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

  Chapter 55 Is this fried rice or iron making?

   After receiving the clean gauze handed over by Wu Lei, Li Yi folded it in half twice, then pinched the two ends, bent into a funnel shape, and filtered the almond pulp into almond juice.

  Following that, Li Yi poured the almond juice into the soup pot, and put the agar strips that had soaked to four times the size into the pot.

   Turn on a low heat, add white sugar, he uses a low heat, stirs gently with a wooden spoon, and brings the almond milk to a boil little by little.

  The melting point of agar is about 90°C. It must be heated above the melting point before it can melt into the milk.

  After the milk boiled, he stirred the milk evenly, shook off the froth, found some small petal-shaped bowls, and poured the milk into it.

  The temperature of the agar will solidify at about 40°C, and together with the almond milk, it will become a jelly with full Q elasticity.

   There is a freezer in the back kitchen, which can be used for quick freezing.

  Wait until its temperature drops below 40℃, and the almond tofu is ready.

  So, Li Yi put the small bowl filled with almond milk into the freezer.

  Following that, he rinsed the pot again, ready to make water fried rice.

   Seeing him start to do something, the photographer and Wu Lei moved closer.

  Master Ma also stretched his neck, watching Li Yi's movements.

   After cleaning the pot, Li Yi put the pot on the stove and boiled it.

  The fire on the stove is like a jet engine, licking the bottom of the pot.

  The temperature in the pot rose rapidly, and the water droplets left by scrubbing seemed to come alive, whistling white smoke, shrinking rapidly in size, and disappeared in a short while.

  Li Yi unhurriedly scooped up two spoonfuls of rice with a frying spoon, and dunked it into a stainless steel basin.

  Following that, he took the separated egg yolk, poured it into the stainless steel basin, crushed it with his hands, and mixed it with the rice.

  He kneaded very carefully. He would knead every lump of rice to make sure that every grain of rice would be covered with a layer of golden egg liquid.

   But seeing him mixing the rice in a leisurely manner, Wu Lei was like an ant on a hot pot, dangling anxiously.

  Finally, he couldn't help but remind Li Yi: "Brother Yi! The fire is still on!"

  On the stove, the frying pan was still burning, and it was already smoking.

  But Li Yi was not in a hurry, he was still mixing the rice, and said casually, "No rush."

  How can you not be in a hurry?

  Wu Lei looked at the pot that was about to burn red, feeling like he was watching a bomb that was about to explode.

  He couldn't help but look at Master Ma beside him, a little curious.

   This has made your pot smoke, are you not in a hurry?

  Master Ma is really not in a hurry.

  He just looked at Li Yi's actions, thoughtful, as if he had guessed something.

  Finally, Li Yi mixed all the rice evenly. There was no lumpy rice ball. Every grain of rice was distinct and wrapped in golden egg liquid.

  Wu Lei thought that Li Yi was finally going to cook rice, but Li Yi turned around and came to the sink, and turned on the faucet.

   Wash your hands.

   Seeing this scene, Wu Lei almost didn't come up in a breath.

  The pot is still burning here!

   Still have time to wash your hands?

  He looked at the wok, but suddenly found that the bottom of the wok had started to turn red!

"ah!"

  Wu Lei widened his eyes, pointed at the frying pan and exclaimed, "It's red! It's red!"

  The photographer also pointed the lens at the bottom of the hot pot, taking close-up shots.

  Is this fried rice or iron making?

  Li Yi glanced at the frying pan, and didn't take it seriously. He lifted up Master Ma's apron and wiped his hands before returning to the stove.

  He picked up the rag used for frying rice, held the ears of the pot, and pulled it back, so that the frying pot was at a forty-five-degree angle and lifted inward.

  Following, he scooped up a spoonful of pointed rice with a frying spoon, and threw it vigorously towards the wok.

  The rice in the frying spoon was thrown into the pot by him, and it rolled and scattered in mid-air, with distinct grains.

  The moment the rice, like a goddess scattering flowers, just fell into the pot, Li Yi pushed forward with his right hand holding the ear of the pot.

   The frying pan rolled out an arc on the stove with the rice falling into the pan.

The rice grains falling into the pot are like skiers on a U-shaped track in the Winter Olympics. They fall from the inside of the pot along the arc of the pot body, and then roll smoothly across the bottom of the pot, and then along the outside of the pot. Arc, flew into the air.

   What stunned Wu Lei was that after Li Yi turned the rice upside down, there really wasn't a grain of rice sticking to the bottom of the pot!

   Zila!

   That was the sound made by the rapid expansion of the egg liquid on the rice under high temperature.

  The puffed egg liquid quickly turns golden, and a layer of golden eggshell forms outside the rice grains.

  The rice grains that flew up in mid-air spun around, crossed a semicircle, and began to fall from the air.

   And at the bottom, Li Yi had scooped up another half spoonful of rice, and threw it into the pot in the same way.

   Then another push and a bump.

  The new rice in the pot is the same as its predecessors, like a street skateboarder, sliding from the bottom of the pot and flying into the air.

  The rice that was thrown into the air fell on the inner wall of the wok, and then continued to roll over the bottom of the pot along the same trajectory as before, and then flew up again along the outside of the pot.

  Li Yi shook the pot at a constant speed, and added rice into the pot calmly with one hand.

  Under his control, the rice in the pot seemed to become a surging rice wave!

   "Fuck!"

  Master Ma on the side swears, staring at Li Yi's hand, his face full of disbelief.

  The chefs on other stoves in the kitchen, after noticing the situation here, were also attracted and looked over.

  After seeing Li Yi's movements clearly, they couldn't help but stop what they were doing, surrounded them, and looked at Li Yi's tossing spoon in shock.

   Experts will know if there is one as soon as they make a move.

  All the chefs present were professional chefs, and they knew better than ordinary people how difficult Li Yi's operation was.

   Starch foods such as rice and noodles are the easiest to stick to the pan.

  Even if oil is added, it is difficult to ensure that it does not stick to the pan.

   What's more, what's more, it's not a drop of oil?

  Li Yi is to avoid sticking to the pan, so he uses extremely strong wrist force to minimize the contact time between the rice and the bottom of the pan, so that the rice can be turned upside down in the shortest possible time.

   To do this, the frying power must be strong enough, and the temperature must be high enough.

  Stir-frying is the most basic basic skill of a chef.

  Every chef has to practice wrist strength when learning stir-frying.

  The most common way is to put sand in the pot, and then practice flipping the spoon.

  From half a pot of sand to half a pot of sand, and then to a whole pot of sand, you have to practice until not a single grain of sand falls out of the pot before you pass the test.

  A whole pot of sand weighs at least one to twenty catties.

   It is definitely not an easy task to rely on the strength of one hand to shake the sand without leaking.

   Moreover, strength alone is not enough. If you want to ensure that not a single grain of sand leaks out, you must use ingenuity.

  Seeing Li Yi flipping the spoon lightly, all the chefs present were dumbfounded.

  If you want to reach this state, you have to lift forty catties with one hand at least to do it.

   None of the chefs present dare to say that they have such solid basic skills!

   Besides, in addition to having such a strong wrist, the temperature of the frying pan must also be high enough.

   To achieve the non-stick effect shown by Li Yi, the temperature of the frying pan must be heated to more than 200 degrees!

   Grabbing a 200-degree frying pan and shaking the spoon?

   Are this guy's hands made of iron? !

  (end of this chapter)