Chapter 699 Fried rice noodles?
Poetry rice noodles are the same as Liangpi. The most troublesome steps are the first few steps.
After the slurry is ground, it will be done very quickly.
After a while, Liu Yifei and Zhao Jinmai had prepared more than 20 pieces of rice noodles and stacked them together.
Seeing that the powder paste was almost running out, Zhao Jinmai urged Li Yi: "Brother Yi, please fry a few portions quickly. I'm hungry just from the smell."
The bottom of the mold for making rice noodles is brushed with peanut oil, and it also needs to be brushed with a layer of anti-stick when taking it out of the pan.
Hence, during the making process, the aroma of rice mixed with peanut oil has already spread out.
The combination of starch and oil is the best way to arouse people's appetite. Not only Zhao Jinmai was hungry, but everyone else also felt hungry after smelling this smell.
“It’ll be fine soon.”
Li Yi said while preparing side dishes in front of the counter.
He took a roll of kitchen paper, folded it a few times, then took out a piece of beef from the basin, placed it on the kitchen paper, and dipped it in the blood.
Took the knife and cut the beef into slices against the grain of the meat. Li Yi took a bowl and marinated it with sugar, light soy sauce and cornstarch.
Then, he went to the storage room and took out some mung bean sprouts and leeks, both of which are essential side dishes for dry-fried beef river.
Cut off the two ends of the mung bean sprouts and the head of the leek. Li Yi took another green onion and cut it vertically into thin strips.
Shredded green onion is the only spice used in dry-fried beef river. In addition to adding flavor, it can also play a role in color matching.
After all the side dishes were prepared, he took a wok, put it on the stove, and started cooking it.
Turning on the fire, he picked up the peanut oil bucket and poured half of the oil into the pot.
While the peanut oil was heating, he took a few sheets of rice noodles that Liu Yifei had put aside and cut them into long strips in an instant.
After grabbing them with his hands and separating the stuck ones, Li Yi took them to the oil pan.
Under the strong fire, the temperature of the oil has gradually increased.
The peanut oil in the pot was rolling slightly, and wisps of smoke were rising from the side of the pot.
Seeing that the oil was warm enough, Li Yi twisted up a stick of rice noodles and put it into the oil pan.
When the rice noodles were put into the pot, fine white bubbles suddenly appeared around them, floating on the oil surface, and began to curl up, like a living thing.
Li Yi didn't stop, still pouring rice noodles into the pot one by one.
Seeing this scene, Xiong Xinxin, who has played countless murderous villains in movies, opened his eyes wide, as if he had seen the most incredible thing in the world, and exclaimed: "Huh? Is the rice noodles fried?"
In the live broadcast room, when I saw Li Yi frying rice noodles, the barrage stopped for a moment, and then countless "dumbfounded" emoticons appeared.
"ah?"
“Huh? Is this also okay?”
“What is the operation of frying rice noodles?”
“I thought it was fried beef, but I was about to complain that there was too much oil, but I didn’t expect it was fried rice noodles.”
“I’ve lived for so long, and I’ve never seen fried rice noodles before.”
Li Yi glanced at the barrage screen while pouring rice noodles into the pot.
Seeing the audience's doubts, he smiled and said: "How can it be crispy without frying?"
“Are you going to fry it until it’s crispy?”
Xiong Xinxin came up to ask.
"right."
When the audience in the live broadcast room heard Li Yi's answer, the screen was full of question marks.???”
“I’ve never heard that rice noodles can be deep-fried. Aren’t you afraid it will bubble?”
“It’s a bit hard to understand. This should be considered dark cuisine, right?”
“I’ve never seen fried rice noodles before. Will it be delicious?”
Adjusting the fire on the bottom of the pot, Li Yi controlled the temperature of the oil, and while using chopsticks to stir up the rice noodles, he explained: "Everything can be fried, why can't rice noodles?
There is a snack of fried rice noodles in Southeast Asia. It is a bit like the three fresh rice crispy rice noodles. The rice noodles are fried until crispy and then topped with seafood gravy.
Since you want to make [Crispy Dry Fried Beef River], it must be different from ordinary dry fried Beef River, and the word crispy skin must be highlighted.
Traditional dry-fried beef river is stir-fried over high heat, which makes the surface of the rice noodles slightly charred and tastes more wok-like.
But that kind of rice noodles does not taste crispy.
The best way to make crispy rice noodles is to fry them, but the water content of fried rice noodles is lower than that of ordinary rice noodles.
Moreover, when frying the rice noodles, you need to control the oil temperature so that the rice noodles can be fried until the outside is dry and crispy, and the inside is not bulging. "
As he spoke, the rice noodles in the pot had turned golden and fried until crispy.
Took the colander, Li Yi picked it up with chopsticks, took out the fried crispy rice noodles in the pot, and placed it on a tray lined with absorbent paper to control the oil.
The audience in the live broadcast room was curious and sent comments one after another, asking the photographer to take a close-up.
The on-site photographer also came forward and took a close-up shot of the fried crispy rice noodles.
I saw that the originally white rice noodles had turned golden, and there were some tiny bubbles scattered on top, which looked very attractive.
Taking the chopsticks and pointing at the bubbles above the rice noodles, Li Yi motioned to the cameraman to take a close-up while explaining: "Fried rice noodles are very oil-absorbent, and the oil will be absorbed in these tiny bubbles, so if you use traditional fried rice noodles, If not, it will be very greasy, so when frying, you need to use water to force out the grease inside."
Listening to his explanation, there were questions again in the live broadcast room.
"What do you mean? Do you want to soak it with water? Isn't it a waste of time?"
Li Yi didn't explain, just took a frying pan, placed it next to the oil pan, and started burning it.
Under the strong fire, the temperature in the pot rose quickly.
Li Yi scooped up half a spoonful of water with a frying spoon, and poured it directly into the bottom of the pot.
When the water was put into the pot, it was immediately boiled by the hot bottom of the pot, and a burst of steam came out. The remaining water accumulated at the bottom of the pot and rolled violently.
Li Yi used a slotted spoon and chopsticks to pick up the fried rice noodles after draining the oil, put it directly into the pot, took a pot lid, and put it on.
The steam in the pot was steaming, and it was covered by the lid, and the sizzling sound was also muffled.
Pressing the lid of the pot with his hand, Li Yicai explained to the camera: "This is a method of steaming with water to force out the oil in the fried rice noodles. This oil can be used as the base oil for fried rice noodles."
Xiong Xinxin on the side couldn't help but ask: "Why don't you just steam the rice noodles until soft?"
He asked the audience in the live broadcast room a question, and Li Yi smiled and said: "After frying, the crispy structure of the rice noodles has been fried into shape. After frying the water, it can still regain a certain degree of crispness."
“Can this still happen?”
Xiong Xinxin was greatly shocked, and his curiosity was aroused for a moment: "Listening to what you said, this crispy rice noodle seems to be interesting!"
“You’ll know after you try it later.”
As Li Yi spoke, there was a sudden sizzling sound from the pot as water dropped on the soldering iron.
This means that the water in the pot has almost evaporated.
So, Li Yi directly opened the lid of the pot.
2
(End of this chapter)