When Xie Qingfeng stir-frying, his expression was relaxed and focused, his movements were calm and unmoved, and he was not impatient at all, as if he was chatting comfortably with his old friends, and he was not affected by the noisy atmosphere in the venue.

Until the pepper peel is fried and cooked slightly transparently, and the edges and corners are a little white.

Xie Qingfeng temporarily put down the stirring round spoon, took six squares of rock sugar on the chopping board filled with various ingredients and added them to the pot.

Rock sugar can improve the color and brightness of spicy sauce, look brighter and more delicious, and can also combine various irritating flavors to achieve the purpose of drying into softness.

Sugar has many functions in cooking. Adding it in large quantities can increase the sweetness and taste sweet. Adding it in small quantities has the effect of "harmony".

If the dish is slightly salty or has a too dry and spicy taste, you can add a little sugar to ensure that you cannot taste sweetness while neutralizing other too many irritating flavors through "harmony".

Among all kinds of sugar, rock sugar and flavor are the best.

The rock sugar was put in, and Xie Qingfeng did not wait for it to melt, and then added the quantity of it was equal to the glutinous rice cake and chili pepper, which belonged to the essence of Sichuan cuisine - Douban sauce.

Douban sauce and glutinous rice cakes and peppers have similar functions, both of which have the effects of improving color, enhancing flavor. The latter has obvious advantages in color and spicyness, and Douban sauce is more inclined to enhance the rich aroma of the dish.

After adding so many ingredients, the oil in the pot has become sticky and juice-like, no longer as light as before, but is purely a pot of clear hot oil.

After putting the bean paste into the pot, in order to prevent the rock sugar from sinking into the bottom and coking into the pot, Xie Qingfeng continued to pick up a round spoon and stir-fry.

The movement remains gentle and stable until all the seasoning mixture in the pot is cooked with hot oil, and the surroundings are white and begin to curl a little. The color of the base oil sauce changes from bright red to dark red, closer to maroon.

By this time, the added chili and bean paste have basically been cooked almost, and the remaining dry seasonings can be put into the pot.

About fifteen or sixteen black fermented black beans are essential for Sichuan cuisine, ten each of which are blue and red peppers.

Red pepper is also called dried pepper and old pepper. Its shape is dried after ripening. It takes a long time to store it, and the aromatic taste is very thick.

Blue and white pepper generally refers to the tender peppers picked from the pepper tree when they are still green and green before they mature.

Its taste is not as numb as red pepper, with a fresh plant aroma and a high volatile sesame oil content. It can be mashed with garlic to make cold dishes and seasonings, or directly used as ingredients to cook.

One of the most common dishes of Sichuan pepper and sausage!

Fresh green and white peppers contain a certain amount of moisture, which is easily corroded by bacteria in the air, and is more likely to be oxidized by the air. Pay attention to sealing and preserving at low temperatures, otherwise it will easily cause odor or discoloration.

Add two kinds of peppercorns to the pot, followed by the essential dry spices when boiling the spicy sauce base.

The spice bag prepared by Xie Qingfeng is a private exclusive recipe specially made by him with his abnormal sense of taste and smell. It was made in the hotel last night and brought by himself today.

No matter what industry it is, the formula is private goods and will never be made public easily, nor will it be bought on behalf of others. Even if it is given to the national food agency for testing, it will only give the general formula and will not be taken out.

Strictly speaking, this is already a patent level!

Just like international brands such as Coca-Cola, KFC, Quanjude Roast Duck, domestic Xuyi crayfish, nutrition express line, etc., their formulas are tightly covered, and outsiders have no way to know.

Xing Feng’s exclusive spice pack was not purchased by the organizing committee.

Instead, he personally bought star anise, sana (called ginger in some areas), cinnamon, cloves, cumin, fragrant fruit, poppy seeds, etc., and they were beaten into fine powders one by one. According to the precise proportions prepared from countless cooking experiments, they were strictly mixed together.

Then add a small amount of high-alkaghum wine with warm boiled water, stir all the spices evenly, seal and ferment with plastic wrap for six hours, allowing the dry spices to absorb moisture and return to a moist and full state under the stimulation of the liquor.

Avoid adding food to the dishes, diners eat spices stuck to the food when eating, which become dry and affects the taste of the mouth.

The function of spices is to increase freshness and enhance the aroma, making the taste of the dishes more plump and layered.

The spice bag prepared by Xie Qingfeng weighs only about 15 grams. As soon as the small bag wrapped in plastic wrap is opened, a strong fragrance comes to your nose, and you can't help but feel relaxed when you smell it.

Put the fermented powdery spices into the pot and continue to stir-fry for three to five minutes, so that all the ingredients can be mixed evenly, and the strong compound fragrance will scatter. The production process of spicy sauce base is basically over.

Xie Qingfeng took the wok out of the stove, covered it with the lid and placed it aside, and added a small cup of rice wine.

Rice wine brewing is called sweet wine in many places. Adding it to the spicy sauce base can not only enhance the aroma, but also further "neutralize" the flavors of various spices and ingredients, allowing them to blend perfectly, and ultimately form a compound flavor with a strong flavor.

Stir the rice wine into the pot evenly, let the residual heat in the pot continue to boil, and the spicy sauce base is finished.

The top-quality Maoxuewang nutritional soup base and spicy ingredients base are ready. Next is the third process, and the final ingredients are processed before cooking.

The blood in the hairy blood is the key. Not only must the fresh duck blood of the day be required, but the ratio of water and salt in the duck blood must be strictly controlled.

The ultimate goal is to be tenderer, the better!

The texture of duck blood is tenderer and smoother than that of pig blood. In the chef industry, which is becoming more and more refined with the progress of the times, pig blood with relatively dry taste has basically been eliminated from the production of Maoxuewang, and duck blood has become the mainstream choice.

The competition dish prepared by Xie Qingfeng is called "Ding-level Mao Xuewang", which naturally needs to be presented in accordance with the highest standards and the most perfect state.

Unfortunately, in the ingredient list reported by Xie Qingfeng yesterday, he focused on the need for smooth and tender duck blood, but the duck blood he got now was unsatisfactory.

The touch of gently pressing with your fingers is like the tough flesh of jelly, which is not as good as Xie Qingfeng wants, and can be close to the softness and tenderness of tofu brain.

A hundred dishes, a hundred flavors, a hundred demands!
Chapter completed!