這件蛋牛治雖然有點鹹,但非常好吃 - <十七>

在三位評判給予評分之前，他們各自的對岩漿蛋包飯作出了一些的評語。501Please respect copyright.ＰＥＮＡＮＡOBmyUO2btf
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「實在太好味了! 流心蛋口感十足，味道濃厚! 501Please respect copyright.ＰＥＮＡＮＡkFZd6mAywJ
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炒飯的米粒爽口彈牙，完全不帶油膩感! 最厲害的是，每一粒米飯均浸透著齒頰留香的肉絲味! 501Please respect copyright.ＰＥＮＡＮＡBl3q5jbcuh
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蛋香與肉絲的香味混在一體，再現上熱騰騰的蛋汁米飯，帶給食用者味覺視覺嗅覺三重享受。501Please respect copyright.ＰＥＮＡＮＡtbtiNM3j6v
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這簡直就是天神無意中遺留在凡間的禮物!501Please respect copyright.ＰＥＮＡＮＡ762saOGdJQ
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想當年我以為黯然銷魂飯已經是世上獨一無二的存在，今天嘗過這碟岩漿蛋包飯後，我發覺自己實在是太天真了!」501Please respect copyright.ＰＥＮＡＮＡSM3lfJeBfi
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減燕起勁的把蛋包飯放進口中，站了起身跳著十字步起來。501Please respect copyright.ＰＥＮＡＮＡxF7dCdjBjU
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「沒錯，這碟炒飯可謂是上上品，非常有『鑊氣』，沒有幾十年的廚藝經驗是沒有可能做得出來的。501Please respect copyright.ＰＥＮＡＮＡh09tdzRbA0
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這位小妹妹年紀雖輕，卻能煮出此等大作，日後將必成材!501Please respect copyright.ＰＥＮＡＮＡwyioyFbgkQ
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不過，有一點我是非常在意的。一碟有『鑊氣』的炒飯，通常都會用上一定份量的食油。但你這碟岩漿蛋包飯貌似完全沒有用過任何食油似的，你究竟從中做了甚麼手腳呢?」501Please respect copyright.ＰＥＮＡＮＡuEnzAUpDkv
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吐吐拿著牙籤進行口腔的清潔的動作，好奇的問著桂絲。501Please respect copyright.ＰＥＮＡＮＡ8KZDCidWjQ
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「你說得一點也沒錯! 這碟菜式我並沒有添加任何的食油。」501Please respect copyright.ＰＥＮＡＮＡGBq5nkC7qj
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桂絲死魚眼的看著吐吐，以平淡的語氣回應他。501Please respect copyright.ＰＥＮＡＮＡx5u6qOvdaT
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「這怎可能，小妹妹，說謊可是會掉大牙的!」501Please respect copyright.ＰＥＮＡＮＡut6Te2nxES
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吐吐嘲諷臉的對著桂絲大笑，表示並不相信她所說的話;對此，桂絲走到吐吐的面前，並張大口向他炫耀自己的雪白且齊整的牙齒。501Please respect copyright.ＰＥＮＡＮＡOMcsYjscRh
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看到桂絲執著的態度後，蔡易哈哈的大笑起來，一臉慈祥的說501Please respect copyright.ＰＥＮＡＮＡ15gqVVRKNk
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「你的信念我們確實的收到了! 或許，你可以跟我們簡短分享一下你是如何製作這道菜式嗎?」501Please respect copyright.ＰＥＮＡＮＡtYmGnm9adA
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「把大菜加到熱水中，製作出米粒及奄列的形狀，並加上適當的調味粉及色素。」501Please respect copyright.ＰＥＮＡＮＡz1KINwipxD
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桂絲臉向菜易，跟從他的要求，以簡短精要的字句敘述過中的製作步驟。501Please respect copyright.ＰＥＮＡＮＡ5ADqKDRwqs
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「大菜、調味粉、色素...501Please respect copyright.ＰＥＮＡＮＡFMimxi5rAu
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這難道是一道分子料理?」501Please respect copyright.ＰＥＮＡＮＡAkVyiF4PmY
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吐吐與減燕異口同聲的說了起來，不敢想像剛才那道色香味俱全的岩漿蛋包飯是一道由大菜製作而成的分子料理。501Please respect copyright.ＰＥＮＡＮＡigIThg82LH
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看見外人因為科學美麗的一面而感到詫異後，桂絲隨即露出一彎微笑，並雀躍地與眾人分享科普知識，滔滔不絕的說了起來。501Please respect copyright.ＰＥＮＡＮＡBkbsoCvTCs
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「大菜仍為糖的聚合物，內裡包含了直鍵及縱橫交錯的碳水化合物鏈。其特性非常特別，在攝氏八十度左右會開始溶解，而溶解過後則會在三十至四十度左右開始凝固。501Please respect copyright.ＰＥＮＡＮＡB8dzTbgnMx
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我較早前預備了一盤七十度的熱水，把大菜溶解成糊狀。我將糊狀的大菜放置在不同形狀的器皿中，利用室溫使其凝固，做出米粒及奄列的形狀。501Please respect copyright.ＰＥＮＡＮＡnE2klnR55w
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為了製作出『流心蛋』，我不斷把空氣注入奄列狀大菜的內部，使其澎漲起來。隨後再利用針筒把七十度的大菜糊注入其中，並利用大菜糊封印其針口製作出一個密閉空間，使『奄列』內部的『蛋汁』呈流心狀態。501Please respect copyright.ＰＥＮＡＮＡzPGjOARjru
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奄列與及米飯肉絲的顏色、氣味及味道，全都是我透過不同天然材料的提取物組合而製作出來。501Please respect copyright.ＰＥＮＡＮＡamL0XNLzeB
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至於所謂的『鑊氣』，說穿了就是一系列的化學反應物，只要小心調配化學物的比例，你想要多少的『鑊氣』也完全不成問題。501Please respect copyright.ＰＥＮＡＮＡC7QClwWz6y
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說到這裡，你們可能會問，以大菜製作而成的蛋包飯，在營養及能量攝取方面豈不是與真正的蛋包飯會有著巨大的差別?501Please respect copyright.ＰＥＮＡＮＡa47YL4mvTt
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這一點我其實也是有作出充份考慮的。在製作米粒的大菜中，我加入了與平均普通米飯等量的碳水化合物於其中，與及不同的氨基酸及脂肪成份於奄列大菜之中。501Please respect copyright.ＰＥＮＡＮＡfIZjPjWmtM
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雖然成份結構一定會與天然產品有著明顯的差別，但在能量攝取角度學來說，人類消化系統會利用不同的物理作用及酶素把食物化解成葡萄糖、不同的氨基酸及磷脂等基本單元，所以我所製作的分子料理在能量角度來說是與真實的蛋包飯相差不大的。501Please respect copyright.ＰＥＮＡＮＡoEo2rfeQU6
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嗯! 說起葡萄糖及磷脂，我想再作出多一點的補充。在消化方面................」501Please respect copyright.ＰＥＮＡＮＡF5Blw7HYHG
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「咳咳! 多謝你詳細且深入的講解，桂絲!501Please respect copyright.ＰＥＮＡＮＡsTQ0RSnSBX
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我深信在座的評判亦因為你的講解，對分子料理有了更深入的認識。501Please respect copyright.ＰＥＮＡＮＡMxjtLedPjo
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在這碟岩漿蛋包飯裡，我感受到內裡充滿著你對欽佩父親的情感，你可不可以跟我們分享幾句呢?」501Please respect copyright.ＰＥＮＡＮＡJ9050JpAzF
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看到身旁兩名評判被一大堆科學名詞嚇到滿流大汗後，蔡易刻意中斷桂絲的講解，並開始著手詢問與「金手指」相關的問題。

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<十七>

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