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

After refining the butter, Li Yi began to prepare the hot pot ingredients for the red soup.

Ask Wu Lei to help bring the largest frying pan used to make pilaf to the front yard, scrub it clean, and light it up.

In the live broadcast room, the emotions of the audience who were excited by Dao Lang's appearance finally calmed down at this moment.

Seeing that Li Yi was going to stir-fry the hot pot base, the audience all shifted their perspectives and looked over.

Hot pot is one of the most popular items in the catering market. There are well-known hot pot restaurants all over the country, making a lot of money.

Compared with traditional catering, hot pot is a category with relatively low threshold, easy to replicate, and easy to spread on a large scale.

Its biggest advantage is that you don’t need to hire a master chef, you only need to master the method of making the base material, or purchase the base material directly through channels, and you can make it.

As long as there is a base and all the ingredients, as long as they are fresh and taste good, even people who don't know how to cook can easily handle them and put them on the plate for sale.

It is precisely because there are many successful precedents that many people dream of opening their own hot pot restaurant, making money and enjoying themselves.

But to start a business in reality, the hot pot base formula of any old store will cost tens of thousands of yuan.

Some popular chain stores don't even sell recipes at all, and must purchase their base materials through channels.

Therefore, a good hot pot base recipe is not cheap today.

But today Li Yi was going to fry a pot of hot pot bottom ingredients by himself in front of everyone.

With his personality, he will definitely teach the audience in the live broadcast room.

In Li Yi Bar, which was established by Qiandu half a month ago, there are already many pictures and videos of old brothers setting up stalls selling stewed pork, duck necks, and gourd ducks to make money.

Therefore, the audience in the live broadcast room all know that the phrase "produced by Brother Yi, must be a high-quality product" is not empty talk.

With Brother Yi's craftsmanship, how delicious will the hot pot ingredients be?

It must be better than the ones in ordinary hot pot restaurants, right?

If you learn it, wouldn't you be able to prostitute a recipe for nothing?

Even if you don't open a shop, it's still worth it to eat hot pot at home!

So, after Li Yi set up the pot, millions of viewers had gathered in the live broadcast room, eagerly waiting for Li Yi to demonstrate the hot pot ingredients.

Wu Lei has already moved out the table and put it next to the cauldron.

Afterwards, Li Yi took him and brought out all the prepared seasonings.

After putting all the seasonings in order, Li Yicai said to the camera: "Here are the ingredients we will use for this Sichuan-style hot pot stir-fry.

This time we are cooking Shancheng butter hot pot first, because we are going to open for business, so we will use more ingredients, and we will fry a lot at one time.

If you are frying at home, you can reduce the ingredients proportionally, and the taste of frying will be the same. "

Hearing his words, the live broadcast room was full of barrage.

"clear!"

"The small bench has been moved! Brother Yi, you can rest assured!"

"Brother Yi is too righteous. This kind of hot pot ingredients can be sold for tens of thousands of yuan outside, but he actually taught us for free. He really makes me cry to death!"

"Where is the class representative? Take it seriously! Copy it for me later."

Seeing the audience's ridicule, Li Yi smiled, took the frying spoon, and explained seriously: "Sichuan-style cuisine, whether it's stir-fried dishes or hot pot bases, has very high requirements for taste.

Many people say that Sichuan cuisine is all about seasoning, and there is some truth to this saying.

However, even if it is to eat seasonings, it is not delicious to pile up the seasonings casually.

The reason why Sichuan cuisine has so many flavors is because the masters of Sichuan cuisine have mastered the taste and blended it so well. "

Liu Yifei brought out a small basin of solidified butter and placed it beside the desk.

The cauldron was also filled with more than half of the pot of butter, and there was a piece of solidified butter underneath, which was melting at a speed visible to the naked eye under the licking of the flame at the bottom of the pot.

Li Yi watched as Wu Lei lifted the lid of the cauldron on the other side, and the water in it had already boiled.

Seeing this, he pointed with a frying spoon to several pots of peppers that had been cut into sections on the desk, and the peppercorns on the side, and said seriously: "Actually, there is no complicated technique for making Sichuan-style hot pot base. It is very simple to make.

But the simpler the processing method, the higher the requirements for the ingredients.

Therefore, the ingredients used for the hot pot bottom must be good, and you have to be willing to spend money, and you can't cut corners, otherwise you won't get the taste. "

As he said, he pointed to the pepper pot with a frying spoon: "If you want to do it, remember to buy the first-grade peppercorns from Hanyuan.

The peppercorns used for hot pot in Sichuan Province are all Hanyuan first-grade peppers.

This kind of pepper has a strong numbing taste and a strong aroma. After eating it, the aftertaste is relatively strong and the taste is very good. "

Then, he pointed the frying spoon at the chili pot: "Here we need to use four kinds of peppers, one is Shizhuhong No. 5, one is Neihuang New Generation, one is Man's Breath, and the other is bell pepper. .

The main spicy ingredient here is the new generation of Neihuang. Its spiciness is only 30,000, and its fragrance is not bad.

Although it is not outstanding in all aspects, it is better in balance, and overall, it is stronger than many other peppers.

So we use it as the main ingredient, and then use the other three kinds of peppers to highlight the spiciness, fragrance and color, and the fried hot pot ingredients are more perfect. "

Listening to his explanation, the barrage in the live broadcast room turned into all kinds of prickly ash and chili peppers, full of fireworks.

Holding the frying spoon, he pointed to the second pot of peppers, Li Yi explained: "This is Seven Star Pepper, also called Mantianxing, and friends in Guizhou also call it Guizhou Millet Pepper.

Its spiciness can reach 100,000, so we use it to add spiciness to the base. "

Hearing Li Yi's words, Liu Yifei who was on the side suddenly asked: "Did you use this seven-star pepper to fry red oil last time?"

"right."

Li Yi smiled and said, "It's also very good to fry Sichuan-style red oil with these four kinds of peppers. The taste, aroma, and color are all in place. There's a reason for that."

Later, he continued to explain: "This pot is Shizhuhong No. 5, and its spiciness is about 42,000.

It has a red letter in its name, you should know what it is for, right?

Yes, it is excellent.

This kind of chili is added to make the color of the base material more red and attractive. When frying chili oil, it will make the chili oil redder.

The last one is the bell pepper. "

As he said that, Li Yi took out a lantern-like chili fruit from the last pot, and showed it to the camera: "The spiciness of the lantern pepper is only 9000, almost no spicy taste, and slightly sweet. But the aroma is very good.

When I taught you how to make red oil last time, I also said that this kind of pepper has a fragrance that cannot be replaced by other peppers.

Especially when it is deep-fried, it will be very fragrant. If you try it at home, you should know it. "

After finishing speaking, he put the peppers back into the basin and said with a smile, "With these four kinds of peppers, the taste of this base material is almost the same."

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