Enzyme is an enzyme often mentioned in middle school textbooks. It refers to a polymer substance with biocatalytic function. It is a natural fermentation without artificially adding bacteria.
It is now popular to say that enzymes can regulate the gastrointestinal tract, lose weight and improve beauty, especially fruit enzymes. In fact, if you study the practice of fruit enzymes carefully, you will find that this kind of sealed fermentation of fruits with sugar, under the action of lactic acid bacteria, releases a monster made of sweet and sour flavors. The principle and process of making kimchi in Sichuan and Chongqing are the same. However, the catalytic substance was changed to vegetables, and the sugar was changed to salt. The resulting taste was salty and sour.
So we can say that kimchi is an enzyme, but it is still wrong. The term fruit enzyme is wrong. After such catalysis, the enzyme has been released from the plant cells and was quickly Microorganisms break it down and absorb it. The content of enzymes in the so-called "fruit enzymes" is extremely low. Besides, it is an enzyme. I'm afraid it's just selling it as a mutton. If I insist on calling the sour soup "enzyme", based on this logic, I can also call kimchi "vegetable enzyme".
For example, Guangxi rice noodles usually contain a lot of sour and sour ingredients, such as sour bamboo shoots, sour beans, sour fungus, etc. These are "vegetable enzymes". These acidic ingredients are really nutritious and appetizing, which helps improve the taste of rice noodles.
Stir-fried Pork with Sour Beans
In the past, when these sour ingredients were not available, rice noodles were very delicious. After eating rice noodles with sour ingredients, I feel that the rice noodles are tasteless without the sour ingredients. Just like when I eat Zhu Yaqi rice noodles, these sour ingredients are really appetizing.
Zhu Yaqi’s rice noodles have a lot of sour ingredients