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在海南三亚市那受村，村民苏其文清晨便在田头忙活。村里开设“田间课堂”，他认真当“学生”。从脱贫户成长为十里八乡有名的“植物医生”，他牵头创办专业合作社，各项收入近30万元。
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Agar is prized among chefs for its ability to form firm, heat-stable gels at remarkably low concentrations — typically just 0.5-2 percent by weight. Culinary agar is available as powder, flakes, strips, or blocks, and makes up about 90 percent of the global use of agar. Unlike gelatine, which melts at body temperature, agar gels remain solid up to about 185°F (85°C), making it ideal for setting dishes served at room temperature or warmer. It is also flavorless and odorless, vegan and halal, and can create both delicate jellies and firm aspics. Yet, while increasingly employed in kitchens worldwide, agar had not yet entered the laboratory.
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But other stuff…? It was just goofing off: