A Mouthful of Sky-high Fried Rice, Lao Tang Apprenticed on the Spot Chapter 587

Chapter 587 Jiangjin Laobaigan

After introducing the peppers, Li Yi signaled Wu Lei to move the pots of Chinese prickly ash and peppers to the side of the boiling water pot.

"When boiling the hot pot base, these seasonings cannot be put down directly."

Li Yi explained to the camera: "Prickly ash, dried chili, these are dry goods, and there is little water in them.

If you put it directly into the oil pan and fry it for a little longer, it will be burnt.

So, these materials, we have to go through the water first, and the jargon is called posting. "

As he spoke, he picked up the pepper pot and poured it into the pot, while explaining: "The bottom material we used for frying this time is 40 catties of butter, and the peppercorns used here are two catties, please keep this number in mind.

When you fry it yourself, you can reduce the ingredients in proportion. "

Put the peppercorns into the pot, Li Yi took the colander and stirred the peppercorns in the pot. After all the peppercorns were wet, he used the colander to scoop out all the peppercorns.

"Just wet the peppercorns, don't cook them for too long, or the flavor will be lost."

As he spoke, Li Yi handed the prickly ash to Wu Lei, picked up the bell pepper, and poured it into the pot.

"The same is true for the bell peppers. After they are soft, they are scooped out. Here we share a pound of bell peppers."

Using a colander to press the floating bell peppers, Li Yi helped them to heat evenly.

Seeing that they were beginning to soften, I scooped them up and put them back in the basin.

Signaling Wu Lei to take back the peppercorns and bell peppers, Li Yi pointed to the remaining three pots of peppers and explained: "These three kinds of peppers need to be boiled for a long time. OK."

Picking up the chili pot, while pouring it in, Li Yi told: "Here, Neihuang New Generation needs four catties, Shi Zhuhong No. 5 needs two catties, and Gypsophila is also two catties.

Note that these are the weights after cutting off the stalks and seeds of the peppers. "

Soon, he poured all three pots of peppers into the pot and stirred them with a colander.

Five minutes later, the dried peppers in the pot had absorbed all the water, and the uneven surface became plump again.

Seeing this, Li Yi took the big basin and filled the peppers into the basin.

After calling Wu Lei, Li Yi ordered: "Go and grind these peppers."

Wu Lei responded, and took the chili pepper to the side of the meat grinder, and put it down.

Zhao Jinmai has already brought a large basin and placed it under the discharge port of the meat grinder.

Li Yi returned to the table, brought the prepared spices to the front, and explained to the audience: "It is reasonable to say that chili peppers are more delicious when chopped with a knife.

However, if it is made in a restaurant, it is definitely too late to chop by hand, so it is time to use the machine.

But if you make a small amount at home and eat it yourself, then I suggest you chop it with a knife, it will taste better. "

Taking advantage of Wu Lei's kneading of Ciba chili, Li Yi gestured to the camera to take a close-up of the spices, and then explained: "Chili peppers are actually not a secret recipe. The key to the compound aroma of hot pot ingredients lies in these spices.

I won't tell you the specific principle, and you will think I'm talking nonsense, so just remember this recipe.

Look good, here are 100 grams of star anise, 90 grams of cumin, 80 grams of cinnamon, 30 grams of bay leaves, 80 grams of grass fruit, 200 grams of white cardamom, 20 grams of cloves, 40 grams of pimento, 40 grams of three Nye, 100 grams of grass , 100 grams of Lingcao, 100 grams of tangerine peel, 40 grams of licorice, and 30 grams of galangal.

This is also the amount of 40 catties of butter. If you make less, it will be reduced in the same proportion. "

Listening to Li Yi's words, the live broadcast room instantly became a sea of spices.

All the audience are sending barrage, recording the spice recipe, as a cheat sheet.

For a while, the barrage in the live broadcast room was a bit stuck.

After taking a bottle of Jiangjin Laobaigan, Li Yi opened the bottle cap and shook it at the camera: "I'll teach you another trick, it's best to use baijiu to add spices to the hot pot base.

When the alcohol in the liquor volatilizes, it will bring out the aromatic elements in the spices.

Also, the moisture in the white wine can also protect the spices, so that they can be fried for a longer time when they are put into the pan, and they will not be fried quickly.

This is the same as the principle of making peppers and peppers with water. "

Poured a bottle of white wine into the spice basin, Li Yi showed the sign of the wine bottle to the camera, and said with a smile: "Shancheng butter hot pot, you have to use Jiangjin Laobaigan to distribute the spices. I hope the manufacturer will pay the advertising fee after seeing it." Just a moment, thank you."

The audience in the live broadcast room were all amused when they saw this, and they started @江津老白干 in the barrage.

"@江津老白干, have you seen it? Hurry up and make money! Be conscious!"

"@江津老白干, where is the person in charge of publicity? What a great opportunity? Find Brother Yi to be an endorsement, then don't you immediately punch Moutai and kick Wuliangye?"

"It's over, Jiangjin Laobaigan is about to sell out! Haha!"

"In the field of eating, drinking and drinking, Brother Yi's ability to carry goods will definitely beat the anchors of the entire network!"

While joking, Li Yi had already put the wine bottle back, picked up the chopped scallions and onions, went to the heated butter pot, and poured the onions into the pot first.

After waiting for more than ten seconds, Li Yi poured in the green onions.

"Frying oil, you haven't forgotten this, have you?"

Li Yi turned it over with a colander, and said, "These two are three catties each, and you can just fry them and fish them out."

Turning down the heat a bit, Li Yi slowly turned it over, and waited until the scallions and onions were fried until they were browned, and then he fished out the residue of these two ingredients.

"Scallion and **** are not separated, this is an old rule."

As Li Yi said, he poured the crushed old **** into the pot: "Ginger is the same as green onions, and the amount is three catties."

After the old **** was put into the pot, the butter in the pot suddenly turned violently, and the oil foamed.

Li Yi took two steps back and explained: "This old **** was smashed, so the **** juice was squeezed out.

There is a lot of water, and it is easy to collapse when it is put into the pot. Everyone must pay attention to safety during this step. "

When the foam was less, Li Yi came forward and stirred the old **** in the pot with a colander.

As the water evaporates, the old **** in the pot is gradually dried up.

At this time, Wu Lei also twisted the glutinous rice cake peppers and brought them to Li Yi.

"Brother Yi, glutinous rice cake pepper."

Wu Lei put the chili pot beside Li Yi.

Li Yi took a look, reached for the frying spoon, scooped up a spoonful of glutinous rice cake chili, and sprinkled it into the pot.

Put the peppers full of water into the pot, and the oil and water are rolled again.

But because the amount of glutinous rice cake chili is relatively small, the rolling is far less violent than the old **** just now.

"Attention, I put a few spoonfuls of glutinous rice cake chili here first, the purpose is to lower the oil temperature and prevent the ingredients put in later from being fried quickly."

As Li Yi said, he added two spoonfuls of glutinous rice cake chili peppers to the pot, and then brought the pot of bean paste, scooped a spoonful of hot oil into it, stirred it, and then poured it into the pot.

"Here is four catties of bean paste. After putting it into the pot, stir it up so that it can be heated evenly to stimulate its aroma."

When the bean paste was put into the pot, a special aroma came out immediately, and Wu Lei who was behind immediately felt a stream of saliva gushing from his tongue.

The scent wafted into the room, and Linghua and the others in the back kitchen also ran out.

"smell good!"

Linghua smiled.

Behind her, Dao Lang also came out.

Sniffing the aroma of bean paste wafting in the air, his eyes fell on the huge wok in front of Li Yi, and his Adam's apple subconsciously moved.

(end of this chapter)

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