While Huang Xiaoming was pounding the chili noodles, Li Yi began to make sauce and spices.

The sauce of fried rice noodles in the Western Regions can be roughly divided into three types, one is traditional sauce, one is sauce sauce, and the other is new fried rice noodles.

The flavor of the traditional sauce is mainly spicy, sweating, spicy and appetizing, and it is enjoyable to eat.

The flavor type of the sauce is relatively strong, the sauce is full, and the taste level is more complex and heavy.

As for the new style of fried rice noodles, the flavor type is not so uniform, and some will be fried with hoisin sauce, and squid, shrimp, and flower nails are added to it.

There are also people who will stir-fry with the sauce of a large plate of chicken, and the taste will also be the taste of a large plate of chicken.

Li Yi doesn't plan to make a new rice noodle sauce this time, he only plans to make traditional sauces and sauces.

The spices and chili peppers processed by Wu Lei and Huang Xiaoming are used to make hot sauce, and as for the sauce, he has to mix it himself.

The sauce flavor of many fried rice noodle shops in the Western Regions will be different, but everything is the same, Pixian bean paste is its foundation, and no store is indispensable.

So, Li Yi directly found a stainless steel basin, poured the purchased large bucket of Pixian bean paste into the large basin, and then added Spicy Girl Chili Sauce, Xiaochu Tomato Sauce, Limin Sweet Noodle Sauce, Tianche Spicy Sauce, Sijibao Peanut Butter, Soybean Sauce, Dark Soy Sauce, Sugar, Salt, White Pepper and other sauces and seasonings.

Afterwards, he took another bottle of unopened Tianshan Snow Lotus chili shreds, poured them out, chopped the chili shreds with a knife, and poured them into the basin together.

Finally, he added some water to the basin, stirred it well, and poured it into the wall breaker.

Hearing the sound of Li Yi breaking the sauce with a wall breaker, Huang Xiaoming put down the stone mortar in his hand and asked in surprise, "Huh?" Why can you use a wall breaker? ”

Li Yi glanced at him and said with a smile: "This one I made is a sauce, which can be used with a wall breaker, because its finished product is paste, and the taste is also put into the pot to stir-fry during the frying process, so it's okay to use a wall breaker." ”

"Why?"

Huang Xiaoming still doesn't understand.

Seeing this, Li Yi patiently explained: "The red oil is to be splashed with high-temperature oil, and this step also uses the Maillard reaction to stimulate the aroma of chili peppers and spices.

Although the Maillard reaction can also occur at medium and low temperatures, the efficiency is the fastest when it reaches more than 140°C.

However, at a high temperature of 140°C to 200°C, if the grain is too small, it will easily gelatinize when encountering high oil temperature.

The two kinds of chili peppers I asked you to handle, the bullet pepper is to color the red oil, and the oil is poured first, and the high temperature state lasts the longest, so you have to pound it into thick noodles so as not to fry it.

Bell pepper is flavorful, and it is also the key to the red oil fragrance, so it should be pounded into fine noodles to make it fragrant more thoroughly.

But the particles are too fine and easy to gelatinize, so when pouring oil, you should put it later.

The pepper is to increase the spiciness, but you can't make it too spicy, so I didn't let you pound it, just cut it into small pieces later.

These kinds of chili peppers need to be in different states, if you put them in the food processor and beat them into powder, the taste will be messy, and they will not be fragrant when fried. ”

Listening to Li Yi's explanation, Huang Xiaoming nodded as if he didn't understand, and exclaimed: "No wonder the red oil in the restaurant outside is so fragrant, there is so much exquisiteness!" ”

"Otherwise, how can people learn to cook for a lifetime?"

Li Yi said with a smile, and poured out the sauce that had been beaten into fine foam, and the sauce was ready.

"Brother Yi, the garlic is peeled."

Liu Yifei took a basket of peeled garlic cloves and sent them to Li Yi to ask for credit.

"Awesome."

Li Yi took the heavy garlic basket and looked at the plump garlic cloves, but looked down at Liu Yifei's hand.

"My nails hurt, don't you?"

Li Yi looked at her slightly pale fingernails and asked.

"A little."

Liu Yifei didn't feel much pain at first, but when he asked, she suddenly felt a stinging pain between the nails of peeling garlic, which was very uncomfortable.

"It's so spicy!"

She raised her hand, looked at the remaining garlic residue between her fingers, and took a gentle breath.

"It's fine."

Li Yi glanced at her fingers and said, "You only use one fingernail to peel garlic, a little bit of nail meat separation, garlic has allicin in it, which will irritate the wound, so it will definitely hurt a little." ”

As he spoke, Li Yi took a bowl, poured some vinegar into it, put a small half spoonful of salt, handed it to her, and gestured: "You go and wash all the garlic between your fingernails with dish soap, then fill this bowl with water, and put your fingers in it to soak for a while." ”

"Oh."

Liu Yifei honestly took the bowl and went to wash her hands.

Grabbing a handful of garlic grains from the garlic basket, Li Yi glanced at the remaining garlic cloves and roughly estimated.

It's almost enough.

Huang Xiaoming's chili noodles have already been pounded in half, and Wu Lei's green onion and ginger are almost finished.

Seeing this, Li Yi took a wok, and began to prepare for frying with cooking oil.

If you want red oil to be more fragrant, cooking oil is also very important.

Li Yi took out a bucket of rapeseed oil and poured it into the pot.

"Brother Yi, I'm done cutting it all."

Wu Lei carried two baskets full of green onions and ginger slices and sent them to Li Yi.

"It's hard work, let it go!" Li Yi pointed to the desk.

Wu Lei put down the two baskets of materials, and looked at the two baskets full of materials, and he felt a sense of accomplishment.

"Haha! I cut it! ”

Wu Lei looked at the camera and squeezed his eyes at the audience: "How is it?" Am I a cow or not? Praise me! ”

Seeing this, the audience in the live broadcast room praised perfunctorily with barrage.

"Niu Niu Niu! That's awesome! ”

"Not bad, not bad, worthy of praise."

"I just watched you cut for a long time, and you didn't even go to the toilet, I'm not a cow?"

"Amazing, our family can cut vegetables, awesome!"

Looking at the audience's ridiculous compliments, Wu Lei bared his big teeth and laughed happily.

"Brother Yi, what else do you want me to do?"

He asked Li Yi while patting his chest: "I'm full of energy now!" ”

Seeing that he took the initiative to find a job to do, Li Yi was not polite, and ordered: "Go and help me wash the coriander and bring it over, remember not to go to the roots!" Wash it by the roots, and shake the water again after washing. ”

"Okay!"

Wu Lei turned around to wash the coriander, while Liu Yifei took the bowl, soaked her thumb in the bowl, and walked over.

Seeing her, Li Yi smiled: "You can rest for a while!" I don't need you for the time being. ”

"Okay."

Liu Yifei answered, but didn't leave, but stood aside and looked at the oil in the pot and asked, "What do you want to fry?" ”

"Make oil."

Li Yi explained casually.

"What is Cooking Oil?"

Liu Yifei was curious: "What's the difference with cooking wine?" ”

"Cooking oil is the oil that is fried with spices, and it is more fragrant than ordinary oil."

Li Yi said with a smile: "Ordinary stir-fried vegetables at home can't make the taste of an outside restaurant, because many dishes in the restaurant use cooking oil." ”

"And this?"

Liu Yifei was surprised: "No wonder the oil and wheat vegetables I fried myself are not as delicious as those fried in restaurants!" ”

"Cooking oil has a lot of uses."

Li Yi said with a smile: "The so-called bright oil in the restaurant, the clear oil refers to this oil, when stir-frying, pour a little before the pot, the dish is shiny and delicious."

It can also be used when mixing cold dishes, which can have the taste of spices, but it will not be all seasoning residues, which will not look unsightly.

When adjusting dumpling fillings and bun fillings, you can also use this kind of cooking oil, and the stuffing tastes very good. ”

"Dumplings?"

Huang Xiaoming heard the familiar words, and said with a smile while pounding the chili peppers in the stone mortar: "I love dumplings so much, we Qingdao people can eat dumplings three times a day!" ”

"Then come and see."

Li Yi smiled: "I'll teach you how to blow it." ”

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(End of chapter)