For example, when making dry-pot shrimp, you need to put some seafood sauce inside to increase the umami flavor.

As for the dry pot duck head, peanut butter and Zhuhou sauce must be added to increase the aroma and secret flavor.

As for the dry pot sausage, you need to add some chopped pickled peppers to add a bit of sour and spicy flavor to the greasy sausage.

Although dry pot dishes use one sauce to make hundreds of dishes, individual dishes still need to be flexibly adjusted according to the ingredients, otherwise all the dishes will have the same taste and customers will easily get bored.

Lin Xu prepared about ten kilograms of dried chili segments, sifted out the chili seeds, boiled a pot of water, poured the dried chili segments in and simmered over low heat until the pepper segments swelled, then took them out to control the water.

Then he took the large food processor used for processing sauces in the store and poured a whole five-pound jar of bean paste into it.

The biggest difference between dry pot sauce and other sauces is that all ingredients need to be chopped, so that the aroma can be better released when boiled.

These bean pastes originally need to be minced, but Master said that a good chef must be good at using the power of technology.

After adding the bean paste, Lin Xu brought over the black bean sauce used to make the black bean sauce pork ribs, and used a slotted spoon to scoop out a large spoonful of steamed soft cooked black bean paste.

Tempeh can give dishes a rich soybean flavor and is an essential ingredient in dry pot sauce.

After a spoonful of cooked tempeh went down, Lin Xu put another spoonful of uncooked tempeh inside.

Start whipping.

After the device is powered on, press it for three seconds to pause, then press it for another three seconds and continue to pause.

By using this method of rotating - pausing - rotating again - pausing again, the bean paste can be smashed into pieces, but it will not be stirred into lakes and lakes. It has the same effect as chopping with a knife.

Beat the sauce well, pour it out, add the cooked chili peppers, and mince them in the same way.

Then Lin Xu brought over the spices needed to make dry pot sauce.

The spices are not complicated either. They mainly include Sichuan peppercorns, star anise, cinnamon, bay leaves, white pepper, cumin and cumin seeds. After all the spices were prepared, Lin Xu brought over a few Luo Han Guo according to the amount of bean paste and glutinous rice cake pepper.<

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Luo Han Guo is an essential ingredient in dry pot sauce.

This spice, which is mostly used to make tea, can bring a sweet flavor to the dry pot sauce. It can not only neutralize the spiciness, but also enhance the freshness.

Place a wok on the stove, turn on a low heat, and put all the spices in before the pot is hot. Luo Han Guo is relatively large and needs to be broken into pieces.

Use dry frying over low heat to slowly bring out the aroma of the spices.

Then pour these spices into the grinder and grind them all into large powder.

Finally, prepare some minced ginger and garlic for flavor enhancement, and all the ingredients are ready.

Lin Xu set up a large wok and started making dry pot sauce.

Because you are making sauce, you need to slide the wok several times to avoid the possibility of sticking.

After sliding the pan, add half a basin of cooking oil, and then add two tablespoons of lard.

I prepared a lot of sauce today, which can make almost two hundred servings of dry-pot cauliflower, so the amount of fat used is relatively exaggerated.

When the oil is 30% hot, pour the crushed bean paste into the pot in batches.

There is too much bean paste. If you pour it all into the pot at once, the fat will pool out. Pour it in in batches to allow the bean paste to fully blend with the cooking oil in the pot.

After putting everything down, simmer over low heat.

Don't rush this step, you have to simmer it slowly. You must boil out all the red oil in the bean paste and the aroma of the two kinds of tempeh, so that you can proceed to the next step.

This process is very slow, lasting about twenty minutes, before the bean paste in the pot is completely cooked, and it even has a dry aroma.

When the temperature is reached, pour in the prepared glutinous rice cake pepper and continue cooking.

The glutinous rice cake peppers have been filled with water, and a steam will rise as soon as they are put into the pot. The contrasting flavors of the bean paste and the peppers will float out with the steam, which will make the aroma of the sauce more mellow.<

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Originally, dry pot sauce was created based on the strong aroma of dry pot dishes after being cooked for a long time, so there should be no pungent aftertaste.

These flavors should be boiled out slowly, leaving only a mellow and soft fragrance.

When the glutinous rice cake and chili are almost cooked, add minced ginger and garlic, and finally add ground spice powder.

After all the ingredients were put in, Lin Xu added two whole bottles of oyster sauce, two tablespoons of white sugar, and a bottle of steamed fish soy sauce into the pot.

Continue stirring until it becomes a sauce, then turn off the heat and serve.

By the time we reached this point, it was already eight o'clock in the evening, and the evening rush hour in the store had almost passed.

"Boss, is this sauce ready to be eaten now?"

Ma Zhiqiang, a chef from North China, is relatively new to griddle-pot dishes. He was so greedy for the aroma just now, so when he saw it was ready, he wanted to try it.

Lin Xu said while putting it into the basin:

"Normally, you need to let it sit for a day and night before using it to allow the aroma to settle in. We are not so particular about eating it ourselves. Let's eat it for lunch tomorrow and try it in the store in the evening."

"Okay! By the way, boss, the bean paste and those condiments are very salty. Is the saltiness of this sauce too strong?"

Ma Zhiqiang’s words made Lin Xu happy:

"No, just a small spoonful is enough when cooking, and it saves you the trouble of seasoning, which is more efficient for restaurants."

Put the sauce into the cold storage to cool naturally, Lin Xu washed the pot and prepared to leave work early.

Just now, he was cooking the dishes ordered by customers while worrying about boiling hot pot sauce. He was exhausted and planned to take a rest early.

After explaining to Wei Gan, Lin Xu took off his apron and walked down the stairs.

I first greeted the customers eating downstairs before returning to the service desk.

At this moment, Shen Baobao was holding a few disposable cups and a piece of dried fish. According to the online tutorial, he clumsily performed the Three Immortals Returning to the Cave for Dundun to guess.

Dundun has never seen it before, but I think it’s quite interesting.

Staring at Shen Baobao's hands with all his attention, his little tail swayed slightly, looking very happy.

The relationship between mother and child has been fully repaired.

Finally, after a lot of mistakes, the performance of Three Immortals Returning to the Cave was finally completed.

"Okay, it's your turn to guess. If you guess it, I'll give it to you."

Baobao Shen breathed a sigh of relief. With this relaxation, he raised his hand a little too much and touched the cup that was turned upside down in the middle, revealing the dried fish inside.

Dundun turned a blind eye, thought cooperatively, and first extended his paw to the leftmost cup.

After hesitating for a moment, he reached for the cup on the right.

While testing, he looked at Shu Yun next to him, as if he wanted to apply for off-field assistance.

But in the end, it put its paw on the middle cup and pushed it gently, and the dried fish under the cup was exposed.

"Wow, my son is so smart. Come on, mommy will give you two more pieces of dried fish."

Lin Xu: "..."

From now on, don’t make it difficult for your children to cooperate with you like this. It’s heart-wrenching to see.

Moreover, cats’ sense of smell is no less than that of dogs, and is many times more developed than humans. Even with their eyes closed, they can accurately identify the location of dried fish.

Play three immortals return to the cave with a cat, no matter how fancy you play it, it will be in vain.

When Dundun started eating the dried fish, Lin Xu came over and said:

"Let's go back. I'm a little tired today and plan to take a rest early."

"Okay, wait...I'll go upstairs to get some chestnuts."

After Shen Baobao left, Lin Xu rubbed Dundun's big head:

"Thank you for working so hard to make your mother happy...I'll see if there's any meat you haven't eaten tomorrow and buy some for you to try."

Upon hearing this, Dundun reached out and patted Lin Xu's hand with her paws.

Reach a consensus!

In the morning, after Lin Xu braised all the roast chicken in the braised food department, he called Lao Huang:

"Is there any rare meat lately?"

"Yes, the pigeons are getting fat now. Do you want to try them?"

Pigeon?

Thinking that Dundun had never eaten pigeon meat, Lin Xu said:

"Then you can give me some. My senior brother and his family are coming over for lunch at noon, so I'll see what I can make."

Upon hearing that Xie Baomin went to the restaurant to eat and also wanted to eat pigeons, Lao Huang on the other end of the phone said:

"Then I might as well eat with you. Pigeon counts on my meal. By the way, call Professor Cui. We had a very interesting chat with him yesterday."

Speculation?

Lin Xu didn't expect that the deliveryman and the boss who researched artificial intelligence could chat together.

He smiled and said:

"Okay, I'll call Professor Cui in the morning and ask him to come over to eat pigeon. By the way, I'll ask my senior brother to research a pigeon dish. If it works, I'll serve a pigeon dish in the store."
To be continued...