A Mouthful of Sky-high Fried Rice, Lao Tang Apprenticed on the Spot

Although Dao Lang is famous for singing songs in the style of the Western Regions, he himself is actually from Neijiang, Sichuan Province.

Neijiang is just in the middle of Rongcheng and Shancheng, and the eating habits are deeply influenced by the two places.

Most of the old hot pots that locals eat are made by people from Shancheng, and the taste is very authentic.

Although Dao Lang has settled in the Western Regions Province, his childhood memories will not disappear.

When he smelled the familiar aroma of this butter mixed with bean paste, his saliva couldn't be suppressed.

In front of the cauldron, Li Yi took a large shovel and stirred the bean paste in the pot.

As he stir-fried, the aroma of the bean paste in the pot became more and more intense.

"The bean paste should be stir-fried continuously to prevent it from sticking to the pan, and it should be fried until it is crispy and fragrant, and then continue to cook.

This kind of bean paste is not the Pixian red oil bean paste we usually use, but a special bean paste for hot pot. It is made of large broad beans. Its sauce has a stronger aroma and will be more fragrant.

If it is an ordinary Pixian soy bean douban, its douban is relatively small, and it is easy to stick to the pan when it is fried.

You can buy hot pot products on Douban. For example, Juancheng, Dandan, and Xingxing are relatively old brands. Juancheng π is better, and its sauce flavor is slightly stronger. "

As Li Yi said in his mouth, he kept stirring in his hands. After ten minutes of frying, he brought another pot of black tempeh.

"This is the bean mother and son, which is a special seasoning in the bottom of the pot. The old Shancheng hot pot must use this bean mother and son. The amount here is 3 catties."

After showing it to the camera, Li Yi poured the bean mother and son into the pot.

In the live broadcast room, many viewers were posting bullet screens asking questions.

"Dou Muzi, is it fermented soybeans?"

"If you don't understand, just ask, what is a bean mother and child?"

"It looks like soy sauce? Is it soy sauce?"

"It's soy beans, right? Look at the color."

In the barrage, some audience members in the mountain city were also joking with the barrage.

"It's my aunt and son, my wife's sister-in-law."

"Hahaha! I laughed so hard!"

"Your explanation is too good!"

"It belongs to the old mountain city people, haha!"

Putting Dou Muzi into the pot, Li Yi glanced at the barrage.

Seeing the audience asking questions, he explained: "Doumuzi is similar to fermented soybeans, both are made from soybeans, but in terms of usage, they are not the same thing."

As he spoke, he used a spatula to stir-fry the bean mother and son in the pot. He took a pot of fermented soy bean and gestured for the camera to take a close-up, while explaining: "This is Yongchuan fermented soy bean. It is fermented after steaming soybeans." Yes, fermented only once.

Its leather surface is relatively oily black and shiny, its texture is relatively dry, relatively hard, and its grains are distinct.

Because it has less water and is relatively dry, this kind of tempeh cannot be fried for a long time, otherwise it will be easy to burn. "

As he said that, he put the tempeh back, brought back the unused Dou Muzi, and showed it to the camera: "This pot is Dou Muzi, which is made from soybeans that are first steamed, then dried, and then fermented.

Its color is yellowish and its texture is softer, because it has more water, it will be more viscous.

With more water, it can be fried for a longer time, and it will be more fragrant, so the bottom material of Shancheng hot pot will be fried with bean mother and son. "

After speaking, he put the tempeh back and explained: "The taste of fermented soy bean and bean mother and son mixed with bean paste are different.

Douban + fermented soya bean, stir-fried with bean flavor.

Douban + bean mother and son, stir-fried with a sauce flavor.

So for this pot of hot pot ingredients, we use bean paste and bean mother to fry together, so that the fried ingredients will be purer and more fragrant. "

Hearing Li Yi's explanation, "understand" and "received" were swiped in the live broadcast room, and some people asked how to buy this Doumuzi on the barrage.

After Li Yi saw it, he replied casually: "You can buy it online, you can just search for Dou Muzi for hot pot. Generally, Jiangren brand Dou Muzi is used in Shancheng, and you can also buy it in other provinces."

While speaking, the bean mother and child in the pot were fried with butter, and gradually exuded a special aroma.

Mixed with the aroma of bean paste, soon, a strong aroma of special sauce wafted up.

"Wow! I remembered!"

Linghua clapped her hands excitedly, and asked Zeng Yi: "We went to the mountain city to perform, and the delicious old hot pot that we ate at night tasted like this!"

Zeng Yi also swallowed, and nodded with a smile: "Yes, the last time we went to eat was in September last year, right?"

Since he and Linghua went to perform in Shancheng seven years ago and ate a particularly delicious old hot pot there, every time they went to perform in Shancheng again, they would go to that old hot pot for dinner.

The soup base in that old hot pot spot has a special aroma that makes them unable to stop, and it is this special aroma that is wafting from the pot at this moment.

At this time, Dao Lang on the side suddenly said: "This is the most authentic old hot pot taste in Shancheng. This is what I ate when I was young."

Hearing his words, both Linghua and Zeng Yi looked back at him in surprise.

With his socially phobic character, he would speak up on his own initiative?

Dao Lang stopped after saying a word, but his eyes fell on the cauldron in front of Li Yi, as if he was caught in a memory.

Before frying the pan, Li Yi held a spatula and kept stirring.

As he stir-fried, the special aroma of the sauce became more and more intense, gradually covering the entire yard.

Even the surrounding staff couldn't help swallowing their saliva, stretching their necks one by one, looking at the bottom of the pot with greedy eyes, wanting to taste the meat.

After the aroma of the sauce reached its peak, Li Yi signaled Wu Lei to bring over the glutinous rice cake chili, scooped it up with a frying spoon, and sprinkled it into the pot one by one.

While sprinkling the chili peppers, Li Yi reminded the camera: "Attention, when pouring chili peppers here, you can't save trouble, pour them all at once, otherwise the temperature of the oil will drop, and the aroma won't come out.

So we have to divide it several times to keep the oil pan open and not to press down the temperature. "

Hearing his explanation, Fang Linghua couldn't help but sigh in admiration: "He really knows it, and he really teaches it! If you don't teach this kind of detail, others won't be able to find out, but the bottom material you fry by yourself must not be fragrant enough."

Zeng Yi also nodded: "Actually, whether the cooking is good or not depends on the quality of the ingredients, and the rest lies in these inconspicuous details."

Teng Geer also followed with a smile: "Why don't you say that he is professional?"

In front of the cauldron, Li Yi cut the ingredients step by step, and poured all the glutinous rice cakes and peppers into the pot.

Stirring it with a spatula, Li Yi took the rock sugar bowl and poured it into the pot: "After the Ciba chili is done, put the rock sugar in, here is half a catty of rock sugar, which is 250 grams.

The purpose of adding rock sugar is to increase the bottom taste of sweetness and the special aroma of caramel, so after the rock sugar is put into the pot, fry it for enough time to let the rock sugar melt into syrup and then transform into caramelized state. "

Hearing Li Yi's words, Linghua couldn't help asking: "How do you know it's turned into caramel?"

Li Yi pointed to his nose and said with a smile, "Smell."

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