After flushing the cold water, Bai Xiaobai pursed his face and dried it carefully with a towel.

After the heat and fatigue after the afternoon nap were relieved, Bai Xiaobai looked at the watch in his hand, it was almost four o'clock in the afternoon.

Supreme Chili Sauce upgrade completed.

Without further ado, the Supreme Chili Sauce was made just over the end of the evening.

Bai Xiaobai went downstairs, brushed his face and entered the glass kitchen.

Turn on the kitchen lights.

The chopping board is already neatly arranged with all kinds of ingredients for making the supreme chili sauce.

The vegetable basket is full of chili peppers, each one of which is very fresh, red and shiny.

On the cutting board next to the vegetable basket is chopped fresh lean ground beef.

The sea bowl next to the stove is filled with a bowl full of peanuts, each of which has an intact skin and is almost the same size.

In addition, various accessories, ginger, garlic, and star anise have been packed in each spice box.

After counting and completing the ingredients, Bai Xiaobai began to show his skills.

When Bai Xiaobai opened a restaurant before, he also made chili sauce by himself in order to save costs.

To put it simply, after chopping the chili pepper, add minced ginger and garlic, then add salt and sauce to taste, then boil it in a pot to remove excess water, and finally seal it in a glass bottle.

Bai Xiaobai's method is very simple and rude, and although the method of the Supreme Chili Sauce of the system is similar, some steps are unique.

For example, the oil used to make the supreme chili sauce is not lard, soybean oil, rapeseed oil, but peanut oil, and it must be freshly squeezed peanut oil.

Bai Xiaobai poured a large bowl of peanuts into the black technology press provided by the system.

Almost at the same time as the peanuts were poured in, the black technology pressing equipment began to produce oil.

A large bowl of peanuts, and finally only a small half bowl of peanut oil is squeezed.

These peanut oils are clear and bright, with a faint peanut fragrance in every drop.

System words: supercritical cold temperature 9S physical pressing, to avoid high temperature damage to the nutrients in peanut oil, perfect lock in peanut oil sterols, germphenol, phospholipids, vitamin E, choline and other substances beneficial to the human body.

Perfectly locking in nutrients, no wonder this tastes so good, I don't know how much better than the peanut oil I bought in the supermarket.

At present, some edible oil manufacturers, in order to make peanuts have a high oil yield, do not use direct pressing method but leaching method, that is, extract peanut oil with chemical substances, and then add various additives to stabilize the oil.

Although the finished peanut oil produced in this way has a strong fragrance, it is the pungent aroma, which cannot be compared with the fragrance of freshly squeezed peanut oil.

Freshly squeezed peanut oil when ready.

Bai Xiaobai is a little master who is possessed, and his actions are smooth.

Remove the stems of the peppers, wash and dry, and place them on the cutting board.

Da Da Da ...... Da Da Da ......

Bai Xiaobai picked up a kitchen knife in his left and right hands, and started work at the same time, chopping Chaotian peppers vigorously.

Bai Xiaobai's knife work is very exquisite, and each pepper is fully chopped.

For a while, the spicy taste of the chili pepper became even more exciting, choking his face and his eyes almost couldn't open.

Chop the pepper and set aside.

Ginger and garlic are also minced separately for later use.

After the ingredients are pre-treated.

Bai Xiaobai boiled a hot pot, waited until the pot was slightly smoking, and poured in a large spoon of freshly squeezed peanut oil.

After the oil is heated, pour in the minced garlic and ginger star anise, and stir-fry over low heat until fragrant.

Whoa......

Pour in the previously chopped chili peppers and stir-fry over low heat.

This is the time when the heat is critical.

If the fire is smaller, it will not be able to force out the fresh fragrance of the chili, but if the fire is larger, the chili pepper will be easy to burn and bitter, which will affect the taste.

Bai Xiaobai is like a professional chef, strictly controlling the heat.

After stir-frying for 10 seconds, pour in a little lean ground beef and continue stir-frying.

Bai Xiaobai turned the pot with his left hand, and stir-fried chili peppers and ground beef with a spatula in his right hand.

It is necessary to thoroughly oil the ground chili pepper and ground beef so that the ingredients can be stir-fried and bring out the best flavor.

Zizizi...... Zizizi......

During the stir-frying, the aroma of chili pepper mixed with the aroma of beef diffused in the kitchen little by little.

The fragrance is simply not too fragrant.

When the chili pepper and ground beef are fully oiled, the color is extremely beautiful.

After putting in various seasonings in turn, Bai Xiaobai stir-fried several times in a row.

Finally, add water starch to thicken, turn on high heat to reduce the juice.

After the excess water is removed, a pot of bright red and fragrant supreme chili sauce is so bright that Bai Xiaobai's saliva is about to flow down.

As the system said before, every time a new product is launched, Bai Xiaobai can taste it for the first time.

So he didn't hesitate to pick up the spoon and scoop out a little supreme chili sauce, just wanting to taste it.

At this time, the electronic sound of the system suddenly jumped out.

[The host is white, and you are not allowed to steal semi-finished products, otherwise 99 experience points will be deducted. 】

No wonder Bai Xiaobai always feels that something is wrong, it doesn't look like supreme chili sauce, like chili fried beef ground meat.

It turned out that this was only a half-finished product.

System Present: Semi-finished Extreme Chili Sauce must go through a sauce process before it can be finalized. The container needed for the sauce is in the third drawer under the cupboard.

Bai Xiaobai followed the instructions of the system and opened the drawer under the cabinet, and there were indeed three special containers inside.

A black clay pot container, a white porcelain vase container, and a glass jar container.

Each container is about the size of a nutrient express line.

The system continues to show the words: the semi-finished supreme chili sauce is packed into different special containers, and the sauce is turned into chili sauce with different spiciness. Among them, the black clay pot turns the sauce into a high-spicy chili sauce, the white porcelain bottle turns the sauce into a medium-spicy chili sauce, and the glass bottle turns the sauce into a slightly spicy chili sauce.

Although I don't know what principle the system's black technology uses to turn the supreme chili sauce into different degrees of spiciness.

But this point is quite humane about sauce.

After all, everyone accepts spicy taste to a different degree, for example, some people are not spicy, and some people only like slightly spicy.

Therefore, the supreme chili sauce is divided into different levels of spiciness, which can meet the needs of guests.

Bai Xiaobai divided the semi-finished supreme chili sauce in the pot into three special containers according to the use method of special containers, and then rotated the lid.

The lids of the three special containers are quite open, a bit like a slider, as long as you turn it around, the slider tightens and starts to start the sauce.

According to the system instructions, as long as the lid of the container is turned counterclockwise, the supreme chili sauce is finished.

Expect the sauce process to take ten minutes.

Taking advantage of the gap, Bai Xiaobai asked, "System, Supreme Chili Sauce is charged, right?"

According to the KB system law.

As a special condiment, Supreme Chili Sauce should not be free, and it will definitely cost money.

Sure enough.

The cooling system is electronically sounded.

[5ML Supreme Chili Sauce per serving, priced at 66RMB, the host level is low, and the price must not be tampered with. 】

Hearing this price, Rao is Bai Xiaobai was mentally prepared, but he was still scared.

What is the concept of 5ML, Bai Xiaobai couldn't be clearer.

It's almost the same as the Coke we usually drink, so many caps per bottle.

In general, the chili sauce in restaurants is used as a seasoning, placed on the table, and added free of charge.

Even as an old godmother with well-known chili sauce, the price is less than 10RMB, and the key person is still a real bottle of a whole bottle.

A 5ML serving costs 66RMB, and even if this chili sauce is lit with a lantern, it is estimated that there will be no second restaurant in the country.

This supreme chili sauce is going against the rhythm of the sky.