Chen Chong's mouth twitched, and his hands couldn't wipe his eyes. He could only point to a pile of peppers on the cutting board with tears in his eyes, and replied in a calm manner.

“Chi, smoked.”

"So many chili peppers? When will you get them alone?" Lin Tiantian blinked her big eyes and was shocked by the chili peppers piled up like hills. "Let's help you."

"No, this thing is very uncomfortable when it gets stuck on your hands."

Before Chen Chong could dissuade him, a group of people rushed in excitedly, imitating the former, and breaking off the pepper stalks with their hands.

For these students who grew up in greenhouses, doing something new is always fun than looking at books all day long, so they do it so passionately.

It’s a pity that ideals are always plump, but reality is skinny. Lin Tiantian and others completely underestimated the power of peppers. In the end, everyone became tears. At first glance, it was like five people crying at peppers, and the scene was quite tragic.

During this period, Chen Feng came here once, but was ruthlessly persuaded to retreat by this scene.

"Don't rush to flush, otherwise your hands will feel hot all afternoon." After processing the peppers, Chen Chong called Wang Xiongxin, who wanted to wash his hands. In the latter's puzzled eyes, he quickly took out a large bowl, poured some white vinegar and water and stirred it well. "Yes, soak it here first and then wash it with soap. Vinegar is acidic and can neutralize with capsaicin and it will take effect quickly."

"Then just soak it in vinegar, why bother with water?" Wang Xiong was puzzled, but he still did.

"Are you stupid?" Chen Chong shook his head, "Don't underestimate the vinegar in the kitchen. High concentration of acetic acid can hurt your hands. You need to dilute it with water."

"I can't tell, Boss Chen knows a lot." Zhang Meng said with admiration, quickly put his hand into the bowl and said with tears in his eyes.

"It's all some common sense in the kitchen, so it's nothing." Chen Chong pushed the peppers that had gone to the stalk together, and then quickly lit the pot.

Lin Tiantian and others are here for dinner. I am grateful for help. He can no longer starve them.

…

"By the way, why didn't Zhou Fei come today?" Chen Chong was in a good mood. When he was serving a few people, he deliberately changed the white rice to five-color glutinous rice like Chen Feng, which immediately attracted the attention of Lin Tiantian and others. He took out his mobile phones and took a few photos and posted them to his Moments to show off.

Even because the appearance of the five-color glutinous rice and the extremely exquisite tableware were too eye-catching, the few people were reluctant to move their chopsticks, which made Chen Chong laugh and cry.

"I'm planning to tell you." Lin Tiantian put down her phone with a serious expression.

Chen Chong was slightly stunned, not understanding the other party's meaning.

"Isn't it just the beginning of school? Our school's food list is about to usher in a new round of evaluation. Zhou Fei's brother is a member of the 'food club', so he has been lobbying his brother since last night and asked him to take people to you to try it." Zhang Meng said quickly.

“Food club?”

"Well, the food list was originally a post about food that a senior accidentally made a few years ago. Somehow, it suddenly became popular in the campus post bar. As the latecomers continued to improve, the "food club" was gradually established and the school's funding subsidies were obtained. Even the principal would often check food strategies on it. Do you think it is magical?"

When it comes to eating, Zhang Meng couldn't stop. "What's even more amazing is that as long as he is a member of the food club, many restaurant owners around him know each other. When he sees them going to have a meal, he will most of them give him a certain discount! It's such an enviable identity."

"That's because restaurants around the school know the existence of the food list. Who doesn't want to advertise for free?" Chu Lan pointed out the true meaning of it, then looked at Chen Chong, who was confused, and covered his mouth and smiled: "It seems that someone really doesn't know."

Chen Chong smiled awkwardly and looked at the "returning customer" diagonally opposite him without any trace. The fat man must have known it, but he had never told him!

"Don't worry, we are all your loyal fans. With your skills, you will definitely be on the list!" Seeing that he didn't speak for a long time, Wang Xiongxin patted his chest and cheered him up.

"Yes, we all look forward to you!" Lin Tiantian and others supported in unison.

"Then I'll thank you first, and thank Zhou Fei for me." Chen Chong nodded. No matter what, this is indeed a good publicity opportunity. He must seize it, "When is it?"

"Tomorrow at noon."

...

After seeing off Lin Tiantian and others, Chen Chong welcomed two new guests. Although the other party complained a few times because the dishes were too few, he was still conquered by the fish-flavored shredded pork rice set and said that he would come often in the future and hoped that Chen Chong would launch some new dishes.

This is a good start.

Back in the kitchen, Chen Chong continued to make the legendary bean paste.

It is worth noting that before processing Erjingtiao peppers, be sure to ensure that the cutting board is free of oil and water, otherwise it will cause the peppers to undergo qualitative changes in the later stage.

Take out a large clean iron basin and set aside to set aside, pour the peppers on the cutting board in batches and chop them.

Dongdongdongdongdong...

Chen Chong was so happy to chop. The knife was like chopping watermelons, giving him an inexplicable feeling of pleasure.

Of course, he still did not ignore the technical key points, that is, he should not hide too much, because the fermentation time is long and cannot be kept too large, which affects the taste and appearance. The overall size is best to keep between 0.8 and 2.2 cm. Therefore, the technology product of a cooking machine cannot be used at all, and can only be replaced by pure handicrafts.

Put the chopped peppers into a bowl and add salt to mix at a ratio of 5:1. However, due to personal taste, the ratio can be adjusted appropriately to 5:1.5. In short, it must not be too light, otherwise the fermented bean paste will be sour.

Stirring chili and salt is not a simple task. You must not only stir, but also hold a pestle. The speed and strength are consistent. Do not be too fast or too fast, or light or too heavy. Knead the salt into the chili as much as possible.

After stirring evenly, Chen Chong's back and clothes were completely wet with sweat, and his arms were shaking slightly due to soreness. But he did not stop and rest, but took advantage of the heat to pour the previously fermented beanban water into the chili for the final stirring.

This is more tiring than stirring the peppers, because there is water, the resistance of the stick will be very high!

Chen Chong gritted his teeth and insisted, using all his strength to keep stirring at a constant speed to prevent the beans from breaking during the stirring process.

The muscles of the forearm have been raised, the meridians are bulging, and sweat is squeezed out from the pores, like a layer of oil. I have to say that at this time, he gives people a sense of strength and softness.

call.

Ten minutes later, the peppers and beanban in the iron basin were poured into the earthen pottery jar. At this point, the legendary beanban sauce was finally made.

Of course, this is when you have a clay pot. Normally, the bean paste you put into the container needs to be placed in a sunny place, and the lid should be opened, sun and exposed every day, so that it can slowly ferment for at least one year, so that time and sunlight can create its unique fragrance!

(To be continued...)
Chapter completed!