Chapter 700 is really crispy!
The lid of the pot was lifted, and a burst of water vapor floated up, which was quickly sucked away by the range hood.
The fried rice noodles in the pot are no longer stiff as before, but have become soft and stuck to the bottom of the pot.
Li Yi did not move it in a hurry, but turned down the heat and used chopsticks to move all the fried rice noodles on top to the bottom of the pot.
After the oil began to seep out from underneath the rice noodles, he picked up the wok and shook it back and forth, causing the rice noodles at the bottom of the pot to start shaking.
At first, there were some places where the rice noodles were stuck to the bottom of the pot, but as Li Yi shook and the oil seeped out, those sticking places gradually fell off.
Seeing that all the rice noodles had fallen off, Li Yi took the colander and scooped up all the rice noodles.
When all the rice noodles were poured out, a layer of oil was left on the bottom of the pot just as he said.
Turning the heat back on, when the oil was hot, he put the marinated beef slices into the pot and stir-fried quickly.
The beef in dry-fried Niuhe is usually lubricated with oil, so that the meat will be more tender and more fragrant.
However, the same effect can be achieved by stir-frying, but the technical requirements for the chef are much higher, and it is far less simple and convenient than oily beef.
But this difficulty was not a problem in front of Li Yi. After three strokes, five divisions and two divisions, the beef in the pot turned into pieces of freshly cut and tender meat, which he scooped out.
The photographer is working **** the close-up, and the lighting engineer is lighting the scene.
Under the illumination of the light, the remaining fat on the meat slices on the plate reflects the light, making it shiny and attractive to look at.
In the cross-section of the side of the meat slices, you can even see a trace of undetectable pink.
That was the life left by Li Yi specially.
Seeing the close-up of the beef slices, the live broadcast room was full of drooling expressions.
“Wow! This beef is delicious!”
“Looks so tender.”
“I don’t care about the rice noodles, I can eat ten servings of this beef!”
The flames on the stove rose, and Li Yi didn't have time to watch the barrage, but quickly put the rice noodles back into the pot.
The fried rice noodles that were served had obviously softened, but because of the grease on the surface, they didn't stick to each other, but they did collapse and stuck to the bottom of the plate.
After putting the rice noodles in the pot, Li Yi turned on the fire again and started stir-frying.
The hot wok further forced out the water vapor that had been inhaled from the rice noodles during steaming. White smoke began to float from the pot. This was the water vapor that was scalded by the rice noodles coming into contact with the bottom of the pot.
As he stir-fries, the white steam gradually decreases, and the rice noodles gradually begin to harden.
Seeing this, he took the mung bean sprouts he had just prepared and poured them into the pot.
After the mung bean sprouts are heated in the pot, water will come out immediately.
The rice noodles that had just softened suddenly began to soften a bit.
Hand tilting the pot with one hand, Li Yi continued to stir-fry. With the other hand, Li Yi scooped up some sugar and boiled soy sauce with a frying spoon. He shook the frying spoon to mix the sugar and soy sauce evenly.
Then, he increased the strength of shaking the pot, causing the rice noodles in the pot to be stirred up, and then sprinkled the soy sauce and white sugar juice from the spoon into the pot.
Zila~!
The soy sauce touches the bottom of the pot and steam rises.
After the water is evaporated, the Maillard reaction occurs. Then, the rice noodles that fall back into the pot are coated with the soy sauce at the bottom of the pot.
As Li Yi stirred the pot a few times, all the rice noodles were covered with a beautiful red sauce color, making them look extremely tempting.
When the soy sauce mixed with the white sugar undergoes the Maillard reaction at high temperatures, a charming caramel aroma wafts out.
After the photographer who was very close smelled the aroma, his stomach suddenly growled, which was very clear.
Li Yi heard this clearly, looked back, smiled and joked: "Master Cai, are you hungry?"
While the hype was going on, Li Yi didn't have time to say much. After making a joke, he looked away. Seeing that the heat was already in place, he put the freshly fried beef, shredded green onions, and chives into the pot, and continued to stir-fry.
Cantonese cuisine pays attention to raw onions, cooked garlic, and half-life leeks, so the leeks must be added later to make the taste good.
So, after stir-frying for a few times, when the onion aroma appeared and the chives were almost gone, Li Yi turned off the heat, scooped up the rice noodles and put it on a plate.
At this time, Zhao Jinmai and the others, who were already hungry after smelling the smell, couldn't wait to come over and looked at the [Crispy Dry Fried Beef River] on the plate, swallowing their saliva and admiring it again and again.
“It looks so beautiful! There are red and green, the colors are so bright.”
“Wow! It smells so good! Can you eat it?”
Seeing that they were impatient, Li Yi shook his head, then smiled at Xiong Xinxin and asked, "I remember that wine was used in the movie, right?"
Hearing this, Xiong Xinxin explained with a smile: "I used fire when shooting, but that was for visual effects. After adding wine, it won't taste good and the taste will be weird."
“That’s for sure. If you want to achieve the effect in the movie, you must add a lot of wine. Then the rice noodles will taste full of wine, which will definitely not taste good.”
Li Yi said as he took a bottle of Maotai and a bottle of white wine from the side, each took a glass, poured them together, mixed them evenly, and then poured them around the plate.
Then, he pinched a pinch of starch on his fingertips, then took the lighter and put a little on the wine.
Teng!
The alcohol flame rises, but it is not very obvious, and only a faint blue light can be seen.
At this time, Li Yi flicked his fingers and spread the starch on his fingertips.
The alcohol flame instantly ignited the floating starch, and a bright yellow flame immediately enveloped the entire plate of rice noodles.
"ah!"
Zhao Jinmai was caught off guard and was startled.
Xiong Xinxin’s eyes lit up and she said with a smile: “Your effect is better than the one we shot!”
Hearing this, Li Yi also joked: "Next time director Xu Ke wants to remake the film, you can recommend me to him."
"no problem!"
Xiong Xinxin agreed readily: "You have the image of being a niche student, and your cooking skills are so good. If there is a remake, the leading actor will definitely find you!"
Li Yi knew he was saying polite words, so he smiled and didn't take it seriously.
At this time, the burning wine fire gradually extinguished.
Li Yi also took a few pairs of chopsticks and handed them to them, indicating: "That's it, come and try my version [Crispy Dry Stir-fried Beef River]!"
Zhao Jinmai was waiting for his words. After taking the chopsticks, he couldn't wait to pick up a piece of rice noodles on the plate.
The rice noodles are red in color and slightly hard in texture, even maintaining a certain straightness.
She used her hands to put the rice noodles into her mouth.
She closed her teeth and heard a crisp sound clearly.
The touch from her teeth also made her feel a little bit dislocated, because the rice noodles were really crispy!
But it's not as crispy as potato chips or steamed buns.
It is a bit like Saqima, or a crispy rice cake that has just been poured with soup. It has a soft crispness and tastes very good.
"How about it?"
Huang Xiaoming on the side asked curiously.
"Um!"
Zhao Jinmai nodded, took the rice noodles into his mouth, then covered his mouth and exclaimed in surprise: "It's really crispy!"
3
(End of this chapter)