Egg fried rice really doesn't need to be fried like overnight rice. Fried rice uses overnight rice, which is more often just a joke used in film and television dramas and various works. If someone really takes it as a guideline and talks about it in front of some chefs who really know how to cook.

He said to the chefs, "Uncle, the fried rice should be fried overnight." ”

If you did, you'd probably be beaten to death by the chef. Only cooks who can't even cook rice, and don't even know how to put cooked rice in the refrigerator to control the water, will definitely choose overnight rice for fried rice. Of course, it's also possible that the chef is lazy.

It's not because of how much they insist that the fried rice will taste good with overnight rice, it's just that they're stupid and don't have a good craft.

In fact, the seemingly simple fried rice is also divided into several different categories.

For example, Wumu Fried Rice (Wuding Fried Rice), Golden Fried Rice, Yangzhou Fried Rice and so on.

The simplest fried rice is known as gold-clad silver. It is simply fried with eggs and rice. There are no fancy ingredients, and the test is to fry the workers.

Before learning other bells and whistles fried rice, stir-frying a bowl of the simplest egg fried rice is the basic skill of the teacher. If you can't even fry ordinary egg fried rice, don't go for those bells and whistles.

Heat the pan with heavy oil, put the eggs in the pan, and quickly slide away. The chef is required to move quickly, and the fire of the iron pot is fierce, which can instantly scramble the eggs into shredded egg shapes.

The eggs are scrambled to make the fragrance, Zhang Tong directly serves the rice, and the freshly prepared rice has greater benefits than using overnight rice, that is, the fresh rice is more loose, and the overnight rice is easy to form a ball.

One of the big no-nos in fried rice is not to use a spatula to cut the clumped rice directly. Because the edge of the spatula is sharp, if you cut the rice directly, it will split the rice in half. The fried rice that is stir-fried after destroying the rice grains will become sticky. Because the damaged rice grains are no longer guaranteed to be complete, the rice will directly become the binder inside the rice when stir-fried, making the fried rice clump and become sticky.

The most important part of fried rice is to stir-fry the rice, only use a large spoon to push it away, and if there is no large spoon, use a soup spoon instead.

Stir-fry the rice and eggs thoroughly until fragrant. Here's a key tip. When the rice is scorched, add a tablespoon of water.

This is the only way to regain a certain amount of moisture from the rice that has been fried too dry.

Good fried rice requires that the rice grains be separated, and after stir-frying, it will be loose and dry. However, when eaten in the mouth, the rice is crisp and plump, but elastic. A spoonful of water here will be the key to deciding this bowl of fried rice.

Zhang Tong's movements were extremely fast, he quickly finished frying a large portion of fried rice for Xiao Xiao, and invited her to try it.

While Xiao Xiao was eating, Zhang Tong also explained to her what is the key to good fried rice.

"The rice grains are separated, and there are gaps between the grains of rice, so that the air can circulate instead of clumping into a big ball. Some chefs refer to this as stirring air into the rice. I don't say anything so metaphysical. In fact, this is to fry the rice loosely, if the fried rice is not loose, it will not be fragrant, and the taste will not be good. ”

Xiao Xiao nodded her head while eating the fried rice made by Zhang Tong: "Yes, yes, this fried rice made by the boss is indeed very loose, and the taste is really different from the fried rice they usually make outside." Is that what it tastes like to stir air in?"

Zhang Tong nodded: "In addition to the so-called stir-fry of air in it, the key is to use fresh rice." It is a bit difficult to fry the rice so loosely with overnight rice, because although the overnight rice is very dry, there is no way to control the moisture content of the rice. It's a bit of a resigned touch. ”

"Sometimes overnight rice, the moisture control is just right, and the fried rice is particularly good. However, sometimes, the moisture of the overnight rice is too dry, and the rice becomes quicksandy when it is fried, and it tastes dry. It doesn't have the plump texture of rice grains, and that kind of fried rice is not delicious. The key is to control the moisture of the rice at the beginning. If you go out to eat a bowl of fried rice, you need to tell the mystery of this. ”

"Then there's the eggs scrambled into shredded eggs, which requires an extremely strong fire. There are also chefs who must have very good sliding and frying skills, otherwise the eggs will not be able to be fried into shreds, and they can only become slices. ”

"Why is egg fried rice the best way to test a chef's basic skills? Because to make a good bowl of egg fried rice, the chef must have a very clear grasp of the skills of cooking rice, at least he must know very well how much water he uses to add to what kind of water, and what kind of texture he can cook. This way the rice he makes will be delicious. Many restaurants make delicious rice, which is also unappetizing. ”

"Then it's up to the chef to see how good he is. Scrambled eggs are the skill of looking at the slippery scrambled, and the skill of scrambling should be good. Then there are all kinds of stir-fried dishes in the restaurant, such as stir-fried tenderloin, fried duck preserved meat, and stir-fried shrimp. The craftsmanship of these chefs is not too bad. ”

"The rice is fried loosely, relying on the skill of flipping the spoon and stir-frying. The rice will not be loose, that is, the air will not be fried. If you can practice stir-frying to this point, then the chef will not have any problems making quick stir-frying. For example, dishes such as hot kidney flower and stir-fried river shrimp will be cooked very well by the chef. ”

"However, to do all this, there is a very real hardware need, that is, the iron pot and stove must be good. The stove must be strong enough and hot enough. ”

Xiao Xiao kept nodding and eating at the same time, Zhang Tong waited for Xiao Xiao to eat the last spoonful of rice, and then he pointed to the plate.

"The last point is that after a good egg fried rice is eaten, there will be no extra oil on the plate. Too much fat can affect a person's appetite. These are the criteria that distinguish a good egg fried rice. If you can have such stir-frying skills, then it proves that the basic skills of this chef have been passed. If he can't, he may need to practice more. ”

Zhang Tong did this kind of science popularization to Xiao Xiao, and began to train her how to distinguish delicious food, and where is the delicious point of these foods?

Xiao Xiao's journey as a foodie may start today, but after Zhang Tong uploaded the video he recorded with Xiao Xiao to the Internet at night, it caused a thousand waves.

Countless keyboard chefs on the Internet began to spew Zhang Tong angrily. In addition to the keyboard chef, there are also people who want to go to Zhang Tong's shop to have a on-the-spot PK with him. And a private message has been sent asking for a showdown.