After introducing the chili peppers, Li Yi motioned to Wu Lei to move several pots of peppercorns and chili peppers to the side of the pot of boiling water.

"When boiling the hot pot base, these seasonings can't be put down directly."

Li Yi explained to the camera: "Sichuan pepper, dried chili, these are all dry goods, and there is little moisture."

If you fry it directly in the oil pan, it will take a little longer and it will be scorched.

Therefore, we have to cross the water first, and the jargon is called to send it. ”

As he spoke, he picked up the pepper basin and poured it into the pot, while explaining: "The base we used for this stir-fry is 40 catties of butter, and the peppercorns used here are two catties, you remember this number."

When you go back and fry yourself, you can reduce the ingredients according to the proportion. ”

When the peppercorns were put into the pot, Li Yi took the colander and stirred the peppercorns in the pot, and when all the peppercorns were wet, he used a colander to take out all the peppercorns.

"It's okay to wet the peppercorns, don't cook them for too long, otherwise the taste will run out."

As he spoke, Li Yi handed the fished out peppercorns to Wu Lei, picked up the bell peppers again, and poured them into the pot.

"It's the same with bell peppers, after they are boiled soft, they are fished, and there is a pound of bell peppers here."

Using a colander to press the floating bell peppers, Li Yi helped them heat them evenly.

When I saw that they were starting to soften, I scooped them up and put them back in the basin.

Signaling Wu Lei to bring back the peppercorns and bell peppers, Li Yi pointed to the remaining three pots of peppers and explained: "These three kinds of peppers need to be boiled for a long time, they are used to make glutinous peppers, and they must be cooked thoroughly." ”

Picking up the chili pot and pouring it in, Li Yi advised: "Here the new generation of Neihuang needs to use four catties, Shizhuhong No. 5 needs two catties, and the stars are also two catties."

Note that these are the weight after cutting off the pepper stalks and removing the seeds. ”

Soon, he poured all three pots of peppers into the pot and tossed them with a colander spoon.

After five minutes, the dried peppers in the pot have absorbed enough water, and the uneven surface has become full again.

Seeing this, Li Yi took the big pot and put all the chili peppers into the pot.

After calling Wu Lei, Li Yi ordered: "Go and twist these peppers." ”

Wu Lei answered, took the chili pepper to the meat grinder on the side, and put it down.

Zhao Jinmai had already brought a large basin over and placed it under the discharge port of the meat grinder.

Li Yi returned to the desk, brought the prepared spices to the front, and explained to the audience: "It stands to reason that the chili peppers will be more delicious if chopped with a knife."

However, if it is done in a restaurant, it will definitely be too late to chop by hand, so it is time to get on the machine.

But if you want to make a small amount at home and eat it yourself, then I suggest you chop it with a knife, it will taste better. ”

Taking advantage of Wu Lei's efforts to twist the chili peppers, Li Yi signaled the camera to take a close-up of the spices, and then explained: "The chili peppers are actually not any secret recipes, the key to the compound fragrance of the hot pot ingredients is in these spices."

I won't tell you the specific principle, and you will think I'm talking nonsense, so just remember this recipe.

Look, there are 100 grams of star anise, 90 grams of cumin, 80 grams of cinnamon, 30 grams of bay leaves, 80 grams of grass fruit, 200 grams of white cardamom, 20 grams of cloves, 40 grams of long pepper, 40 grams of Sannai, 100 grams of grass, 100 grams of spirit grass, 100 grams of tangerine peel, 40 grams of licorice, and 30 grams of galangal.

This is also the amount of 40 catties of butter, if you do less, it will be lowered in the same proportion. ”

Listening to Li Yi's words, the live broadcast room suddenly turned into a sea of spices.

All the viewers were posting barrages, recording spice recipes as cheat sheets.

For a while, the barrage in the live broadcast room was a little stuck.

After taking a bottle of Jiangjin Laobaigan, Li Yi opened the cap of the bottle and shook it at the camera: "Teach you another trick, the spices of the hot pot base are best used to send them with white wine."

When the alcohol in baijiu volatilizes, it will bring out the aromatic elements in the spices.

In addition, the moisture in the liquor can also protect the spices, so that they can be fried for a longer time when they are in the pot, and they will not be fried quickly.

This is the same principle as using water to make peppercorns, peppers. ”

Pouring a bottle of liquor into the basin of spices, Li Yichong showed the logo of the wine bottle on camera, and said with a smile: "Shancheng butter hot pot, you have to use Jiangjin Laobaigan to make spices, I hope that after the manufacturer sees it, he will beat the advertising fee, thank you." ”

Seeing this, the audience in the live broadcast room was amused, and they all @ Jiangjin Lao Baigan in the barrage.

"@江津老白干, do you see that? Hurry up and hit the money! Be conscious! ”

"@江津老白干, what about the person in charge of publicity? What a great opportunity? Looking for Brother Yi to be an endorsement, why don't you immediately punch Moutai and kick Wuliangye? ”

"It's over, Jiangjin Lao Baigan is going to sell out! Ha ha! ”

"In the field of eating and drinking, Brother Yi's ability to bring goods will definitely beat the anchors of the whole network!"

While laughing, Li Yi had already put the wine bottle back, picked up the chopped green onions and onions, came to the already heated butter pot, and poured the onions into the pot first.

After waiting for more than ten seconds, Li Yi poured the green onions into it.

"Frying oil, you shouldn't have forgotten this, right?"

Li Yi flipped with a colander and said, "These two, three catties each, can be fried and then fished out." ”

Turning the fire down a bit, Li Yi turned it slowly, and waited until the green onions and onions were browned, and then he fished out the two slags.

"Onion and ginger are not separated, this is the old rule."

Li Yi said, and poured the broken old ginger into the pot: "Ginger is the same as green onions, and the amount is also three catties." ”

After the old ginger was put into the pot, the butter in the pot suddenly tumbled violently, and the oil foam was rolling.

Li Yi took two steps back and explained: "This old ginger is broken, so the ginger juice is squeezed out.

There is more water, and it is easy to collapse when you put it into the pot, so you must pay attention to safety when you are at this step. ”

When the foam was less, Li Yi stepped forward and stirred the old ginger in the pot with a colander.

As the water evaporates, the old ginger in the pot is gradually fried.

At this time, Wu Lei also twisted the glutinous chili pepper and brought it to Li Yi.

"Brother Yi, glutinous chili peppers."

Wu Lei put the pepper pot next to Li Yi.

Li Yi glanced at it, reached out and took the frying spoon, scooped up a spoonful of glutinous chili peppers, and sprinkled it into the pot.

The watery chili peppers are put into the pot, and the oil and water are boiling again.

But because the amount of chili pepper is relatively small, the tumbling is far less violent than the old ginger just now.

"Note, I'll put a few spoonfuls of glutinous chili peppers here first, the purpose is to reduce the temperature of the oil and avoid the ingredients that are put in the back from being fried quickly."

Li Yi said, added two spoonfuls of glutinous chili peppers to the pot, then took the basin of bean paste, scooped a spoonful of hot oil into it, stirred it, and poured it into the pot.

"Here are four catties of bean paste, after getting out of the pot, you should stir it up, let it heat evenly, and stimulate its aroma."

When the bean paste was put into the pot, the special aroma suddenly came out, and Wu Lei in the back immediately felt a stream of saliva gushing out from under his tongue.

The fragrance wafted into the house, and Linghua and the others in the back kitchen also ran out.

"It smells so good!"

Reika smiled.

Behind her, Daolang also walked out.

Sniffing the aroma of bean paste wafting in the air, his gaze fell on the huge woks in front of Li Yi, and his Adam's apple subconsciously stirred.

5

(End of chapter)