Chapter 171 Three bombs

Author: Round head and round belly

Chapter 171 Three bombs

Seeing the barrage of the live broadcast room, Huang Xiaoming was amazed: "It turns out that there are many worlds, and there are all kinds of strange things. Some people are allergic to starch."

On the stovetop, the spices have almost been fried, and the surfaces of the shredded onions and onions have become browned, exuding a unique burnt aroma.

"Brother Yi, the coriander is washed."

Wu Lei brought the washed coriander to Li Yi.

Seeing the coriander in the basket, Liu Yifei took a step back.

She could already smell the special smell of coriander. In her sense of smell, she could avoid it.

Li Yi glanced at her, thought about it, and then signaled Wu Lei to put the coriander aside.

It is common for diners to avoid their tastes. As a chef, it is their responsibility to take care of the tastes of diners.

As you can see from the audience's barrage, people who do not eat coriander are not rare.

Therefore, Li Yi decided to put one-third of the feed oil out and make a separate serving of stocking oil without coriander.

He beat all the spices with a colander, and then Li Yi asked Wu Lei to find a stainless steel basin, wipe the moisture with kitchen paper, and then burn it over fire to let it dry completely.

Then, Li Yi put out one-third of the oil in the pot in a large fried spoon and poured it into a stainless steel basin.

Next, it was time to pour chili peppers, but Li Yi looked at Shijiu, but one-third of the chili peppers were still not pounded.

"Shop Manager."

Li Yichong raised his chin from Shijiu: "It's time for me to use chili noodles."

"Oh, right away."

Huang Xiaoming hurriedly returned to the stone mortar, grabbed a handful of peppers, filled them into the stone mortar, and started pounding them quickly.

While pounding, he still asked, "By the way, what is the last type of seasoning? You haven't said it yet!"

"It's a colored spice."

Seeing that he hadn't forgotten this, Li Yi explained casually: "For example, turmeric, red pepper, saffron, etc., their taste is often not too big, but it will significantly change the color of the ingredients and directly affect the diner's visual sense, so it is also divided into one category."

After saying that, he took some of the chopped onion shreds, ginger slices, green onion slices and garlic cloves.

He slapped the garlic cloves with his blade, and then he chopped them into pieces with his double knife.

This is the ingredients to be used to further increase the aroma when stir-frying.

After he chopped the foam, Huang Xiaoming also prepared the pepper noodles that Li Yi wanted with Wu Lei's help and sent them to Li Yi.

Li Yi first poured the white sesame seeds that had been prepared long ago into the bullet-headed pepper noodles and stirred them evenly with chopsticks.

Then, he turned on the fire on the stove and reheated the oil that had been gradually cooled down to 60% heat. Then he scooped up a spoon with a fried spoon and poured it on the pepper noodles.

It's so cool!

The hot hot oil instantly stimulated the aroma of chili noodles and white sesame seeds, and the spicy hot air instantly steamed.

Suck ~!

Liu Yifei, Huang Xiaoming and Wu Lei took a deep breath around, surrounded by Li Yi.

"It smells so good!"

Li Yi looked back at them and smiled and said, "It usually takes three oil to pour on hot peppers, this is the first one.

The first oil must pass through the chili noodles, allowing the water in the chili noodles to evaporate quickly, and allowing the white sesame seeds to be fried quickly to release the aroma.

This is called a fried fragrance.”

As he said that, he picked up the chopsticks and stirred the pepper noodles with the first splash of oil evenly, so that the dried pepper noodles that were not splashed on the edge were stained with rapeseed oil and became moist.

While stirring, he explained: "Remember, when pouring the first oil, mix all the dried chili noodles well.

This way, when pouring the second oil, the oil can spread quickly and quickly, transmit the temperature, and let the pepper noodles in each area be fried and fragrant.

And after wrapping a layer of oil, you can also prevent these pepper noodles from being fried and battered."

As he said that, he took the Qixing pepper that had been cut into small pieces and poured it on the mixed pepper noodles.

Then, he scooped up a large spoonful of oil again and poured it on the Qixing pepper section.

It's so cool!

Another oily sound, and a choking fragrance rose, which made Liu Yifei and others cover their noses and cough twice.

"This is the second fried, called the second fried spicy. As the name suggests, this oil is to stimulate the spicy taste of the chili pepper.

But the temperature should not be too high to avoid decomposing capsaicin, but it should not be too low, otherwise the capsaicin cannot be excreted and keep it at a temperature of 50% or 60% hot."

Li Yi said, turning off the fire and explained: "When pouring the second oil, turn off the fire. The temperature required for the third oil should be lower. If it remains 50% or 60% hot, it will be frying."

As he said that, he took the fine pepper noodles of bell pepper, poured them into a basin, and stirred them with chopsticks until evenly.

When he was stirred, the oil temperature in the pot also dropped.

He reached out to feel it, and said, "The oil temperature is now 30% to 40% hot, just frying the third one.

This third course is called three fried red, which is the key to letting the pepper dye rapeseed oil into red oil.

When the oil temperature is 30 to 40%, the red pepper will be more likely to precipitate.

Adding fine chili noodles here will make it easier to precipitate red pigments.

And there are also the red pigment that precipitated from the first two peppers. After three frying, the red oil will be prepared.”

As he said that, he poured all the last oil in the pot into the basin.

It's so cool!

A spicy scent suddenly surged!

"Wow!"

Liu Yifei and others exclaimed: "It smells so good!"

"This time it's more fragrant than the first oil!"

Huang Xiaoming was amazed.

"Of course, this time I fried it was bell pepper, which made it more fragrant."

Li Yi said while using chopsticks to stir the chili oil in the basin.

As he stirred, the rapeseed oil that had no peppers in the bowl gradually became bright red and the color was very attractive.

"It smells so good!"

Huang Xiaoming swallowed his saliva and asked, "Can you eat it like this?"

"It's still a little bit."

Li Yi told Wu Lei: "Go to the storage room to get a bottle of white wine, then take a bottle of white vinegar, a few pieces of rock sugar, and honey."

Hearing his words, Wu Lei was a little confused: "Why are you doing these?"

Li Yi casually explained: "You need to add it to the red oil."

"ah?"

Huang Xiaoming was stunned when he heard this: "Do you have to put these things in the red oil?"

"I want to put it."

Li Yi smiled and said, "This is a secret recipe. Adding a little white vinegar to the chili oil will make it redder, adding a little honey will make the red oil more viscous, adding a little rock sugar can make the red oil brighter, adding a little white wine can also increase the fragrance. If you think it is not spicy enough, add a little edible alkali, it will definitely be spicy and satisfying."

"Really or not?"

Huang Xiaoming couldn't believe it.

Wu Lei had already run to the storage room and brought everything Li Yi wanted.

Li Yi picked up the white wine he had prepared before, which was a bottle of Red Star Erguotou.

The liquor market is as chaotic as the seasoning market. Many liquors sold for hundreds of yuan are blended wines, while this kind of Hongxing Erguotou, which costs dozens of yuan, is pure grain wine.

Unscrew the cap and he poured a stream into the chili oil.

It's so cool!

As a stream of white wine fell into the chili oil, the chili oil that had already calmed suddenly boiled again, and the fragrance burst out, which was even more tempting than before!

"Wow! It smells so good!"

Huang Xiaoming couldn't help but exclaim.

The heat that has been heated after adding white wine may be mixed with alcohol, and it smells a little bit like it!

Guji!

He swallowed and sighed, "If I could have a hot steamed bun that had just been out of the pot, I could eat it in three bites with this chili oil!"

4
Chapter completed!