Seeing the special situation in the barrage of the audience in the live broadcast room, Huang Xiaoming was amazed: "Sure enough, it is a vast world, there are no surprises, and some people are allergic to starch." ”

On the stove, the spices have almost been fried, and the surface of the shredded onion and green onion has become charred, exuding a unique burnt aroma.

"Brother Yi, the coriander is washed."

Wu Lei brought the washed coriander to Li Yi.

Seeing the coriander in the basket, Liu Yifei took a step back.

She could already smell that particular smell of coriander, which smell in her sense of smell caught her in avoidance.

Li Yi glanced at her, thought about it, and motioned for Wu Lei to put the coriander aside.

It is common for diners to avoid food, and as a chef, it is your duty to take care of your diners' tastes.

It can be seen from the audience's barrage that it is not uncommon for people not to eat coriander.

Therefore, Li Yi decided to take out one-third of the cooking oil and make a separate serving of cooking oil without coriander.

Beat out all the spices with a colander, and then Li Yi asked Wu Lei to find a stainless steel basin, wipe the water with kitchen paper, and then burn it again with a fire to let it dry thoroughly.

Then, Li Yi took out one-third of the cooking oil in the pot with a large frying spoon and poured it into the stainless steel basin.

Next, it was time to splash the chili peppers, but Li Yi looked at the stone mortar, but there was still a third of the chili peppers that had not been pounded.

"Store manager."

Li Yi raised his chin at the stone mortar: "I should use chili noodles." ”

"Oh, right away."

Huang Xiaoming hurriedly returned to the stone mortar, grabbed a handful of chili peppers, filled them into the stone mortar, and quickly pounded them.

While pounding, he didn't forget to ask: "By the way, what is the last type of seasoning, you haven't said it yet!" ”

"It's a coloring spice."

Li Yi saw that he hadn't forgotten this stubble, so he explained casually: "For example, turmeric, red pepper, and saffron, their taste is often not too big, but it will obviously change the color of the ingredients, which will directly affect the perception of diners, so it is also divided into categories." ”

After speaking, he took some of the chopped onion shreds, ginger slices, green onions, and garlic cloves.

He flattened the garlic cloves with the blade of his knife, and then chopped them into pieces with his double knives.

This is the ingredient used to further increase the flavor when stir-frying.

After he chopped the foam, Huang Xiaoming's side, with the help of Wu Lei, prepared the chili noodles that Li Yi wanted and sent them to Li Yi.

Li Yi first poured the white sesame seeds that had been prepared into the bullet thick chili noodles and stirred them well with chopsticks.

Then, he turned on the fire on the stove, re-boiled the cooking oil that had gradually cooled down to 60% heat, and then scooped up a spoonful with a frying pan and poured it on the pepper noodles.

Zila!

The hot oil instantly brings out the aroma of chili noodles and white sesame seeds, and the spicy heat instantly steames.

Suck~!

Liu Yifei, Huang Xiaoming and Wu Lei, who were surrounding Li Yi, took a deep breath.

"It smells so good!"

Li Yi glanced back at them and said with a smile: "Pouring chili peppers generally requires three oils, and this is the first one."

The first oil should be submerged in the chili noodles, so that the water in the chili noodles can evaporate quickly, and these white sesame seeds will be fried quickly, releasing the aroma.

This is called a fried incense. ”

As he spoke, he picked up his chopsticks and stirred the chili noodles that had been splashed with the first oil so that the dried chili noodles that had not been splashed on the edges were also stained with rapeseed oil and became moist.

As he stirred, he explained, "Remember, when you pour the first oil, you have to mix all these dried chili noodles well.

In this way, when the second oil is poured, the oil can be quickly dispersed, and the temperature can be conducted, so that the chili noodles in each area can be fried fragrantly.

And after wrapping a layer of oil, you can also avoid these fried chili noodles from being fried. ”

As he spoke, he took the seven-star pepper cut into small pieces on the side and poured it on the mixed chili noodles.

Then, he scooped up a large spoonful of oil again and poured it on the Qixing pepper segment.

Zila!

There was another oil sound, and a choking aroma rose, making Liu Yifei cover their noses and cough lightly twice.

"This is the second fried, called the second fried spicy, as the name suggests, this oil is to bring out the spicy taste of the chili pepper.

But the temperature should not be too high to avoid decomposing capsaicin, but it should not be too low, otherwise it will not be able to precipitate capsaicin, and it can be kept at a temperature of five or six percent hot. ”

Li Yi said, turned off the fire, and explained: "When pouring the second oil, you have to turn off the fire, and the temperature of the third oil needs to be lower, if it is still five or six percent hot, it will be fried." ”

As he spoke, he took the fine chili noodles of the bell peppers, poured them into a basin, and stirred them with chopsticks until even.

When he stirred, the oil temperature in the pot also cooled down.

He stretched out his hand to feel it, and said, "Now the oil temperature has reached three or four percent hot, just fry the third course."

This third dish is called three fried red, which is the key to letting the chili pepper dye the rapeseed oil into red oil.

When the oil temperature is three or four percent, capsanthin will be easier to precipitate.

The addition of fine chili noodles here will also make it easier to precipitate red pigment.

Moreover, there is also the red pigment that is precipitated from the first two kinds of peppers, and after three frying, the red oil is ready. ”

As he spoke, he poured the last of the oil from the pot into the basin.

Zila!

A spicy aroma instantly sparkled!

"Wow!"

Liu Yifei exclaimed in unison: "It's so fragrant!" ”

"This time it's more fragrant than the first oil!"

Huang Xiaoming exclaimed.

"Of course, this time it's bell peppers that are fried, and bell peppers are flavorful."

Li Yi said as he stirred the chili oil in the basin with chopsticks.

As he stirred, the canola oil in the pot that had not passed the peppers gradually turned red and bright, and the color was very attractive.

"It's so fragrant!"

Huang Xiaoming swallowed his saliva and asked, "Is this a way to eat?" ”

"It's not close."

Li Yichong Wu Lei instructed: "Go to the storage room and bring a bottle of liquor, and then bring a bottle of white vinegar, a few rock sugars, and honey." ”

Hearing his words, Wu Lei was a little puzzled: "What are you doing with these?" ”

Li Yi explained casually: "You have to add red oil." ”

"Huh?"

Huang Xiaoming was stunned when he heard this: "Do you still want to put these things in the red oil?" ”

"It's going to be put."

Li Yi smiled: "This is the secret recipe, adding a little white vinegar to the chili oil will make it redder, adding a little honey will become viscous, adding a little rock sugar can make the red oil brighter, adding some liquor, it can also increase the flavor, if it is not spicy enough, put a little edible alkali, it is absolutely spicy and enjoyable." ”

"Really?"

Huang Xiaoming couldn't believe it.

And Wu Lei had already run to the storage room and brought all the things Li Yi wanted.

Li Yi picked up the liquor he had prepared earlier, which was a bottle of Red Star Erguotou.

The liquor market is as chaotic as the seasoning market, and many liquors that sell for hundreds of yuan are blended wines, but this kind of red star two-pot head with dozens of yuan is pure grain wine.

Unscrewing the cap, he poured a puff into the chili oil.

Zila!

As a stream of liquor fell into the chili oil, the chili oil that had already calmed down suddenly boiled again, and the fragrance burst out, which was even more tempting than just now!

"Wow! It's really fragrant! ”

Huang Xiaoming couldn't help but exclaim.

The heat that rises up after adding liquor may be due to the mixture of alcohol, and it even smells a little high!

Goo!

He swallowed his saliva and sighed, "If I can have a hot steamed bun just out of the pot, I can eat this chili oil in three bites!" ”

4

(End of chapter)