Nowadays, with the acceleration of urbanization and the gradual popularization of contemporary rural life, wood stoves have quietly become history. As people move from rural areas to cities, the old heart becomes thicker and heavier. The delicious food cooked by the elderly while busy at work, and then cooked in a wood stove, has long become the taste of childhood and hometown. Because we eat so well, I would encounter fire every day when I was young.

With the development of the economy and people’s increasingly high requirements for the environment, most households now try to use rice cookers to cook, but people in the past were accustomed to cooking with firewood. Rice, and the rice cooked in a large iron pot has round particles, a mellow aroma, and a stronger taste. Many people don't understand why? Even if it is the same rice, the taste is much different when it is sent from hometown to be cooked in the city. Is it really a problem with the pot? People have always felt that food burned with wood is natural and good.

So, why is food lit by firewood in rural areas more delicious than food lit by electricity? Because the wood contains alicyclic cinnamic aldehyde, it forms an aroma when ignited, giving the food a unique taste. The stove uses firewood and grass, and the fire is very strong. The food cooked is much better than coal and liquefied gas.

Many rural elderly people say that if they are not used to burning coal or liquefied gas, they must use firewood to cook to taste the food. Wood fire, wheat straw fire stable, tired of the nutrients of these raw materials being stewed away. Fire is one of the three major elements of Chinese cuisine. The work of the knife and seasonings are all controlled by humans. Even if it is made with gas, only the fire is the most subtle.

Except for wood stoves, large cast iron pots, because the pots are relatively large and deep, conduct heat quickly, and they can be cooked half-cooked or a little cooked without even needing to stir-fry. And there is no range hood on it, so the original flavor will not be extracted, so that the effect of color, fragrance and flavor can be achieved. The speed of electricity is fast and the nutrients are flowing out too much. The fire of wood heats the food evenly in the wok, unlike coal, liquefied gas and other fires. The bottom pan is hot, and the vegetables below are still cooking. The vegetables may be raw, but the pan is also constantly frying. It turns out that The dishes had little taste.

In the past, I traveled a lot. The dishes in the hotel are not only seasoned, but basically all the dishes are delicious. I always feel that this is the reason. There is not a hotel chef in this country who knows how to cook wood as well as the women who cook wood.

There is also a psychological reason. Wood fire is now very rare, so it feels more powerful. In addition, water bodies are also part of the reason why people living in rural areas have the same feeling. Most of the water used in rural areas is surface water (water hardness, high content of natural minerals), while fire accidents in cities are both power and gas, and the water used is solution water (softened water, low mineral content) ).

Why is food made from wood in the countryside more delicious than liquefied gas? Here comes the scientific research statement.

Firewood is a natural product that concentrates the essence of nature. Its energy will enter the plate, making the dishes particularly delicious. In addition, gas is now used to cook vegetables and fruits. Gas is a human invention. Therefore, no matter what kind of chemical things are more or less familiar to people today, they will have an impact on people if they are not naturally formed.