A Mouthful of Sky-high Fried Rice, Lao Tang Apprenticed on the Spot

  Chapter 4 Good work!

  Eggs are fried with chicken oil, fresh and fresh.

  Chicken oil itself has a special aroma. When cooking chicken wontons, a little bit of chicken oil will give it an incredible aroma.

  If it is used for fried rice, it will be even more fragrant.

   Smelling the scent of chicken fat, Old Tang was a little puzzled: "Why doesn't his chicken fat smell fishy at all?"

   "Yes!"

  The female assistant nodded and agreed: "I don't like to drink chicken soup. It has a fishy smell, eh? Why does chicken have a fishy smell?"

   "You don't understand this, do you?"

  Old Tang showed off a little proudly: "No matter what kind of meat, it will have a special taste. It is written in an ancient book that it is called the fishy taste of drinking water, the showiness of eating meat, and the smell of grass eating.

  Chicken, like duck, belongs to draft water, so it has a fishy smell. I am not a serious cook, so I don't know it at all. "

"awesome!"

  The female assistant looked at him adoringly and asked, "Which book is it? I'll go back and read it."

"Well…"

  Old Tang was stunned, a little embarrassed: "You asked me suddenly, how could I remember?"

"oh."

  The female assistant glanced at Li Yi, and suddenly asked, "Eh? Boss, you are also a chef. Have you read any cookbooks where this sentence is written?"

  Li Yi glanced at her, and explained casually: "There is no such sentence in the recipe, but it is in "Lushi Chunqiu-Benwei"."

   "Lu's Spring and Autumn Period?"

  The female assistant was a little dazed, she had never even heard of this book.

   "Yes, yes, yes! It is "Lu Shi Chunqiu"!"

  Old Tang was a little surprised: "Boss, you are quite educated!"

   "Fortunately, I just read a few more books."

   Li Yi casually said something, then took out a small bowl full of shredded scallops, and poured half of the shredded scallops into the pot.

   "Boss, you are amazing! You even know this."

  The female assistant praised.

   "..."

   Li Yi didn't argue with each other, he was busy frying the shredded scallops in the pot.

  In the live broadcast room, the audience complained when they heard the female assistant's praise.

   "Is it amazing to know this?"

   "After reading so many books, don't you still sell fried rice on the street?"

   "Pretending to be embarrassing."

   "What's the use of reading a lot? In this society, money is the focus."

   "Fried rice for 10,000 yuan is not enough to make money?"

   "This is purely a liar, it's a fool to eat such expensive fried rice!"

   "If you can't afford it, you can't afford it, and it's too much to scold people."

   "If I had money, I would eat too. Isn't the purpose of life is to eat?"

   "Me too, expensive is not its problem, it's my problem, I'm poor~!"

  Li Yi didn't pay attention to the debate in the live broadcast room, he was engrossed in watching the heat of the shredded scallops in the pot.

  These shredded scallops are made from dry goods, each of which is as big as a billiard ball, and has a strong umami taste.

  After being stir-fried with chicken oil, the unique seafood flavor of shredded scallops immediately diffused.

   Seeing that the water in the shredded scallops was basically scorched, he took out another bowl of shiny and transparent things that looked like vermicelli, put them into the pot, and stir-fried them with the shredded scallops.

   That is shark fin soaked for three days.

  Shark fin itself is tasteless, but stir-fried with shredded scallops, you can borrow the fresh fragrance of shredded scallops.

   After stir-frying for a few times, Li Yi poured out the shredded scallops and shark's fin, put them in a colander, and drained the fat.

  These are just accessories for fried rice.

  At this point, the accessories are almost ready.

   Next, he will prepare fried rice.

  He first took out a strong and fresh green onion from Lu Province, peeled off the skin, and rinsed it.

  Then truncate the head and remove the tail, and divide it into three parts: the scallion white, the green middle part, and the pure green scallion leaves, all of which are finely chopped into chopped scallions.

  After that, he scooped up some chicken fat and dunked it into the pot.

  He is going to start frying rice.

  Twisting the valve, he increased the intensity of the flame, heated the pot until the chicken fat melted quickly, and the fragrance permeated.

  Afterwards, he put a thick linen cloth on the pot ears, squeezed it tightly with his right hand, grabbed a handful of green onion flowers with his left hand, and threw them into the pot.

   Zila!

  The onion scent spreads quickly!

  This is the first step of fried rice, chopped green onion in a hot pot.

   This allows the aroma of the onion to evaporate quickly and blend into the rice.

   When the onion fragrance was at its strongest, Li Yi quickly scooped up a spoonful of rice with a frying spoon, and shook it into the pot.

   That’s right, shaking.

  He shook the frying spoon, and the rice in the spoon quickly dispersed, and the grains fell into the pot.

  Zi la la!

  When the rice is put into the pot, the egg liquid on the surface solidifies quickly, tightly wrapping the rice grains.

  Li Yi's right hand was not idle either. The moment the rice fell into the pot, his right hand also started to shake the pot.

The place where he shook off the rice was the inner wall of the pot. The rice grains rolled along the edge of the pot and fell into the bottom of the pot, and then they were bumped by him, flew up from the front side of the pot, spun in the air, fell back to the inner wall of the pot, and passed A circular trajectory, not a single grain fell out of the pot.

   "Ouch! Great work! Snap!"

  Old Tang exclaimed when he saw this scene, and hurriedly signaled the cameraman to get closer to take a close-up.

  Li Yi ignored him, still scooped up the rice with a frying spoon at a constant speed, shook it into the pot, and kept shaking the pot with his right hand.

  This link is the most critical. He must always pay attention to the state of each grain of rice, separate them, and heat them evenly, so that the rice grains can get the perfect gold-coated silver effect.

  Watching Li Yi's movement of shaking the spoon, the female assistant asked curiously, "Why didn't he pour all the rice in at once?"

   "It is to keep the rice grains dry from the time of frying."

Old Tang explained: "These rice are overnight rice, refrigerated, and the temperature is relatively low. If they are all poured into the pot, the temperature in the pot will drop immediately. It needs to be heated up slowly, so that the water vapor will be stuffed into the rice grains." Went there and the rice was soft and not dry enough.

  In this way, adding rice little by little can keep the temperature in the pot at a relatively high level, so that part of the moisture in the rice itself can be baked out, making the rice more distinct and drier. "

   "That's it! I learned it."

  The female assistant couldn't help feeling: "But this kind of speculation must be very tiring."

   "Of course I'm tired, so the wok will get heavier and heavier, which is a great test for the chef's wrist strength."

  Old Tang looked at Li Yi's right hand and clicked his tongue: "It's amazing, this boss must have a strong wrist. In his hand, the iron pot looks like it's made of plastic, and it doesn't even shake."

  The female assistant also observed Li Yi's right hand after hearing the words.

  He rolled up the sleeve of his right hand to the elbow, and as he moved the pot, the muscles on his forearm twitched accordingly, with clear texture.

  His fingers pinching the pot ears were even more slender and powerful, tightly fitting the round body of the iron pot.

  For some reason, the female assistant's face suddenly turned red.

  Chick!

  A white mist suddenly rose from Li Yi's pot.

   But he scooped up the "water" in a bowl with a frying spoon and poured it into the pot.

  Some people in the surrounding audience exclaimed: "Why do you add water to the fried rice?"

  The white mist drifted away, Old Tang smelled the fresh fragrance of the mist, and immediately called out the reason: "Is this broth?"

   "Fried rice with broth?"

  The video camera brother stared wide-eyed: "What kind of operation is this?"

  (end of this chapter)