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

Chapter 557 No... Why?

Hearing the sizzling sound of soy sauce and wine being poured into the pot from Xie Tingfeng's side, and smelling the aroma wafting over, Li Yi knew that the pot of [Three Cup Chicken] had been smashed.

If you have watched "Chinese Restaurant" or his slicing videos, you should know that soy sauce and seasoning wine must be poured along the side of the pot.

This is not a sense of form, but has its principle.

The soy sauce is poured along the side of the pot to form a Maillard reaction, increase the flavor, and allow the high temperature to evaporate and take away the sauce flavor in the soy sauce.

The same is true for wine, which should be poured from the side of the pot.

The high temperature at the side of the pot will quickly evaporate the alcohol in the wine, which can take away the fishy smell of the ingredients, and can also evaporate the bad aldehydes in the wine itself, preventing the wine from being too strong.

Xie Tingfeng poured the wine and soy sauce into the pot directly.

Putting the pot in this way will quickly reduce the temperature in the pot.

Reheating will increase the time of the stewing process, and the temperature from low to high will also enhance the efficiency of the juice infiltrating into the ingredients.

Therefore, Li Yi didn't need to taste it to know that this pot of [Three Cup Chicken] would definitely be a pot of [Triple Chicken] with a heavy taste.

Three times the saltiness, three times the sauce, and three times the wine.

Shaking his head slightly, Li Yi took a casserole, put it on the stove beside him, and started to boil it dry.

Then, he took the bowl of soy sauce and poured it into the pot along the edge of the pot.

Zila!

Neatly rising with a pungent sauce flavor.

The strong smell dissipates, and the special aroma of coked soy sauce floats up, which is instantly attractive.

After stir frying a few times, Li Yi took the wine bowl again and poured it down along the side of the pot.

Zila!

There was another burst of pungent strong alcohol smell, and the special aroma of rice wine similar to fermented glutinous rice also appeared.

It is mixed with the aroma of chicken and sauce, and when it spreads out from the pot, it quickly attracts Chen Jianbing, who is immersed in peeling the duck feet, to raise his head: "It smells so good!"

Hearing this, Zhao Jinmai looked back, smiled, and asked jokingly, "Is the emperor hungry?"

After being in contact with Chen Jianbing for a long time, she also became familiar with Chen Jianbing's temperament, knowing that he is just a lazy orange cat, and dared to joke with him.

Chen Jianbing smiled and nodded: "I'm a little hungry, can I eat the mixed duck feet?"

"sure!"

Zhao Jinmai turned around and went to get a few, put them on a small plate, sent them to him, and said with a smile: "We are in the kitchen, can we still make you hungry?"

"Thanks."

Chen Jianbing took the plate with a smile, and impatiently picked up a duck's paw, and put it in his mouth.

The smell of mustard was a little harsh, and he frowned, but he relaxed it quickly.

"Well, it's delicious."

He laughed and said, "I wanted to eat it just now, so I'm not ashamed to say it."

"If you like to eat, eat more, and I'll get it for you after eating."

Zhao Jinmai joked: "No one can starve the emperor when they are hungry!"

"Enough is enough."

Chen Jianbing swallowed the duck paw in his mouth, raised his finger and pointed in Li Yi's direction: "Waiting to eat the one in the pot, haha!"

In front of the stove, the dry-fired casserole was already boiling hot.

After Li Yi adjusted the seasoning, he picked up the frying pan, scooped up a spoonful of chicken nuggets with soup and water, and put them into the casserole.

Zila!

The soup entered the boiling casserole, and a burst of steam mixed with the aroma of sauce and wine rose immediately.

Although the frying pan has a good heat transfer effect for frying meat, it cannot be used when stewing and must be transferred to a casserole.

The traditional Gan-style three-cup chicken is also stewed in a casserole.

But in the process of stewing, a little water cannot be added, and the chicken nuggets are cooked purely by the moisture in the rice wine and soy sauce.

Because the bones are removed in advance, and the tender chicken legs and wings are used, this dish does not need to be stewed for a long time, but only needs to be quickly collected on high heat.

Without the lid on the casserole, Li Yi turned up the heat a bit, and took a look at Xie Tingfeng's side by the way.

Sure enough, Xie Tingfeng put the lid on the casserole again.

Originally, there was too much soy sauce, and the lid was still simmering, wouldn't it be more delicious?

Li Yi shook his head, didn't say much, just turned around to deal with other ingredients.

In just a short while, the front hall has already ordered a lot of dishes.

If it weren't for the fear of the [Triple Cup Chicken] smashing the signboard, he wouldn't waste so much time dedicated to demonstrating this [Three Cup Chicken].

Eight minutes passed in a flash.

Counting the time in his mind, Li Yi had already cut a quarter of an onion, a green pepper and a red pepper in advance.

Put the side dishes into the casserole, stir and stir fry, Li Yicai took the lid of the casserole and put it on the casserole.

The purpose of opening the lid is to quickly evaporate the water. Now that the soup in the casserole has bottomed out, and the side dishes are added, the lid can be added.

The higher temperature after being covered is conducive to the rapid maturation of side dishes.

After covering the lid and stewing for half a minute, Li Yi took off the lid.

The soup in the casserole has almost dried up, and the sauce is basically absorbed by the chicken nuggets, dyeing the chicken nuggets rosy and shiny, which is extremely attractive.

Li Yi stir-fried the chicken nuggets with chopsticks, causing the side dishes to sink to the bottom of the casserole.

This is not to make the dishes more meaty, but to allow the side dishes to be heated quickly to produce a Maillard reaction.

Onions have a pungent smell when they are eaten raw, but when they are heated and matured and the Maillard reaction begins, they will have a sweet aroma.

The same is true for chili peppers, which feel spicy when eaten raw, but after frying and roasting, they will have a special aroma, just like tiger skin peppers and burnt peppers, which make people want to stop.

Soon, the onions and peppers under the casserole released a tempting aroma.

After smelling the aroma, Li Yi quickly stir-fried a few times, then turned off the fire, and covered the casserole again.

Let it continue to be heated by the remaining heat on the stove for more than ten seconds, Li Yi took a rag, folded it twice, and placed it on the counter to insulate it.

Then he took two more rags, put them on the handles on both sides of the casserole, took the casserole down, and put it on the rags on the counter.

Seeing Li Yi bring down the casserole, Xie Tingfeng looked at it from afar, and then opened the casserole in front of him suspiciously.

In his casserole, there is still half a pot of soup tumbling and bubbling.

Looking at the soup in the pot, he was a little puzzled.

Li Yi was obviously cooking a long time later than him, but why did he deliver the food faster than him?

"Wow!"

"smell good!"

A burst of exclamation came, interrupting his thoughts.

He looked up, but it was Li Yi who put down the casserole and lifted the lid of the casserole.

Everyone in the back kitchen moved towards Li Yi with amazed expressions.

Are you pretending to be a little fake?

Just as a thought came to his mind, he immediately smelled a scent that had just drifted over.

A thick aroma of chicken, mixed with the aroma of bright soy sauce, and the aroma of rich rice wine hits me head-on.

He subconsciously took a deep breath, and the middle aroma differentiated into the sweet aroma of burnt onion and the dry aroma of green pepper and tiger skin.

As the aroma gradually diffuses, the aroma of garlic fried to golden yellow, the mild and hot ginger aroma also emerges, and there is also a hint of fresh and tender green onion that seems to have just been cut.

Smelling this fragrance, Xie Tingfeng's Adam's apple twitched quickly.

He looked at Li Yi who was surrounded in the middle in astonishment, and then looked back at the [Three Cup Chicken] that was still cooking in front of him, puzzled.

Why is Li Yi's [Three Cup Chicken] so delicious?

His [Three Cup Chicken] is clearly in front of him!

The aroma that floated from so far was actually stronger than the aroma that came out of his pot.

No...why?

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