I'm in Food Wars: Starting a Food World

According to the original recipe, that is, the practice of the little master, the first step is to scramble the eggs. After putting it in the pot, it must be stirred evenly and fry until half-cooked. The second step is to add the overnight rice.

With Li Xuan's current skills, he is able to do this. Li Xuan used to be unable to wrap rice grains in egg liquid after the eggs were half-cooked. Li Xuan tried this operation before, but it went on like this. Rice is rice, and eggs are eggs. Although it is also egg fried rice, it is not golden egg fried rice.

Li Xuan is also a person who likes to study his own little ideas. In order to achieve that every grain of rice is wrapped in egg liquid, he did come up with a method that is not a solution.

Since there is no way to combine the egg liquid with the rice when frying in the pot, why not do it yourself before putting it in the pot?

So after Li Xuan beat the egg liquid, he beat the rice, then poured the egg liquid into the rice with distinct grains, and then stirred it finely, so that each grain of rice could be perfectly coated The egg liquid has reached the most basic standard of golden egg fried rice.

Then pour enough oil into the pot, stir-fry the rice mixed with egg liquid in the pot over high heat, so that the egg liquid wrapped on the rice solidifies instantly, and the egg liquid will not flow out due to stirring.

I have to say that in this way, Li Xuan has really come up with a copycat version of Golden Egg Fried Rice, but the taste is not up to the standard.

But this is no longer necessary. Li Xuan had no choice before, because if this is the case, the golden egg fried rice will lose the unique burnt aroma of eggs and hot oil.

Stir fry the eggs until half-cooked and then add the rice. The rice is already fully cooked. The main purpose of pouring it into the pot is to heat and stimulate the aroma of the rice, add seasoning, and most importantly absorb the aroma of the eggs.

So for rice, you don't need to fry it for too long, otherwise the overcooked fried rice will become very dry and hard, making it difficult to eat.

The reason why the general egg fried rice is made of overnight rice is naturally because the overnight rice has been placed overnight, and it does not want to contain so much moisture as the rice that has just come out of the pot.

In fact, it is also possible not to cook the rice overnight. If you have experience in cooking the rice on the day, you can add less water, but this scale is not easy to control.

For ordinary people, it is very easy to cook the rice well after thousands of practice, but it is more difficult to control if the rice is cooked badly or hard.

Choose rice with less moisture. First, it is easy to separate the rice grains, and second, it is not easy to stick to the pot during the frying process.

If the rice with little moisture is fried for a long time, the rice will be too stiff and hard to swallow.

The original recipe puts the rice in the pot when the eggs are half-cooked, and when the rice is fried to the right level and the eggs are just right, the half-boiled eggs in the front will turn brown and fragrant.

And the egg liquid that is wrapped with the rice at the back, because of the large contact area, is such a thin layer, and it will be cooked quickly in the process of contacting with the pot.

The heat will also penetrate into the rice during the contact with the egg liquid. Because of the egg liquid coating, the water dissipation speed of the rice will be greatly reduced, and the aroma of the rice will also be locked in it.

The half-boiled eggs in the front will also be vigorously broken up by the chef in the later frying, forming egg grains the size of rice grains.

In this way, the darker egg granules and the lighter rice will have a layered sense, and at the same time, there will be a different taste when you eat them.

Eggs that are tender on the outside and tender on the inside, the rice that perfectly blends with the eggs, and seasoned with a little pepper and salt, make people unable to control themselves one bite after another.

Therefore, this golden egg fried rice is mainly a test of people's skills and control over kitchen utensils, and the rest is this strange idea.

For Li Xuan, who has awakened his food cell, this is even faster than the last fried Qingjiang dish, so the difficulty ranking in front of him is somewhat wrong.

This golden egg fried rice, in just over an hour, Li Xuan has reached the level of luminous cuisine. This may also be a bonus from his previous life's egg fried rice experience.

Now that he has reached the level of luminous cuisine, the next step is to fully satisfy his stomach. Not to mention that he just ate so many fried Qingjiang dishes more than an hour ago, and now Li Xuan can't eat another cow.

Li Xuan, who has a low level of food cells, did not reach the level of Alu's meal that could eat a crocodile weighing several tons.

But one cow can't eat it, so he can eat a few plates of fried rice with eggs. Li Xuan, who fried himself a pot of fried rice with golden eggs, even learned how to eat from Mr. Bao in the little master's house.

Like a tornado, he sucks the rice, but this method is disrespectful to things, and there is no way to fully taste the deliciousness of things, so Li Xuan gave up after a while.

After eating fried Qingjiang dishes, Li Xuan's food cell awakening level increased by 2%, reaching 19% at level 1, and after eating fried rice with egg, it doubled, increasing by 4%, and it was 23% at level 1.

The more promotions, the happier Li Xuan will naturally be, so the world of small masters and the world of food captives are really a perfect match! *