The special equipment and raw materials for molecular cooking are mostly imported from abroad, and the cost is quite high. For this reason, Li Di has studied many alternative tools and methods, such as homemade caviar boxes, which are more than half cheaper than imported equipment; If there is no vacuum machine when cooking low-temperature dishes, you can seal the raw materials with plastic wrap and put them in a water bath. Not only that, he also developed many dishes suitable for China population by molecular technology, such as cold baked ice cream and milk juice capsules, which cost only a few cents, but made ice cream and milk have completely different tastes and shapes, and were deeply loved by diners after their introduction.

Chef Li not only has rich working experience in the Chinese food industry, but also came into contact with advanced molecular food concepts earlier, and has been committed to integrating molecular food technology into Chinese food for many years. According to his own experience, he vividly summed up ten practical techniques of molecular cooking, and explained them in detail from the perspective of a China chef, which can increase everyone's intuitive feelings.

Glue technology-amber glue

Brittle technology

The tool used in this technology is a vegetable dehydrator, which is actually a delicate dryer, which can dry all the mud into thin slices. Put vegetable puree (such as mashed potatoes, pumpkin puree, taro puree, etc.). ) or mix the juice of carrageenan on the non-stick pan mat, put it into the machine and dry the water completely. Vegetable puree and vegetable juice will become extremely thin, crisp and translucent slices, and their fragrance and nutrients can be completely preserved. Crispy can be used as a decoration for a dish or as a dessert alone.

Crispy technology-pumpkin crisp with vanilla ice cream

Fish seed technology

Add seaweed gel into fruit juice or tea, stir and dissolve, and drop the fruit juice into calcium powder solution with a needle or caviar box, and a film will be formed on the surface of each drop of fruit juice, thus producing the effect of caviar particles. The most commonly used tool for making "caviar" is a needle or imported caviar box. Needles are more troublesome to operate, while imported caviar box needles are more expensive, and the cheapest ones cost more than 1000. Chef Li's homemade caviar box is basically the same as imported tools, and the price can be saved by half.

Fish seed technology-rose fish seed blood swallow

Foam technology

Lecithin is added to the liquid with good taste, which can produce soap-like foam after high-speed stirring. This foam can be made into various flavors, such as red wine flavor, white wine flavor and various fruit flavors. And it won't collapse within 1 hour, so it can be used as decoration or edible.

Foam technology-purple potato and hawthorn with lemon foam

Glue technology

Because carrageenan is used in production, it is called glue technology. The function of carrageenan is to make the liquid solidify quickly, which is similar to agar commonly used in China, but the colloid made of agar is slightly turbid in color, and the colloid made of carrageenan is crystal clear.

Glue technology can be divided into three categories, namely diamond glue, amber glue and crystal glue. Diamond glue is a small syringe, which drips the prepared liquid on a non-stick pad and forms a diamond after dripping; Crystal glue's liquid ratio and temperature are the same as those of diamond gum, but it is made by immersing green leaves in liquid, which looks like dew on leaves, real and vivid, and has great visual impact; Amber gum is made by adding sugar color to the liquid of diamond gum to make it sauce red and sticking it on fruits or raw materials. Can be made into "candied haws" or "amber peach kernels", and the solidification speed is very fast. Moreover, when using glue technology to make "amber", in addition to adding sugar color, juice can also be added, and it can also be made into salty mouth, which has great room for trial. Glue technology is especially suitable for some high-end clubs and hotels, and has a very good decorative effect.

Smoke technology

Smoked wood with different scents is lit in a bong, and smoke is sprayed into a large-caliber glass. Then, cover the glass on the prepared dishes and serve the same table. When eating, the cup is open. At this time, the dishes were impregnated with the aroma of smoked wood, and the aftertaste of the food was full of fragrance. The effect of smoking also made the dishes more artistic. Smoking technology is now very popular and can be used in general hotels.

Smoking technology-smoked salmon

Ball game technology

In the past, liquid nitrogen was mostly used to refrigerate food, forming the effect of "ice cream". With its rapid refrigeration function, Chef Li found a new way to make ice hockey bowls, which only took three minutes and did not need a refrigerator for quick freezing for several hours. This kind of ice bowl can be used to pour vegetables (such as sea cucumber on the table) upside down on the plate, with a flash in it, and can also be used to hold vegetables, especially iced vegetables.

Ball technology-ice bowl

Capsule technology

The principle of capsule technology is the same as roe technology, except that small fish roe is made into large capsules. The tool for making "caviar" is a syringe or caviar box, and the spoon is used to make capsules. Chef Li did not use common fruit juice to make it, but demonstrated five kinds of very practical "sauce capsules", namely black pepper juice capsules, red wine juice capsules, chocolate capsules, coffee juice capsules and milk juice capsules, of which the first two capsules are suitable for Chinese food and the last three capsules are suitable for western food.

Capsule technology-milk juice capsule

Low temperature cooking technology

Cooking raw materials at a temperature below 70 degrees can maintain the tenderness and nutrients of raw materials to the maximum extent, such as foie gras, salmon, high-grade beef and other ingredients with high taste requirements, which can be operated in this way.

Low temperature technology-low temperature salmon

Liquid nitrogen cold combustion technology

This is another use form of liquid nitrogen, that is, using the low temperature of liquid nitrogen-196 degrees to "cold burn" the ingredients, so that the skin of the raw materials is cooled quickly and the taste is cold and crisp. A typical dish is "cold baked ice cream". First, the melted pudding ice cream is squeezed into fluffy cupcakes with siphon bottles, then put into liquid nitrogen for cold baking, and then stirred into a solid state with a spoon. This dish can be used as dessert, decorated with dried roses. The atmosphere will be better if we adopt the classroom method.

Cold combustion technology of liquid nitrogen-cold combustion ice cream

Oil painting technology

Why is the rabbi's hair still thin? The secret is to add emulsifier, glyceride and most importantly longevity sugar to olive oil and glucose, which is the most important raw material for extracting olive oil. Experiments show that the drawing effect of white sugar, rock sugar and syrup is not as good as that of longevity sugar, and the silk drawn with longevity sugar is thinner and more shiny. It takes about 3 minutes to make a shredded sugar roll, which can be used for decoration or eaten directly.