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

Chapter 759 Sichuan pepper sauce and black pepper sauce

After listening to Li Yi's explanation, the barrage in the live broadcast room calmed down a lot.

Faced with Li Yi's well-founded explanation, dog lovers didn't know how to refute for a while.

When Li Yi saw this, he didn't say anything more, but put the dried dog liver aside, and then took out the dog intestines that were sent together in the foam box.

The seller washed and sent it, so there is no smell.

However, Li Yi turned it over and washed it several times with flour and salt. After washing it thoroughly, he tore off the intestinal oil on top and wrapped it around the dog liver.

The fat content of dog liver is relatively low, so it will taste dry after cooking. It needs to be wrapped in intestinal oil and then grilled to increase the fat content and make the dog liver taste better.

However, dog liver and intestinal oil will have a fishy smell, so sauce needs to be used to remove the fishy smell and increase the flavor.

So, after wrapping the intestinal oil, Li Yi turned around and mixed the pepper sauce.

While preparing ingredients, Li Yi introduced to the camera: "The traditional hot pepper in China is Sichuan peppercorns.

It not only removes fishy smell, but also provides a unique numbing aroma to the ingredients.

However, the taste of liver glutinous rice is relatively strong. If you want to remove the taste, just adding Sichuan peppercorns is not enough.

Here I will pair it with a peppercorn sauce to remove the fishy smell of the liver and add flavor.

Here we first use 35 grams of star anise, 20 grams of cinnamon, 20 grams of galangal, 15 grams of fennel, 15 grams of white buckwheat, and 10 grams of bay leaves to make a bun. "

With that said, Li Yi put the prepared ingredients into the gauze bag and said: "My pepper sauce recipe can also be changed to a black pepper sauce recipe.

You only need to add 60 grams of lemongrass to the material bag. "

Listening to Li Yi's introduction, the attention of the audience in the live broadcast room was attracted.

"Eye!"

"It's teaching time again!"

"This is fine. I think it can be used on many barbecues. I really like the spicy pepper flavor."

"Wow! Black pepper sauce! I especially like to eat steak from a Western restaurant because their black pepper sauce is so fragrant, but that is the chef's secret and the cooking method is not disclosed."

While the audience was in admiration, Li Yi had already prepared the ingredients package.

After tying the gauze bag, Li Yi poured a bowl of water and soaked the gauze bag in it.

Then he took some cress and a radish and started cutting them.

“After the ingredients are prepared, they need to be boiled into sauce.

We use 150 grams of cress and 150 grams of radish here.

Cress is sweet in taste, neutral in nature, and has the effect of clearing away heat and promoting dampness.

Radish leaves can digest food and resolve heat, removing evil heat.

And after their flavors blend with each other, they will form a base that absorbs the flavor of the spices in the package. "

While talking, Li Yi kept cutting the cress and radish into shreds.

After adding a pound of water to the pot, Li Yi put the cress and shredded radish in it.

"If you want to change the black pepper sauce, just change the cress and radish to celery and carrot."

After explaining, Li Yi threw the ingredient bag in and started cooking over high heat.

After the package has been soaked in water, the dust on the spices inside has been washed away and a certain amount of moisture has been absorbed, making it easier for the aroma to evaporate during cooking.

Letting the sauce cook, Li Yi started the pot again, scooped out a spoonful of lard and put it in the pot.

"Let's stir-fry now."

Turning the frying spoon in the pot to speed up the melting of the lard stuck to the frying spoon, Li Yi explained: "Our pot is for 20 people. We use about 400 grams of lard and fry 200 grams of diced green onions. Still the same, if For fried black pepper sauce, replace it with butter and diced onions.”

While stir-frying, Li Yi turned around and signaled: "Master Hao, help me cut 200 grams of diced green onions, stir-fry half a pound of white sesame seeds for me on three stoves, fry them and bring them to me."

Hao Libao's knife skills are not to be commended. He cut the green onion in three strokes and divided it by five and divided it by two, and brought it to Li Yi.

Pour the diced green onions into the pot and stir-fry quickly. After a while, the aroma of the green onions wafts out of the pot.

When the surface of the diced green onions began to turn yellow and burnt, Li Yi turned down the heat.

At this time, Sanzao's disciple also fried white sesame seeds and brought them to Li Yi.

Use a frying spoon to scoop up half a spoonful of white sesame seeds and pour it into the pot. Li Yi explained: "We can just put 150 grams of white sesame seeds. If it is fried black pepper sauce, replace it with peanut butter."

As he spoke, he flipped the frying spoon, scooped up a spoonful of seasoning from the side of the pot, added it to the pot, and said: "After that, we will add 100 grams of sweet noodle sauce, 100 grams of dry yellow sauce, and 100 grams of barbecued pork sauce." , 85 grams of boiled soy sauce.

Finally, we put in the ground plum pepper powder, 150 grams is enough, then stir-fry until fragrant, and then add the sauce. "

Li Yi said, paused, and then continued: "If you are making black pepper sauce, you only need to add 200 grams of fresh cream and 50 grams of whiskey. Finally, add flour and water.

However, compared with the Sichuan peppercorn sauce version, the taste of this black pepper sauce is less layered and the taste is not as moist. Erjiang still recommends using the Sichuan peppercorn sauce version. "

While explaining, Li Yi stir-fried the sauce that had turned into a ball of black sauce in the pot, with only dots of white sesame seeds still dotted in it.

When the frying spoon scraped the bottom of the pot and felt a slight obstruction, Li Yi concluded that the peppercorn sauce in the pot had been stir-fried thoroughly.

At this time, Li Yicai poured the sauce into a pot and started boiling over medium heat.

After the sauce is boiled together until thick, a pot of dark peppercorn sauce is ready.

The audience in the live broadcast room couldn't smell it, and they all asked curiously in the barrage.

The apprentices and grandchildren who could smell the aroma in the kitchen all looked sideways and looked at Li Yi curiously.

The rich aroma of this pot of sauce, even though they are well-informed, they have never smelled anything similar to this sauce.

Li Yi took the brush, dipped it in the sauce, and brushed it on the dog's liver, applying a full layer without missing any part.

Then, he took the oven, lit a few pieces of smokeless charcoal with the stove fire, placed them in the oven, and lit a charcoal fire.

Fetching a grill, Li Yi put the dog liver covered with sauce on the grill, then put it on the oven and grilled it.

He stared at the charcoal fire carefully, adding some sauce to the dog's liver from time to time.

The oil wrapped in the outer layer of the dog's liver slowly seeped out little by little under the temperature of the charcoal fire.

At this time, Li Yi took a pin and quickly stuck it on the dog's liver.

As he tied it, the fat on the top of the dog's liver slowly seeped into the dog's liver and blended into the dog's liver.

After roasting until the outer layer of fat was burnt, Li Yicai transferred the dog liver.

At this time, the fat has been roasted until only a thin layer is left, and it is browned and stuck to the dog liver.

However, Li Yi directly opened the coke layer with a knife, peeled off all the coked fat, and threw it into the trash can.

The dog liver wrapped in intestinal oil is still red and tender, exuding heat and having a special fragrance.

"It's done."

Li Yi clapped his hands.

After the eight delicacies are finished, you can start to officially make [Golden Phoenix Soup].

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　　Don't introduce anyone to me!I don't want to get married!I belong to the brothers!I want to accompany my brother as a widowed king~!

　　
　
(End of this chapter)