After refining the butter, Li Yi began to prepare the hot pot ingredients for stir-frying the red soup.

Let Wu Lei help bring the largest wok, which used to make pilaf, to the front yard, brush it up, and light it on fire.

In the live broadcast room, the emotions of the audience, who were excited because of Daolang's appearance, finally calmed down at this moment.

Seeing that Li Yi was going to fry the hot pot base, the audience shifted their perspectives and watched.

Hot pot is one of the hottest items in the catering market, and there are well-known hot pot restaurants all over the country, making a lot of money.

Compared with traditional catering, hot pot is a category with a relatively low threshold, simple to replicate, and easy to roll out on a large scale.

Its biggest advantage is that you don't need to hire a master, you only need to master the production method of the base material, or directly purchase the base material through the channel, and you can make it.

As long as there is a base material, all the ingredients, as long as they are guaranteed to be fresh and delicious, then even people who can't cook can easily handle them and put them on a plate and sell them.

It is precisely because there are many successful precedents that many people dream of being able to open their own hot pot restaurant, make money, and have a good meal themselves.

But in reality, to start a business, the hot pot base recipe of any old store has to be sold for tens of thousands of yuan.

Some of the more popular chain stores don't even sell formulas at all, and they must purchase their base materials through channels.

Therefore, a good hot pot base recipe is still not cheap today.

But Li Yi wants to fry a pot of hot pot base in front of everyone today.

With his character, he will definitely teach the audience in the live broadcast room.

In Li Yi's bar, which was established half a month ago, there are already many pictures and videos of the old brother who made money by selling braised meat, duck neck, and gourd duck live broadcast.

Therefore, the audience in the live broadcast room knows that the phrase "produced by Brother Yi must be a high-quality product" is not an empty word.

With Brother Yi's craftsmanship, how delicious will the fried hot pot ingredients be?

Why does it have to be better than the average hot pot restaurant, right?

If you learn it, wouldn't you be able to prostitute a recipe for nothing?

Even if you don't go to open a store, you can eat hot pot at home!

So, after Li Yi put the pot on the table, millions of viewers had gathered in the live broadcast room, waiting with great interest for Li Yi to demonstrate the fried hot pot ingredients.

Wu Lei had already moved out of the desk and placed it next to the cauldron.

Subsequently, Li Yi took him and brought out the same prepared seasonings.

After stacking all the seasonings neatly, Li Yicai said to the camera: "Here is the material we are going to use for this Sichuan-style hot pot ingredient."

Let's fry Shancheng butter hot pot first this time, because we are going to open for business, so there will be more ingredients, and a lot of them will be fried at one time.

If you fry at home, you can reduce the amount of ingredients in proportion, and the taste will be the same. ”

Hearing his words, the barrage in the live broadcast room was full of barrages.

"Understood!"

"The little bench has been moved! Brother Yi, don't worry! ”

"Brother Yi is too righteous, this kind of hot pot ingredient has to be sold for tens of thousands of yuan outside, and he actually taught us for free, he really, I cried to death!"

"What about the class representatives? Remember! I'll copy it later. ”

Looking at the ridicule of the audience, Li Yi smiled, took the stir-fry spoon, and explained: "Sichuan-style cuisine, whether it is stir-fried or hot pot base, has high requirements for taste.

Many people say that Sichuan cuisine is to eat seasonings, and there is some truth in this sentence.

However, even if you eat seasonings, you don't just pile them together and make them delicious.

The reason why Sichuan cuisine has so many flavor types is because of the Sichuan cuisine master's control of the taste, and the harmony is already wonderful. ”

Liu Yifei took out a small basin of solidified butter and placed it next to the desk.

The cauldron also contained half a pot of butter, and there was also a piece of solidified butter underneath, which was melting at a speed visible to the naked eye under the licking of the flame at the bottom of the pot.

Li Yi watched as Wu Lei lifted the lid of the cauldron on the other side, and the water contained there had already boiled.

Seeing this, he pointed to a few pots of chili peppers that had been cut into sections on the table with a frying spoon, as well as the peppercorns on the side, and said: "Actually, there is no complicated technique for the Sichuan-style hot pot base, and it is very simple to stir-fry."

But the simpler the processing method, the higher the requirements for the ingredients.

Therefore, the materials used in the hot pot base must be good, and you must be willing to spend money, and you can't cut corners, otherwise you won't be able to taste. ”

As he spoke, he pointed to the pepper pot with a frying spoon: "If you want to do it, remember to buy Hanyuan's first-grade peppercorns."

The peppercorns used to make hot pot in Sichuan Province are all first-class peppers from Hanyuan.

This kind of pepper has a strong numb flavor and strong aroma, and the aftertaste is relatively full after eating, and the taste is very good. ”

Then, he pointed the frying spoon to the pepper pot: "Here we are going to use four kinds of chili peppers, one is Shizhuhong No. 5, one is the new generation of Neihuang, one is full of stars, and the other is the bell pepper."

The main spicy sauce here is the new generation of Neihuang, which has a spicy degree of only 30,000 and a good fragrance.

Although it is not outstanding in all aspects, it is better than balanced, and combined, it is a little stronger than many other peppers.

So we use it as the main ingredient, and then use the other three kinds of chili peppers to highlight the spiciness, aroma and color, and the fried hot pot ingredients are more perfect. ”

Listening to his explanation, the barrage in the live broadcast room all turned into all kinds of peppercorns and chili peppers, full of fireworks.

Holding a frying spoon, he pointed to the second pot of chili peppers, and Li Yi explained: "This is a seven-star pepper, also called Mantianxing, and friends in your province also call it Guizhou millet spicy."

Its spiciness can reach 100,000, so let's use it to add spiciness to the base. ”

Hearing Li Yi's words, Liu Yifei on the side suddenly asked: "Last time I fried red oil, did you also use this seven-star pepper?" ”

"Yes."

Li Yi said with a smile: "It is also very good to use these four kinds of chili peppers to fry Sichuan-style red oil, the taste, fragrance, and color are all in place, a truth." ”

Subsequently, he continued to explain: "This pot is Shizhuhong No. 5, and its spiciness is about 42,000.

It's got a red letter in its name, you know what it's for, right?

That's right, it's outstanding.

This chili pepper is added to make the color of the base more ruddy and attractive, and when frying chili oil, add a little, and the chili oil will also be redder.

The last one is bell peppers. ”

As he spoke, Li Yi took out a lantern-like chili fruit from the last pot and showed it to the camera: "The spiciness of the bell pepper is only 9,000, almost no spiciness, and a slight sweetness, but the aroma is very sufficient."

The last time I taught you how to make red oil, I also said that this pepper has a fragrance that no other pepper can replace.

Especially when it is fried, it will be very fragrant, and you should know if you try it at home. ”

After speaking, he put the chili pepper back in the pot and said with a smile: "With these four kinds of chili peppers, the taste of this base is not the same." ”

4

(End of chapter)