"That is, indeed."

Chen Jianbing agreed: "Anyway, what I feel is that the amount of monosodium glutamate and chicken essence used in our pepper chicken over there is getting bigger and bigger."

I don't reject MSG and chicken essence, but if you put too much, it will be too obvious.

Especially in recent years, I have eaten many pepper chickens, but basically they are all spices and monosodium glutamate chicken essence, which is very fragrant when you eat it, but it feels very dry after eating. ”

"MSG and chicken essence are indeed more convenient to use and cost-saving, but the taste must be compared with the braised soup that is boiled out, and the most basic umami cannot be compared."

As Li Yi spoke, he fished out two gauze bags from the soup bucket.

The gauze bag contained a heavy weight, clumped together, and it was impossible to see what it was.

Li Yi motioned to Chen Jianbing: "You smell it." ”

When Chen Jianbing heard this, he lowered his head and sniffed, and suddenly asked in surprise: "This is... Fish? ”

"Yes."

Li Yi said with a smile: "The lo-mei in each place has its own characteristics and tricks.

Yue Lu likes to use seafood such as dried scallops and sea rice.

The characteristic of Sichuan brine is crucian carp. ”

When Li Yi explained, Chen Jianbing was still sniffing the crucian carp gauze bag.

At the same time, he reached out and dipped the soup oozing from the gauze bag and tasted it.

Compared with his memories, he gradually remembered the memories of those years.

"That's right! That's the taste! ”

Chen Jianbing smashed his palm and sighed: "I said why I couldn't find this taste all the time, it turned out that I put crucian carp!" ”

As he spoke, he turned his face to Li Yi and asked, "In other words, if you put two crucian carp in the soup and cook them with the chicken, you can make this taste, right?" ”

"Not necessarily."

Li Yi explained: "The braised soup of pepper sesame chicken is born from Sichuan-style white marinade, and the taste of Sichuan-style white marinade is based on the original taste, the umami taste, the salty taste, and the spicy taste.

Therefore, whether the pepper sesame chicken is delicious or not, the first point is to choose a good chicken, and it is best to use local chicken.

The second is to improve the freshness, put two fresh crucian carp together, the soup will taste fresher.

The proportion of saltiness should be well controlled, and the proportion of salt and soup should not exceed 1%, nor should it be less than 0.8%.

Finally, there's the spice flavor. ”

Li Yi said, then fished out a bag full of spices from the soup bucket and explained: "The source of the spice flavor of pepper sesame chicken, one is cooking oil, and the other is this package."

This is mainly Sichuan flavor five spices and nine kinds of spices, which are also compatible according to the amount of the monarch and the minister.

But I won't tell you the principle, and you won't need it, I'll just give you a recipe to use back. ”

"This one does."

Chen Jianbing nodded again and again and smiled: "I don't understand what you said." ”

As he spoke, he took out his mobile phone, clicked on the voice input method, and put the mobile phone to Li Yi's mouth.

Throwing the spice packet back into the soup, Li Yi knocked down the soup bucket with a soup spoon and explained: "This bucket of soup is about sixty catties, so the ingredients I use are 60 grams of star anise, 20 grams of cinnamon, 40 grams of grass fruit, 20 grams of cumin, and 60 grams of Shannai, which is the material of Sichuan-style five spices."

If you want to make Sichuan-style five-spice marinade, these five materials are the most basic skeleton.

Then there are 30 grams of bay leaves, 30 grams of angelica, 20 grams of licorice, 20 grams of white cardamom, 20 grams of tangerine peel, and 20 grams of angelica, which are all fishy and fragrant.

Finally, 60 grams of sand ginger, 60 grams of white pepper, and 30 grams of Sichuan pepper.

The spicy in the Sichuan-style white brine relies on ginger and white pepper.

You don't need to put more peppercorns, because the pepper sesame oil is to be fried separately, which is just to adjust the bottom taste. ”

Chen Jianbing held up his mobile phone and listened carefully.

Jiang Xin, who was on the side, saw the formula that Li Yi said casually, and couldn't help but be surprised and asked, "You just said this recipe casually?" ”

"Why can't you say that?"

Li Yi said with a smile: "In the face of modern food technology, there is no old recipe left.

No matter how good the old recipe is, as long as the door is open to do business and the thing is sold, it may be cracked.

But modern food technology can't replace the imagination, energy and mind of a professional chef.

It's like I taught you how to make a gourd duck, but will you really do it?

I'm afraid I haven't done it yet, so I feel troublesome, right?

Most people still want to be enjoyers, and few people are willing to really spend so much thought and time to make this kind of big dish.

But if someone is willing to do it, that's a good thing, and even if I help some people, why not? ”

Sun Li smiled and quipped: "If you go on like this, the audience of our show will all become chefs." ”

"Isn't that good?"

Li Yi smiled: "Even if you can't be a chef, isn't it good to be able to cook something delicious for yourself and treat yourself after working hard?" ”

Hearing his words, the amount of barrage in the live broadcast room suddenly soared.

"Brother Yi, he's really, I'm crying to death!"

"So when I came back from a day's work, I had to cook for myself...... MD！ I don't want to live anymore! ”

"When I went to work, I was looking forward to the weekend, because I could learn to cook well with Brother Yi, and I was full of harvest, my mouth was also enjoyable, and I saved money!"

"Seriously, I learned a lot of dishes with Brother Yi, and I went home last week and fried a pot of meat.

Although Brother Yi's level is far behind, he also gave the whole family a big surprise, and he has a sense of accomplishment, haha! ”

"Last weekend, I watched Brother Yi's video and learned to make some peach crisps, which were very successful, crispy and fragrant.

I also brought some to the company, and after my male god finished eating, he actually took the initiative to send me a message. ”

"I made lotus cake, although the shape is miserable, but that circle of friends is the one I like the most in my life."

Looking at the barrage full of screens, Jiang Xin's originally joking look also restrained a little.

She suddenly realized that there was a reason why so many people liked Li Yi, and he really affected the lives of so many people unconsciously.

"What about the oil?"

Chen Jianbing's attention was still on the pepper chicken.

"I'll show you a demonstration."

Li Yi said, and took out a large basin from the storage room, which was a whole pot of chicken fat that had been boiled before.

"The oil used in pepper sesame chicken, the main oil must be chicken fat, but not only chicken fat, but also some rapeseed oil to increase the compound aroma, the ratio is 2:1."

Li Yi explained as he took a bucket of rapeseed oil and poured it into the pot.

"Rapeseed oil must be refined, otherwise it will not taste good."

After turning on the fire, Li Yi handed the temperature gun to Chen Jianbing: "I won't tell you about the oil temperature, you can use the temperature gun to measure and heat the oil temperature to 210 °C."

This is the smoke point of vegetable oil, and it is best not to exceed the smoke point, otherwise it is not good for the body. ”

"Okay."

Chen Jianbing picked up the temperature measuring gun, pointed to the oil pot, and measured it with interest.

"You don't have to test it now, you can test it when it starts to smoke."

Li Yi reminded with a smile.

"Okay."

Chen Jianbing still agreed to this, but the temperature gun in his hand was still facing the oil pot.

He's not taking the temperature, he's just watching the numbers on the thermometer gun change and having fun.

After a while, the rapeseed oil in the pot was already boiling to 210 degrees Celsius.

Seeing this, Li Yi put on heat-insulating gloves and brought the oil basin aside.

Placing the chicken fat pot solidified into yellow on the stove, Li Yi turned on the fire and burned it, turned around and came to the rear, and took some green onions, ginger and onions.

"Onions, ginger and garlic are the three major pieces of traditional cooking oil, and they are also the most suitable for Chinese appetite."

Li Yi explained while cutting the ginger: "You can also add more spices to the cooking oil, such as coriander, celery and so on.

But if you are opening a store to do business, you have to take into account that not everyone can get used to these spices, so we only use three large pieces and onions to fry them. ”

In the back, someone who doesn't eat coriander pursed his mouth, the corners of his mouth slightly raised.

5

(End of chapter)