Why do Muyu flowers dance? In fact, many people know that it is mainly because the heat flow is promoting the "dancing" of Muyu flowers. Because the Muyu flower itself is very light and thin, it is sprinkled on the hot ingredients, and the heat flow causes the upward airflow, which promotes the vibration of the Muyu flower. Although the updraft is not felt by human beings, it is a very large mechanical energy for Muyuhua. Until the ingredients are refrigerated, the Muyu flower can also absorb water vapor, which is getting thicker and thicker. If the updraft can't move the Muyu flower, it will naturally not "dance".
Then why can Muyu flower be light and thin? What is it made of? Why does it taste a little salty when eaten? Unexpectedly, the formal name of Muyuhua can only be called "Mojie Muzhi", and its predecessor is Mojie, a kind of hard food. The thin fragments scraped from the bonito festival were called Muyuhua by Japan itself.
In bonito Festival, the raw material is the common "bonito" in Japan. This is a kind of delicious food in ancient Japan. As early as in asuka period, Japan wrote a recipe for cooking soup with dried bonito, which tastes very tender. However, after the bonito is dried, the material becomes very hard. Originally, everyone called it "hard fish" and later changed it to "bonito". The dried bonito is also called "bonito Festival".
It is particularly difficult to make bonito festival. First of all, it needs to be fresh bonito, and the proportion of fat and fish is moderate. It should not be fat or too thin. The fish-baked fish-baked fish-baked fish-baked fish-baked fish-baked fish-flavored fish-baked fish-baked fish-baked fish-baked fish-flavored fish-baked fish-baked fish-baked fish-baked fish-baked fish-baked fish-flavored fish-baked fish-baked fish-baked fish-baked fish-baked fish-baked fish-baked fish-baked fish. Then the bonito is decapitated, its internal organs, bones and fillets are removed, cleaned and cooked, and then dried with hot air. Then, it needs to be smoked by fruit trees, stripped of plant oil, fermented and dried several times, and finally it is made into a good material.
At this time, the festival is hard enough to be used as a hammer. Because the surface of the bonito festival looks like wood, and some are like wooden fish used for beating in the temple, it is nicknamed "wooden fish". The processed bonito can't be eaten directly, because you can't bite it. If you want to eat the taste of squid, you need a special blade, and use a means similar to a carpenter's planer to slice the Muyu flower, which is a common Muyu flower.
In Japanese families, all diners will prepare wooden fish blades in advance at home, and the blade head of the blade can be replaced, and the cut wooden fish slices are different. When buying bonito festivals, there are big bonito festivals with high quality, small bonito festivals with ordinary quality, and female bonito festivals and male bonito festivals with different tastes. When you buy it, you can plan it as you eat it. The thin Muyu flower can be directly attached to the white rice, put it in the pickled rice, and immediately pour it into the soup pot to make the soup.
If you don't want to plan your own Muyu flowers, you can also buy Muyu flowers that others have already planned. Because Muyu flower is very easy to digest and absorb water vapor, the taste is not so fresh, so it must be sealed well, and the seal should be opened only when it is used. Nowadays, most young people have no time or energy to plan Muyu flowers themselves. It is a good choice to choose a bag of Muyu flowers that have been made.
Having said that, I think everyone must have a general understanding of Muyu flower, instead of staying in the shallow truth that Muyu flower is a common food in Japan and will "dance" because of heat flow. If you like Japanese food, or friends who like Muyu flower, you can buy a bag and try it yourself. Muyu flower has many uses, and it is also convenient to accompany rice, hot pot dishes and soup. The extracted bonito taste is all in Muyu flower, which can make your food more and more high-end.