There are exactly two stoves in the kitchen, which are very close to each other, and they belong to the kind of closeness that can hit the person next to them if they turn the spoon widely.

The rice is harder leftovers than the overnight leftovers, and the pickles are the mysterious pickles recommended by Ji Yue, but no one knows whether they are delicious or not. Jiang Feng and Zhang Guanghang were in a stalemate in the kitchen like this, one with a blue apron, the other with a cyan apron, one 1.7 meters and the other 1.9 meters.

Jiang Feng could only be glad that Ji Xue and Ji Yue didn't like pink, otherwise the two of them were standing in the kitchen with pink aprons looking at each other, and he was really a little unbearable.

The battle inside the kitchen is about to begin, and the war outside the kitchen has begun.

"My Lao Zhang's fried rice is a must, and his French wild mushroom fried rice has a high praise rate. Ji Yue smiled slightly.

"The egg fried rice that my family Kaede used to make when I was in A University was also very popular. Wu Minqi was not to be outdone.

"Egg fried rice and pickled fried rice are completely different, your Jiang Feng overturns every time he makes a new dish, I think it's a bit hanging this time." Ji Yue looked hypocritically worried.

"No, my Feng Feng still knows a lot about pickles, his pickled vegetable dumplings are delicious, and pickled fried rice must also be a problem. On the contrary, it is your old Zhang, he has not been in the country for many years, this kind of ingredients is relatively little contact, and the chef is not familiar with the ingredients but it is a taboo to cook, I am really worried about him. Wu Minqi began to talk nonsense with her eyes open.

Monsoon Snow: ???

In the kitchen, Jiang Feng and Zhang Guanghang have a clear division of labor, Jiang Feng cuts pickles, and Zhang Guanghang divides rice.

The pickles made by Ji Yue's mother, Jiang Feng, recognized what kind of pickles they were when she cut them, this kind of pickles looked very similar to the sauerkraut in the north, but the taste was completely different from the sauerkraut, it was not sour, it was more crispy, and the pickles that were not traditional Shanghai green and snow red had to go down a lot. When pickling, you can't use a large jar, you can only use a small jar, put it in a cool place and want to eat it, take one out of the jar.

But Comrade Wang Xiulian has not made this kind of pickled vegetables for a long time, mainly because there are not enough jars at home, and at most three cabbages in a jar must be a relatively small one, and with the amount of food of the Jiang family, they will play and eat one in two days, and they will wait hard for a month or two, and they will be eaten in the last week. This loss-making way of pickling vegetables does not conform to Comrade Wang Xiulian's style, and these jars are too much of a space, and they can't be put down at home if they pickle too much.

Jiang Feng chopped the pickles that had already been cut into strips even more finely, and Zhang Guanghang had already divided the leftovers in the refrigerator into two equal portions on the side.

"Do you want me to help?" Zhang Guanghang asked.

"No, you don't need to put a lot of pickles in this rice, just chop these up. Jiang Feng refused.

After Jiang Feng finished cutting the pickles, he also divided them into two equal portions, and the two of them turned on the fire almost at the same time, and heated the pan with oil.

When frying rice, don't put more oil, although more oil will make the fried rice very fragrant, but the fragrant oil is not rice. If there is a layer of oil left at the bottom of the fried rice plate after eating, it will not make people feel fragrant but greasy, and the calories are too high to be healthy, which is not the best policy.

Thanks to the golden egg fried rice in a famous delicacy that has accompanied a generation, most people's first reaction as long as they mention fried rice is egg fried rice, which directly leads to the fact that most of the food starts with a god-level golden egg fried rice, such as the nonsense food text written by Wang Hao before based on Jiang Feng.

If you want to ask if there is a legendary golden egg fried rice in this world, you can't say that there is none. Legend has it that Cixi's favorite egg fried rice is the Golden Egg Fried Rice, and it is the Golden Egg Fried Rice in the true sense, and the chef's level is so high that not only can the egg liquid evenly wrap each grain of rice, but each grain of rice wrapped in the egg wash can even be drawn. Such an egg fried rice, from the chef's technique to the raw materials are the best, even the firewood for the fire must be a good tribute, the price is more than gold, it is definitely the real golden egg fried rice.

Ordinary people, eat a ten-dollar egg fried rice, as long as the boss is willing to put a whole egg, he will praise the boss in his heart for being sincere, unless he goes to a restaurant, otherwise it is absolutely impossible to eat a fried rice for more than 20 yuan.

Under such a general trend of fried rice, if a diner still asks the chef to stir-fry the legendary golden egg fried rice, I am afraid that the chef will knock off his dog's head with a pot and spatula.

There are a lot of familiar basic common sense about fried rice, and the first thing is that the rice must be eaten overnight. Because overnight rice can be fully rejuvenated and the starch is aged, the fried rice made with such rice has a soft but not sticky taste, and the grains are distinct but the lotus root is broken.

After the hot oil is put into the pot, Jiang Feng and Zhang Guanghang put the pickles almost at the same time, although the name of the pickles in the pickled fried rice is in front, the core is still rice, so the amount of pickles can not be too little, not too much, just let everyone eat the taste of pickles when eating fried rice, and the technology of stir-frying is the key.

In just a dozen seconds, the aroma of pickles stir-fried in hot oil comes out.

After the incense is stir-fried, it is time to pour cold rice into the pot.

This step makes people stand in front of the two pots almost at the same time, side by side, and even the movements look somewhat similar.

Since then, all the bells and whistles of pickled fried rice have been completed, and the next step is to test the chef's real skill - stir-frying.

As we all know, stir-frying is the embodiment of heat.

There is another thing that everyone knows in the back kitchen of Taifeng Building, and only some people in the lobby know that Jiang Feng's heat is not as good as Zhang Guanghang.

Even if Jiang Feng and Zhang Guanghang's heat is both master-level now, Jiang Feng's heat is still slightly worse. However, this is also a useless thing, Jiang Feng's current proficiency level is only less than 60,000, and he has just completed 1/20 of the progress bar, Zhang Guanghang is 6 years older than Jiang Feng, which means that he has at least 6 years more time to practice cooking than Jiang Feng, and it is normal to be stronger than Jiang Feng.

A few minutes later, two large portions of fried rice with pickles are served at the same time.

Neither of them moved, and they all went to get the spoon.

Jiang Feng first scooped a small spoonful of pickled fried rice produced by Zhang Guanghang, and was shocked as soon as he ate it.

Fragrant.

The first feeling of this fried rice is that it is fragrant, not only the rice, but also the pickles. The fried rice is not oily, and when you chew it carefully, you can eat the chewiness of the rice grains and the crispness of the pickles, and the more you eat, the more fragrant and the more you chew, the more you chew, the more you chew, the slightly sour and slightly spicy of the pickles are unreservedly displayed in this fried rice

The more Jiang Feng chewed, the more frightened he became, how could he not have discovered that Zhang Guanghang still had this skill in fried rice, and he could actually make such a delicious pickled fried rice, this son really should not be underestimated, and he could not be kept.

Then Jiang Feng scooped a spoonful of his own fried rice.

Fragrant!

Delicious!

It is as delicious as the pickled fried rice made by Zhang Guanghang, no matter how delicious it is, it does not match the deliciousness of his fried rice in the past.

What's going on?

Could it be that both of them have a great talent for fried rice, but it just so happens to be reflected today?

The two of them were silent, looking at the fried rice in front of them, only the cheeks were moving, and it seemed to be a static picture from a distance.

"Mother Orchid's pickles are really extraordinary. For a long time, Zhang Guanghang sighed.

Orchid is the English name of Ji Yue, which means orchid in Chinese, and such an English name that does not look like a name at all can very objectively and comprehensively reflect Ji Yue's English level.

Jiang Feng nodded approvingly: "Yes, it's really extraordinary." ”

The fact that these two pickled fried rice will be so delicious is entirely due to Ji Yue's mother's superb pickle skills, and it is no wonder that Ji Yue gained 99.6 pounds in a few days after returning home.

This meal is estimated to be more than 100.

Jiang Feng and Zhang Guanghang brought out the pickled fried rice.

"Let's have fried rice first. Jiang Feng said.

Ji Yue was hungry as early as when she smelled the aroma of fried rice, she didn't feel hungry before because she didn't smell the food, but now when she smelled the smell of pickled vegetables and fried rice, Ji Yue felt like a homeless man who hadn't eaten for three days.

"That's the taste, this is the taste of the pickles made by my mother, and the pickles made by my mother are delicious!" Ji Yue sat down at the table and picked up the spoon, scooped a full spoon into his mouth, and narrowed his eyes happily.

"Ah, my mother's pickles are so delicious!"

Wu Minqi: ???

Sister, have you forgotten what we were talking about a few minutes ago?

Wu Minqi picked up the spoon, scooped a spoonful, and wrapped it in one bite.

"Oh my God, your mother's pickles are so delicious. Wu Minqi praised sincerely.

Ji Xue, who was out of the situation almost the whole time, also picked up the spoon and scooped a spoonful.

"Really, this pickle is definitely the best pickle I've ever tasted!" Ji Xue echoed with great approval.

Jiang Feng and Zhang Guanghang also nodded, and said in unison: "The pickles made by Ji Yue's mother are really delicious. ”

The winner of this pinnacle showdown of young chefs in Tai Fung Lou is-

Ji Yue's mother!

Let's give a round of applause to Ji Yue's mother who is studying how to make vinegar at home.