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Yang Ming shop.

Taking advantage of the fact that the business hours of the small shop had not yet arrived, Yang Ming began to prepare the soup base for the hot pot.

It's a hot pot that, once you've tasted it, you'll never be interested in all the delicacies in the world anymore.

Hot pot with numb, spicy, fresh, fragrant as the main taste, commonly known as mille-feuille belly as the main dish of hot food, gourmets who know the taste of the hot pot restaurant, must eat hairy belly, boil a few times, fast or slow, heat is the key.

Hot pot has a long history.

It is recorded in the "Han Poetry Biography" that in ancient sacrifices or celebrations, it was necessary to "strike the bell and list the ding" and eat, that is, everyone gathered around the tripod and put beef and mutton and other foods into the tripod to cook and eat, which was the sprout of hot pot.

"Shanjia Qing Offering" mentions eating hot pot, that is, what he calls "Diaxia Offering", talking about his trip to Wuyi Mountain, visiting his teacher, and getting a rabbit in the snow, without a chef to cook it.

"Shi Yun, only thin batches are used in the mountains, and wine, sauce, and pepper are fertile. Set a table with a wind stove, boil half a cup of water, wait for a cup of soup to ring (after the soup is boiled), divide each into a chopstick, so that the soup is cooked (shabu), and eat (eat), but each of them will use juice for (everyone) to dip and eat at will. ”

Judging from the way it is eaten, it is similar to the current "shabu rabbit meat hot pot".

In the Qing Dynasty, hot pot became an indispensable delicacy on the winter dining menu in the palace, and Jiaqing enthroned a large banquet, using more than 1,550 hot pots!

Right now.

In front of Yang Ming was a watercress made with broad beans, chili peppers, salt, and other condiments.

The color of the watercress is bright and moisturizing, and the spicy taste is strong, which is the most important seasoning in the red soup hot pot, which can be described as the soul of the hot pot base, and can increase the umami and fragrance in the soup marinade, so that the soup has a warm and spicy taste and thick red brightness.

Some people joke that a man without a wife is an incomplete life, and the hot pot base is not a complete hot pot without watercress.

Before sautéing the bottom of the pan.

Yang Ming first cut the peppercorns into 2 inches long, about the length of a fingernail, soaked them in warm water until the peppercorns rose, and then prepared 2 woks.

Put bean paste, green onions, ginger, mash, white wine, garlic, broken rice and tooth cabbage, tempeh, rock sugar, a total of 9 kinds and mix well.

Add butter to the other pot and boil, then add salad oil and cook until it is 70% hot.

It can be seen that with Yang Ming's continuous stirring, the large piece of butter that was originally solidified gradually dissolved, and a good smell of oil diffused with it, lingering on the tip of the nose, as if even the exhaled gas had turned into oil and gas.

Afterwards, Yang Ming scooped the oil onto the evenly mixed watercress with a spoon, stirring while pouring oil to prevent the watercress from burning, and until the oil was finished.

Then, Yang Ming put the watercress on the fire and boiled it over medium heat, and when the watercress was about to dry, he added the peppers and stir-fried them over high heat.

When the oil is boiling, Yang Ming uses low heat to boil, after a period of time, add liquor, and then continue to fry until the water of each raw material is about to dry, Yang Ming adds soaking peppercorns to it, and then continues to fry.

In this process, Yang Ming kept stirring the pot with one hand to prevent it from sticking, otherwise it would be wasted.

It can be seen by the naked eye, with all kinds of condiments in the pot, the original light yellow oil pot gradually began to dye red, and in the end, it turned into a dark red soup base, and a stream of fragrant spicy smell came to the nose, if the nose is a little sensitive, I am afraid that I will sneeze at this time.

When this rich fresh and spicy fragrance permeates the entire shop, it is missed to the street.

Whether it was the employees in the small shop or the villagers who came and went, everyone stopped what they were doing with a tacit understanding, raised their noses one by one, and tried their best to inhale the fragrance in the air.

"It tastes so fragrant, what is Boss Yang Ming doing deliciously?"

"Ah, I'm so hungry, I really want to eat now!"

A villager smelled the fragrance in the air, and then looked at the breakfast in his hand, and suddenly felt that the food was tasteless, and it was a pity to abandon it.

Even the villagers outside the small shop are like this, not to mention the employees in the shop.

Jun Malu raised his hand, wiped the saliva that appeared unconsciously at the corner of his mouth, as if his feet were not under his control, followed his feelings, came to the kitchen door, and looked at the fragrant hot pot blankly.

In the pot is a tumbling red soup, and there are peppercorns and peppercorns floating on the soup noodles, as well as some ingredients that Jun Malu can't name, so that the red bottom of the pot looks numb and spicy.

"What should I do, I really want to eat!"

Jun Malu shook his head, and blamed in his heart: "How can it be? As a subordinate, you shouldn't make such an excessive request!"

Well, Kimimaru hasn't changed from the thinking of Orochimaru's subordinates yet.

Jun Malu is polite, but the other employees are not polite.

Jiraiya leaned in with a shy face, "Boss, I haven't had breakfast in the morning, let me try it?"

The corners of Yang Ming's mouth twitched, and he said with a smile: "There are only condiments in this, but there is no staple food, you go to the refrigerator and get some meat out." ”

"Howler!"

Zilai didn't say a word, like a whirlwind, and in the blink of an eye, he brought over a bag of pork.

Yang Xun picked up the kitchen knife and swept over.

Hundreds of birds and phoenixes!

Visible to the naked eye, ten knife-like birds suddenly flew out, passing through the pork, cutting them into thin slices of meat.

Zilai also rubbed his palms, looking like he was three feet down.

"Boss, how do you eat this?"

The corners of Yang Ming's mouth curled, "Look at it." ”

Yang Ming picked up chopsticks, picked up a slice of pork, put it in the hot pot and scalded it, and then brought it up.

Under the action of fire, the soup in the hot pot is in a boiling state, Yang Ming eats while scalding, the combination of heat and taste, and the heat is fresh.

In addition, the preparation of soup marinade is very particular, containing a variety of glutamic acid and nucleotide interaction in the soup marinade, producing a very attractive fresh fragrance, coupled with the selection of high-quality seasoning, it is really fresh and fresh, and the aftertaste is endless!

Grunt!

Zilai also swallowed a mouthful of saliva, and learned the same.

When the pork is scalded just right, it already looks mouth-watering, let alone a bite.

The human flavor cools down, and it is sent to the mouth, the softness and hardness are moderate, and the entrance is hot and spicy, and the tongue is hot.

Since I chewed it carefully, I felt that the spicy hot was crispy and wonderful.

Take another bite, it is very fragrant and tender, and it will be unforgettable for a lifetime!.

When he ate a few bites of pork, he was already sweating, as if he had been fished out of the water.

But instead of feeling unhappy, he felt a hearty comfort.

Zilai also stuck out his tongue, and even the red oil at the corners of his mouth was not let go, and he cleared them all, and then he was full of emotion.

"I can only say that this meal is completely beyond my previous food experience, and I can't describe how wonderful it was!"

Hearing such high praise from Jiraiya, Jun Malu moved his steps and looked at the pot with a blank look, his eyes full of longing.