Food: Eat my duck neck in the middle of the night?Fu Xiaotuan cried

What Su Yu said is correct, all these top-quality ingredients are provided by the program team, and of course everyone has the right to enjoy them together.

Su Yu glanced at Fu Xiaotuan standing behind him in surprise, and then revealed a faint smile.

Although this stupid woman wanted to speak very much, she finally held back and did not speak out.

not bad.

It seems that there is still progress!

After seeking Su Yu's consent, the program team responsible for filming on the spot consisted of dozens of staff members, and everyone was obviously full of expectations.

accepted!

This handsome little brother agreed to the director's request!

In this way, everyone has the opportunity to taste the deliciousness made by seafood!

"Okay, Brother Su, start preparing, our filming will start immediately." Zhao Zhenglong trotted all the way to the crowd of the program group, and began to orderly command the deployment of the scene.

"Countdown, three, two, one"

"start!"

With an order, the cameras of each camera position began to move.

Two cameras were in charge of filming the restaurant environment, two cameras were in charge of filming the on-site commentary of the documentary, and all the remaining cameras were aimed at Su Yu in a 360-degree manner.

Su Yu closed his eyes, and the recipe of Tom Yum Kung Seafood Hot Pot appeared in his mind.

No matter what kind of hot pot, in fact, the most important thing is the production of hot pot base material 093.

The base material of Tom Yum Kung has a unique taste, delicious, hot and sour, and rich in layers, so the ingredients used are relatively more complicated than those used in red oil hot pot.

Spicy millet, dried chili, tamarind, young ginger, garlic, lemongrass, lemon zest, onion.These are all the ingredients you need to make Tom Yum Sauce.

In fact, whether a pot of Tom Yum Kung soup tastes good or not depends entirely on the hype of Tom Yum Kung Sauce.

Not to mention other people, even Su Yu who has a system was a little dizzy when he saw the ingredients needed to make Tom Yum Kung Sauce for the first time.

Because there are too many seasonings!

If it weren't for the existence of the system, and he relied on himself, he might not be able to research this perfect seasoning even in the Year of the Monkey.

Looking at all the ingredients, Su Yu first picked up the dried chilies.

This kind of dried chili has a unique flavor and is only fragrant but not spicy. Adding it to Tom Yum Goong sauce can enhance the flavor of the sauce very well.

I saw that Su Yu first rinsed off the dust on the dried peppers with clean water, and then soaked them in it.

The blender prepared by the program team in advance came in handy at this time.

If you chop the chili sauce by hand, it will not only waste time, but also waste energy, so sometimes you need to learn how to use high-tech tools properly!

I saw Su Yu put the washed dried chili into the blender together with water, then added fresh millet chili, and then pressed the switch.

[PS] Six more!Ask for the first order!Ask for full order! ! .

Chapter 76 Tom Yum Sauce!Horror production process【Seventh full order】（1 / 1）

There was a buzzing sound.

Soon, the dried chilies and millet peppers were quickly decomposed under the stirring of the machine.But in just half a minute, both of them were beaten into bright red chili sauce.

Take off the lid, pour in some fresh water, and stir again!

The chili sauce is not finished until the red peppers are completely smashed and no small fragments of the peppers can be seen.

Don't underestimate this bowl of chili sauce.

In Tom Yum Kung Sauce, there is no need for any other pigments and ingredients for coloring, and it all depends on chili sauce.Of course, the use of pigments in this world is not widespread.

So at this time, the aroma, color, and taste of peppers are very important.

The bright red chili sauce is poured into a small bowl and looks attractive.At this time, add some salt, chicken essence, chopped ginger and garlic to the chili sauce and stir it, it is the best magic weapon for eating.

Su Yu could even eat two bowls of white rice with the chili sauce made in this way.

The photographer of the program group also thoughtfully gave a close-up of the chili sauce at this time. After all, the most important thing in a food documentary program is video shooting.

This chili sauce, which looks full of appetite, must be given a shot.

After the chili sauce was ready, Su Yu began to process other ingredients.

Tamarind, also known as capers.

It is a unique plant that grows in Lucheng.The sour bean tree belongs to the arboraceae family, with a thick trunk and can grow to a height of more than ten meters.Sour bean trees are everywhere by the sea in Lucheng.

Of course, there are also such trees on the island.

So the tamarind fruit that Su Yu is holding in his hand is the one that the program team sent people to pick it up tonight.

The pulp of tamarind has a sweet and sour taste and can be eaten raw or cooked.However, few people use it as a seasoning and mix it with ingredients.

It was Su Yu who had the guts to put it in the dish.

Soak the washed tamarind pulp in water for 15 minutes.

The tamarind pulp that passes through the soak soon begins to swell and become larger and softer.Stir the tamarind evenly with an iron spoon so that it is fully integrated into the water.

Soon, the originally pure water was soaked into dark black, and the faint fragrance of flesh wafted out.Although it looks a little disgusting, it smells very pleasant.

Su Yu filtered the black tamarind juice with a small gauze to squeeze out the water, so as not to waste any of it.

This thing is also one of the very important ingredients for seasoning in Tom Yum Kung Sauce.

The two things that are more troublesome to handle are done, and the next step is to leave the ingredients.

Garlic is cut into small particles, and young ginger is also cut into small particles.

The lemongrass is beaten into powder with a blender, and the onion is diced.

When dealing with the lemon leaves, Su Yu was not in a hurry.First rub back and forth on the cleaned lemon leaves with your hands.Soon, the lemon leaves began to emit its unique fragrance under rubbing.

It wasn't until the film on the surface of the leaf was completely rubbed off that he stopped and chopped it into fine pieces.

In this way, all the ingredients to make tom yam sauce are only one last thing.

Shrimp paste!

That's right, as the name suggests, it is a shrimp paste made from shrimp meat.

Looking at the huge tiger prawns in the water tank, Su Yu was a little bit reluctant.Generally speaking, only the most common sea prawns are needed to make shrimp paste.Even freshly dead shrimp can be used.

These palm-sized tiger prawns cost dozens of yuan at least, and it is a bit extravagant to use them to make shrimp paste.

Fortunately, he doesn't need to make too much, the shrimp paste is just for seasoning.

Scooped out three large tiger prawns from the water tank, and when they were placed on the chopping board, the tiger prawns were still alive and kicking.Su Yu skillfully removed the head and tail, peeled the shell, and then pulled out the shrimp line.

Clean the blender first, put the peeled tiger prawns into it, add water and stir.

According to the ratio of five to one, [-] grams of shrimp meat and [-] grams of salt are fully crushed.Then minced ginger and chopped green onion are mixed in it.

Heat a pan with cold oil, pour in the stirred shrimp paste, add a spoonful of red wine, appropriate amount of salt and sugar for color.Stir fry constantly until the color of the shrimp paste starts to gradually change to dark red.

Finally, add the starter to the fried shrimp paste and put it in the pressure cooker for 10 minutes.

After high pressure and cooling, the shrimp paste is ready.

After everything was ready, Su Yu started to make Tom Yum Kung Sauce.

"Brother Su, you can talk during filming, or explain the reasons for each step of the production~`." Zhao Zhenglong reminded while directing the camera position on the scene.

Because the later films all need to be edited and synthesized, so Su Yu's explanation does not affect it.

Su Yu nodded, indicating that he received it.

"Although Tom Yum Kung hot pot tastes delicious, it is really troublesome to make."

"So I suggest that when making Tom Yum Goong Sauce, you can make more at one time. And Tom Yum Goong Sauce is very easy to preserve. Just put it in a glass jar and put it in the refrigerator, and it can be stored for more than half a year."

"Moreover, as time goes by, Tom Yum Kung Sauce will ferment naturally, and the taste will be even better."

While Su Yu was explaining, he began to pour oil into the pot.

Bright oil in the pot, you don’t need to wait until the oil starts to smoke, you can put in the chopped onion.

Slowly stir-fry on a low heat to bring out the sweetness of the onion. If you use a high fire, it is easy to cause the onion to be fried, but the taste has not yet been stimulated.

After the onions are fried, add the pink tender ginger and garlic in turn and continue to stir fry.

On the way, adding the ingredients may cause the oil in the pot to be absorbed. At this time, it is enough to re-add the appropriate oil.And every time you add the ingredients, you need to stir them evenly before adding the next one.

The tom yam sauce made in this way will have a rich taste.

Add chili paste, stir-fry for 5 to [-] minutes, after fully stimulating the taste of chili, add tamarind water and shrimp paste.

The reason why I chose to add shrimp paste after putting in so many ingredients is because shrimp paste is a raw meat product, and if it is stir-fried in the pot for too long, its nutritional value will be lost instead, and the taste will be greatly reduced.

After completely stir-frying, Su Yu turned off the stove.

The ruddy color and (good) flavor of Tom Yum Kung Sauce smells very appetizing.

Sprinkle lemon leaves, pour in an appropriate amount of light soy sauce, and stir while the pot is still warm.It's the finishing touches that count as the finished tile!

At this moment, the staff of the program team responsible for filming on the scene were already dumbfounded.

So many ingredients, all kinds of complicated production process, and attention to small details.Originally, I thought Su Yu was just making a random sauce, but I didn't expect it to be so complicated!

If it weren't for their shooting records today, I am afraid that no one at the scene could restore the specific process of making Tom Yum Sauce again.

In comparison, the whipped cream and cheese he made on the beach at noon today is nothing short of a big deal.Not worth mentioning!

You already have to know that Su Yuguang has spent an entire hour making Tom Yum Kung Sauce.

But the small hot pot of Tom Yum Kung has not started yet!

[ps] Seventh update, first order!Ask for full order! ! .

Chapter 77 You're done!Tom Yum Kung Seafood Hot Pot [Eighth Watch Full Order] [Picture] (1 / 1)

Thick Tom Yum Kung Sauce is full of flavor and has a long aftertaste. People with a slightly sensitive nose can even smell the flavors of various ingredients from the aroma emitted by the pressure cooker.

This is a very amazing experience!

Although many kinds of ingredients are all fused together, the taste of each ingredient has not influenced each other, but like a hundred flowers blooming, each has its own merits.

The rich layering can be said to be the best sauce!

Few sauces are more complex than tom yum goong.

Fu Xiaotuan stood in the distance, stretching his neck to see the thick sauce in the pot.If it wasn't for the shooting of a documentary program now, she would have rushed over to see what happened.

Even though Fu Xiaotuan had tasted a lot of delicacies with Su Yu, it was the first time she had smelled such a rich sauce.

When the cooking time was up, Su Yu opened the pressure cooker.

Immediately, the steaming heat carried this incomparable aroma of soy sauce, and instantly spread to everyone, enveloping the first-floor hall of thousands of square meters.

As the saying goes, the fragrance of wine is not afraid of the depth of the alley.

It's an old wine, and when the can is opened, the fragrance can even waft ten miles away.

It turned out that everyone thought it was just an exaggerated joke by the ancient 110 people, but they didn’t realize it until today when they saw the complex production process of Tom Yum Kung Sauce.

The smell of wine is wafting ten miles away. I don’t know if it’s true or not, but this Tom Yum Kung Sauce is really well-deserved!

At this time, even the tourists sitting on the second floor who were dining could smell the vaguely scented sauce, and raised their heads to look around, trying to find the source of the aroma.

Su Yu put on gloves, carefully put his hand into the pot, and brought out a large bowl full of Tom Yum Kung Sauce.

Only now did his tense nerves finally relax.

Among the whole dish, the most difficult and easiest step is finally completed!

You must know that although I have the formula and process given by the system, theory and practice are always two different things!It is no exaggeration to say that the small [-] tom yum sauce in front of him is the most difficult dish Su Yu has made after traveling to this world!

If it wasn't clearly marked on the system, Tom Yum Kung Seafood Hot Pot was just an intermediate recipe, and Su Yu even felt that the complexity of this thing could reach the standard of an advanced recipe!

But fortunately, the taste of Tom Yum Kung in my mind has been perfectly reproduced,

The next step in making the soup base is much simpler.

Su Yu beckoned, signaling the staff who were always on call to come over.