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

"It can be done!"

Seeing everyone's searching faces, Li Yi explained casually: "It's just the basic skills of fried rice."

"Won't that stick to the pan?"

A female staff member asked curiously: "When I fry rice, the oil will stick to the pan. If I fry it with water, isn't it easier for the rice to stick to the pan when it's wet?"

"That's hard to explain."

Li Yi spread his hands: "All I can say is that if you are skilled, you won't be sticky."

While talking, the waiter came from the back kitchen, and a fat chef came with him.

The waiter came to the table and introduced: "This is our chef Ma Guanghui, Master Ma. If you have any requirements, you can talk to him."

Master Ma came to the table, looked at the stars at the table, and asked suspiciously: "I heard from the waiter that you want fried rice with water? I have been cooking rice all my life, and I have never heard of fried rice with water."

"My Brother Yi can do it!"

Wu Lei jumped up straight away, putting his hands on Li Yi's shoulders, very proud.

"..."

Li Yi pushed his hand away, got up and asked Master Ma, "Can I borrow your kitchen?"

"OK, yes."

Without further ado, Master Ma nodded in agreement.

He also wanted to see how the rice was fried with water.

"Thanks."

Li Yi thanked him, and followed him towards the kitchen.

"I'll take a look too!"

Wu Lei quickly followed.

Seeing this, Wu Kaiyuan asked a photographer on the table, "Did you bring your equipment?"

"Bring it."

The photographer understood what he meant as soon as he heard it, and directly turned around and took out a hand-held gimbal from his backpack with a sports camera on it.

He took out a piece of paper and wiped his mouth, then followed.

The kitchen of Hu Da Restaurant is huge, with more than a dozen pots cooking together.

The central air conditioner in the kitchen has been turned on to the maximum power, but it is still as hot as a steamer.

Master Ma brought Li Yi to the innermost small pot, and signaled: "This is a pot specially used for making fried rice in our store. The rice cooker contains rice, eggs here, chopped green onion here, you can use whatever you want." .”

Just as he was talking, he saw Wu Lei and the photographer excitedly following.

"Hey! How did you come in?"

He raised his hand to stop it.

Seeing this, the photographer hurriedly explained: "Master, just take a picture of the fried rice. We need materials for recording the show. Don't worry, we won't shoot anything else."

Hearing what he said, Master Ma didn't stop him anymore, but just emphasized: "Stand inside, don't delay the serving of food."

When he came to the stove, Li Yi seemed to have returned to his main battlefield, calm and composed.

He picked up the frying pan and looked at it, then shook his head and asked, "It's too oily, I need to wash it, is there any dish soap?"

Hearing this, Master Ma hurriedly dissuaded him: "You can't use dishwashing liquid. The oil in my specially prepared pot is completely soaked. Wouldn't you use dishwashing liquid to wash it out for me?"

Professional chefs basically know how to raise pots. A good wok should be raised with oil at ordinary times, so that the more it is used, the more moist it will be, and the more it will be used, the less sticky it will be.

It takes a lot of time and money to maintain a good pot. Once the oil is cleaned with detergent, the pot will be useless.

Li Yi knew that he was distressed, so he asked with a smile: "Do you have a new pot? Of course you can't use oil for water fried rice. If you don't wash the oil, what's the difference between it and ordinary fried rice?"

"Well…"

Master Ma thought about it, and then waved his hand: "Wash it! Let me see how you fry rice with water!"

"Don't worry, I'll raise it for you after the frying is over."

Li Yi smiled, and handed the pot to Wu Lei casually: "Go and wash, the cleaner you wash, the cleaner you eat."

"okay!"

Wu Lei took the pot, went to the pool, and cleaned it hard.

The rice was fried for him, so of course he had to work hard.

When he was free to wash the pot, Li Yi casually cracked a few eggs, separated the egg yolk from the egg white, and then chopped some chopped green onion.

Zila!

On the stove next to it, the sauce was put into the pot, and a burst of pungent spicy air filled the air. The crayfish was put into the pot immediately, and was stirred by the master.

"Ahem!"

The cameraman held the camera, covered his nose with one hand, and couldn't help coughing.

The smell of the back kitchen is really exciting, and most people really can't stand it.

Hearing the photographer's cough, Li Yi suddenly thought of something, and asked Master Ma, "Master Ma, do you have milk and almonds?"

"Yes, do you want to use it in fried rice?"

Master Ma asked puzzledly.

"No." Li Yi explained, "I only use egg yolks for fried rice. Don't waste the egg whites. I'll make something else."

"okay."

Master Ma signaled to a cook: "Go get a carton of milk and some almonds."

After finishing speaking, he asked Li Yi, "What else do you want?"

"White sugar, and some frozen powder."

Li Yi asked for two more things.

Frozen powder is actually white jelly, and its main raw materials are natural raw materials such as jelly grass, rice, sweet potato, and pea.

It is generally used to make ice powder, fruit milk, jelly and other foods, and is a natural coagulant.

The ice powder that people in Sichuan often eat is made of jelly grass.

Master Ma thought for a while and asked, "I don't have any frozen powder, can gelatin powder or agar be used?"

Gelatin and agar are also commonly used coagulants.

Food-grade gelatine is mostly extracted from pig skin, or from cowhide, beef bone, and fish.

So its scientific name is animal gel.

Gelatin is often used in various desserts of Western food, such as mousse cakes, egg tarts and other desserts.

Hearing this, Li Yi nodded and said, "Then agar!"

Agar is also known as agar gum, seaweed, stone flower gum, and Hantian. Its main materials are Eucheuma and stone cauliflower, which are abundant in Hainan and are also a natural coagulant.

Both agar and frozen powder are plant-based gels, which are generally used to make Chinese and Japanese snacks, such as almond tofu, amber candy, etc.

And what Li Yi wanted to do was almond tofu.

Master Ma responded, and ordered the helper to fetch things for Li Yi.

Wu Lei was still immersed in washing the pot, when Li Yi saw this, he first poured the milk into the pot, then put the egg whites in, and started to beat with chopsticks.

The photographer photographed his movements and asked curiously, "What are you planning to do?"

"Almond tofu."

Li Yi explained casually, keeping his hands on.

"Almond tofu?" The photographer was puzzled: "Almonds can also be used to make tofu? Do we need to add milk?"

"The main ingredients of almond tofu are almonds and milk."

As Li Yi said, he poured the stirred milk into a clean soup pot.

Then, he took out the agar sent by Master Ma and soaked it in warm water.

"Brother Yi! Alright!"

Wu Lei ran back with the washed pot, and handed it to Li Yi like a treasure: "Look! Is it clean?"

"good."

Li Yi took the pot, scooped up half of the pot of water, poured the almonds into it, and boiled it with boiling water.

The firepower of the stove was very strong, and the water boiled in a short while, and the almonds were cooked.

Then, Li Yi asked Wu Lei to find a wall breaking machine, put the boiled almonds in it, added some water, and turned it on to grind almond pulp.

"Smells good!"

Wu Lei laughed and said: "I often eat almonds during the fat loss period, which is very good for the stomach."

"You think too much, this is not for you."

Li Yi raised his hand and pointed: "Go get some gauze."

"okay!"

Wu Lei ran to find gauze in a panic.

The photographer photographed Wu Lei's figure, secretly feeling emotional.

This is for Wu Lei's fans to see that their idol is being commanded like a younger brother, so they don't feel sorry for him to death?

"Brother Yi! The gauze is here!"

Wu Lei didn't seem to care about this, but rather enjoyed it.

Seeing this, the photographer couldn't help shaking his head.

This kid looks really silly!