Chapter 719 Crispy rice
Hearing Li Yi's words, not only Dai Long and everyone present were stunned, but also the audience in the live broadcast room.
“Huh? A green onion?”
"Isn't it? Isn't this a bit pretentious? No matter how good your cooking skills are, you can't cook awesome fried rice with just one green onion, right?"
“Fried rice with green onions? You have to put an egg in it, right?”
“That’s interesting. Is Brother Yi going to play tricks again?” ·
“I’ve been watching Brother Yi for so long. When has Brother Yi ever let us down? With just one green onion, Brother Yi can cook delicious rice! Just watch if you don’t believe me!”
“Good! As expected of me, Brother Yi! Just use one green onion to make fried rice! So many past events! It’s all a joke!”
In the live broadcast room, some people questioned, some supported, some joked, and there were various opinions.
But most viewers are still a little worried about Li Yi's operation of using only one green onion to make fried rice.
Li Yi did not explain, but just pulled off all the green onion leaves, leaving only the white color.
After peeling and washing the green onion, he took it to the chopping board and cut it into four pieces vertically with a knife, and then cut it into thin sections horizontally.
Dai Long watched Li Yi's operations quietly, thoughtfully.
As we all know, it is best to use green onions for fried rice, but Li Yi uses green onions.
This itself is a bit strange.
Secondly, Li Yi only left the green onion white and no green onion leaves, which was also a bit unusual.
The taste of green onion white is stronger than that of green onion leaves, but green onion leaves can also play a role in color matching.
Could it be said that Li Yi had to give up the dishes before he started cooking?
Various doubts emerged, but Dai Long could not analyze the reasons and could only continue to quietly watch Li Yi's operations.
After cutting the green onions, Li Yi came to the table.
Putting on plastic gloves, he dug out a piece from a whole plate of overnight rice, and then used his hands to remove the surrounding rice grains.
His movements are gentle and his expression is serious, as if he is clearing away the dust above the gold.
Seeing this scene, Dai Long suddenly remembered what he had done to get the rice, and his heart suddenly thumped.
He remembered clearly that when he took the rice, he used a rice spoon.
Use a rice spoon to serve rice. When inserting the rice, many rice grains will be cut off.
If these half-cut rice is fried into rice, ordinary diners cannot tell the difference, but top gourmets can taste it. It is called broken rice.
Dai Long still remembers that when he first learned cooking from a famous chef who had fled from the mainland, the famous chef often told him about his experience of cooking in a high-ranking official's home.
The standard of the high-ranking official's family banquet was not high, each meal only consisted of four dishes and one soup, but the preparation was very elaborate.
The simplest rice has many specialties.
For example, the new rice of the year must be used, and the rice must be washed until the water is clear. These are the most basic.
One of them is that you cannot use a rice spoon or spatula when serving rice, so as not to chop the rice grains into pieces. Senior officials believe that this will affect digestion.
At that time, Dai Long only listened to it as a story, but today when he saw Li Yi's operation, he suddenly remembered the famous chef's words.
Memories from many years ago collided with reality, and he suddenly discovered that what the famous chef said was true.
Li Yi took out the rice from the center and took a basin.
Hold the rice ball in one hand and pull it around the edge with the other.
The rice that had been refrigerated overnight had hardened. Under her tug, he pulled off the rice grains and fell into the basin.
Soon, he scattered all the rice and piled up a mountain of rice in the basin.
Then, he dug out a lump of lard from the lard basin with his hands, pressed it into the mountain of rice, and then stirred it up.
Lard is very sticky, and it quickly becomes covered with rice grains and becomes sticky.
But Li Yi was not in a hurry, he just kept stirring.
The temperature of his palm gradually melted the solidified lard and coated the rice grains.
Li Yi only stopped after all the lard was mixed into the rice and there was no more sticking.
Back to the stove, Li Yi placed the wok on the stove and turned on the fire.
The raging fire licked the bottom of the pot, making it boiling hot.
Seeing this scene, the corners of Liu Yifei’s mouth raised slightly from behind.
In the live broadcast room, the audience was also making comments and ridiculing.
“Brother Yi is going to demonstrate the non-stick pan effect again!”
“Please enjoy the world’s top spooning performance next!”
Soon, the wok was hot, and the bottom of the pot even turned slightly red.
But Li Yi did not eat. Instead, he scooped up a small lump of lard with a frying spoon and put it in the bottom of the pot.
When the lard is heated, it melts quickly, making a sizzling sound, and a rich aroma of lard wafts out of the pot.
At this time, Li Yi reached out and grabbed a handful of chopped green onions and threw them directly into the pot.
Zilala!
Put the green onion segments into the pot, and a strong aroma of green onions will waft out.
Li Yi shook the bottom of the pot so that the green onion segments would slide in the pot and heat evenly.
When fried in high-temperature oil, the aroma and moisture of the green onions are quickly lost, and the edges begin to burn.
But Li Yi still didn't put the rice in. He waited until a faint smell of rice wafted out before he reached for the rice bowl and sprinkled the rice grains from above the mouth of the pot.
Each grain of rice covered with a thin layer of lard fell from the edge of the pot, rolled across the pot, followed the trajectory of his turning the pot, rolled across the bottom of the pot, and flew up from the front of the pot.
The crystal-clear rice grains rolled and drew an arc, and then fell into the back of the pot again, entering the orbit of the next pot.
Soon, the classic fried rice tornado appeared in front of everyone again.
Yuan Yongyi had already screamed, his eyes widening.
Zhao Wenzhuo and others were also surprised. This was the first time for them to see this kind of stunt-like cooking skill with their own eyes.
Looking at the tornado of fried rice in Li Yi's pot, a hint of surprise flashed in Dai Long's eyes.
Although this kind of stir-frying may seem like a show off at first glance, if you look closely you can find that Li Yi is actually using this method to heat every grain of rice evenly.
This kind of stir-frying method...is a bit interesting!
But if only green onions are added, no matter how good the frying is and how powerful the wok is, the taste will be limited, right?
Dai Long was full of doubts.
At this moment, Li Yi dug out some salt with a frying spoon, put it into the pot, and continued to stir-fry.
Seeing this scene, Dai Long glanced at the pot holder behind him, thoughts drifting through his mind.
Is this going to happen?
But Li Yi had no intention of taking the blame.
On the contrary, after he stir-fried the fried rice evenly, he stopped stirring the pot, then turned down the heat, and used the bottom of the frying spoon to press around the bottom of the pot.
Seeing this scene, Dai Long's doubts became even more intense.
What is Li Yi doing?
Wouldn’t pressing like this flatten the rice grains?
Isn’t he afraid of sticking to the pan?
If the rice grains are flattened, what's the point of carefully mixing the rice grains just now so that they are clearly separated?
With doubts in his heart, Dai Long couldn't help but take half a step closer, trying to see clearly what Li Yi was doing in the pot.
Li Yi pressed the bottom of the pot in a circle, then stopped and waited quietly. He only rotated the position of the pot from time to time to let the flames reach different positions on the bottom of the pot.
Half a minute later, Li Yi turned off the fire.
Holding the wok in hand, he turned back to the counter.
Upon seeing this, Dai Long took a step forward, took a porcelain plate, and placed it next to the pot base.
Li Yi did not use a pot holder, but used a spoon to tip the fried rice in the pot into the frying spoon and poured it into the plate.
Dai Long could see clearly that there was indeed a piece of flattened rice stuck to the bottom of the wok, forming a layer.
Sure enough, it still stuck to the pan!
Dai Long sighed secretly.
But Li Yi's expression remained normal. After scooping out all the rice grains, he placed the wok on the pot holder, replaced it with a spatula, and shoveled it on the bottom of the pot.
With the sound of iron tools rubbing together, the rice stuck to the bottom of the pot fell off, revealing the brown color underneath.
The cameraman was taking close-ups on the side. In the live broadcast room, many viewers saw these sticky pieces of rice, and they all made comments of surprise.
“The rice is burnt!”
“Cookba!”
“Kang pot rice!”
2
I have to pack my things and move tomorrow. The updates in the past two days may be unstable. I will try my best to overcome it.
(End of this chapter)