Microbiologists have been growing microbes on agar plates for nearly 150 years, but agar’s discovery dates back to a happy accident in a mid-17th-century kitchen. Legend has it that on a cold winter day, a Japanese innkeeper cooked tokoroten soup, a Chinese agar seaweed recipe known in Japan for centuries. After the meal, the innkeeper discarded the leftovers outside and noticed the next morning that the sun had turned the defrosting jelly into a porous mass. Intrigued, the innkeeper was said to have boiled the substance again, reconstituting the jelly. Since this discovery, agar has become a staple in many Japanese desserts, from yokan to anmitsu.
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。关于这个话题，爱思助手下载最新版本提供了深入分析
最近我经常刷到一个词叫做“零负债人群”，在一些报道中，专家们表示可以撬动这批人来消费，但是我越看越不对劲，然后去研究了一下。这期视频不废话，我们一口气把这个热词“零负债人群”给讲透。
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