One Piece of Food

Chapter 96 Fried Rice with Minced Pork and Egg (recommended ticket)

After an hour, the rice cooked with Qiangong refined rice was cooked.

Rao Mingyang unplugged the rice cooker, opened the lid of the rice cooker, and immediately a strong aroma of rice rose, which was no different from chicken soup with broth essence powder.

"It smells so good!" Rao Mingyang couldn't help closing his eyes intoxicated, and said after taking a deep breath.

He has never eaten rice that costs several hundred yuan per catty. This is also for cooking imperial chef-level fried rice. Under the suggestion of the system, he bought 180 catties of Qiangong refined rice for cooking. He did not expect to cook it. The rice is so fragrant.

Han Qin in the kitchen, the other two cooks, and a few waiters who were helping with odd jobs all smelled the strong aroma of rice.

Everyone has heard the conversation between Rao Mingyang and Zhou Xianying earlier, and everyone knows that the pot of rice that Rao Mingyang is cooking now is cooked with the sky-high price of 180 catties of Qiangong refined rice.

Rice at this price is beyond their understanding.If Rao Mingyang hadn't bought a bag and cooked it, they wouldn't even know that there is such an expensive rice in this world.

Now smelling this aroma, everyone immediately exclaimed "it smells good" and gathered around to see what the rice cooked with 180 yuan a catty looks like.

After the heat in the rice cooker dissipated, everyone looked down.

I saw that the cooked rice has plump grains, is as white as new, is shiny and sticky, and has a tangy fragrance, which is very different from ordinary rice.

Rao Mingyang picked up a pair of chopsticks, picked up a little bit and blew, and then put it into his mouth.

Immediately, a soft, elastic, sweet aftertaste of rice conquered Rao Mingyang's taste buds.

"It's so delicious! The rice is so delicious, it must be even more delicious after being fried!" Rao Mingyang thought so.

At this time, Han Qin who was next to him asked, "Mr. Rao, how is it? How does it taste?"

Rao Mingyang smiled and said, "It's really delicious! Try it!"

Then, Han Qin and the others each took a pair of chopsticks and tasted it.Immediately, everyone was overwhelmed by this pot of expensive tribute rice, and there were many discussions.

"It's so delicious! I didn't expect rice to be so delicious!"

"No wonder it sells for 180 yuan a catty. The taste is absolutely amazing!"

At this time, Zhou Xianying, who was checking employee attendance records in the office, also smelled the aroma of rice.

"Could Rao's famous rice be cooked?"

Thinking of the rice that Rao Mingyang used to cook as high as 180 yuan a catty, plus the smell of the rice, Zhou Xianying couldn't sit still, got up and left the office, and came to the kitchen window.

Then, on the counter in the kitchen, I saw an open rice cooker, bursting out of the aroma of rice, and several staff members in the kitchen were using chopsticks to taste the rice cooked from the 180 yuan a catty rice.

In order to maintain hygiene, the kitchen is a separate and isolated territory, and non-kitchen staff are not allowed to enter at will, even the manager Zhou Xianying.

Therefore, Zhou Xianying could only call Rao Mingyang at the window: "Rao Mingyang!"

Rao Mingyang turned around and saw that it was Zhou Xianying, so he asked, "Sister Zhou, what's the matter?"

"Is the rice cooked? How about it? How does it taste?" Zhou Xianying asked.

Rao Mingyang said with a smile: "Unexpectedly, the taste is super good! Just wait, I will find a small bowl for you to taste."

Then, Rao Mingyang found a small bowl, put a little in it and gave it to Zhou Xianying.

After Zhou Xianying tasted it, she nodded and said, "It's really delicious! It's worthy of the sky-high price of 180 yuan a catty!"

"Yeah!" Rao Mingyang nodded in agreement.

After Zhou Xianying and the people in the kitchen tasted a little bit, Rao Mingyang refused everyone's desire to taste it again, and brought out the inner pot of the rice cooker.

Seeing Rao Mingyang's movements, Zhou Xianying asked, "Aren't you fried rice? What are you serving it for?"

Rao Mingyang said: "You can't use hot fried rice, you have to take it out and loosen it. The rice fried from cold rice is delicious!"

"Oh, that's it!" Zhou Xianying nodded, she didn't know this yet.

Then, Rao Mingyang turned the pot over, poured all the rice into a washed and prepared Shau Kei, and then used chopsticks to break up all the rice balls and let them cool down.

This is taught by Rao Mingyang's chef-level fried rice with minced meat and eggs in his mind. The cooked hot rice must be spread out and cooled naturally before it can be used for fried rice.

If hot rice is used for fried rice, the fried rice will have a lot of water vapor, and it will be relatively thin. If it is not dry, it will not taste good.

Even if it is cold rice, if it is condensed into a ball, it will affect the taste if it is scattered with a spatula in the pot.

The fried rice with the best taste can be cooked only when the rice is freshly cooked. After it is hot, the cold rice is naturally cooled.

After more than an hour, all the rice in Shau Kei had cooled down, and the fried rice could be started.

Chef-level fried rice with minced meat and eggs is not simply a matter of adding some minced meat to the fried rice.

The minced meat is fried separately, and then added to the egg fried rice at the right time.

Therefore, the minced meat must be fried first.

Rao Mingyang added an appropriate amount of vegetable oil to the pot, turned on the fire and heated the oil to a high temperature, then added the chopped minced meat and stir-fried until cooked.

Then, put the minced meat in a bowl, heat the oil in the pot to high temperature again, add the prepared minced ginger and minced garlic, and sauté until fragrant.

Then, put in the bad pepper and mustard, stir fry for a while, add the fried minced meat, add an appropriate amount of refined salt and fry for a while, pack it up for later use.

During the process, Rao Mingyang is like a chef who has accumulated countless years, and his grasp of heat and seasoning has reached a unique level.

After frying the minced meat, Rao Mingyang washed the pot and put it on the stove.

Then, Rao Mingyang took a plate and filled it with a proper amount of cold rice for later use.

He only prepared one bowl, not more.Because chef-level fried rice must be fried one bowl at a time, not several bowls and several bowls together like fried rice in a big pot.

Then, Rao Mingyang added an appropriate amount of vegetable oil into the pot, heated it to a high temperature, then poured the prepared two eggs into the pot, and started to stir fry.

A few seconds later, the eggs were cooked. Rao Mingyang quickly poured the cold rice from the plate into the pot, held the iron pot with his left hand to guard it, and turned it over quickly, and the cold rice fell to the bottom of the pot and the eggs onto the top. .

Then, stir the cold rice and eggs evenly while turning the pot, and add an appropriate amount of refined salt, stir fry and stir well.

When the cold rice and eggs are fried and stir-fried evenly, a scent of egg fried rice emerges, making people drool.

However, Rao Mingyang didn't have time to control the fragrance.He poured the minced meat that was fried next to it into the pot, and turned the pot to stir fry again.

Finally, add the chopped scallion, stir-fry until even, then turn off the heat, and a bowl of fried rice with minced meat and eggs is freshly baked.

Then, under the watchful eyes of Han Qin and others, Rao Mingyang put the fried rice with minced meat and eggs on the plate.

I saw that this hot, fragrant fried rice with minced meat and eggs contains eggs, minced meat, mustard, and peppers. It is dry and oily, but it is not as greasy as the fried rice in other stores. It makes people feel appetite.

The aroma of this fried rice with minced meat and eggs surpassed the aroma of Rao Mingyang's upgraded broth, making Han Qin and the others salivate.

Even Rao Mingyang himself can't bear it anymore.

(End of this chapter)