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When Zanthoxylum bungeanum meets chili pepper, it will turn into a dragon when encountering a storm.

Zanthoxylum bungeanum is not matched with chili, it is just an ordinary spice, and it is not outstanding among many spices.

And the pepper is not matched with the pepper, it is only mediocre spicy.

Only with the numbness given by Zanthoxylum bungeanum, can one have a soul.

The use of chili peppers is very common in cuisines all over the world, but Chinese chefs are the most expert in the spicy style. Chinese chefs recommend Sichuan cuisine for their spicy taste!

Although spicy and spicy recipes actually only account for a small proportion of Sichuan cuisine recipes, because the spicy and spicy taste is the most impressive, the memory is the longest.

Diners may be disappointed if Sichuan chefs don't focus on spicy food.

Market demand forces Sichuan cuisine restaurants to focus on spicy food.

Mala hot pot cannot be separated from the category of Chongqing hot pot, Sichuan cuisine. However, spicy hot pot is constantly innovating, not only hot pot, but also stir-fried dishes, stews and even instant noodle seasoning.

Moreover, Chongqing Mala Hot Pot is only a general term, and the recipe of each chef's Mala Hot Pot may not be the same.

Chinese chefs attach great importance to secret recipes, and personal secret recipes like to keep secret, so there are few standard recipes and answers for any dish.

Perhaps, many chefs think that their recipes and recipes are unique, but in fact, most of them are narcissistic.

There are only a very small number of recipes, which are indeed more classic.

The recipe of the spicy hot pot is also full of strange things. Of course, the spicy hot pot taught by Yuan Zhou is not the secret recipe of other chefs, but Yuanzhou himself researched it.

Produced by Yuanzhou, it must be a high-quality product, Liu Xing is still confident.

……

To learn Mala Xiangguo, you can't start with the seasoning of Mala Xiangguo from the beginning, you can only follow the recipes, without systematic theoretical support, then it is not learning at all.

So, next, Liu Xing started Yuanzhou's video teaching, starting with the simplest Sichuan dishes.

The so-called flavor dish is one of the characteristics of Sichuan cuisine, which is to mix various seasonings to create complex flavors.

Among them, chili sauce-related dishes have the most types, and are also the closest to the spicy pot.

It can be said that all kinds of seasoning sauces are essentially variants of compound flavor dishes.

To put it simply, the old godmother, who is familiar to the public, is actually a kind of self-created dish.

Laoganma is not a secret, at least if Sichuan chefs can’t make dishes with a taste similar to Laoganma’s, it’s probably because Sichuan cuisine has failed and they haven’t mastered the basics.

After learning the flavor dish, you will not be fond of Laoganma at all. You can mix chili peppers according to your preferences. Not only is it cheaper and more delicious than Laoganma's products, but you can also modify and adjust the recipe according to the taste at any time.

Spicy dish, bean paste sauce dish, fresh and spicy dish, Yuanzhou first asked Liu Xing to learn three kinds of dishes, and gave them a day to optimize the three kinds of dishes to the level of surpassing Laoganma.

The simplified version of these three kinds of flavor dishes only needs to mix raw materials such as hot sauce, bean paste, and peppercorns with monosodium glutamate, chopped green onion, garlic, ginger, etc., and it can be made.

However, under Yuan Zhou’s video teaching, Liu Xing did not choose ready-made bean paste as the raw material, but chose fresh chili and chopped it, boiled it in a low-fire oil pan, and kept stirring during the process to avoid burning. After that, add A small amount of salt, sugar, soy sauce, and finally sprinkle chopped green onion...

After a few pots of failed products, I finally started to master the heat and made a relatively good tasting dish.

"Not bad, delicious and spicy!" Liu Xing couldn't help being proud after taking the homemade bean paste flavored dish with rice, "It's a level better than Laoganma!"

Afterwards, Liu Xing packed the homemade flavored dishes into red envelopes and sent them to Yuan Zhou.

After Yuan Zhou received the red envelope, he said after a long while, "Pig food, bad review! An ordinary person who has never tasted high-end cooking may think this is good, but with my tongue, one bite is worth two." Rib knife.

Out of 100 points, I will give you 25 points at most, no more.

If your opponent bottled Laoganma, you might indeed win.

However, your opponent is a professional chef, do you think this thing can win? "

"However, I don't have any basic cooking skills. It's not bad to learn how to make a dish in a short time." Liu Xing was splashed with cold water.

"Now I point out the 47 mistakes in this dish, and after that, I will correct it according to what I said.

You still have three chances to raise the taste dish to 50 points.

After I tasted it three times, I couldn’t make a 50-point taste dish, so please ask someone else to be smart, you can’t learn such a simple taste dish, and it’s impossible to learn the more complicated spicy pot in a short time! "Yuanzhou said seriously.

"Okay, master!" Liu Xing went further shameless.

"No, I'm not, don't talk nonsense." Yuan Zhou quickly cleared up that although Liu Xing and Liu Xing were not in the same world, such a poorly talented apprentice would also make Yuan Zhou's thoughts illogical.

Chapter 4 I, Liu Xing, refuse to accept you Yuanyue

One week can be called hell training.

Liu Xing sleeps for 6 hours a day.

The rest of the time is basically on the way to learn cooking or to buy the ingredients needed to learn cooking.

As for eating, it is also tasted after cooking, and it is done at the same time.

In just one week, Liu Xing made at least a hundred pots of chili sauce dishes with a large iron pot. The cleaning, soaking, chopping, and grinding of fresh and dried chili peppers have become common sense.

What kind of red oil, knife-edge chili, knife-edge chili oil, pickled chili oil, Hu spicy chili oil, Sichuan oil chili, old oil, green onion ginger juice, sugar color, green onion oil, copy soy sauce, pepper oil, pepper powder, chili powder, glutinous rice cake chili , Has turned into Liu Xing's instinct.

Mixing fresh chili, dried chili, Chinese prickly ash with green onion, ginger, garlic, and vegetable oil, animal oil, salt, and soy sauce in various proportions has become Liu Xing's common sense and basic skills.

Liu Xing may not be able to make other dishes, but in fact, Liu Xing has laid the foundation for making chili-related dishes.