After traveling through time, the restaurant I opened became a big hit

Chapter 135: Peppercorn Chicken

Jiang Li looked at the smoking hot oil in the pot and suddenly remembered that his cell phone was still outside.

After all, today she was planning to make a new product, Bobo Chicken with Sichuan Peppercorn Flavor, and she couldn’t do it without the instruction steps on her phone.

In fact, Jiang Li had eaten Sichuan peppercorn-flavored grilled fish, Sichuan peppercorn-flavored hotpot, and Sichuan peppercorn-flavored noodles before, but had never eaten Sichuan peppercorn-flavored Bobo chicken.

I watched how food bloggers online made this dish several times today, and then Jiang Li bought the seasonings himself, so he roughly understood how to make it.

But because of this, she also understood why no one on the market makes Bobo Chicken with Sichuan pepper flavor.

There is no other reason, it’s just because the cost is too high.

The price of a pound of premium green peppercorns is 20 yuan per pound, and the price of dried peppercorns is 55 yuan per pound.
Generally speaking, if you want to set up a stall to sell Bobo chicken with Sichuan pepper flavor, you have to buy at least 500 strings of Sichuan pepper.

The cost is already around 100 yuan, not including the cost of frying the peppercorn oil.

After all, oil is very important to the taste of Bobo Chicken.

Previously, Jiang Li used high-quality cooking oil and peanut oil when setting up his stall. The diners could tell whether the oil was fresh or not as soon as they put it in their mouth.

Next, Jiang Li officially began to prepare to make Bobo Chicken with Sichuan pepper flavor.

First, Jiang Li fries the cinnamon, bay leaves and star anise until fragrant and then removes them.

After waiting for the oil temperature to drop, turn to low heat and fry the dried peppercorns until fragrant. Remove from the pan when the peppercorns change color.

After waiting for the oil temperature to drop again, Jiang Li added half the drained green peppercorns. The oil temperature completely stimulated the aroma of the peppercorns.

This process must be stir-fried quickly because the green peppercorns contain moisture. If they are not stir-fried in time, they will become burnt and the taste of the peppercorns will be much worse.

After stir-frying the ginger for about thirty seconds, you can turn off the heat.

Then Jiang Li took out the green peppercorns from the pot and put the other half into the bucket of peppercorn oil prepared on the side.

After the peppercorn oil that has been cooled to 7% is poured directly into the bucket, the green peppercorn oil is ready.

The bubbling green pepper oil emits distinctive white smoke, and its aroma is unique.

"Oh my god, sister, this Sichuan peppercorn you made is so delicious!!"

Jiang Xu, who was sitting outside, could smell the fragrance, it was so delicious.

Jiang Li smelled the aroma of pepper oil filling the kitchen and was very satisfied with this new attempt today.

Finally, you can prepare a Sichuan pepper soup base and add salt, chicken essence, sugar, pepper powder and other seasonings to the prepared Sichuan pepper oil.

After stirring evenly, Jiang Li added ice water, so that the taste of the soup base would be more refreshing.

The vegetables and meat are cooked and skewered in advance, and then put directly into the Sichuan pepper soup base to ensure that all the ingredients are soaked in flavor.

Jiang Li thought that it would only take about 30 minutes to soak, so that the ingredients could fully absorb the aroma and flavor of the Sichuan peppercorns.

Apart from anything else, the taste of the Sichuan peppercorn Bobo chicken is particularly attractive to Jiang Li.

Its flavor is dominated by the aroma of Sichuan pepper, which has a fresh and slightly numbing fragrance.

Compared with traditional Sichuan peppercorns, it is more delicate and has a unique wild flavor.

The aroma of this peppercorn combined with the spicy seasoning creates a complex flavor that is both spicy and numb, yet also has a refreshing fragrance.

Jiang Li brought two large pots of Bobo Chicken to the dining table, one with vegetarian dishes and one with meat dishes.

The air was filled with the aroma of Sichuan peppercorns. Jiang Li and Jiang Xu were chatting nearby, but they couldn't help but look over at the Bobo Chicken.

It was the first time that they felt that 30 minutes passed so slowly, and they couldn't wait to taste the peppercorn chicken. When the time was almost up, Jiang Li glanced at his phone and announced to Jiang Xu in his expectant eyes.

"It's ready to eat."

As soon as Jiang Li opened the lid, Jiang Xu could already smell the fragrance, and once he opened it, the smell went straight to his head.

After the ingredients were neatly arranged, each string of food was like an alluring little goblin, tempting Jiang Xu to drool on the tip of his tongue.

The green soup base has a unique flavor of Sichuan peppercorns, which is particularly stimulating to the tip of your nose and immediately makes your mouth water.

Jiang Li took out a skewer of beef with Sichuan peppercorns and took a tissue with his left hand to catch the soup.

As soon as you put a bunch of them into your mouth, the fragrance of the Sichuan peppercorns immediately fills your mouth.

The tingling and numb feeling jumps on the tip of the tongue, as if telling of the passion of the Sichuan peppercorns.

The beef broth and the spicy aroma of the Sichuan peppercorns blend perfectly, like a warm current passing through the throat. This silky feeling is so delicious.

"Hmm! This Sichuan pepper flavored Bobo Chicken is not only fragrant, but also delicious. However, this is my first time eating Sichuan pepper flavored skewers."

Jiang Xu sucked the peppercorn oil that was almost dripping off the bamboo skewer.

This pepper is really tasty!

Judging from the taste alone, the ingredients of the Sichuan pepper Bobo chicken are diverse, the meat is tender and juicy, and the vegetables are crisp and refreshing.

The meat ingredients are carefully cooked and processed to maintain their original tender taste.

At the same time, it absorbs the spicy and fragrant taste of the Sichuan peppercorn soup base, making every bite full of layers and satisfaction.

The vegetables are blanched to remove their astringent taste and retain their natural sweetness and crispness, which complements the meat ingredients very well.

In addition, the soup base of Sichuan peppercorn Bobo chicken is also an important part of its taste.

The soup base is refreshing and not greasy. The aroma of Sichuan pepper and the spicy taste are fully released and integrated in the soup, making the whole dish more delicious.

When the skewers of ingredients are soaked in the soup base, they will continue to absorb the flavor of the soup base, making every bite full of rich Sichuan pepper aroma and spicy taste.

Jiang Li ate several skewers in a row and found them all delicious, mainly because the taste and texture of the Sichuan peppercorn chicken were excellent.

Jiang Xu ate another string of chicken feet with Sichuan pepper flavor. A hint of green Sichuan pepper juice slid down the crystal clear skin of the chicken feet.

He immediately put it into his mouth without letting the green soup drip out.

"It would be nice if there was rice. The pepper-flavored soup mixed with rice would definitely taste unique and delicious!"

"It's okay. We can eat the remaining peppercorn soup in the evening and mix it with rice."

Jiang Li also thought that if this were served with rice, it might be a good combination.

"Great! Long live sister!"

Excited Jiang Xu picked up a skewer in one hand and ate it happily.

Seeing Jiang Xu eating so happily, Jiang Li was also very happy.

But she had just eaten several skewers of meat and felt a little greasy.

It's just right to eat some vegetarian dishes. The refreshing taste of vegetables complements the fat and aroma of meat, which is very refreshing.

Jiang Li picked up a bunch of lotus root slices and took a bite. It was crispy, juicy and had a refreshing taste.

It perfectly absorbs the flavor of the Sichuan peppercorn soup base while also maintaining its own crispy texture.