Introduction of old noodles: the microbial code of traditional rice cake fermentation techniques
In the realm of traditional Chinese pastry-making techniques, which is as vast as a galaxy, the fermentation method of old noodles used in making rice cakes can be regarded as a record of the process of microbial domestication that shows dynamic changes.
This traditional technique has been included in the relevant expanded list, which is a list of representative items of national intangible cultural heritage. Its core focus is to accurately control the punctuation of fermentation bacteria.
The thing called "old noodles" is the fermented dough that was specially saved after the last pasta making. In terms of theory, it is called "introduction" or "yeast".
It is not the kind of simple leftover material, but contains wild yeasts, lactic acid bacteria, etc., and many complex microbial communities, which exist as living carriers.
When these old noodles with rich bacterial flora are added to freshly ground rice flour, a relay of life in the microscopic world begins.
Let the dough rise overnight, and the bacteria in the dough will fully multiply. Under the action of enzymes, the starch will be saccharified step by step, and then decomposed by yeast, releasing carbon dioxide, and finally forming a fluffy and porous dough skeleton.
Such a process is the simple understanding and excellent application of the principles of natural fermentation by the ancestors during the period of agricultural civilization. It is also a micro-level embodiment of the philosophy of "harmony between man and nature" in the essence of craftsmanship in the kitchen.
Acid-base reconciliation: a model of empirical science in intangible inheritance
Another important essence of traditional fermentation technology is the identification and intervention of the fermentation end point, especially the key step of adding edible alkali or baking soda the next day.
This is not only a technology, but also an empirical science based on long-term observation.
When the degree of fermentation is insufficient, the network of the dough cannot be fully constructed, and the finished product will become stiff, like "dead dough" and lose the softness that the rice cake should have. If the fermentation is too high, the acid produced by the lactic acid bacteria will be excessive, and the dough will emit a sour taste, thereby destroying the sweetness and purity of the flavor.
Through the participation of alkali, on the one hand, excessive acidic substances are neutralized, thereby restoring the acid-base balance of the dough to match it; on the other hand, the carbon dioxide gas generated by the reaction of alkali and acid further fills the pore structure of the dough, thereby achieving the ultimate "soft" state of the final product.
The quality of hot noodles and the protection of charm: the process mechanism of rice cake making
Every process of making rice cakes implies profound physical and biochemical mechanisms.
First, boil the noodles in boiling water. The purpose is to fully gelatinize the starch in the rice flour, increase the water absorption and stickiness of the dough, and build a solid foundation for subsequent fermentation.
After the temperature drops to normal temperature, add the old noodles. The reason for doing this is just to protect the activity of the bacteria and prevent it from being killed by the high temperature.
The batter after rising needs to be "stirred less". To achieve this, it is actually to carefully protect the already formed bubble structure to avoid excessive damage to the air chamber due to external force, which will lead to "defoaming".
For example, these subtle plot details, as emphasized in the situation of intangible cultural heritage protection, are the key to maintaining the original authenticity of traditional skills.
In addition, whether you soak the rice and make it into powder yourself, or use an electric baking pan to control the temperature for baking, this shows the adaptability of traditional techniques in contemporary life. It not only retains the special moist and glutinous taste, but also incorporates the convenience of modern cooking utensils.
Living inheritance: contemporary value from home kitchen to cultural space
Making old noodle rice cakes is not just a simple and easy cooking process. It carries profound social and cultural significance and memories full of family emotions.
Think of it as a typical practice that focuses on folk cultural space. It often connects many aspects of festivals, sacrifices, and daily life.
At a time when industrial fermentation agents are extremely popular, adhering to the fermentation method of old noodles is not only full of persistence in a traditional taste, but also to protect the dignity of traditional handicrafts.
The inheritance and development path of this skill is facing a transformation from intergenerational transmission within the family to socialization and professional protection.
An in-depth analysis of the microbiological principles behind it, an interpretation of its material characteristics, and an analysis of its craft aesthetics will help improve the public's understanding of intangible cultural heritage items, tap its potential in healthy diet, tap its potential in cultural identity, and tap its potential in the activation value of the times.
By rigorously recording and disseminating this "living heritage", we not only preserve a skill, but also continue a life wisdom deeply rooted in land and time, so that the fragrance of rice from the past will continue to warm the dining table and soul of the future.
Comments NOTHING