Chapter 55 Is this fried rice or iron smelting?

Author: round head and round belly

Chapter 55 Is this fried rice or iron smelting?

Taking the clean gauze handed over by Wu Lei, Li Yi folded it twice, then held both ends, bent it into a funnel shape, and filtered the almond pulp into almond juice.

Then, Li Yi poured the almond juice into the soup pot, and also put the agar-agar strips that had soaked to four times in size into the pot.

Turn on low heat, add white sugar, stir gently with a wooden spoon over low heat, and bring the almond milk to a boil little by little.

The melting point of agar is about 90°C, and it must be heated above the melting point before it will dissolve into milk.

After the milk boiled, he stirred the milk evenly, shook off the foam, found some small petal-shaped bowls, and poured the milk into it.

The temperature of agar will solidify at about 40°C, and together with the almond milk, it will become a elastic gelatinous form.

There is a freezer in the back kitchen that can be used for quick freezing.

When its temperature drops below 40℃, the almond tofu is ready.

So, Li Yi put the small bowl filled with almond milk into the freezer.

Then, he rinsed the pot again and prepared to make fried rice.

Seeing him starting to take action, the photographer and Wu Lei both moved closer.

Master Ma also stretched his neck and watched Li Yi's movements.

After cleaning the pot, Li Yi placed the pot on the stove and started to boil over high heat.

The fierce fire on the stove was like a jet engine, licking the bottom of the pot.

The temperature in the pot rose rapidly, and the water droplets left behind after scrubbing seemed to come to life, emitting white smoke, shrinking in size rapidly, and disappeared after a while.

Li Yi calmly dug out two spoonfuls of rice with a frying spoon and placed it in a stainless steel basin.

Then, he took the separated egg yolks, poured them into the stainless steel basin, crushed them with his hands, and stirred them together with the rice.

He kneaded it very carefully, and he would break up every lump of rice, ensuring that every grain of rice would be coated with a layer of golden egg liquid.

But seeing him mixing the rice in a leisurely manner, Wu Lei was like an ant on a hot pot, dangling anxiously.

Finally, he couldn't help but remind Li Yi: "Brother Yi! The fire is still on!"

On the stove, the wok was still being burned by a fierce fire and was already emitting green smoke.

But Li Yi was unhurried, still mixing the rice, and said casually: "There's no hurry."

How can you not be in a hurry?

Wu Lei looked at the pot that was almost burning red, and felt like he was looking at a bomb that was about to explode.

He couldn't help but glance at Master Ma beside him, a little curious.

This has made your pot smoke. Aren't you worried?

Master Ma is really not in a hurry.

He just looked at Li Yi's movements thoughtfully, as if he had guessed something.

Finally, Li Yi mixed all the rice evenly. There was no lump of rice ball, and every grain of rice was distinct and wrapped in golden egg liquid.

Wu Lei thought Li Yi was finally going to fry rice, but Li Yi turned around and came to the sink and turned on the faucet.

I washed my hands.

Seeing this scene, Wu Lei almost stopped breathing.

There's still a pot burning here!

Do you still have time to wash your hands?

He looked at the wok, and was surprised to find that the bottom of the wok had begun to turn red!

"ah!"

Wu Lei's eyes widened, he pointed at the wok and exclaimed: "It's red! It's red!"

The photographer also pointed the camera at the red-hot bottom of the pot and took a close-up.

Is this fried rice or iron smelting?

Li Yi glanced at the wok and didn't care. He picked up Master Ma's apron and wiped his hands before returning to the stove.

He picked up the rag used for frying rice, held the ears of the pot, and pulled it back so that the pot was at a 45-degree angle and lifted inward.

Then, he scooped up a spoonful of rice with a wok and flicked it toward the wok.

The rice in the frying spoon was thrown into the pot by him, and it rolled and spread out in mid-air, with the grains clearly defined.

The moment the rice fell into the pot like a goddess scattering flowers, Li Yi held the pot's ear with his right hand and pushed it forward.

The wok, along with the rice that fell into the pot, rolled out an arc on the stove.

The rice grains falling into the pot are like ski masters on the U-shaped track at the Winter Olympics. They fall from the inside of the pot along the arc of the pot, then roll smoothly across the bottom of the pot, and then along the outside of the pot.

Arc, flying into the air.

What stunned Wu Lei was that after Li Yi flipped the rice, not a grain of rice stuck to the bottom of the pot!

Zhila!

That was the sound made by the egg liquid on the rice rapidly expanding under the high temperature.

The puffed egg liquid quickly turns golden, and a golden eggshell forms outside the rice grains.

The rice grains flying in the air were spinning, crossing a semicircle, and then started to fall from the air.

Below, Li Yi had scooped up another half a spoonful of rice and tossed it into the pot using the same method.

Then another push and a bump.

The new rice in the pot, like its predecessors, slides across the bottom of the pot and flies into the air like a street skateboarder.

The rice that was thrown into the air fell on the inner wall of the wok, then continued to roll across the bottom of the wok along the same trajectory, and then flew up again along the outside of the wok.

Li Yi stirred the pot at a steady speed while adding rice to the pot calmly with one hand.

Under his control, the rice in the pot seemed to turn into an endless stream of rice!

"Fuck!"

Master Ma on the side cursed and stared at Li Yi's hand with disbelief on his face.

When the chefs on other stoves in the kitchen noticed what was going on here, their attention was also drawn and they looked over.

After seeing Li Yi's movements clearly, they couldn't help but stop what they were doing, gathered around, and looked at Li Yi's shaking in shock.

As soon as an expert takes action, he will know whether it is there or not.

The people present were all professional chefs, and they knew better than ordinary people how difficult Li Yi's operation was.

Starchy foods like rice and noodles are the most likely to stick to the pan.

Even if you add oil, it is difficult to guarantee that the pan will not stick.

What's more, when not even a drop of oil has been released?

In order to avoid sticking or smearing the pot, Li Yi used extremely strong wrist force to reduce the contact time between the rice and the bottom of the pot as much as possible, so that the rice could be lifted up in the shortest possible time.

To achieve this, the frying power must be strong enough and the temperature must be high enough.

Stir-frying skills are the most basic basic skills of a chef.

When every chef learns stir-frying skills, he must practice his wrist strength.

The most common way is to put sand in a pot and practice spooning.

From a small half pot of sand to a half pot of sand, then to a full pot of sand, you have to practice until not a single grain of sand falls out of the pot to pass the test.

A whole pot of sand weighs at least ten or twenty kilograms.

It is definitely not an easy task to rely on the strength of one hand to shake the sand without leaking.

And strength alone is not enough. If you want to ensure that not a grain of sand leaks out, you must use skill.

Seeing Li Yi flipping the spoon with ease, all the chefs present were dumbfounded.

To reach this level, you have to lift at least 40 pounds with one hand.

None of the chefs present dared to say that they had such solid basic skills!

Moreover, in addition to having such strong wrist strength, the temperature of the wok must also be high enough.

To achieve the non-stick effect demonstrated by Li Yi, the temperature of the wok must be heated to over two hundred degrees!

Grabbing a two-hundred-degree wok and shaking it?

Are this guy's hands made of iron?!
Chapter completed!