Douluo Continent on the tip of the tongue

After saying goodbye to several others, Qi Han returned to Hanshi alone.

"Meow~"

What greeted him was Gulu, who refused to sleep because he had never returned.

"Sorry for waiting for me for so long."

Qi Han rubbed Gulu's chin familiarly, with a hint of apology on his face.

According to the usual schedule of one person and one cat, business ends at 7pm and one should go to bed before 8pm.

After watching the Poseidon Fate Conference, it is already ten o'clock.

Fortunately, the bed provided by Ruyi is high-tech enough that even if you only sleep for an hour, you can still be resurrected with full health.

After washing, one person and one cat quickly fell asleep.

When Qi Han woke up again under Ruyi's call, it was already the next morning.

After comforting Gulu, who was awakened by his own movement, Qi Han dodged and entered the system space.

After an afternoon of practice yesterday, Qi Han has become thoroughly familiar with the characteristics of Hunan cuisine, and also has a lot of experience in the practice of chopped pepper fish head.

Not surprisingly, I should be able to finish this dish this morning.

And accidents obviously don't happen.

When Qi Han walked out of the training space before opening at noon, he had already successfully mastered the fish head with chopped pepper.

Not only that, he also used the remaining time to create a new two-star recipe: squirrel mandarin fish.

These two fish must be arranged neatly!

Naturally, it is impossible to finish the squirrel mandarin fish in the rest of the morning, but if you work hard, there is still hope to finish it before opening in the afternoon.

Of course, this is not what Qi Han is concerned about now. At this moment, all his attention is attracted by the chopped pepper fish head.

Although he had tasted it when he succeeded in the training space, all the ingredients used in the training space were simulated. Although he could taste the taste, he lacked the feeling of satiety, so he lost his soul.

Qi Han has long been accustomed to cooking in real life every time he completes training, and enjoys it.

The experience is only complete when you actually eat it.

After helping Gulu prepare the cat rice, Qi Han walked into the kitchen, cleaned up the stove, and prepared to cook the fish head with chopped pepper.

Fish head with chopped pepper belongs to Hunan cuisine.

Any cuisine has its own unique method and soul. For example, in Sichuan cuisine, the fish flavor is a special flavor that other cuisines do not have.

The soul of Hunan cuisine lies in chopped peppers.

The water and soil support each person, and most areas of Hunan Province are humid and rainy. Such climate characteristics make Hunan Province rich in peppers. The locals are addicted to spicy food. There is a saying that "people in Gan Province are not afraid of spicy food, and people in Sichuan Province are not afraid of spicy food. People in Hunan Province are not afraid of spicy food."

People are afraid of spicy food." This is evident from the fact that people in Hunan Province are fond of spicy food.

Not every Hunan dish is spicy, but there is no doubt that most of them are spicy.

Chopped pepper, also called chopped pepper, is widely used in many Hunan dishes.

It is somewhat similar to bald butter.

This similarity does not refer to the ingredients or taste of the two, but to the functions.

Chopped pepper itself is full of flavor and can be used to mix noodles or rice. It can also be used as a seasoning in various dishes.

In this fish head with chopped peppers, you can infer from the name of the dish that chopped peppers are needed.

Therefore, when Qi Han cooks this dish, he starts with chopping peppers.

There are only two main ingredients used for conventional chopped chili peppers: hot peppers and young ginger.

As a type of pepper with higher spiciness, line pepper is easy to identify. The body of the pepper is as thin as a thread. Compared with other peppers, line pepper has a richer pepper flavor and is most suitable for making chopped peppers.

If you can't eat it too spicy, you can also switch to bell pepper. Its meat is thicker and the spiciness is slightly lower than that of line pepper. Although the chopped chili made with bell pepper will have a slightly lighter aroma, it looks better in color.

If you can't eat bell pepper... maybe you can try two vitex strips?

Young ginger refers to the more tender ginger, also called ginger buds.

Cut a piece of ginger and you will find that there are slightly thick tendons in the ginger slice. These tendons will make the ginger taste more astringent, which is also called "older".

There are almost no gluten in young ginger, so compared to old ginger, young ginger is more tender and crispy, and has a better taste. If you want to eat ginger directly, such as soaking ginger in vinegar, young ginger is the first choice.

And there is another benefit to using young ginger.

As the saying goes, "old ginger is still spicier", young ginger is much less spicy than old ginger. When mincing peppers, ginger is mainly used as a seasoning, and the spiciness is provided by the pepper itself as much as possible. If the spiciness of ginger is too strong,

, on the contrary, you will feel like you are taking the spotlight.

After preparing both, Qi Han first put the peppers into a basin of water, washed them carefully, and then took them out to dry the moisture on the surface.

This step is particularly critical. If there is moisture on the surface, the chopped peppers will go bad easily.

The washed and dried peppers glow slightly under the light.

The color of the surface of the pepper is very attractive red, with a hint of orange. If you get closer, you can smell the rich and slightly pungent spicy smell.

For Qi Han, who has made chopped pepper fish head countless times in the training space, the spiciness can be ignored.

Because he knew that the spiciness from the uncut and uncut peppers was just a drop in the bucket.

After removing the dried peppercorns, Qi Han took a deep breath and then quickly cut the peppercorns into even pieces.

As the peppers are cut open, a strong spicy flavor instantly sweeps through the kitchen.

In just a moment, Qi Han felt that his eyes began to turn slightly red and his nose became slightly sour.

Oh boy, this smells really good!

Gulu, who was squatting on the partition, was eating cat food happily, when suddenly his body stiffened, he sniffed slightly and then screamed violently.

"Meow!"

It is not suitable to stay here for a long time, I will say goodbye!

Immediately, it held its own rice bowl in its mouth, and a mist flash appeared directly in the corner of the dining area farthest from the kitchen.

Seeing Gulu's miserable look, Qi Han smiled hoarsely, and then his soul power swam in the meridians near his nose and eye sockets, slowly easing the discomfort caused by the spicy taste.

Fortunately, he is already a soul master.

The function of soul power is not only to produce powerful attack power, but as he has been a soul master for longer and longer, Qi Han has also figured out many tricks for using soul power.

Cutting into sections is just the beginning. After cutting into sections, Qi Han gathered the peppers that had become small pieces on the cutting board, and then chopped them into pieces with a sharp knife.

The so-called "chopped" pepper is the essence.

After mincing the peppers into fine pieces, he placed them in a large porcelain bowl with a wide mouth to facilitate subsequent stirring. Then, Qi Han began to cut the ginger.

The cutting method of young ginger is somewhat similar to that of hot pepper. Cut it into thin slices first and then cut into fine minced ginger.

Although the taste of ginger is equally pungent, it is not on the same level as pepper. What’s more, the smell of young ginger is lighter, so cutting ginger is more friendly to Qi Han’s nose.

Cut the young ginger in the same way and sprinkle it into a large porcelain bowl that has been filled with peppers. The red peppers and golden pepper seeds immediately add a third color.

The bright yellow color of young ginger.

After adding refined salt at a ratio of ten to one between chili and salt, carefully mix the minced ginger and chili in a large porcelain bowl evenly...

Yes, you heard it right, salt is added in a ratio of ten to one.

Usually when we add salt, we often use words like "a little" and "appropriate amount" to describe it, but chopped peppers are different. A lot of salt needs to be added. The amount of salt has a great impact on the taste of chopped peppers, because it will

Keep the liquid in the chopped peppers at a high salt concentration to inhibit the fermentation process of yeast.

If you add too little, the shelf life of the chopped chili peppers will be shortened and they will become more likely to become sour.

Although this will make the chopped chili too salty and difficult to eat when eaten directly, the eating method of bibimbap and noodles will not be affected at all.

Then carefully add a high degree of white wine to achieve the functions of sterilization and seasoning.

After stirring a few more times to fully mix the extremely mellow-tasting high-grade white wine provided by Ruyi with the chopped chili peppers in the large porcelain bowl, Qi Han carefully scooped up a spoonful of bright red chopped chili peppers with a large stirring spoon.

Make the edge of the large spoon close to the side wall of the large porcelain bowl, tilt it slowly, and let the water in the chopped peppers slowly flow back into the porcelain bowl. Then Qi Han carefully brings the spoonful of chopped peppers close to his mouth and nose.

After such a long period of stirring and processing, the extremely pungent spicy smell when the peppers were first chopped has almost dissipated. What is left now is more of the peppery flavor of the peppers themselves, that slightly spicy flavor.

The spicy but extremely alluring taste, wrapped with a trace of the mellow aroma of wine, sneaked into Qi Han's nose like a needle.

Although it was not the complete version of chopped chili, the taste already made him unable to help but secrete saliva from his mouth.

It smells so good…

Qi Han took a greedy sip, then reluctantly took a large empty jar from the side and put a spoonful of chopped chili peppers into it.

One spoonful after another, each spoonful of chopped chili needs to be dried as much as possible before being put into the jar.

When the porcelain bowl bottomed out and only some light red water remained, Qi Han sealed the mouth of the altar and placed it into the time accelerating device aside.

Normally chopped peppers need to be marinated for about a month before they are completely perfect.

But for Qi Han, five minutes is enough.

The black technology of the system is so terrifying.