Author: round head and round belly

"Brother Yi, how...how did you do this?"

Wu Lei watched helplessly, unable to understand Li Yi's operation.

This is amazing!

"Didn't I tell you last time?"

Li Yi glanced at him: "Leidenfrost effect, have you forgotten?"

"I didn't forget, but you didn't say that by pouring egg whites like this, you can turn them into fried rice!"

Wu Lei felt that his three views had been refreshed.

Seeing his confused look, Li Yi smiled and then gestured: "Stand closer and look at the egg white I poured down. Its state is different at different heights."

After hearing his explanation, not only Wu Lei, but also several other people came over. The cameraman also came closer and took a close-up of the egg whites that were flowing downward.

Zhao Jinmai quickly saw the clues: "When the egg whites first stayed, they were continuous, but when they reached the bottom, they were no longer connected and began to spread out."

Li Yi nodded and explained: "That's because I added water to the egg white to dilute its protein concentration, and then stirred it to make it less viscous, so that when it falls down, it becomes

It will disperse on its own."

While explaining, the movements of his hands did not stop: "Oil-free scrambled egg whites are more difficult than oil-free scrambled egg yolks, because egg yolks are mainly composed of fat, protein and water.

The fat will form lipoprotein particles in the egg yolk, which means that it contains its own fat, so when it is fried, the fat will more easily form an isolation layer, making it less likely to stick to the pan.

Egg white is a simple protein solution that solidifies when exposed to heat, making it easier to stick to the pan.

So when frying egg whites without oil, the temperature of the pot must be high."

Listening to his explanation, the audience in the live broadcast room was stunned.

"He actually wants to teach us?"

"How much care does it take to scramble an egg?"

"I can't learn it! I can't learn it! Even if you tell me all the principles, I can't learn it!"

"I kind of believe that in the previous video, he sold a serving of fried rice for 10,000 yuan. This skill is really not something ordinary people can have!"

Under the watchful eyes of Wu Lei, the others, and the audience, Li Yi fried the separated egg whites into protein particles the size of rice grains.

Then, he scooped up the rice on the side with a frying spoon, shook it into the pot, and began to stir-fry it in the same way as water-fried rice.

Huang Xiaoming and Zhao Jinmai were stunned when they saw Li Yi stir-frying the rice into a rolling wave of rice simply by using his wrist strength and frying skills.

Wu Lei had seen Li Yi's fried rice technique with his own eyes, but neither of them had seen it with their own eyes.

The audience in the live broadcast room were even more stunned and even doubted their own eyes.

"Am I stuck? Why is the rice in this pot curled up like this?"

"Did the program team use special effects? Is this something humans can do? I'm just watching a movie!"

"This fried rice is so silky smooth! Why is the rice so obedient when he fry it, but when I fry it, even if I add so much oil, it still sticks to the pan?"

Liu Yifei heard the shouting in the kitchen and was attracted to it. As soon as she entered the door, she saw Li Yi throwing a spoonful of soy sauce into the pot.

laugh!

The soy sauce is evaporated by the high temperature at the bottom of the pot, steaming up instantly, and the aroma of black soy sauce quickly spreads.

The rice waves rolled around in the pot a few times and quickly changed from white to dark brown. Every grain of rice was covered with sauce, and the color was so attractive.

Guchi!

Wu Lei, who was closest to the pot, couldn't help but swallowed his saliva and praised: "This soy sauce tastes really good! The fragrance seems to be stronger after being stirred like this!"

"Soy sauce also contains alcohol, which is ethanol."

Li Yi explained: “The better the soy sauce, the higher the ethanol content.

Ethanol is the precursor substance of various organic acids, and can further combine with amino acids and organic acids to form ester aroma substances.

The main components of the mellow flavor of soy sauce are higher alcohols, polyols and ethanol.

During the dissolution and fermentation process of soy sauce raw materials, ethanol can generate a variety of aroma components such as alcohols, aldehydes, ketones, acids, etc., ultimately forming the unique mellow and ester aroma of soy sauce.

Therefore, when adding soy sauce to the pot, it is best to pour it in from the edge of the pot, and use the high temperature of the pot edge to quickly evaporate the ethanol in the soy sauce, quickly stimulating the mellow and ester aroma of the soy sauce.

This can stimulate the aroma of soy sauce to the greatest extent, and can also form a Maillard reaction at the edge of the pot, further increasing the flavor."

Listening to Li Yi's explanation, the audience in the live broadcast room was completely impressed.

"Nice! I finally got to see what a real chef is today!"

"Are today's chefs so professional? Why do I feel like cooking rice is like doing a chemistry experiment?"

"Damn it! I'm a cook. I know that pouring soy sauce on the side of the pot will make the cooking more fragrant, but I don't know the reason. My master didn't tell me, he just asked me to pour soy sauce on the side of the pot. It turns out that the real reason is this!

learned!"

"It turns out that even if you know what's going on, you still need to know why. It's really a matter of learning!"

Turning the pot, the fried rice was tumbling in the pot. Li Yi added the chopped green onion three times, then sprinkled a handful of chopped garlic leaves, and then turned off the heat.

Zizz! Crack!

The rice grains in contact with the bottom of the pot are still dancing and making bursts of sound.

"Bring me a plate."

Li Yi opened his mouth and gave instructions.

"coming!"

Wu Lei quickly picked up a large plate and put it on the counter.

Li Yi grabbed the pot with one hand, turned around, and poured the fried rice in the pot onto the plate.

The dark brown rice grains were scattered with steaming heat, falling loosely from the pot, and piled up into a mountain of rice.

The surface is slightly browned, but the inner core still retains the emerald green green onion and garlic leaves dotted in it, adding a bit of vibrant emerald color to the dark brown rice mountains, just like the pines and cypresses standing on the majestic mountains.

Set against the white background of the round plate below, this whole portion of soy sauce fried rice actually looks a bit like a traditional ink painting.

"Wow! It looks delicious!"

Zhao Jinmai couldn't help but admire.

"really beautiful!"

Wu Lei nodded in surprise and agreed: "It feels even better than the fried rice we ate that day!"

"Eat the camera first."

The cameraman came closer and gave a clear close-up.

The next moment, the live broadcast room was flooded with "wow" messages.

"Wow! Beautiful!"

"Wow! It looks delicious!"

"It's awesome! Damn it! This fried rice is so skillful! Really!"

"Wow! I can feel the smell of this rice with my naked eyes! It's so refreshing!"

“The color is really attractive! It’s appetizing to look at!”

"Does anyone think it looks a bit like an ink landscape painting?"

After pouring all the rice grains in the pot onto the plate, Li Yi knocked on the frying spoon and the remaining rice grains on it were shaken off.

Then, he motioned to the stunned people behind him: "Try it!"

Liu Yifei picked up a spoon and came closer. After hesitating a few times, she still didn't have the heart to start: "This fried rice looks so good, I can't bear to destroy it."

"That's right."

Zhao Jinmai took out his mobile phone: "No, I have to take some photos. This fried rice looks so delicious."

Seeing this, Huang Xiaoming and Wu Lei also took out their mobile phones.

Not only that, Master Cai, who was taking a close-up, also took out his mobile phone from his pocket: "I will also take a picture and send it to my wife."

Afterwards, even the staff at the back were ready to step forward and take some photos.

"That's ok, just one person can take the photo, and I'll post it directly to the group later."

Li Yi urged with a smile: "This rice should be eaten while it's hot. It's most fragrant when it's full of flavor. The taste will be compromised when it's cold."

After hearing what he said, Liu Yifei and the others put away their mobile phones, carefully scraped a layer off the rice mountain with a spoon, and put it into their mouths.

However, as soon as they sipped the rice grains into their mouths, before they could close their mouths, the thick, rich, and mellow aroma of soy sauce exploded in their mouths.
Chapter completed!