Chapter 316 Hot Pot Dishes

the next day.

Yang Ming's small shop.

Taking advantage of the small shop's business hours, Yang Ming started to prepare the soup base for the hot pot.

This is the kind of hot pot that once you taste it, you will never be interested in all the delicacies in the world.

The hot pot is hot food with hemp, spicy, fresh and fragrant as the main flavors, and the beef stomach commonly known as the thousand-layer tripe as the main dish. If you are a gourmet who knows the taste, you must eat the tripe when you go to the hot pot restaurant. is the key.

Hot pot has a long history.

It is recorded in "Han Shi Wai Zhuan" that in ancient sacrificial ceremonies or celebrations, food should be "beating the bell and arranging a tripod", that is, people gather around the tripod, put beef and mutton into the tripod and cook and share the food. This is the germination of hot pot. .

"Shanjia Qinggong" mentions the matter of eating hot pot, which is what it calls "Boxiagong". It talks about his visit to Wuyi Mountain, visiting his teacher, getting a rabbit in the snow, and cooking it without a chef.

"Shiyun, only thin batches are used in the mountains, and the wine, sauce, and pepper are fertile. Put the stove on the table, use half a cup of water, wait for a cup of soup (after the soup is boiled), and share it with chopsticks. Put it in the soup and cook it (shabu-shabu), eat it (eat it), and feed it (everyone) with the juice at will."

From the point of view of eating, it is similar to the current "cooked rabbit meat hot pot".

In the Qing Dynasty, hot pot became an indispensable delicacy on the winter dining menu in the palace. Jiaqing ascended the throne and held a banquet for thousands of old people, using more than 1,550 hot pots!

Now.

What was placed in front of Yang Ming was watercress brewed with broad beans, peppers, salt, and other condiments.

Douban is bright red in color and moist, with a strong spicy taste. It is the most important seasoning in red soup hot pot. Thick and bright red.

Some people laughed and said that a man without a wife is an incomplete life, and that hot pot without watercress is not a complete hot pot.

Before frying the bottom of the pan.

Yang Ming first cut the peppercorns into 2-inch knots, about the length of a fingernail, soaked them in warm water until the peppercorns swelled, and then prepared 2 woks.

Put watercress, scallions, ginger, fermented glutinous rice, white wine, garlic, crushed rice and vegetables, fermented soybeans, and rock sugar in one, and mix well in total.

Add butter to another pot and boil, then add salad oil and heat until 70% hot.

It can be seen that with Yang Ming's continuous stirring, the solidified large piece of butter gradually dissolves, and a good smell of oil spreads out, lingering around the tip of the nose, as if even the exhaled air has changed. into oil and gas.

Afterwards, Yang Ming used a spoon to scoop the oil onto the evenly mixed watercress, and stirred while pouring the oil to prevent the watercress from scorching until the oil was poured out.

Then, Yang Ming put the watercress on the fire and simmered it over medium heat. When the watercress was almost dry, he added chili peppers and fried it over high heat.

When the oil boils, Yang Ming cooks it on a low heat. After a while, he adds white wine, and then continues to fry. When the water of each raw material dries up, Yang Ming adds the soaked Chinese prickly ash into it, and then continues to fry.

During this process, Yang Ming kept stirring the pot with one hand to prevent the pot from sticking, otherwise it would be wasted.

Visible to the naked eye, with the addition of various condiments, the original light yellow oil pan gradually began to turn red, and in the end, it turned into a dark red soup base, with a burst of fragrant and spicy smell coming out. The nose is a little sensitive, I'm afraid I'm going to sneeze at this time.

When this strong fresh and spicy fragrance permeates the entire small shop, it is also missed on the street.

Whether it's the employees in the small shop or the villagers coming and going, everyone stopped what they were doing in a tacit understanding, raised their noses one by one, and tried their best to inhale the fragrance in the air.

"It smells so delicious, what delicious food is Boss Yang Ming doing?"

"Ah, I'm so hungry, I really want to eat now!"

A villager smelled the fragrance in the air, and then looked at the breakfast in his hand, suddenly felt that it was tasteless to eat, and it was a pity to throw it away.

Even the villagers outside the small shop are like this, let alone the employees in the shop.

Jun Malu raised his hand and wiped the saliva unconsciously exposed from the corner of his mouth. As if his feet were out of control, he followed his feeling and came to the outside of the kitchen door, staring blankly at the pot of delicious hot pot.

There is a tumbling red soup in the pot. On the surface of the soup, there are peppercorns, peppercorns, and some unknown seasonings that Junma Lu is not famous for, so that the red bottom of the pot looks numbing and spicy.

"What should I do, I really want to eat!"

Jun Malu shook his head, and blamed in his heart: "How can it be possible? As a subordinate, you shouldn't make such an excessive request!"

Well, Jun Ma Lu hasn't changed from the thinking of Orochimaru's subordinates yet.

Junmalu is polite, but other employees are not.

Zilai also shyly moved his face together, "Boss, I haven't had breakfast this morning, let me try it?"

The corner of Yang Ming's mouth twitched, and he said with a smile: "There are only condiments in it, but no staple food. You can go to the refrigerator and get some meat out."

"Good!"

Ji Lai also said nothing, like a whirlwind, bringing over bags of pork in the blink of an eye.

Yang Xun picked up the kitchen knife and swept across.

A hundred birds face the phoenix!

Visible to the naked eye, ten saber-like birds suddenly flew out, passed through the pork, and cut them into thin slices.

Ji Lai also rubbed his palms together, looking like he was three feet down.

"Boss, how do you eat this?"

The corner of Yang Ming's mouth curled up, "Look at it."

Yang Ming picked up the chopsticks, picked up a piece of pork, put it in the hot pot for a while, and then brought it out.

Under the action of firepower, the soup in the hot pot is in a state of boiling. Yang Ming eats it while boiling it.

In addition, the preparation of soup stew is very particular. It contains a variety of glutamic acid and nucleotides that interact in the soup stew to produce a very attractive fresh fragrance, coupled with the selection of high-quality seasoning, it is really fresh and fresh, with endless aftertaste!

grunt!

Ji Lai also swallowed a mouthful of saliva, imitating the example.

When the pork is cooked just right, it looks mouth-watering, let alone a bite.

The human taste cools down, and when it is sent into the mouth, the softness and hardness are moderate, and the entrance is hot, burning the tongue.

Zilai also chewed and tasted carefully, and felt that Malatang was fresh and crisp, which was wonderful.

Take another sip, it will be extremely fragrant and tender, and it will be unforgettable for a lifetime!.

After eating a few bites of pork, Zilai was already sweating profusely, as if he had been fished out of the water.

But instead of feeling uncomfortable, he felt a hearty sense of relief.

Jilai also stuck out his tongue, even the red oil on the corner of his mouth, and wiped them all away, then he was full of emotion.

"Suffice it to say, this meal was beyond my previous eating experience and I cannot describe how wonderful it was!"

Hearing such high praise from Zilai, Jun Malu shifted his steps and looked at the pot with longing eyes.