Author: Round head and round belly

After looking at the spicy sauce basin that exudes a spicy aroma, Liu Yifei licked her lips, and finally pointed to the sauce-flavored sauce: "I'll try the sauce-flavored one!"

"I want something fragrant, too."

Huang Xiaoming was deeply impressed by the spicy taste that floated when the chili peppers were poured just now, and he didn't have enough courage to challenge them for a while.

There is half of the spicy sauce in this sauce-flavored sauce. Let’s try this first and experience the spicy taste.

Seeing that they all lit the sauce flavor, Wu Lei, who was beside him, put on a heroic posture: "Why don't Brother Xiao Ming dare to eat spicy food? Then I'll make it spicy! Make it more spicy!"

Seeing that he was "arrogant", Li Yi smiled and reminded: "Don't be too arrogant. Although this pepper is spicy, it will be spicy if it is too much."

He didn't say it was okay, but Wu Lei became even more excited: "It's okay! Today I'll challenge the limit! I want everyone to see that we people in the Demon City can eat spicy food!"

Seeing him say this, Li Yi stopped persuading him and asked: "This spicy sauce is slightly spicy, two spoonfuls of medium spicy, three spoonfuls of hot spring, four spoonfuls of perverted spicy, and more than five spoonfuls of chrysanthemums bloom. What kind of spicy do you want?"

Wu Lei slapped his chest: "I want the chrysanthemums to bloom!"

“…”

Huang Xiaoming and Liu Yifei looked at him in amazement, looking shocked.

Can this be said?

Moreover, he, a man from the Demon City, needs such a spicy taste when he comes up. Are you really not afraid of death?

When Li Yi heard Wu Lei's words, he was also impressed by his iron head.

Looking at the camera, Li Yi spread his hands: "You all heard that he asked me to make chrysanthemums bloom."

The live broadcast room is full of barrage.

"Is Wu Lei crazy? Can he eat that spicy?"

"It's over. Wu Lei is pretending to be big this time. I guess he's really going to be in silence."

"Brother Yi: I have never heard of such a request in my life."

Li Yi looked at Wu Lei and asked again: "Are you sure you want the spicyness of the chrysanthemums to bloom? In fact, it is already very spicy if it is so spicy."

Wu Lei was obviously a little guilty, but in front of so many viewers in the live broadcast room, he still gritted his teeth and looked disapproving: "It's okay, you'll have to bloom! I believe Brother Yi!"

When Li Yi heard his last sentence, he smiled.

This kid is not stupid, he knows to use these words to ask him to let him go.

But if you release water, how good is it to not brag about this kind of charity?

Li Yi smiled, nodded at him and said, "Okay, I understand."

When Wu Lei heard Li Yi's explanation clearly, he felt relieved and chuckled and bragged: "I'm going to be the most spicy person in the Magic City today!"

“…”

Li Yi looked at him helplessly. Is this kid pretending?

But after all, he called out so many times, Li Yi naturally had to help this little brother.

So, while preparing the side dishes, Li Yi ordered Liu Yifei: "Go and buy some milk to bring it over."

When he was eating crayfish in Guijie before, he had already said that milk is one of the best ways to relieve spicy food.

Just in case, it is better to prepare some milk.

While Liu Yifei ordered the milk, Li Yi had already taken out the beef and chicken breasts in the cold and cut them into slices.

In traditional Western Region fried rice noodles, there are usually only two types of meats, beef and chicken.

However, the sauce flavor and new flavor developed later will also include some seafood, hot pot meatballs and other ingredients.

But this time Li Yi did not prepare and only used beef and chicken.

Added cooking wine, light soy sauce, white pepper, oyster sauce and other marinades to the beef slices in turn, and added a pinch of baking soda. Li Yi took a handful of water and poured it into a beef bowl, then mixed it with his hands.

"Is this MSG?"

Wu Lei saw the bag of baking soda and didn't recognize what it was.

"This is baking soda, it's sodium bicarbonate."

While catching and mixing, Li Yi explained: "When marinating the meat, add a little baking soda to make the meat tenderer."

"real?"

Wu Lei was surprised: "No wonder the beef I ate in a restaurant outside is more tender than what I made at home. No matter how I stir-fry it, I can't make it so tender. It turns out that it was baking soda!

I learned it! I will try it when I fry the beef myself in the future.”

He exercises normally and eats beef often, which is very useful to him.

"It's OK to put a little, but you can't put too much of this thing."

When Li Yi saw that the moisture in the bowl had been beaten into the beef, he took another handful of water, poured it into the bowl, and continued to stir it up, while reminding: "After baking soda interacts with the meat, sodium carbonate will remain. It is not good to eat too much of this sodium ion, and it will have a slight alkaline and bitter taste.

So when marinating, you must pay attention to the amount, and you can add a little sugar to offset the bitterness and improve freshness."

As he said that, he pinched a pinch of sugar, put it into a beef bowl, and continued to grab and mix it.

"Hey? You poured so much water in, why is it gone?"

Wu Lei looked at the beef slices in the bowl curiously. He just saw Li Yi pouring two handfuls of water into it, but now there is no juice at the bottom of the bowl.

"Because they were all absorbed by beef."

Li Yi explained while mixing: "Baking soda can affect the protein solubility in beef, change the osmotic pressure, and allow the beef to absorb more water.

Under normal circumstances, a pound of beef can absorb 150 grams of water, but adding baking soda can absorb 250 grams of water, so the beef with baking soda will taste more tender."

As he said that, Li Yi took another handful of water and poured it into a bowl: "When we usually pickle beef, add water three times. If there is too much, it will not be beaten in, and it will also rinse off the baking soda on the beef, causing the beef to not be locked in the water."

After he also beat the third handful of water into the beef, Li Yi beat an egg white into the bowl and grabbed it and mixed it again.

"Egg whites can lock in the moisture in the meat. If there is raw powder, you can also add a little."

As Li Yi said, he pinched a pinch of raw powder, put it into a bowl together, and finally poured some rapeseed oil, mixed evenly, and the beef was marinated.

"Add cooking oil is also to lock in the moisture in the meat, so the beef fried will be very tender and smooth."

The same is true for marinating chicken. Li Yi did the same thing. After marinating the chicken, he placed it aside and marinated it with the beef.

Then he cut out the side dishes.

Because Liu Yifei doesn't eat celery, Li Yi cut some garlic sprouts and cabbage as side dishes.

He cut some pickled radish pickles from Sichuan Province and the remaining agarwood pickles from the previous episode, and the ingredients were prepared.

“Milk is ordered.”

Liu Yifei bought milk and returned to the kitchen.

Li Yi nodded and set up a wok.

Heat the pan and cool the oil, grab a few slices of beef from the marinated beef bowl and throw it into the pan and slip it.

Then, in Wu Lei's nervous eyes, Li Yi picked up the fried spoon and dug five times from the hot sauce bowl like a dragonfly.

He had tried his best to dig as little as possible, but Wu Lei's eyes twitched.

Because Li Yi put the spicy sauce into the pot and stirred it casually for a few times, the oil in the pot turned red instantly.

Just looking at Wu Lei was about to bloom.

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Chapter completed!