A Mouthful of Sky-high Fried Rice, Lao Tang Apprenticed on the Spot

Hearing Li Yi's words, not only Dai Long and everyone present were stunned, but even the audience in the live broadcast room was stunned.

"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?"

"It's interesting. Is Brother Yi going to play tricks again?"·

"We have 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!"

"Okay! As expected of my brother Yi! Just use one green onion for fried rice! So many past events! They are all made fun of!"

In the live broadcast room, some people questioned, some supported, some joked, and there were various opinions.

But most of the audience was still a little worried about Li Yi's operation of using only one green onion to make fried rice.

Li Yi didn't explain, he just pulled off all the green onion leaves, leaving only the white ones.

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 used green onions.

This in 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 white scallions is stronger than that of scallion leaves, but scallion 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 watch Li Yi's operations quietly.

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 rice grains around it.

His movements were gentle and his expression was serious, as if he was 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, it will definitely cut off many rice grains.

If these half-cut rice is fried into rice, ordinary diners can't tell the difference, but top gourmets can taste it. It's called broken rice.

Dai Long still remembered 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 meticulous.

Even the simplest rice has a lot of details.

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.

The memories from many years ago collided with reality, and he suddenly discovered that what the famous chef said was true.

After Li Yi took out the rice from the center, he took a basin.

Holding the rice ball in one hand, he plucked it at 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.

The 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 wrapped it around the rice grains.

Li Yi stopped after all the lard was mixed into the rice and there was no more sticking.

Returning 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!”

"Water fried rice is here again!"

"Don't worry, sit down and do the basic operations!"

"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 didn't serve the rice. 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, sizzling, 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.

Zi La La!

When the scallions are put into the pot, a strong fragrance of scallions wafts out.

Li Yi shook the bottom of the pot so that the green onions slid in the pot and heated evenly.

Under high-temperature frying, 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.

Rice grains coated with a thin layer of lard fell from the side of the pot, rolled across the pot, followed the trajectory of his tossing 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. It was the first time for them to see this kind of stunt-like pot-breaking skill with their own eyes.

Looking at the tornado of fried rice in Li Yi's pot, Dai Long's eyes flashed with surprise.

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 method of stir-frying is a bit interesting!

But if you only add green onions, 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 seat 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 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?

With doubts in his heart, Dai Long couldn't help but take a half step closer, trying to see clearly what Li Yi was doing in the pot.

After Li Yi pressed the bottom of the pot in a circle, he stopped and waited quietly. He only rotated the position of the pot from time to time to let the flames reach different locations on the bottom of the pot.

Half a minute later, Li Yi turned off the fire.

Holding the wok, he turned back to the counter.

Seeing this, Dai Long took a step forward, took a porcelain plate, and placed it next to the pot holder.

Li Yi did not use the 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 friction, 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, and many viewers in the live broadcast room expressed surprise when they saw the sticky rice.

"Burned rice!"

"Cookba!"

“Kang pot rice!”

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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.