Although herbal tea is good, it just doesn't taste very good and is difficult to swallow.

Although Li Yi added licorice and rock sugar to it, it was also a drop in the bucket.

So, Li Yi placed another order to buy some radishes and pears, and planned to stew another pot of radish and pear syrup for Zhao Jinmai, and everyone could drink some to prevent it.

After the herbal tea boiled, Li Yi took it off, then took a portable gas stove and put it in the open space outside the restaurant, and asked Zhao Jinmai to guard the pot.

Next, he has to prepare fried rice noodle sauce, which requires a lot of chili peppers.

So whether it's herbal tea or Zhao Jinmai, it's not suitable to stay in the kitchen.

After settling Zhao Jinmai, Li Yi began to prepare for the production of rice noodle sauce.

The rice noodle sauce he bought back was half used yesterday, and there was still half left, which he put in the refrigerator.

The taste of this rice noodle sauce is almost meaningful, and he still has to make it himself.

There are three kinds of dried chili peppers he bought back in the warehouse, namely Erjingtiao, millet spicy and Yanqi spicy skin.

He took it all out, put it in a large basin in a ratio of 10:5:5, boiled a pot of boiling water, and poured it in.

Cover them and let them soak slowly, and Li Yi began to make red oil.

Red oil is the most commonly used seasoning oil in Sichuan cuisine, but with the integration of local cuisines, red oil is also used in many provincial dishes for seasoning.

Taking out the bullet peppers, bell peppers and seven-star peppers that were boiled in red oil, Li Yi was about to put them in a basin to clean, but when he turned around, he found Wu Lei wiping his tears.

"Hah!"

He wiped his tears and sniffed in, his eyes almost closed.

"Why are you still crying?"

Li Yi laughed and teased.

Wu Lei squinted his eyes: "I cut so many onions, can I not cry?" ”

In front of him, there were five or six onions, and half of the onions cut into rings.

Seeing this, Li Yi stepped forward with a smile, took the knife from his hand, and signaled, "Go and stick your head in the refrigerator." ”

"What?"

Wu Lei squinted his eyes: "You think I'm stupid?" ”

"No, it's to relieve the symptoms of tears."

Hearing Li Yi's explanation, Wu Lei immediately turned around and ran to the refrigerator, shouting: "Don't say it earlier!" ”

Liu Yifei peeled garlic on the side, watched Wu Lei run to the refrigerator, like an ostrich, sticking his head into the refrigerator, and couldn't help asking: "Brother Yi, why do you shed tears when cutting onions?" ”

"Because when the onion is cut, it releases an enzyme called alliinase."

Li Yi turned on the faucet, wiped some water on both sides of the blade, and quickly cut the onion, while explaining: "After this enzyme reacts with the amino acids in the onion, the amino acids will be converted into hyposulfonic acid.

When the hyposulfonic acid molecules are rearranged, they become thiopropionaldehyde-S-oxide, which is then released into the air.

When this chemical comes into contact with the eye, it stimulates the free nerve endings on the cornea, and the lacrimal glands secrete tears, which washes away the substance, and the person will cry. ”

Hearing Li Yi's explanation, Liu Yifei seemed to understand: "Is it okay to block your eyes?" I read on the Internet that it seems to be said that you can wear swimming goggles when cutting onions so that you don't cry, is it true? ”

"There is a certain effect, but it will not be completely protected, because when you breathe, you will still inhale and be stimulated."

Li Yi smiled: "Whether you wear swimming goggles, plug your nose, or like me, wipe water on the knife, you can only slow down the tears to a certain extent."

If you want to cut onions without tears, there is only one best way. ”

Liu Yifei asked curiously: "What way?" ”

The knife light in Li Yi's hand flickered like flying, and in just a few words, he had already cut the onion.

Putting the chopped onions into a large basin, Li Yi said with a smile while rinsing the board: "The best way is to cut the onions at the safest and fastest speed, and the longer you cut them, the longer you cry." ”

Hearing his words, the audience in the live broadcast room suddenly flew all over the sky.

"Brilliant! It's so incisive! ”

"Isn't this nonsense? If I could have this knife work, I would still have to worry about crying when cutting onions? ”

"No, as a mature man, you can only cry happily when you cut onions."

"Damn, it's not even 12 o'clock, why did you start to suppress the clouds?"

Syllable!

The door of the refrigerator was closed, and Wu Lei walked back refreshed, exclaiming: "The trick of sticking your head into the refrigerator really works!" It's much more comfortable after a while. ”

"Really?"

Li Yi handed him the knife: "Then cut these green onions and ginger too!" ”

Wu Lei's smile froze instantly.

However, he did not refuse, took the kitchen knife directly, and continued to cut the green onions and ginger slices.

Compared to onions, onions and ginger are much less powerful.

And he has learned the Dafa of stuffing his head into the refrigerator, even if he smokes tears again, he doesn't have to be afraid.

After handing over the green onion and ginger ingredients to him to deal with, Li Yi began to process the chili peppers.

First washed the three kinds of chili peppers with clean water, then he turned on the heat, then poured the dried chili peppers into the pot and stir-fried them over medium-low heat.

This step is to fry the water in the chili pepper dry, stir-fry the aroma of the chili pepper, and remove the dry and spicy taste.

As he continued to stir-fry, the water vapor in the pot gradually evaporated, and the wet and spicy smell of the chili pepper gradually changed to dry aroma.

After a few minutes, the smell of burnt began to waft out.

Immediately turned off the heat, Li Yi poured out the fried dried chili peppers.

At this time, the aroma of the chili pepper is the best, and if you fry it again, it will become a paste chili.

handed over the dried chili peppers to Huang Xiaoming, and handed him a stone mortar, Li Yi explained: "Your task is to mash all these dried chili peppers into minced pieces, bell peppers into thick noodles the size of rice grains, and Qixing peppers into fine noodles the size of peppers and salts." ”

Huang Xiaoming took the stone mortar, looked at the pot full of dried chili peppers, and asked, "Can't you use a wall breaker?" Isn't the wall breaker faster? ”

"It's different."

Li Yi explained: "The taste of churned chili noodles is different from that of mashed chili noodles. ”

"How could it be different? Aren't they all the same size? The wall breaker is finer than the manual pounding! ”

Huang Xiaoming couldn't understand.

Seeing this, Li Yi didn't explain to him again, but pointed to the audience's barrage screen: "If you don't believe it, ask them." ”

Huang Xiaoming looked at it, but found that the audience was posting a barrage.

"Really! The mashed chili noodles are really different from the machine-crushed! ”

"It's definitely more fragrant when mashed! Sichuan pepper noodles are also mashed more fragrant! ”

"It's true! It's more soulful, not a joke! ”

"It's not just chili noodles! Some dishes have to be broken by hand, and you can't cut them with a knife! ”

"The cucumber must be shot to be delicious, the eggplant potato must be broken to be delicious, and the cut is not good! Whoever eats knows it! ”

"Yes! Fried pig with snow peas, this is a law! Wah baa fried beef? ”

"It's like the meat in the dumpling filling has to be chopped with a knife to make it fragrant, and the meat grinder grinds out all the meat puree, which is not delicious at all."

Looking at the audience's barrage, Huang Xiaoming was convinced: "Okay, I'll pound, I'll pound." ”

5

(End of chapter)