A Mouthful of Sky-high Fried Rice, Lao Tang Apprenticed on the Spot

  Chapter 73 Boiling soy sauce

  Huang Xiaoming wanted to eat a piece of tofu pad, but he didn't expect the tofu to be so delicious, so he opened up his appetite instead.

  He was so hungry that he couldn't take it any longer, and asked Li Yi, "Li Yi, what are we having for lunch?"

   "I want fried rice with water!"

  Wu Lei didn't even think about it, so he raised his hand to report.

  Li Yi shook his head: "I won't be making fried rice with water today, let's make fried rice with soy sauce!"

"ah?"

  Wu Lei was a little disappointed, and asked, "Will it drain the oil?"

   "Hold on."

  Li Yi smiled and said, "It's still the way of frying rice with water."

   "That's great! I can eat it too!"

  Wu Lei was happy again.

   "Soy Sauce Fried Rice..."

  Huang Xiaoming seemed to be brought back memories: "My grandma used to make soy sauce fried rice for me when I was a child. It was made in a wok with fried vegetables, and it was very delicious."

   As he spoke, he couldn't help swallowing his saliva.

   "That just makes you recall the taste of childhood."

  Li Yi made a joke, and immediately asked Liu Yifei, "Where are the seasonings we brought back from the airport?"

   "I put it in the cabinet, what do you want? Soy sauce?"

   As Liu Yifei said, she came to the seasoning cabinet and took out a glass bottle from it.

   There is no trademark on the glass bottle, and the mouth of the bottle is even blocked with an old-fashioned rubber stopper. The bottle is filled with a dark liquid, and after a little shaking, it hangs on the mouth of the bottle, and the color is maroon.

   "Yes, that's it."

  Li Yi took the bottle, opened the rubber stopper, smelled the smell, and nodded with satisfaction: "That's the smell."

   "I'll smell it."

  Curiously, Liu Yifei came over and sniffed the mouth of the bottle.

   "Well, it smells like soy sauce."

   Seeing her pretending to be serious, Li Yi couldn't help but smile.

  Seeing him laughing at herself, Liu Yifei said with some embarrassment: "What's wrong! It's the smell of soy sauce!"

   "That's right! It smells like soy sauce!"

  Li Yi nodded in agreement, then asked with a smile, "Did you smell anything special?"

   "Hmm...it seems to be stronger than ordinary soy sauce."

  Liu Yifei recalled the taste, and asked with doubts: "But I don't think the difference is that big? Is it necessary to go to the place of production to buy it?"

   "Of course it is necessary."

  Li Yi put away his smile, and explained seriously: "Soy sauce, like wine, is also divided into two categories, one is brewed soy sauce, and the other is prepared soy sauce.

  Brewing soy sauce is equivalent to pure grain wine. It is brewed with pure grain and has better quality.

  Prepared soy sauce is a liquid condiment prepared by mixing brewed soy sauce with food additives such as acid hydrolyzed vegetable protein seasoning liquid. The quality is relatively poor, which is equivalent to low-quality alcohol mixed with alcohol.

  I usually only use brewed soy sauce for cooking, but there are several processes for brewing soy sauce, and the quality and flavor of each process are different.

  The process of brewing soy sauce is roughly divided into two types, dilute state fermentation and solid state fermentation.

  Dilute-state fermentation is to use soybeans, wheat and other raw materials, after cooking, aspergillus to make koji, and then mix them with salt water to make thin mash, and then ferment to make soy sauce.

   To put it bluntly, it is the same as making rice wine and fruit wine, the raw materials are thin.

  Solid-state fermentation is like making white wine. The raw materials are made into solid-state sauce grains and then fermented.

  The solid-state fermentation process, the fermentation time is relatively short, the soy sauce produced is thick and deep in color, it is generally used to make dark soy sauce, and it is used for coloring when cooking.

  The process of dilute state fermentation requires longer fermentation time and better flavor. It is generally used to make light soy sauce or seasoned soy sauce with extremely fresh taste.

  But the process of dilute state fermentation can be divided into two types: normal temperature fermentation and low temperature fermentation.

  The soy sauce produced by the low-temperature dilute state fermentation process has better quality, but the fermentation cycle is longer and the investment is relatively large.

   There are relatively few gardens that use low-temperature dilute-state fermentation to make soy sauce. The one that I know is better is the one in Jieyang.

   If you want to achieve the ultimate taste, you must use the best raw materials and buy better soy sauce, of course it is necessary. "

  Listening to Li Yi's explanation, the people present seemed to be listening to a bible, and they didn't even notice that their mouths were wide open.

  The barrage in the live broadcast room was swiped by the stunned audience.

   “I feel like I’m back in a college class.”

   "No, are you really going to teach us?"

   "Brother, I know that you have good craftsmanship, but you even know how soy sauce is made, isn't it a bit perverted?"

   "Learn it! I didn't expect that there are so many kinds of soy sauce. From now on, I will only buy brewed soy sauce!"

   "Damn! I just went to the kitchen to check. The imported soy sauce I bought at home really has a low-temperature dilute state process!"

   "Bull beep! I can only say that it is too professional!"

  Zhao Jinmai couldn't help but marvel: "Oh my god! I didn't expect soy sauce to be so complicated!"

  Li Yi smiled and said: "It has a history of more than three thousand years, so it's normal to be complicated."

   "Brother Yi, hurry up!"

  Wu Lei was eager to try: "I'll try how powerful this soy sauce is!"

   "Don't worry, this soy sauce has to be boiled before it can be used for fried rice."

   As Li Yi said, he put the soy sauce bottle on the desk.

"ah?"

   Wu Lei was stunned: "The soy sauce still has to be boiled? We all eat it directly!"

   "So you can't make the taste of the restaurant at home."

  Li Yi explained with a smile: "Many of the soy sauces used in restaurants are compound soy sauces, which need to be processed."

   As he spoke, he prepared the materials.

  He soaked some dried shiitake mushrooms first, and then asked Wu Lei and the others to help wash some green onions, ginger, onions, and coriander, and then cut them into sections.

  Following that, he set the pot on fire, heated the pot with cold oil, heated the pot first, then left the base oil, poured all these spices into the pot, and started to stir-fry over medium heat.

  As he stir-fries, the water in the spices is fried a little bit, and the flavor inside is also fried into the oil.

  At this time, Li Yi poured a whole bottle of Jieyang Soy Sauce into the pot.

   Turning down the fire, he took a grass fruit, smashed it and removed the seeds.

  I also took some ginger, dried ginger, cloves, white pepper, bay leaves, cumin, yellow gardenia, peppercorns, and cinnamon, and put them into the pot one after another, and slowly simmered them over low heat.

  The temperature gradually rises, and the flavors of all the spices gradually evaporate and blend together, forming a unique fragrance.

   "Oh! It smells so good!"

  Wu Lei stretched his head, his nostrils fluttered, sniffing greedily, admiring while sniffing.

   "It smells really good!"

   Huang Xiaoming also sniffed and sighed, "It's the first time I've smelled such a fragrant soy sauce."

  Liu Yifei lay down beside the desk, resting her chin in one hand, glanced at Li Yi who was engrossed in making soy sauce, and then stared at the soy sauce in the pot, her eyes full of anticipation.

  Zhao Jinmai noticed Liu Yifei's gaze, and also looked at Li Yi, pursed his lips and smiled, and praised: "A serious boy, he is really handsome."

  Wu Lei listened and nodded again and again: "Brother Yi is so cool, I declare that my idol will be Brother Yi in the future!"

  The most important thing in cooking soy sauce is the heat, and it must not be burnt. Once the pot is burnt, the whole pot of soy sauce will be useless.

  So Li Yi focused all his attention on the pot, ignoring the jokes behind them.

  Seeing that the soy sauce was about to boil, he took a piece of brown sugar and a few pieces of rock sugar, put them into the pot, and continued to push the bottom of the pot with a shovel to prevent the pot from sticking.

   After the brown sugar and rock sugar had all melted, and a hint of caramel aroma began to be emitted, Li Yi turned off the fire.

  The residual temperature in the pot continued to heat the soy sauce. Li Yi pushed the bottom of the pot twice, then took out the wooden spatula, dipped his fingers in the soy sauce, put it in his mouth, tasted it, and then nodded in satisfaction.

  Seeing this, Wu Lei held out his hand curiously: "I will try it too."

  He dipped his fingers in some soy sauce, put it in his mouth, and exclaimed, "Oh my god! This soy sauce!"

  Huang Xiaoming also took a sip of it curiously, and was shocked for a moment: "It's so fresh!"

  (end of this chapter)