Author: Shi Jingbo
More than 2,000 years ago, the ancient Chinese ancestors have discovered and mastered fermentation technology. The invention of fermentation technology is of epoch-making significance for human dietary life. It not only changed the taste of food, but most importantly, the ancients have been very sure that it provides people with a completely different nutritional value, beneficial to health of the new cuisine, ushered in the era of health food, and still can not be surpassed by modern industry.
Through fermentation technology, people in different regions use local materials to develop fermented products that are completely suitable for the local diet structure and body needs. Wine, vinegar, sauce, and curd milk, foods that have been passed down for thousands of years, are still indispensable ingredients on the table today, and they will endure for a long time.
Unlike the mash made of glutinous rice in the south, the Great Northwestern people use indigenous yarrow to make a delicious snack that is more suitable for the local physique and intestinal flora - sweet sauce. Yarrow, a multigrain grown on vast yellow lands, has good health care functions and can retain the intact shape and refreshing taste that glutinous rice cannot retain during fermentation. Through fermentation, under the action of microbial molecules, a large number of beneficial sugars, amino acids, vitamins and other metabolites are produced, which are difficult to be absorbed by the human body, crude fiber and polysaccharides are decomposed and utilized, harmful toxins are degraded and eliminated by microbial molecules, and the properties and taste become softer.
For Shi Jingbo, trying the ancient method of brewing sweet sauce is also an epoch-making event, which may be the beginning of a series of fermented foods such as curd milk and syrup water. Select high-quality cherbeed wheat, cook it under the urging of slow heat, pour it on a clean bamboo board and let it cool, add sweet wine koji, stir well, make the koji in uniform contact with each horsa pellet, and then load it into a more chemically stable pottery for two to three days of room temperature fermentation.
For an authentic diner, it's a long wait, and the joy of success will be enormous. In the microscopic world, the seemingly silent fermentation process is in the microscopic world, but in the microscopic world, countless microbial molecules are reacting violently in a hundred million times per second. Starch and proteolysis, gradients produce dextrin, maltose, glucose and various amino acids, dietary fiber under the impetus of probiotics, accelerated decomposition, probiotics probiotic proliferation, and constantly produce new beneficial metabolic substances.
This great principle of reaction is only systematically studied today in university classrooms, and continues to decipher his mysteries in the laboratories of graduate students. For thousands of years, in the kitchen of Chinese, it can be skillfully used by the most ordinary housewives. In the case of complete ignorance of microbial science and modern food nutrition, they can summarize the ingenious process that is completely in line with the principle of microbial fermentation in countless successful or unsuccessful experiences, and produce food with good health care functions, which cannot but be said to be a miracle, reflecting the survival and life wisdom of our ancestors.
In a wisp of fermented sweetness, the Great Northwesterns have redefined the better life.
