But now Chen Nian is extremely stable. After pouring the egg liquid into the pot, he slowly stirred it, not like Wensi tofu.

However, the thin egg shreds gradually formed in the pot and made people pleasing to the eye.

After almost the heat, Chen Nian took out the pot of eggs as usual, and then put it on a basin, because the excess oil from the eggs were squeezed out on it.

After that, Chen Nian started to tear the egg pine a little while it was hot, so that it could maintain a relaxed posture.

Although the chefs watched this scene, they knew that Chen Nian was very powerful, they still couldn't help but scream.

A single egg can play with such tricks.

And after making this, Egg is not the protagonist, at most it can be considered a supporting role.

Put the egg pine aside and set aside for later use, and put some rice made in the morning is also set aside.

At this time, the rice has been completely cooled and fully reborn. The fried rice made in this way is not only clear in grains, but also very chewy.

Then Chen Nian began to prepare other ingredients, with 17 types of large and small:

Sea cucumbers, scallops, gizzards, green beans, winter bamboo shoots, horseshoes, fragrant sols, cucumbers, mouth mushrooms, ham, shrimps, chicken leg meat, carrots, chicken leg sols, pine nuts, green peppers, green onions.

These ingredients alone occupy a large part of the space.

In addition, there are eighteen kinds of egg pine that were made before.

So Aged before said that the dish is not expensive at all for 36 yuan.

All the ingredients are ready. Turn the pot directly on the heat and wait until the pot is heated before pouring in cold oil.

At this time, the aged ones put ham, scallops, winter bamboo shoots, fragrant otaku, shrimp, and sea cucumbers into the ingredients, and then add green beans, cucumbers, green peppers, and carrots to stir-fry.

After the aroma of these vegetarian dishes also came out, Chen Nian put the previously prepared egg pine and rice into the pot.

Turn on high heat and stir-fry continuously, keep holding the pot.

You can see the different colors but distinct grains of rice and various ingredients in the pot quickly flew into the air with every move of rolling the spoon in the pot, and then fell back into the pot.

It's as dazzling as a rainbow.

It was all the time until all the ingredients were fried.

There is no adhesion between them at all, but you can eat any kind of ingredients with a spoonful.

Finally, Chen Nian sprinkled some salt in the pot and a handful of chopped green onion was added.

All in color, fragrance and taste!

After stirring well, this Yangzhou fried rice dish is ready.

"Master Chen, it's incredible. How did you make a fried rice so pleasing to the eye?" Dylan, who had watched the whole process, couldn't help but ask.

Yesterday he had such questions when he saw Chen Nian doing this, but today he finally couldn't help but speak in curiosity.

Chen Nian looked at the other party and smiled: "It's not that I made it so pleasing to the eye, but that this fried rice should have been done like this. I just learned the production methods of my predecessors. What is really worthy of admiration is the person who invented this method."

Dylan was very excited at this moment.

"Master Chen, I also want to learn Chinese food. From today on, I will learn Chinese well!"

Then Chen Nian served the dish and handed it over to others to serve it on a plate and cook the lotus.

Then I went to prepare other dishes.

Kudo took the dish and put it on the dining cart next to it. The waiter pushed the dining cart to the restaurant.

"Ms., your order of Yangzhou fried rice."

Finally, the dish was served on the table.

Vivian's eyes were not only bright when she looked at the golden color and excellent Yangzhou fried rice.

She is an American and does not have that preference for rice, which means she has been in China for a while before she has been in contact with her more.

And in her impression, rice must be paired with delicious dishes.

Because when she was in China, she either ate Western food or some high-end Chinese food.

The reason why I ordered Yangzhou fried rice was for the sake of aging.

But now, her impression of rice has completely changed.
Chapter completed!