gluttonous adventure king

Chapter 286 The Primitive Chili in the Mayan Secret Realm

Said to change it for an hour, but fell asleep, sorry.

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Beacon towers, watchtowers, Lin Hai Shu Ling Sha.Under the setting sun, the flute resounds, and the wind blows the ancient Maya.

On the east bank, on the west ocean, branching out from the nameless river.Two-wheeled stone mills are lightly pressed by cars, and the soy milk is smooth and smooth.

Beacon towers, watchtowers, Lin Hai Shu Ling Sha.When is the pepper green as green, and the clear water is wrapped around layers of gauze.

On the east bank, on the west ocean, branching out from the nameless river.The beans become jelly and the color is brilliant, and there is no one in the wilderness.

Fang Hong sits on the Mayan ruins, grinds the beans he brought into pulp with two stones.

"In order to bring this bag of beans, I've lost my boss' energy."

Whose peas have outer packaging?In order to make it have an outer packaging, Fang Hong specially found a food processing factory and made a fake packaging.Of course, this matter cannot be said...

"There are four passes, eight steps, and 24 processes in the production of northern Sichuan jelly."

For the jelly in northern Sichuan, it is necessary to use hemp-skinned peas in the mountains of northern Sichuan that are pollution-free, have long sunlight, full grains, and high starch content.Screened, peeled, soaked in water, ground into soybean milk with a stone mill, then filtered with gauze, after sedimentation, hung into powder with sackcloth, added with water, adjusted into a powder slurry, and stirred jelly.The whole process is very complicated and time-consuming.

But Fang Hong wanted to cook this dish from the very beginning.

Everyone's hometown can leave him with special memories. Fang Hong always wanted to know how the ancient ancestors used chili to make red oil and then made a bowl of Sichuan jelly.

Fang Hong tried to use other spicy plants as seasonings to restore the northern Sichuan jelly, Mo Naihe, it was unpalatable, maybe an ancient recipe was lost, maybe it was so unpalatable before encountering chili.

Even with Fang Hong's strength, it is extremely difficult to grind soybean milk with two square stones without shafts, so Fang Hong almost used his own strength to hold the stone and turn it, pressing out the soybean milk.

"These are fresh peppers that are used to make red oil and have to be dried in the sun. I don't know how the ancients thought of using this kind of flavor to punch the nose, just like making seasonings from poisonous plants."

Use an iron pot, use a very small charcoal fire, and slowly dry it bit by bit, but it is still very, very different from drying in the sun. This dehydration method is very unnatural, just like the production process of many foods It can only be dried and not fried.

Fang Hong is frying peppers in the way of tea.

This process is very slow and long.

After frying, it has not been successful yet, and it has to wait overnight to dry naturally.

Sunset: "Everyone, see you tomorrow."

This is the most time-consuming dish, and it cannot be completed in a short time from the main ingredients to the ingredients.

The next morning, Fang Hong's first thing was to look through the peppers.

It has basically stabilized.

"Good morning!"

"Brother Gun, are you going to do this all day today?"

"It's about the same. You need to fry the red oil first, then stir the jelly, and you can eat it around noon."

"Speaking of Sichuan cuisine, three spices, three peppers and three ingredients, all kinds of tastes, eight flavors and nine miscellaneous, can use all these things, the best embodiment of the three spices, three peppers and three ingredients, I thought for a long time, it should be this dish , North Sichuan red oil jelly."

The so-called three spices are green onion, ginger and garlic, the three peppers are chili peppers, and the three ingredients are vinegar bean paste.

"First fry in red oil, the chili has been dehydrated, but now it needs to be fried on a slow fire, and then pounded into chili noodles, but it is almost the same if it is gently chopped with a knife."

"Slow-fry, mince, and then add star anise, cinnamon, fennel, aniseed, and many other spices, fry in rapeseed oil, pick up the spices, stir the oil and chili noodles, and make red oil. Of course the method There are many different ways, I have talked about the process of making red oil directly from dried chilies before, this time I will talk about a kind similar to oily spicy peppers.”

Obviously, due to the close proximity of Chuanbei and SX, the two sides have learned from each other in the production of red oil and oily pepper.

"In the absolutely perfect red oil production method of the traditional northern Sichuan jelly, there is also the process of adding rock sugar and cinnamon to seal it for a month, but I am afraid you will never do this at home. It is said to seal the chili oil like sealing daughter red. , It’s very troublesome to make, and it’s enough to eat by yourself. If you open a store, you can seal it with mud and store it in a cellar for a month, so that the fragrance is enough for every diner to forget.”

"I made Tuofen yesterday and left it for nearly a night. It's been too long, but I can't get up in the middle of the night to make these, so I came here directly."

Just imagine, those people who run the shop are obviously a family, but live two different times.

At night, the store keeps watch, and some people have to wait until one o'clock to go to bed, but those who make jelly noodles, old noodle steamed buns, and old noodle steamed buns get up at three o'clock to do things. Almost a family divides the time between the eastern and western hemispheres.

"Usually we use fresh water, which is more mellow, but here we use river water, and I can't find a well... The water in the iron pot should be boiled to [-]% boiling, and an appropriate amount of powder slurry should be poured into the pot. Use a wooden stick to break up the powder slurry, control the heat, slowly cook the jelly, and finally pour it into an earthen jar to cool naturally and shape it."

Pea jelly is different from sweet potato jelly.

The sweet potato jelly is turbid and gray and black, while the top-quality pea jelly is as white as jade, and it also has a transparent feeling. When it is shaped in a large bowl, it looks like a whole piece and looks opaque.

But when Fang Hong picked up the jelly and beat the jelly into strips with a knife, each strip looked crystal clear.

"Ordinary cooks, when making fragile foods such as tofu and jelly, should remember to beat them with their hands instead of cutting them on the chopping board. If they are cut on the chopping board, they cannot be picked up."

Strips of crystal clear jelly were stacked in the bowl, and the red oil that had sunk for several hours came in handy and poured down.

"It's not that red, or simply say that this chili oil is not called red oil, because although the chili is red, it is not dried in the shade, but fried, which does not give the chili too much red.

This bowl of chili oil, which is between red oil and clear oil, still looks very clear.

Drizzled on jelly, it feels very good.

"The final dish of this trip, northern Sichuan jelly, is a national intangible cultural heritage. Of course, this dish is also available in many other regions, with different names and slightly different methods."

Under the sun, the bright colors covered every jelly.

Twist the chopsticks and put them in your mouth, the spicy taste burst out instantly.

"Spicy...but very refreshing. More than 180 years ago, wise ancestors looked at peppers and thought about it. As long as they grow on trees, they can basically be eaten. Can peppers be eaten?"

"With this kind of thinking, they have made various attempts. In the past 180 years, countless wonderful ideas and thinking have burst out in the Southwest and Hunan regions. Step by step, they have grown to the present."

It is indeed Fang Hong's job to embrace traditional dishes, but that does not mean that he does not accept new things. 180 years is a long enough history. The innovations at that time, such as mapo tofu and husband and wife lung slices, have become classics now?

The appearance of Doubanjiang is even later, but it has a history of more than 120 years. Isn't it already a standard dish in Sichuan cuisine?Maybe the dish created now will be another classic with a story in 180 years?

Reminiscing about the taste of jelly and thinking about what the ancients thought about 180 years ago, Fang Hong nodded subconsciously: "Let me choose, I also want to make chili a kind of seasoning, it was born to do this."

Fang Hong put down the bowl and chopsticks: "Appreciate the magnificence of mountains and rivers, taste the essence of gourmet food, and understand the true meaning of ordinary life. Walk with me, see you next time."

"When is the next time, Brother Gun!"

"Next time? Next time is the next time."

(End of this chapter)