gourmet food

Chapter 100 The Troubles of Egg Liquid

Although Chu Yunfeng was mentally prepared to face hell-like training again, the difficulty of learning the two-star dishes still caught him off guard.

After his skill level was upgraded from apprentice to junior, Chu Yunfeng felt that his cooking skills had greatly improved, especially his patience.

But why did I fail more than ten times in a row from the beginning, which made me a little impatient.

The first step is to beat the eggs. Four eggs are needed to make this egg fried rice. According to the size of black eggs, the four eggs add up to one and a half ordinary eggs.

It's just a matter of cracking an egg. The requirements of this system are a bit too cool. I can sum it up in just eight words: the speed must be fast and the movements must be cool.

Chu Yunfeng can understand that the speed is fast, but why do you need to be handsome?
Is the food made by the handsome movements delicious?Chu Yunfeng began to feel a little confused.

But these are not the point. The point is why is it so strict even to crack an egg?
Hold an egg in each hand and crack it against both sides of the bowl to separate the egg from the shell.

This requirement does seem relatively simple, but it not only requires the two eggs to be knocked at the same time, but also the egg liquid inside to fall into the bowl at the same time.

Not only that, even the width of the eggshell opening is regulated, which shows how strict it is.

"Error, the error is more than 1 second, try again!"

Okay, the egg on the left fell a little late, I admit it, let’s continue...

"Error, the error is more than 2 second, try again!"

Okay, this time it’s the one on the right, I admit it, let’s continue…

Just the step of beating eggs took Chu Yunfeng 5 hours. In the end, the success rate reached over 99% and he passed the assessment.

"Your sister is a pervert." Chu Yunfeng despised the system and protested against such a strong standard.

The next step is to stir the egg liquid. The requirements of this step are also very strange. The strength and speed of the stirring should be balanced. The strength should not be too large, and the speed should not be too slow.

Well, you have the final say, Chu Yunfeng continued to train hard.

However, although the requirements of this step are very strange, they are not difficult. Chu Yunfeng only spent half an hour to complete it.

The next step was chopping green onions. Chu Yunfeng was already familiar with this step and made no mistakes at all. He passed it all at once without hearing the annoying system prompt.

Next, the formal preparation begins. First, the hot pot is heated. Every part of the pot needs to be filled with temperature, so that every grain of rice can be fully heated during the frying process.

After the hot pot is finished, you need to add oil, but the first thing to put in the pot is not linseed oil, but rapeseed oil.

Flaxseed oil cannot be heated for a long time. Once the heating time is too long, it will lose a lot of nutrients, so the step of frying eggs is rapeseed oil.

The unique aroma of rapeseed oil combined with eggs will not only enhance the color of the eggs, but also make them more golden.

Moreover, the aroma of rapeseed oil itself will not interfere with the eggs, but will also blend with the aroma of the eggs to complement each other and make the eggs more delicious.

After heating the pan, Chu Yunfeng first used a spoonful of oil to grease the pan.

Sliding the pan means covering most of the pan with oil and then pouring the excess oil back.

Chu Yunfeng had already seen and heard this step when he was working in the back kitchen of the hotel.

Most dishes require this step, which helps the ingredients to be evenly oiled.

After putting a spoonful of rapeseed oil into the pot, Chu Yunfeng increased the heat, and quickly drew a circle in the center of the pot with a spoon, so that the oil spread from the center to the outside, so that the surrounding sides of the pot were covered with oil.

"Wrong, wrong method, try again."

It is not so simple to draw a circle. If the speed is too slow, the oil in the middle will not be able to diffuse out. If the speed is too fast, the oil will splash out of the pot and even splash on yourself.

"Error, the speed is too slow, try again."

After adding oil, if the speed is too slow, the oil temperature will gradually rise, and if the pan is not finished sliding, a too high pan temperature and oil temperature will cause the eggs to be fried too old.

"Error, too fast, try again."

The speed was so fast that the oil splashed out, not only onto the body, but all over the perimeter of the pot.

"Mistake, try again, mistake, try again..."

It took Chu Yunfeng 5 hours to perfect this step.

Difficult, difficult, difficult. I usually look at this step as very simple, but when I actually do it, I find that this step is really difficult.

Without certain experience accumulation and understanding, it is very difficult to do well.

This is indeed the case for Chu Yunfeng, who is working on the stove for the first time. Although he is now equivalent to a junior chef, his proficiency in these basic skills is still very poor.

The next step is to start frying the eggs.

After sliding the pan, pour out the excess oil, and then put another spoonful of oil into the pan. When the oil temperature rises to about 7% hot, you can add the egg liquid.

"Error, oil temperature is too high, try again."

Just when Chu Yunfeng was about to pour the egg liquid in, the system sound started to sound again at an inappropriate time.

After half an hour, Chu Yunfeng grasped the key to the oil temperature.

The most critical step has come, this step is simply to let Chu Yunfeng revisit the essence of hell-style training, that is to constantly recognize the two words "mistakes and repetitions"...

When frying eggs, instead of pouring all the eggs in at once, pour them down little by little.

And while pouring it down, you also need to use a spoon to continuously "draw a circle" in the center of the pot, so that the egg liquid can fully contact the oil in the pot and fry quickly.

There are two most difficult parts of this step. The first is that the egg liquid cannot drip into the spoon when pouring it down.

If it drips onto the hand spoon, this part of the egg liquid will not be able to combine with the oil, and will not be able to fully contact the oil temperature, and its color and taste will be affected.

"Error, too fast, try again."

Pour the egg liquid too quickly and contact with too little oil, which will cause the egg liquid to condense into small lumps, which will also affect the color and taste of the eggs.

If it is too slow, a small amount of egg liquid will sublimate rapidly under high oil temperature, and it will be fried too old.

He kept repeating and repeating in his ears, Chu Yunfeng felt like he was going crazy, it was just a fried egg, who would believe it was so difficult?

Not only does it have high requirements for temperature control, but it also has strict requirements for the degree of frying of the egg liquid. This level of strictness is simply a fairy-level standard. It is estimated that only special chefs can achieve it.

The constant mistakes and mistakes also made Chu Yunfeng continue to summarize, and gradually began to gain some insights.

With the cooperation time and time again, Chu Yunfeng felt that the tacit understanding between his hands was getting higher and higher, and his interest in production was getting stronger and stronger.

Different from the complaints after mistakes in the past, Chu Yunfeng felt the joy of cooking, and being able to make a dish better is the pursuit of a qualified chef.

(End of this chapter)