The Days of Opening a Restaurant on an Abnormal Earth

Egg fried rice really doesn't need to be fried like an overnight meal. Fried rice uses overnight rice, which is more often a joke used in film and television dramas and various works. If someone really regards it as a standard and talks about it in front of some chefs who can really cook.

He said to the chefs, "Uncle, the fried rice should be fried with overnight rice."

If he really said that, he would probably be beaten to death by that chef. Only cooks who can’t even cook rice and don’t even know how to put cooked rice in the refrigerator to control the water will definitely choose overnight rice for fried rice. Of course, it is also possible that the chef is lazy.

It's not because of how much they insist that fried rice with overnight rice will taste good, it's just because they are stupid and not good at cooking.

In fact, the seemingly simple fried rice can be divided into several different categories.

For example, Wumu fried rice (five ding fried rice), golden fried rice, Yangzhou fried rice and so on.

The simplest kind of fried rice is called gold-packed silver. It uses only simple eggs and rice for simple frying. No fancy ingredients, the test is frying.

Before learning other fancy fried rice, frying a bowl of the simplest egg fried rice is the basic skill of a teacher. If you can't even fry ordinary egg fried rice well, don't go for those fancy fried rice.

Heat heavy oil in a pan, put the eggs in the pan, and slide them quickly. The chef is required to move quickly, and the firepower of the iron pan is so strong that it can scramble the eggs into shredded eggs in an instant.

The eggs were fried until fragrant, and Zhang Tong served the rice directly. Freshly cooked rice has a greater advantage than using overnight rice, that is, fresh rice is looser, while overnight rice tends to form a ball.

There is a big taboo in fried rice, that is, don't use a spatula to cut the clumps of rice directly. Because the edge of the spatula is sharp, cutting the rice directly will split the rice grains in two. The fried rice that is fried after the rice grains are destroyed will become sticky. Because the damaged rice grains no longer guarantee the integrity, once the rice is fried, it will directly become the adhesive inside the rice, making the fried rice clump together and become sticky.

The most important point in fried rice is to stir-fry the rice. You can only use a large spoon to push it away. If you don't have a large spoon, use a soup spoon instead.

Fry the rice and eggs fully, mix and fry until fragrant and loose. Here's a key little trick. When the rice is fried and fragrant, add a teaspoon of water.

Because only in this way can the rice that has been fried too dry be restored to a certain degree of moisture.

Good fried rice requires that the rice grains be separated, and the rice should be loose and dry after frying. But when you eat the rice in your mouth, the grains are clear and plump but elastic. A spoonful of water here will be the key to deciding this bowl of fried rice.

Zhang Tong's movements were extremely fast, he quickly cooked a large portion of fried rice for Xiao Xiao, and asked her to try it.

While Xiao Xiao was eating, Zhang Tong also explained to her the key to good fried rice.

"The rice grains are separated, and there are gaps between the rice grains to allow air to circulate, instead of being tightly bunched together. Some chefs call this as stirring the air into the rice. I don't say so metaphysical. In fact, this is to loosen the fried rice, if the fried rice is not loose, it will not be fragrant and the taste will not be good.”

While eating the fried rice made by Zhang Tong, Xiao Xiao nodded her head: "Yes, yes, the fried rice made by the boss is indeed very loose, and it tastes different from the fried rice they usually make outside. This is to fry the air into it. taste?"

Zhang Tong nodded: "In addition to the so-called fried air, the key is to use fresh rice. It is a bit difficult to fry the rice so loosely with overnight rice, because although the overnight rice is very dry, there is no way to make it good Grasp the degree of moisture in the rice and control the dryness. It’s a bit resigned to fate.”

"Sometimes the moisture of the overnight rice is controlled just right, and the fried rice is very good. But sometimes, the moisture of the overnight rice is too dry, and the fried rice turns into quicksand and tastes dry. There is no fullness like rice grains. Taste, that kind of fried rice is not delicious. The key is to control the moisture when the rice is first cooked. If you go out to eat a bowl of fried rice, you need to discern the mystery of it.”

"The next thing is to scramble the eggs into shreds, which requires a very high fire. And the chef must have very good frying skills, otherwise, the eggs will not be scrambled into shreds, but will only be sliced."

"Why is fried rice with eggs the best way to test the basic skills of a cook? Because to make a good bowl of fried rice with eggs, the chef must clearly master the skills of cooking rice. At least he must know how much water he uses. To what extent, what kind of texture will be cooked. In this way, the rice he cooks will be delicious. Many restaurant dishes cook delicious rice poorly, which is also unappetizing.”

"The next step is to see how good the master's stir-fry skill is. Scrambled eggs depends on the skill of stir-frying. If the skill of stir-frying is good, then all kinds of stir-fried dishes in restaurants, such as stir-fried tenderloin, fried duck meat, and stir-fried Shrimp. The chefs of these dishes are not too bad."

"The rice is loosely fried, relying on the skill of turning the spoon and quick frying. The skill of turning the spoon is not smooth, and the frying is not smooth, and the rice will not be loose, that is, the so-called air is not fried in. You can practice the frying skills. At this point, the chef will not have any problems in making quick stir-fry dishes. For example, such dishes as hot fried kidneys and fried river prawns will be cooked very well by the chef.”

"However, to do all of this, there is still a very practical hardware requirement, that is, the iron pot and the stove must be good. The stove must be strong enough and hot enough."

Xiao Xiao kept nodding, and at the same time was eating big mouthfuls. After Zhang Tong waited for Xiao Xiao to eat the last spoonful of rice, he pointed to the plate.

"The last point is that after eating a good egg fried rice, there will be no excess oil in the plate. Too much oil will affect people's appetite. These are the criteria for distinguishing a good egg fried rice. If you can have such frying skills, then It proves that the chef's basic skills have passed the master's test. If he can't do it, maybe he needs to practice more."

Zhang Tong was doing such science popularization to Xiao Xiao, and began to train her how to distinguish delicious food, and where are the delicious points of these foods?

Xiao Xiao's journey as a gourmet may start today, but after Zhang Tong uploaded the video he recorded with Xiao Xiao on the Internet at night, it caused a thousand waves with one stone.

Countless keyboard chefs on the Internet began to complain about Zhang Tong. In addition to the keyboard chef, there are some people who want to go to Zhang Tong's shop to have a real PK with him. And a private message has been sent asking for a duel.