Butter is rarely seen in traditional Chinese families, especially for the older generation. Most of them have heard of it, never seen it, and never eaten it. Many people are curious about what "butter" is made of? What is butter?

Butter is rarely seen in traditional Chinese families, especially for the older generation. Most of them have heard of it, never seen it, and never eaten it. Many people are curious about what "butter" is made of?

What is butter?

Butter is actually the fat extracted from milk, of which 80% of milk fat, 15% of water, and 5% of milk solids. It is a solid oil with a light yellow color, a smooth and delicate taste, and a particularly strong milk aroma. To be more blunt, butter is actually the fat in milk.

Butter can be used to cook Western pastries and Western food. Adding butter when frying steak can make the steak taste richer. Adding butter when making pastries can not only make the pastry taste sweeter, but also has the effect of crispy, which plays an important role in Western baking.

There are three reasons why Chinese people don’t like butter:

One is not suitable. Most of the cooking methods in my country are high-temperature cooking, such as frying, frying, stir-frying, stir-frying, etc. The best way to heat butter is to heat and melt in water, and cannot be overheated. If you cook by frying, stir-frying, stir-frying, etc., it will easily become absorbed, bitter and black.

The second is that the demand is not large. my country has been a major agricultural country since ancient times. It is rich in vegetables, grains and spices. We are also good at cooking and are very good at using various seasonings. No matter it is salty and sweet, you don’t need to add butter to increase the fragrance. There is also the butter's milky aroma is very strong. Adding it when cooking Chinese food will add to it. Imagine that fish-flavored shredded pork has a milky aroma, and the fried sauce noodles have a milky aroma, which doesn't match no matter how you look.

The third is that there are substitutes. Butter plays an important role in Western pastries. Our traditional Chinese pastries also have our own "prickly artifact", that is, lard. Lard not only has a great role in Chinese pastries, but also is suitable for various Chinese cooking. From this point of view, lard has a greater scope of application than butter, and people are more accustomed to using lard.

Currently, there are milk production bases in Xinjiang and Inner Mongolia, my country, but the demand for butter for Chinese people is not large. Therefore, the industrial chain of animal butter has not formed a scale. Instead, vegetable butter accounts for a relatively large proportion of domestic butter. Animal cream usually relies on imports, such as New Zealand , Australia and other places are the main importers.

Due to different production processes in each country, the moisture content and beating process of butter are also different, and the richness and taste of milk fragrance are also different.