Chapter 588 Bean Mother and Son

  Although Dao Lang is famous for singing Western Region-style songs, he 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.

  The old hot pot that locals often eat is mostly made by people from Shancheng, and the taste is very authentic.

  Although Daolang 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 stronger and stronger.

   "The bean paste should be stir-fried constantly 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 the special bean paste for hot pot. It is made from large broad beans.

  If it is ordinary Pixian soybeans, the watercress is relatively small, and it is easy to stick to the pan when it is fried.

  Hot pot can be bought online 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 soybean paste.

   "This is bean mother and child, which is a special seasoning in the bottom of the pot. Shancheng Lao Hot Pot must use this bean mother and child. 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 mother and son, 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?"

   "Is it soy beans? Look at the color."

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

   "The aunt and son, the wife's sister-in-law."

   "Hahaha! I laughed so hard!"

   "Your explanation is too good!"

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

  Put the bean mother and son 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 of 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 the grains are distinct.

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

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

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

   The more moisture, the longer the frying time, and the more fragrant, so the bottom material of Shancheng hot pot will be fried with bean mother and son. "

   After finishing speaking, he put the tempeh back and explained: "The taste of tempeh and soybean mother and son mixed with bean paste is different.

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

   Douban + bean mother and son, fried out has a sauce flavor.

  So in 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, the live broadcast room was full of "Understood" and "Received", 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, just search for Dou Muzi for hot pot. Locals in Shancheng generally use Jiangren brand Dou Muzi, 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 we ate at night tasted like this!"

  Zeng Yi also swallowed, and nodded with a smile: "Yes, the last time we went to eat, it should be last September?"

  Ever 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 want 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 him speak, both Linghua and Zeng Yi looked back at him in surprise.

  With his socially phobic character, how would he take the initiative to speak?

  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, each of them stretched their necks, staring 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 Ciba 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 into several times to keep the oil pan open and not to lower the temperature. "

  Hearing his explanation, Fang Linghua couldn't help but sigh in admiration: "He really knows it and 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, apart from the quality of the ingredients, the rest lies in these inconspicuous details."

  Teng Geer also smiled and followed: "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 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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  (end of this chapter)