Liquid lard is a special form of animal fat.

Lard is made of plate oil from the belly of the pig, cut into small pieces, gradually separated from the meat fibers at high temperature, and finally floated on the surface of the lard to be fished out, and the remaining transparent grease became a common solid lard after it was completely solidified.

As for liquid lard, the previous method is the same as that of solid lard.

Further processing, however, is not something that ordinary family workshops can make.

After the refined lard is cooled, it becomes a solid form with a color as white as jade.

Lard has a fixed melting point, and in a special container, when the heating temperature exceeds the melting point of lard, the lard begins to transform from a solid to a liquid state.

Yin Xiaoyue should have used liquid lard at the beginning, and fused the chili noodles with the pork first.

After stirring, the temperature of the lard gradually cools, and at this time, it will slowly become thick when mixed with chili noodles, and some of it will look like ice cream.

On the other side, the rapeseed oil is also already boiling.

When the pot was poured into the chili noodles in the state of ice cream, all the grease and aroma in the lard were forced out at once.

Rapeseed oil has a higher melting point than lard.

When the higher hot oil is poured like this, the molecules in the liquid pig fat do not change in an instant, and when the oil temperature is lowered to a solid grease state again, it will no longer solidify.

This kind of cooked oil and spicy pepper is made with a mixture of oils.

Without any spice blessings, it is simply oil and chili peppers.

The purest raw material, full of memories from childhood.

In addition to the fragrance of rapeseed oil, the fragrance of animal fat is mixed in it, such cooked oil and spicy seeds, used to eat, only a little bit of salt and taste, it is very delicious.

Li Dongbao took this mixture of oil and spicy seeds, one bite after another.

He seemed to have forgotten that he had just eaten several steamed buns, and after a few bites, he ate up this mouthful of steamed buns again. He burped and snapped the remaining red oil at the corner of his mouth.

His scoring card came over, and Li Dongbao thought about it for a while.

All the contestants' spicy seeds have been tasted, Zhang Jun's fragrant dish is mixed with Yin Xiaoyue's dish, it can be said that he doesn't want to go up and down.

If you put it on the market for sale, the two kinds of oil and spicy seeds are definitely hot hits.

This spicy dish made by Zhang Jun can be used for cold meat dishes or something, or when stewing, make a brine dipping sauce, add some soy sauce, vinegar, green onion and garlic or something, according to your own preferences, the taste is very good.

And Yin Xiaoyue's way, although in terms of fragrance, is a little worse than Zhang Jun's.

But it's very simple, and the thought is mellow.

Especially the word "mellow" in the back, it seems simple, but it is not easy to do. It's not just the flavor that can come out with a blend of spices.

What it needs more is the recognition of the person who eats it, from the depths of his heart.

That is to say, many people like to eat the dishes made by their mothers, and they specialize in the streets and alleys, looking for the taste of childhood, in fact, they are looking for the "heavy" sense of taste in the depths of their memory.

Yin Xiaoyue's spicy seeds use a completely earthy method.

This completely aroused Li Dongbao's pursuit of childhood taste.

The reason why I want to be a cook is related to Li Dongbao's childhood experience. From the time he was born until he went to the restaurant to learn to cook, he lived with his grandmother.

At that time, my grandmother was poor.

A person has a meager low premium of less than 400 yuan, and he has to support himself and Li Dongbao.

Although the days are hard, my grandmother can live it to the fullest.

A dime and a pound of carrots, when the stall is closed in the vegetable market, I will buy them, add a little salt and cook them until they are rotten and flavorful, and my grandmother will make a dip in water, and the cooked carrots will be wrapped in a circle.

It is spicy and fragrant, and it is very refreshing.

Li Dongbao remembers very well that the cooked oil and spicy seeds made by his grandmother are exactly the same as the taste of Yin Xiaoyue. After adding various sauces, make a large jar full of them, seal them, and eat them for a long time.

The neighbors smelled the fragrance and came over to look at the dipping water.

A large pot of bright colors can be eaten for a long time, and people ask their grandmother to eat it at home, and when they cook all kinds of vegetables in white water, dip it and eat it, and the taste becomes incomparably delicious.

Grandma's dipping sauce quickly became famous.

A lot of people from far and wide also came over and wanted the unique dipping sauce made by my grandmother.

After they took the sauce made by their grandmother, they left him some money, which was only a lot more than the cost of a jar of sauce.

Gradually, my grandmother started a sauce business.

Although the business is not bad, it doesn't make much money, but it is enough to support Li Dongbao until he graduates from junior high school.

Li Dongbao saw that his grandmother could make simple sauces delicious.

He thinks that cooking is a very interesting person, no matter what kind of ingredients, no matter how high or low, as long as the seasoning is reasonable, it can also get a very special effect.

This is also one of the original reasons why Lee Dong-ho began to learn to cook.

Over the years, Li Dongbao's cooking skills have already surpassed his grandmother, and he is definitely a leader in many fields in the chef world, and he also has a considerable right to speak.

I have eaten a lot of dishes, from various places and cuisines.

There are expensive and well-known dishes, and the first thing Li Dongbao does when he goes to a place is to taste the local food.

Over the years, he has traveled to many places, and he has eaten almost all the delicacies of the world.

But what Li Dongbao's mind has been haunting is the sauce made by his grandmother when he was a child, and the soul of his grandmother's sauce is simple cooked oil and spicy seeds.

And that simple taste is mellow.

Yin Xiaoyue made the same spicy taste as her grandmother, which shocked Li Dongbao's heart.

He thought that in these years, no one would do this.

After all, in today's blind pursuit of spicy and fresh fragrance, how to completely release various flavors and combine them is what most food practitioners are now blindly pursuing.

Yin Xiaoyue did the opposite.

Instead of adding a slice of spices, it made the flavor that Li Dongbao wanted the most.

At this point, Li Dongbao was actually a little moved.

Li Dongbao picked up the pen and hesitated, and he gave Yin Xiaoyue a score of 9.5.

This score is 0.3 points less than Zhang's.

Li Dongbao didn't think that Yin Xiaoyue did worse than Zhang Jun, he thought that after all, the times had changed, and mellow things might just be suitable for people like them who had childhood memories to taste.

But the army of food tasters is now the new generation.

They don't have much idea of what is "mellow" and what is "inheritance".

Zhang Jun's spicy aroma can better cater to their taste......