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

Chapter 172 Trying dishes!
Looking at the boiling red oil, the audience in the live broadcast room was salivating.

"Oh my god! This red oil looks so tempting. I have already thought of countless dishes made with it. Red oil ear slices, red oil chao hands, red oil tripe shreds, hey! I'm so hungry!"

"Brother Xiao Ming knows how to eat. Here in Shanxi Province, oily and spicy peppers are a dish, and a piece of hot steamed buns just out of the pan! It's delicious!"

"Haha! People in the south will be scared to death when they see such a big pot of peppers."

"Southerners really can't understand, don't so many peppers cover up the original taste of the ingredients?"

"This kind of red oil is not spicy, it only has fragrance, which can make the taste of the ingredients to a higher level."

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

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

As the white vinegar was poured into the bowl, the chili oil boiled again, and the remaining heat evaporated the acetic acid, leaving only the aroma of vinegar, which made the aroma of the chili oil even more appetizing.

"Okay."

Li Yi stirred the red oil evenly, scooped out a bowl, then put all the spice slag that had just been smashed out on a clean white gauze cloth, tied it up, threw it into the red oil, and pressed it into the bowl with a frying spoon bottom depths.

Afterwards, he put the frying spoon in the bowl and said: "The rest can be put away, the spices in the red oil will continue to emit fragrance in the next three days, penetrate into the red oil, and the red oil will The more you put it, the more fragrant it will be."

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

Wu Lei volunteered and wanted to come forward to serve the red oil basin, but was stopped by Li Yi raising his hand.

"Wait a minute."

Li Yi reminded: "The basin is hot right now! The temperature of the oil just now has been transferred to the basin, if you touch it, a layer of skin will be scalded off."

Wu Lei was stunned: "Really?"

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

Li Yi let go of his hand.

Wu Lei stepped forward suspiciously, quickly touched the edge of the basin with his hand, and then retracted like an electric shock: "Hiss! It's so hot!"

Seeing this, Li Yi smiled, and then said: "Let's put this away first! Wait until it gets cold, and then take it up, otherwise it will be easy to get hurt."

After speaking, he brought the red oil to the wok and began to prepare the ingredients for the hot sauce.

The two Vitex twigs, millet spicy and Yanqi spicy skin that were soaked before have been soaked.

Li Yi squeezed all the soaked peppers dry, took them out, and put them into a food processor, making them into a puree.

Then, he poured the chili puree into the frying pan, and then poured half a barrel of rapeseed oil, a bowl of red oil, and a few pieces of chicken fat that were cut off in advance when hanging the broth.

After adding two spoonfuls of water, Li Yi turned on the fire and started to simmer slowly.

This step is the key to making chili sauce. It is necessary to control the heat, boil the water slowly, and boil out the aroma of chili peppers. Don’t rush.

Li Yi simmered the chili sauce on a low fire here, and kept pushing the peppers at the bottom of the pot with the spatula to avoid sticking to the pot.

And Liu Yifei and the 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 him.

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

"What? Doesn't it sound good?"

Li Yi asked with a smile.

"A bit."

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 brain hole.

And Wu Lei on the side also looked at Liu Yifei with a puzzled expression: "Sister Yifei, I've never had a mushroom head!"

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

"..."

Wu Lei was silent, but it seemed that he really started to think about it.

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

Erguotou is actually shochu. Before the mid-Qing Dynasty, shochu was rough and unpalatable, and only ordinary people who worked as coolies drank this kind of wine.

Later, in order to improve the quality of shochu, the shochu workshop in the capital began to reform the process and introduced the process of steaming wine.

The lid used as a cooler when steaming wine is called Tianguo, which is a tin pan.

When steaming wine, put it on a large pot, add cold water to the groove in the middle, and when the steam from the pot meets it, it will condense into an aqueous solution of alcohol, also called dew wine.

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

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

The first pot is called Jiutou, and the third pot is called Jiuwei.

There are many impurities in the wine from these two pots, and the taste is not very good.

Therefore, the winery generally only takes the wine that is cooled by the cold water in the Tianguo for the second time, and this pot of wine is called Erguotou wine. "

When Liu Yifei heard the words, she suddenly realized: "It turned out to be like this."

Looking down at the wine in the bottle, she curiously put the mouth of the bottle under her nose and sniffed, and was immediately shivered by the tangy smell of wine.

Shaking her head, she hurriedly put the wine bottle back, and muttered: "No, no, white wine really can't be controlled."

In the live broadcast room, the audience was arguing about liquor.

"The traditional domestic wine has been rice wine for thousands of years, and baijiu has only been fried for 200 years."

"After so many 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 that baijiu is bad to drink, and those who drink baijiu often also look uncomfortable when they drink it. Why do they still drink it?"

"Young people don't understand, but when they are old, they will naturally understand the charm of baijiu."

"It's not liquor, it's the bitterness of life!"

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

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

While the audience was still arguing over whether the baijiu was good or not, the aroma of chili peppers had already started to be emitted from the pot in front of Li Yi.

The moisture from the chili peppers in the pot was gradually dried up. Li Yi did not rush, and poured the chopped green onion, ginger, garlic and onion into it, and continued to stir fry.

After the onion, ginger, garlic and onion were finely chopped, Li Yi poured out half of the sauce in the pot.

This is the spicy sauce of the traditional western region fried rice noodles.

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

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

Qinjiao is the most commonly used chili variety in Shaanxi Province, and it is also one of the main raw materials for making Shaanxi Youpo peppers.

Its taste is fragrant but not spicy, thick but not dry, and it is also a chili that only adds flavor.

After the Qin pepper powder was put into the pot, it quickly mixed with the sauce, and the aroma became more intense.

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

This is the sauce used in the sauce-flavored fried rice noodles.

"Trying dishes!"

Li Yi greeted, and Liu Yifei and the others quickly surrounded him.

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

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(End of this chapter)