China News Service, June 2nd, the food exploration documentary "Flavour World" is updated on Sunday night in Season 2. This week, the program team took the creative beliefs of searching the world's flavors and shot a coveted "Particles of the Sky" around the crystal-filled eggs and eggs.
Pickled egg microphotography
From the land to the ocean, the particles have a large presence. Whether it is delicate fish eggs, protein-rich eggs, or crispy shrimp seeds, humans can always find a suitable cooking method to let the commonly visible ingredients release different flavors. The mystery formed by this flavor is also what Chen Xiaoqing and the Dalai team want to present to the audience.
The "Flavours of the World" program team joined ultra-micro photography and micro photography through the cooperation with the "Beautiful Science" team of the University of Science and Technology of China, and chose to record the most subtle changes in food from a perspective that is difficult for the human eye to see.
This is not only an innovation in documentary filming technology, but also a huge challenge for the diversity director and photographer of "Particles of the Sky". Diversity director Jiang Ayi said that fish roe is generally very small, and only through microphotography can knowledge and changes be more intuitively presented to the audience. Zheng Yi, the photographer of "Particles of the Granite", recalled that in order to show the freshness of the eggs, the audience felt that they were not so familiar. At most, more than 100 eggs were knocked out to cooperate with the experiment.
People in Sweden are good at adding a little salt to the white salmon roe to make a salty caviar. The salt gradually melted on the surface of the orange caviar, and even a large amount of free amino acids in the internal solution of the caviar were clearly displayed under the lens of microphotography. The pickled caviar is not only more translucent in color, but also delicious in taste. "Flavour World" also innovatively tried the CG animation method for the first time, intuitively restoring the entire process of Gaoyou duck egg pickling changes: salt inhibited the growth of mold, the decomposed ions entered the eggshell, and the liquid yolk gradually solidified. Eventually get a sand-like taste experience.
Fujian eggs
The Alaskans and Swedes living near the sea all master the cooking methods that make fish roe more delicious; the Los Angeles people in the United States even reached a consensus on pickled egg yolk with residents of Gaoyou in China. It is also a combination of two ingredients: egg and meat filling. Fujian’s authentic snacks are filled with egg craftsmanship. The egg yolk is used as the outer layer, filled with enough filling, and simmered. The British choose to make the meat filling and wrap the egg. Deep-fried into delicious Scottish eggs.
In the interview, Jiang Ayi, director of the diversity of "Particles of the Sky", revealed in an interview that when doing research on the program, it will also look in the direction of ingredients and eating methods that are unfamiliar to everyone. Among them, the three shrimp noodles can understand the patience of Suzhou people in cooking The cumbersome production process and the ultimate pursuit of deliciousness are admirable.