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

"Brother Yi, you are...how did you do this?"

Wu Lei watched helplessly, unable to understand Li Yi's operation.

This is amazing too!

"Didn't I tell you that last time?"

Li Yi glanced at him: "Leighton Frost effect, forget?"

"I didn't forget, but you didn't say that you can turn the egg white into fried rice by pouring the egg white like this!"

Wu Lei felt that his three views had been refreshed.

Seeing his bewildered expression, Li Yi smiled, and then signaled: "Stay closer, and look at the egg whites I poured down. At different heights, its state is different."

Hearing his explanation, not only Wu Lei, but several other people also came closer, and the cameraman also came up close, taking close-ups of the egg whites that were flowing down.

Zhao Jinmai quickly noticed the clue: "When the egg white was first left, it was continuous, but when it reached the bottom, it couldn't be connected together and began to spread."

Li Yi nodded and explained: "That's because I added water to the egg white to dilute its protein concentration, and then stirred it to make it less viscous, so that when it was poured, it would be less sticky. It will disperse by itself."

While explaining, the movement of his hands did not stop: "The difficulty of scrambling egg whites without oil is more difficult than scrambling egg yolks without oil, because egg yolks are mainly composed of oil, protein and water.

The fat will form lipoprotein particles in the egg yolk, that is to say, it has its own fat, so when frying, these fats will form an isolation layer more easily, and it is less likely to stick to the pan.

The egg white is a simple protein aqueous solution, which will solidify when heated, so it is easier to stick to the pan.

Therefore, when scrambling egg whites without oil, the temperature of the pot must be high. "

Listening to his explanation, the audience in the live broadcast room were dumbfounded.

"He actually wants to teach us?"

"Scrambled eggs are all so particular?"

"I can't learn it! I can't learn it! Even if you tell me all the principles, I can't learn it!"

"I kind of believe that in the previous video, he sold a piece of fried rice for 10,000 yuan. This skill is really beyond the reach of ordinary people!"

Under the watchful eyes of Wu Lei and the audience, Li Yi fried the separated egg whites into egg whites the size of rice grains.

Then, he scooped up the rice on the side with a frying spoon, shook it into the pot, and began to stir fry it in the same way as fried rice with water.

Huang Xiaoming and Zhao Jinmai were stunned when they saw that Li Yi fried the rice into a tumbling rice wave simply by using his wrist force and frying skills.

Wu Lei had seen Li Yi's cooking method with his own eyes, but the two of them had never seen it with their own eyes.

The audience in the live broadcast room were even more dumbfounded, and even doubted their own eyes.

"Am I stuck? Why is the rice in this pot rolled like this?"

"Did the program team use special effects? Is this something humans can do? I'm watching a movie!"

"This fried rice is so smooth! Why is the rice so obedient when he fried it? When I fried it with so much oil, it still sticks to the pan?"

Liu Yifei heard the yelling in the kitchen and was attracted to her. As soon as she entered the door, she saw Li Yi throwing a spoonful of soy sauce into the pot.

laugh!

The soy sauce is evaporated by the high temperature at the bottom of the pot, and it evaporates instantly, and the aroma of soy sauce permeates quickly.

The rice wave rolled a few times in the pot, and it quickly turned from white to dark brown. Every grain of rice was covered with sauce, and the color was so attractive.

Guji!

Wu Lei, who was closest to the pot, couldn't help swallowing his saliva, and exclaimed, "This soy sauce tastes really good! When you stir it like this, the fragrance seems to be stronger!"

"Soy sauce also contains alcohol, which is ethanol."

Li Yi explained: "The better the soy sauce, the higher the ethanol content.

Ethanol is the precursor of various organic acids, and can further form ester aroma substances with amino acids and organic acids.

The main components of the mellow aroma of soy sauce itself are higher alcohols, polyols and ethanol.

During the process of dissolving and fermenting soy sauce raw materials, ethanol can produce a variety of aroma components such as alcohols, aldehydes, ketones, acids, etc., and finally form the unique mellow and estery aroma of soy sauce.

Therefore, when adding soy sauce to the pot, it is best to pour it from the side of the pot, and use the high temperature of the side of the pot to quickly evaporate the ethanol in the soy sauce, and quickly stimulate the mellow and estery aroma of the soy sauce.

This maximizes the aroma of the soy sauce and also creates a Maillard reaction on the side of the pan to further enhance the flavour. "

Listening to Li Yi's explanation, the audience in the live broadcast room were completely amazed.

"Niubi! Today I have seen what a real chef is!"

"Are all chefs so professional now? Why do I feel like frying rice is like doing a chemical experiment?"

"Damn it! I'm a cook. I know that pouring soy sauce on the side of the pot will make the stir-fry more fragrant, but I don't know why. My master never said that it's just that I should pour it on the side of the pot. It turns out that the real reason is this! learned!"

"It turns out that even if you cook a meal, you have to know what it is, and you still need to know why it is. It's a long life to learn!"

The pot was turned, and the fried rice was tumbling in the pot. Li Yi added the chopped green onion three times, then sprinkled a handful of chopped garlic leaves, and then turned off the fire.

Zila! crackle!

The rice grains in contact with the bottom of the pot are still dancing, making a burst of sound.

"Bring a plate."

Li Yi opened his mouth to order.

"coming!"

Wu Lei quickly took a large plate and put it on the desk.

Li Yi held the pot with one hand, turned around, and poured the fried rice from the pot into the plate.

Grains of dark brown rice wafted with steaming heat, loose and distinct grains fell from the pot, and piled up into a mountain of rice.

The surface is slightly burnt yellow, but the inner core is still decorated with green onion and garlic leaves, adding a bit of vibrant emerald green color to the dark brown Mishan, just like the pines and cypresses standing on the towering mountains.

Against the background of the white disc below, this whole serving of fried rice with soy sauce looks a bit like a traditional ink painting.

"Wow! It looks delicious!"

Zhao Jinmai couldn't help admiring.

"really beautiful!"

Wu Lei nodded in surprise and agreed: "It looks better than the fried rice we ate that day!"

"The lens eats first."

The cameraman came over and took a clear close-up.

The next moment, the live broadcast room was flooded with "Wow".

"Wow! Beautiful!"

"Wow! It looks delicious!"

"It's awesome! Damn! This fried rice is so good! Really!"

"Wow! I can feel the steam of this rice with my naked eyes! It's so dry!"

"The color is really attractive! It's appetizing to look at!"

"Who thinks it looks a bit like ink and wash landscape painting?"

After pouring all the rice grains in the pot into the plate, Li Yi knocked on the frying spoon, and the remaining rice grains were also shaken off.

Afterwards, he gestured to the people behind who were stunned: "Try it!"

Liu Yifei picked up a spoon and came closer, hesitated a few times, but still didn't have the heart to do it: "This fried rice looks so good, I don't even have the heart to destroy it."

"That's it."

Zhao Jinmai took out his mobile phone: "No, I have to take some photos, this fried rice looks so delicious."

Seeing this, Huang Xiaoming and Wu Lei also took out their mobile phones.

Not only that, Master Cai, who was taking a close-up, also took out his mobile phone from his pocket: "I'll take a picture too and send it to my wife."

Then, even the staff behind were ready to move, wanting to come forward to take some photos.

"It's ok, it's fine if there is only one person to take the picture, and then post it directly to the group."

Li Yi smiled and urged: "Eat this meal while it's hot. It tastes the best when you're full of breath, and the taste will be compromised when it's cold."

Hearing what he said, Liu Yifei and the others put away their mobile phones, carefully scraped off a layer of rice with a spoon, and put it into their mouths.

However, as soon as they sipped the rice grains into their mouths, before they could close their mouths, the thick, strong, and mellow aroma of soy sauce exploded in their mouths.