gourmet food

Chapter 99 Extraordinarily unique egg fried rice
After Wu Ma left, Chu Yunfeng stood motionless. After a few minutes, he heard movement outside the door and came back to his senses.

It turned out that the goods from the grocery store had arrived. The master put the rice and oil into the cupboard according to Chu Yunfeng's instructions, and left after Chu Yunfeng signed for them.

After closing the cupboard door, Chu Yunfeng began to think about what the system had just said, and also considered whether this would cause trouble.

After Wu Ma went out, the system's voice immediately rang in her ears: "Is the host confused as to why he broke the store's rules for this mission?"

As soon as he heard this, Chu Yunfeng was stunned and asked quickly: "I don't understand, but this is not breaking the rules, right?
After all, this is a semi-finished ingredient, not a finished product, so you left this bug on purpose, right? "

The system stopped talking. Chu Yunfeng also knew that it would not reveal too much information about the matter, so he stopped asking any more questions.

Because even if you ask yourself, it won't tell you, but I believe you will figure it out in the future. Then you must see what medicine you are selling in your gourd?

Semi-finished ingredients?
I believe that except for people like aunt who take out food, the rest of the people probably won’t make this choice.

Because the broth made in this store is very delicious, who would be willing to give up such a delicious soup?

And without the bonus of the soup, don’t you feel that you will suffer a loss at this price?
After calming down, when Chu Yunfeng opened the door of the cupboard again, the rice delivered was missing a lot, but the amount of oil was not reduced much.

"System, what is the synthesis ratio of Wuchang rice and linseed oil?" Chu Yunfeng must figure out the synthesis ratio so that he can calculate the cost.

"The ratio of Wuchang rice is 2:1, and the ratio of linseed oil is 1.5:1." The system gave the answer.

If based on this ratio, Chu Yunfeng roughly calculated that the cost price of Wuchang rice is 116 yuan per catty, and the cost price of linseed oil is 450 yuan per catty.

Oh dear, this doesn’t include the cost of eggs. A black egg is so small, I don’t know how many will be put in it when making it.

If synthesis is added, Chu Yunfeng would feel a little headache and would like to know what the final price will be.

But I don’t want to ask the system right now, I’ll know when I finish the price tag after I’ve learned it, and then I’ll give myself a surprise, I hope it’s not a shock.

The preparation of egg fried rice and omelette rice requires the use of overnight rice, and the requirements for the rice are very high. It should not be too dry or too wet.

Rice that is too dry lacks moisture and will become dry and hard after being left overnight. Not only will it be difficult to taste when making, but it will also affect the taste.

Rice that is too wet has too much water and will stick to a ball after being left overnight. It will be difficult to separate the rice when making it, and the grains cannot be separated. Although it is very tasty, it still has no texture.

So today you have to make the rice first, then let it sit overnight, and then you can start making it directly the next day.

It was time to enter the system space and start studying again. Chu Yunfeng took a deep breath, then closed the store door, walked to the table and sat down.

Although Chu Yunfeng knew that the time outside would not change when entering the system space, he still felt a little awkward inside.

It is better to do hidden things quietly, Chu Yunfeng deeply agrees.

After entering the system space, a modern kitchen appeared in front of Chu Yunfeng again. When he looked up, there were two golden light balls floating above his head, which were egg fried rice and omelette rice.

Chu Yunfeng first chose to make egg fried rice, and the golden ball of light fell down and entered his mind directly.

There are some differences between egg fried rice in southwest China and other places.

This is clearly shown when making tomato and egg soup.

In the process of making it in the southwest region, the eggs must first be fried in oil, and the eggs must be fried until they are yellow, thoroughly stimulating the aroma of the eggs.

Then start cooking it with tomatoes, so that the tomato and egg soup can have the aroma of eggs.

In other regions, the method of making it is to boil the tomatoes until they are ripe, and then beat the egg liquid into it without frying.

There are also some places that only lightly fry the eggs without browning them.

Chu Yunfeng tried frying the eggs until they were yellow. When making the soup, the soup would become very white. This is the effect of frying.

This is the same as making fish soup. After frying the crucian carp and then boiling it, the soup will be white.

If it has not been fried in oil, the soup will not turn white no matter how you boil it.

Moreover, after frying, the aroma of the ingredients can be fully stimulated, which is why fried chicken wings, fried fish, etc. are so delicious.

However, the egg fried rice given by the system is somewhat different from the preparation method in Southwest China.

It is completely a comprehensive version, integrating the production methods of the Southwest and other regions into one, which makes Chu Yunfeng feel a little strange.

When making egg fried rice in the southwest, all the egg liquid is fried into small golden particles, and then the rice is added for quick frying.

The method in Guangdong is to put the rice in the pot first, pour the egg liquid on the rice during the frying process, and then stir-fry quickly.

The first method is to sauté the egg liquid first to stimulate the aroma of the eggs, which will make the aroma of the eggs stronger when eaten.

The second method is to let the egg liquid heat and mature with the temperature of the pot gas. It is difficult to fully release the unique aroma of the egg.

However, the taste of the eggs in the first method is crisp and refreshing, while the taste of the eggs in the second method is soft and tender. The two tastes have their own merits, but the emphasis on the aroma is different.

Some luxurious egg fried rice in the Southwest also add ingredients such as mushrooms and ham to increase its aroma and taste.

In Guangdong, ingredients such as shrimp and crab meat are added to increase its flavor and quality.

The scrambled eggs in each place have its own unique characteristics and charm. They are made from local materials and made on the spot, which is also in line with the local food culture.

The production method given by the system is very thought-provoking, at least that's what Chu Yunfeng thinks.

Chu Yunfeng felt that the essence of the southwest and Guangdong regions were combined into one, which not only maintained the unique aroma of eggs, but also retained the soft and tender taste.

The method is actually very simple, first fry half of the egg liquid until golden, then add the rice, and then add the rest of the egg liquid.

In the egg fried rice made in this way, the eggs not only have a crisp and soft texture, but also have different layers of egg fragrance.

What kind of feeling would it be if the taste and texture of eggs of two different levels are fused together?

Chu Yunfeng couldn't help but look forward to it.

(End of this chapter)