A Mouthful of Sky-high Fried Rice, Lao Tang Apprenticed on the Spot Chapter 602

Chapter 602 Xi Sun

"learned."

Lin Yilun couldn't help but nodded in admiration: "It's the first time I know that there are so many kinds of fermentation bacteria in tempeh."

In the live broadcast room, there were also barrages flying.

"Shocked! The ancestor of natto turned out to be fermented soybeans from Guizhou Province!"

"This is also the first time I know that there are so many kinds of tempeh."

"Good guy, it turns out that Brother Yi usually teaches us entry-level knowledge, communicates with colleagues, and talks about how to make different types of fermented soybeans."

"Where did Brother Yi go to communicate with his peers? Why don't I know?"

"I only know that the tempeh in Hunan Province is made from black beans, but in Yunnan, Guizhou and Sichuan it's all made from soybeans."

"People from your province testified that the fermented soybeans in our province really have a special aroma, which you can't taste at all in other places."

Li Yi had already put all the tempeh into the pot and started to stir fry it.

As he stir-fried and fried the lard, the special aroma of the tempeh became clearer.

Smelling this smell, even Liu Yifei and Zhao Jinmai, who had been smoked away, came back curiously and looked into the pot.

Li Yi pointed to the fermented soybeans in the pot, and explained: "This aroma is the unique aroma of fermented soybeans fermented with Bacillus subtilis, and fermented soybeans from other regions do not have this smell.

But this kind of tempeh has a disadvantage, that is, the output is relatively low and the efficiency is slow.

It needs to be wrapped and fermented with local tempeh grass leaves, which is also a necessary process to add flavor to it.

But this kind of tempeh grass is wild and has not been cultivated on a large scale.

So this relatively stringent raw material standard limits its production capacity, making it impossible for Guizhou fermented soy bean to be directly fermented in a fermentation tank and mass-produced like moldy fermented soy bean.

As a result, the local fermented soybeans in Guizhou could not keep up with Laoganma's growing demand for raw materials.

Now the fermented soybeans used by Laoganma are either purchased from the Shancheng fermented soybean factory, or they are produced by their own sauce factory.

But even the fermented soy beans produced by itself use a mold-type production process, and they don't have the taste of local fermented soy beans in your province. "

After hearing Li Yi's explanation, the audience in the live broadcast room suddenly realized, and their doubts disappeared.

"It turned out to be a problem with tempeh!"

"I just said that my sense of taste is not a problem! Obviously the old godmother used to be so delicious, even with the childhood filter, it is impossible to be so bad!"

"People from Guizhou testify! Brother Yi is telling the truth! My grandma uses a kind of fermented soya bean leaves!"

"Understood! I said why the old godmother used to be so delicious, the more you chew it, the more fragrant it becomes, but now it has a salty soy sauce flavor, which is incomparable!"

Lin Yilun was also refreshed by Li Yi's explanation, and asked in surprise, "There are such things as fermented soya bean leaves? What kind of leaves are they?"

Frying the tempeh in the pot, Li Yi explained: "Its scientific name is Xisun, and it is a plant of the family Iridaceae.

Its rhizome is a traditional Chinese medicine, and its name is Douqicao. It can eliminate accumulation and promote water, activate blood and regulate menstruation, so it is also called Tongjingcao.

In Guizhou Province, it is generally called flat bamboo root, and it usually grows on the edge of the bamboo forest, and there are relatively shady places.

Its leaves look more like enlarged bamboo leaves, and it will also bloom. The colors of the flowers are white and purple, which is still very beautiful. "

"Suck grandson? Let me remember, which one sucks, which grandson?"

Lin Yilun took out his mobile phone, opened the notepad and took notes.

"The stream of the stream, the sun of the bamboo fungus."

As Li Yi said, he took the fried chili peppers, scooped them up with a frying spoon, poured them into the oil pan, and started frying them together.

"Xi~sun, remember."

Lin Yilun put away his mobile phone and exclaimed: "I really live and learn, I didn't expect such a thing to exist."

As he was talking, he suddenly thought of something, and asked curiously: "Eh? Then if this fermented soya bean leaf is so good for fermented soya bean, why not plant it on a large scale?

Lao Ganma has to buy tens of thousands of tons of fermented soybeans every year, how many fermented fermented beans do I need to use?

If planting is promoted locally, won't it also generate income for farmers? "

Li Yi stir-fried the fermented soy beans and peppers, and explained casually: "As I said just now, the production capacity of this fermented soy bean is not enough, and there is no way to mass-produce it.

If it is mold-type tempeh, after the koji is made, it can be directly filled into the fermenter for fermentation. A fermenter is ten tons, and you don't need to worry about anything during the period.

But if you use this traditional method of wrapping with tempeh leaves, you have to keep it ventilated, and you can't put it in the fermentation tank, otherwise the leaves will rot, and the tempeh will be useless.

If ventilation is maintained, traditional racks must be used. How much tempeh can be placed on the rack?

A fermenter takes up a few square meters. If it is replaced with a shelf, it will take hundreds of square meters and the cost will be doubled.

When the cost is high, the price of the product has to rise, but now that Laoganma sells it for more than ten yuan a bottle, many consumers already think it is expensive.

Laoganma changed the chili for this reason.

Local shrimp peppers cost more than a dozen yuan per catty, but with peppers from Henan Province or Western Regions, the cost can be controlled at seven or eight yuan per catty, which can save nearly half of the cost.

If you follow the original recipe, the price of Laoganma will be at least 30 yuan a bottle.

30 yuan a bottle of old godmother, consumers want to scold their mothers. "

Hearing Li Yi's explanation, bullet screens flooded the screen.

"Thirty yuan old godmother! That's really a luxury!"

"The old godmother used to sell it for five yuan, and I thought it was expensive. Thirty yuan is really unaffordable."

"Good guy, I didn't expect that there would be a day when I couldn't afford Laoganma."

"Old Godmother with a bottle of more than ten yuan, I really don't want to eat it. I have a heavy mouth, and I have to eat half a bottle after mixing noodles once. It hurts to eat."

"If it really sells for 30 yuan, then I might as well go out and eat a bowl of noodles. A bowl of noodles outside is only 15 yuan. There are vegetables and meat, and I will be full."

"Actually, if I can really make the taste of the year, I will buy a bottle of 30 yuan, but I will definitely not eat it often. If I eat a bottle a week, it will cost 120 yuan, which is enough to pay a month's electricity bill."

Looking at the bullet screen in the live broadcast room, Lin Yilun couldn't help feeling: "It's still a matter of cost! There are so many good things that disappeared because of cost. It's really a pity..."

While speaking, the aroma of fermented soybeans mixed with glutinous rice cakes and peppers in the pot gradually permeated.

Smelling this smell, Lin Yilun could not help getting closer, sniffed it carefully a few times, and then said pleasantly: "Eh? Don't tell me! It's a bit like the smell of Laoganma back then! But there are pigs in your sauce. Oil, much more fragrant than Laoganma."

Soon, the fragrance gradually diffused, and Linghua was also attracted by the fragrance.

Going to the pot, she sniffed the smell of the bottom of the fermented bean pot in the pot, and exclaimed: "Yes! It's very similar! It's so touching! When I was selling electrical appliances in the mall, when I ate fried noodles at noon, I liked to mix Lao Gan Mom eats.

oops! This smell brings me back to the past! "

Hearing her admiration, Lin Yilun suddenly thought of something, his expression moved, and he asked Li Yi: "Eh? Li Yi, why don't we make a sauce of chili and fermented soybeans together? I will invest in it, and you will provide the technology to sell this flavor." Hot sauce, what do you think?"

(end of this chapter)

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