Hearing Linghua's words, the audience in the live broadcast room echoed.

"The old godmother used to be really delicious, I didn't just have anything, I could eat a bottle with a white mouth, but now it's really far behind."

"At that time, I liked to eat it with hot steamed buns just out of the pot and sandwich it with my godmother, and the taste was really drooling when I think about it now."

"So you want to use local chili peppers? No wonder the current old godmother tastes so much worse, and there is no taste at all. ”

"I haven't bought an old godmother for several years, and the current old godmother is really incomparable to what she ate when she was a child."

Li Yi stir-fried the chili peppers, scooped up a handful of chili peppers from the pot from time to time, observed the color of the chili peppers, and looked at the barrage in front of him.

Seeing the audience's emotion in the barrage, he explained: "Chili pepper is only one of the reasons, and the fundamental reason is because the ingredients of tempeh have changed."

Lao Gan Ma started her business back then, relying on the most traditional spicy sauce and flavored tempeh, and the flavored tempeh was the most sold and the one that was eaten by the most people.

In the early days, Lao Gan Ma flavored tempeh was made with local tempeh in your province.

The local tempeh in your province will have a unique mellow aroma that is not found in tempeh in other regions.

But later, Lao Gan Ma's production capacity became larger and larger, and the demand became higher and higher, so she began to purchase tempeh from other provinces, and the taste naturally changed. ”

Hearing Li Yi's words, Lin Yilun, who was busy cutting meat, stopped in his hand, looked at it curiously, and asked in surprise: "I haven't heard of this yet, do you mean that the change in the taste of Lao Gan Ma is related to the tempeh used?" ”

"Yes."

Li Yi casually explained: "There is no shortage of good tempeh in the entire southwest plus the two lakes region, and the tempeh in your province is not famous, but it can be called unique and has a unique taste, and the tempeh from other places really does not have that taste." ”

As he spoke, seeing that the peppers in the pot had been fried, Li Yi turned off the heat, came to the desk on the side, and ripped off the plastic wrap on the pot full of tempeh.

As soon as the plastic wrap broke, a leisurely "aroma" wafted out.

Liu Yifei, who was on the side, stepped forward curiously and lowered her head to sniff, and immediately covered her nose and ran to the side.

This tempeh tastes so good!

Seeing Liu Yifei covering her nose and running away, Zhao Jinmai was aroused by curiosity and also came forward to smell it.

"Hmm!"

Zhao Jinmai instantly held his breath, and retreated to the side with a pale face.

Linghua, who was not far away, raised her head and looked around for the source of the smell: "What smell?" Did you take off your shoes? ”

Zhao Jinmai gasped for a few breaths before he came to his senses, and for a while the Northeast dialect came out: "Emma! It seems that my dad's socks that haven't been washed for a month are old and smelly! ”

Li Yi was amused by them, and then explained: "It stinks very fragrant, and when it is fried, the fragrance will come out." ”

Seeing this, Lin Yilun also put down the work in his hand, came to the front, and lowered his head to sniff.

He is a former professional chef, and his acceptance of the taste of fermented ingredients is still relatively high.

After sniffing it twice, he was a little surprised: "The smell of this tempeh smells a little mellow!" ”

Mellow...

Listening to his description, Zhao Jinmai glanced at Liu Yifei, and his face was almost green.

Li Yi used a spatula to turn over the tempeh above, and the "aroma" suddenly became a little stronger.

At this time, Zhao Jinmai couldn't help it anymore, and turned around and soaked.

Even Liu Yifei couldn't help but take a few steps back, covering her nose with a difficult expression.

"Can you eat it raw?"

Lin Yilun was eager to try.

Li Yi shook his head: "If you can eat it, you can eat it, but the taste is not good, and it is even more delicious if you fry it." ”

"Then wait until you're done frying before eating!"

Lin Yilun licked his lips before he said: "I've been to your province, and the tempeh over there is indeed more fragrant, but the taste of this kind of food seems to be a little stronger than what I have eaten in your province?" ”

"This is Laba tempeh from Dafang County, Bijie, Guizhou Province."

Li Yi turned on the stove under the lard pot again, and while waiting for the oil temperature to rise, he explained: "The generous tempeh is the best in the whole province, the smell is stinky but not evil, fragrant but not strong.

In the Qing Dynasty's "Guizhou Tongzhi and Terroir", it was recorded that tempeh was produced in various states and counties, and generosity was the best.

Laba tempeh is a generous local tempeh that begins to be made after the eighth day of the lunar month every year, only before the first month.

The tempeh after the first lunar month is called peach blossom tempeh, and it can be made in summer and autumn, but the quality is not as good as Laba tempeh.

This kind of Laba tempeh made during the lunar month has the best fermentation effect and the strongest flavor.

As the saying goes, eating a grain and knowing its taste, tasting a grain and falling in love with its fragrance, is talking about this kind of tempeh. ”

"So strong?"

Lin Yilun was aroused: "When I am free, I will go to Dafang to see it in person, and buy some of this kind of laba tempeh." ”

When Li Yi heard this, he reminded with a smile: "The output of this kind of laba tempeh is very small, and the price is also expensive, a pound of a few hundred yuan, it shouldn't be expensive for you, but I have to remind you, lest you think that people will cheat you." ”

"Really? That's right. ”

Lin Yilun pointed to the camera and said with a smile: "I'm right, right?" Rare things are expensive, no matter where they are, the rarer the ingredients, the more expensive they will sell.

The taste of this tempeh is indeed stronger than all the tempeh I have tasted, but whether it is cost-effective or not is a few hundred per catty, then it is a matter of opinion.

Fortunately, I don't need to spend this money, I can taste it for free today and make a lot of money! Ha ha! ”

After making a joke, he looked back and saw that Li Yi had started to shovel tempeh into the pot.

As soon as the tempeh is put into the pot, under the frying of the lard in the pot, the original rich flavor is suddenly diluted and fused, and then turns into a peculiar fermented aroma, which wafts out.

Lin Yilun came close and sniffed, and asked in surprise: "This tempeh tastes mellow!" It smells even more obvious, and it smells so good! It's not the same as the Yongchuan tempeh I usually use, and like you said, it has a unique taste, hiss! It's amazing, hey! Why? ”

Li Yi explained while putting tempeh into the pot: "I told my colleagues elsewhere before that the fermentation bacteria used in tempeh can generally be divided into four types: mucor, aspergillus, rhizopus and bacteria.

The Yongchuan tempeh in the mountain city uses mucor, and the Liuyang tempeh uses Aspergillus oryzae.

The tempeh used here in your province is more special, it is fermented with Bacillus subtilis, which is a kind of bacteria.

Also fermented with bacteria is natto from Neon Country.

The method of tempeh in your province is actually exactly the same as natto, which is to wrap the boiled soybeans in plants and put them in the dark room for ten days and half a month, waiting for the mycelium to grow.

By the time the fermentation is complete, the tempeh will become wet and sticky, and it will be able to be drawn.

At this point, it is the practice of neon country natto.

However, the tempeh in your province can also be refined into several varieties such as dry tempeh, wet tempeh, and water tempeh on this basis.

And both in terms of flavor and various nutrients such as kinases, it is better than natto. ”

It was the first time Lin Yilun had heard the principle of tempeh production, and he couldn't help but hear it.

Although his cooking skills are not bad, his knowledge of raw materials is far from reaching this level.

4

(End of chapter)