Let’s talk about Liaozhai at the beginning, I scared all the fans on the Internet to death

"Brothers, has anyone ever eaten the stinky tofu made by Teacher Jiang Ning?"

"I've never tried it, but I saw it's very popular online. Almost every day, there's a queue of more than 100 meters for this stinky tofu."

“Damn, it’s so delicious, doesn’t it smell bad?”

"I don't know, but a lot of people say it smells bad and tastes delicious."

"It's really weird. You won't fool people, right?"

"How could Teacher Jiang Ning deceive people? There are many people posting videos on the Internet. It doesn't look like a fake. Let me think about it. I will go to Changsha tomorrow to try the stinky tofu made by Teacher Jiang Ning."

It was even more exciting than the screw fans that Jiang Ning had created before.

One is that although screw noodles are said to be smelly, the taste is far inferior to stinky tofu.

the second.

Compared with fusilli noodles, the taste of stinky tofu is undoubtedly more exciting.

As long as you can withstand the initial taste, once you taste it in your mouth, you will find that it is a delicious food in the world.

"Hahaha, I finally ate stinky tofu. It tastes so delicious."

"I had the courage to eat stinky tofu today. I thought I wouldn't be able to stand it, but I didn't expect it. This is simply the best in the world."

"It's so delicious, so delicious that I have to stay in Changsha for a month and eat stinky tofu every day for a month."

"It's over. I'm going home tomorrow. What if I still want to eat stinky tofu? What should I do if I still want to eat stinky tofu?"

"Pack it up."

"It's useless to package it. It doesn't have the fragrance of freshly made food."

"Then there's nothing we can do."

But it's not impossible.

Although stinky tofu is just a product recently launched by Jiangning.

But his popularity is extremely popular.

A large number of netizens traveled thousands of miles from all over the country just to try stinky tofu.

Not just across the country.

even.

There are also some old crooks who also want to challenge the stinky tofu.

This is not.

By accident, the queue for the notorious snack bar opened by Jiang Ning was already 500 meters behind.

But even so.

Even if there is a queue of 500 meters, there are still countless people flocking to it.

Fortunately.

Faced with this situation, Jiang Ning once again published the stinky tofu production process in more detail on his Kuaidu account.

Especially the most critical brine production process.

So.

Based on such a detailed production process of stinky tofu, other branches were soon opened in Changsha Wuyi Square.

This slightly eased the queue at the Notorious store.

This also allowed Jiang Ning to liberate himself a little.

Same as before.

After making stinky tofu and various spicy dishes in Changsha, Jiang Ning handed the shop over to a dozen apprentices.

He went to another place, Kawachi.

……

Yes.

Jiang Ning went to Sichuan to promote Sichuan cuisine in Sichuan.

Sichuan cuisine is also one of the eight major cuisines.

However, despite coming to Sichuan, Jiangning has not yet been able to produce a series of Sichuan classic delicacies so quickly.

He first traveled to various places in Kawachi.

The reason for traveling.

One aspect is to take a break.

On the other hand, I have just stayed in Hunan for a while, and the Hunan cuisine in Changsha has just become popular.

I have to let Da Changsha Stinky Tofu last for a while.

Ever since.

During these days, Jiang Ning went to a series of scenic spots in Sichuan.

Mount Emei, Qingcheng Mountain, Jiuzhaigou, Dujiangyan, Leshan Giant Buddha, Lugu Lake, Jianmenguan, Siguniang Mountain, Giant Panda Base, Wuhousi, Kangding Grassland...

Talk about it.

There are simply too many scenic spots in Kawachi.

Even if you visit one attraction every day, you may not be able to visit them all in a month.

If a group of netizens hadn't urged Jiang Ning, Jiang Ning would have wanted to continue traveling.

"You foodies, go ahead, let's share Sichuan food with you tomorrow."

End of tour.

That night, Jiang Ning interacted with many netizens in the live broadcast room.

Hearing Jiang Ning's promise, many Sichuan netizens became excited: "Teacher Jiang Ning, this is right."

"Teacher Jiang Ning, our Sichuan cuisine is no worse than Hunan cuisine."

"Yes, yes, when it comes to spicy food, we in Sichuan are more spicy than those in Hunan."

When it comes to food, all the netizens in the live broadcast room are extremely excited.

Although many onlookers and friends complained.

Teacher Jiang Ning was originally a cultural anchor, but now he has become a food anchor.

This is not the point.

The point is.

Even though Jiang Ning became a food anchor, all his previous fans were brought over without losing any followers.

Not only did he not lose followers, but his number of followers increased again, just a little bit close to breaking 1 million.

As for the reason.

It's actually very simple.

Although the cultural category looks high-end, food is the most important thing for the people.

No matter how educated people are, they still want to eat and like to eat.

Say.

Food is also a part of Chinese culture.

This is not.

The issue of eating spicy food is a topic worth studying in the cultural field.

Then.

Why do Sichuan people like spicy food?

He actually had a variety of reasons for it.

One is geographical and climatic reasons.

Because Sichuan is located in a basin and has a humid climate. In such an environment, the human body living here has heavy moisture. Chili peppers can warm the middle and lower the qi, appetize and improve food, and also have the effect of driving away cold and dampness, so this also gives This shows Sichuan people’s innate ability to eat spicy food.

This is different in offshore areas.

The offshore region is rich in products, and what I like more is the original flavor of the ingredients.

Adding a series of spiciness, for them, ruins the taste of the ingredients themselves.

So generally speaking.

People in coastal areas eat lighter food.

People in the Midwest eat spicy food.

This includes Hunan, Hubei, and Jiangxi.

So when it comes to eating spicy food.

These spicy provinces started working directly.

Some people say that they are the first to eat spicy food.

Some say they are the hottest.

Although this may seem like nothing to argue about.

But it really isn't.

If you win the fight.

Accidentally, this becomes a unique cultural image of the place, which is of great benefit to exporting the food of the place.

Second.

That is food culture.

Because there are a series of well-known dishes in Sichuan cuisine that are very spicy.

Over time, this has developed that Sichuan people like to eat spicy food.

And then there's the history, and so on...a whole bunch of reasons.

In short.

Let’s talk about spicy food.

Even if Sichuan is not the most spicy, Sichuan must have a place on the list of spicy food in China.

even.

Because Sichuan cuisine is very distinctive in its spiciness.

When it comes to eating spicy food, the first thing that comes to mind for many people is Sichuan.

This is not.

When Jiang Ning talks about eating spicy food.

In particular, Jiang Ning produced a lot of chili sauce in Hunan, which excited many netizens in Sichuan.

He had to regain his place in every minute and told Jiang Ning that Sichuan was the most authentic spicy food expert.

I saw many netizens in the public channel talking about eating spicy food.

Jiang Ning smiled and said: "Indeed, Sichuan is really good at eating spicy food. Don't worry, I will make the most popular chili sauce for you tomorrow."

"Teacher Jiang Ning, can this chili sauce compare with those from Hunan?"

"The necessary ones can be compared."

Jiang Ning said with certainty.

Really speaking.

In terms of popularity among the chili sauces from Hunan, they are far inferior to this one.

As for the reason.

That is.

The name of this chili sauce is Pixian Douban.

...the next day.

Jiang Ning got up very early.

mainly.

Jiang Ning had to prepare ingredients for Pixian Douban this time.

Fortunately, Pixian Douban ingredients are very easy to find.

Jiang Ning went to the nearby vegetable market and found the ingredients he wanted.

Clean the ingredients.

At 7 o'clock in the evening, Jiang Ning started broadcasting.

Because there was a notice yesterday.

As soon as Jiang Ning started broadcasting, countless netizens entered Jiang Ning's live broadcast room.

inside.

There are die-hard fans of Jiang Ning.

There are also many chefs from famous restaurants.

for them.

Coming to Jiangning's live broadcast room to watch Jiang Ning's live broadcast is not only a kind of enjoyment, but if you are not careful, you can also learn a skill to support your family, or even make a fortune.

Just like the stinky tofu created by Jiang Ning some time ago.

This is not.

More than a hundred stinky tofu shops have been opened in Changsha Wuyi Square.

Although these branches are not notorious ones opened by Jiang Ning.

They also don't taste nearly as good as Notorious.

But because the reputation of stinky tofu is so famous, and the stinky tofu they imitate tastes pretty good.

Some friends who don’t want to queue will naturally go to other stores.

In this way, the business of some other stores is also booming.

At this time, Jiang Ning announced that he would come up with a brand new chili sauce today.

Many chefs also want to learn.

maybe.

In the future, they can rely on this chili sauce and pass it on from generation to generation.

"Everyone, today we are going to make a chili sauce called Pixian Douban."

The reason why it is called Pixian Douban.

Mainly because Pixian Douban was so famous in my previous life.

So Jiang Ning directly used the name Pixian Douban.

Speaking of which, it is the chili sauce of watercress.

immediately.

After introducing Pixian Douban, Jiang Ning took out Douban, the main ingredient of Pixian Douban, and put it in front of the camera.

"This is the douban that everyone often eats, which is also the broad beans that we usually eat."

"But he's dried now."

The broad beans purchased by Jiang Ning are also dried.

If you make it yourself in private, you can buy fresh broad beans and dry them yourself.

But because of the live broadcast time, Jiang Ning could not wait dozens of days for him to finish the work.

"This is Sichuan's unique red pepper. We chop it up as before."

"Then, we pour the bean paste into the chopped chili peppers."

"Then, we add salt and powder, and stir them together."

"By the way, remember to wear gloves when stirring, or use a shovel to stir."

This said.

Everyone laughed suddenly.

Obviously.

Everyone remembers.

Jiang Ning was injured the last time he peeled off the pepper skin with his bare hands.

"Then add some white wine, and then seal it."

“In about a month, we’ll be able to eat it.”

After sealing the Pixian Douban, Jiang Ning did not stop: "Some people may say that this Pixian Douban looks very ordinary."

This is true.

Although Pixian Douban is well-known.

But it seems that the production process is not complicated.

It's just that the ingredients used are a little surprising, such as adding broad beans to the peppers.

But this is understandable.

In addition, everyone has never eaten Pixian Douban, so naturally they don’t know what Pixian Douban tastes like.

Jiang Ning also knows what everyone will think.

and so.

Jiang Ning continued: "The production process of Pixian Douban is not complicated. You can also do it at home according to the method I just did. It's just that you may not know what the Pixian Douban tastes like, so... I'm here Here is a dish made with Pixian Douban.”

Done.

Jiang Ning took out a jar from the other side: "This is the Pixian Douban I made during my travels these days. As you can see, the Pixian Douban has been fermented successfully, and the douban and pepper have been perfectly blended together."

Jiang Ning put down the Pixian Douban and found two eggplants: "Today we will make a fish-flavored eggplant dish."

"Fish-flavored eggplant?"

"Correct."

“Do you add salted fish to the eggplant?”

"No."

Jiang Ning shook his head: "This time, we won't put fish, let alone salted fish, or any other meat. I just want to create the smell of fish in this eggplant dish."

"That's impossible."

"Everyone is watching."

Quickly chop the eggplant.

There is no special processing of eggplants. Jiangning's frying method uses the usual frying method.

but.

When he fried the eggplant, he added the Pixian bean paste he had made before.

"All right."

sometimes.

With the combination of ingredients, he will have unexpected changes.

Just like this fish-flavored eggplant dish.

When Pixian Douban met eggplant, a series of chemical reactions took place.

A smell of fish smell came to my face.

Jiang Ning's stomach growled just as soon as he smelled it.

"How's it going? Did everyone smell it?"

Jiang Ning sniffed it vigorously and said to the camera.

But everyone in the camera was dumbfounded: "Teacher Jiang Ning, we haven't eaten it. How do we know if there is fish flavor in it?"

"Uh……"

This said.

Jiang Ning was dumbfounded.

Yes.

This is a live broadcast.

When you watch the live broadcast, you can at most see how the dish tastes and how it tastes.

But when it comes to taste, it really can’t be conveyed to the public through the screen.

"Hey, what else should I do? I can't make them one by one for everyone to eat."

Although he knew that no one could smell the fish, Jiang Ning was very hungry at this moment, but he started eating directly.

But soon.

At this time, someone in the live broadcast room gave Jiang Ning a huge reward: "Teacher Jiang Ning, I believe in you."

"I'll go, 100 million."

Jiang Ning was stunned when he saw the amount of the reward.

"This brother, is he so rich?"

"Teacher Jiang Ning, I believe in you and your fish-flavored eggplant dish. I just want to say, can you authorize this fish-flavored eggplant dish for us?"

"Licensing is okay, but you know my rules. I make delicious food just to share it. I don't want to treat it as my own patent."

"Teacher Jiang Ning, I understand what you mean. I am also the person in charge of a restaurant. What I mean is that we just want your approval, and we don't want to own the patent for the fish-flavored eggplant dish."

"Is it just me nodding?"

"Yes, Teacher Jiang Ning, all I need is your nod."

"Haha, interesting."

Jiang Ning smiled.

Although this netizen looks stupid and has a lot of money.

But it's not stupid at all.

Even if there is no patent, they do not own it alone.

But with Jiang Ning's current popularity.

As long as Jiang Ning nods, for them, it is a golden sign.

This is equivalent to a Jiangning authorized store.

It is equivalent to another branch of Guangzhou.

Just have the title.

Let alone 100.

It’s worth 500 million.

"In that case, then come over and take my jar of bean paste."

With such a visionary merchant, Jiang Ning doesn't have to cook for everyone himself.

"Thank you, thank you Teacher Jiang Ning."

Jiang Ning affirmed.

The person in charge of the hotel screamed excitedly, and then gave Jiang Ning a huge reward and said, "Teacher Jiang Ning, I'll be here right away." (End of Chapter)