Hearing Li Yi's words, not only Dai Long and everyone present were stunned, but even the audience in the live broadcast room was stunned.

"Huh? A green onion? ”

"Isn't it? Isn't that a bit pretended? No matter how good the cooking skills are, it is impossible to rely on a green onion to stir-fry the fried rice of the cow, right? ”

"Green onion fried rice? Why don't you put an egg? ”

"It's kind of interesting, is Brother Yi going to play with the operation again?" ·

"I've been watching Brother Yi for so long, which time has Brother Yi disappointed us? With just a green onion, Brother Yi can also stir-fry delicious rice! If you don't believe it, just watch! ”

"Good! It's worthy of my brother Yi! Use a green onion for fried rice! How much of the past! It's all about laughing and talking! ”

In the live broadcast room, some people questioned, some supported, some joked, and there were different opinions.

But most of the audience is still a little worried about Li Yi's operation of using only one green onion to fry rice.

Li Yi didn't explain, but ripped off all the green onion leaves, leaving only the green onion white.

After peeling and washing the green onions, he took them to the cutting board, and cut them into four cloves vertically with a knife, and then cut them horizontally into thin pieces.

Dai Long quietly watched Li Yi's operation, thoughtful.

As we all know, it is best to use shallots for fried rice, but Li Yi uses green onions.

This in itself is a bit strange.

Secondly, Li Yi only left the green onion white, and it was useless to have any green onion leaves, which was also a bit unusual.

The taste of green onion white is stronger than that of green onion leaves, but green onion leaves can also play a role in color matching.

Could it be that Li Yi has not yet started frying, so he has to give up the dishes first?

All kinds of doubts surfaced, but Dai Long couldn't analyze the reason, so he could only continue to watch Li Yi's operation quietly.

After cutting the green onions, Li Yi came to the desk.

Putting on plastic gloves, he scooped up a piece from an entire plate of overnight rice and used his hands to remove the grains around him.

His movements were gentle, and his demeanor was serious, as if he were clearing the dust from above the gold.

Seeing this scene, Dai Long suddenly remembered his operation of taking rice, and suddenly sighed in his heart.

He remembers clearly that when he took the rice, he used a rice spoon.

When you use a rice spoon to serve rice, you will definitely cut off a lot of rice grains when you insert it.

If these halves of rice are fried into rice, ordinary diners can't tell the difference, but the top gluttonies can be tasted, and it is called broken rice.

Dai Long still remembers that when he first learned to cook with a celebrity chef who had fled from the mainland, the celebrity chef often told him about his experience of cooking in the home of a high-ranking official.

The specifications of that high-ranking official's family banquet were not high, each meal was four dishes and one soup, but the preparation was very delicate.

The simplest rice has a lot of exquisiteness.

For example, it is necessary to use the new rice of the year, and the rice must be washed until the water is clear, which is the most basic.

One of them is that you should not use a rice spoon or rice spatula when serving rice, so as not to chop the rice grains and chop them into broken rice, which the senior officials think will affect digestion.

At that time, Dai Long was just listening to the story, but when he saw Li Yi's operation today, he suddenly remembered the words of the famous chef.

The memories of many years ago collided with reality, and he suddenly realized that what the celebrity chef said was true.

After Li Yi took out the rice in the center of the rice, he took a basin.

Holding the rice ball in one hand, he tugged at the edge with the other.

The rice had grown hard after being refrigerated overnight, and under her pull, he plucked the grains of rice and fell into the basin.

Soon, he scattered all the rice, and a mountain of rice was piled up in the basin.

Then he scooped up a lump of lard from the lard basin with his hands, pressed it into the rice mountain, and tossed it.

The lard was sticky, and soon it was covered with rice grains and sticky.

But Li Yi was not in a hurry, he just kept stirring.

The temperature of his palm gradually melted the solidified lard and wrapped it around the rice.

After mixing all the lard into the rice and there was no longer any sticking, Li Yi stopped.

Back to the stove, Li Yi put the wok on the stove and turned on the fire.

The surging fire licked the bottom of the pot and burned the wok to a boiling hot.

Seeing this scene, the corners of Liu Yifei's mouth in the rear rose slightly.

In the live broadcast room, the audience was also ridiculing with a barrage.

"Brother Yi is going to demonstrate the non-stick pan effect again!"

"Water fried rice is here again!"

"Don't worry, sit down, basic operation!"

"Next, please enjoy, the world's top spoon show!"

Soon, the wok was already hot, and the bottom of the pan was even slightly red.

But Li Yi didn't eat, but scooped up a small lump of lard with a frying spoon and buckled it into the bottom of the pot.

When the lard was hot, it quickly melted, and a rich aroma of lard wafted out of the pot.

At this time, Li Yi reached out and grabbed a handful of chopped green onions and sprinkled them directly into the pot.

Zilala!

When the green onion is put into the pot, a strong green onion fragrance wafts out.

Li Yi shook the bottom of the pot, letting the green onions slide in the pot and heat it evenly.

Under the high temperature frying, the aroma and moisture of the green onion segments are quickly lost, and the edges begin to burn.

But Li Yi still didn't put the rice, and waited until a trace of mushy smell wafted out before he reached out and took the rice bowl and sprinkled the rice grains from the top of the pot.

Grains of rice covered with a thin layer of lard fell from the edge of the pot and rolled through the pot, following the trajectory of his pot, rolling past the bottom of the pot and flying up from the front of the pot.

The crystalline grains of rice tumbled and crossed an arc before falling into the back of the pot again, into the orbit of the next pot topsy.

Soon, the classic fried rice tornado reappeared in front of everyone.

Yuan Yongyi had already screamed, and her eyes widened.

Zhao Weizhuo and the others were also amazed, it was the first time they had seen this kind of stunt-like pot turning technique with their own eyes.

Looking at the fried rice tornado in Li Yi's pot, a trace of surprise flashed in Dai Long's eyes.

Although this kind of stir-frying is suspected of showing off at first glance, if you look carefully, you can find that Li Yi is actually using this method to heat every grain of rice evenly.

This kind of frying... It's kind of interesting!

But just put green onions, no matter how well fried and how full the wok is, the taste is limited, right?

Dai Long was full of doubts.

At this moment, Li Yi dug up some salt with a frying spoon, put it in the pot, and continued to stir-fry.

Seeing this scene, Dai Long glanced at the pot seat behind him, and the thoughts in his heart floated by.

This is about to come out of the pot?

However, Li Yi did not mean to get out of the pot.

Instead, he stir-fried the rice in the pan evenly, then stopped stirring, then turned off the heat and pressed the bottom of the pan around the bottom of the pan.

Seeing this scene, the doubts in Dai Long's heart became even greater.

Li Yi: What is this doing?

Doesn't pressing like this flatten the rice grains?

Isn't he afraid of sticking to the pan?

If the rice grains were flattened, then what was the point of him carefully kneading the rice grains just now until the grains were distinct?

With doubts in his heart, Dai Long couldn't help but take half a step closer, wanting to see Li Yi's operation in the pot.

After Li Yi pressed the bottom of the pot for a while, he stopped and waited quietly, just turning the position of the pot from time to time, so that the flame roasted to different positions at the bottom of the pot.

Half a minute later, Li Yi turned off the fire.

With the wok in hand, he turned to the desk.

Seeing this, Dai Long stepped forward and took a porcelain plate and placed it next to the pot seat.

Li Yi did not use the pot seat, but used the method of flipping the spoon to turn the fried rice in the pot into the stir-fry spoon and pour it into the plate.

Dai Long could see clearly, around the bottom of the wok, there was indeed a piece of flattened rice, which was stuck into a layer.

Sure enough, it's still sticky!

Dai Long sighed secretly.

But Li Yi's face was as usual, and after putting out all the rice grains, he put the wok on the pot seat, replaced it with a spatula, and shoveled it up on the bottom of the pot.

With the sound of iron grinding, the rice that had adhered to the bottom of the pot fell off, revealing the burnt yellow color underneath.

The cameraman was taking a close-up on the side, and in the live broadcast room, many viewers saw these sticky pieces of rice, and they all sent out a surprise barrage.

"Rice burnt!"

"Pot!"

"Kang pot rice!"

2

I have to pack my things and move tomorrow, the updates of these two days may be unstable, I try to overcome them

(End of chapter)