Chapter 717 The Dancing Emperor Fried Rice
Hungry, the table full of dishes was cleared away in less than twenty minutes.
However, after finishing the entire table of food, everyone was still a little unsatisfied.
Yuan Yongyi poured the last bit of broth in the bowl into his mouth, drank it all, then licked his lips and muttered: "It seems that I didn't eat the staple food!"
Her words immediately reminded Zhong Zhentao on the side: "Fried rice!"
“Yes! There is still fried rice to eat!”
Yuan Yongyi looked at Dai Long and Li Yi and said with a smile: "God of Food, God of Cooking, the fried rice you promised us hasn't been fried yet!"
Hearing this, Li Yi smiled, took out a wet tissue and wiped his hands, then asked: "Can you eat it now?"
“Of course I can eat it!”
Yuan Yongyi patted his belly generously: "I can eat two more bowls, no problem!"
"Oh well."
Li Yi gave Dai Long a questioning look: "Master Dai, would you like to rest for a while?"
“No, we can’t let everyone wait hungry!”
Dai Long also wiped his hands and stood up with a smile.
The two of them returned to the kitchen one after another.
When everyone at the dining table saw this, they all followed him to the kitchen with great interest.
The film crew has already set up the camera, and the audience in the live broadcast room is equally excited.
“Coming, coming! The showdown of the strongest fried rice in history.”
“Who is the strongest fried rice king? The little master, or...sorry, I’m cheating.”
“God of Cooking VS God of Cooking, the biggest PK of the century!”
“Coming to us now is Chef Li Yi, the head chef of the “Chinese Restaurant” program group, who is known as the God of Cooking!
He is proficient in countless exquisite cooking skills and has made countless classic delicacies. Even lost famous dishes have been reproduced and presented through his hands! "
“Hey guys, is this your introduction to the Olympics?”
“Welcome to the audience to the competition site of the World’s No. 1 Chef Club. The two sides facing off today are the God of Cooking Li Yi and the God of Food Dai Long. The event they compete in is fried rice~~~~!!”
“Tang Niu is the real **** of food! I support Tang Niu!”
“Li Yi, Li Yi, we love you!”
“I love Wu Lei! I love Wu Lei!”
…”
"beat him!"
Amidst the ridicule from the audience, Li Yi and Dai Long had already cleaned the pots and stoves.
“Master Dai.”
Li Yi came to the fresh-keeping cabinet and took out the steamed rice last night. Then he turned around and smiled at Dai Long: "There are iced rice, eggs, and cooked dry goods here. You can use them as you like."
Dai Long stepped forward and looked at the prepared ingredients in the fresh-keeping cabinet, but did not take action.
After pondering for a moment, he stepped forward and took out five eggs and a handful of green onions from the crisper.
Then, he went to the vegetable sink, carefully rinsed the eggs and green onions, and then returned to the counter.
Hand took two small bowls, he opened the washed eggs, drained the egg whites into one bowl, and poured the separated egg yolks into another bowl.
Then, he separated the green onion from the center of the green onion and the green onion leaves, and chopped them into fine pieces.
After preparing these, he came to the rice tray that Li Yi took out, dug out a large piece of rice with a rice spoon, and put it into a stainless steel basin.
Soon, he mixed the rice and egg yolks evenly.
The snow-white rice grains have been coated with a layer of golden egg liquid, and the grains are clearly defined, and all the lumpy rice **** have been broken up by him. In the live broadcast room, the audience watched attentively and communicated through barrages from time to time.
“Are you going to make egg fried rice?”
“I learned how to make it from Brother Yi, and the fried rice mixed with egg yolk is indeed golden.”
“Aren’t you making the God of Cookery fried rice? Why do you use this little thing?”
“It doesn’t look strange, right? Did I miss something?”
Dai Long didn't pay attention to the barrage. After mixing the rice, he came to the stove.
Set up the frying pan and heat it up. He took the frying spoon, scooped out half a spoonful of lard from the lard basin, and put it into the pot.
The lard condensed on the frying spoon, but as the temperature of the bottom of the pot increased, the lard melted quickly and gradually fell to the bottom of the pot.
Dai Long waited until some lard accumulated at the bottom of the pot, then stirred the frying spoon, so that all the lard chunks in the spoon fell into the pot, and melted quickly as he stirred.
As the lard melts, the aroma of oil residue gradually spreads.
He dipped the frying spoon in the oil. He put the frying spoon on the edge of the pot, scooped out half a spoonful of chicken fat in the chicken oil basin, and poured it into the pot.
The congealed chicken fat also shows a golden color, just like butter.
After he poured it into the pot, the chicken fat melted quickly and turned into bright golden fat, which was mixed with the lard.
Seeing Dai Long's operation, Li Yi smiled silently and nodded secretly.
Compound oil is the secret weapon of professional chefs. Dai Long uses lard to enhance the aroma and chicken fat to enhance the color. The fried rice will have an excellent color and aroma.
Seeing that the compound oil was stirred evenly and the oil temperature rose, Dai Long took the rice basin and put the mixed rice in the basin into the pot.
When the rice was put into the pot, Dai Long quickly stirred it with a frying spoon to make the rice fall apart quickly.
Then, he put the scallions into the pot and stir-fried them with the rice.
Holding the edge of the pot, Dai Long seemed to be struggling to push and pull the pot on the edge of the stove.
After shaking the pot a few times, he laughed to himself.
But he didn't say anything. He was still stirring the rice in the pot and pushing it around with the bottom of the frying spoon.
As he stir-fried, all the egg yolks around the rice in the pot had condensed on the rice, completely wrapping the rice.
The eggs fried yellow in chicken oil are also very bright in color, golden and very beautiful.
After being heated, the green onions that were put into the pot gradually released bursts of aroma and floated out of the pot.
Smelling this aroma, Yuan Yongyi couldn't help but swallowed his saliva and praised: "It smells so good!"
Wu Lei also nodded in agreement and licked his lips subconsciously.
As a native of Shanghai, he is particularly familiar with the aroma of scallion oil.
Seeing that the rice in the pot was gradually drying up, Dai Long put half of the green onion leaves into the pot.
Then, Dai Long turned up the flame and burned the bottom of the pot with fierce fire. The frying speed also increased a bit, and he stir-fried greatly.
The high temperature at the bottom of the pot roasts the rice grains and scallion leaves, making the scallion aroma even more intense.
But also because of the blazing high temperature, after being in contact with the bottom of the pot for a long time, the rice grains and green onion leaves began to burn slightly, releasing a slight green smoke.
Dai Long used a frying spoon to open the center of the bottom of the pot, which was the hottest area in the pot.
The rice grains remaining in the center of the bottom of the pot began to jump up on the bottom of the pot like sitting on a trampoline under the high temperature.
In the live broadcast room, viewers who saw this scene started barrage.
“Dancing fried rice!”
“I finally met the dancing emperor fried rice!”
5
(End of this chapter)