"When professional chefs are cooking, they actually use more of their sense of smell."

Li Yi casually explained while stir-frying: "After all, in the process of stir-frying, it is impossible for the chef to taste the food at any time, so basically the sense of smell is used to judge the maturity of the ingredients." ”

"How do you smell it? Why can't I smell it? ”

Reika was surprised.

"You can smell it."

Li Yi explained: "For example, the simplest, if the heat is too high, the ingredients are mushy, can't you smell the mush?" ”

"That must smell it!"

Reika didn't think twice.

"This is the most basic olfactory judgment, and the principle is the same."

The spatula in Li Yi's hand swept over the bottom of the pot, and he could feel the rock sugar particles that had been broken and began to melt, and the wafting aroma also began to bring a faint sweet fragrance: "All the ingredients, the taste of raw and cooked is different."

For example, green peppers will have a raw and spicy taste when they are raw, and they will have a unique fragrance when they are cooked.

When the meat is raw, it will smell bloody, and when it is cooked, it will be fragrant.

Including when dealing with sugar, such as frying sugar, many masters do not rely on looking, but by smelling.

Using the sense of smell to control the heat is more secure and reasonable than sight. ”

As he spoke, the graininess under Li Yi's spatula had disappeared.

This means that the rock sugar has been completely turned into syrup.

Listening to Li Yi's explanation, Linghua suddenly realized: "If you want to say that, I can smell it, but it is definitely not as professional as you." ”

Li Yi smiled: "The road is simple, all techniques are developed from the simplest techniques, and it is not so mysterious to put it bluntly." ”

"It's like singing."

Zeng Yi said with a smile: "No matter how good the singer is, he has to practice his breath, but how strong he can exert his breath depends on his talent." ”

"Are you talking about me?"

Linghua turned her head to ask him.

"You're gifted."

Zeng Yi made Linghua laugh out loud with a word.

While laughing, Li Yi had already stopped and pointed to the wok: "Now, the caramel flavor has come out." ”

"I smell it."

Linghua came to the front curiously, stretched out her hand to fan the wind, and smelled the smell.

However, as soon as she sniffed, she was so choked that she couldn't help but turn her head and coughed: "Ahem, cough, cough!" Ahh ”

She covered her mouth and ran back coughing and sneezing.

Seeing this, Huang Xiaoming hurriedly stepped forward and asked with concern: "Sister Linghua, are you okay?" ”

Liu Yifei saw it on the side, quickly took the tissue from the table, and sent it to Linghua.

Linghua burst into tears and snot, took the tissue sent by Liu Yifei, wiped her tears and snot, and felt palpitations: "It's too spicy, it's choking me." ”

Wiping her nose, she turned back to Li Yi and asked, "Don't you feel choked?" ”

"It's okay, just get used to it."

Li Yi smiled: "You are not mentally prepared, the smell is too strong, it must be very exciting, but do you smell the caramel?" ”

Linghua sneezed two more times before recalling: "It seems to be a little, but it's too choked and not obvious." ”

"It's definitely not obvious, I only put half a pound of rock candy."

Li Yi said, took the garlic basin, and signaled to the camera: "Wait until the rock sugar smells caramel, you can add garlic, here is the broken garlic, a total of two catties."

It's not much, so let's just put it in and fry it together.

The specific heat to be fried depends on the state of the chili pepper and butter.

It is necessary to fry the glutinous chili peppers until the shell is shiny, dry and crispy, and the butter becomes clear again, at this time, the glutinous chili peppers are fried. ”

Seeing Li Yi continue to stir up the stir-fry without hesitation, Zeng Yi smiled and said, "This is skill!" You choked so much that tears came out, and people didn't feel it at all. ”

When the garlic rice entered the pot, the garlic flavor quickly rushed out.

But soon, the pungent smell of garlic began to dissipate, and the garlic was gradually fried into a golden garlic state, and the garlic aroma began to appear.

The color of the chili peppers in the pot has also become much darker, and the skin of the chili peppers has also become much drier, and the skin has become brighter.

Seeing this, Li Yi called the photographer over, shoveled out a shovel of chili peppers, asked him to take a close-up, and told the camera: "Look, this is the state of fried chili peppers, with this kind of bright shell, it smells like chili peppers, it's almost the same."

At this time, we put the peppercorns and bell peppers in again.

This order must be clarified, the length of time for different spices to be fragrant is directly related to the taste of the final product, and it cannot be messed up. ”

As he spoke, he poured all the peppercorns and bell peppers into it and stir-fried them.

When the peppercorns are put into the pot, there is no change in taste at first.

But as Li Yi kept stir-frying, a sesame fragrance gradually wafted out, and quickly competed with the spicy fragrance, which was extremely clear.

And as the special aroma of bell pepper is also fried, the original spicy aroma is like putting on a gorgeous coat, becoming much softer, but more and more attractive.

Smelling this compound aroma of spicy flavor mixed with sauce fragrance, Linghua, who had been sneezing, suddenly felt comfortable.

The itchy nose became clearer, and the breathing became much easier.

She tried to sniff it, smiled and clapped her hands: "This smell is right!" The spicy smell is so pleasant, and the spicy smell just now feels a little dry and a little pungent, but now it smells much more fragrant. ”

"The last two are missing."

Li Yi said, and took the spice basin.

A bottle of liquor was mostly absorbed by the spices, and the originally dry spices were full of water and alcohol, exuding a strong aroma.

The spices were poured into the pot along with the remnants of the liquor, and Li Yi used a spatula to push them apart and mix them into the base.

When the spices are put into the pot, the original strong aroma is quickly dispersed, and then it is like water poured into a sand bottle, and it is integrated into the spicy sauce aroma of the base.

Dozens of spices instantly produce a wonderful chemical change with the taste of the base, lingering, merging, and then turning into an indescribable aroma.

As the fragrance drifted away, the scene suddenly began to sound one after another stomach gurgling.

Everyone was appetized by the aroma.

In the live broadcast room, the audience was also swiping the drooling barrage, amazed again and again.

"One last taste."

Li Yi took the mash basin and poured it into the pot: "Here is a pound of mash, go directly to the pot."

The mash can't be fried for too long, it has a certain amount of alcohol in it, and the flavor inside will volatilize after a long time, and it will also paste the pot.

So stir a little and you're ready to turn off the heat. ”

As he spoke, he took a frying spoon, pushed the mash in the pot apart, stirred it a few times, and leaned over to turn off the heat.

However, he didn't stop, but took the pot of solidified cold butter that Liu Yifei brought out just now, and said to the camera: "Finally, I will teach you a trick, after our base is fried, finally add one to two catties of cold butter to it."

It can play a cooling role to prevent the ingredients in the pot from being gelatinized by the residual heat.

And it can also increase the aroma of butter in the base, the effect is very good, the flavor effect is obvious, you can try it. ”

After saying that, he used a spatula to cut the cold butter in the basin and poured it into the pot.

After pushing it under the bottom of the pot with a spatula, Li Yi clapped his hands and signaled to the camera: "In this way, a whole pot of Shancheng old hot pot base will be fried, this pot is fifty copies, have you learned it?" ”

2

(End of chapter)