Chapter 105 Sand sculptures are contagious! Make peppercorn oil!
"The host consumes an excellent cooking learning card and obtains the excellent universal cooking technique - dry stir-fry. This technique can make all types of dry stir-fry dishes. Congratulations to the host."
Ha!
Originally I just wanted to learn one dish, but ended up learning an entire cuisine.
Please translate for me, what is a surprise!
Lin Xu is very happy.
Because with this dry stir-fry technique, the store can cook more dishes.
In addition to stir-fried beans, there are also stir-fried fat sausages, stir-fried shredded pork, stir-fried beef, stir-fried chicken, stir-fried pig trotters, stir-fried squid, stir-fried potatoes and other dishes that can be enjoyed with both wine and rice.<
/p>
Although compared to stir-fried dishes, stir-fried dishes rely too much on deep-frying.
But it’s delicious.
Who can resist a variety of dry, spicy and spicy dishes?
Xie Baomin, who was stir-frying beans, glanced at his junior brother curiously:
"Why did you suddenly become so excited? Did you learn?"
Lin Xu came back to his senses and said with a smile:
"I've almost figured it out. When I have time, I'm going to try it and see how the dishes turn out."
"You can learn it after just one look. Junior brother, your talent is really incredible. If I had your talent when I was an apprentice, I would have received less corporal punishment."
In fact, Xie Baomin’s talent is not bad.
Otherwise, I would not have been accepted as an apprentice by Uncle Gao, let alone become the executive chef of Building 2 of the Diaoyutai State Guesthouse in my forties.
In the chef industry.
This is already at the top of the pyramid.
He is someone that countless chefs need to look up to.
But the junior brother is so dazzling that he turns Xie Baomin, who was originally a top student, into a scumbag.
Lin Xu waved his hand:
"I don't have any talent. I just watched a lot of similar cooking videos before. I just watched you do it live again and I understand the essentials of stir-fry."
"What? You even mastered the essentials of stir-fry? Junior brother, your talent is too strong, right?"
Lin Xu: "..."
Why does it keep getting darker and darker?
When the dried chili peppers and dried Sichuan peppercorns in the pot are fried until there is no moisture.
Xie Baomin cooked some light soy sauce along the edge of the pot.
This can add some sauce flavor to the beans and make them taste more delicious.
"If you have Sichuan peppercorn oil, put it in now. Let the Sichuan peppercorn oil cook out the soy sauce flavor of the light soy sauce. The water in the light soy sauce will evaporate, and the sesame flavor in the Sichuan peppercorn oil will penetrate into the beans."<
/p>
Got it, got it.
Unfortunately, there is no pepper oil in the store, so I can only skip this step first.
Xie Baomin started seasoning directly.
Put two tablespoons of salt into the pot.
Add a small spoonful of sugar to enhance the freshness.
Continue to stir-fry until the sugar and salt dissolve.
Then add a large handful of cooked white sesame seeds, and use a small spoon to quickly stir for ten seconds to coat the sesame seeds evenly on the beans, while allowing the cooked sesame seeds to heat up and release their aroma.
Turn off the heat and remove from the pot.
Put the sesame-coated beans into a tray and sell them at noon.
"Junior brother, have a taste."
Lin Xu was not polite, picked up a string bean with a strong spicy flavor with chopsticks and tasted it.
The entrance is spicy and fragrant, and the slightly browned beans taste dry and fragrant, but they have a thick and tender texture when chewed, as if you are eating meat instead of beans.
After eating, my mouth was slightly sweet and I felt like I still had more to eat.
Delicious!
The spicy flavor and dry aroma are perfectly combined, making people want to open a bottle of beer and enjoy it.
"Thank you, senior brother, for letting me add another dish to go with wine."
Xie Baomin said with a smile:
"Brothers, why are we so polite? Isn't it right for us to help you?"
Lin Xu took out his mobile phone, took a short video of the freshly made stir-fried beans, and then posted it under the topic of Lin Ji Food.
The topic is now ranked 16th on the Yanjing area food list.
Although it has risen a few places compared to the previous few days, there is still a huge gap between #yanjingfoodsharing# and the first place.
Therefore, Lin Xu has been posting frequently in the past two days to increase the popularity of the topic.
This can also drive the enthusiasm of netizens to post.
"Boss Lin has more and more tricks, I'm talking about cooking skills."
"Bliss... I want to try it."
"I want to try it too..."
"You two tell me clearly upstairs, do you want to try Boss Lin or stir-fried beans?"
"What? Can Boss Lin also taste it?"
"Everyone upstairs counts as one, and they will all be taken away!"
"..."
No matter what time of the day, netizens are always online, and they are building buildings like crazy under Lin Xu’s post, attracting many passers-by and netizens to watch.
After Lin Xu posted the update, he posted the short video he shot to the group.
The reaction here is much more normal.
Shen Jiayue: Wow! It looks so tempting, think about it!!!
Chen Yan: Brother-in-law, are you serving a new dish? @武凯信, if you have time, you can make it and try it.
Wu Kexin: @陈彦Please spare me Mr. Chen, yesterday’s baked pumpkin with egg yolk overturned and ended up at my grandma’s house. The fans were as excited as the Chinese New Year.
Geng Lele: The Queen of Rollovers Races High!
Yue Li Yue: The queen of rollovers competes high!
Alopecia Qiang: The queen of overturning... Geng Lele, can you stop changing our business cards? I have thought about it. I will get a bald head next week and let you keep making excuses about my hair.
Geng Lele: Good Bald Qiang!
Yue Li Yue: Good Bald Qiang!
Don’t lose 30 pounds and don’t change your group business card: Good bald guy!
Bald Qiang: Who are you upstairs...who changed my name so quickly?
Unexpectedly, the group also became shady, and human-to-human transmission occurred... Lin Xu put away his phone and continued working.
After finishing the busy morning.
Xie Baomin said:
"I finally have a free time now. Let me make you some peppercorn oil."
"Is it difficult?"
"It's not that difficult, but the steps are a bit cumbersome."
As long as it's not difficult, it's fine.
Xie Baomin set up the wok, poured half a pot of oil into it, heated the oil first, then turned off the heat and let it dry.
While the oil was drying, he took out a stainless steel basin, poured a large bowl of red peppercorns into it, and poured a third of a bowl of peppercorns into it.
Then add half a basin of boiling water to the basin.
"Soaking in boiling water can remove the bitterness and medicinal smell from the pepper to the greatest extent, and it can also wash away the dust on the surface. In addition, soaking it will also make it easier to completely bring out the aroma of the pepper."
When it’s almost done here.
The temperature of the oil in the pot has also dropped to about 60 to 70%.
Xie Baomin put the prepared green onion segments, ginger slices, celery segments and coriander roots into the oil pan, and used the remaining heat in the pan to fry them to increase the aroma of the oil.
Twenty minutes later.
The Sichuan peppercorns and Sichuan peppercorns have been soaked and swollen.
Use a slotted spoon to scoop it from the basin into the basket.
Control the water first, then place it next to a fan and blow it to dry the water on the surface of the pepper as much as possible.
Then pour the pepper into a clean basin.
At this time, the temperature of the oil in the pot has completely dropped, and the onions, ginger, celery and coriander have also been fried until they are slightly yellow on the surface.
Use a slotted spoon to scoop out these ingredients.
Then pick up the oil pan and pour the oil in the pan into the basin containing the peppercorns.
"Zila..."
Although the oil temperature has dropped to less than 30%.
But it still made a frying sound when it came into contact with the moist Sichuan peppercorns.
Lin Xu on the side looked strange.
What is the operation of pouring oil into the basin? Will it stop frying later?
If it is not fried, will the aroma of the pepper come out?
While he was muttering, he saw Xie Baomin bring the kitchen plastic wrap and carefully seal the basin containing pepper and oil.
"Brother, what are you doing?"
Lin Xu once again came to the blind spot of knowledge.
"Steam!"
Steam?
Is there another step to make peppercorn oil?
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The second update is here. Please recommend monthly tickets, brothers! Floods are flooding in many places in the south. Friends over there should pay attention to safety!