Chapter 189 188. Spicy Oil
Every profession has its specialties, and Master Lu is a barbecue master after all.

The key is to control the heat, and the seasonings used are all ready-made.

As for other trades, I can only say that I know about them.

The chili oil he made was much better than those sold outside.

It tastes a bit bitter and has a strong aroma, but how should I put it, it's monotonous, not lingering enough, and lacks aftertaste.

But what is this? This is the spiritual pepper grown by Luo Yihang.

Over such a long time, I have seen so many good things, such as crayfish, corn, beans, maltose... and the mushrooms that brought the barbecue restaurant back to life and made a leap forward.

Which one is not top quality product.

The chili oil made from this level of chili is just better than the ones sold outside. It doesn't reach the level of "Wow!", "Wow!", or "Awesome!", so it is a failure.

So, we have to find a chef.

Made a video call directly.

After the call was connected, Master Xu, who had not been seen for many days, appeared on the other side of the screen.

His complexion is ruddy and he looks energetic. The wrinkles on his face seem to be less noticeable and he looks fatter.

An old man in his sixties, it was almost the end of September, still wearing a flowered shirt and flowered shorts, sitting on a second-floor balcony with a large garden below and the sun shining brightly behind him.

"Master Xu, you really know how to enjoy yourself." Luo Yihang waved and greeted him.

"Not bad, not bad." Master Xu smiled happily. He raised his mobile phone and looked down and into the distance, showing off the garden downstairs and the coastline in the distance.

It's a sea view room.

"You found a great place. It's a B&B, right? Give me the address later and I'll send my parents over to stay for a few days."

"Okay, I'll get back to you."

After a few polite words, Master Xu asked, "What's the matter?"

Luo Yihang picked up a dried chili pepper and held it upright in front of the camera, "Master Xu, take a look at this."

Master Xu squinted his eyes, walked into the house from the balcony, and found a shadowy place to observe carefully.

The first question is, "No color adjustment?"

Hey, why are the netizens the same as during the live broadcast? They suspect the phone first.

Luo Yihang pointed his phone at Master Lu, "It's definitely not colored."

"Yeah." Master Xu nodded and muttered, "It's because the color hasn't been adjusted. Old Lu's face is still as dark as before."

When Luo Yihang heard him mumbling, he wanted to move his phone away.

However, they were too close and Master Xu spoke too fast, so Master Lu heard it.

Master Lu got angry on the spot, took the phone and typed into the screen, "Old Xu, what are you talking about? You are just a fool."

The two old men had a discussion about who was white and who was black.

It took a lot of effort to get back to the topic.

"Oh, when making chili oil, it tastes bitter, lacks fragrance, and has a weak aftertaste, right? I actually have a recipe." Master Xu has a lot of knowledge and knows everything.

He put his cell phone on the table, went into the bedroom, rummaged through the box for a notebook, and took out one from a pile of leather-bound notebooks.

He put it on the table and looked through it for a long time.

"Hey, I found it."
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"Make the chili noodles first, listen carefully."

Because they are far apart, the decision is made by Master Xu and Master Lu, who operate the system, with the two of them sitting next to each other through the camera.

Luo Yihang took out another mobile phone to record the tutorial.

As a result, Master Lu interrupted him at the first step, "Why do you start with making chili powder? Why don't you start with growing chili peppers?"

"You have dried chili peppers here. Where else should you start if not with the chili powder?"

"It's all done. Just put it in the grinder and stir it."

"Pooh!"

Master Xu was quite hot-tempered. Luo Yihang tried to persuade Master Lu for a long time and finally convinced Master Lu to do as Master Xu said.

Master Xu was satisfied and continued to instruct, "Let's first make it according to the amount of one pound of chili oil. Weigh 120 grams of chili, wash the chili, cut off the stems, and then cut into small pieces."

A kitchen helper immediately grabbed a handful of peppers, weighed out 120 grams, washed and cut them, and brought them back.

"Put the wok on fire, heat the wok and add cool oil. Just add a layer of base oil, a little, just to moisten the wok. Add the peppers while it's warm, and bake slowly over low heat."

This time it was Master Lu who took charge.

The basic operation is very quick. Heat the oil in the pan quickly, pour in the chopped peppers, stir slowly with a spatula, and bake slowly over low heat.

"That's right, you need to be patient in this step, take your time and don't rush. Bake until the aroma is burnt and the peppers will break into pieces when you pinch them."

This was not a problem for Master Lu. After a while, a burnt aroma wafted out and he crushed it with a shovel. Then he turned off the heat and served it out.

"Find someone to get a nest and grind it up. Just coarse grains will do."

The kitchen helper was obedient. He took it away directly, moved out a mortar and started grinding it.

Master Xu then instructed Master Lu, "Go to my cabinet, the first box in the third row, take 3 grams of Hancheng peppercorns, the sixth box in the fifth row..."

The old man has a good memory and can remember every box.

Master Lu couldn't remember, so he called Luo Yihang, and the two of them started looking for it together.

I gathered together the peppercorns, grass fruit, bay leaves, cinnamon, star anise, fennel, and cardamom, and put them in a small pile on a plate.

The kitchen helper ground the chili powder and was then ordered to cut scallions, garlic and onions. There were also requirements for the gram quantity, which was too delicate.

Finally, I chopped some cilantro.

Master Lu is amazing. I have never heard of adding coriander to chili oil.

Then Master Xu said, "There are many things you haven't heard of."

No wonder Master Wang and Master Xu from No. 3 Middle School, who have known each other for 20 years, still quarrel whenever they meet. Master Xu has a big mouth...

He can only play with people who have good tempers.

Next, the two old men almost got into a fight.

It's time to use oil. Master Xu needs to use 300 grams of refined low-erucic acid rapeseed oil and 40 grams of lard.

Master Lu got angry on the spot, "Where can I find rapeseed oil for you!"

Master Xu said, "It's in the kitchen."

"Bullshit, I know my kitchen. I've never used rapeseed oil. Sauerkraut is harvested, not planted. Where can I find seeds to make oil for you?"

“It’s rapeseed oil.”

"There's no sour rapeseed oil." Master Lu was helpless. "Look at what you want."

Master Xu was also helpless, "Look at you, you are so ignorant."

"Refined, low-acid, rapeseed oil. Not sauerkraut or seed oil. Do you understand now?" Master Xu repeated it word by word.

Luo Yihang secretly breathed a sigh of relief. He also heard it as rapeseed oil. Fortunately, he didn't say anything, otherwise he would have been scolded.

Master Lu also understood, "Rapeseed oil is rapeseed oil, what's the point of talking about sauerkraut?"

Then he took out a bucket.

Master Xu quickly shouted, "Put it down. This is the first-pressed oil. It's the oil I replaced for you later, the one for frying mushrooms."

Master Lu was startled, put it down quickly, and went to the stove where he was frying something to get another bucket, muttering, "You should have told me earlier that you can't use the 60 yuan oil, you have to use the 90 yuan one."

Luo Yihang could see that Master Lu was not very good at cooking and was not very creative.

He is just a barbecue chef who can also cook some home cooking. But he is gradually losing his pace...
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After getting the oil, measure out 300 grams and pour it into the pot to heat it.

Following Master Xu's instructions, insert the oil thermometer into the wok, heat it to 200 degrees and then turn off the heat.

Allow the oil temperature to drop naturally.

The aroma of rapeseed oil is the same as that of chili peppers, and it is a must-have for making chili oil.

Then add scallions, ginger and onions to completely remove the fishy smell from the oil.

Add that bunch of spices to add flavor to the oil.

The third step is to add coriander, which adds its unique fragrance and creates a layered feel.

Finally add lard to increase the aroma of animal oil.

After putting everything in, turn on medium heat and fry slowly, slowly, until the onion and ginger are dry and yellow.

After the residue is removed, the oil for the chili sauce is ready.

There are so many steps just to make the oil, but this is just the beginning.

It doesn't even involve core secrets.

The core secret is in processing chili powder.

Master Xu asked the oil to be put aside first and then started to process the peppers.

"Pour 30 grams of shelled white sesame seeds into 120 grams of chili powder."

"Add some base salt, 8 grams."

"Then I said, to make spicy food sweet first, we should use white sugar, but we have better maltose, one flat spoon, no more."

"Finally, here comes the key point."

"Lao Lu, take out the bottle of wine you hid, the green bottle of West Wind, pour some in, moisten it, and then stir it evenly."

"Why is your soup bitter? It's because you didn't add wine. If you add some wine, it won't be bitter even if it's burnt."

Holy shit! So that’s how it is.

Put everything in and mix well.

Master Xu asked to heat up the oil to 230 degrees.

After it reaches the temperature, turn off the heat.

Let the temperature drop naturally.

When it drops to 210 degrees, pour one-third of it over the chili powder.

"This is the first pour. It has a burnt aroma. If it is not burnt, it will not have an aroma. This is the fore taste. The oil temperature is too high this time, and the surface layer will definitely be burnt. With the wine, it will not be bitter even if it is burnt."

Then, when the oil temperature drops to 180 degrees, pour it a second time, leaving half of the oil.

"This time it is to enhance the color and aroma. 180 degrees can stimulate the red pigment of the pepper, and the oil will turn red. Then the spicy aroma will come out, and the main flavor will be there."

Isn’t it already there?

The second time the oil was poured on, there was a sizzling sound and the oil turned red instantly.

The rich spicy aroma burst out from the pot like an explosion. It couldn't be contained in the kitchen, and it exploded directly into the lobby, outside the house, and even along the second floor into the shopping mall.

The few tables of guests in the lobby went crazy when they smelled the odor and all rushed to the kitchen door. Several waiters tried their best to stop them from rushing in.

They all gathered at the door and shouted, "What are you doing in there? It smells so good!"

"You can't eat it all by yourself, bring it out and let us have a look!"

"Oil-fried chili, definitely oil-fried chili, boss, how much is it, give me one first."

"Boss Liu, Boss Liu, are you serving new dishes? What is it, grilled fish or spicy crab? Hurry up and serve it up."

Wow, these people, without even asking the price and knowing anything about what's going on, just dare to order dishes.

Anyway, anything is fine, take whatever you are given, come up quickly.

Liu Piaoliang was also confused. Are there new dishes in the restaurant?
How come he doesn't know?

He pushed through the crowd and shouted, "Everyone, everyone, don't be anxious, let me take a look first! Don't be anxious!"

He is the owner of this store, and to enter his own kitchen, one has to squeeze in.

I finally squeezed in, and when I turned around, I saw a large group of people coming down from upstairs. They were all shopping in the mall, and they smelled the smell and came here.

Liu Piaoliang went into the kitchen and wiped the sweat from her head.

I saw the third pouring of oil.

With a crackling sound, the rich aroma of chili in the air became more stimulating.

Master Xu was still talking on the video call: "The third time is 120 degrees, and the rest is poured in. This time it is for spicy taste. Finally, add a few drops of vinegar to produce esterification reaction. The aroma will be further enhanced and more mellow."

When Liu Piaoliang heard this, she was screwed.

Even more fragrant...

Sure enough, after adding a few drops of vinegar, the stimulating taste had a mellow taste.

In the two steps Liu Piaoliang took from the door to the kitchen, the aroma of the chili changed three times.

He was so tempted that his mouth was watering and he was getting more and more panicked.

But what made him even more panicked was when he took the third step.

Master Xu added, "This is basically done. Put the lid on and let it cool naturally. The residual heat will bring out the spices in the oil, and the layered texture you want will appear..."

Liu Piaoliang rushed over and shouted at the camera, "Don't go out, don't go out, there's already a big commotion outside..."

　The recipe I use here is from Pinno King, and I drool every time I see it.

　　
　
(End of this chapter)