The fire power of the commercial rice cooker is relatively fierce, and the water that Suzi puts and puts is less, and it takes about fifteen minutes to see the rice cooker jump to the heat preservation mode.

Because there is less water, in order to let the rice simmer again to soften the taste, Su Zifang waited for another three minutes before opening the lid.

At the bottom of the pot, five portions of rice are as white as jade, and it feels like you can eat a big bowl without side dishes.

Su Zifang tasted them one by one, and as Zhang Zidan said, he chose Xiangshui rice.

Probably the five pots on the stage are particularly eye-catching, and Su Zifang was broadcast live by He Jianmin's small speaker as soon as he finished tasting the rice: "Old Xue, your apprentice chose Xiangshui rice." ”

"It's nonsense! There must be weather problems when this batch of fragrant rice is planted, the rice grains are not full, the golden bud rice is not suitable for fried rice, and the rice and Wuchang rice are delicious, but the Yangzhou fried rice is obviously not as good as the Xiangshui rice, and it is really stupid to steam a pot and taste it!"

He Jianmin: ......

Could it be that judging rice has become a necessary skill for Huaiyang chefs? He feels that he doesn't know if he doesn't steam a pot!

"No, it seems that you must study the rice carefully when you go back, otherwise you will be scolded to death next time." ”

After selecting the rice species, Su Zifang went to the material selection office again and simply packed all the baskets of Xiangshui rice back.

"This player ......" The staff at the selection office (want yù) stopped talking.

"Huh?" Su Zifang stopped.

"That!" the staff pointed to the basket in Su Zi's hand and said euphemistically, "You took too much rice." ”

"But no one else needs it, I need to use it so much. Su Zi put a serious face.

After repeated confirmation by the staff, Su Zifang successfully returned to his cooking table with a basket of rice.

Washing rice, adding water, and cooking rice are all done in one go, and after covering the pot, Su Zifang began to prepare his own ingredients.

Cut out the best lean (meat ròu) part of Jinhua ham, simmer it in boiling water over low heat to remove salt, take another pot full of chicken bone broth, and put the winter bamboo shoots in boiling (hot) water and simmer in the pot.

The rest of the ingredients such as duck gizzards, chicken (meat ròu) and shrimp are all cleaned and cut into grains the size of rice grains for later use.

"Knife work is not very good. Gu Pingping commented.

"As a junior chef, it's still ...... Get by. Yang Tan pursed his lips, wanting to make up for Su Zifang, but thinking of the Longjing shrimp he had eaten in his mouth the day before, the words he said suddenly changed: "But it's not okay to do this all the time, you have to practice more, and the morning (day rì) is worthy of the cooking level." ”

"Good cooking is good cooking, knife work is really bad. Huang Sheng shook his head and looked at Xue Yi with some reproach: "Why don't you train?"

Xue Yi turned a deaf ear to his nose and nose, and he said that he was embarrassed to say that Su Zifang's level was already the result of training, and Suo (sex xìng) pretended not to see it.

Reaching out to feel the temperature of the oil, Su Zifang poured the golden egg mixture of six egg yolks and two egg whites into the pan.

The pot is not like the general home omelette only to leave the bottom of the pot oil, but put a small half pot, the egg liquid into the pot is immediately pushed open by Su Zifang with the bottom of the spoon and pulled into an endless egg shredded, quickly with a fence to filter out the residual oil.

"The level of beating eggs (quite tǐng) is good. Huang Sheng suddenly spoke again, "I'm actually looking forward to this Yangzhou fried rice." ”

Su Zifang quietly finished cutting the ham and winter bamboo shoots, and then looked at the rice in the pot, his face was sad.

"What's wrong?" Gu Pingping's eyes were sharp, and he saw that Su Zifang's face was not good, and asked the staff.

"Su put too much water when he steamed the rice, and now the rice is a little damp. The staff teacher replied.

"Old Xue, it's going to be bad now!" He Jianming looked at Xue Yi and said with emotion.

"Wait and see, it doesn't matter. Xue Yi nodded and ignored it.

Offstage, Su Zifang groaned for a few seconds and quickly walked to the material selection office.

"Why did he go again?" Gu Pingping frowned, "Do you need to take the ingredients three times to cook a meal?"

At the selection of ingredients, the staff was a little nervous when they saw Su Zi let him go, for fear that he would take away all the other kinds of rice: "What other ingredients do you need?"

"A few slices of bread are fine, don't be nervous. Suzi went to the baking area and took two bags of whole wheat toast and greeted calmly.

"What is he doing with bread?" He Jianmin was a little stunned when he saw this ((cāo)cāo) on stage, "When do you need toast in Yangzhou fried rice?"

"Absorb water. Yang Tan explained: "If you put too much water when steaming rice, you can use bread to absorb water, but I didn't expect him to even know this." ”

"Won't there be any problems?" He Jianmin continued to ask.

"It may be softer than rice with just enough water, but for fried rice, you may not need to add water. ”

As a white case chef, Yang Tan felt that this explanation was enough, and he felt more like a disciple.

Suzi spread the bread in the rice cooker and started simmering again.

In fact, he saw this method from the Internet, and he is not sure if it has any effect, but there is no better way to deal with it now, the struggle before death.

Ten minutes later, Su Zifang opened the lid of the pot, the toast was full of moisture and had become soft and collapsed, and the rice below had become drier than before, although it was not to the point of clear grains, but it was much better than before.

Seeing that the rice could be used, Su Zi let out a sigh of relief, opened the system panel to switch to [Food Hunter], and began to prepare for the next steps.

Before he made it, he thought about using this achievement that he hadn't used for a long time.

After all, even if there is no problem with your own rice, it is extremely risky to use ordinary ingredients to make a new dish, and the only way to improve the quality of ingredients is through the system function.

Leave the bottom oil in the pot, spread out the shredded eggs and stir-fry evenly, add ham, winter bamboo shoots, duck gizzards, chicken (meat ròu), shrimp and stir-fry, stir-fry until fragrant, pour in the rice, push the rice away with the bottom of the spoon, and stir-fry evenly.

Plated!

A serving of Yangzhou fried rice out of the pot.

Suzi scooped out a spoonful and tasted.

[A piece of Yangzhou fried rice with knife work that is not dry enough for general rice, grade B-grade. 】

[The ingredients are not uniform enough, and the steamed rice has too much moisture. 】

Shaking his head, he set this plate of rice aside and began to make the second plate of Yangzhou fried rice.

[A Yangzhou fried rice with knife work that is too dry with rice, grade B-grade. 】

[A piece of Yangzhou fried rice with barely qualified knife work and rice that is not dry enough, grade B-grade. 】

......

Five servings of Yangzhou fried rice in a row, Su Zifang put it aside unsatisfied.

"I'm going to do so much, is he crazy?" finally a chef in the audience couldn't help but shout.

"Maybe it's because you find it unpalatable and want to pick the best one?"

"Poof, that's possible!"

The chefs in the audience laughed wildly.

On the stage, Su Zifang focused on adjusting the quality of Yangzhou fried rice in front of him.

[A piece of Yangzhou fried rice with barely qualified rice and barely dry rice, grade B+. 】

[A piece of Yangzhou fried rice with qualified knife work and dry seasoning is just right, grade A. 】

Su Zi lowered his head and stopped what he was doing: "Finally, it's done!" Judging by the previous few days, an A-grade dish should be enough to get a good score today.

In order to avoid being too shocking, he repeated the steps of making A-grade dishes over and over again, making a pot full of Yangzhou fried rice, which is also A-grade.

Hands.

"Serve!"