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

"Professional chefs actually use their sense of smell more when cooking."

While frying, Li Yi casually explained: "After all, during the frying process, the chef can't taste the food at any time, so basically he judges the ripeness of the ingredients by his sense of smell."

"How did you smell it? Why can't I smell it?"

Linghua was surprised.

"You can smell it."

Li Yi explained: "For example, the simplest one, if the heat is too high and the ingredients are burnt, can't you smell the burnt smell?"

"That must be smellable!"

Linghua didn't think about it.

"This is the most basic olfactory judgment, and the principle is the same."

The spatula in Li Yi's hand shoveled across the bottom of the pot, and he could feel the shattered and melted rock sugar particles, and the wafting aroma also began to bring a touch of sweetness: "All ingredients, raw and cooked The taste is not the same.

For example, green peppers have a raw spicy taste when they are raw, and a unique fragrance when they are ripe.

The meat has a bloody smell when it is raw, and it will smell fragrant when it is cooked.

Including when dealing with sugar, such as frying sugar, many master chefs do not depend on watching, but on smelling.

It is safer and more reasonable to use the sense of smell to control the fire than the sight. "

While speaking, the graininess under Li Yi's spatula had disappeared.

This means that the rock sugar has completely turned into syrup.

Listening to Li Yi's explanation, Linghua suddenly realized: "Then I can smell it, but I'm definitely not as professional as you."

Li Yi smiled: "The way is as simple as it is, all techniques are developed from the simplest skills, so it's not so mysterious after all."

"Just like singing."

Zeng Yi said with a smile: "No matter how good a singer is, he still has to practice his breath, but how strong he can develop his breath depends on his talent."

"are you talking about me?"

Linghua turned to ask him.

"You are gifted."

Linghua laughed out loud at Zeng Yi's words.

While joking, Li Yi had already stopped, pointing to the frying pan as a signal: "Now, the smell of caramel has come out."

"I smell it."

Linghua approached curiously, stretched out her hand to fan the wind, and smelled it.

However, after taking a sniff, she was so choked that she couldn't help turning her head away, and coughed: "Ahem, cough, cough!"

She covered her mouth and ran back coughing and sneezing.

Seeing this, Huang Xiaoming hurried forward to ask concerned: "Sister Linghua, are you alright?"

Seeing it from the side, Liu Yifei quickly took the tissue from the table and gave it to Linghua.

Linghua burst into tears and snot, took the tissue from Liu Yifei, wiped her tears and snot, feeling lingering fear: "It's too spicy, it choked me to death."

After wiping her nose, she turned to Li Yi and asked, "Don't you feel choked?"

"It's okay, just get used to it."

Li Yi said with a smile: "You didn't prepare yourself mentally, the smell was too strong, it must be exciting, but have you smelled caramel?"

Linghua sneezed two more times before recalling: "It seems to be a little bit, but it's too choking, it's not obvious."

"It's definitely not obvious, I only put half a catty of rock sugar."

As Li Yi said, he took the garlic bowl and pointed to the camera: "When the rock sugar smells like caramel, you can add garlic. Here are crushed garlic, a total of two catties.

This amount is not much, we just put it all in and fry it together.

The specific heat to be fried depends on the state of the chili and butter.

The glutinous rice cake chili should be fried until the shell is bright, dry and crispy, and the butter becomes clear again. At this time, the glutinous rice cake chili is fried. "

Seeing Li Yi continue to stir fry without any haste, Zeng Yi smiled and said, "This is skill! You choked until tears came out, and I didn't feel it at all."

Garlic rice is put into the pot, and the garlic flavor also rushes out quickly.

But soon, the pungent garlic smell began to dissipate, and the garlic was gradually fried into a state of golden garlic, and the aroma of garlic began to appear.

The color of the glutinous rice cake peppers in the pot has also darkened a lot, and the skin of the peppers has also dried up a lot, and the skin has become brighter.

Seeing this, Li Yi called the photographer over, shoveled out a shovel of Ciba chili, asked him to take a close-up, and told the camera: "Look, this is the state of fried chili. It has a dry aroma of chili peppers, which is almost the same.

At this time, let's put the peppercorns and bell peppers in again.

This sequence must be clarified, the length of time for different spices to produce fragrance is directly related to the taste of the final product, and should not be messed up. "

As he said that, he poured all the peppercorns and bell peppers in, and started to stir fry.

When the pepper is put into the pot, there is no change in taste at first.

But as Li Yi continued to stir-fry, a numbing scent gradually wafted out, and quickly rivaled the spicy scent, very clear.

And with the special aroma of bell peppers being blasted out, the original spicy aroma seemed to have been put on a gorgeous coat, which became much softer, but it became more and more attractive.

Smelling the compound aroma of spicy and soy sauce, Linghua, who had been sneezing, suddenly felt relieved.

The itchy nose cleared up, and breathing became much easier.

She tried to sniff it, and clapped her hands with a smile: "This smell is right! The spicy smell is very pleasant. The spicy smell just now felt a little dry and a little pungent, but now it smells much more fragrant."

"The last two are still missing."

Li Yi said, and brought the spice bowl over.

A bottle of white wine was mostly absorbed by the spices, and the dry spices were saturated with water and alcohol, exuding a strong aroma.

Pour the spices and the remaining white wine into the pot, Li Yi pushed them away with a spatula, and mixed them into the base.

When the spices are put into the pot, the original strong aroma is quickly dispersed, and then like water poured into a sand bottle, it blends into the aroma of the spicy sauce of the base material.

Dozens of spices produced wonderful chemical changes in an instant with the taste of the base material, lingered, fused, and then turned into an indescribable aroma.

As the fragrance wafted away, stomach grunts began to sound one after another at the scene.

Everyone was aroused by the aroma.

In the live broadcast room, the audience was also swiping the drool barrage, amazed again and again.

"The last taste."

Li Yi took the fermented glutinous rice bowl and poured it into the pot: "Here is a catty of fermented glutinous rice, put it directly into the pot.

Fermented glutinous rice can't be fried for too long, it has a certain amount of alcohol in it, and the taste inside will evaporate if it is fried for a long time, and it will burn the pot.

So give it a little stir and you're good to go off the heat. "

As he said that, he took a frying spoon, pushed the fermented glutinous rice into the pot, stirred it a few times, and leaned over to turn off the fire.

But he didn't stop, but took the pot of solidified cold butter that Liu Yifei brought out just now, and said to the camera: "Finally, I will teach you a trick. After our bottom material is fried, add one or two to it at the end." Jin of cold butter.

It can play a cooling role and prevent the material in the pot from being heated and gelatinized by the residual temperature.

And it can also increase the aroma of butter in the base material, the effect is very good, the effect of increasing the aroma is obvious, you can try it. "

After speaking, he used a spatula to cut the cold butter in the pot and poured it into the pot.

After pushing it under the bottom of the pot with a spatula, Li Yi clapped his hands and gestured to the camera: "In this way, a whole pot of Shancheng old hot pot base ingredients is ready. This pot is fifty servings, and you can learn how to cook them all." Yet?"

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