"There are many kinds of cooking oil, including scallion oil fried separately or garlic oil fried with garlic, and shallot oil is often used in Western food."

Li Yi stirred the chicken fat to speed up the melting, and said: "The cooking oil fried by different ingredients tastes different.

Even if it is the same ingredient, the parts used are different, or the ripeness is different, the taste will be different.

For example, the scallion oil in Lu Province is fried with the white onion of green onions, and the color will be lighter and the taste will be thicker.

The scallion oil in Modu is fried with shallots, mainly the green onion leaves, so the color of the fried oil will be darker and the taste will be sweeter. ”

As he stirred, the chicken fat in the pan began to melt, and the solidified part became softer like a mango smoothie.

"In addition to those single cooking oils, in order to enhance the aroma of the dishes, the chef will use several ingredients to fry the cooking oil, which is called compound cooking oil."

As he spoke, the chicken fat in the pot had all melted.

Seeing this, Li Yi took the cut ginger slices, and while grabbing them and sprinkling them into the pot, he explained: "This is ten catties of chicken fat, and the proportion of ginger is 10%, which is one catty."

It's the same with green onions, but green onions are easy to paste, so it's best to put them last. ”

After putting the ginger slices away, Li Yi took a frying spoon and stirred the ginger slices floating on the oil surface, letting them tumble and heat evenly.

"Ginger can effectively remove the smell and increase the flavor, first add ginger slices, you can remove the fishy smell of the chicken fat itself."

Hearing his explanation, Chen Jianbing nodded again and again: "I smell it." ”

The change in this taste was still obvious, and he could clearly smell the original trace of chicken fat in the pot, which was rapidly fading, and was gradually overshadowed by the smell of ginger.

Seeing that the surface of the ginger slices began to turn slightly yellow, Li Yi took the chopped onion pieces, grabbed them with his hands, and put them into the pot little by little.

Chen Jianbing looked a little anxious, and stepped forward to help: "Come and I'll help you." ”

As he spoke, he went to carry the onion basket.

Seeing this, Li Yi hurriedly stopped: "Don't, what are you doing?" ”

"Pour it all in?"

Chen Jianbing said with a smile: "It's too slow to put it one by one, and I'm anxious." ”

"If I could pour it all in, I wouldn't have poured it in a long time ago?"

Li Yi shook his head and explained: "The most taboo thing to fry is to put it all into the pot."

If you put too many ingredients, it is easy to lower the oil temperature, resulting in poor frying effect.

If it's the kind that is fried in batter, there is a chance that it will stick together.

I sprinkle it like this, but also so that I can pinch the sticky ones at any time, so that the ingredients that go in are all one by one, so that the fried will be even, and the fragrance effect will be good. ”

"And this kind of exquisiteness?"

Chen Jianbing realized that he had almost done a disservice, and he was a little embarrassed.

"You don't cook at home when you look at it."

Jiang Xin complained with a smile: "This is all common sense." ”

"Whoever says it, I do it sometimes."

Chen Jianbing explained in a low voice.

"Do what?"

Jiang Xin asked.

Chen Jianbing scratched his scalp: "Peel a garlic or something..."

“……”

Jiang Xin gave him a concubine-style white eye: "You just bully my sister-in-law!" ”

Chen Jianbing smiled innocently and did not refute.

Seeing this, Li Yi saved him and diverted the topic: "There are more onions in the Western Regions, so the amount of onions in the cooking oil is also relatively large, and the ratio to chicken fat is 10:3, that is, three catties."

However, if you don't like the onion flavor, you can reduce it to one catty, but not less than one catty, otherwise the taste will be out of balance. ”

As he spoke, Li Yi put the chives into the pot again.

The green onion leaves are thin and not resistant to frying, and they are browned after a while.

After scooping up the ingredients with a grate, Li Yi poured the rapeseed oil on the side into the pot and stirred well.

When the oil temperature rose again and the spices were fragrant again, Li Yi used a fence to salvage all the slag.

Then, turning on a low fire and maintaining the oil temperature, Li Yi turned around and took out two bags of peppercorns.

"Zanthoxylum pepper is the key to pepper sesame oil, if pepper is not used well, then the oil will be wasted."

Li Yi said, and put the two kinds of peppercorns on the table: "This kind of red pepper is the thornless phoenix pepper that was not used up last time, and this is the special green pepper produced in Jinyang, Sichuan Province."

The ratio of these two peppercorns to chicken fat is 100:2 and 100:1, red peppercorns 2, and green peppercorns 1. ”

"When I eat hot pot, I often see these two peppercorns used together."

Chen Jianbing asked curiously: "If these two kinds of peppercorns are put together, will there be any effect?" ”

"There will be a compound pepper aroma, and the taste will be better."

Li Yi explained: "Red peppercorns are fragrant, and green peppercorns are flavorful.

The cooking oil fried with red peppercorns is more fragrant, but the hemp must be green peppercorns.

In fact, the best thing to use is fresh green peppercorns, but the picking season has passed, so you can only use this kind of dry goods. ”

Li Yi poured both kinds of peppercorns into a basin, and then held the peppercorn basin and went to the faucet to rinse it.

Seeing him rinsing wantonly, Jiang Xin couldn't help asking, "This can't be washed, right?" How do you use it if it gets wet? ”

"If I want to blow it up, I have to add water, or it'll be blown up."

Li Yi said, while pouring out the floating impurities and water, and commanded: "Go and help me cut some minced garlic." ”

"I'm coming!"

Without waiting for Jiang Xin and the others to answer, Zhao Jinmai rushed over, took the peeled garlic cloves, and put them in the garlic grinder.

She raised her hand and pressed the switch, and the garlic grinder roared.

This is what she and Wu Lei like to play the most, but Wu Lei used to play a lot, and this time it was finally her turn.

Soon, the garlic cloves are churned into minced garlic by the machine.

She carefully poured out the minced garlic and sent it to Li Yi.

Li Yi had already washed the peppercorns and dried the water in the basin, but he didn't grate too dry.

took the minced garlic sent by Zhao Jinmai, and Li Yi spread the minced garlic evenly on the peppercorns.

Then he brought the pot to the stove, turned the fire back on, and boiled the oil in the pot.

After reheating the oil to 210°C, he scooped up a spoonful of hot oil with a sauté pan and poured it into the basin.

"Yikes!"

Jiang Xin watched his movements nervously, a little scared.

When hot oil meets water, it will definitely explode, and if it is not kept, it will have to be collapsed.

However, the explosion she imagined did not appear, and the hot oil was splashed on the minced garlic by Li Yi, which quickly stimulated the aroma of the minced garlic and steamed hot.

But with the heat exchange, the temperature of the hot oil is also lowered by the minced garlic.

When the hot oil with the temperature lowered meets the peppercorns below, it reactivates the aroma inside the peppercorns.

By the time it penetrates underneath and comes into contact with moisture, it is no longer able to evaporate enough water vapor in an instant to cause an explosion.

Spoonful after spoonful, Li Yi splashed the minced garlic with hot oil, and also covered the basin with a layer of oil.

Smelling the wafting aroma of pepper mixed with garlic, Jiang Xin couldn't help but admire: "This taste is too Sichuan Province!" ”

"Taibashi!"

Sun Li mimicked the accent of Sichuan Province.

"What? What's too much? ”

Cai Shaofen asked curiously.

"Taibashi!"

Sun Li repeated it to her.

"Taibachi... Miscellaneous... Think... Eight divisions! ”

Cai Shaofen's tongue was about to cramp.

Looking at Sun Li and Jiang Xin, who were smiling, she looked at the ceiling helplessly, but still gave up and continued to embarrass herself.

In front of the stove, Li Yi had already picked up the remaining hot oil and poured it all into the basin.

Zila!

The boiling hot oil was put into the basin, and the aroma of pepper sesame that was dozens of times stronger poured out instantly.

"Ahem!"

Everyone present was choked and coughed by the choking pepper breath, only Li Yi breathed evenly, picked up the cooking oil unhurriedly, and poured it into the soup bucket.

"These oils are the source of the pepper flavor."

Li Yi scraped off all the peppercorns sticking to the bottom of the pot and advised: "It's still the same truth, three points of marinade, seven points of bubble."

When marinating chicken, the marinating time should not exceed 40 minutes, but the soaking time must not be less than two hours. ”

After scraping the peppercorns, Li Yi put down the basin and wiped his hands.

"This is pepper oil, easy, right?"

1

(End of chapter)