat, which soared from 0.83% to 26%.

Can 26% have such a taste? To the point of being greasy?

How much pork is real?

"Master Xu, please help me get a few pieces of pork, from different parts, including the fattiest ones you think. Then please cook it in the normal way. The way you think is most suitable."

Just compare and you will know.

(End of this chapter)