(We went over budget for this one.)
Is it too wasteful if I make fried alfalfa with Maotai Baijiu?
I think number 1 was made with Maotai.
I think number 3 was made with Maotai.
I choose number 2.
Hello, I'm Amanda!
I'm gonna make you some fried alfalfa in season.
Many people love fried alfalfa,
But it's difficult to make at home.
If you've ever ordered liquor-fried alfalfa at a restaurant,
You already know it's good because it's so greasy.
You can just tell by how greasy the plate gets.
So I'll be sharing 3 secrets today...
...on how to use less oil...
...yet still make soft and delicious fried alfalfa.
Another key ingredient is none other than liquor, right?
If so, does the liquor itself have a major impact on the taste?
Watch 'til the end to find out.
250g alfalfa, 2 tbsp Baijiu, 2 tbsp soy sauce, 1g salt, 1g sugar, and oil.
If you're aiming for a softer texture, prep the leaves before cooking.
Pull off the thicker stems, leaving about three leaves.
The first secret is to prep all the ingredients properly.
Only 4 ingredients are used for fried alfalfa: salt, sugar, soy sauce, baijiu.
So you could say it's an easier dish.
Once they're on the frying pan, they cook so fast.
So you have to prep ahead.
The second secret is that you need high heat on the pan.
So it's best to use a big pan.
No need to use too much alfalfa. 250g is enough.
After you rinse the alfalfa, dry off the moisture completely.
When the pan is hot enough, cover it in oil.
Sprinkle salt and sugar, and then dunk the alfalfa in.
This way, you can thoroughly fry them in a short time.
Pour the soy sauce immediately after, then circle the pan with the baijiu.
The heat evaporates the alcohol,
...and retains the liquor's flavor.
The third secret is to take 2 tbsp of oil from the pan and put it on the finished dish.
This way, the grease on the plate...
...will properly retain the flavor of alfalfa and liquor.
The finished alfalfa will have a soft texture, fresh scent, and a strong hint of liquor.
What you're probably wondering is,
If the baijiu that goes into it matters.
Does good liquor make good fried alfalfa?
If we compare dishes made from baijiu of different prices,
I think we could tell.
So I hosted a blind tasting.
I used Olguotao, Luzhaolaojiao, and Maotai.
By using different baijiu of different prices, (Luzhaolaojiao 308¥/500ml, Maotai 1499¥/500ml, Olguotao 5.8¥/100ml)
I made 3 servings of fried alfalfa for each using the same alfalfa, seasoning, and pan.
Let's proceed with the test with three anonymous participants.
Rule: Three anonymous testers are blindfolded and try to identify the used liquor.
Let's interview applicant no. 1.
You're from Guizhou, yes?
-Yes.
-Have you been drinking Maotai since you were young?
-Yes, I have.
-You must be well-aware of different baijiu brands and types.
-Yes, I have a rough knowledge of the kinds of Chinese baijiu out there.
(Guizhounese Walking Encyclopedia: Daughter of the liquor county)
-Let's begin. Please pick up the chopsticks.
-Let me help you pick up number 1. (1: Fried Alfalfa made with Maotai)
Try and really taste it.
Here's number 2. (2: Fried Alfalfa made with Luzhaolaojiao)
Here's number 3. (3: Fried Alfalfa made with Olguotao)
Which one was your favorite?
-I'd have to say number 1.
-Can you guess which one was made with Maotai?
-I think number 1 was. (1: Maotai)
-Then can you guess which of the remaining two was made with Olguotao?
-I think the middle one was Olguotao.
(2: Luzhaolaojiao) -Then No. 3 must have been Luzhaolaojiao, yes?
-Um...I think so. By elimination. (3: Olguotao)
-Why did you pick No. 1 as your favorite?
-Given you made the same amount of all 3 dishes, No. 1 had the most flavorful seasoning.
-Awesome. Thank you for participating.
-Let's interview participant 2.
I heard you're from Shanghai, yes?
-Yes.
-You must have had fried alfalfa quite often growing up, then?
-Yes.
-Did your family make fried alfalfa out of Baijiu?
-That's correct.
-Did they use the good kind?
-Not really, I think we used the common kind.
(Shanghai Local: Fried Alfalfa Killer. If it's in season, I gotta have it!)
-Let's begin the test.
This is fried alfalfa no.1. Please bring some to your mouth & taste it. (1: Luzhaolaojiao)
-Is this enough? Am I doing okay?
-No, you barely picked any up. Try again.
Here's no.2. (2: Olguotao)
Here's no.3. (3: Maotai)
-Okay, I'm done.
-First, tell us which one was your favorite.
-I liked no.3 the best.
-Then can you guess which one was made with Maotai?
-I think no.3 was made with Maotai. (3: Maotai)
-Then can you guess which of the remaining two was made with Olguotao?
-I think no.2 had the simplest liquor flavor,
...so I'm guessing no.2. (2: Olguotao)
-Then can you tell us why you liked no.3 the best?
-I picked 3 because... you know how alcohol evaporates when you boil it?
I figured, since Maotai is expensive, it'll still retain that liquor flavor.
I thought no.3 had the strongest liquor flavor,
...which allowed for a stronger overall flavor.
-Thank you, that concludes it!
Here's participant no.3. Hello. A few questions first?
I've heard you've never really drunk liquor...
...nor have you had any fried alfalfa.
-Yeah, my family never made any.
-You really haven't had even a sip of liquor?
-You could say that.
-Then you know nothing about Baijius?
-Correct.
-So you're unaware of the special flavor Maotai has?
-Absolutely.
(A Blank Slate: Never had liquor nor fried alfalfa)
-Let's begin the test.
First, here's number 1.
(1: Fried Alfalfa made with Olguotao)
This here is no.2. (2: Maotai)
Here's 3. (3: Luzhaolaojiao)
Which one did you like most?
-It's number 1 for me.
-Which one do you think was made with Maotai? Take a guess.
-I've never had Maotai so I wouldn't know, but I'm guessing No.2.
(2: Maotai) -Why number 2?
-How should I put this... it tasted different from the other two.
Number one had a familiar flavor. It was plain.
Maotai is expensive, right? I think it had a stronger flavor.
No.1 just tasted like plain liquor; no extra hints.
No.3 was... The alcohol was strong in that one, I think?
And No. 2 had a complex flavor.
(Complex means expensive.) If No.2 is the expensive one, I'm guessing it's because of the complex flavor.
-Then out of No. 1 and 3, which was made with Olguotao?
-No.1 tasted kinda cheap. (1: Olguotao)
("Tastes cheap..." Olguotao's CEO, I'm sorry!!!)
Now that we've done the taste test with the three participants,
I think you have enough to decide for yourself...
...if it's really worth it to make fried alfalfa with Maotai.
I've never had any fried alfalfa made with Maotai anywhere,
...but I think I can guess how much it'll cost.
The official price tag of Maotai is 1499 Yuan.
There's no guarantee that you'll get it at this price,
So roughly...
You need about 10mL of Maotai every time you make fried Alfalfa.
It's 500mL per bottle or 50 uses.
So on average, for every dish...
You'd need 29.98 Yuan worth of Maotai.
Other than that, there's the price of alfalfa,
...labor fees, utility fees...
Let me show you a formula.
10ml Maotai = 1499 yuan / 50 = 29.98 yuan, About 15min of labor = 6378 yuan (Ave. salary in Shanghai) / 160 (monthly total hrs) / 4 = 9.97 yuan, 250g alfalfa = 5.9 yuan, A dish of Maotai Fried Alfalfa = 29.98y + 9.97y + 5.9y = 45.85 yuan)
Try making some at home!