Huang Xiaoming wanted to eat a piece of tofu pad, but he didn't expect the tofu to be too delicious, so he opened up his appetite.

He was already hungry, and suddenly he couldn't bear it, and asked Li Yi: "Li Yi, what are we going to eat at noon?" ”

"I want to eat fried rice!"

Wu Lei didn't think about it, so he raised his hand to report.

Li Yi shook his head: "I won't make fried rice today, let's make fried rice with soy sauce!" ”

"Huh?"

Wu Lei was a little disappointed and asked, "Will that put oil?" ”

"Don't let go."

Li Yi smiled: "It's still the practice of fried rice with water." ”

"That's great! I can eat it too! ”

Wu Lei was happy again.

"Soy sauce fried rice..."

Huang Xiaoming seemed to be reminded of his memory: "When my grandmother was a child, she often made soy sauce fried rice for me, which was made in a pot that had been stir-fried, and it was very delicious. ”

As he spoke, he couldn't help but swallow his saliva.

"That's just the right time to give you a taste of your childhood."

Li Yi made a joke, and then asked Liu Yifei: "What about the spices we brought back from the airport?" ”

"I've put it in the cupboard, what do you want? Soy sauce? ”

Liu Yifei said, came to the spice cabinet and took out a glass bottle from it.

There was no label on the glass bottle, and the mouth of the bottle was even plugged with an old-fashioned rubber stopper, and the bottle was a black liquid that hung at the mouth of the bottle with a slight shake, and the color was brownish.

"yes, that's it."

Li Yi took the bottle, opened the rubber stopper, smelled the taste, and nodded with satisfaction: "That's the smell." ”

"I smell it."

Liu Yifei came over curiously and sniffed on the mouth of the bottle.

"Well, it's the smell of soy sauce."

Seeing her pretending to be serious, Li Yi couldn't help but laugh.

Liu Yifei saw him laughing at herself, and said a little embarrassed: "What's wrong!" It's the taste of soy sauce! ”

"That's right! It's the taste of soy sauce! ”

Li Yi nodded in agreement, and then asked with a smile: "Do you smell anything special?" ”

"Hmm...... It seems to have a stronger flavor than ordinary soy sauce. ”

Liu Yifei recalled the taste, and then asked suspiciously: "But I don't feel that the difference is so big?" Is it necessary to run specifically to the place of origin to buy? ”

"Of course it's necessary."

Li Yi put away his smile and explained seriously: "Soy sauce, like wine, is also divided into two categories, one is brewed soy sauce and the other is prepared soy sauce.

Brewing soy sauce is equivalent to pure grain wine, which is brewed from pure grain and has better quality.

The preparation of soy sauce is a liquid condiment prepared by brewing soy sauce as the main body and mixed with food additives such as acid hydrolyzed vegetable protein seasoning liquid, which is of poor quality and equivalent to inferior wine mixed with alcohol.

I usually only use brewed soy sauce to cook, but there are several processes for brewing soy sauce, and the quality and flavor of each process are different.

The process of brewing soy sauce is broadly divided into two types, dilute fermentation and solid-state fermentation.

Dilute fermentation is to use soybeans, wheat and other raw materials, after steaming, aspergillus to make koji, and then mix with salt water to make dilute mash, and then ferment to make soy sauce.

To put it bluntly, it is the same as making rice wine and fruit wine, and the raw materials are thin.

Solid-state fermentation is like making baijiu, which is to make the raw materials into a solid sauce and then ferment it.

The process of solid-state fermentation has a relatively short fermentation time, and the soy sauce sauce made is thick in color and dark in color, which is generally used to make dark soy sauce and color when cooking.

The process of dilute fermentation, the fermentation time is longer, the flavor is better, and it is generally used to make light soy sauce, or seasoning soy sauce such as extremely fresh.

However, the process of dilute fermentation can be divided into two types: room temperature fermentation and low temperature fermentation.

The soy sauce made by the low-temperature dilute fermentation process is of better quality, but the fermentation cycle is also longer, and the investment is relatively large.

Now there are relatively few gardens that use the low-temperature dilute fermentation process to make soy sauce, and the one I know is the one in Jieyang.

If you want to achieve the ultimate taste, you must use the best ingredients and buy good soy sauce, of course, it is necessary. ”

Listening to Li Yi's explanation, several people present seemed to be listening to the book of heaven, and they didn't even notice that their mouths were wide open.

The barrage in the live broadcast room was also swiped by the stunned audience.

"It's like I'm back in a college classroom."

"No, are you really going to teach us?"

"Brother, I know you're good at your craft, but you even know how soy sauce is made, isn't it too perverted?"

"Learned! I didn't expect that there are so many kinds of soy sauce, so I will only buy brewed soy sauce in the future! ”

"! I just went to the kitchen to take a look, and the imported soy sauce I bought at home really has a low-temperature dilute process! ”

"Cow beep! All I can say is that it's too professional! ”

Zhao Jinmai couldn't help but exclaim: "Mom! I didn't expect a soy sauce to be so complicated! ”

Li Yi said with a smile: "It has a history of more than 3,000 years, and it is normal to be complicated." ”

"Brother Yi, fry it!"

Wu Lei was a little eager to try: "Let me taste how powerful this soy sauce is!" ”

"Don't worry, this soy sauce still has to be boiled before it can be used for fried rice."

Li Yi said, and put the soy sauce bottle on the desk.

"Huh?"

Wu Lei was stunned: "Soy sauce still has to be boiled?" We all eat it straight! ”

"That's why you can't make the taste of a restaurant at home."

Li Yi explained with a smile: "Many of the soy sauces used in the restaurant are compound soy sauces, which are to be processed. ”

With that, he prepared the materials.

He soaked some dried shiitake mushrooms first, and then asked Wu Lei and them to help wash some green onions, ginger, onions, and coriander, and then cut them into sections and slices.

Then, he started the fire, heated the pan with cold oil, first heated the pot, then left the bottom oil, poured all these spices into the pot, and stir-fried over medium heat.

As he stir-fried, the moisture in the spices was dried up little by little, and the flavor inside was also fried into the oil.

At this time, Li Yi poured a whole bottle of Jieyang soy sauce into the pot.

Turning the fire down, he took a grass fruit and smashed it to remove the seeds.

I took some ginger, dried ginger, cloves, white pepper, bay leaves, cumin, yellow gardenia, peppercorns, and cinnamon, put them into the pot one after another, and slowly boiled them over low heat.

As the temperature rises, the flavors of all the spices gradually evaporate and merge into a unique aroma.

"Oh! It smells so good! ”

Wu Lei stretched out his head, his nostrils fluttered, sniffing greedily, sniffing and admiring at the same time.

"It really smells good!"

Huang Xiaoming also sniffed and sighed: "It's the first time I've smelled such a fragrant soy sauce." ”

Liu Yifei lay on the side of the desk, holding her chin with one hand, and glanced at Li Yi, who was engrossed in boiling soy sauce, and then stared at the soy sauce in the pot, full of anticipation.

Zhao Jinmai noticed Liu Yifei's gaze, also glanced at Li Yi, pursed his lips and smiled, and praised: "Serious boy, really handsome." ”

Wu Lei listened and nodded again and again: "Brother Yi is so cool, I announce that my idol will be Brother Yi in the future!" ”

The most important thing in boiling soy sauce is the heat, you must not paste the pot, a paste pot, a whole pot of soy sauce will be wasted.

So Li Yi paid attention to the pot and ignored their giggling jokes behind him.

Seeing that the soy sauce was about to boil, he took a piece of brown sugar, brought over a few rock sugars, put them in the pot, and continued to push the bottom of the pot with a spatula to prevent the pot from sticking.

When the brown sugar and rock sugar had melted and began to emit a hint of caramel, Li Yi turned off the heat.

The residual temperature in the pot continued to heat the soy sauce, Li Yi pushed the bottom of the pot twice, then took out the wooden spatula, dipped the soy sauce on it with his fingers, put it in his mouth and tasted it, and then nodded with satisfaction.

Seeing this, Wu Lei stretched out his hand curiously: "I'll taste it too." ”

He dipped his finger in some soy sauce, put it in his mouth, and immediately exclaimed, "Mom! This soy sauce! ”

Huang Xiaoming also tasted it curiously, and was instantly surprised: "It's so fresh!" ”