MTL - A Mouthful of Sky-high Fried Rice, Lao Tang Apprenticed on the Spot-Chapter 349 spices

  Chapter 349 Spices

  The stew made of yellow stew is mostly spiced, so it is also called five-spice stew.

  Both the northern and southern brine schools have the practice of yellow brine.

  Northern Lu-style stewed sauce uses yellow sauce for coloring, while Sichuan-style uses yellow gardenia.

  Yue brine uses turmeric for salt baking, which also belongs to the category of yellow brine.

  In addition, there is a new nourishing yellow brine technique, which uses mushrooms and onions as fresh vegetable spices, and then adds gecko and cordyceps as nourishing effects.

  When coloring, in addition to using Sichuan-style yellow-stewed yellow mast, honey and malt syrup are also added.

  Finally, the smoking technique is used to smoke the aroma of wood chips, tea leaves and pine branches into the ingredients to form a unique nourishing compound flavor.

   Yellow stew has no specific requirements for ingredients, but generally yellow stew is used to stew beef. There will be more stewed eggs and soy products, and diners will prefer it.

  After putting away the soup bucket, Li Yi went to the storage room and took out all the spices he bought.

   After thousands of years of development, in addition to the change of the type of stew, the spices have also undergone unprecedented changes.

  In the earliest lo-mei, the only spice was pepper.

  But now there are dozens of spices that can be used in lo-mei.

   Li Yi bought thirty-six kinds of spices, which he filled the entire counter.

  The cameraman has already moved over, taking close-up shots.

  In the live broadcast room, seeing the dazzling array of spices in front of Li Yi, he was dazzled and amazed again and again.

   "What is this for?"

   "So many Chinese herbal medicines? Is this for cooking or boiling medicine?"

   "Should it be accompanied by thirteen spices? But there are more than thirteen spices?"

   "Small paper! Square and square!"

   "If a foreigner sees this, they might think it's a medieval wizard mixing potions!"

   "Don't tell me, in Western legends, Eastern Chinese really have magic."

   "Is this going to be stewed soup? Can the master take a closer look? I want to record the screen to learn."

   "Brother Yi, tell me what ingredients are used? We can also try it at home!"

   "Brother Yi, let us see!"

Li Yi saw the audience's barrage in the live broadcast room, and when he saw it, he pointed to the spices in front of him and said, "That's right, I'm going to make stewed soup, this time I'm going to make three kinds of stewed soup, one is white stew, Red bittern and yellow bittern, these are the spices I will use."

  Hearing him speak, everyone in the back kitchen looked over.

   Seeing him explaining the marinade to the audience in the live broadcast room, everyone present couldn't help but stop their work and looked over curiously.

  Everyone stopped at the same time, and the noisy kitchen suddenly fell silent, leaving only the sound of the flame rising on the stove.

  Li Yi noticed the sudden silence and looked up.

  Seeing that everyone was looking at him, he was taken aback for a moment, and then he couldn't help laughing out loud.

  Seeing him smiling, Hu Ling turned around and smiled at Tang Jianjun and the others beside him, "What are you looking at? Do you want to steal something?"

  Her tone was joking, but the meaning in her words was a reminder.

  Li Yi's culinary skills are obvious to all, and many viewers have even listed him as the number one culinary person of the younger generation.

  His stewed soup, can you just look at it casually?

  Among all the recipes of dishes, the lo-mei recipe is the most valuable.

  Because lo-mei is the most reproducible snack category.

  It does not require practitioners to spend several years or more than ten years of energy to learn cooking.

   Practitioners only need to be able to clean the ingredients before they can open a shop.

   With a small facade of more than ten square meters and a small window, you can open a store.

  In the process of making, you only need to buy the ingredients package prepared by the upstream manufacturer, then put the bought ingredients into the stewed soup bucket, cook them on fire, and then sell them.

   It is precisely because of this kind of customer service execution and convenience that lo-mei has become the most successfully incubated chain catering snack category.

  Among the snack companies that have been listed successfully, most of them are all lo mei.

  With Li Yi's current popularity, as long as he develops a lo-mei brand and uses himself as a signboard, it is very easy to start a chain brand project.

  One of his lo-mei recipes has been transformed into a company with a market value of hundreds of millions, which is absolutely easy.

  So, in front of others, peeking at their formulas that may be worth hundreds of millions is indeed a bit inappropriate.

  Tang Jianjun and the others also understood this truth. When they heard what Hu Ling said, they all laughed, turned around, and continued to work.

  Seeing this, Li Yi smiled, and said to Hu Ling: "It's nothing, just teach the audience the principles of making marinade, and there's nothing you can't listen to."

  Hearing what he said, Hu Ling was a little curious, so she took a rag and wiped her hands, walked over, and asked curiously, "Then can I have a look?"

"sure?"

  Li Yi smiled and nodded.

  Hearing what he said, Tang Jianjun and the others stopped pretending, put down their work one after another, and came over.

   "I'll take a look too."

   "My wife loves braised chicken feet. I'll learn how to make it for my wife."

   Soon, they surrounded Li Yi in a tight circle.

  Li Yi was surrounded in the center, and the cameras on both sides were locked on. It felt like he was giving a class to the students.

  Cleared his throat, he pointed to the spices in front of him, and said: "The three most important functions of stewed soup are to remove fishy smell, enhance fragrance, and color.

  White bittern does not need coloring, red bittern uses sugar color, red yeast rice, yellow bittern uses yellow gardenia, turmeric, these are common sense, so I won’t talk about them.

  I will focus on removing fishy smell and increasing fragrance. "

  Listening to his words, the scene was quiet, and the barrage in the live broadcast room was reduced by one-third.

  Some people complained on the barrage.

   "Can you stop posting barrage? It's blocking my lecture."

  In front of the camera, Li Yi casually opened the packages of various spices in front of him, and introduced: "You often see a packet of spices in the stewed soup, which looks like traditional Chinese medicine.

  They are indeed traditional Chinese medicines, and their medicinal effects are different. When they are placed in stewed soup, their effects are also different.

  For example, these few..."

   As Li Yi said, he brought several spices in front of him, arranged them in a row, and introduced them one by one.

   "This is Angelica dahurica. In traditional Chinese medicine, it has a function of reducing swelling and draining pus."

   "This is Fructus Fructus Fructus Fructus, and its medicinal effect is stagnation and swelling reduction."

   "This is Sannai, and it is recorded in "Compendium of Materia Medica" that it eliminates miasma and evil spirits."

   After introducing several spices, Li Yi rushed to the camera and asked, "I won't tell you what the function of these spices is in the stewed soup. You can first guess what function they play? Is it to remove fishy smell? Or to increase aroma?"

  Hearing his question, Hu Ling, who was listening carefully, immediately answered: "It must be to remove the fish!"

   "Exactly."

  Li Yi smiled and nodded, explaining: "The function of these spices is to expel the pus and swelling in the body.

  Applied in stewed soup, their function is to remove the blood and odor in the ingredients. "

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  (end of this chapter)