There are many "hams" in China, the oldest ones are the south leg of Zhejiang, the north leg of Jiangsu, and the Xuanwei ham of Yunnan, but the most famous is the "Jinhua ham", that is, the south leg, and other hams are named after it. Because "ham" is a pickled product, and after fermentation, the taste is particularly delicious, when MSG does not appear, it is the chef's magic weapon for cooking and freshness, and it is also the only food used to resist "MSG" in that year.
<h1 class= "pgc-h-arrow-right" > the origin of Jinhua ham</h1>
"Jinhua ham" was born in the last year of the Northern Song Dynasty. The Jin and Song states were at war, and the national strength of the two countries at that time could be said to be equal, but unfortunately, the Song kingdom gradually gained the upper hand, and one of the reasons was that the soldiers died mysteriously one after another. Curiously, the soldiers led by the front-line commander Zong Ze (Yiwu, Wuzhou, Zhejiang) rarely had this sudden death syndrome.
At the time of the defeat of the Song Dynasty, Song Ze believed that this might be related to food, and the "bacon" in his hometown was the nemesis of this disease. Therefore, the people in their hometown of Yiwu were called upon to mass-produce this "bacon" for the anti-Jin troops to eat, and since then, there has been no unprovoked sudden death in the army, and only then has the combat effectiveness been preserved and the Half Wall River of the Song Dynasty has been preserved.
Zhejiang's "bacon" is famous for ZongZe, and according to the Chinese Five Elements, the kingdom of Jin is "gold" and must be restrained with "fire". Therefore, this bacon was named "ham".
Years later, the mystery of the past years was finally solved, and it turned out to be a deadly bacterium called "botulinum toxin spore", which made the Song army lose its combat effectiveness for no reason. And the "nitrite" in the "bacon" is just the only nemesis of this bacterium.
When making "ham" pickling, in order to prevent corrosion, "nitrite" is placed, which is a compound that kills, preserves, preserves freshness, color, flavor, holds water, tender meat, and expands. Not only can it inhibit the ability of "poisonous bacteria", but also the antiseptic function is very good, which can allow pork to ferment freely without deterioration, coupled with a long period of sun and wind, ham will produce a rich aroma, like a moldy incense, a flowing incense.
Before msg did not appear, chefs rely on what seasoning, salt alone certainly can not be called out delicious dishes, relying on a boiled broth, using old hens, pork bones, plum meat, Jinhua ham, after 6 hours of boiling, this soup is the concentration of various ingredient essences, stir-fry dishes put a little umami taste, especially added ham boiling, with this soup stir-fried dishes, the umami taste of the dish is more endless.
One of the eight major cuisines, "Lu Cuisine", is the representative of the court cuisine, the best at boiling broth seasoning, the previous "Lu Cuisine" master only with a pot of broth, can make the bland food, into a delicious dish. However, due to the emergence of monosodium glutamate, the practice of using broth cooking in Lu cuisine has been replaced, resulting in the loss of many high-end dishes.
< h1 class= "pgc-h-arrow-right" > the emergence of MSG</h1>
"MSG" was invented by Kikusae Ikeda, a chemistry professor at Tokyo Imperial University in Japan. It is said that in 1908, Ikeda was inspired by his wife's kelp soup and carefully studied the chemical composition of kelp. A chemical called "sodium glutamate" was extracted, and Ikeda Kikusho used it to make an umami agent called "Ajinomoto".
After that, "Ajinomoto" began to enter China, and there was a loud advertising slogan called "Home Flavor Vegetarian, White Water To Chicken Soup", as long as you have it, even housewives can fry the effect of a chef. At that time, from the perspective of Chinese chefs, how can Chinese cooking technology lose to this "Ajinomoto", this is a disgraceful thing, In order to resist this seasoning, Chinese chefs have used the fragrant "Jinhua ham" as a seasoning to preserve the "Culinary Kingdom" signboard.
However, the cooking skills of the chefs were eventually defeated by "Ajinomoto", because the distributors of "Ajinomoto" used despicable means to put a gold coin in the packaging of "Ajinomoto" to attract greedy chefs.
Until later, after research, the Chinese engineer Wu Yunchu also extracted "sodium glutamate" by hydrolysis and named it "monosodium glutamate". MSG has slowly become widely used and has become an indispensable daily condiment for Chinese cooking.
MSG can not be used too much, the amount of use should be controlled between 0.1 and 1.0%, too much consumption of MSG for a long time, will cause discomfort to some people with poor physique.
Nowadays, many people are still disgusted with MSG, and blame Chinese food, restaurant chefs, which really should not be, because "MSG" is not created by Chinese, and Chinese chefs have resisted it.
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