The employees of the staple crop department who were preparing meals were peeking curiously at what was going on in the kitchen.
They originally thought that only those who were in contact with the rumored information turbulence had the skills to turn decayed ingredients into magical things, but they didn't expect that these students, who seemed to be just joining in the fun, actually had two brushes.
Most of the students in Class 8 of Grade 1 are actually similar to the 21st century middle and high school students who order takeout and go to restaurants all day long. The first time they went to the kitchen, they could peel half of the skin of radishes and potatoes.
Centimeters thick, Xiangchuan was born not to waste food, and it took almost all her strength to control herself and not drive them all out of the kitchen.
If it weren't for the fact that these gluttons learned how to kill chickens and fish very quickly, Xiangchuan wouldn't have wanted them to touch the kitchen utensils.
Fortunately, in the past two months, they have often come to the Tongue Club to eat rice under the guise of helping. Not to mention shredding and slicing, which is a test of knife skills, their peeling skills are much better than before, even
There are one or two people who can peel the skin even thinner than the three of Ouyang Yating. If it weren't for the club president of those two people who refused to let them go no matter what, Xiangchuan would have really wanted to poach them and give them to his club.
Add bricks and mortar.
Almost ten minutes passed.
Ouyang Yating and her classmates from Grade 18 had already washed and cut all the ingredients and stacked them neatly on the workbench next to them. Xiangchuan had no excuse to continue fishing.
She stood in front of the operating table in the cafeteria. Whether it was the kitchen behind her or the cooking window in front of her, people on both sides were looking at her, curious about what Kagawa wanted to do.
Kagawa picked up the shovel, took a deep breath, and looked at the shovel in his hand—a spoon to be precise—with resentful eyes.
Modern people rarely use kitchen utensils, and even if they do have kitchen utensils, priority is given to the models allocated to the kitchen AI. The spatula she usually uses in the kitchen of the Xiang Family Mansion and the kitchen of the Tongue Club restaurant is a specially customized version.
Originally, there was nothing wrong with using a spoon to fry rice. When Xiangchuan was a junior high school student who didn't know how to do anything, he would often secretly eat freshly fried rice and noodles behind his parents' back. The chefs at the stalls would fry them skillfully with a heavy spoon.
These late night snacks.
But the problem is that she is facing a pan now!
Can this thing be stir-fried with a spoon? Xiangchuan, who has been using a wok for more than 20 years, screamed in her heart. She even regretted why she didn't go home and cook this again.
But the ingredients were all ready and dozens of pairs of eyes were staring around her. No matter how nervous she was, she didn't dare to escape at this time.
Forget it, a dead horse is a living doctor. Xiangchuan resigned and turned on the switch of the heating table.
Kagawa looked around at the ingredients and decided to start with beef fried rice.
Place the pan on the heating platform, pour a spoonful of oil, wait for the oil to gradually become hot, and then quickly add the thinly sliced beef.
The bottom of the pot made bursts of "sizzling" sound, and the aroma instantly filled the entire kitchen. Even the few beef lovers who often went to Yuexiang Restaurant to eat fried steak or steak buns couldn't help but feel proud of the beef in the air.
The fragrance swallowed a few times.
Kagawa flipped the spoon flexibly with his wrist, frying the beef until it was slightly caramelized, and then added salt and appropriate amount of pepper to season.
Then, put the rice that was dried in the refrigerator at noon into the pot, press it with a spoon, and stir-fry until every grain of rice is coated with fat and beef juice.
The aroma of oil and the meaty aroma of beef are intertwined, tempting everyone's sense of smell. At the same time, it is also mixed with the aroma of some chemical reactions between rice and hot oil. For a while, the kitchen where you can smell the aroma rang out one after another.
The sound of swallowing saliva.
Xiangchuan didn't have time to pay attention to the reactions of the people around him. He quickly added chopped green vegetables and finally sprinkled some chili powder to make the color of the whole fried rice more attractive.
Because it was the first time to use such kitchen utensils to make fried rice, Xiangchuan was not sure what kind of heat and time were more appropriate. He could only scoop out a small amount with a spoon and put it on a small plate to taste the taste, and then continued to stir fry.
saute.
After repeating it five or six times, the beef fried rice was finally put on the dinner plate.
Because he had just tasted several bites, Xiangchuan was not too eager to eat secretly at the moment, and quickly went to clean the fried rice pot and spoon. Of course, he did not forget to ask the kitchen AI to help watch the freshly baked fried rice to prevent being surrounded by others.
This group of hungry gluttons licked the entire plate in a blink of an eye, leaving not even a grain of rice for her.
Xiangchuan did not rush to eat immediately, but heated the pan again and added oil, added the diced chicken, stir-fried quickly until the chicken turned white, and then added the diced carrots and eggplant pieces.
The eggplant begins to juice slightly under the high temperature, and the fat mixed with the vegetable juice makes the aroma of the fried rice even richer.
It would be great if there were salted fish or bacon. The aroma would be amazing if stir-fried with eggplant. Xiangchuan thought regretfully in his heart.
However, her hands did not stop. After seeing that the eggplant was a little soft, she added two tablespoons of rice, pressed it rhythmically with a long-handled spoon, and stir-fried until the rice was evenly mixed with the chicken and vegetables.
Looking at the freshly baked fried rice in front of him, Xiangchuan still regretted that he could not achieve the freedom of soy sauce at the moment. The fried rice had some light soy sauce to enhance the flavor and some dark soy sauce to add color. This fried rice can be said to be full of color, flavor and flavor. The fried vegetables in front of him
The chicken fried rice gave her the illusion that she was making a weight loss meal. The diced chicken she fried before was also made from skinless chicken, which made the fried rice look healthier.
Sure enough, I'd better add something. Xiangchuan looked at the fried rice in front of him without saying anything.
She opened the seasoning jar next to her and used a small spoon to add a small amount of vinegar to the fried rice. The white vinegar evaporated directly in the air after touching the fried rice, giving off a pungent aroma, which made the fried rice slightly sour.
The aroma is like a delicate embellishment, breaking the previous single aroma of oil and making the whole pot of fried rice extra fresh and rich.
At the same time, sourness is also the most exciting taste for taste buds. Xiangchuan clearly felt that the frequency of swallowing among the crowd in front of him and behind him increased sharply, especially the group of gluttons behind him. Xiangchuan even had reason to suspect that if he walked away for even half a minute, these people would
A person can eat to the point where she is not even given any leftovers on the plate.
This chapter is not finished yet, please click on the next page to continue reading the exciting content! The question is, modern people have good teeth.
After frying two portions of rice in a row, Xiangchuan had become somewhat resistant to the aroma of cooking fumes. She looked at the shredded potatoes and wondered whether she should make some vinegary shredded potatoes, but she still chose to fry the second one.
Three portions of rice.
Mainly because she wanted to wait for the dried peppers to dry out before she could taste it. She was tired of eating the non-spicy version of vinegared potato shreds in the past few days.
But this doesn't stop her from using chili powder to make spicy potato fried rice.
Kagawa first put the potatoes cut into thin slices into hot oil and stir-fried them. The aroma of the potatoes was fully stimulated in the hot oil. The golden color gradually appeared, and the crispy texture became particularly charming through the rolling of oil. Seeing the potatoes
After the shreds have changed color, add an appropriate amount of salt and chili powder. The red chili powder sticks to the potato shreds, and the pungent smell gradually dissipates through stir-frying, making several students who are not used to spicy food sneeze.
Without stopping, Kagawa stirred the chili powder evenly and added the rice. As before, he crushed it with a long-handled spoon and stir-fried until the shredded potatoes and rice were tightly packed together, and every grain of rice was spicy.
Covered in fragrant oil.
Finally, when preparing to cook, add some green vegetables and stir-fry for a while, and the potato spicy fried rice is ready. Compared with the previous beef fried rice, the spiciness of this plate is more obvious, which made several people who were eaten by chili powder during the previous barbecue.
The eyes of the Grade 18 student in Grade 18 were so excited that he awakened some kind of spiciness gene.
But that wasn't the end yet. Xiangchuan washed the pan in a familiar manner and took a look at the eggs placed next to him.
Now that we have to make fried rice, how can we forget about the king of kings?
Xiangchuan heated the pan again and poured in an appropriate amount of oil. While the oil was heating, she quickly picked up the eggs next to her, beat four eggs into the bowl and stirred them evenly. After the oil was hot, she added the beaten eggs
Pour it into the pot and stir it quickly with a long-handled spoon. The eggs will solidify quickly in the hot oil and become golden and soft.
These movements were done in one go, like flowing water, and the eyes of Ouyang Yating and the other two people staring at Xiangchuan changed: When did Xiangchuan's movements become flexible? He usually looks like he would die just doing any preparatory exercises in physical education class.
Of course, Xiangchuan noticed the surprised looks from the three club members standing closest to her, but she really couldn't spare the time to teach them a "lesson." After seeing the eggs in the pot gradually expand slightly,
She then poured the rice into the pot and stir-fried it with the eggs. Although based on her skills, she still cooked
It's not as good as the legendary "every grain of rice is wrapped in soft eggs", but she can use a trick. The egg liquid in the pot just now is only cooked on one side, and the other side is still half-cooked. When she pours the rice on top, the rice will be cooked.
Coat it with some egg liquid as much as possible, and as it is stir-fried in a hot pan, the rice gradually takes on an attractive golden color.
Afterwards, Xiangchuan added an appropriate amount of salt and pepper for seasoning, and finally sprinkled a little chili powder when ready to serve to add some color to the slightly monotonous fried rice.
The classic egg fried rice is ready like this. Xiangchuan put the fried rice on the plate, and the whole kitchen was now enveloped in the overbearing aroma of fried eggs. The aroma of eggs was overflowing, and the golden rice shone in the sun.
This made everyone in Class 18, Grade 1, who had tasted fried eggs and baked eggs before, and deeply appreciated the deliciousness of egg dishes, now really hungry and turning green.
Looking at the four plates of fried rice placed on the table, everyone's eyes kept flashing with the words "I want them all.jpg".
How can Xiangchuan eat so much fried rice by herself? Let me help her eat it!
At this moment, the thoughts of all the members of Class 18 of Senior High School reached a high degree of unity.