Food starts with Mapo Tofu

Chapter 680 Ciba Pepper

Because when he ate it yesterday, he felt it was quite delicious. It seems that the taste is the same as that sold outside. There may be some differences, but everyone has their own way. It is impossible to guarantee hot and sour noodles all over the world. It's all the same taste.

Even the Chengdu area does not have a completely unified standard for hot and sour noodles.

After the business closed at noon, Chen Nian still couldn't figure it out.

No way, he decided to find someone for help.

Thinking about it now, I don't seem to know many Sichuan cuisine cooks. Master Huo must be one, but he should be busy now, so Chen Nian thought about it and then focused on another name.

Then he clicked into Miao Miaowu's WeChat account and made a direct call.

"Yo, Boss Chen called me? Did you get free recently to shoot a video? It just so happens that Hongdou just came back, and there's nothing to do recently." Miao Miaowu said like a machine gun after answering the phone.

When Chen Nian heard this, he couldn't help but slapped his head: "Oh, I forgot about it. It seems that our small noodles only took two episodes. I didn't think of it unless you said it, but I called today because I wanted to Let me ask you something else, can you make hot and sour noodles?"

"Yes, I have made a video of hot and sour powder before, but I didn't send it out. I plan to keep it as a manuscript. I will send it out when there are more things in the month and I don't have time to shoot the video. What's wrong? Are you going to do it?"

"That's right." Chen Nian nodded, "Didn't the red beans come back yesterday, she wanted to eat hot and sour noodles, so I went to the airport to pick her up, and then I made it in the store once, and it tasted good. But it always felt like something was missing.”

"What's missing?"

"I do not know."

"Then what's wrong with you eating?"

"It just feels like something is missing."

"What's missing?"

"I do not know."

Miao Miao Wu couldn't help but touch his forehead: "Then what do you want me to say?"

"Why don't you start from the beginning?" Chen Nian asked tentatively.

Miaomiaowu sighed: "Oh, okay, I don't know if I can help you, but if I can help you, you and Hongdou will treat me to a good meal later!"

"That's no problem, eating is a trivial matter!" For Chen Nian, other things can be big or small, but the simple matter of letting yourself eat is the simplest thing.

Then Miao Miaowu rummaged through boxes and cabinets for a while, and found the notes he had taken before.

"First of all, you have to make sweet potato flour. Go and buy a few sweet potatoes, grind the sweet potatoes into a puree, and then filter the ground slurry with gauze..."

Chen Nian felt that something was wrong: "Wait a minute, is this the step of making hot and sour noodles?"

"Yeah, what's wrong?"

"Then why do you still have to buy sweet potatoes?"

"Didn't you use sweet potato flour to make hot and sour noodles?"

"Yes."

"Then you can't make sweet potato flour with sweet potatoes?"

Chen Nian was a bit dumbfounded: "It's so troublesome, just go and buy sweet potato flour directly. I asked Brother Liu to help me get some good quality and purer sweet potato flour. Why do I need to make it from sweet potatoes myself? It’s not like you need to take a video.”

"Hey, okay, okay, then which stage do you want to start?"

"After you make sweet potato flour."

"Ok."

So Miaomiaowu skipped the step of making sweet potato into sweet potato flour.

The initial steps are basically the same as aging, boil the cooking oil with shallots, ginger, coriander, and onions, make garlic water, fry a spicy fried sauce, and so on.

"In addition to these, prepare another batch of Ciba chili, and then you can start making it."

"First heat the pan with cold oil, then..."

As Chen Nian listened, a somewhat familiar word suddenly popped out.

"Come cake chili?"

"Yes, it's glutinous rice cake chili."

It’s not that Chen Nian doesn’t know this thing, but in the impression of Chen Nian, glutinous rice cake chili is usually used as the base material and bottom oil of hot pot dry pot. Although it is also used for cooking, it seems that it is used more in Guizhou. Some.

"Do you need Ciba chili to make this?"

"Yes, of course, I personally think this version is more delicious, because I tried many versions when I was making it, including other chili versions, but in the end it was the sour one made of Ciba chili. The spicy foundation is more flavorful, and the taste is stronger.”

Chen Nian nodded, thinking that this might be the problem.

I have never made Ciba chili in the store before, so I didn't think about it when I used it.

Now think about it, the reason why Ciba chili is used in hot pots and dry pots is probably because of its mellow flavor.

Then Chen Nian asked Miaomiaowu about the method of Ciba chili, and then checked with his own method, and found that there is still a certain difference. Miaomiaowu's method is more inclined to Sichuan. The method of making glutinous rice cakes and peppers that Chen Nian knows is more inclined to Guizhou. This is mainly because when Chen Nian checked on the Internet before Chen Nian, he checked the Guizhou version.

But after thinking about it, he still planned to try again at night, the kind of Miaomiaowu first.

If you can't do it 100%, try your own, if you still can't do it 100%, then you can only look for other aspects.

Time turned and it was night.

After everyone left, Chen Nian called Hongdou directly: "Improved hot and sour powder, come quickly!"

As soon as Chen Nian finished speaking, Hongdou immediately replied: "Right away!"

Then Chen Nian began to prepare.

The Ciba chili of the Sichuan method needs to be steamed over water or boiled directly in water to soften the chili first.

Here, the aging directly chooses to completely learn from the practice of Miaomiaowu, steaming.

And the selection of peppers is completely copied. After all, Miaomiaowu has already made it successfully, so I plan to try it first, and if it doesn’t work, I will replace it locally and do a control experiment to see which one tastes better.

So I used Erjingtiao and Shizhuhong No. [-] dried peppers and a kind of XJ peppers for aging. Although the wrinkled surface looks red, it hardly tastes spicy.

But the aroma of this pepper is quite strong.

In addition, Shizhuhong No. [-] dried chili is also a relatively comprehensive chili that combines spiciness and fragrance, so this kind of combination is very feasible when it is aged.

But before making it, Chen Nian still opened up the peppers one by one, took out the seeds inside, and put them aside for later use.

They washed these peppers in water again, and after washing off the dust, put them directly into the pot to start steaming.

Although the method of boiling with water will be faster, after boiling, the aroma of peppers will also lose a large part.

　There were also two leaders from the boss of Xinxin City who gave rewards before, and they will make up for it later.

　　After the Chinese New Year, mature vinegar has grown!

　　
　
(End of this chapter)