Author: Round head and round belly

While Huang Xiaoming was pounding the pepper noodles, Li Yi began to make sauce spices.

The sauces for stir-fried rice noodles in Western Regions can be roughly divided into three types: one is traditional sauce, one is sauce-flavored sauce, and the other is new fried rice noodles.

The flavor of traditional sauces is mainly spicy, sweating in one mouthful, refreshing, spicy and appetizing, and enjoying it.

The sauce-flavored sauce has a rich flavor, full of sauce-flavored flavor, and the flavor levels are more complex and heavy.

As for the new fried rice noodles, the flavor is not so unified. Some will be fried in seafood sauce, with squid, shrimp, and 600% added.

Some people will also stir-fry it with the sauce of big plate chicken, and the taste will also be the taste of big plate chicken.

Li Yi does not plan to make new rice noodles sauce this time, he only plans to make traditional sauces and sauce-flavored sauces.

The spices and chili that Wu Lei and Huang Xiaoming processed are used to make hot sauce. As for the sauce-flavored sauce, he has to mix it himself.

Many Western Region fried rice noodle shops will have different sauces, but they will never be separated from their roots. Pixian bean paste is its foundation and it is indispensable in any store.

So Li Yi directly found a stainless steel basin, poured the large bucket of Pixian bean paste into the basin, and then added a variety of sauces and seasonings such as spicy girl chili sauce, Xiaochu tomato sauce, Limin sweet noodle sauce, Tianche spicy sauce, Sijibao peanut butter, soy sauce, dark soy sauce, sugar, salt, white pepper and other sauces and seasonings.

Then, he took another bottle of unopened Tianshan Snow Lotus Chili Pepper Shredded, poured it out, chopped the chili Pepper Shredded with a knife, and poured it into the basin together.

Finally, he added some clean water to the basin, stirred it evenly, and poured it into the wall breaker.

Hearing the sound of Li Yi using a wall breaker to smash the sauce, Huang Xiaoming put down the stone mortar in his hand and asked in surprise: "Hey? Why can you use a wall breaker?"

Li Yi looked at him and smiled and said, "The one I made is a sauce, which can be used as a wall breaker, because its finished product is pasty and the taste is also put into the pot and stir-fry during the stir-frying process, so it's okay to use a wall breaker."

"Why?"

Huang Xiaoming still doesn't understand.

Seeing this, Li Yi patiently explained: "Red oil should be splashed with high temperature oil, and this step is also to use Maillard's reaction to stimulate the fragrance of peppers and spices.

Although Maillard reactions can also occur under medium and low temperature conditions, the efficiency is the fastest to reach above 140℃.

However, at high temperatures between 140℃ and 200℃, if the ingredients are too small, it will easily gelatinize when it encounters high oil temperatures.

The two types of chili peppers I asked you to process, bullet-head chili peppers are used to color the red oil. The oil is first poured, and the high temperature is the longest time, so you must mash it into a thick noodles to avoid frying.

Bell pepper is a fragrance that enhances the fragrance, and it is also the key to the aroma of red oil, so you must mash it into fine noodles to make it smell more thoroughly.

But the particles are too fine and can easily gelatinize, so you should add them later when pouring oil.

Qixing pepper increases the spicyness, but it cannot make it too spicy, so I didn't let you pound it, just cut it into small pieces later.

These peppers need different conditions. If they are placed in the cooking machine and beat them into powder, the taste will be messy and will not smell good even if they are fried."

Listening to Li Yi's explanation, Huang Xiaoming nodded in a vague sense of understanding and exclaimed: "No wonder the red oil in the restaurant outside is so fragrant, there are so many things to pay attention to!"

"Otherwise, how can people learn cooking for a lifetime?"

Li Yi smiled and said, poured out the sauce that had been beaten into fine foam, and the sauce was ready.

"Brother Yi, the garlic has been peeled."

Liu Yifei brought a basket of peeled garlic cloves and sent them to Li Yi for credit.

“Awesome.”

Li Yi took the heavy garlic basket and looked at the plump and plump garlic cloves, but looked down at Liu Yifei's hand.

"Is the nails hurting?"

Li Yi looked at her slightly white nails and asked.

“A little bit.”

Liu Yifei didn't feel it hurt at first, but when he asked, he suddenly felt a tingling sting in the cracks of the nails peeled from the garlic, which was very uncomfortable.

"So spicy!"

She raised her hand, looked at the remaining garlic residue in her fingers, and took a slight breath.

"It's okay."

Li Yi glanced at her fingers and said, "I only used one nail to peel garlic. A little nail meat was separated. There is allicin in the garlic, which will irritate the wound, so it will definitely hurt."

As he said that, Li Yi took a bowl, poured some vinegar into it, and then put half a spoonful of salt, handed it to her, and signaled: "You go and use dishwash the garlic in the nails, then fill the bowl with water, put your fingers in and soak it for a while."

"oh."

Liu Yifei honestly took the bowl and went to wash her hands.

A handful of garlic particles came out from the garlic basket. Li Yi glanced at the remaining garlic cloves and roughly estimated it.

Almost enough.

The pepper noodles on Huang Xiaoming have been pounded in half, and Wu Lei’s onion and ginger are almost finished.

Seeing this, Li Yi took a wok and started preparing to fry and make oil.

If red oil is more fragrant, cooking oil is also very important.

Li Yi took a bucket of rapeseed oil and poured it into the pot.

"Brother Yi, I've cut it all."

Wu Lei brought two baskets of onion slices and ginger slices to Li Yi.

"Thank you for your hard work, let it go!" Li Yi pointed to the desk.

Wu Lei put down both baskets of materials, and when he looked at the full two baskets of materials, he felt very accomplished.

"Haha! I cut all of this!"

Wu Lei looked at the camera and squeezed his eyes at the audience: "How is it? Am I awesome? Praise me!"

Seeing this, the audience in the live broadcast room praised it perfunctorily with barrage.

"Niu Niu Niu! So awesome!"

"It's not bad, worthy of praise."

"I just saw you cut it for a long time and didn't even go to the toilet. Am I not awesome?"

"Awesome, our Lezi can cut vegetables, it's great!"

Looking at the audience's joking praises, Wu Lei bared his big teeth and laughed happily.

"Brother Yi, why do you want me?"

He asked Li Yi, slapped his chest: "I'm busy now!"

Seeing that he took the initiative to find work, Li Yi was not polite and ordered: "Go and help me wash the coriander and take it over. Remember not to remove the roots! Wash the roots and shake more water after washing them before taking them over."

"Okay!"

Wu Lei turned around to wash coriander, while Liu Yifei held the bowl, soaked her thumb in the bowl, and walked over.

Seeing her, Li Yi smiled and said, "You can rest for a while! You don't need you for the time being."

"good."

Liu Yifei responded, but did not leave. Instead, she stood aside and looked at the oil in the pot and asked, "What are you going to fry?"

"Make oil."

Li Yi explained casually.

“What is feed oil?”

Liu Yifei was very curious: "What is the difference between it and cooking wine?"

"The oil is the oil fryed with spices, which is more fragrant than ordinary oil."

Li Yi smiled and said, "On ordinary home cooking, you can't make the taste of a restaurant outside because many dishes in the restaurant use cooking oil."

"There's still this?"

Liu Yifei was surprised: "No wonder the oily vegetables I fried myself are not as delicious as the restaurant!"

“The feed oil is very useful.”

Li Yi smiled and said, "The so-called bright oil and bright oil in the restaurant refers to this cooking oil. When cooking, pour a little before serving. The dish looks good and delicious.

It can also be used when mixing cold dishes. It can have the flavor of spices, but it will not be full of seasoning residue, which will not look beautiful.

When mixing dumpling fillings and bun fillings, you can also use this oil, so the filling tastes very good.”

"dumpling?"

Huang Xiaoming heard the familiar words and pounded the peppers in the stone mortar and smiled: "I love eating dumplings so much. We Qingdao people can eat dumplings at three meals a day!"

"Then you come and see."

Li Yi smiled and said, "I will teach you how to blow it up."

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Chapter completed!