"Brother Feng, are you okay?"

The assistant saw that the lid of the pot was broken, and hurriedly stepped forward to inquire with concern.

Nicholas Tse looked at his wrist, rubbed the burned place, and shook his head: "It's okay." ”

Fortunately, the oil spots splashed were not too big, not very hot, just slightly red.

Wu Lei heard the movement and saw what was happening, so he quickly ran to get tools and cleaned up the broken casserole.

"Are you alright, Brother Feng?"

He asked.

"It's okay, a little surprise."

Nicholas Tse shook his head: "I'm sorry for you." ”

"No trouble, it should be."

Wu Lei swept away the debris and asked with a smile, "Do you want to help?" ”

"No, I can."

Nicholas Tse returned to the stove and carefully looked at the ginger slices and garlic cloves in the pot.

The ginger slices and garlic cloves have been fried brown, but not to the point of mush, but they are no longer crumbling.

Seeing this, he hurriedly poured all the chicken on the side into the casserole and stir-fried it with a frying spoon.

On the other side, Li Yi put the chicken in the pot before him, but he hasn't turned the chicken yet.

Holding the ears of the pot, Li Yi gently turned the body of the pot and let the oil at the bottom of the pot soak the chicken nuggets.

Every now and then he would shake the pot.

At first, the chicken pieces are stuck to the bottom of the pan, but as they are fried, the parts where the chicken pieces come into contact with the bottom of the pan begin to shrink, the protein begins to solidify, and the chicken pieces fall off the bottom of the pan.

This is the basic skill of stir-frying meat, and it can also be used when frying fish.

However, Nicholas Tse obviously didn't understand this, and the meat began to stir-fry in a hurry as soon as the pot was cooked.

Li Yi didn't even need to look at it to know that the chicken in his pot must have stuck to the bottom of the pot.

Gently shaking the pot, after seeing that the chicken pieces began to fall off and slide, Li Yi held the pot ears and turned the pot in the air, so that all the chicken pieces were completely turned over.

Seeing that the bottom of Li Yi's pot was refreshing, and there was almost no sign of sticking to the pot, the audience in the live broadcast room was very surprised and posted barrages one after another.

"Huh? Why didn't Brother Yi stick to the pan here? Nicholas Tse has already stuck to the bottom of the pot. ”

"This pot is so good, isn't it the kind of Zhangqiu iron pot that Brother Yi said?"

"As soon as I saw the class, I didn't take it seriously, Brother Yi said, this is the Leiden Frost effect."

"Isn't that right? That effect has to be heated to a particularly hot level, but the temperature in this pot is not high? ”

Li Yi fried the chicken in the pot and glanced up at the barrage.

Seeing the audience's doubts, Li Yi explained with a smile: "This is slippery stir-frying, not water fried rice, and it is not the Leyden Frost effect."

It uses the principle of density difference of oil-water separation, as well as a certain Maillard reaction browning effect to achieve a non-stick effect. ”

Hearing Li Yi's words, a series of "? ”。

Liu Yifei on the side couldn't help but wonder and asked: "Isn't Maillard's reaction to increase the flavor of food?" ”

"Yes, but its browning can also denature, dehydrate, caramelize, and separate from the bottom of the pan."

Li Yi shook the wok and explained: "Generally, the glue to the pan are starch ingredients and protein ingredients, and when they directly touch the bottom of the pot, they will form water-insoluble complexes that stick to each other.

Whether it is a metal pot, a traditional casserole, a clay pot, or a clay pot, there are tiny holes.

After the starch and protein in the food enter the pores, it is easy to denature and solidify, resulting in adhesion.

The Leiden Frost effect is the effect of heating the food at high temperatures, allowing the water in the food to evaporate quickly, forming an air cushion.

But it has a problem, that is, the temperature is too high, and it can only handle small ingredients, and it can't handle relatively large ingredients.

It will dehydrate and caramelize the ingredients quickly, and if the ingredients are too large, it will lead to pinching.

And not every dish can be made with this effect.

For example, when dealing with relatively large ingredients, such as meat pieces and whole fish, there is no way to raise the temperature too high, otherwise it will be easy to paste the pot. ”

As he spoke, Li Yi shook the chicken pieces in the pot while picking up the chicken pieces at the bottom of the pot with a frying spoon, and explained to the camera: "The principle of the Leiden Frost effect is essentially to keep the ingredients from being in direct contact with the bottom of the pot, and use the air cushion effect to isolate the ingredients.

So how did you solve the problem of sticking pans before this effect was applied?

It's the same, it's just to find a way to isolate the ingredients from the bottom of the pot.

As for the raw material that is isolated, it is the same all over the world, and that is grease. ”

As he spoke, the chicken pieces in the pot had begun to fall off, and when Li Yi saw this, he stir-fried it with a frying spoon, and continued: "The predecessor of the pot is a slate, and the slate can be fried and roasted raw meat on the fire.

Through frying, the ancients were able to discover that where there is rich in fat, the pieces of meat will not stick to the slate, and where there is little fat, they will stick.

Based on this principle, Chinese chefs invented the technique of stir-frying.

On the basis of the frying method, stir-frying and slippery frying were developed.

Both sautés don't stick to the pan, but they make use of two very different effects.

The stir-fry takes advantage of the Leidenfrost effect.

It uses high temperature to quickly evaporate the moisture on the surface of the food, producing a large number of bubbles, which not only isolates the metal pot bottom, but also isolates the grease.

Slippery frying is to wrap the ingredients with a large amount of oil, so that the ingredients will not directly contact the bottom of the pan and avoid sticking to the pan, it uses the principle of oil-water separation. ”

As he spoke, Li Yi scooped up a piece of chicken that had been slightly charred on the surface, and asked the photographer to give a close-up, explaining: "Slippery stir-frying cannot completely isolate the ingredients from the bottom of the pot, because of gravity, there are still some supporting points of the ingredients that will break through the oil film and touch the bottom of the pot."

At this time, it is best to keep it still and let the ingredients continue to be heated, so that the protein will gradually denature, the water will be lost, and the texture will shrink, so that the original sticking to the bottom of the pot will naturally fall off.

But this process takes time and cannot be rushed.

When you first get out of the pot, the water in contact with the bottom of the pot is still relatively sufficient and tender.

If you are in a hurry to turn it at this time, the adhesive position will be stuck to the bottom of the pot and torn off.

If the ingredients are flipped to the side, they will still stick.

Therefore, it is best to let the protein at the adhesion of the ingredients first denature, shrink and fall off, and then stir-fry so that it will not stick to the pan. ”

Listening to Li Yi's detailed explanation, the audience in the live broadcast room suddenly realized.

"No wonder Nicholas Tse's side is sticky all over the pot, he is too anxious to stir-fry."

"This is called professionalism! The technology is in this kind of detail! ”

"So don't use your hobbies to challenge other people's careers, it's not a grade at all!"

"As soon as the connoisseur makes a move, he will know if there is one, and the dish will be in the pot, and the level will be tried!"

Nicholas Tse can also see the barrage in the live broadcast room.

He silently stir-fried the chicken that had been broken into small pieces in the pot, and the chicken skin that had fallen off, without saying a word.

After hearing Li Yi's words, he realized that he fried the chicken sticking to the pan because there was a problem with the frying method.

But listening to Li Yi's full of professional terms, he was confused.

It's just cooking, how can you know the reactions?

This is not a chemistry class, is it necessary to make it so complicated?

Staring at the chicken pieces in his pot, he quickly glanced at the wok in front of Li Yi.

He tried to comfort himself as he looked at the chicken nuggets in the pot that were intact and curled up into beautiful flower knife balls.

It's not necessarily delicious if it looks good, right?

His chicken, though a little crumbled, is definitely more flavorful.

Seeing that the minced chicken and chicken skin stuck to the bottom of the pot had been peeled off, he took the wine bowl and soy sauce bowl on the side and poured them into the pot together.

4

(End of chapter)