"Okay!" Cao Lei immediately took a handful of dried chili peppers to the stage.

"Teacher Liang, take a look, can this dry red spicy be made into old oil hot pot?"

Liang Geng saw the dried red pepper handed over by Cao Lei, so he took it with his hand to take a look. In fact, the dried red pepper was fed by the system, so Liang Geng was tricked.

Cao Lei immediately accepted Liang Geng's experience of Chongqing old oil hot pot.

The old oil is the hot pot red oil that all the ingredients are slowly refined over low heat, and it is specially used for Chongchuan hot pot red soup.

If you want to refine the old oil, you must first master its ingredients, all the ingredients must be authentic, do not meet the requirements can not be used, the main seasoning of Chongchuan hot pot old oil is: Z County Douban, Yongchuan Tempeh, Hanyuan Sichuan Pepper, Dried Sea Pepper, Yuan Red Douban, Mash, Cooking Wine, Liquor, Old Ginger, Garlic, Green Onion, Bay Leaf, Star anise, Fennel, Clove, White Cardamom, Grass Fruit, Cinnamon and so on.

All condiments have different functions, so you should grasp their characteristics before using them.

Z county watercress can make the oil red and bright, and produce fragrance and spiciness, and increase the color of the oil.

Sichuan pepper is to increase the aroma and numbness of the oil, and chili pepper is to increase the aroma, spiciness, and color of the oil.

Yuan red watercress increases the flavor of the oil. Among them, bay leaves, star anise, fennel, cloves, white cardamom, grass fruit, cinnamon, etc. are mainly to increase the fragrance, and in traditional Chinese medicine, they can smooth the qi and remove the fire, and the effect of opening the flavor.

Before refining the old oil, some spices must be processed, and the dried sea pepper is processed into knots and removed from the seeds. Boil it in a pot of boiling water, then drain the water and beat it into lumps with a machine (it is called glutinous sea pepper in the hot pot industry). Wash and slice the ginger, slice the garlic and cut off the green onion. The other spices are crushed into granules by machine for flavor, and the mash is used to remove the juice.

The main raw materials used in Chongchuan hot pot old oil are butter, vegetable oil, and tea oil. Butter can increase the flavor and maintain the temperature of the original soup, while tea oil can increase the flavor and color, no matter which oil is used, the effect is good.

There are many recipes for refining the old oil of Chongchuan hot pot, and Liang Geng knows three of them, but one is the one that is recognized by everyone, so Cao Lei chose this one.

Liang Geng looked at the dried red pepper and said, "This dried pepper is used as an old oil hot pot." ”

After Cao Lei thanked him, he returned to the material room and gave Wang Lin a note: "Auntie, follow this recipe to make the ingredients." ”

Wang Lin didn't know how to make hot pot, but she believed Cao Lei, so Cao Lei, Wang Lin, and Yang Baixue went to grab the ingredients.

They took a total of 1,500 kilograms of oil (half of butter and half of vegetable oil), 100 kilograms of watercress, 20 kilograms of tempeh, 5 kilograms of lao lees (dejuiced), 15 kilograms of Sichuan pepper, 70 kilograms of dried chili peppers (de-seeded), 1 bottle of cooking wine, 1 bottle of liquor, 25 kilograms of old ginger, 20 kilograms of garlic, 30 kilograms of green onions, 5 kilograms of bay leaves, 3 kilograms of white cardamom, and 2 kilograms of cinnamon.

After the ingredients were ready, Cao Lei took the scoop without giving up. Wang Lin is the second setter, and Yang Baixue is a miscellaneous worker. The three of them got busy.

So, the camera's lens was aimed at Cao Lei.

Cao Lei first boiled red soup.

Red soup is a typical Chongchuan hot pot base soup. This soup is widely used, and most varieties of Chongchuan hot pot use this soup. Its characteristics are: rich taste, thick juice and thick flavor, spicy and palatable, fresh and fragrant and sweet.

Cao Lei first put the wok on the fire, heat the oil (butter), add watercress, ginger slices, and tempeh, stir-fry the fragrance and red, and then add the soup (this soup is a chicken soup pressed out of a pressure cooker, not as good as the stewed soup.) But Cao Lei didn't have time to stew the soup slowly).

When the soup boils, Cao Lei boils cooking wine, sauce juice, chili, pepper, salt, rock sugar, etc., and when the soup is thick, fragrant, spicy and sweet, it is scooped into the hot pot.

When boiling the red soup, Cao Lei did two things: one was to skim off the foam on the surface of the soup. The second is to taste salty. After tasting it, he felt that the saltiness was not enough and the spicy taste was not strong, so he added salt, and added watercress, peppercorns, and chili peppers.

During the production process, Cao Lei asked: "How can I impress the judges?"

The system says, "Taste." ”

"Lao Liang's experience, he knew it as soon as he tasted it, and it was difficult to impress him. Cao Lei was worried.

"You can change the cooking wine. Switch to cooking wine from the other side of the earth. Just this taste can win the old oil hot pot that Lao Liang knows. ”

"How much is a bottle of cooking wine from Earth?"

"100 yuan. ”

Cao Lei opened his eyes: "......Profiteer! Bought. ”

Immediately, the cooking wine in Cao Lei's hand was changed, and the bottle of cooking wine in this world disappeared, and it was replaced by the best cooking wine from the earth.

While Cao Lei was boiling the hot pot base, Wang Lin and Yang Baixue were making side dishes. With one more person, the speed and efficiency are much faster.

At this time, Liu Fan on the stage shouted: "Everyone, you only have the last fifteen minutes left." Are the 10 ingredients ready? And the delicious dipping sauce?"

The people on the console were busy all of a sudden, and everyone was picking up speed.

"It's the last ten seconds. ”

The three hosts on the stage shouted in unison: "Ten, nine, eight, seven, six, five, four, three, two, one, it's time!

Cao Lei in the audience had already done it a minute ago and stopped operating.

And Sun Fei's group stopped and raised his hands after the last number.

At this time, the screen door opened again, and the ten fat brothers in the background appeared.

Ten fat brothers carried a large cauldron and shouted together: "Eat hot pot!"

They walked out and placed the cauldron on the shelf in front of the table. The pot was specially made, and the pot was divided into four large compartments.

The hot pot base made by the four teams in the audience was put into the special cauldron. Place a set of hot pot base in each grid.

Liu Fan said: "Ten fat guys who love hot pot are already in front of you. And your hot pot is also boiling in this special pot. ”

Liu Fan: "First of all, please Qu Ying and Shu Sing, push your ingredients and dipping sauce, and put them in front of your table." ”

Qu Ying and Shu Sing pushed the cart to the table of their hot pot and put the ingredients and dipping sauce on the table one by one.

Qu Ying said: "We have one dish missing, and that is beef. Because time was tight, we didn't find the piece of meat. Actually, we added a dish, which is radish slices. ”

Next, Liu Zi and Shi Man also put their side dishes and dipping sauce on their table. Then there are Sun Fei and A Xin.

Cao Lei: Their group was the last to come up.

The ten fat brothers were already standing at the big round table, and when the order was given, they began to eat.

The stars of the four groups shouted from the sidelines, "Eat more!"

"Remember to dip that sauce when you eat it!"

"And the crispy meat next to it. Rinse in our pot. ”

"Then the beef liver has to be tried. ”

"Don't eat raw tomatoes, soak them in the pot. ”

“……”

Ten fat brothers, walking around the round table, tried to eat in the four grids, and tasted the hot pot of each group.