Pho is the same as Liangpi, and the trouble is the first few processes.

After the slurry is grinded, it is still very fast.

After a while, Liu Yifei and Zhao Jinmai made more than 20 sheets of rice noodles and stacked them together.

Seeing that the slurry was about to run out, Zhao Jinmai urged Li Yi: "Brother Yi, you can fry a few portions, I am hungry when I smell this smell." ”

The bottom of the mold plate for making pho is brushed with peanut oil, and it also needs to be brushed with a layer of anti-stick when it comes out of the pan.

Therefore, during the production process, the aroma of rice mixed with peanut oil has already wafted away.

The combination of starch and fat is the most appetizing, not only Zhao Jinmai is hungry, but other people are also full of hunger after smelling this smell.

"It'll be right away."

Li Yi said, while preparing side dishes in front of the desk.

He took a roll of kitchen paper, folded it a few times, and then took a piece of beef from the basin, put it on the kitchen paper, and dipped it in the blood.

After taking the knife and cutting the beef into slices against the meat pattern, Li Yi took a bowl and marinated it with sugar, light soy sauce, and cornstarch.

After that, he went to the pantry and took out some mung bean sprouts and leeks, which are essential side dishes for stir-fried beef river.

Cut off the two ends of the mung bean sprouts, and cut off the yellow end of the leek, Li Yi took another shallot and cut it vertically into thin strips.

Shredded green onion is the only spice used in the dry fried beef river, in addition to enhancing the flavor, it can also play a role in color matching.

When the side dishes were ready, he took a wok, put it on the stovetop, and started the fire.

Boiling on the fire, he picked up the peanut oil bucket on the side and poured half a pot of oil into the pot.

In the interval between the heating of peanut oil, he took a few rice noodles that Liu Yifei put aside, and quickly cut them into long strips in an instant.

After grabbing them apart with his hands and separating the sticky ones, Li Yi took them to the side of the oil pot.

Under the burning of the fire, the temperature of the oil has gradually increased.

The peanut oil in the pot was boiling slightly, and wisps of green smoke were wafting from the side of the pot.

Seeing that the oil temperature was enough, Li Yi picked up a stick of rice noodles and put it in the oil pot.

When the pho is put into the pot, fine white bubbles suddenly emerge around it, float to the oil surface, and begin to curl up, like a living thing.

Li Yi didn't stop, still pouring pho into the pot one by one.

Seeing this scene, Xiong Xinxin, who played the role of countless murderous villains in the movie, widened his eyes, as if he had seen the most incredible thing in the world, and exclaimed: "Ah? Pho is fried? ”

In the live broadcast room, seeing Li Yi's operation of frying pho, the barrage also stopped for a moment, and then countless [stunned] emojis floated out.

"Huh?"

"Clams? Is that okay? ”

"What is the operation of fried pho?"

"I thought it was going to slip beef, but I just wanted to complain that there was too much oil, but I didn't expect it to be fried pho."

"I've lived for so long, and I've never seen fried pho."

Li Yi poured pho into the pot while looking at the barrage display.

Seeing the audience's questioning, he smiled and said, "How can it be crispy if it is not fried?" ”

"Are you going to fry it until it's crispy?"

Xiong Xinxin stepped forward to ask.

"Yes."

Li Yi put enough of a handful of pho, then took a pair of chopsticks, stirred the floating pho in the oil pot, gathered them in the center of the oil pot, and swirled into a whirlpool shape.

When the audience in the live broadcast room heard Li Yi's answer, it was full of question marks.

“？？？”

"I haven't heard of pho that can be fried in oil, aren't you afraid of frying until it bubbles?"

"It's a little hard to understand, but this should be considered a dark dish, right?"

"I've never seen fried pho, will it be delicious?"

Adjusting the heat at the bottom of the pot, Li Yi controlled the oil temperature, and explained while plucking the pho with chopsticks: "Everything can be fried, why can't pho?"

In Southeast Asia, there is a snack of fried pho, which is a bit like the practice of three fresh pot cakes, which is fried until crispy and then poured with seafood sauce to eat.

Since you want to make [Crispy Dry Fried Beef River], it must be different from the ordinary dry fried Beef River, and you have to highlight the word crispy skin.

The traditional dry-fried beef river is fried over a fierce fire, so that the surface of the rice noodles is slightly burnt, and it tastes more wok-like.

But that kind of pho doesn't taste crispy.

The best way to make crispy skin is to fry it, but the water content of the rice noodles used for deep frying is lower than that of regular rice noodles.

Moreover, when frying pho, it is necessary to control the oil temperature so that the pho can be fried to the extent that the skin is dry and crispy on the outside and the inside is not bulging. ”

As he spoke, the pho in the pot had already turned golden brown and fried until crispy.

After taking the colander, Li Yi picked it up with chopsticks, took out the fried crispy rice noodles in the pot, and put them in a tray lined with oil-absorbing paper to control the oil.

The audience in the live broadcast room listened curiously, and they posted barrages one after another, asking the photographer to take a close-up.

The photographer also stepped forward and took a close-up of the fried crispy pho.

I saw that the original white pho had turned golden at this time, and there were some tiny bubbles scattered on it, which looked very attractive.

After taking the chopsticks and pointing to the bubbles above the pho, Li Yi motioned to the cameraman to take a close-up, while explaining: "Fried pho is very absorbent, and the fat will be adsorbed in these tiny bubbles, so if you use the traditional frying method, it will be very greasy, so when frying, you must first use water to force out the fat in it." ”

Listening to his explanation, there was another question mark in the live broadcast room.

"What do you mean? Do you want to blister with water? Isn't that fried for nothing? ”

Li Yi didn't explain, just took a wok, put it next to the oil pot, and started the fire.

Under the blazing fire, the temperature in the pot quickly rose.

Scooped a small half spoonful of water with a frying spoon, and Li Yi poured it directly into the bottom of the pot.

Zila!

When the water was put into the pot, it was immediately boiled by the hot bottom of the pot, and a burst of water vapor came out, and the remaining water accumulated at the bottom of the pot, tumbling violently.

Li Yi used a colander and chopsticks to pick up the fried rice noodles that had finished controlling the oil, put them directly into the pot, took a lid, and covered them.

The water vapor in the pot was steaming, and it was covered by the lid of the pot, and the sound of sizzling was also covered together.

Pressing the lid of the pot with his hand, Li Yicai explained to the camera: "This is a way of steaming with water to force out the oil in the fried rice noodles, which can just be used as the base oil for fried noodles." ”

Xiong Xinxin on the side couldn't help but ask: "Doesn't that steam the pho until soft?" ”

He asked the audience in the live broadcast room about the question, Li Yi smiled: "After frying, the crispy structure of the pho has been fried, and after it is fried dry, it can still restore a certain degree of crispness." ”

"Can it still be like this?"

Xiong Xinxin was shocked, and was also aroused by curiosity for a while: "Hearing you say this, this crispy pho seems to be a little interesting!" ”

"We'll find out if we try it later."

Li Yi said, and suddenly there was a sound of water dripping on the soldering iron in the pot.

This means that the water in the pot has almost evaporated.

So, Li Yi directly lifted the lid of the pot.

2

(End of chapter)