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

Eggs are fried with chicken oil, fresh and fresh.

Chicken oil itself has a special fragrance. When cooking chicken wontons, a little bit of chicken oil will be very fragrant.

If it is used for fried rice, it is even more fragrant.

Smelling the scent of chicken fat, Old Tang was a little puzzled: "Why doesn't his chicken fat smell fishy at all?"

"Yes!"

The female assistant nodded in agreement: "I don't like to drink chicken soup. It smells fishy, ​​eh? Why does chicken have a fishy smell?"

"You don't understand that, do you?"

Old Tang showed off a little proudly: "No matter what kind of meat, it will have a special taste. It is written in an ancient book that it is called the fishy taste of water, the showy taste of meat, and the smell of grass.

Chickens, like ducks, belong to the drinking water, so they have a fishy smell. If you are not a serious cook, you don't know this stuff. "

"awesome!"

The female assistant looked at him adoringly and asked, "Which book is it? I'll go back and read it."

"Well…"

Old Tang was stunned, a little embarrassed: "You asked me suddenly, how could I remember?"

"oh."

The female assistant glanced at Li Yi, and suddenly asked, "Eh? Boss, you are also a chef. Have you read any cookbooks that say this?"

Li Yi glanced at her, and explained casually: "There is no such sentence in the recipe, but it is in "Lu Shi Chunqiu-Benwei"."

"Lu's Spring and Autumn?"

The female assistant was a little dazed, she had never even heard of this book.

"That's right! It's "Lu's Spring and Autumn Annals"!"

Old Tang was a little surprised: "Boss, you are quite educated!"

"Fortunately, I just read a few more books."

Li Yi said something casually, then took out a small bowl full of shredded scallops, and poured half of the shredded scallops into the pot.

"Boss, you are so amazing! You even know this."

The female assistant admired.

"..."

Li Yi didn't argue, he was busy frying the shredded scallops in the pan.

In the live broadcast room, the audience complained when they heard the female assistant's praise.

"Is it great to know this?"

"After reading so many books, don't you still sell fried rice on the street?"

"Pretend to be awkward."

"What's the use of reading too much? In today's society, it's about making money."

"A serving of fried rice worth 10,000 yuan isn't enough to make money?"

"This is purely a liar, it's a fool to eat such expensive fried rice!"

"If you can't afford it, you can't afford it, and it's too much to scold people."

"If I had money, I'd eat too. Isn't life for eating?"

"Me too, expensive is not its problem, it's my problem, I'm poor~!"

Li Yi didn't pay attention to the debate in the live broadcast room, he was engrossed in watching the heat of the shredded scallops in the pot.

These shredded scallops are all made from dry goods, each of which is the size of a billiard ball, and has an extremely strong umami taste.

After being stir-fried with chicken oil, the unique seafood flavor of shredded scallops immediately diffused.

Seeing that the water in the shredded scallops had been almost scorched, he took out another bowl of shiny, transparent, vermicelli-like stuff, put it into the pot, and stir-fried it with the shredded scallops.

It was shark fin soaked for three days.

Shark fin itself is tasteless, but stir-fried with shredded scallops, you can borrow the fresh fragrance of shredded scallops.

After stir-frying for a few times, Li Yi poured out the shredded scallops and shark's fin, put them in a colander, and drained the fat.

These are also just accessories for fried rice.

At this point, the accessories are almost ready.

Next, he will prepare fried rice.

He first took out a strong and fresh green onion from Lu Province, peeled off the skin, and rinsed it.

Then truncated the head and removed the tail, and divided it into three parts: the white part of the scallion, the middle part of the green part of the scallion, and the pure green part of the scallion.

Afterwards, he scooped up some chicken fat and dunked it into the pot.

He's about to start cooking.

Twisting the valve, he increased the intensity of the flame, heating the pot until it was boiling hot, the chicken fat melted quickly, and the aroma permeated.

Afterwards, he put a thick linen cloth on the pot ears, squeezed it tightly with his right hand, grabbed a handful of green onion flowers with his left hand, and threw them into the pot.

Zila!

The onion scent spreads quickly!

This is the first step of fried rice, chopped green onion in a hot pot.

This allows the aroma of the onion to evaporate quickly and blend into the rice.

When the onion fragrance was at its strongest, Li Yi quickly scooped up a spoonful of rice with a frying spoon, and shook it into the pot.

That's right, shaking.

He shook the frying spoon, and the rice in the spoon quickly spread out, and the grains fell into the pot.

Zi la la!

When the rice was put into the pot, the egg liquid on the surface quickly solidified, tightly wrapping the rice grains.

Li Yi's right hand was not idle either. The moment the rice fell into the pot, his right hand also started to shake the pot.

The place where he shook off the rice was the inner wall of the pot. The rice grains rolled along the edge of the pot and fell into the bottom of the pot. Then, when he bumped it, they flew up from the front side of the pot, twirled in the air and fell back to the inner wall of the pot. A circular trajectory, not a single grain fell out of the pot.

"Ouch! Good work! Quick shot!"

When Old Tang saw this scene, he immediately exclaimed, and hurriedly signaled the cameraman to get closer to take a close-up.

Li Yi ignored him, still scooped up the rice with the frying spoon at a constant speed, shook it into the pot, and kept shaking the pot with his right hand.

This link is the most critical. He must always pay attention to the state of each grain of rice, separate them, and heat them evenly, so that the rice grains can obtain the perfect gold-coated silver effect.

Seeing Li Yi's movement of shaking the spoon, the female assistant asked curiously, "Why didn't he pour all the rice in at once?"

"It is to keep the rice grains dry from the time of frying."

Old Tang explained: "These rice are overnight rice, refrigerated, and the temperature is relatively low. If they are all poured into the pot, the temperature in the pot will drop immediately. It needs to be heated up slowly, so that the water vapor will be stuffed into the rice grains." Went there and the rice was soft and not dry enough.

Adding rice little by little in this way can keep the temperature in the pot at a relatively high level, so that part of the moisture in the rice itself can be baked out, making the rice more distinct and drier. "

"That's it! I learned it."

The female assistant couldn't help feeling: "But it must be very tiring to stir up things like this."

"Of course I'm tired, and the wok will get heavier and heavier, which is a great test for the chef's wrist strength."

Old Tang looked at Li Yi's right hand, and clicked his tongue: "It's amazing, this boss must have a strong wrist. In his hand, the iron pot looks like it's made of plastic, and it doesn't even shake."

Upon hearing this, the female assistant also observed Li Yi's right hand.

He rolled up the sleeve of his right hand to the elbow, and as he shook the pot, the muscles on his forearm were twitching with clear texture.

His fingers holding the ears of the pot were even more slender and strong, tightly fitting the round body of the iron pot.

For some reason, the female assistant's face suddenly turned red.

laugh!

A white mist suddenly rose from Li Yi's pot.

It was he who scooped up the "water" in a bowl with a frying spoon and poured it into the pot.

Some people in the surrounding audience exclaimed: "Why do you add water to the fried rice?"

The white mist drifted away, and Old Tang smelled the fresh fragrance of the mist, and immediately called out the reason: "Is this broth?"

"Fried rice with broth?"

The camera guy's eyes widened: "What kind of operation is this?"