If you want a non-stick pan, high heat is key.

In the mid-17th century, a German physician named Leiden Frost discovered that a drop of water was dropped on a burned, reddish iron spoon, and the droplet actually floated.

Later, scientists found that when water droplets come into contact with a red-hot iron plate, a layer of water vapor forms at the bottom.

This layer of water vapor acts like a hovercraft that separates the water droplets from the iron spoon, allowing them to levitate.

Later, scientists named this effect the Leidenfrost effect.

However, although this effect was only named in the mid-seventeenth century, it was discovered and exploited in ancient times.

As long as it is an object with moisture, it can form the Leidenfrost effect.

In ancient times, in many religious and folk ceremonies, there would be people walking barefoot on the charcoal fire.

Those who don't understand the mystery will think it's a miracle.

But that's because the performers have moisture on their feet, such as sweat, or have been rinsed beforehand.

When stepping on a hot charcoal fire, the high temperature will quickly evaporate the water, forming an air cushion of water vapor to isolate the high temperature.

Therefore, as long as the performers do not stay on the charcoal fire for a long time, they will generally not be injured.

A similar situation can often be seen in modern society.

Workers in steel mills can pat molten iron at thousands of degrees with their hands without fear of being burned.

Laboratory personnel can touch minus 200 degrees of liquid nitrogen with their bare hands, and they will not get frostbite.

It's all because of the Leidenfrost effect.

As for the Chinese people, the first person to discover this phenomenon was the chef.

However, ancient chefs did not summarize it as a scientific theory, but used it as a non-stick technique for stir-frying, which has been handed down.

This technique is called hot pan cold oil.

On short video platforms, you can often find some bloggers who sell pots, in order to demonstrate that their pots are not sticky, so they beat raw eggs into the hot pot.

Not only did the egg not stick to the pan, but it was shaken by the blogger and floated around in the pan, as if the soles of his feet were greased.

This is actually because the moisture in the egg is burned to the bottom of the pot at a high temperature and evaporated, forming a layer of air cushion that separates the egg from the bottom of the pot, so of course it will not stick to the pan.

This is also a manifestation of the Leidenfrost effect.

In order for the Leiden-Frost effect to occur, the temperature of the container must be heated above the Leiden-Frost characteristic.

As a rough measure, the Leiden-Fross characteristic of water is around 193°C.

That's why Li Yi heated the pot to more than 200 degrees, just to be able to produce the Leiden Frost effect, so as to make fried rice without sticking to the pan.

But with such a high temperature, even through a rag, the wok is still very hot.

And it depends on the chef's expertise.

Master Ma noticed that Li Yi was holding the hand of the wok, and his fingers were not completely holding the ears of the wok.

When he pushes the pot, he uses his thumb, middle finger and ring finger.

When pulling the pot, he uses his thumb, index finger and little finger.

In other words, when he was shaking the pot, he was constantly changing his gestures.

He only uses three fingers at a time to complete the movement, so that he can always have two fingers to cool down and not be burned by the heat of the pot.

This trick made all the chefs on the scene dumbfounded, and they couldn't say a word.

This kid actually only uses three fingers to flip the spoon?

Still so lightweight?

How strong is his fingers?

Li Yi didn't know how strong his fingers were, but he tried to hang himself up with one finger.

This is the hard work he has practiced in the dream space.

"Master, this is too good!"

The assistant chef who had just gone to help Li Yi get something came to Master Ma's side and exclaimed in a low voice: "I can't practice this stir-fry skill in my life." ”

Master Ma didn't speak, he was embarrassed to speak, because he couldn't practice it himself!

He now finally knows why Li Yi dares to say that he can fry rice without a drop of oil, and people rely on the ultimate in frying skills!

Looking at the rice waves flying in Li Yi's pot, he couldn't help but sigh: "I've seen it for a long time, I didn't expect that the most basic stir-fry skills can be practiced so superbly, cow beep!" ”

Stir-frying is one of the most basic skills for chefs.

It's the same with knife skills.

Some chefs have knives that cut shredded potatoes unevenly.

Some chefs, on the other hand, can cut the ingredients so fine that they can thread a needle.

This is the difference in skill.

Although Chef Ma is also a decades-old chef, he has to admit that the skills of this young man who can fry rice without a drop of oil are probably much deeper than him!

But he also has a question, even if it can be non-stick, if the rice is fried in such a high-temperature iron pan for a long time, the rice grains will become hard, affecting the taste, and the fried rice made is not delicious?

Moreover, what about the fried rice with water, which is said to be good?

Just when he was puzzled, he saw Li Yi flick it with a frying spoon, and the faucet next to the stove was turned on.

Then, Li Yi took a small half spoonful of water with a frying spoon while shaking the pot, and then when the rice wave turned into the air, he shook it lightly and sprinkled the water in the frying spoon into the pot.

The water of the frying spoon was sprinkled into a thin film by him, and it fell evenly on the bottom of the pot.

Laugh at!

The blazing heat at the bottom of the pot quickly evaporated the water film into a sheet of water vapor, as if a mushroom cloud had risen in the pot.

The falling rice just crashed into the steaming water vapor and mixed together.

Rumble!

The flame under the pot ignited the remaining water vapor, and a blaze steamed.

The flame burned away the excess steam, and the rice fell back into the pot, leaving the rice grains smooth and shiny.

Seeing this scene, all the chefs present almost said in unison: "! ”

Master Ma almost stared out his eyes.

Is that okay?!

He finally understood why Li Yi kept the fire and stirred up.

Only by keeping the heat high and stir-frying vigorously can the high temperature at the bottom of the pot quickly evaporate the water sprinkled in a short time.

In addition, the fire can also burn away the remaining water vapor, so that the rice grains do not become too moist, and only add the right amount of water to maintain a soft taste.

However, this method is too rebellious!

Not to mention anything else, just Li Yi's trick of sprinkling half a spoonful of water into an even water film is not something that can be practiced casually!

It's too strong!

It's so TM strong!

For the first time, Master Ma had the urge to bow to his peers.

He was completely convinced.

This young man can be called the top grandmaster of the fried rice world!

"Oh, I'll go!"

Wu Lei got too close and was startled by the fire rising from the pot.

Li Yi glanced back at him and reminded: "Don't get too close, it's not good if your eyebrows are burned." ”

"Brother Yi, what's the fire in this pot?"

He watched Li Yi sprinkle another spoonful of water into the pot, and the steam and flames rose one after another, and he couldn't help but ask in surprise.

Li Yi casually explained: "Steam is combustible, oil vapor, water vapor, can be ignited, haven't you learned?" ”

"Oh! Come to think of it! ”

Wu Lei suddenly realized: "I learned it when I was in school, but it was the first time I saw it in life, it was too good!" ”

"Knowledge is a summary of life, and we must learn and apply it."

Li Yi said, pouring the chopped green onion into the pot.

The chopped green onions were roasted at a high temperature, and the allicin in the green onions was quickly forced out.

Suddenly, the fragrance of green onions filled.

After quickly stir-frying a few times, Li Yi turned off the heat and gestured as he spoke: "Bring the plate." ”

"Oh!"

Wu Lei answered, and just as he was about to start, he saw the cooks on the side rushing over with plates.

"It's coming!"

"Sheng here!"

"Use mine!"

Looking at their excited appearance, Wu Lei was a little puzzled.

This kind of excited and excited look, he has only seen on the faces of those female fans.

How did these big men with big shoulders and round waists become star-chasing fairies?