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

  Chapter 56 This method is too against the sky!

  If you want a non-stick pan, high temperature is the key.

  In the mid-seventeenth century, a German doctor named Leiden Frost discovered that when a drop of water was dropped on a hot red iron spoon, the water droplets actually suspended.

  Later, scientists discovered after research that when water droplets touch a hot iron plate, a layer of water vapor will form at the bottom.

  This layer of water vapor is like a hovercraft, which can separate the water droplets from the iron spoon, so that the water droplets can be suspended.

   Later scientists named this effect the Leidenfrost effect.

  However, although this effect was only named in the middle of the seventeenth century, in ancient times, people had already discovered its mystery and used it.

  As long as it is an object containing water, it can form the Leidenfrost effect.

  In ancient times, in many religious and folk ceremonies, people would perform barefoot walking on charcoal fire.

  Those who don’t understand the mystery will think it’s a miracle.

   But it’s actually because the performer’s feet have moisture, such as sweat, or have been rinsed beforehand.

  When stepping on a hot charcoal fire, the high temperature will quickly evaporate the water, forming a layer of water vapor air cushion to insulate the high temperature.

   Therefore, as long as the performers do not stay on the charcoal fire for a long time, they will generally not be injured.

  Similar situations can often be seen in modern society.

  Workers in the steelmaking plant can slap molten iron at a temperature of thousands of degrees with their hands without worrying about being scalded.

  Laboratory personnel can touch liquid nitrogen at minus 200 degrees with bare hands without getting frostbite.

   This is all because of the Leidenfrost effect.

  As for the Chinese, the first person to discover this phenomenon was the chef.

  However, the ancient chefs did not summarize it as a scientific theory, but as a non-stick skill for cooking and passed it down.

  This technique is called hot pot and cold oil.

  On the short video platform, you can often find some bloggers selling pots. In order to demonstrate that their pots are not sticky, they beat raw eggs into a hot pot.

  The egg not only did not stick to the pan, but was shaken by the blogger, floating around in the pan, as if the soles of the feet were oiled.

   This is actually because the water in the egg is boiled to the bottom of the high-temperature pot to evaporate, forming a layer of air cushion, which isolates the egg from the bottom of the pot, so of course it will not stick to the pot.

   This is also a manifestation of the Leidenfrost effect.

   To form the Leidenfrost effect, the temperature of the container must be heated above the Leidenfrost point.

  A rough measure of water has a Leidenfrost characteristic of around 193°C.

  That's why Li Yi heated the pot to more than 200 degrees, in order to produce the Leidenfrost effect, so that he could make fried rice without sticking to the pot.

  But at such a high temperature, even with a rag, the wok is still very hot.

   And it depends on the chef's expertise.

  Master Ma noticed that with Li Yi's hand holding the wok, his fingers didn't completely hold the ears of the wok.

  When he pushes the pot, he uses his thumb, **** and ring finger.

  When pulling the pot, he uses his thumb, index finger and little finger.

   That is to say, when he was shaking the pot, he kept changing his gestures.

  He only uses three fingers to complete the action each time, so that he can always have **** to cool down, so as not to be burned by the high temperature of the pot.

   This trick made all the chefs on the scene dumbfounded, unable to utter a word.

  This kid actually only uses three fingers to shake the spoon?

  Is it still so easy?

  How strong is his finger?

  Li Yi didn't know how strong his fingers were, but he tried and could hang himself up with one finger.

   This is the hard work he practiced in the dream space.

   "Master, this is too awesome!"

  The kitchen helper who had just gone to help Li Yi get things came to Master Ma's side, and exclaimed in a low voice, "I can't practice this cooking skill in my life."

  Master Ma didn't say anything, he didn't have the nerve to speak, because he couldn't do it himself!

   Now he finally understands why Li Yi dared to say that he can fry rice without a drop of oil. He relied on his extreme frying skills!

  Looking at the rice waves flying in Li Yi's pot, he couldn't help but sigh with emotion: "I've gained a lot of experience, I didn't expect that the most basic frying skills can be practiced so superbly, bull beep!"

  Stir-frying is one of the most basic basic skills for chefs to get started.

  The same is true for knife skills.

  Some chefs' knife skills even cut potatoes evenly.

  But some chefs can cut the ingredients so finely that a needle can be pierced.

   This is the gap in skill.

  Although Master Ma has been an experienced chef for decades, he has to admit that the skill of this young man who can fry rice without a drop of oil is probably much deeper than his!

  But he also has a question. Even if the pan is non-stick, if the rice is fried in such a high-temperature iron pan for a long time, the rice grains will become hard, which will affect the taste. The fried rice will not taste good, will it?

   Besides, we agreed to use water to fry rice, but what about water?

   Just when he was wondering, he saw Li Yi flick the frying spoon lightly, and the faucet next to the stove was turned on.

  Following, while shaking the pot, Li Yi took half a spoonful of water with the frying spoon, and then when Mi Lang turned up in the air, he shook it lightly and sprinkled the water in the frying spoon into the pot.

  The water in the frying spoon was sprinkled by him into a thin water film, which evenly fell on the bottom of the pot.

  Chick!

  The blazing high temperature at the bottom of the pot quickly evaporates the water film into a sheet of water vapor, as if a mushroom cloud rose in the pot.

  The falling rice just crashed into the steaming water vapor and mixed together.

  Boom!

  The flame under the pot ignited the remaining water vapor, and a group of flames transpired.

  The flames burned off the excess water vapor, and the rice fell into the pot again, and the rice grains had become smooth and shiny.

  Seeing this scene, all the chefs present said in unison: "Fuck!"

  Master Ma almost popped his eyes out.

  Is that okay too? !

  He finally understood why Li Yi kept on fire.

   Only by maintaining a high fire and vigorously frying, the high temperature at the bottom of the pot can quickly evaporate the sprinkled water in a short time.

   Moreover, the strong fire can burn off the remaining water vapor, so that the rice grains will not become too wet, and only the right amount of water will be added to maintain a soft taste.

  However, this method is too against the sky!

  Aside from other things, Li Yi's trick of sprinkling half a spoonful of water into an even water film cannot be practiced casually!

too strong!

   Too TM strong!

  For the first time, Master Ma had the urge to worship his colleagues.

  He has been completely convinced.

  This young man is simply the top master in the fried rice world!

   "Ouch, I'm going!"

  Wu Lei got too close and was startled by the fire rising from the pot.

  Li Yi glanced back at him, and reminded: "Don't get too close, it won't be good if your eyebrows are burned."

   "Brother Yi, why is there a fire in this pot?"

  He watched Li Yi pour another spoonful of water into the pot, steam and flames rose one after another, he couldn't help asking in surprise.

  Li Yi explained casually: "Steam is flammable, oil vapor, water vapor can be ignited, haven't you learned it?"

   "Oh! Remembered!"

  Wu Lei suddenly realized: "I learned it when I was in school, but it's the first time I saw it in my life. It's amazing!"

  "Knowledge is a summary of life, and it should be learned and used flexibly."

   As Li Yi said, he poured the chopped green onions into the pot.

  The chopped green onion is roasted at high temperature, quickly forcing out the allicin in the chopped green onion.

  In an instant, the fragrance of scallions filled the air.

   Quickly stir-frying a few times, Li Yi turned off the fire and signaled, "Bring a plate."

"oh!"

  Wu Lei responded, and just as he was about to start, he saw the chefs rushing over with plates.

"coming!"

   "Sheng here!"

   "Use mine!"

  Seeing their excitement, Wu Lei was a little puzzled.

  This kind of excited and excited look, he has only seen on the faces of those female fans.

  These big men with big arms and round waists, why have they all become little fairy boys?

  (end of this chapter)