People in the Far Moon: Starting a Food World

According to the original recipe, which is the practice of Xiao Dangjia, the first step is to scramble the eggs, which must be quickly stirred and stir-fried until they are half cooked, and the second step is to add the overnight rice.

With Li Xuan's current skills, he can do this, Li Xuan used to have no way to put rice after the egg was half-cooked and still be able to wrap the rice in egg liquid, Li Xuan had tried this operation before, but in this way, rice is rice, 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 delve into a little idea of his own, and in order to achieve that every grain of rice is wrapped in egg liquid, he did come up with a trick that is not a solution.

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

Therefore, after Li Xuan beat the egg mixture, he broke up the rice, and then poured the egg mixture into the rice with distinct grains, and then stirred it carefully, so that each grain of rice can be perfectly coated with the egg liquid, reaching the most basic standard of golden egg fried rice.

Then pour enough oil into the pan and stir-fry the rice mixed with the egg mixture on high heat, so that the egg liquid wrapped in the rice will instantly solidify and the egg liquid will not flow out due to stir-frying.

I have to say that in this way, I really made a copycat version of golden egg fried rice for Li Xuan, but it didn't meet the standard in taste.

But now there is no need for this, Li Xuan had no way before, because if this is the case, the golden egg fried rice will lose a unique burnt aroma of eggs and hot oil hurting each other.

After the eggs are scrambled until they are half-cooked, the rice is already cooked through, and the main reason for pouring it into the pot is to heat it to stimulate the aroma of the rice, add seasoning, and most importantly, absorb the aroma of the eggs.

Therefore, for rice, it is not necessary to fry it for too long, otherwise the fried rice will become very dry and hard, making it difficult to eat.

The reason why the overnight rice is generally used for egg fried rice is naturally because the overnight rice is placed overnight, and it does not contain so much water like the rice that has just come out of the pot.

In fact, it is naturally possible not to use overnight rice, and if you have experience in cooking rice that day, you can put less water, but this scale is not easy to control.

For ordinary people, it is very easy to cook rice well after thousands of practices, but it is more difficult to control when it comes to cooking rice, or cooking it harder.

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, which has little moisture, is stir-fried over a high heat for a long time, the rice will be too stiff to swallow.

The original recipe used to put the rice in the pan when the eggs were half-cooked, and when the rice was fried to the right extent, the eggs were just right, and the half-boiled eggs in front would become browned and fragrant.

And the egg liquid wrapped in rice at the back, because of the large contact area, is only such a thin layer, and it will quickly cook through during contact with the pot.

The heat also penetrates into the rice during contact with the egg mixture, because the egg liquid is wrapped, the moisture of the rice is greatly reduced, and the aroma of the rice is firmly locked inside.

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

In this way, the darker eggs and the lighter rice will have a layered effect, and at the same time, they will have a different taste when you eat it.

The eggs are charred on the outside and tender on the inside, and the rice that blends perfectly with the eggs, and the slight pepper and salt seasoning, it is impossible to control yourself one bite after another.

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

For Li Xuan, who has awakened his gourmet cells now, it is even faster than the last fried Qingjiang cabbage, so the difficulty ranking in front of him is a little miscalculated.

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

Now that he has reached the level of glowing cuisine, the next thing is naturally to fully satisfy his stomach, not to mention that he just ate so many fried green cabbage more than an hour ago, and now there is another cow, Li Xuan seems to be unable to eat it.

Li Xuan, who has a low level of gourmet cells, has not reached the level that Ah Yu can eat a crocodile weighing several tons in one meal.

However, a cow can't eat it, but a few plates of egg fried rice can still be eaten, and Li Xuan, who fried a pot of golden egg fried rice for himself, even learned the eating of the Bao master in the little master.

Like a tornado, he sucked the rice, but this way was disrespectful to things, and he couldn't fully taste the deliciousness of things, so Li Xuan gave up after a while.

After eating fried Qingjiang cabbage earlier, Li Xuan's food cell awakening increased by 2%, to 19% at level 1, and directly doubled after eating egg fried rice, increasing by 4%, directly to 23% at level 1.

The more he improves, the happier Li Xuan naturally becomes, so the world of the little master and the world of food captives are really a perfect match!