Eggs are fried in chicken fat, fresh on top.

Chicken fat itself has a special fragrance, and when you cook chicken wontons, a little bit of chicken fat will be very fragrant.

If it is used for fried rice, it is even more fragrant.

Smelling the fragrance of chicken fat, Old Tang was a little puzzled: "Why doesn't his chicken fat smell fishy at all?" ”

"Yes!"

The female assistant nodded and agreed: "I don't like to drink chicken soup, I feel like it smells fishy, eh?" Why do chickens smell fishy? ”

"You don't understand that, do you?"

Old Tang was a little proud: "No matter what kind of meat, it will have a special taste, and it is written in an ancient book, called the fishy draft, the meat eater, and the grassy meat."

Chickens, like ducks, belong to draft, so they have a fishy smell, and this thing is not a serious cook, so I don't know it at all. ”

"That's amazing!"

The female assistant looked at him adoringly and asked, "Which book is it?" I'll go back and see. ”

"Uh..."

Old Tang was stunned and a little embarrassed: "You suddenly asked me, where can I remember?" ”

"Oh."

The female assistant glanced at Li Yi and suddenly asked, "Huh?" Boss, you're also a chef, have you ever read a recipe that says this? ”

Li Yi glanced at her and explained casually: "There is no such sentence in the recipe, but it is in "Lu's Spring and Autumn - True Flavor". ”

"Lu's Spring and Autumn?"

The female assistant was a little dazed, she had never even heard of this book.

"Yes, yes, yes! It's "Lu's Spring and Autumn"! ”

Old Tang was a little surprised: "Boss, you are quite educated!" ”

"Fortunately, I read a few more books."

Li Yi said casually, then took out a small bowl filled with conpoy silk and poured half of the conpoy silk into the pot.

"Boss, you're amazing! Even this knows. ”

The female assistant admired.

“……”

Li Yi didn't have a stubble, he was busy turning over the conpoy silk in the wok.

In the live broadcast room, hearing the praise of the female assistant, the audience was complaining.

"Knowing this is amazing?"

"After reading so many books, don't you still sell fried rice on the street?"

"It's embarrassing."

"What's the use of reading more? Now this society is looking at making money. ”

"People's fried rice for 10,000 yuan is not enough to make money?"

"This is purely a liar, a stupid cup to eat such an expensive fried rice!"

"If you can't afford to eat, you can't afford to eat, and it's too much to scold."

"If I had money, I would eat, and people don't live just to eat?"

"Me too, it's not its problem, it's my problem, I'm poor~!"

Li Yi didn't pay attention to the argument in the live broadcast room, he was watching the heat of the Yao Zhu silk in the pot with all his attention.

These conpoy threads are all made from dried goods, each the size of a billiard ball, and the umami flavor is extremely strong.

After stir-frying with chicken fat, the unique seafood flavor of the conpoy silk suddenly spreads.

Seeing that the water in the conpoy silk had basically been dried and scorched, he took out another bowl of shiny and transparent, vermicelli-like things, put it in the pot, and stir-fried it with the conpoy silk.

It was shark fin that had been soaked for three days.

Shark fin itself has no taste, but stir-frying it with conpoy silk can borrow the umami flavor of conpoy silk.

After stir-frying a few times, Li Yi poured out the scallop silk and shark fin, put them in a colander spoon, and drained the fat.

These are also just the adjuncts for fried rice.

At this point, the accessories are almost ready.

Next, he's going to prepare fried rice.

He first took out a sturdy and fresh green onion, peeled off the skin, and rinsed it.

Then the head is cut off and the tail is divided into three parts: green onion white, green middle, and pure green green onion leaves, all of which are finely cut into green onions.

Then, he scooped up some chicken fat and buckled it into the pot.

He's going to start frying rice.

Twisting the valve, he increased the intensity of the flame, boiling the pot hot, the chicken fat quickly melted, and the fragrance filled.

Then, he put a thick linen cloth on the ears of the pot, pinched it tightly with his right hand, grabbed a handful of green onions and white flowers with his left hand, and threw it into the pot.

Zila!

The scent of green onions spreads quickly!

This is the first step of fried rice, the green onion boiled in the pot.

This allows the aroma of the green onion to quickly evaporate and blend into the rice.

When the fragrance of green onions was at its strongest, Li Yi quickly scooped up a spoonful of rice with a frying spoon and shook it into the pot.

That's right, it's shaking.

He shook the sauté spoon, and the rice in the spoon quickly spread out and fell into the pot in sharp pieces.

Zilala!

When the rice is put into the pot, the egg liquid on the surface quickly solidifies and wraps tightly on the rice grains.

Li Yi's right hand was not idle, and as soon as the rice fell into the pot, his right hand also began to turn the pot upside down.

The place where he shook off the rice was the inner wall of the pot, and the rice grains rolled along the edge of the pot into the bottom of the pot, and then he tossed it, flew up from the front of the pot, and spun in the air and fell back to the inner wall of the pot, crossing a circular trajectory, and not a single grain fell outside the pot.

"Oops! Good Kung Fu! Snapshots! ”

When Lao Tang saw this scene, he immediately exclaimed, and hurriedly motioned for the camera brother to come closer and take a close-up.

Li Yi didn't care about him, he was still scooping up the rice with a frying spoon at a uniform speed, shaking it into the pot, and his right hand kept shaking the pot.

This link is the most critical, he must always pay attention to the state of each grain of rice, to separate them, and to heat them evenly, so that the rice grains can get the perfect effect of gold and silver.

Looking at Li Yi's movements, the female assistant asked curiously, "Why didn't he pour all the rice into it at once?" ”

"It's to keep the rice grains dry from the time of frying."

Old Tang explained: "These rice are all overnight rice, refrigerated, the temperature is relatively low, if all are poured into the pot, the temperature in the pot will drop down at once, and it needs to be heated slowly, so that the water vapor will be stuffy into the rice grains, and the rice will be soft and not dry enough."

In this way, adding rice little by little can keep the temperature in the pot at a relatively high level, so that part of the moisture of the rice itself can be baked, making the rice more distinct and dry. ”

"That's it! Learned. ”

The female assistant couldn't help but sigh: "But it must be very tiring to fry like this." ”

"Of course I'm tired, so the wok will get heavier and heavier, which is a big test of the chef's wrist strength."

Old Tang looked at Li Yi's right hand and sighed: "Amazing, this boss's wrist strength must be very strong, this iron pot is like plastic in his hand, and he doesn't tremble." ”

When the female assistant heard this, she also observed Li Yi's right hand.

He pulled the sleeve of his right hand to his elbow, and the muscles on his forearm twitched as he tossed the pot, and the texture was clear.

His fingers pinching the ears of the pot are even more slender and powerful, tightly fitting the round body of the iron pot.

For some reason, the female assistant's face suddenly turned red.

Laugh at!

A white mist suddenly rose in Li Yi's pot.

But he scooped up the "water" in a bowl with a frying pan and poured it into the pot.

Someone in the crowd exclaimed, "Why do you add water to fried rice?" ”

The white mist drifted away, and Old Tang smelled the fresh fragrance of the mist, and immediately called out the reason: "This is the broth, right?" ”

"Fried rice with stock?"

The cameraman's eyes widened: "What kind of operation is this?" ”