gourmet food

Chapter 104 The Difficulty of Making Egg Sacs

At this last step, Chu Yunfeng was a little nervous. There were strong winds and waves in front of him. Logically speaking, such a situation should not happen.

But Chu Yunfeng understands that this omelet rice looks simple, but it is actually quite difficult to make.

It requires a lot of skills, including heat, technique, and experience. These are all accumulated over a long period of time and cannot be learned in a day or two.

But there is a bug in the system, let’s see if I can fix it in a few days.

Come on~!

First prepare the egg liquid. A total of 6 black eggs are needed. If there is less egg liquid, the egg sac produced will be very small and cannot completely cover the fried rice after opening.

After mixing the egg liquid, you need to lubricate the pan first. There are two methods. One is to spray a few times on the top of the pan, but the entire pan needs to be covered.

Another way is to wipe the entire pot with oil-absorbing paper to ensure that every place is moistened with oil.

Of course, the oil used in this step is flaxseed oil. It does not take much time to make the egg capsules and will not be overheated. The nutrients in the flaxseed oil can be well retained.

"Wrong, wrong method, try again."

The production had just started, and Chu Yunfeng made mistakes immediately without wasting a second.

"Wrong, wrong method, try again."

It's still the same technique, still the same mistake. Chu Yunfeng has made it more than ten times in a row, and no one is spared.

The difficulty in getting started is that when the green paulownia wood chopsticks in my hand are stirring the egg liquid, a lot of them are stained on the edge of the pot.

There is less egg liquid on the edge of the pot. Due to the high temperature, these egg liquids mature and dry out quickly. At this time, they must be quickly removed and the edges must be cleaned.

Moreover, during this process, the pan needs to be constantly shaken, and the Qingtong chopsticks in hand also need to be stirred quickly to heat the egg liquid in the pan evenly.

You need to be very fast when cleaning the edges, and after cleaning, you need to use green paulownia wood chopsticks to constantly stir in the middle of the egg mixture.

During the stirring process, there will be a lot of egg liquid hanging on the side of the pot, so this is a repetitive task. If the hand speed is slightly slower, the egg liquid on the side of the pot will dry out.

The dried egg liquid will no longer have the liquid texture, and will seriously affect the appearance and taste.

So the difficulty of this step can be imagined. Chu Yunfeng also had a headache. His hand speed could not keep up with the speed of the egg liquid coagulating after shaking.

Keep going……

Wrong...I know, I'm already working hard~!Do it again...it's just a little bit close, why do you do it again! !
Although the meteorite iron pot has non-stick characteristics, it is also this characteristic that allows the egg liquid to run unscrupulously in the pot.

With a slight shake of his little hand, the edge of the pot was immediately covered with egg liquid, making Chu Yunfeng very anxious.

It is said that time is the best teacher, and Chu Yunfeng takes this very seriously. After spending 3 days, Chu Yunfeng finally mastered the balance.

First of all, the fire should not be too big or too small, and the tacit cooperation of the two hands in the technique is extremely high, which allowed Chu Yunfeng to complete the step of ripening the egg liquid.

Although it is said to be mature, it is only half-cooked. Only the egg skin on the bottom of the pot and around it has just matured. The maturity level is about 5-6 layers.

The maturity of the egg liquid in the center is only 2-3 layers, but it is no longer as fluid as water before.

At a glance, the egg liquid in the middle already looks like egg blossoms, and there is still a little bit of liquid egg liquid in it.

But after the wrapping is completed, the residual heat on the egg skin will turn all the egg liquid in the middle into an egg drop shape.

The following step is the complete "egg killer" step, and it is also a nightmare for many novices.

There are two techniques for this step. One is to wrap the egg liquid in the pot into an egg bag and then place it on top of the fried rice.

Another way is to put the fried rice on top of the egg liquid, and then wrap the whole thing into an egg bag.

Both methods have their own advantages, just try to see what the customer likes.

The first thing Chu Yunfeng learned was to wrap the egg bag with chopsticks. He needed to use Qingtong chopsticks to slowly push the egg skin from one side to the other.

In this process, the pot needs to be tilted and then driven down bit by bit.

Chu Yunfeng tilted the pan down, and then slowly moved it down with Qingtong chopsticks. On the way, a loud sound came...

"Pa...!" All the egg liquid in the pot fell to the ground, and some of it fell directly on Chu Yunfeng's shoes.

"Error, too fast, wrong method, try again."

"Pah...pah pah..." The egg liquid fell again and again. Chu Yunfeng had begun to lose count of how many times he had dropped it.

Except for falling off, the egg sac wrapped by Chu Yunfeng looked like a spring roll.

It was originally just an egg sac with one layer of skin, but it was wrapped into several layers by Chu Yunfeng. What is it if it's not a spring roll?
"Wrong, wrong method, try again."

"Actually, I think spring rolls are pretty good too. Spring rolls are a classic Chinese delicacy, okay? What is this egg bag of yours?"

Chu Yunfeng's way of complaining was a bit special, he was just complaining about the difficulty of making this egg capsule.

"Mistake...start again..."

I went, the pot was too tilted... I went, the chopsticks were too fast... I went, I used too much force, and the egg sac was punctured...

The most hilarious thing that Chu Yunfeng found was that the egg sac was punctured. It was not like making dumplings. If there was a hole, you could use a little flour to plug it.

But if the egg sac is broken, what can I use to repair it?

Your sister, this is too difficult...

If it was just a matter of wrapping up an egg bag, Chu Yunfeng might feel that he would be liberated soon.

But there are two techniques for wrapping the egg bag, one is to use chopsticks to catch it, and the other is to use the strength of the wrist to close the egg bag like a spoon.

It took Chu Yunfeng 10 days to complete the technique of making Qingtong chopsticks.

Yes, it was 10 days. It took me 10 days to fully master this technique, but the other tip-and-spoon technique took 6 days.

This is also because Chu Yunfeng has benefited a lot from the previous experience summary, otherwise it would have taken at least 10 days or more.

The last step was to serve it. Chu Yunfeng took out the semi-elliptical shaper, placed the fried rice in it and compacted it, then turned it upside down and placed it on the plate.

After picking up the shaper, an arched fried rice was placed squarely on the plate.

Now you only need to place the egg capsule directly on top of the fried rice, and then use a knife to quickly cut it from the middle. Then the egg capsule will open from the middle, and the egg drop inside will fall out from the middle, completely wrapping the fried rice.

It looks like an arched golden mountain peak. The golden egg flowers are like golden magma, slowly falling from the top of the mountain. The layering is very strong and the artistic sense is also very strong.

(End of this chapter)