The lid of the pot was lifted, and a burst of water vapor floated up, and it was quickly sucked clean by the range hood.

The fried pho in the pot is no longer stiff, but has become soft and collapsed, sticking to the bottom of the pot.

Li Yi didn't rush to move it, but turned off the heat and used chopsticks to dial all the fried rice noodles on the top to the bottom of the pot.

When oil began to leak from the bottom of the pho, he picked up the wok and shook it back and forth, so that the pho at the bottom of the pot began to shake.

At first, there were still some places where the pho was stuck to the bottom of the pot, but as Li Yi shook and the grease seeped out, those sticky places gradually fell off.

Seeing that all the pho had fallen off, Li Yi took a colander and put it all out.

And when the pho was all served, the bottom of the pot was exactly as he said, leaving a layer of base oil.

Turn the heat back on and when the oil is hot, he puts the marinated beef slices in the pan and stir-fries quickly.

Dry-fried beef in Niuhe is generally smoothed with oil, so that the meat will be more tender and fragrant.

However, the same effect can be achieved with stir-frying, but the technical requirements for the chef are much higher, and it is far less simple and convenient than oily beef.

But this kind of difficulty is not a problem at all in front of Li Yi, three times five divided by two, and the beef in the pot becomes a piece of fresh and tender meat that has just been broken, and he serves it out.

The photographer is dedicated to shooting close-ups, and the gaffer is lighting on the side.

Under the illumination of the light, the residual grease on the meat slices on the plate reflects the light, which is shiny and very attractive to look at.

And on the cross-section of the side of the meat slice, even a hint of undetectable pink can be seen.

That was the degree of life that Li Yi deliberately left.

Seeing the close-up of the beef slices, the live broadcast room was full of drooling expressions.

"Wow! This beef is beautiful! ”

"It looks so tender."

"Regardless of how the pho is, I can eat ten servings of this beef!"

The flame of the stove rose, and Li Yi didn't have time to look at the barrage, but quickly put the pho back into the pot.

The fried rice noodles had apparently softened, but because of the grease on the surface, they did not stick to a lump, but they also collapsed and stuck to the bottom of the plate.

After putting the pho in the pot, Li Yi turned on the heat again and stir-fried.

The scorching wok further forced out the water vapor that had been inhaled during steaming, and bursts of white smoke began to drift from the pot, which was the scorching vapor from the contact between the pho and the bottom of the pot.

As he stir-fried, the white steam gradually decreased, and the pho gradually began to harden.

Seeing this, he took the mung bean sprouts that he had just prepared and poured them into the pot.

When the mung bean sprouts are heated in the pot, the water will come out immediately.

And the pho, which had just returned to hardness, suddenly began to soften a little again.

Flipping the pot with one hand and continuing to stir-fry, Li Yi scooped up a little sugar and boiled soy sauce with a stir-fry spoon with one hand, and shook the stir-fry spoon to mix the sugar and soy sauce evenly.

Then, he increased the force of the pot to make the pho in the pot upside down, and then sprinkled the soy sauce and white sugar juice in the spoon into the pot.

Zila~!

The soy sauce touches the bottom of the pan and the steam rises.

After the water is evaporated, the Maillard reaction appears, and then, the pho that falls back into the pot wraps the soy sauce at the bottom of the pot.

With Li Yi's several flips, all the pho was wrapped in a layer of beautiful sauce red, which looked extremely attractive.

And when the soy sauce mixed with the sugar in it further undergoes the Maillard reaction at high temperatures, a charming caramel aroma wafts away.

When the photographer who was close at hand smelled the aroma, his stomach suddenly gurgled and it was very clear.

Li Yi heard it clearly, looked back, and joked with a smile: "Master Cai, are you hungry?" ”

Master Cai laughed a little embarrassedly, winked, and continued to shoot.

When he was stirring, Li Yi didn't have time to talk much, and after teasing, he withdrew his gaze.

Seeing that the heat was in place, he put the freshly fried beef, shredded green onions, and leeks into the pot and continued to stir-fry.

Cantonese cuisine pays attention to raw onions and cooked garlic, and half-life leeks, so the leeks should be put later, and the taste is good enough.

Therefore, after stir-frying a few times, when the fragrance of green onions appeared, and the leeks would be broken, Li Yi turned off the heat, put the pho out, and put it on a plate.

At this time, smelling the taste, Zhao Jinmai, who had been hungry for a long time, couldn't wait to come over, looked at the [Crispy Dry Fried Beef River] on the plate, swallowed saliva, and admired again and again.

"It looks so good! There are red and green, and the colors are so bright. ”

"Wow! It smells so good! Is it ready to eat? ”

Seeing that they couldn't wait, Li Yi shook his head, and then smiled at Xiong Xinxin on the side and asked, "I remember that wine was used in the movie, right?" ”

When Xiong Xinxin heard this, he explained with a smile: "When I was shooting, I used fire, but it was for visual effects, and it was not delicious after adding wine, and it tasted weird." ”

"That's for sure, if you want to achieve the kind of effect in the movie, there must be no less wine, so that the pho will taste all the wine, and it will definitely not be delicious."

Li Yi said, while taking a bottle of Moutai and a bottle of white wine from the side, each took a glass, poured them together, mixed them well, and then poured them around the plate.

Then, he pinched a pinch of starch on his fingertips, then took a lighter and put a little on the wine.

Rise!

The flame of alcohol rises, but it is not very noticeable when you look at it, only a faint blue light can be seen.

At this time, Li Yi flicked his fingers and sprinkled the starch on his fingertips.

The flame of alcohol instantly ignited the scattered starch, and a bright yellow flame suddenly enveloped the entire plate of pho.

"Yikes!"

Zhao Jinmai was caught off guard and was taken aback.

Xiong Xinxin's eyes lit up and said with a smile: "Your effect is better than the one we shoot!" ”

When Li Yi heard this, he also joked: "Then next time Director Xu Ke wants to remake it, you can recommend me to him." ”

"No problem!"

Xiong Xinxin agreed happily: "Your image is just a little student, and your cooking skills are so good, if it is really a remake, the actor is absolutely right to find you!" ”

Li Yi knew that he was saying kind words, so he smiled, not taking it seriously.

At this time, the burning wine was gradually extinguished.

Li Yi also took a few pairs of chopsticks, handed them to them, and signaled: "It's okay, let's try my version of [Crispy Fried Beef River]!" ”

Zhao Jinmai waited for his words, and after taking the chopsticks, he couldn't wait to pick up a plate of pho.

Pho is red all over, and the texture appears slightly hard, and it can even maintain a certain straightness.

She took it with her hand and put the pho in her mouth.

Her teeth were closed, and she heard a crisp sound distinctly.

And the touch from her teeth also made her feel a little misplaced, because this pho is really brittle!

However, its crispiness is not as crispy as potato chips and steamed dumplings.

It's a bit like a saqima, or a pot that has just been poured into the soup, and it has a soft crispiness that makes it taste delicious.

"How?"

Huang Xiaoming on the side asked curiously.

"Hmm!"

Zhao Jinmai nodded, ate the pho in his mouth, and then covered his mouth and exclaimed in surprise: "There is really crispy skin!" ”

3

(End of chapter)