Shabu-shabu and hot pot in various places have their own characteristics and have their own flavors.

Mongolian-style mutton shabu, Chaoshan's beef hot pot, eat the original taste, the soup base is not noisy, only use water to blanch.

Sichuan-style spicy hot pot is dominated by the flavor of spices and the flavor of bean paste.

And the tempeh hot pot in your province is a special existence.

Its flavor type is based on the flavor of tempeh.

Zhao Jinmai has been washing the pork belly by the pool, while Liu Yifei is cutting in front of the board, and has already cut a pot of pork belly slices.

The method of tempeh hot pot in your province is very simple, the base is lard, pork, tempeh and chili, stir-fry the fragrance and add garlic sprouts, you can eat shabu-shabu shabu.

But if you want to make it delicious, you still have to pay attention to it.

Before frying the base, Li Yi had to blow up the crispy whistle first.

Crisp whistle is the name of southern regions such as your province, which is actually the oil residue in the north.

When eating tempeh hot pot in your province, the crispy whistle is the soul, not only can you eat it dry, but you can also eat it in the hot pot, and the oil is fragrant and beautiful.

After putting the pot on the stove, Li Yi brought over Liu Yifei's cut pork belly slices.

took a basin of lard that had not been used up for pastry from the table, and Li Yi dug it into the pot with a shovel.

That time to make pastry and refine lard, Li Yi used the water refining method, and the color of the refined lard was white, but the aroma was slightly insufficient.

This time, if you want to fry the hot pot base, you need to have enough fragrance, so Li Yi plans to use the oil refining method to refine lard and fry oil residue.

After the lard is put in the pan, it melts quickly.

Li Yi scooped up the pork belly slices with a colander spoon, poured them into the pot, and stir-fried.

There is still water left over from the cleaning on the pork belly slices, and it crackles when it is put into the pot, and the movement is not small.

Li Yi stir-fried evenly, and waited until the sound became smaller, and then continued to slice meat.

The oil refining method needs to ensure that the water content of pork and lard is as low as possible, so Li Yi only put two spoonfuls and continued to stir-fry.

After the meat slices were gradually fried and turned into oil residue, Li Yi took them out and put them in a basin on the side, and then put the meat slices into the pot again.

Soon, the aroma of lard spread and wafted down the antechamber among the diners lining up outside the door, causing a wail.

Huang Xiaoming had to run outside the door to appease, saying that it would be open soon, so that diners could rest assured.

After frying for half an hour, all the crispy whistles were fried, and most of the lard in the pot came out.

After scooping up all the crispy whistles and putting them aside, Li Yi went to the pantry and brought out a pot of dried tempeh and a pot of prepared chili peppers.

This pot of chili peppers was soaked by Liu Yifei after coming to the restaurant early in the morning according to Li Yi's instructions, and the chili hats were cut off.

In addition, she and Zhao Jinmai also prepared a pot of shaved ginger and a pot of peeled garlic cloves.

After bringing out the chili peppers, Li Yi turned around and went to the storage room again, took out a large stone mortar, and put it in the empty space next to the wall.

Then, Li Yi scooped up a spoonful of chili peppers from the basin with a colander and put them into the stone mortar together with the ginger and garlic.

I went into the storage room again, and this time Li Yi came out with a thick stone pestle in his hand.

Below the stone pestle is a stone pier the size of a rice cooker, with a thick wooden stick inlaid in the center, and the grip is the thickness of a cup, which is not less than 30 catties by sight.

But in Li Yi's hands, it looked light, as if it was a toy.

After taking out the stone pestle, Li Yi rinsed the stone pier, took the stone pestle, and smashed the chili pepper and ginger and garlic in the stone mortar.

Boom! Boom! Boom!

The dull sound attracts everyone's attention in the back kitchen.

Linghua was puzzled and asked, "What is this for?" Making chili sauce? ”

Lin Yilun looked back, thought for a moment, and said with a smile: "This is making glutinous chili peppers, right?" ”

In the live broadcast room, some viewers in your province have already excitedly called out the name of the chili pepper.

"Glutinous chili peppers! This one is super delicious! ”

"The soul of tempeh hot pot! This chili pepper is especially fragrant after it has been fried! ”

"Mom! Who can understand the mood of a Liupanshui man who works outside to see the chili peppers! ”

"Is this the kind of glutinous chili pepper that was put in the hot pot yesterday? Why not use a machine to twist it? ”

The process of smashing the chili peppers was very boring, and Li Yi watched the audience's barrage while smashing it.

Seeing that some viewers asked, he explained casually: "There are glutinous chili peppers in Yunnan-Guichuan, but the uses are different, and the methods are also different.

It stands to reason that the chili peppers must be scooped out to be the most delicious.

But in order to save time, mass production, chopping with a knife, grinding with a meat grinder, are also possible.

It's just that it can't reach the extreme of the chili pepper.

This is the characteristic glutinous chili pepper of your province, which is made into tempeh hot pot.

It's not like the Sichuan Province spicy hot pot we made yesterday, which takes more than half an hour to stir-fry.

The tempeh hot pot will be fragrant in a few minutes, so the glutinous chili peppers used must be scooped, otherwise the taste will not be enough. ”

As he spoke, he had already scooped the first molar of chili peppers.

Scooped out the chili peppers with a frying spoon, turned around and put some chili peppers and ginger and garlic in it, and Li Yi continued to scoop up.

The effect of the huge stone pestle smashing is very good, coupled with Li Yi's extraordinary strength, the frequency of the stone pestle smashing is like connecting the engine, and the efficiency is amazing.

In just over ten minutes, Li Yi scooped up a pot full of chili peppers and dug it into the pot.

With a pot full of chili peppers, Li Yi returned to the stove.

After turning on the fire, scooped a few spoonfuls of lard from the pot of lard that had been refined next to him, and poured them into the pot to heat them, Li Yi poured the chili peppers into the pot in batches and stir-fried them.

As the lard is fried, the aroma of chili peppers gradually spreads.

Smelling the aroma of this chili pepper, everyone in the back kitchen was suddenly attracted to the attention and kept sniffing.

"Huh? What does this chili taste like? It's different from yesterday! ”

Linghua seemed to remember something, frowning and thinking: "It's so familiar!" I think I've eaten somewhere! ”

"I think I've eaten somewhere."

Zeng Yi also sniffed the aroma of chili peppers and pondered suspiciously.

Daolang, who was peeling potatoes on the side, suddenly spoke: "It's a bit like the taste of an old godmother." ”

Being reminded by him like this, Linghua suddenly remembered.

"That's right! It's the old godmother! ”

Linghua clapped her hands and said excitedly: "I'm so impressed!" The first time I ate Lao Gan Ma, I smelled this taste! ”

"Seems to be!"

Zeng Yi also had some impressions, and he asked Li Yi: "What kind of chili pepper do you use?" ”

Li Yi stir-fried the chili peppers in the pot, added some salt to them, and said with a smile: "To make the tempeh hot pot in your province, you must use the chili peppers in your province."

This is the shrimp pepper of your province, and the glutinous pepper made with this shrimp pepper is the best. ”

Linghua asked curiously: "In the old godmother, did you use this kind of chili pepper?" ”

"Yes."

Li Yi nodded: "This kind of chili pepper is the best chili pepper in your province, and it was recorded in the "ZY Mansion Chronicles" in the middle of the Qing Dynasty, and the quality and yield of ZY chili pepper are better than those in other places.

But the production of this pepper is relatively small, it can't keep up with the production capacity, and the price is getting higher and higher, so Lao Gan Ma has given up using this pepper and switched to using peppers from Henan Province and Western Regions Province. ”

"No wonder!"

Linghua shook her head: "I said why the current old godmother is not as delicious as before, it turns out that the raw materials have been changed!" ”

3

(End of chapter)