Shang Tian said while preparing, "Legend has it that one day, a high-ranking official saluted the Buddha, and the monk provided fasting meals, one of which was called Bodhi Yuzhai, and the high-ranking official tried it unforgettable, and asked the cook at home to make it after returning home, but unfortunately he couldn't make the taste of Yuzhai."

"Another day to make the cook at home to make jade rice, it happened that the cook was sick, by his disciple on behalf of the worker, the disciple did not know how to do it at all, in desperation, recalled the unforgettable delicious memory of the egg fried rice made by the old mother at home, the disciple did not do two endlessly gave an egg fried rice, the senior official tried it, it is this taste, after the high-ranking official banquet guests must have egg fried rice, called: Bodhi Yuzhai."

"In fact, the raw materials of this real Bodhi Yuzhai are rice, fig pulp, fungus, green onions, gluten and other stir-fried. But the practice has been lost, so now it is generally called Bodhi Yuzhai with egg fried rice. ”

Everyone listened to this interesting story with relish, and Steward Deng looked at Shang Tian's eyes differently, and said secretly in his heart, I really can't figure out this kid, how can he understand everything, what a genius.

After listening to the origin of this Bodhi Jade Zhai, the other cooks saw that Shang Tian wrapped the rice in plastic wrap and put it in the refrigerator, but he didn't start it for a long time, and wondered in his heart, could it be that this guy has two layers of skin on his mouth, and he doesn't have to talk effortlessly, making up a story to fool us, but he doesn't have any real cooking skills, so let's delay time here.

Chef Yang was naturally unconvinced, sneered loudly, and urged: "It's easy to say, and it's quite mysterious, but you do it, don't you dare to show ugliness?" ”

He had heard of this Bodhi Yuzhai, but he hadn't heard of this story, and the more Shang Tian said it, the more outrageous it became, and the more Bodhi Yuzhai said it, it was obvious that he was looking for a way out for himself to not be able to make Bodhi Yuzhai.

If he doesn't do it well after a while, he can be said to be unable to achieve that kind of egg and rice separation with his lost stunt.

Shang Tian was slow and unhurried, opened an egg, and gently made the egg lie in a blue and white porcelain bowl.

The left hand is surrounded by the wall of the bowl, and the right hand is hugged by the chopsticks. Running the chopsticks at the speed of light, soon the egg yolk and egg white are no longer distinguishable from each other.

He continued, "Do you know why I put the rice in the freezer? ”

Chef Yang was impatient, "Stalling for time, you're racking your brains now thinking about how to keep the egg rice from separating, right?" ”

The corners of his mouth curled, Shang Tian didn't care about Chef Yang's offensive language, and said lightly: "You just fried this rice directly, there is too much water in the rice grains, it is naturally easy to stick to the pan, and the grains can't be separated, I will now put it in the freezer and freeze it for about half an hour and then take it out, and the moisture of the rice will be cold dried, this egg fried rice is about patience." ”

When Chef Yang heard this, he dispelled doubts in his heart, and his years of experience as a chef told him that this was indeed a good way to separate the rice grains evenly.

When the chefs heard this explanation, they were all impressed by Shang Tian.

After everyone recognized Shang Tian's explanation, now every move of Shang Tian, all the chefs watched with wide eyes, and they all wanted to secretly learn from Shang Tian.

When Chef Yang saw the changes of everyone, he didn't feel good in his heart, he would lose to a hairy boy today, and it seemed that he had always been a frog at the bottom of the well.

After touching it for about half an hour, Shang Tian took out the rice, added a little vegetable oil to it and mixed well, let the rice grains separate, then poured in half of the egg mixture, mixed well and soaked for 20 minutes.

Then scoop a spoonful of oil into a hot pan, and when the oil is slightly boiling, pour out the excess oil to cool the pan.

Steward Deng asked, "Teacher Shang, what does this mean?" ”

"If the bottom of the pan is not hot, it is easy to fry the paste, so heat the pan with oil. But the temperature should not be higher than 180 degrees, so pour out the oil to cool the pot, in addition, there is another meaning, that is, to pour out the residue in the pot, so as not to affect the taste of fried rice. Shang Tian replied.

It's really exquisite, everyone listened to Shang Tian's explanation, and their admiration arose, and even Chef Yang secretly applauded in his heart.

In order to achieve the effect of gold and silver, when stir-frying, Shang Tian slowly poured the egg liquid on the rice grains, so that the rice grains were fully absorbed and then stir-fried, so that the eggs would not touch the bottom of the pot.

This technique alone impresses the chefs, and it takes repeated practice to have such a skill.

Fortunately, Shang Tian was on earth at the beginning, without a father or mother, and he learned a whole set of kitchen processes in the orphanage, and the basic skills of stir-frying are still there.

Mix the rice with oil and egg liquid under the hot oil pot, quickly fry evenly and dry, after achieving the effect of gold and silver, add cooked green beans and running horse eggs, add salt and chopped green onions, stir-fry for a while, and then get out of the pot.

A bowl of steaming, yellow and silver egg fried rice was displayed in front of everyone.

The grains are loose and separated, full and shiny, and the layers are blended, showing a unique sense of layering. The thick egg aroma wraps the faint aroma of rice, without a trace of egg shreds.

The fragrance in the air stimulates everyone's taste buds, and some people close their eyes, as if they saw the scene of their mother cooking when they were young, and the warm fragrance evokes countless memories.

A handyman couldn't help it, walked to the side of the pot, picked up chopsticks and carved a grain of rice, "I can taste the few grains left in this pot." ”

As he spoke, he chewed, his expression was intoxicated, the rice grains entered his mouth, and a fragrance entered his heart and spleen, and he was particularly chewy, feeling that he was not chewing rice, but chewing gluten.

Smash it, smash it, smash it, swallow it with saliva, and the little handyman couldn't help but carve a few more grains of rice.

Seeing this, everyone rushed up, for fear that they would not be able to taste this peerless delicacy.

Steward Deng almost didn't control himself, and took a step on two legs, but in the end, thinking about his identity, it didn't seem very appropriate to grab something to eat with a group of subordinates, and forcibly suppressed the yearning in his heart.

But his Adam's apple betrayed him, swallowed a few mouthfuls of unbearable saliva, there was still a trace of it on his lips, walked up to Shang Tian, blushed, and said with a smile: "Teacher Shang, Brother Shang, can you fry a bowl for the old man, this is really too tempting." ”

Shang Tian said: "I have taught them just now, if you want to eat, it depends on their understanding." ”

With a faint smile, Shang Tian walked towards the young lady's courtyard with the egg fried rice in the secret porcelain bowl.

The housekeeper was stunned, he didn't expect to be rejected, but it was not good to force Shang Tian to fry himself, he had to cough dryly, "You as the cook of the City Lord's Mansion can't even fry a bowl of egg fried rice, just now Teacher Shang taught you a lesson, I will come back later, you all present me a bowl, if there is no bowl of this egg fried rice, everyone will roll up and leave." ”

For this egg fried rice, Steward Deng pretended to be public and private, and encouraged the chefs to make him a bowl later, if he didn't eat this kind of food today, he might not be able to sleep.