Chapter 73 Boil soy sauce

Author: round head and round belly

Chapter 73 Boil soy sauce

Huang Xiaoming originally wanted to eat a piece of tofu, but he didn't expect that the tofu was so delicious, which whetted his appetite.

He was already very hungry, but he couldn't bear it anymore. He asked Li Yi, "Li Yi, what should we eat for lunch?"

"I want to eat fried rice!"

Wu Lei raised his hand and reported without thinking.

But Li Yi shook his head: "I won't make water fried rice today, let's make soy sauce fried rice!"

"ah?"

Wu Lei was a little disappointed and asked: "Will it release oil?"

"Don't let go."

Li Yi smiled and said: "It's still the same way as using water to fry rice."

"That's great! I can eat it too!"

Wu Lei was happy again.

“Soy sauce fried rice…”

Huang Xiaoming seemed to be reminded of memories: "My grandma often made soy sauce fried rice for me when I was a child. It is made in a pot that has been used to stir-fry vegetables. It is very delicious."

As he spoke, he couldn't help but swallow his saliva.

"That just reminds you of your childhood."

Li Yi made a joke and then asked Liu Yifei: "Where are the spices we brought back from the airport?"

"I put it in the cabinet. What do you want? Soy sauce?"

As Liu Yifei spoke, she came to the spice cabinet and took out a glass bottle from it.

There was no label on the glass bottle, and the bottle mouth was even plugged with an old-fashioned rubber stopper. There was a dark liquid in the bottle. After shaking a little, it hung on the bottle mouth, with a brownish-red color.

"Yes, that's it."

Li Yi took the bottle, opened the rubber stopper, smelled the smell, and nodded with satisfaction: "This is the smell."

"I'll smell it."

Liu Yifei came over curiously and sniffed at the mouth of the bottle.

"Well, it smells like soy sauce."

Seeing her pretending to be serious, Li Yi couldn't help but laugh.

Seeing him laughing at her, Liu Yifei said a little embarrassedly: "What's wrong? It just smells like soy sauce!"

"Yes! It tastes like soy sauce!"

Li Yi nodded in agreement, then asked with a smile: "Do you smell anything special?"

"Hmm...it seems to have a stronger flavor than ordinary soy sauce."

Liu Yifei recalled the taste and asked doubtfully: "But I don't think the difference is that big? Is it necessary to go to the place of production to buy it?"

"Of course it's necessary."

Li Yi put away his smile and explained seriously: "Soy sauce, like wine, is also divided into two categories, one is brewing soy sauce and the other is preparing soy sauce.

Brewing soy sauce is equivalent to pure grain wine. It is brewed from pure grain and has better quality.

Preparing soy sauce is based on brewing soy sauce and mixing it with food additives such as acid hydrolyzed vegetable protein seasoning liquid. The prepared liquid condiment is of poor quality and is equivalent to inferior wine mixed with alcohol.

I usually only use brewed soy sauce when cooking, but there are several techniques for brewing soy sauce, and each technique has different quality and flavor.

The processes for brewing soy sauce are roughly divided into two types, dilute-state fermentation and solid-state fermentation.

Thin fermentation is to use raw materials such as soybeans and wheat, which are cooked and koji-made by Aspergillus, then mixed with salt water to make a thin mash, and then fermented to make soy sauce.

To put it bluntly, it is the same as making rice wine or fruit wine, the raw materials are dilute.

Solid-state fermentation is like making liquor. The raw materials are made into solid fermented fermentation and then fermented.

The solid-state fermentation process has a relatively short fermentation time, and the soy sauce produced is thick and deep in color. It is generally used to make dark soy sauce and is used for coloring when cooking.

The dilute fermentation process requires a longer fermentation time and a better flavor. It is generally used to make light soy sauce or extremely fresh flavored soy sauce.

However, the process of dilute fermentation can be divided into two types: normal temperature fermentation and low temperature fermentation.

The quality of soy sauce made using low-temperature dilute fermentation process is better, but the fermentation cycle is also longer and the investment is relatively large.

There are relatively few gardens that use the low-temperature dilute fermentation process to make soy sauce. The one I know that makes soy sauce better is this one in Jieyang.

If you want to achieve the ultimate taste, you must use the best raw materials and buy good soy sauce, of course it is necessary."

Listening to Li Yi's explanation, the people present seemed to be listening to heavenly scriptures, and they didn't even notice that their mouths were open.

The barrage in the live broadcast room was also flooded by confused viewers.

"I feel like I'm back in college class."

"No, are you really going to teach us?"

"Brother, I know you are good at craftsmanship, but you even know how to make soy sauce. Isn't that a little too perverted?"

"I learned it! I didn't expect that there are so many kinds of soy sauce. I will only buy brewed soy sauce from now on!"

"Damn it! I just went to the kitchen to take a look. The imported soy sauce I bought at home really has a low-temperature dilution process!"

"Nice! All I can say is that it's so professional!"

Zhao Jinmai couldn't help but marvel: "Oh my god! I didn't expect soy sauce to be so complicated!"

Li Yi smiled and said: "At least it has a history of more than three thousand years, so it's normal for it to be complicated."

"Brother Yi, hurry up and fry!"

Wu Lei was a little eager to try: "I want to try how powerful this soy sauce is!"

"Don't worry, the soy sauce still needs to be boiled before it can be used for fried rice."

As Li Yi spoke, he placed the soy sauce bottle on the counter.

"ah?"

Wu Lei was stunned: "Does the soy sauce still have to be boiled? We all eat it directly!"

"So you can't make it taste like a restaurant at home."

Li Yi explained with a smile: "Many of the soy sauces used in restaurants are compound soy sauces that need to be processed."

As he spoke, he prepared the materials.

He first soaked some dried mushrooms, then asked Wu Lei and others to help wash some green onions, ginger, onions, and coriander, and then cut them into sections.

Then, he turned on the pot, heated the pot with cold oil, heated the pot first, then left the base oil, poured all the spices into the pot, and stir-fried over medium heat.

As he stir-fries, the moisture in the spices is fried little by little, and the flavor inside is also fried into the oil.

At this time, Li Yi poured a whole bottle of Jieyang soy sauce into the pot.

Turning down the heat, he took a grass fruit and smashed it to remove the seeds.

I also took some galangal, dried ginger, cloves, white pepper, bay leaves, fennel, yellow gardenia, Sichuan peppercorns, and cinnamon, put them into the pot one after another, and slowly simmered them over low heat.

As the temperature gradually rises, the flavors of all the spices gradually evaporate and blend together, forming a unique fragrance.

"Oh! It smells so good!"

Wu Lei stretched out his head, his nostrils twitching, sniffing greedily, and admired while sniffing.

“It smells really good!”

Huang Xiaoming also sniffed and sighed: "This is the first time I have smelled such fragrant soy sauce."

Liu Yifei was lying next to the counter, holding her chin in one hand, looking at Li Yi who was concentrating on boiling the soy sauce, and then staring at the soy sauce in the pot with anticipation.

Zhao Jinmai noticed Liu Yifei's gaze, glanced at Li Yi, pursed his lips, smiled, and praised: "A serious boy, he is really handsome."

Wu Lei listened and nodded repeatedly: "Brother Yi is so cool, I declare that from now on my idol will be Brother Yi!"

The most important thing when boiling soy sauce is the heat. You must not burn the pot. If it burns, the whole pot of soy sauce will be useless.

So Li Yi focused all his attention on the pot and ignored their joking behind him.

Seeing that the soy sauce was about to boil, he took a piece of brown sugar and a few rock sugars, put them into the pot, and continued to push the bottom of the pot with a shovel to prevent it from getting stuck.

When the brown sugar and rock sugar were completely melted and a hint of caramel aroma began to emit, Li Yi turned off the heat.

The residual heat in the pot continued to heat the soy sauce. Li Yi pushed the bottom of the pot twice, then took out the wooden spatula, dipped his finger in the soy sauce, put it in his mouth to taste, and then nodded with satisfaction.

Seeing this, Wu Lei stretched out his hand out of curiosity: "I'll try it too."

He dipped his finger into some soy sauce, put it in his mouth, and immediately exclaimed: "Oh my God! This soy sauce!"

Huang Xiaoming also curiously took a bite and was instantly surprised: "It's so fresh!"
Chapter completed!