I said that I changed it in an hour, but I fell asleep, sorry. Pen Fun Pavilion wWw. ｂiquge。 ｉｎfo

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Beacon tower, watchtower, forest sea tree bell sand. The flute resounded in the setting sun, and the wind blew the ancient Maya.

The east bank, the west ocean, the branches of the nameless river. The two-wheeled stone mill is lightly pressed, and the soybean milk is slippery.

Beacon tower, watchtower, forest sea tree bell sand. When is the pepper as green as blue, and the blue water is wrapped around the veil.

The east bank, the west ocean, the branches of the nameless river. Beans become cool and colorful, and there is no home in the wilderness.

Fang Hong sat on the Mayan monument, two stones, and grinded the beans he brought into a pulp.

"In order to bring this bag of beans, I wasted my boss's energy. ”

In order to make it have an outer packaging, Fang Hong specially found a food processing plant and made a fake packaging. Of course, you can't talk about it......

"North Sichuan Liangfen is made with four passes, eight parts, and 24 processes. ”

Northern Sichuan Liangfen should be made of hemp-skinned peas with high mountains in northern Sichuan, which are pollution-free, have long light, full particles, and high starch content. After screening, peeling, soaking in water, grinding into soybean milk with a stone mill, then filtering with gauze, precipitating and then hanging into Tuo powder with linen cloth, adding water, mixing into a slurry, and stirring the cold powder. The whole process is very complex and time-consuming.

But Fang Hong wanted to make this dish from the very beginning.

Everyone's hometown can leave him with special memories, Fang Hong always wanted to know how the ancient ancestors in the Daoguang period used chili peppers to make red oil, and then made a bowl of northern Sichuan jelly.

Fang Hong tried to use other spicy plants as seasonings to restore the northern Sichuan jelly, Monai, it is very difficult to eat, maybe there is an ancient recipe lost, or maybe it is so unpalatable before encountering chili peppers.

Even if Fang Hong had so much strength, it was extremely difficult to grind soy milk with two square stones without shafts, so Fang Hong almost used his own strength to hold the stones and press out the soy milk.

"These are fresh chili peppers to be used to make red oil, and they have to be dried, I don't know how the ancients came up with the idea of using this flavor to rinse the nose, like a poisonous plant to make seasonings. ”

Use an iron pot, with a very small charcoal fire, slowly, little by little, but there is still a very, very big difference from drying, this dehydration method, very unnatural, just like many food production process can only be dried rather than stir-fried.

Fang Hong is stir-frying chili peppers in the way of stir-fried tea.

The process is slow and long.

After frying, it has not been successful, and you have to wait for it to dry naturally overnight.

As the sun sets: "See you tomorrow, everyone." ”

This is the dish that takes the longest time, and it is not possible to complete it in a short time from the main ingredients to the ingredients.

Early the next morning, the first thing Fang Hong did was to look at the chili peppers.

It's basically stabilized.

"Good morning!"

"Brother Gun, do you have to do this all day today?"

"Almost, first fry the red oil, and then stir the cold powder, and you can eat it almost at noon. ”

"Speaking of Sichuan cuisine, three spices, three peppers, three ingredients, seven flavors, eight flavors and nine miscellaneous, can use all these things, the best embodiment of three spices, three peppers and three ingredients, I thought for a long time, it should be this dish, northern Sichuan red oil jelly. ”

The so-called three spices are green onions, ginger and garlic, three peppers are chili peppers, peppers, and peppers, and three ingredients are vinegar and bean paste mash.

"First of all, the red oil was fried, and the peppers were already dehydrated, but now they have to be fried over slow heat, and then they are made into chili noodles with a spoon, but it is almost the same with a knife to chop them gently and slowly. ”

"Stir-fry slowly, chop up, then add star anise, cinnamon, fennel, spices, and many other spices, fry them in rapeseed oil until fragrant, scoop up the spices, stir the oil and chili noodles to make red oil. Of course, there are many different ways to do this, I have talked about the process of making red oil directly from dried chili peppers, and this time I will talk about a kind of spicy sauce similar to oil. ”

Obviously, because Chuanbei and SX are very close, the two sides have borrowed from each other in the production of red oil and oily spicy seeds.

"In the traditional northern Sichuan jelly absolutely perfect red oil production method, there is also the process of adding rock sugar cinnamon to seal for a month, but everyone is afraid that they will never do this at home, just say that it is very troublesome to make it like sealing the daughter red, eat it yourself, so it is enough, if you open a store, you can use mud to seal the cellar for a month, so that the fragrance is enough to make every diner forget. ”

"I made Tuo noodles yesterday and left them for nearly a night, and I have been leaving them for too long, but I can't get up in the middle of the night to make these, so I came directly. ”

Just imagine, those who open a store, obviously as a family, live two different times.

At night, some people have to wait until one o'clock to go to bed, while the people who make cold noodles, old noodles steamed buns, and old noodles xiaolongbao get up at three o'clock to do things, and almost the family spends time in the eastern and western hemispheres in two groups.

"Usually we use inlet water, which is more sweet, but here we use river water, and I can't find a well...... The water in the iron pot should be boiled until eighty percent boiled, pour an appropriate amount of slurry into the pot, use a wooden stick to break up the slurry, control the heat, slowly cook the cold powder thoroughly, and finally pour it into the clay pot to cool and shape naturally. ”

Pea jelly is different from sweet potato jelly.

Sweet potato jelly is cloudy and gray black, while high-quality pea jelly is as white as jade and has a transparent feeling, which looks like a whole piece and looks opaque when set in a large bowl.

However, when Fang Hong picked up the jelly and beat it into strips with a knife in his hand, each one looked crystal clear.

"Generally, when cooking tofu and jelly food, you have to remember to hit it in your hands, not on the board, because you can't pick it up if you cut it on the board. ”

One by one, the crystal clear jelly was stacked in the bowl, and the red oil that had been sinking for several hours came in handy and poured it down.

"It's not that red, or simply this chili oil is not called red oil, because although the chili pepper is red, it is not dried in the shade, but fried and dried, and it does not give the chili too much red.

This bowl of chili oil, which is between red oil and clear oil, still looks very clear.

It feels great to pour it on the jelly.

"The final dish of this trip, North Sichuan Liangfen, a national intangible cultural heritage, of course, this dish is also available in many other regions, with different names and slightly different methods. ”

Under the sun, the oily color is wrapped in every strip of powder.

The chopsticks are twisted up and placed in the mouth, and the spicy taste bursts out instantly.

"Ruthless...... But it's very cool, more than 180 years ago, the ancestors who were full of wisdom looked at the chili peppers, and a thought lingered in their minds. As long as it grows on a tree, you can basically eat it, but can you eat chili peppers?"

With this kind of thinking, they have made various attempts, and in the past 180 years, countless wonderful ideas and ideas have burst out in the southwest and Hunan regions. Step by step, I have grown to the present. ”

Holding on to traditional dishes is indeed what Fang Hong wants to do, but that doesn't mean that he doesn't accept new things. One hundred and eighty years is also a long enough history, and the innovations of that time, such as mapo tofu and husband and wife lung slices, have not become classics now?

The appearance of bean paste is even later, but with a history of more than 120 years, isn't it already the standard of Sichuan cuisine? Maybe the dishes created now, one hundred and eighty years later, will be another classic with a story?

Reminiscing about the taste of cold powder, thinking about what the ancients thought about one hundred and eighty years ago, Fang Hong nodded subconsciously: "Let me choose, I also want to make chili pepper a seasoning, it was born to do this." ”

Fang Hong put down the dishes and chopsticks: "Appreciate the magnificence of mountains and rivers, taste the essence of delicious food, understand the true meaning of ordinary life, walk with me, see you next time." ”

"When is the next time, Brother Gun!"

"Next time? Next time is next time. ”