Yang Ming returned to the shop, and as always, the system had already configured the materials for him in the kitchen. Pen, fun, and www.biquge.info

Hot sauce tastes refreshing, but it is not easy to make, and it takes a long time.

In order to let the guests on the second day taste the flavor of Lao Gan Ma's hot sauce, Yang Ming had to work hard and stay up late to make it.

The formula given to Yang Ming by the system is the most primitive Lao Gan Ma hot sauce recipe.

Yang Ming took out the meat of the low-level cattle psychic beast and washed it.

Then, with the help of a beginner knife skill, it is easy to cut them into grains, which are uniform in size and in a square-like shape, about the size of a grain of rice.

When the cutting board is filled with a stall of beef cuts, it is like a wavy red carpet, which is extremely bright red and full of layers.

Of course, it's even more convenient if you have a food processor, just pour the washed beef into the crush.

However, the taste of machine-minced beef and hand-cut beef is very different.

In the process of cooking, it is easy to lose the flavor of the beef because of the broken size, and when you eat it at the end, the original beef flavor is long gone.

Next, there are the key materials.

That's chili!

A hot sauce without a spicy flavor is not a successful hot sauce.

Therefore, whether the hot sauce is good or not depends on the chili pepper.

As for the beef cubes, they only serve as a supporting role, neutralizing the conflict of various condiments in the hot sauce, and at the same time making the hot sauce taste better, not just simply spicy.

Yang Ming carefully examined the chili pepper in his hand.

This pepper is very slender, about a finger's length and width, dark red in color, and exudes a faint chili pepper fragrance.

Generally speaking, this type of chili pepper is spicy enough and not too spicy like the old chili pepper.

"System, let's introduce this chili pepper. ”

"Host, this pepper comes from the country of wind, where the sun is long and the heat is abundant, and the temperature difference between day and night is large, which makes it easy for peppers to grow. ”

"This chili pepper, due to the lack of water in the Land of Wind, has an annual output of only 1,000 catties, and it is a tribute to the daimyo and the Kazekage. ”

The system said seriously and seriously.

After Yang Ming heard this, he was a little greedy, picked up a piece of chili pepper, and took the next bite.

Hot!

Hot!

It was like a fireball exploding in the tongue, and a spicy smell burned, completely conquering Yang Ming's tongue.

Yang Ming felt as if he was in the middle of an endless desert, feeling the surging heat in his body, constantly emitting it, making him sweat.

When the spicy taste burns out, it only leaves the tip of the tongue with a numb pleasure.

Yang Ming closed his eyes and felt it carefully, and he could still feel the residual fragrance of chili peppers in his mouth.

That's the charm of chili peppers.

It makes you spicy and happy, without any delicate artificiality, direct and crisp, like a little girl who dares to love and hate, which makes people love and give up.

Yang Ming washed the peppers and then broke them up one by one.

Then, pour them into a small jar, take out the pestle and smash them one by one.

This is more time-consuming and energy-consuming, and when Yang Ming finishes it, he only feels that his waist is about to break, and the arm that is tinkering with it can't be lifted.

Fortunately, Yang Ming had followed Maitkai and Xiao Li for a period of physical training before, and his body was not as thin as in the past.

Otherwise, just now, it is a question whether he can pick up the spatula the next day.

Next, Yang Ming used the same technique to cut the garlic, white sesame seeds, ginger and peppercorns, smashed them, and put them in one piece.

If you want to do a good job of Lao Gan Ma chili, the protagonist needs to be a cow, but the supporting role is also very important.

In particular, tempeh and peanuts are a top priority, without them, the hot sauce has no fragrance, like a beautiful woman wearing an old tattered dress, looking nondescript.

Yang Ming boiled the pot, put in the peanuts and stir-fried them over low heat, and when the fragrance of peanuts permeated and refreshed people's hearts, he turned off the fire and scooped up, let it cool for a period of time, and then smashed it like the above steps.

Then, he boiled the hot water, steamed the tempeh on a plate, and after fifteen minutes, took it out and set it aside.

To be honest, the production of Lao Gan Ma's hot sauce is far more difficult than Yang Ming imagined.

The production of condiments alone is enough to exhaust him crazy.

This made Yang Ming start to think about whether he would have to accept a miscellaneous employee in addition to bodyguards and waiters.

Otherwise, if you do this every time, how can you have a good time?

Next, it's time to cook.

Yang Ming poured a little oil into the pot, put in a few tablespoons of sugar, and slowly fried the sugar color.

When the original dull yellow oil gradually turned white and became a sticky stall, Yang Ming turned on the heat to the maximum and poured in the minced beef.

Crash!

A pop sounded!

The beef that just rolled off the pot touched the hot oil, like Mars hitting the earth, and suddenly burst out with a strong beef aroma, which made people intoxicated.

When the beef inside was dipped in a thin layer of sugar and turned gray, Yang Ming turned to low heat, slowly fried the beef, scooped it up and set it aside.

Then start another pot and heat it with rapeseed oil, so that the whole bottom of the pot is fragrant with oil.

Yang Ming wiped the sweat from his forehead, feeling that his physical strength was starting to be a little exhausted.

However, the production of hot sauce has reached the point where it is almost finished, Yang Ming thought of this, gritted his teeth, and persevered.

First, Yang Ming poured in the crushed beef, and then poured in the pounded red pepper flakes.

When the red peppers are put into the pot, a pungent spicy smell suddenly rises.

Yang Ming didn't notice it, he was so spicy by this spicy smell that he sneezed several times and made a joke that was not big or small.

After a while, the whole room was enveloped in spicy smell, as if a biological weapon explosive had been placed, so that no one could approach.

At this time, Yang Ming began to turn down the heat, firstly, to avoid burning dry, and secondly, to condense the spicy taste of the chili pepper so that it would not volatilize and scatter.

At the same time, he also poured in minced ginger and garlic, chopped white sesame seeds, chopped tempeh, chopped peanuts, ginger and peppercorns, and continued to stir-fry over low heat, and kept sliding the spatula halfway to avoid sticking to the pot.

Then, Yang Ming then added soy sauce to simmer over low heat, and when he saw that the color of the chili sauce became darker, put a few tablespoons of sugar to neutralize the taste, and then stir-fry evenly.

At this time, a large pot of hot sauce, which was originally red and gorgeous, after a little stir-frying, is like a young boy, after years of precipitation, the color begins to become dull, and it does not look so spicy.

Perhaps, only the dark red hot sauce can still show that it still does not change its nature, and it is still so spicy in its bones.

When a pot of chili sauce has been boiled for almost an hour, it is ready to turn off the heat and let it cool.

Yang Ming poured the cooled chili sauce into the bottles and cans, and said secretly: "Tomorrow, those guests will have a good mouth." ”

(PS: The code in the previous chapter was too fast, I made a mistake, and the red bean is Mantou Mountain, not a horse Pingchuan)