Chapter 110 Making "Laoganma Hot Sauce"

Yang Ming returned to the small shop. As always, the system had prepared the ingredients for him in the kitchen.

Chili sauce tastes good, but it is not easy to make, and it takes a long time.

In order for the next day's guests to taste the flavor of Lao Gan Ma's hot sauce, Yang Ming had to work hard and stay up all night to make it.

The recipe given to Yang Ming by the system is the most original Laoganma hot sauce recipe.

Yang Ming took out the meat of the low-level bovine psychic beast and washed it.

Then, with the help of elementary knife skills, they are easily cut into grains, uniform in size, in a square shape, about the size of a grain of rice.

When the cutting board is covered with a pool of beef cubes, it is like a wavy red carpet, which is extremely bright red and full of layers.

Of course, it would be more convenient if there is a cooking machine, just pour the washed beef into it and grind it up.

However, beef shredded by a machine and cut by hand have a very different taste.

In the process of cooking, the beef that is minced by a machine is easy to lose its flavor due to its broken shape. When it is finally eaten, the original beef flavor has long since disappeared.

Next, is the key material.

That's chili!

A hot sauce is not a successful hot sauce without a spicy kick.

Therefore, whether the hot sauce is good or not depends more than half on the chili.

As for the beef cubes, it is only used as a supporting role to neutralize the conflicts of various seasonings in the chili sauce, and at the same time make the chili sauce taste better, not just purely spicy.

Yang Ming looked carefully at the pepper in his hand.

This pepper is very slender, about the length and width of a finger, dark red in color, and exudes a faint fragrance of pepper.

Generally, this type of chili is hot enough without being too hot like older chilies.

"System, please introduce this pepper."

"Host, this pepper comes from the country of the wind, where there is a long day of sunshine and abundant heat, and the large temperature difference between day and night makes it easy to grow peppers."

"This kind of pepper, due to the lack of water in the land of the wind, has an annual output of only one thousand catties. It is a tribute to the daimyo and kazekage."

The system said seriously and seriously.

After Yang Ming heard this, his mouth became a little greedy, so he picked up a piece of chili and took a bite.

hot!

Hot!

It was as if a powerful fireball exploded in the tongue, and the spicy taste burned up, completely conquering Yang Ming's tongue.

Yang Ming seemed to be in the endless desert, feeling the surging heat in his body, which was constantly radiating out, making him sweat profusely.

When the spiciness is burnt out, only the numb pleasure is left on the tip of the tongue.

Yang Ming closed his eyes and felt it carefully. He could still feel the lingering aroma of pepper in his mouth.

That's the beauty of chili.

It makes you hot and happy, without any femininity and affectation, direct and straightforward, like a little girl who dares to love and hate, it makes people love it.

Yang Ming washed the peppers and chopped them one by one.

Then, pour them into a small jar, take out the pestle, and smash them one by one.

This is more time-consuming and energy-consuming. When Yang Ming finished, he felt that his waist was going to be broken, and he couldn't even lift the arm he was working on.

Fortunately, Yang Ming had undergone physical training with Maitkai and Xiao Li before, and his body was not as thin as before.

Otherwise, just this time, whether he can pick up the spatula the next day is a problem.

Next, Yang Ming used the same method to cut up the garlic, white sesame seeds, old ginger and peppercorns, smashed them, and put them together.

If you want to make Laoganma chili well, the protagonist needs to be a cow, but the supporting role is also very important.

Especially tempeh and peanuts are the most important things. Without them, the hot sauce has no fragrance, like a beautiful woman wearing an old tattered dress, which looks neither fish nor fowl.

Yang Ming boiled the pot, put in the peanuts and stir-fried over low heat. When the aroma of peanuts permeates and refreshes the heart, turn off the heat and pick it up, let it cool down for a while, and then smash it like the steps above.

Then, he boiled hot water and steamed the tempeh on a plate. After fifteen minutes, he took it out and put it aside.

To be honest, making Laoganma hot sauce is far more difficult than Yang Ming imagined.

Just the making of the condiments was enough to drive him crazy.

This made Yang Ming start to think, besides bodyguards and waiters, should he also hire a handyman.

Otherwise, if you do this every time, how can you have fun?

Next, it's cooking time.

Yang Ming poured a little oil into the pot, put in a few tablespoons of white sugar, and then slowly fried the sugar until it was colored.

When the originally dark yellow oil gradually turned white and turned into a sticky pool, Yang Ming turned the fire to the maximum and poured minced beef into it.

Crash!

A bang sounded!

The beef that has just rolled into the pot and touches the hot oil is like sparks hitting the earth, and a strong beef aroma bursts out immediately, which makes people intoxicated.

When the beef inside was covered with a thin layer of sugar and turned grayish white, Yang Ming turned to a low heat, slowly fried the beef, picked it up and set it aside.

Then take another pot, put in rapeseed oil and heat it up, let the whole bottom of the pot be scented with oil.

Yang Ming wiped the sweat off his forehead, feeling that his physical strength was starting to run out.

However, the production of the hot sauce was almost finished. Thinking of this, Yang Ming gritted his teeth and persisted.

First, Yang Ming poured the minced beef into it, and then poured in the crushed red pepper.

When the bright red chili is put into the pot, it immediately raises a pungent spicy taste.

Yang Ming didn't notice, he was so hot by the spicy smell that he sneezed several times and made a joke.

After a while, the whole room was enveloped by the spicy smell, as if a biochemical weapon had been released to keep strangers away.

At this moment, Yang Ming started to lower the heat, first to avoid burning it dry, and second, to condense the spiciness of the chili pepper so that it would not evaporate in all directions.

At the same time, he also poured in minced ginger and garlic, crushed white sesame seeds, crushed fermented soybeans, crushed peanuts, ginger and peppercorns, and continued to stir-fry on a low heat, moving the spatula in the middle to avoid sticking to the pan.

Then, Yang Ming added soy sauce and simmered on low heat. When the color of chili sauce became darker, he added a few tablespoons of sugar to neutralize the taste, and then stir-fried evenly.

At this time, after a little stir-frying, the originally bright red chili sauce looked like a young boy. After years of precipitation, the color began to darken, and it didn't look so spicy.

Perhaps, only the dark red hot sauce juice can show that it still has not changed its nature, and it is still so spicy in its bones.

When a pot of chili sauce has been simmering for nearly an hour, you can turn off the heat and let it cool.

Yang Ming poured the chilled chili sauce into each bottle and said to himself, "Tomorrow, those guests will have a good time."

(PS: The code in the previous chapter was too fast, and I made a mistake. Red beans are steamed buns, not Yimapingchuan)

Yang Ming's shop is now hiring handymen! The target is the original characters, if you have any ideas, please leave a message in the book review area, thank you