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

Chapter 543 Pepper and Sesame Oil
"There are many kinds of cooking oil. There are scallion oil for frying alone, and garlic oil for frying with garlic. Red onion oil is often used in Western food."

While stirring the chicken oil to speed up the melting, Li Yi said, "The oil produced by frying with different ingredients has different taste.

Even if it is the same material, different parts are used, or the maturity is different, the taste will be different.

For example, the scallion oil in Lu Province is fried with the scallion white, which will be lighter in color and thicker in taste.

The scallion oil in Modu is fried with shallots, mainly the scallion leaves, so the fried oil will be darker in color and sweeter in taste. "

As he stirred, the chicken fat in the pot gradually melted, and the solidified part became soft like a mango smoothie.

"In addition to those single cooking oils, in order to enhance the aroma of the dishes, chefs will use several kinds of cooking oils for frying. This is called compound cooking oil."

While speaking, all the chicken fat in the pot had melted.

Seeing this, Li Yi took the sliced ​​ginger over and sprinkled it into the pot while explaining: "This is ten catties of chicken fat, and the proportion of ginger is 10%, which is only one catty.

The same is true for green onions, but green onions are easy to burn, so it is best to put them last. "

After putting the ginger slices in, Li Yi took the frying spoon and stirred the ginger slices floating on the oil surface, letting them toss and heat evenly.

"Ginger can effectively remove the fishy smell and increase the aroma. Add ginger slices first, which can remove the fishy smell of the chicken fat itself."

Hearing his explanation, Chen Jianbing nodded again and again: "It smells."

The change in this taste is still very obvious. He can clearly smell the unique fishy smell of chicken oil in the pot, which is rapidly fading away and gradually overwhelmed by the smell of ginger.

Seeing that the surface of the ginger slices was starting to turn slightly yellow, Li Yi took the sliced ​​onions, grabbed them with his hands, and put them into the pot little by little.

Chen Jianbing looked a little anxious, and stepped forward to help: "Come and let me help you."

With that said, he was about to carry the onion basket.

Seeing this, Li Yi hurriedly stopped him: "No, what are you doing?"

"Pour it all in?"

Chen Jianbing said with a smile: "It's too slow to release one by one like this, so I'm anxious to watch."

"If I could pour it all in, wouldn't I have poured it in long ago?"

Li Yi shook his head, and explained: "It's most taboo to put all the deep-fried things into the wok at once.

If too many ingredients are added, it is easy to lower the oil temperature, resulting in poor frying effect.

If it is the kind that is battered and fried, it may stick together.

I spread it like this so that I can pinch the sticky ones apart at any time, so that the ingredients that go in are all piece by piece, so that the frying is even and the aroma is good. "

"Is there such a point?"

Chen Jianbing realized that he was almost doing a disservice, and was a little embarrassed.

"It looks like you don't cook at home."

Jiang Xin complained with a smile: "This is all common sense."

"Who said that, I do it sometimes."

Chen Jianbing explained in a low voice.

"doing what?"

Jiang Xin asked.

Chen Jianbing scratched his scalp: "Peel some garlic or something..."

"..."

Jiang Xin gave him a concubine Hua's eyes: "Just bully my sister-in-law!"

Chen Jianbing smiled foolishly and did not refute.

Seeing this, Li Yi saved him, and changed the topic: "There are more onions in the Western Regions, so the amount of onions in the cooking oil is also relatively large, and the ratio of onions to chicken oil is 10:3, which is three catties.

However, if you don't like the onion flavor, you can reduce it to one catty, but not less than one catty, otherwise the taste will be out of balance. "

While speaking, Li Yi put the chives into the pot.

The scallion leaves are slender and not resistant to deep frying, and they were fried to brown in a short time.

After taking a look at the ingredients with a strainer, Li Yi poured the rapeseed oil on the side into the pot and stirred evenly.

When the oil temperature rose again and the spices were fragrant again, Li Yi used a rake to fish out all the residue.

Afterwards, turning on a small fire and keeping the oil warm, Li Yi turned around and took out two bags of Chinese prickly ash.

"Zanthoxylum bungeanum is the key to pepper and sesame oil. If the peppercorn is not used properly, the oil will be useless."

As Li Yi said, he placed two kinds of peppercorns on the table: "This red peppercorn is a thornless phoenix pepper that was not used up last time, and it is a special-grade green peppercorn produced in Jinyang, Sichuan Province.

这两种花椒和鸡油的比例是100：2和100:1，红花椒2，青花椒1。”

"When I eat hot pot, I often see these two kinds of peppercorns used together."

Chen Jianbing asked curiously: "Is there any effect if these two kinds of peppercorns are put together?"

"There will be a compound pepper and sesame fragrance, and the taste will be better."

Li Yi explained: "Red peppers give out their fragrance, while green peppers give out their flavor.

The oil fried with red peppercorns is more fragrant, but the numbness must be green peppercorns.

In fact, it is best to use fresh green peppercorns, but the picking season has passed, so we can only use this kind of dried peppers. "

Li Yi poured both kinds of peppercorns into a basin, then hugged the peppercorn basin, went to wash it under the faucet.

Seeing him rinsing wantonly, Jiang Xin couldn't help asking: "This can't be washed, right? How can it be used if it gets wet?"

"I want to fry it, I must add water, otherwise it will be fried."

As Li Yi said, he poured out the floating impurities together with the water, and ordered: "Go and help me chop some minced garlic."

"I come!"

Before Jiang Xin and the others could answer, Zhao Jinmai ran over first, took the peeled garlic cloves, and put them into the garlic grinder.

She raised her hand and pressed the switch, and the garlic grinder roared.

This is what she and Wu Lei like to play the most, but Wu Lei played more in the past, and this time it is finally her turn.

Soon, the garlic cloves were turned into minced garlic by the machine.

She carefully poured out the minced garlic and brought it to Li Yi.

Li Yi had already washed the peppercorns, and dried the water in the basin with the grate, but not too dry.

After taking the minced garlic from Zhao Jinmai, Li Yi evenly spread the minced garlic on the peppercorns.

Afterwards, he brought the pot to the stove, turned on the stove again, and heated up the cooking oil in the pot.

After reheating the cooking oil to 210°C, he scooped up a spoonful of hot oil with a frying spoon and poured it into the basin.

"ah!"

Jiang Xin watched his movements nervously, a little scared.

When hot oil meets water, an explosion will definitely occur, and if it is not kept intact, it will be collapsed.

However, the explosion she imagined did not happen. Li Yi poured hot oil on the minced garlic, which quickly stimulated the aroma of the minced garlic and steamed.

But with the heat exchange, the temperature of the hot oil is also lowered by the minced garlic.

When the hot oil after lowering the temperature meets the peppercorns below, it stimulates the aroma inside the peppercorns again.

After it penetrated below and came into contact with water, it was no longer able to evaporate enough water vapor in an instant to cause an explosion.

Spoon after spoon, Li Yi poured the minced garlic with hot oil, covering the basin with a layer of oil.

Smelling the lingering aroma of pepper and hemp mixed with garlic, Jiang Xin couldn't help admiring: "This taste is so Sichuan Province-like!"

"It's too comfortable!"

Sun Li imitated Sichuan Province's accent.

"What? What the hell?"

Cai Shaofen asked curiously.

"It's too comfortable!"

Sun Li repeated it to her.

"Too Eight Snake... What... Miss... Eight Masters!"

Cai Shaofen's tongue was about to cramp.

Looking at Sun Li and Jiang Xin who were laughing together, she looked at the ceiling helplessly, but gave up and continued to embarrass herself.

In front of the stove, Li Yi had already picked up the remaining hot oil and poured it all into the basin.

It's sizzling!

The hot oil is poured into the basin, and the aroma of pepper and hemp, which is dozens of times stronger, bursts out instantly.

"Cough cough!"

Everyone present was coughing due to the choking peppery smell, only Li Yi breathed evenly, picked up the cooking oil calmly, and poured it into the soup bucket.

"These cooking oils are the source of the peppery flavor."

Li Yi scraped off all the prickly ash sticking to the bottom of the basin, and said: "It's still the same principle, three parts marinated, seven parts soaked.

When marinating the chicken, the marinating time should not exceed 10 minutes, but the soaking time must not be less than two hours. "

After scraping the peppercorns, Li Yi put down the basin and wiped his hands.

"This is chili sesame oil, simple, right?"

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(End of this chapter)