Douluo Continent on the tip of the tongue

The only difficulty in cooking techniques is actually turning the pot.

So it was no surprise that everyone failed to learn Qi Han right away, and he was not in a hurry. He just repeated the slow motion while softly explaining the essentials of the movements to help others understand.

This kind of repetition is actually very labor-intensive. After all, the slower the movement, the more tiring it becomes. However, whenever Qi Han feels soreness in his arms, he will quietly use his soul power to resolve it, so it is not actually too strenuous.

Naturally, Qi Han would not wait until everyone had mastered it. When he saw that more than 90% of the people in the field had mastered the pot flipping movement, he stopped and said, "Those who haven't mastered the pot flipping yet can continue practicing after the teaching. If you have already mastered it, you can continue practicing."

You can practice with dry sand or uncooked rice grains after this teaching. If you can do it like me without leaking a grain of rice, you will have completely mastered the spoon-turning technique."

"Okay, I see that everyone has mastered the basics of Dianshao pretty well, let's start..." Qi Han trailed off, and saw that the slightly tired learners in the field were cheering up again, with a smile on their faces.

, “Teaching on Egg Fried Rice.”

"Everyone should have prepared the ingredients for egg fried rice. There are not many types of ingredients needed to cook this kind of food. The main ingredients are only eggs and rice, the ingredients are only green onions, and the seasonings are only oil and salt..." Qi Han said

After a meal, he added with a smile, "If you don't like onions, you can skip adding them. It won't have much impact on the texture and taste of the egg fried rice."

After hearing this, several people in the venue immediately put away the green onions in silence.

Although the smell of onions is very wonderful to many people, it is not absolute. There are also diners who are disgusted with the smell of onions.

Even if Qi Han is eating cold food, he will occasionally encounter such diners, so if he explains to Fu Ya in advance, he can make egg fried rice without adding chopped green onion.

"The first step in egg fried rice is to process the shallots. Of course, if you don't want to add onions, you can skip this step." Qi Han said while washing the shallots with a basin of water next to him, "Wash off the surface.

After removing the soil, remove some old green onion leaves from the outermost part, and the remaining parts can be directly cut into scallions.”

"When cutting, try to cut the green onions into about five millimeters wide." The kitchen knife appeared in Qi Han's hand, and the knife gleamed into one piece as everyone exclaimed, and in the blink of an eye, he cut the green onions into pieces of exactly the same size.

chopped green onion.

In the close-up of the projection soul master, the green onions were magnified countless times, and this further highlighted Qi Han's powerful knife skills.

Looking up at everyone, Qi Han realized something and smiled apologetically, "Knife skills are not something that can be accomplished overnight. You don't need to be like me. You just need to make the green onions as uniform in size as possible."

He was used to the rhythm of cooking in the kitchen, but he accidentally showed off a little.

In the audience, Long Hanyun looked at Qi Han stupidly, and for a moment he felt the gap between him and the other party.

Yes, knife skills are not accomplished overnight, but how many days did it take for you to practice your knife skills to such a terrifying level?

Silently cutting the green onions into chopped green onions of the same size, Long Hanyun mentally estimated the time and sighed dejectedly.

The time difference is more than ten times different, and the cutting is not as good as others...

"Fuck, fuck." Li Hong suddenly became excited as he watched Qi Han display his knife skills, "Did you see, this is my master Qi's knife skills! Are you saying I'm not awesome?"

"Niu Niu Niu." Cao Yun rolled his eyes, "You didn't cut it, why are you excited?"

As he spoke, he lowered his head and began to cut the green onions in his hand.

Is this paragraph a bit too long?

This paragraph seems a bit too short?

Forget it, forget it, almost done...

After everyone had almost finished cutting the green onions, Qi Han began to demonstrate the next move, "Next, we have to deal with the rice and eggs..."

Just as he was about to continue speaking, he suddenly saw a hand slowly raised in the crowd.

So Qi Han stopped talking and spoke softly, "Mr. Long, is there any problem?"

"Well..." Long Hanyun said with some embarrassment, "I mainly want to ask, why is it stipulated to use overnight rice? Isn't freshly cooked rice bad?"

As Long Hanyun asked this question, many people nodded in agreement, obviously they all had doubts about it.

It turns out to be this.

"Everyone should know that freshly cooked rice sticks to each other and is difficult to separate grain by grain. Let's take a look at the overnight rice now." Qi Han pointed to the overnight rice in his hand, "The rice after cooking

After cooling for a few hours, the starch in it will undergo a retrogradation and aging reaction, causing the rice grains to separate from each other..."

starch?

Rejuvenate aging?

What??

Seeing everyone's increasingly confused expressions after he explained, Qi Han smiled apologetically, "Anyway, please remember that after cooling the cooked rice for a few hours, the grains will be more distinct and easier to stir-fry. As for whether it's overnight or not, it's just a matter of time.

Just for everyone to remember, it doesn’t have to be one night.”

So that’s it.

Long Hanyun reached out and touched the overnight rice he had prepared, and found that it was indeed easier to separate than freshly cooked rice.

As for the so-called starch and retrograde aging mentioned by Qi Han just now, although he didn't understand it, he didn't completely forget it, but kept it silently in his heart.

Perhaps, in the future, we can find an opportunity to ask Boss Qi for advice alone?

I always feel that Boss Qi has a theory that is completely different from today’s cooking skills. If I can get his guidance, I will definitely benefit a lot.

There are not many people like Long Hanyun. After hearing what Qi Han said, most learners seem to remember the rice that has been cooled for several hours more clearly in their hearts.

I quickly forgot all about the starch and the like.

Soon, Qi Han took over the interrupted words and continued to explain, "Prepare four ordinary eggs, two of which are directly beaten into the bowl, and the other two eggs are mixed with egg whites and rice, and the egg yolks are also added.

In the bowl.”

Qi Han started to move slowly while explaining.

It is not difficult to break the eggs directly into the bowl, but if you want to separate the egg whites and yolks, the difficulty increases a lot. Therefore, Qi Han explains the angle and strength of cracking the eggs while doing it, so that everyone can succeed in the first time.

.

Even so, there were still many exclamations from the audience about broken eggs.

Fortunately, ordinary eggs are not expensive, and no one will directly use expensive colorful eggs to practice.

"If it's a colorful brocade egg, only two are enough. The steps are similar to just now." Qi Han added, and then continued with the next step of explanation.

Golden Pheasant's eggs are larger, so the dosage is only half that of ordinary eggs.

"Add a small amount of salt to the eggs to remove the fishy smell. Then we use a pair of chopsticks to thoroughly break up the eggs in the bowl. If you have soul power, this step will be easier." Although he said this, Qi Han still said

He demonstrated in great detail how to break eggs with chopsticks.

This step is also unprecedented for people from Douluo Mainland, so it requires some patience.

It wasn't until everyone had beaten the eggs thoroughly that Qi Han put on gloves and began to gently mix the rice and egg whites evenly. "The reason for mixing the rice is to make the egg white evenly adhere to each grain of rice. At the same time, let the

When the rice reaches a relatively loose state, it can be fried later. Don’t use too much force in this step, otherwise the rice will be broken into pieces.”

This step is quite simple. Everyone quickly mastered the strength and started to gently mix it according to Qi Han's instructions.

Looking at the learners in front of him who had completed their grasping and stood up again, the expression on Qi Han's face became slightly more serious.

"After this step is completed, the preprocessing process of all ingredients is completed."

After hearing this, everyone realized something, and their eyes suddenly became a little more excited.

“Next, let’s start frying the egg fried rice!”