Chapter 4 Good Kung Fu!

Author: round head and round belly

Chapter 4 Good Kung Fu!

The eggs are fried in chicken oil and topped with fresh eggs.

Chicken fat itself has a special aroma. When cooking chicken wontons, just a little bit of chicken fat will make it extremely fragrant.

If used for fried rice, it will be even more fragrant.

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

"Yes!"

The female assistant nodded in agreement: "I don't like chicken soup, it has a fishy smell, eh? Why does chicken have a fishy smell?"

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

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

Chickens, like ducks, are water-draining animals, so they have a fishy smell. Even a non-serious cook would have no idea about this."

"awesome!"

The female assistant looked at him with admiration and asked, "Which book is it? I'll go back and have a look."

"Well…"

Old Tang was stunned and a little embarrassed: "You suddenly asked me, where can I remember?"

"oh."

The female assistant glanced at Li Yi and suddenly asked: "Eh? Boss, you are also a chef. Have you ever seen any cookbook with this sentence written on it?"

Li Yi glanced at her and explained casually: "This sentence is not in the recipe, but it is in "Lu's Spring and Autumn - Original Taste"."

"Lu's Spring and Autumn Period?"

The female assistant was a little confused. She had never even heard of this book.

"Yes, yes! 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 casually, took out a small bowl filled with Yao Zhu silk, and poured half of the Yao Zhu silk into the pot.

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

The female assistant praised.

"..."

Li Yi didn't answer, he was busy stirring the scallops in the pot.

In the live broadcast room, the audience was complaining after hearing the female assistant's praise.

"Is it amazing to know this?"

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

"Pretending to be awkward."

"What's the use of studying too much? Today's society is all about making money."

"Ten thousand yuan for a portion of fried rice is not enough to make money, right?"

"This is purely a liar. You are a fool to eat such expensive fried rice!"

"If you can't afford it, you can't afford it. If you curse, that's too much."

"If I had money, I would eat too. Isn't that why people live to eat?"

"Me too, it's not their problem, it's my problem. I'm so damn poor~!"

Li Yi didn't pay attention to the debate in the live broadcast room. He was concentrating on watching the heat of the Yao Zhusi in the pot.

These shredded scallops are all made from dry goods. Each one is as big as a billiard ball and has an extremely rich flavor.

After being stir-fried in chicken oil, the unique seafood flavor of the Yao Zhusi suddenly spreads.

Seeing that the water in the Yao Zhushu had been stir-fried almost to dryness, he took out another bowl of something shiny and transparent, like vermicelli, put it into the pot, and stir-fried it with the Yao Zhushu.

Those are shark fins that have been soaked for three days.

Shark's fin itself has no flavor, but when stir-fried with shredded scallops, you can get the fresh flavor 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 just auxiliary ingredients for fried rice.

At this point, the auxiliary ingredients are almost ready.

Next, he will prepare fried rice.

He first took out a strong and fresh green onion from Shandong province, peeled off the skin and rinsed it clean.

Then cut off the head and tail, divide it into three parts: white scallion, green middle section, and pure green scallion leaves, all of which are finely chopped into finely chopped scallions.

Then, he scooped up some chicken fat and put it into the pot.

He is going to start frying rice.

By twisting the valve, he increased the intensity of the flame and heated the pot to a boil. The chicken fat melted quickly and the aroma filled the air.

Then, he put a thick linen cloth on the pot ears, squeezed it tightly with his right hand, grabbed a handful of scallions and white flowers with his left hand, and threw it into the pot.

Zhila!

The aroma of green onions spreads quickly!

This is the first step in fried rice, simmering chopped green onion in the pot.

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

When the aroma of onions 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, it's shaking.

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

Zi La La!

When the rice is put into the pot, the egg liquid on the surface solidifies quickly and tightly wraps around the rice grains.

Li Yi's right hand was not idle either. As soon as 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 into the bottom of the pot. Then, when he shook it, it flew up from the front side of the pot, spinning in the air and falling back to the inner wall of the pot, crossing the

A circular trajectory, not a single particle fell outside the pot.

"Ouch! Good work! Shoot quickly!"

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

Li Yi ignored him, still scooping up the rice with a frying spoon at a steady speed, shaking 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 status of each grain of rice, separate them, and heat them evenly, so that the rice grains can achieve the perfect gold-coated silver effect.

Seeing Li Yi's action of flipping the spoon, the female assistant asked curiously: "Why doesn't he pour all the rice in at once?"

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

Lao Tang explained: "These rice are overnight rice, refrigerated, and the temperature is relatively low. If you pour them all 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.

If it goes away, the rice will be 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, which can bake out part of the moisture in the rice itself, making the rice more grainy and dry."

"That's it! I learned it."

The female assistant couldn't help but sigh: "But it must be very tiring to work like this."

"Of course I'm tired. The wok will become heavier and heavier, which will be a great test for the chef's strength."

Old Tang looked at Li Yi's right hand holding the pot and clicked his tongue: "Awesome, this boss must have very strong wrist strength. The iron pot in his hand looks like it is made of plastic and does not even shake."

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

He rolled up the sleeve of his right hand to his elbow. As he moved the pot, the muscles on his forearm were twitching, and the texture was clear.

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

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

Some people in the crowd were exclaiming: "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 soup stock?"

“Add broth to fried rice?”

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