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

Shabu-shabu and hot pot from all over the world have their own characteristics and flavors.

The Mongolian-style mutton shabu-shabu and the Chaoshan beef hot pot are delicious. The soup base is not overwhelming, and only water is used to scald it.

Sichuan-style spicy hot pot is mainly based on the flavor of spices and the sauce flavor of bean paste.

The black bean hot pot in Guizhou is a special one.

Its taste is mainly based on the aroma of fermented soybeans.

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

The method of fermented bean hotpot in Guizhou is very simple. The base ingredients are lard, pork, fermented soya bean and chili pepper. Stir-fry until fragrant and add garlic sprouts, then you can eat vegetables and meat.

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

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

Crispy Whistle is the name of southern regions such as Guizhou Province, but it is actually the oil residue in the north.

When eating tempeh hot pot in Guizhou Province, crispy whistle is the soul. It can not only be eaten dry, but also can be eaten in hot pot. The oily fragrance is delicious.

After setting the pot on the stove, Li Yi brought over the sliced ​​pork belly that Liu Yifei had cut.

Taking a pot of unused lard from the counter, Li Yi dug it into the pot with a shovel.

Li Yi used the water refining method to make lard for pastry, and the lard produced was white in color, but the aroma was slightly lacking.

This time, I want to stir-fry the bottom of the hot pot, which needs to be fragrant enough, so Li Yi plans to use the oil refining method to refine lard and deep-fry the oil residue.

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

Li Yi scooped up the pork belly slices with a colander, poured them into the pot, and started to stir fry them.

The pork belly slices still had the water left during washing, and they crackled after being put into the pan, and there was a lot of movement.

Li Yi stirred evenly and waited until the sound became quieter before continuing to add sliced ​​meat.

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

After the meat slices were gradually dried out and turned into oily residue, Li Yi fished them out and put them in a basin beside him before adding the meat slices into the pot again.

Soon, the aroma of lard spread, and along the front hall, floated among the diners queuing outside the door, causing a burst of mourning.

Huang Xiaoming had no choice but to go outside the door to appease him, saying that it would be open for business soon, so that diners could feel at ease and so on.

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

After picking up all the crispy whistle and putting it aside, Li Yi went to the storage room and brought out a pot of dried fermented soybeans and a pot of prepared chili.

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

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

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

Afterwards, Li Yi used a colander to scoop up a spoonful of peppers in the basin, and put them into the stone mortar together with ginger and garlic.

He 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 an electric cooker, with a thick wooden stick inlaid in the center.

But in Li Yi's hands, it looked light and light, like a toy.

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

Boom! Boom! Boom!

The dull sound attracted the attention of everyone in the back kitchen.

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

Lin Yilun looked back, thought for a while, and said with a smile: "Is this making Ciba chili?"

In the live broadcast room, some viewers from your province have already excitedly called out the name of Ciba Chili.

"Cinba chili! This is super delicious!"

"The soul of black bean hot pot! This chili is very fragrant after being fried!"

"Oh my god! Who can understand the mood of a Liupanshui worker who works outside when he sees Ciba chili!"

"Is this the kind of glutinous rice cake pepper that was put in the hot pot yesterday? Why didn't you use a machine to grind it?"

The process of smashing glutinous rice cakes and peppers was very boring. Li Yi watched the audience's barrage while smashing.

Seeing an audience asking, he explained casually: "There are Ciba peppers in Yunnan, Guizhou and Sichuan, but they have different uses and methods.

It stands to reason that Ciba chili must be pounded to taste the best.

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

It's just that it can't reach the extreme of pounding glutinous rice cake chili.

This kind of glutinous rice cake pepper is the characteristic of Guizhou Province, and it is used for fermented soybean hot pot.

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

The black bean hot pot will be fragrant in a few minutes, so the glutinous rice cake peppers used must be pounded, otherwise the taste will not be enough. "

While talking, he had already pounded the glutinous rice cake chili in the first mortar.

He dug out the peppers with a frying spoon, turned around and put some peppers, ginger and garlic in, and Li Yi continued to pound.

The huge stone pestle pounded very well, coupled with Li Yi's extraordinary strength, the frequency of the stone pestle pounding seemed to be connected to an engine, and the efficiency was astonishing.

In just over ten minutes, Li Yi pounded a pot full of peppers and dug them into the pot.

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

After the pot was turned on, a few spoonfuls of lard was scooped from the lard pot that was smelted next to it. After pouring it into the pot and heating it up, Li Yi poured the pounded peppers into the pot in batches and started to stir fry.

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

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

"Huh? The taste of this pepper? It's different from yesterday's ones!"

Linghua seemed to remember something, she frowned and thought: "It's so familiar! I seem to have eaten there before!"

"I seem to have eaten somewhere."

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

Dao Lang, who was peeling potatoes beside him, suddenly said, "It's a bit like an old godmother."

After being reminded by him, Linghua immediately remembered.

"Yes! It's the old godmother!"

Linghua clapped her hands and said excitedly, "I'm so impressed! I smelled this kind of taste when I ate Laoganma for the first time!"

"It seems to be!"

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

Li Yi stir-fried the peppers in the pot, added some salt, and said with a smile: "To make your province's black bean hot pot, you must use your province's peppers.

This kind is the shrimp chili from ZY, Guizhou Province. The glutinous rice cake chili made with this kind of shrimp chili has the best taste. "

Linghua asked curiously: "Did the old godmothers use this kind of pepper?"

"right."

Li Yi nodded: "This kind of pepper is the best pepper in Guizhou Province. It was recorded in the "ZY Fu Zhi" in the mid-Qing Dynasty that the quality and output of ZY peppers are better than those of other places.

However, the output of this kind of pepper is relatively small, which cannot keep up with the production capacity, and the price is getting higher and higher, so Laoganma has given up using this kind of pepper and switched to 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 ingredients have been changed!"

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