Mooncake Battle entered the most intense moment of the battle.
Whether it is the traditional fruit, egg yolk, and liquid moon cakes, or the unconventional crayfish, Mei Cai Kourou, and snail powder moon cakes, there will always be fans of their own.
Even the five-ren moon cakes that are scolded every year on the hot search, as the selection of materials becomes more refined, word-of-mouth will be reversed.
However, there is a kind of raw material that appears in moon cake ingredients, and it will probably make 99% of people diss it.
That's right, it's green red silk.
In fact, it's not just moon cakes, many old-generation pastries have green and red silk in them.
What kind of Saqima, twist, mille-layer oil cake...Even Lantern Festival has green and red silk stuffing.
However, now they are the same as moon cakes, and they rarely use green and red silk.
Cyan-red silk, as the name suggests, is cyan and red silk. It seems more accurate to call "red-green silk".
It does not require high raw materials, as long as the texture is hard and can fully absorb color and sugar.
Therefore, traditionally, orange peel is the most used.
After the orange peel is cleaned, cut into small strips, then add the clear solution on the lime water and soak for 10 hours.
Why soak it in lime water?
The first is to make the color of green and red silk brighter;
Secondly, the calcium ions in the lime water and the fruit peel combine to form a hard fiber structure, making the green and red silk more chewy.
The soaked orange peel needs to be rinsed several times until no bitter taste can be tasted.
Then, one part is dyed red and the other part is dyed green. In the age when food coloring was not developed, red yeast rice and spinach juice were usually used.
Finally, it is marinated with sugar and dried to become the green and red silk in the pastry.
Just looking at this method, the green red silk is not a delicacy and delicious, but it will not become a childhood nightmare-sugar pickled orange peel, no matter how unpalatable, it can't taste much.
There is only one reason. We eat a lot of green and red silk, not even orange peel.
Orange peels are not precious things, but some can also be used to make tangerine peels, not to mention that oranges are not available all year round, and the factory cannot start without oranges.
Later, with the development of the food industry, the raw materials of green and red silk became more diverse.
It has been found that not only orange peels can be used as green and red silk, watermelon peel, radish peel, winter melon peel, mustard greens... Many raw materials can be dyed into green and red silk, and the craftsmanship is similar.
Especially in the age when the material is not so abundant, there are not many nuts in the five-core mooncake, but the green and red silk must be indispensable, and many people's childhood nightmares are born.
"Colorful and vulgar", "a smell of plastic", "I can never bite"...Just search for "green and red silk", it is hard to hear any good things.
Moreover, the five-nut mooncake itself is enough to make the scalp numb of patients with intensive phobia. If you add the green and red silk, it will be opened like red, green and green earthworms. It is really disgusting every minute. .
Since Qinghongsi is so unpleasant, why add it to the mooncake?
In fact, it was only these years that the dislike of Qinghongsi appeared, but the record of Qinghongsi has already existed in Qing Dynasty.
It is said that the first green red silk in the palace was shredded red and green candied fruit and then added to the cakes. Later, there was a substitute for orange peel.
But in any case, the purpose of the green and red silk has been very clear-to match the color of the pastry. Otherwise, is it not fragrant to eat candied fruit directly?
In the southern eight-treasure rice, on steamed glutinous rice, in addition to red dates, barley, lotus seeds, longan, candied dates, there are often green and red silk.
Saqima in the north, green and red silk, raisins, sesame and other accessories make it look more colorful.
In addition, the twists and dried cakes in Tianjin, the tea soup in Beijing, and the thousand layer oil cake in Yangzhou have all had the existence of green and red silk in different ages.
This type of cakes generally have a single color, but the green and red silk improves their appearance (according to the aesthetics of the year). Of course, nowadays, fewer and fewer people still insist on using green and red silk.
Another point is that in the era of sugar shortage, the green and red silk that can provide a little sweetness will not be disgusting.
Time has changed. Now most people don't lack this gum. The green and red silk is not good, no matter how sweet it is, it is difficult to attract people.
What's more, in various desserts, fresh fruits are stuffed in various ways. How can orange peel compare with others?
And the most basic function-color matching. Under modern food science, color matching is no longer an obstacle, and it is bright and beautiful. The red and green of green and red silk are basically not competitive.
The taste and appearance are not competitive, and it is inevitable that the green and red silk is rejected.
Think of it as a mark of the times, and occasionally there is nothing nostalgic for eating.
But if you want to say that it is the wisdom of the ancestors, it is a bit ignorant to blame modern people for ruining it.
After all, not tasty is not tasty.
Text | King Gun Gun
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