A Mouthful of Sky-high Fried Rice, Lao Tang Apprenticed on the Spot

"Yes, there must be!"

The boss found a bag of glutinous rice familiarly, scooped up a spoonful from it, and handed it to Li Yi.

Li Yi grabbed a handful from the spoon, observed it, pinched a few more and put them into his mouth, chewed them carefully, tasted the taste, and then nodded: "Yes, yes, give me five bags !"

"good."

The boss turned around to give orders, and Zhao Jinmai behind couldn't help asking curiously, "Is Danyang's glutinous rice good?"

"pretty good?"

Li Yi explained casually: "The wine rice produced in the Danyang area is known as the king of rice, and it has been tribute rice to the imperial palace for generations.

In Danyang, the glutinous rice is called wine rice, which is used to make rice wine.

It is recorded in "Danyang County Chronicles" that glutinous rice is used for wine making in Chongming and Shaoxing, and it is famous for wine rice. There is wine rice that produces Sanyang, and Danyang is the best proverb.

It means that the glutinous rice in Danyang is of the best quality. "

"King of rice?"

Zhao Jinmai couldn't help being speechless: "Isn't this tone too loud?"

"fine."

Li Yi smiled and said: "In the long glutinous rice, the rice produced in Danyang can be regarded as the first echelon of good rice."

"Why is it called long glutinous rice?"

Zhao Jinmai didn't understand: "Is there still short glutinous rice?"

"There is no short glutinous rice, only round glutinous rice."

Li Yi explained: "Long glutinous rice is generally produced in the south, and round glutinous rice is produced in the north. This is a popular name. The official names are japonica glutinous rice and indica glutinous rice."

"Japonic type?"

Zhao Jinmai was even more confused: "I remember that japonica rice is not used to make porridge? Why is it mixed with glutinous rice again?"

"Is such that."

Li Yi explained patiently: "Glutinous rice is just a popular name, it does not belong to a separate variety.

Domestic cultivated rice is only divided into two subspecies, indica and japonica, both of which have glutinous and non-glutinous types.

The viscosity of rice is mainly related to the composition of starch in it.

Starch is divided into amylose and amylopectin.

Amylopectin is relatively viscous and can be completely gelatinized into a thick paste after cooking.

Amylose can only form a paste with a relatively low viscosity.

Generally, there is more amylose in indica rice, so the stickiness is relatively small.

The amylopectin content of japonica rice is relatively high, so it can be gelatinized to be thicker.

Therefore, it is more suitable to use japonica rice to make porridge. The porridge produced is thicker, which is the white porridge in the south.

If you use indica rice to boil until the rice blooms, you can only boil it into porridge. The rice and soup will be layered, and the rice grains will sink to the bottom, leaving the rice soup on top. "

Listening to Li Yi's explanation, Zhao Jinmai confirmed his memories, and found out in surprise: "Eh? It's really true! When I was young, I always drank that kind of layered porridge at home. I thought it was porridge.

But when I went to the south, I drank the porridge in the south, which was very thick white porridge. "

Wu Lei was puzzled when he heard this: "What is rice porridge? I haven't seen it before."

Zhao Jinmai explained to him: "It is translucent rice soup, which can be drunk as water."

"Drink it as water?"

Wu Lei couldn't understand: "Our porridge is eaten as a meal."

"It's different, it's really different."

Zhao Jinmai sighed: "The difference between the south and the north is really big."

Huang Xiaoming was listening and asked curiously, "What about glutinous rice? Which kind of glutinous rice is it?"

"Glutinous rice belongs to both."

Li Yi smiled and said: "The long-grain glutinous rice we are talking about belongs to the glutinous rice in indica rice, and its scientific name is long-grain glutinous rice, also known as small glutinous rice.

Round glutinous rice belongs to the glutinous rice in japonica rice, and its scientific name is Tuanli Nuo, also called Da Nuo.

Glutinous rice is a mutant type of rice, which contains 100% amylopectin, so the viscosity is particularly strong.

It is said that the city wall of Jinling is made of granite bricks, and then glutinous rice soup is poured into the cracks of the bricks, so it is very strong. "

"real or fake?"

Wu Lei was curious: "Can glutinous rice stick to the city wall?"

"It certainly can't be all glutinous rice soup."

Li Yi said with a smile: "Someone tested it, and it was a paste made of tung oil, glutinous rice soup and lime water that glued the brick joints together, but it is indeed glutinous rice that plays the main role of bonding."

"too strong!"

Wu Lei exclaimed: "Using glutinous rice to build walls, I thought it was just a fiction in novels, but I didn't expect it to be true?"

Zhao Jinmai was listening, still a little puzzled: "I don't understand, since indica rice is all amylose, why is there glutinous rice full of amylopectin? Isn't this a contradiction?"

"No contradiction."

Li Yi explained with a smile: "Actually, it's because of a mutation. Now, after research, the academic community has confirmed through gene sequencing that the origin of our cultivated rice was 8,200 years ago.

At that time, all we planted were primitive wild rice.

The appearance of wild rice is closer to indica rice, so the academic circles generally regard indica rice as the basic type.

Later, as the proportion of domesticated rice increased, the original wild habits weakened, the yield of rice began to increase, and mutations gradually appeared.

About 3,900 years ago, the original rice was divided into two subspecies of indica and japonica.

Indica rice maintains the appearance and properties close to the original rice, while japonica rice with a part of amylopectin mutated has also begun to be separated and sown separately.

As for the appearance time of glutinous rice, it is not sure yet, but there are already records of glutinous rice in the "Book of Songs" 3,000 years ago.

Therefore, glutinous rice should be the most sticky rice species cultivated by the ancestors after the emergence of japonica rice, and began to intentionally collect more sticky japonica rice.

The time when it appeared should be 3,900 years before the appearance of japonica rice, and nearly a thousand years since the appearance of "Book of Songs". "

Listening to Li Yi's narration, Zhao Jinmai was already fascinated.

After Li Yi finished speaking, she couldn't help sighing: "It's amazing! It sounds a bit like Grandpa Yuan's method of cultivating rice!"

"Different."

Li Yi smiled and said: "Grandfather Yuan used three-line hybridization and two-line hybridization to breed hybrid rice. The ancients at that time did not understand these, and they used the most primitive and simple method of saving seeds.

That is to say, the largest and fullest spikes of the rice planted in each season are kept as the seeds of the next season.

In this way, one season after another is planted, and it takes a long time to complete the optimal breeding. "

Listening to Li Yi's description, everyone was fascinated.

Everyone seems to have crossed the long river of time and saw the ancestors thousands of years ago, facing the loess and back to the sky, planting primitive rice hard.

Even those rice grains whose grain size and plumpness cannot be compared with today's, they are reluctant to eat, and they all keep the big ones as seeds for the coming year.

Liu Yifei couldn't help sighing: "A thousand years is so long!"

"yes!"

Huang Xiaoming nodded with a complicated expression: "People at that time probably lived to be thirty or forty years old, which was already considered a long life.

It takes twenty-five generations to cultivate a new kind of rice in one thousand years. "

"This is epic!"

Wu Lei took a deep breath and sighed deeply.

Zhao Jinmai stroked her hairy arm, she already had goosebumps all over her body.

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