Chapter 43 Chili Oil
"Aunt, listening to your description, my mouth is watering, but what is this sauce?" Xu Xun asked.
Xu Qingmeng chuckled, "There are many kinds of sauces.
You can simply mix sesame oil, mashed garlic, soy sauce, and vinegar. If you like spicy food, you can add chopped chili peppers, and finally sprinkle with chopped green onions and coriander.
For a more complicated dish, you can add sesame paste, fermented bean curd, etc. Different combinations can suit different people's tastes. ”
It was the first time that He saw her daughter-in-law looking so greedy. How could she not agree? She just let her make the decision. Everything she cooked was delicious anyway.
A few people chatted and laughed, and then started to busy themselves with their own things. After all, they still had to sell braised food in the afternoon, which could not be delayed.
When Gu Yunyi returned to the study, Xu Qingmeng was on his mind and he couldn't concentrate on reading.
He had already helped Xu Qingmeng to scrape the scales and clean up the fish. She took the grass carp, removed its head, and then sliced the fish meat, discarding the bones in the middle, removed the fish skin, and removed the red on the fish meat.
Add salt to the boneless and skinless fish and knead it for a while, wash it several times with cold water, chop the washed fish into fish paste, add appropriate amount of scallion and ginger water, appropriate amount of salt, and starch to the chopped fish paste and stir vigorously until the fish paste can be held in the hand without falling off.
Xu Qingmeng beat two more egg whites and used chopsticks to quickly beat them into foam. Although it was a bit laborious, the egg whites could not be used directly, as this was the key to the success of the fish balls.
After the egg white is beaten, add the fish paste, then add a small amount of lard, continue beating, beat until it is strong, and after it is mixed well, you can use your thumb and forefinger to squeeze the fish balls.
Put the dumplings in cold water and squeeze them in one by one. Turn on the fire after all of them are squeezed in. Keep the fire low and let them cook slowly. Do not let the water boil. It will take about 15 minutes.
After cooking, take it out and soak it in cold water for a while to make it more chewy. It is a perfect match with hot pot.
Of course, there must be a secret recipe of chili oil. This thing is also convenient to eat everyday, and can be directly added to stir-fried dishes or noodles. Xu Qingmeng plans to make a few more bottles.
At noon, you can put a jar on the table and add it to soup noodles or something. If the public can accept it, you can put it in the store and consign it together with the braised food.
This chili red oil is not difficult to make. In addition to chili, it is oil soaked in various spices, including sesame and five-spice powder.
Xu Qingmeng took out the chili peppers she had bought at Shen's Grocery Store that morning from the cupboard.
Soak the chili peppers in boiling water, fry until dry, cut into small pieces, grind into chili powder of half thickness and half fineness, put it in a bowl with white sesame seeds, pour a spoonful of cold oil in and mix well.
Pour a proper amount of oil into the pot. When the oil temperature rises to 50% hot, add onion, ginger, garlic, star anise, cinnamon, bay leaves, peppercorns and other spices. Fry slowly over low heat to allow the aroma of the spices to fully blend into the oil.
When the spices are fried until golden, remove them quickly to prevent the bitter taste from seeping in.
Pour the hot oil into the bowl of mixed chili powder and sesame seeds three times.
With a "sizzling" sound, the rich aroma of chili instantly filled the entire kitchen.
He was in the kitchen, she sneezed and rubbed her nose.
"This smell is really overbearing, but it smells really good."
Xu Qingmeng was well prepared. Although she had never cooked this before, she had done it many times before and did not find it choking. After the oil temperature rose, she poured the oil twice more. The bright-colored and fragrant red chili oil was ready.
The chili oil is formed, with a layer of white sesame seeds on the surface. Stirring with a spoon, the spicy and tempting taste keeps rolling, and the chili grains are visible.
He specially went to buy small fat-mouth bottles, and Xu Qingmeng carefully packed them, each portion was about half a pound, and there were about twenty bottles in total.
He and Xu Qingmeng discussed it and put a bottle on a table in the front hall, sent four bottles to Shen Jinwen, gave two bottles to the butcher, and the next time Brother Xu came to deliver firewood, gave him six bottles, and kept the remaining bottles for their own use at home.
After thinking it over, He still felt a little painful. The chili peppers and oil were not cheap, and he gave them away all at once and left them for the workers to eat for free.
But He was not the kind of person who was sensitive about things. She was just not used to seeing him being so generous all of a sudden.
By the time Xu Qingmeng had finished doing all this, the braised food was already prepared.
There was already a long queue at the door. Xu Qingmeng saw that there were more and more people, and she estimated that there wouldn't be enough to sell today.
He and others were busy in the front hall. Her voice was loud. Xinting and Xunger were doing these things with ease. Xu Qingmeng was preparing the highlight of the night - hot pot - in the kitchen.
Xu Qingmeng bought two copper pots for hot pot, one large and one small. Because there are children at home, she planned to prepare one spicy and one non-spicy.
There was no ready-made hot pot base, so Xu Qingmeng decided to make it herself. She took out dried chili peppers, peppercorns, star anise, cinnamon and other spices from the cupboard, soaked them in warm water for half a quarter of an hour, drained the water and ground them into coarse granules the size of soybeans.
Soak the dried chili peppers in warm water for a quarter of an hour, take them out and boil them for half a quarter of an hour, remove them, drain the water, and chop them into glutinous rice peppers.
Cut ginger, scallions, shallots, and coriander into small pieces. Chop some ginger and fermented black beans together. Soak 100 grams of Sichuan peppercorns in 10 grams of white wine to maximize the aroma of the Sichuan peppercorns.
Heat the pan. If you don't have butter, you can only use lard instead. Boil it over high heat. Add the chopped ginger, scallions and coriander. Fry over medium-low heat until the spices are golden brown. Remove from the heat and discard.
Lower the oil temperature to 50% hot, add minced ginger and fermented black beans, stir-fry until fragrant, add glutinous rice peppers, stir-fry over low heat for 15 minutes, and fry until the water content of the peppers is slightly dry, until the water content is reduced and the number of bubbles is reduced.
Add another one-third of ground spices and crushed peppercorns, stir-fry over low heat for half a quarter of an hour, then add rock sugar, stir-fry over low heat for another quarter of an hour, finally add dried chilies, stir-fry over low heat for a while, and the hot pot base is ready.
Save some for later, pour the rest into a box and let it cool. In fact, the aroma of the spices will be more intense if the hot pot base is left to sit for a day before eating.
Xu Qingmeng, who doesn't like spicy food, planned to make her own tomato hotpot base. Of course, she was lucky today as she happened to buy some.
Peel the tomatoes, cut into small pieces, squeeze the juice into a bowl first, and then chop them into small pieces when the juice can no longer be squeezed out.
Put a little oil in the pot, add the prepared tomatoes and stir-fry until thick, add a little salt and soy sauce and continue stirring for a while, and it's done. When you want to eat it, boil the bone soup and pour the fried tomato base into it and boil it.
Xu Qingmeng prepared two kinds of soup bases, and then prepared various side dishes, vegetables, meat, soy products, and various dried goods. She washed and cut them one by one and placed them neatly on the plate.
Of course, the most important thing is fish balls, and various small ingredients, such as chili oil, minced garlic, chopped green onions, crushed peanuts, vinegar, sesame oil, and of course sesame paste.
Of course, she must have sesame paste, after all, it is the soul. As for the rest, she can mix it herself according to her personal preferences.
After the braised food in the front hall is sold out and cleaned up, the Gu family is ready to start dinner.
Xu Qingmeng set up a large table with two charcoal stoves, two copper pots, and a table full of lettuce, which made everyone look confused!
(End of this chapter)
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