蛋炒饭好吃的秘诀找到了！科学家揭秘

Group 1 - The article discusses the scientific principles behind common cooking techniques, such as using cold rice for fried rice, which enhances the texture and prevents clumping due to the molecular structure of starch [1][5] - It highlights the role of molecular physics in everyday cooking, explaining how the manipulation of molecular chains affects food preparation, such as the elasticity of noodles and the process of kneading dough [5][3] - The article also draws a connection between seemingly unrelated materials, such as cling film and bulletproof vests, both made from polyethylene, showcasing the versatility of molecular physics in material science [7] Group 2 - The insights provided by Wu Qi, a molecular physicist, reveal that cooking is not just an art but also a science, where understanding molecular interactions can lead to better culinary results [1][5] - The discussion emphasizes the importance of molecular structure in food preparation, indicating that traditional cooking wisdom is rooted in scientific principles [5][3] - The article suggests that knowledge of molecular physics can extend beyond cooking to other fields, such as the restoration of ancient texts, which relies on understanding the properties of paper fibers [5]