Again!

I didn't expect that I would lose my hand on such a simple thing as scrambled eggs, but Chang Zhaowen's fighting spirit was stimulated. Pen @ fun @ pavilion wWw. ｂｉｑUｇE。 ｉｎｆｏ

After cleaning the iron pot, he first turned on a low heat and slowly dried the remaining water stains in the pot, and after the pot was reheated, he poured clear oil into the pot again, and carefully waited for the oil temperature to rise before pouring the beaten jade white egg liquid again.

After the failure just now, he was keenly aware that in addition to the temperature of the jade white egg is much higher than that of ordinary eggs, it is extremely sensitive to temperature changes, the temperature is low, it does not clump, but once the temperature is too high, it will instantly zoom.

For chefs, especially Chinese chefs, the control of oil temperature is really a crucial science.

Chinese chefs rarely use infrared oil temperature detectors and other temperature control tools like Western chefs, and how to grasp the changes in oil temperature depends on the chef's excellent observation.

The boiling point of oil is higher than that of water, and its boiling point is about 300 degrees Celsius, so chefs often divide the oil temperature of 300 degrees into ten parts, and each serving is one percent hot. The first oil temperature is 30 degrees, the second oil temperature is 60 degrees, the third oil temperature is 90 degrees, and the fourth oil temperature is 120 degrees...... And so on, ten percent of the oil temperature is 300 degrees.

The last time he laid the egg liquid at the temperature of Sancheng oil, there was no change, and finally when the egg liquid turned into a ball of black charcoal, the oil surface was calm, the oil smoke instantly became dense and urgent, and it also emitted a scorching heat, and the big bubbles in the pot were churning with the sound of explosions. Judging from his experience, the oil temperature at that time should be about 9 percent, and the oil temperature is more than 270 degrees.

Chang Zhaowen didn't think there would be a problem with the recipe, but the recipe given to him by the dwarf was too simple, and it didn't say that the jade white eggs needed to be cooked at a special temperature. However, judging from the information that has been available so far, the effective cooking temperature of jade white eggs should be between three or four percent oil temperature and ninety percent temperature.

This time, Chang Zhaowen was patient, did not rush to open the fire, and stared firmly at the change in the oil temperature in the pot with his two eyes.

Now the oil surface has begun to turn around, and a small amount of green smoke has risen from the surface of the oil, and the current oil temperature should be about 150 degrees, which is considered to be five or six percent hot.

The spatula gently pushed the egg liquid in the pot, and the beautiful orange-red liquid did not feel blocked, flowing smoothly in the pot, and it seemed that the heat was still not there. Chang Zhaowen was in no hurry to turn up the fire, he needed to wait.

Eventually, the fluctuations in the oil level began to decrease, and finally calm was restored again, and the green smoke continued to rise from the oil surface and quickly hit upwards. Experience tells him that the current oil temperature should be around 200 degrees, which is considered six or seven percent of the oil temperature.

Most gratifyingly, he noticed that the edge of the contact between the egg and the hot oil was constantly bubbling, and a thin circle of solids formed on the edge of the egg mixture.

That's the temperature!

The shovel gently stirred the egg mixture, and finally, the lower layer of the egg liquid had initially condensed.

Chang Zhaowen breathed a deep sigh of relief, this is right, his direction is not wrong, as long as the oil temperature can be controlled, the jade white egg is not uncontrollable. Chang Zhaowen turned down the stove slightly so that the oil temperature would not continue to rise too much, and he even took the iron pot away from the fire and put the bottom of the pot on a large wet towel. This is also a quick trick to cool down the hot pan, which can effectively prevent the oil from overheating.

After about 3 seconds of cooling from the fire, the iron pot was once again placed on top of the blue tongue of fire, this time there was no more unbridled egg liquid in the pot, replaced by a few orange scrambled eggs, and the tangy aroma hit the face. This scrambled jade white egg doesn't smell like an egg, but has a rich meaty aroma.

It's done!

Chang Zhaowen put the orange scrambled eggs on a plate first, the orange scrambled eggs were still exuding heat, glowing with a little oil, Chang Zhaowen's throat moved, and he swallowed a mouthful of saliva. This dish is only half finished, but this half-finished scrambled jade white egg makes the mouth overflow just by looking at it, and I can't wait to take a bite directly. This resembles a scrambled egg, the color resembles salmon that has just been taken out of the oven, and this attractive orange-red color is unique to salmonids.

The pride and ethics of being a chef made Chang Zhaowen forcibly suppress the urge to move his index finger, refill the pot with some oil, and start frying tomatoes.

The tomatoes are easy to stir-fry, and after a few stir-frying, the sand begins to emerge, and the chopped tomatoes begin to soften, the skin on the flesh wrinkles, and the red juice flows out.

Okay, now put the scrambled eggs into the pot, stir-fry them with the tomatoes, let the eggs be stained with the sweet and sour juice of the tomatoes, and finally sprinkle a little salt to get out of the pot, and then garnish a few green onions when the pot comes out, this is the first time in his life that he has completed the tomato scrambled jade white eggs.

Backhandedly, he picked up the plate containing the jade white eggs that he had fried before, and was about to pour the plate into the pot, as if something was wrong, Chang Zhaowen glanced at the plate from the corner of his eyes - empty!

He had just put the scrambled eggs on the plate!

And this plate is a little too clean, isn't it? There is not even a trace of oil stains in the white snow-like plate, but there are some traces of water left in the crystal clear, as if it has just been washed.

Chang Zhaowen is sure that he is sane and should not hallucinate, so the question is, where did his scrambled eggs go?

It's not scientific!

The unique aroma of scrambled jade white eggs in the air is still there, Chang Zhaowen's eyebrows are slightly frowned, looking at the empty plate stained with water in his hand - the restaurant kitchen is transformed from the original Western kitchen, and retains complete dishwashing and drying equipment, and all dishes must be absolutely dry before use. In addition, the plates are placed in the special hot plate area of the Western kitchen before use, and there is a slight heating function to ensure that there are hot plates for hot dishes at any time.

It stands to reason that there can be absolutely no water stains on the plate, unless, Chang Zhaowen has already understood most of it in his heart at this moment, he immediately stuffed the plate into the dirty plate area as if he had been bitten by a snake, and twisted the faucet, carefully washed the hand that took the plate just now, and pulled up a thick piece of kitchen paper to wipe off the water marks on his hands.

He took two steps back and squatted down, and sure enough, under the cart full of ingredients, there was a figure lying on the ground, face down, but a tail that kept waging from side to side behind his back had revealed his identity.

Eh, it's hard to guard against thieves!

Reached out and grabbed the tail, and pulled the owner of the tail empty.

Kongkong stretched out his tongue and licked his oily lips, smashed his mouth, and seemed to be still savoring the deliciousness in his mouth: "This egg tastes like meat, no, it tastes more fragrant than ordinary meat, and it is tender and smooth when you bite it, and you can eat it without paying attention...... The only downside is that it's a little less!"

What kind of world is this, the person who steals the food still has a serious opinion, even if he doesn't ask Chang Zhaowen, he can know, what is the water stain on the plate just now?