At this time, the beef brisket was already cooked, and Suye used another pot to cook oil.

"There are many ways to make red oil. The easiest way is to pour hot oil into chili powder. However, such red oil is not fragrant, spicy, and red. So, a really good red oil method is very fine..."

Su Ye started the tutorial mode.

As I said before, Su Ye in the first season of "Mushroom" shows traditional Chinese handicrafts. There have been some changes in the second season, mainly allowing Su Ye to showcase Chinese food cooking techniques.

He Mingliang was very good at cooperating and asked, "How to make red oil chili peppers authentic?"

Su Ye pinched the cinnamon and onions in his hand and said, "Where is any authenticity? Every family has its own way. The way I can make is to fry three times, one is to fry fragrant, one is to fry spicy, and one is to fry red."

The oil temperature in the small pot began to rise. Su Ye put his hands in the pot and tried it, put in the cinnamon and onions, and added another handful of Hanyuan pepper.

The first time I poured the hottest hot oil into an iron basin filled with chili noodles, white sesame seeds, star anise, bay leaves, yamna, ginger, garlic, pepper and cumin.

Su Ye: "The oil temperature is around 240 degrees, which is called fried fragrance."

After picking out the cinnamon, onion, ginger, garlic, star anise, bay leaves, the oil is cold to 180 degrees, pour it into the iron basin again, put some chili noodles, and stir.

Su Ye: "This is fried spicy. If you don't eat spicy food, you can skip this step or choose a less spicy chili noodles."

After another minute of cold, pour in for the third time and add some chili noodles. The chili oil that was slightly dark and paste just now became visible to the naked eye.

Su Ye: "This is the third part, the red one."

A group of people applauded next to them.

Tu Jun leaned closer and sniffed the chili oil: "Wow! It smells so fragrant, it is really so fragrant!"

Ye Qian: "My saliva has come down, and the red oil chili on Shuangqing's small noodles tastes this."

Zhang Sinuo: "Do you have so many ways to use red oil chili?"

Zhou Bilang: "This noodles must be delicious!"

He Mingliang smiled and said, "This red oil spicy food is amazing!"

Su Ye: "It's not over yet."

He took a bowl, filled a little water, and walked over with a pot lid: "Let me give it, the chemical reaction is coming."

Pour the water into a high-temperature oil bowl, and it exploded with crackling sounds, and the lid of the pot covers the iron basin.

He Mingliang: "Ono, why do you need to add water? It's obviously perfect!"

Su Ye: "Add water can extract the red pigment of the pepper, lower the oil temperature, and make the pepper oily smell strong."

The sound stopped, Su Ye uncovered the lid of the pot.

The strange fragrance is swaying and the color is bright red.

“Wow…”

Everyone exclaimed.

Tu Jun said: "I used to see their red oil and spicy food in restaurants so red, and I thought it was pigment. I'm sorry! I blame you for wrongly."

Su Ye: "You are right to blame them. Many of them are used for pigments."

Tu Jun: "..."

After making the red oil chili, Su Ye began to mix the ingredients, each of whom had a large noodle bowl, a spoonful of garlic paste, an appropriate amount of salt, a little light soy sauce, a little vinegar, a small piece of lard, a few drops of pepper oil, and pour it into half a bowl of chicken soup.

Six noodle bowls are ready.

The water in the big pot is boiling, two-thirds of the pot, so I can cook noodles with a wide soup.

Generally, when cooking noodles, it is best to add a little salt to the pot to avoid the noodles sticking to the pot, but the alkaline water surface does not need it because it comes with its own salt and will not stick to it.

Su Ye: "How much noodles do you eat? Two or three liang?"

Everyone was numb.

What kind of chicken is two or three?

He Mingliang raised his hand: "Xiaofen!"

Then, the other guests also raised their hands: "Xiaofen, Xiaofen..."

Zhang Sinuo said timidly: "Dafen."

Everyone looked at her.

Zhang Sinuo blushed: "I just worked... I was hungry."

Tu Jun: "It's very dangerous for you to do this! Brother Ye's food has the magic to increase fat, so you should be vigilant."

Zhang Sinuo replied shyly: "You are so fat, and you are still qualified to talk to me."

Tu Jun was speechless again: "..."

He Mingliang suddenly said, "Liu Meiqian hasn't gotten up yet, aren't you waiting for her?"

Ye Qian and Zhou Bilang said in unison: "No need to wait, she can sleep until noon."

He Mingliang: "Last year she got up early when she came to the mushroom house."

Su Ye: "Last year she begged to release an album, but this year she has no desires, so her true colors are revealed. Wait until she wakes up, I will give her some more later."

He Mingliang touched his chin: "What a fairy like this?"

Zhang Sinuo: "Yes, Sister Meiqi told me yesterday that she would get up until she was out of breath."

Zhou Bilang nodded: "Yes, otherwise she will get furious and scratch her hair..."

Ye Qian: "Puchi..."

They remembered the interesting things when they participated in the competition four years ago. Sister Chun kindly asked Liu Meiqian to get up, but the two started fighting. Sister Chun kicked Liu Meiqian over and Liu Meiqian spit at Sister Chun.

Shui Yezi noodles held two taels in one hand, grabbed them seven times, put them in the pot, and quickly spread them.

One minute later, Su Ye took out the noodles and put them in six bowls.

He Mingliang: "Is this familiar?"

Su Ye: "It's enough to cook the noodles until they are 80% mature. The noodles of this level have a certain adsorption. You can wrap the flavor of the seasoning in the bowl on the noodles, and avoid the problem of the noodles being chewy after they are cooked thoroughly."

Drizzle three spoons of red oil, two tablespoons of braised beef, and sprinkle with chopped green onion, coriander and leek yellow, making the aroma soar.

"Wow!!"

"It smells so good..."

"It looks like the taste of Shuangqing's small noodles!"

“It must be delicious.”

“Well…so delicious.”

"Excuse me!"

"No wonder it's Zhang Daqian's favorite...suck it."

"This side looks very thin and thin, and it's still very chewy."

"The water leaf noodles are sucked, just like Shuangqing's small noodles."

"It's so delicious!"

The guests each took a bowl of noodles, went to the pavilion outside to sit down, and started mixing noodles and eating noodles.

My sister Zhang Sinuo took half a bowl of noodles before blushing and took a sip of the soup, saying, "This is the best noodles I have ever eaten. Well, it should be the best Nanfang Noodle! It's so delicious! Brother Ono is great!"

Su Ye sat opposite her and sucked the noodles: "Do you think you are kidding in Xichuan? It's just that food is in Xichuan, not in Shudu, and many people are confused."

In terms of food, except for Shudu, Xichuan and Shuangqing are all good, and Shudu is the most awkward.

There was only noodles for breakfast, but Su Ye also cut a plate of Xichuan smoked sausage for everyone.

He Mingliang ate the sausage: "Is this a smoky sausage? It's smoked by Bai Ya?"

Su Ye: "Well, my dad smoked wild boar sausage, which is thinner than domestic pig sausage. The sausages we have on the other side are fragrant, and they are delicious if they are not smoked. By the way, the smoked in Xichuan dialect is not called fumigation, but Qiu."

Tu Jun: "Oh."

Oh, hammer, do you understand?

Su Ye: "Brother Dog, please guess a riddle, sit on the chimney with bare ass, and fight a World War II celebrity."

Tu Jun had finished eating noodles, but was still not satisfied with drinking the soup, with a confused look on his face: "What do you think?"
Chapter completed!