That's a big bag of millet spicy!

Li Can stared at Xiaomi Spicy for nearly ten minutes or so, and decisively took it out.

"I've eaten monster meat raw a long time ago, the meat is firmer than beef, but the texture is about the same as pork, and the taste is astringent, and after swallowing it, I can feel a slight chill in my stomach.

Millet spicy can just raise the temperature of the stomach, and even its insecticidal effect also plays a hidden protective role, which is very suitable for use as an auxiliary material. ”

He picked up a millet spicy and examined it carefully.

The surface color is bright red, shiny, full of particles, gently squeezed, the texture is crisp and soft, and there are many pepper seeds inside.

Put it on the tip of the nose and smell it lightly, it has a faint spicy feeling, slightly pungent, and makes people want to sneeze.

"I don't know when Sister Su Rui bought this pack of millet spicy, it looks quite fresh."

Li Can pulled a few times in the bag, and most of them were well preserved except for a few that were a little moldy and spoiled.

"The recent weather has been tepid, and the kitchen is dry, which will indeed make the millet spicy last longer."

Millet Spicy is a super spicy little sea pepper, although it doesn't smell as pungent as dry chili peppers now, but Li Can knows that as long as you soak it in warm water a little, the true power of millet spicy will be revealed.

Because its secret weapon is the chili seeds inside.

Li Can already had a preliminary cooking method in his mind.

He first poured the millet spicy into a basin and soaked it in warm water, then washed sixty or seventy catties of monster meat, divided half of it into a bag and hid it at the bottom of the freezer.

The main reason for this is that there is too much meat, and even if you want to process it all at once, there will not be enough seasonings and condiments.

Millet spicy is only about ten catties.

In Li Can's plan, the amount of millet spicy is very terrifying, almost 1:1 ratio to meat.

In other words, if you use ten catties of monster meat, you have to use ten catties of millet spicy!

In the eyes of ordinary people, this is undoubtedly a lethal weight!

Of course, Li Can has his own way of harmonizing the pungency.

Take out another half of the thirty catties of monster meat and cut it into small pieces of one centimeter square for later use.

As mentioned before, the monster meat is firm, the texture is fine, and it is very chewy.

Therefore, Li Can wanted to retain its characteristics as much as possible without attracting the attention of the guests too much, and cutting it into small pieces is undoubtedly a great choice.

Cut the monster meat, and the millet spicy in the pot is also soaked.

At this time, millet spicy is extremely threatening, and the surface is attached to capsaicin, which is invisible to the naked eye.

If this thing gets on your hands, it will hurt hotly, and there will be a noticeable burning sensation, which is difficult to remove.

After Li Can chopped all the millet spicy stems, he immediately put some white vinegar on his hands and scrubbed them. Otherwise, your hands will be very uncomfortable for the rest of the day.

There are acidic substances in white vinegar, which can just neutralize the alkaline capsaicin in millet spicy, which can be regarded as a kitchen trick.

Of course, in addition to white vinegar, which can relieve the stinging sensation of capsaicin, toothpaste is also good, provided that the toothpaste contains mint.

Li Can returned to the table and began to sort out the various materials that he was about to use.

Peanuts, bean paste, soybean paste, sweet noodle sauce, brown sugar, dark soy sauce, salt, etc.

In the classification of sugar, brown sugar does not have a specific concept, but it is considered as a variety of brown sugar.

Generally speaking, brown sugar will appear pale yellow when the heat is small and the color is lighter during the boiling process, so it is called brown sugar.

However, with the continuous expansion of the food industry, ready-made brown sugar is also made separately.

The difference between brown sugar and brown sugar is that brown sugar is lighter in color, which will not affect the color of the dish when cooking, but will only increase the sweetness and brightness of the dish.

Brown sugar, on the other hand, is often used in braised dishes to enhance the color and flavor and change the original color of the ingredients.

Considering that the monster meat itself is dark brown, if you treat it with brown sugar, it will only make the original color worse and even darker.

Li Can was worried that the finished dish would mask the bright red color of millet, so he chose brown sugar.

After the basic seasoning is prepared, you also need to prepare a special oil--- scallion oil!

In the general kitchen, vegetable oil, rapeseed oil or olive oil are used for stir-frying, and few people have heard of scallion oil.

Green onions contain volatile oils and capsaicin with pungent odors, which can remove fishy, greasy and other peculiar smells, produce a special aroma, and can sterilize and increase appetite.

Although Li Can is constantly trying the taste of each part and the physiological reaction after use when decomposing the monster, in order to be on the safe side, he still adds a lot of sterilization, insecticide, and gastrointestinal protection methods in the production process.

Open the locker and take out a pound of green onions, half a pound of shallots, two taels of chives, one or two pieces of coriander, two pieces of ginger and an onion.

Cut the green onions, shallots, chives and coriander into five-centimeter-long pieces.

Ginger slices,

Shredded onion,

…

It is worth noting that when Li Can cuts the onion, he cuts it diagonally from the outside to the inside, so that the cutting surface of the onion always maintains a downward slope.

It's not a deliberate show,

Rather, this method of cutting can effectively prevent the irritating gases of the onion from coming into contact with the eyes.

Packing the accessories together, Li Can put a handful of star anise and a dozen bay leaves into it.

The next step is to boil the scallion oil.

Li Can boiled the wok dry and poured four catties of cooking oil into the pot.

Naturally, so much oil can't just be used today, and after the scallion oil is boiled, it can also be used as a seasoning at the right time when cooking in the future.

In terms of cost, there is also more money to buy excipients, which are usually not worth a few dollars.

Of course, considering the price that Li Can is about to set, even if the price of all the condiments and ingredients is increased tenfold, there is still a lot of profit margin.

Well

It's a big ---

Once the oil is hot, pour in all the green onions, ginger spices and reduce the heat to a low heat and simmer for 10 minutes. The aim is to dip and fry at a low temperature to soften all the ingredients.

After 10 minutes, turn low heat to medium heat and fry for 5 minutes to accelerate the evaporation of the water of the ingredients.

In the kitchen at this time, the green onions are fragrant and the smell is strong.

After five minutes, the raw materials start to turn yellow, and the taste is getting more and more fragrant, refreshing and appetizing.

Continue to simmer on low heat for three minutes, and turn off the heat immediately when all the ingredients have turned golden brown and become shriveled.

Soak for one minute, then remove the dry ingredients and discard them, and the remaining oil is scallion oil.

Li Can dares to promise,

Even if you don't know how to cook, just stir-fry a dish with scallion oil will be very delicious.

In addition to stir-frying, there are many wonderful uses of scallion oil.

For example, after the noodles are cooked, add some salt according to the taste, heat the scallion oil and pour it on top to become scallion oil noodles.

For example, to mix vegetables, crush cucumbers into a bowl and pour scallion oil to soak overnight, and the next day it will become a meal.

For another example, adding scallion oil before each stir-fry can increase the brightness and aroma of the dish.

All in all, scallion oil is a must-have oil for lazy people!

"It's so fragrant."

Li Can smiled and was full of praise.

(To be continued.) ）