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

Chapter 587 Jiangjin Old Baigan

After introducing the peppers, Li Yi signaled Wu Lei to move several pots of peppercorns and peppers to the side of the boiling water pot.

"When boiling the bottom of the hot pot, these seasonings cannot be put down directly."

Li Yi explained to the camera: "Chinese prickly ash, dried chili, these are dry goods, and there is little water in them.

If you put it directly into the oil pan and fry it for a little longer, it will be burnt.

Therefore, we have to go through the water first for these materials, and the jargon is to send them out. "

As he said that, he picked up the pepper pot, poured it into the pot, and explained: "The base material we used this time was 40 catties of butter, and the peppercorns we used here were two catties, please keep this number in mind.

When you fry it yourself, you can reduce the ingredients in proportion. "

Put the peppercorns into the pot, Li Yi took the colander, and stirred the peppercorns in the pot. When all the peppercorns were wet, he used the colander to scoop out all the peppercorns.

"Just wet the peppercorns, don't cook them for too long, or the flavor will be lost."

With that said, Li Yi handed the prickly ash to Wu Lei, picked up the bell pepper, and poured it into the pot.

"The same is true for the bell peppers. After they are soft, they are scooped out. Here we share a catty of bell peppers."

Pressing the floating bell peppers with a colander, Li Yi helped them to heat evenly.

Seeing that they were beginning to soften, I scooped them up and put them back in the basin.

Signaling Wu Lei to take back the peppercorns and bell peppers, Li Yi pointed to the remaining three pots of peppers and explained: "These three kinds of peppers need to be boiled for a long time. OK."

Picking up the chili pot, while pouring it in, Li Yi instructed: "Here, the new generation of Nei Huang needs four catties, Shi Zhuhong No. 5 needs two catties, and Gypsophila is also two catties.

Note that these are the weights after cutting off the stalks of the peppers and removing the seeds. "

Soon, he poured all three pots of peppers into the pot and stirred them with a colander.

After 5 minutes, the dried peppers in the pot had absorbed the water, and the uneven surface became plump again.

Seeing this, Li Yi took the big basin and put all the peppers into the basin.

After calling Wu Lei, Li Yi ordered: "Go and grind these peppers."

Wu Lei responded, and took the chili pepper to the side of the meat grinder, and put it down.

Zhao Jinmai has already brought a large basin and placed it under the discharge port of the meat grinder.

Li Yi returned to the desk, brought the prepared spices to the audience, and explained to the audience: "The chili chili is supposed to taste better when chopped with a knife.

However, if it is made in a restaurant, it is definitely too late to chop by hand, so the machine should be used.

But if you make a small amount at home and eat it by yourself, then I suggest you chop it with a knife, so that the taste will be better. "

Taking advantage of Wu Lei's skill in twisting the glutinous rice cake chili, Li Yi motioned the camera to take a close-up of the spices, and then explained: "Chili peppers are actually not a secret recipe, the key to the compound aroma of hot pot ingredients lies in these spices.

I won’t tell you the specific principle, and you will think that I am talking nonsense, so just remember this recipe.

看好了，这里有八角100克、小茴香90克、桂皮80克、香叶30克、草果80克、白豆蔻200克、丁香20克、荜拨40克、三奈40克、排草100克、灵草100克、陈皮100克、甘草40克、高良姜30克。

This is also the amount of 40 catties of butter. If you make less, it will be reduced in the same proportion. "

Listening to Li Yi's words, the live broadcast room instantly became a sea of ​​spices.

All the audience are posting barrage, recording the recipe of spices, as a cheat sheet.

For a while, the barrage in the live broadcast room was a bit stuck.

After taking a bottle of Jiangjin Laobaigan, Li Yi opened the bottle cap and shook it towards the camera: "I'll teach you another trick, the best way to add spices to the bottom of the hot pot is to use white wine.

When the alcohol in the liquor volatilizes, it will bring out the aromatic elements in the spices.

In addition, the moisture in the white wine can also protect the spices, so that they can be fried for a longer time when they are put into the pan, and they will not be fried quickly.

This is the same as the principle of making peppers and peppers with water. "

Poured a bottle of white wine into the spice basin, Li Yi showed the sign of the wine bottle to the camera, and said with a smile: "Shancheng butter hot pot, you have to use Jiangjin Laobaigan to distribute the spices. I hope the manufacturer will pay the advertising fee after seeing it." Just a moment, thank you."

Seeing this, the audience in the live broadcast room were all amused, and all started @江津老白干 in the barrage.

"@江津老白干, did you see it? Hurry up and make money! Be conscious!"

"@江津老白干, where is the person in charge of publicity? What a great opportunity? Find Brother Yi as an endorsement, then don't you immediately punch Moutai and kick Wuliangye?"

"It's over, Jiangjin Laobaigan is about to sell out! Haha!"

"In the field of eating, drinking and drinking, Brother Yi's ability to carry goods will definitely beat the anchors of the entire network!"

While joking, Li Yi had already put the wine bottle back, picked up the chopped scallions and onions, came to the heated butter pot, and poured the onions into the pot first.

After waiting for more than ten seconds, Li Yi also poured the green onions in.

"Frying oil, you haven't forgotten this, have you?"

Li Yi turned it over with a colander, and said, "These two are three catties each, and you can just fish them out after frying them."

Turning down the heat a bit, Li Yi turned it slowly, and waited until the scallions and onions were fried until they were browned, and then he fished out the residue of these two ingredients.

"Scallion and ginger are not separated, this is an old rule."

As Li Yi said, he poured the crushed old ginger into the pot: "Ginger is the same as green onions, and the amount is three catties."

After the old ginger was put into the pot, the butter in the pot suddenly turned violently, and the oil foamed.

Li Yi took two steps back and explained: "This old ginger was smashed, so the ginger juice was squeezed out.

If there is more water, it is easy to collapse when it is put into the pot. Everyone must pay attention to safety during this step. "

When the foam was less, Li Yi stepped forward and stirred the old ginger in the pot with a colander.

As the water evaporates, the old ginger in the pot is gradually dried up.

At this time, Wu Lei also twisted the glutinous rice cake chili and brought it to Li Yi.

"Brother Yi, glutinous rice cake chili."

Wu Lei put the chili pot beside Li Yi.

Li Yi took a look, reached for the frying spoon, scooped up a spoonful of glutinous rice cake chili, and sprinkled it into the pot.

The peppers with full water are put into the pot, and the oil and water are rolled again.

But because the amount of glutinous rice cake chili is relatively small, the tumbling is far less violent than that of the old ginger just now.

"Attention, I put a few spoonfuls of glutinous rice cake chili here first, the purpose is to lower the temperature of the oil and prevent the ingredients that will be put later from being fried quickly."

As Li Yi said, he added two spoonfuls of glutinous rice cake chili peppers to the pot, and then he took the pot of bean paste, scooped a spoonful of hot oil into it, stirred it, and poured it into the pot.

"Here is four catties of bean paste. After putting it into the pot, stir it up so that it can be heated evenly to stimulate its aroma."

When the bean paste was put into the pot, a special aroma came out immediately, and Wu Lei who was behind immediately felt a stream of saliva gushing from his tongue.

The scent wafted into the room, and Linghua and the others in the back kitchen also ran out.

"smell good!"

Linghua smiled.

Behind her, Dao Lang also came out.

Smelling the aroma of bean paste wafting in the air, his eyes fell on the huge wok in front of Li Yi, and his Adam's apple subconsciously moved.

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(End of this chapter)