Chapter 172 Trying the dishes!

Author: round head and round belly

Chapter 172 Trying the dishes!

Seeing the boiling red oil, the audience in the live broadcast room was so greedy that their mouths watered.

"Oh my god! This red oil looks so tempting. I have already thought of countless kinds of dishes made with it, such as red oil ear slices, red oil hand slices, red oil belly shreds, hiss! I'm so hungry!"

"Brother Xiao Ming knows how to eat it. Here in Shaanxi Province, spicy food is a special dish. Just a slice of hot steamed buns fresh out of the pan! Very delicious!"

"Haha! Southerners will be scared to death when they see such a big pot of chili."

"Southerners really can't understand. Don't so many chili peppers cover up the original flavor of the ingredients?"

"This kind of red oil is not spicy, it only has fragrance, which can enhance the taste of the ingredients themselves."

Just as the audience was getting excited, Li Yi had already added rock sugar and honey to the chili oil.

Then, he took a capful of white vinegar and poured it into the chili oil.

As the white vinegar enters the basin, the chili oil boils again, and the residual heat evaporates the acetic acid, leaving only the aroma of vinegar, making the aroma of the chili oil even more appetizing.

"That's it."

Li Yi stirred the red oil evenly, scooped out a bowl, then put the spice residue just beaten out into a piece of clean white gauze, tied it up, threw it into the red oil, and pressed it into the basin with a frying spoon.

Deep at the bottom.

Then, he put the frying spoon in the bowl and said: "You can put the rest away. The spices in the red oil will continue to smell fragrant in the next three days. When they penetrate into the red oil, the red oil will

The more you put it in, the more fragrant it becomes.”

"I'll send it to the storage room."

Wu Lei volunteered and wanted to step forward to carry the red oil basin, but was stopped by Li Yi who raised his hand.

"Wait a minute."

Li Yi reminded: "The basin is very hot right now! The temperature of the oil just passed to the basin, and if you touch it, a layer of skin will be burned off."

Wu Lei was stunned: "Real or false?"

"If you don't believe me, try it yourself."

Li Yi let go of his hand.

Wu Lei stepped forward doubtfully, quickly touched the edge of the basin with his hand, and then retracted as if he was electrocuted: "His! It's so hot!"

When Li Yi saw this, he smiled and said: "Let's put it here first! Wait until it cools down before picking it up, otherwise you will be easily injured."

After saying that, he took the red oil to the wok and began to prepare the ingredients for the hot sauce.

The Erjingtiao, Millet Spicy and Yanqi Spicy Pizi that were soaked before have been soaked.

Li Yi squeezed all the water from the soaked chili peppers, took them out, put them into a food processor, and pureed them all into chili paste.

Then, he poured the chili puree into the wok, then poured half a barrel of rapeseed oil, a bowl of red oil, and a few pieces of chicken fat that had been cut in advance when making the soup.

After adding two spoons of water, Li Yi turned on the fire and slowly simmered it over low heat.

This step is the key to making hot sauce. You must control the heat, slowly simmer out the water, and bring out the aroma of the chili pepper. Don't rush.

Li Yi was simmering the chili sauce over low heat, constantly pushing the chili peppers on the bottom of the pot with a spatula to avoid burning the pot.

Liu Yifei and others were studying the pot of red oil.

Watching Wu Lei and Huang Xiaoming smell the aroma of red oil curiously, Liu Yifei's attention fell on the wine bottle beside her.

Picking up the wine bottle, she looked at the transparent glass bottle and the name on the bottle, and curiously asked: "Brother Yi, why did Erguotou have this name?"

"What? Doesn't it sound good?"

Li Yi asked with a smile.

"Kind of."

Liu Yifei laughed and said: "It sounds like a person with a big head, as big as a pot, and a clumsy feeling, just like Wu Lei with a mushroom head."

"..."

Li Yi was shocked by her imagination.

Wu Lei on the side also looked at Liu Yifei with confusion: "Sister Yifei, I have never had mushroom hair!"

Liu Yifei covered her mouth and smiled: "I think you can try it."

"..."

Wu Lei was silent, but it looked like he was really starting to think about it.

Li Yi smiled and shook his head before explaining: "Erguotou is not an adjective, it refers to the process of making this wine.

Erguotou is actually shochu. Before the middle of the Qing Dynasty, shochu was relatively coarse and unpalatable. Only ordinary people who worked hard could drink this kind of wine.

Later, in order to improve the quality of shochu, the shochu workshops in the capital began to reform their crafts and introduced the process of steaming shochu.

The lid used as a cooler when steaming wine is called a sky pot, which is a tin spoon.

When steaming wine, place it on a large pot and add cold water to the groove in the middle. When the wine steam steamed from the pot encounters it, it will condense into an alcohol-water solution, also called dew wine.

After the wine is condensed, the alcohol solution will fall along the bottom of the sky pot into the dew tray below, and then flow out through the tin tube.

Generally, when the wine is steamed once, the water in the pot will be changed three times.

The first pot is called the head of the wine, and the third pot is called the tail of the wine.

The wine produced from these two pots contained many impurities and did not taste very good.

Therefore, wineries generally only take the wine that has been cooled by the cold water that was put into the Tianguo for the second time, and this pot of wine is called Erguotou wine."

Hearing this, Liu Yifei suddenly realized: "So that's it."

Looking down at the wine in the bottle, she curiously put the mouth of the bottle to her nose and smelled it. She was immediately shuddered by the tangy smell of wine.

Shaking her head, she quickly put the bottle back and muttered: "No, no, I really can't handle white wine."

In the live broadcast room, the audience was debating the topic of liquor.

“The traditional domestic wine has been rice wine for thousands of years, while white wine only became popular in the past two hundred years.”

"After all these years, humans have been able to land on the moon. Why is liquor still so bad?"

"I really can't figure it out. Everyone thinks baijiu is unpleasant to drink, and those who drink baijiu often look uncomfortable when they drink it. So why do they still drink it?"

"Young people don't understand. When you get older, you will naturally understand the charm of liquor."

"What you are drinking is not liquor, but the bitterness of life!"

"Life is much better now than it was a few decades ago. You can't just get drunk when you drink, right? Why do you have to make liquor with such a high alcohol content and such a spicy taste?"

"At first glance, there are not many people doing physical work. After a day of physical work, drinking a few sips of white wine is really a relief!"

While the audience was still debating whether the liquor was delicious or not, the aroma of chili peppers began to emit from the pot in front of Li Yi.

The water vapor of the peppers in the pot was gradually fried away. Li Yi poured the minced onion, ginger, garlic and onion into it and continued to stir-fry.

After the onions, ginger, garlic and onions were minced, Li Yi poured half of the sauce out of the pot.

This is the spicy sauce for traditional Western fried rice noodles.

The remaining half of the chili sauce was still in the pot. Li Yi poured the sauce that had been ground into foam with a wall breaker into the pot and continued to stir-fry.

When the aroma of the sauce gradually became stronger, Li Yi opened a bag of Qinjiao thin noodles and poured it into the pot.

Qinjiao is the most commonly used pepper variety in Shaanxi Province and one of the main raw materials for making Shaanxi Youpo spicy seeds.

Its flavor is fragrant but not spicy, rich but not dry, and it is also a chili pepper that adds fragrance.

After the chili powder is put into the pot, it is quickly mixed with the sauce, and the aroma becomes a little stronger.

After the red oil on the sauce became clear, Li Yi turned off the heat and took out the sauce.

This is the sauce used for fried rice noodles with soy sauce.

“Trying the dishes!”

Li Yi said hello, and Liu Yifei and others quickly gathered around.

Li Yi pointed at the two pots of sauce and asked with a smile: "Traditional spicy fried rice noodles or soy sauce fried rice noodles, which one do you want to eat?"

5
Chapter completed!