A mouthful of fried rice at a sky-high price, Old Tang apprenticed on the spot

Chapter 171

Huang Xiaoming was amazed when he saw the special situation in the bullet screen of the audience in the live broadcast room: "Sure enough, there are so many wonders in the world, and there are people who are allergic to starch."

On the stove side, the spices are almost fried, and the surface of the onion shreds and scallions have turned brown, exuding a unique burnt aroma.

"Brother Yi, the coriander is ready."

Wu Lei brought the washed parsley to Li Yi.

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

She could already smell the special smell of coriander, which smell she avoided in her sense of smell.

Li Yi glanced at her, thought for a while, and signaled Wu Lei to put the parsley aside.

It is common for diners to avoid food. As a chef, it is his duty to take care of the tastes of diners.

It can be seen from the barrage of the audience that people who do not eat coriander are not uncommon.

Therefore, Li Yi decided to take out one-third of the cooking oil and make a separate cooking oil without coriander.

Use a colander to beat out all the spices, and then Li Yi asked Wu Lei to find a stainless steel basin, wipe it off with kitchen paper, and then burn it again to let it dry completely.

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

Next, it was time to pour peppers, but Li Yi looked at the stone mortar, but there was still a third of the peppers that hadn't been smashed.

"The store manager."

Li Yi raised his chin at the stone mortar: "I should use chili noodles."

"Oh, right now."

Huang Xiaoming hurried back to the stone mortar, grabbed a handful of peppers, stuffed them into the stone mortar, and pounded them quickly.

While pounding, he still didn't forget to ask: "By the way, what is the last type of seasoning, you haven't said it yet!"

"It's a spice for coloring."

Seeing that he hadn't forgotten about this, Li Yi explained casually: "For example, turmeric, red pepper, saffron, etc., their flavors are usually not too strong, but they will obviously change the color of the ingredients and directly affect the perception of diners, so we just Also divided into categories."

After finishing speaking, he brought some shredded onions, sliced ​​ginger, sliced ​​green onions, and garlic cloves.

Slapping the garlic cloves flat with the blade of the knife, he chopped them into fine pieces with a pair of knives.

This is the material to be used to further increase the flavor when frying the material.

After he chopped the froth, Huang Xiaoming, with the help of Wu Lei, prepared the chili noodles that Li Yi wanted, and delivered them to Li Yi.

Li Yi first poured the white sesame seeds that had been prepared into the bullet thick chili noodles, and stirred them evenly with chopsticks.

Then, he turned on the fire on the stove, reheated the cooking oil that had gradually cooled down to [-]% heat, then scooped up a spoonful with a frying spoon, and poured it on the chili noodles.

It's sizzling!

The hot oil instantly stimulates the aroma of chili noodles and white sesame, and the spicy heat instantly evaporates.

Suck~!

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

"It smells so good!"

Li Yi looked back at them, and said with a smile: "Usually three layers of oil are poured on pepper, this is the first one.

The first oil should cover the chili noodles, so that the water in the chili noodles evaporates quickly, and the white sesame seeds are quickly fried to release their aroma.

This is called a fried incense. "

As he spoke, he picked up the chopsticks and stirred the chili noodles that had been splashed with the first oil evenly, so that the dried chili noodles that were not splashed on the edge were also stained with rapeseed oil and became moist.

While stirring, he explained: "Remember, when pouring the first oil, you have to mix all these dried chili noodles.

In this way, when the second oil is poured, the oil can be quickly and quickly dispersed, and the temperature can be transmitted, so that the chili noodles in each area are fried.

And after wrapping with a layer of oil, it can also prevent the fried chili noodles from being fried. "

As he spoke, he took the seven-star pepper that had been cut into small pieces from the side, and poured it on the mixed pepper noodles.

Then, he scooped up another large spoonful of oil and poured it on the seven-star pepper.

It's sizzling!

There was another sound of oil, and a pungent aroma rose, causing Liu Yifei and the others to 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 spiciness of the chili.

But the temperature should not be too high to avoid decomposing capsaicin, but it should also not be too low, otherwise capsaicin will not be separated out, and the temperature should be kept at [-]% to [-]% hot. "

As Li Yi said, he turned off the fire and explained: "When pouring the second oil, the fire should be turned off. The temperature of the third oil needs to be lower. If it is still [-]% to [-]% hot, it will It's fried."

As he said that, he took the fine chili noodles of the bell pepper, poured it into a basin, and stirred it with chopsticks until it was even.

After he finished stirring, the temperature of the oil in the pot also dropped.

He stretched out his hand to feel it, and said: "Now the oil temperature has reached [-]% to [-]% hot, and it's just time to fry the third batch.

The third way is called three fried red, which is the key to let the chili dye the rapeseed oil into red oil.

When the oil temperature is [-]% to [-]%, the capsanthin will be more likely to precipitate.

The fine chili noodles are added here, and the red pigment will be more easily precipitated.

And there is also the red pigment that was precipitated from the first two kinds of peppers. After three times of frying, the red oil is ready. "

As he spoke, he poured all the last oil in the pan into the basin.

It's sizzling!

A spicy aroma rose instantly!

"Wow!"

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

"This time it is even more fragrant than the first oil!"

Huang Xiaoming was amazed.

"Of course, this time it's fried bell peppers, which add flavor."

Li Yi said while stirring the chili oil in the basin with chopsticks.

As he stirred, the rapeseed oil in the pot that had been soaked in chilies gradually became bright red, and the color was very attractive.

"It's so delicious!"

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

"A little bit."

Li Yi rushed to Wu Lei and ordered: "Go to the storage room and bring a bottle of white wine, a bottle of white vinegar, a few grains of rock sugar, and honey."

Hearing his words, Wu Lei was a little puzzled: "What are you doing with these?"

Li Yi explained casually: "It needs to be added to red oil."

"what?"

Huang Xiaoming was stunned: "Do you want to put these things in the red oil?"

"I will let it go."

Li Yi smiled and said: "This is a secret recipe. Adding some white vinegar to the chili oil will make it redder, adding some honey will make it thicker, adding some rock sugar can make the red oil brighter, adding some white wine can also increase the aroma, if you think it's not spicy enough, put A little edible alkali is definitely spicy enough to satisfy your appetite.”

"real or fake?"

Huang Xiaoming couldn't believe it.

And Wu Lei had already rushed to the storage room and brought all the things Li Yi wanted.

Li Yi picked up the baijiu he had prepared earlier, which was a bottle of Red Star Erguotou.

The baijiu market is as chaotic as the seasoning market. Many baijiu that sell for hundreds of dollars are blended wines, but this kind of red star Erguotou that sells for tens of dollars is pure grain wine.

Unscrewing the cap, he poured a stream into the chili oil.

It's sizzling!

As a stream of white wine fell into the chili oil, the chili oil that had calmed down suddenly boiled again, and the aroma burst out, which was even more attractive than before!
"Wow! It smells so good!"

Huang Xiaoming couldn't help but gasp in amazement.

The heat that rises after adding white wine may be due to the alcohol mixed in, and it even smells a little bit hot!

Guck!

He swallowed his saliva, and sighed: "If I can have hot steamed buns just out of the pan, I can eat three bites of this chili oil!"

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(End of this chapter)