Chapter 421: The Level of Venomous Tongue

Why did this contestant advance with just egg fried rice? First, let me explain what we're eating when we eat egg fried rice. First, it's the wok aroma. Egg fried rice is a classic wok aroma dish. Why does it have to have eggs? Because eggs solidify at a relatively low temperature and tend to burn easily, whether you mix the egg liquid with the rice or fry the eggs into shreds to allow the egg aroma to permeate every grain of rice, it's through the egg that the rice acquires a scorched, fragrant flavor. This is wok aroma.

Second, cooking is all about the balance of water and oil. The amount of water in the rice must be reduced to a certain level so that each grain is distinct and not sticky. However, excessive water loss is also important; if the rice is dehydrated, it loses its warmth and becomes dry and unpalatable. The same goes for the oil in egg fried rice. Without oil, the wok and food lack a barrier, preventing the wok aroma from developing. Too much oil can saturate the rice, creating a greasy taste and losing its aroma. You want the rice to lose just enough water during frying to absorb some of the oil, reacting with the heat to create a burnt aroma and wok aroma. However, you don't want the rice to be soaked in oil, absorbing too much oil and becoming greasy.

Third, consider the interaction between the ingredients. There are countless varieties of fried rice, from Lao Gan Ma fried rice to seafood fried rice to Yangzhou fried rice, but they all rely on one ingredient: eggs. As I mentioned earlier, eggs give the rice a charred, fragrant aroma. Similarly, with so many fried rice varieties, why are the ones I listed above considered classics? It's the interaction between the ingredients—the resulting flavor, aroma, and texture. It's not about adding fancy ingredients, but rather considering the balance and compatibility of the ingredients.

Therefore, egg fried rice is by no means a simple dish where you just throw in whatever ingredients you want. Instead, it must be cooked evenly with the energy of the wok, the heat must be perfectly controlled, and the aroma, character, and taste of each ingredient must be perfectly blended and released. Only then can it be considered a quality egg fried rice.

"Wow, he's worthy of being a magazine review writer. He can even talk a lot about a dish of fried rice. He's really good at talking..." Wen Xinyuan stared at the big screen in front of him in amazement.

Although I was a little disappointed when I knew that the review was not about me when I heard the word "蛋炸饭", it is also a rare opportunity to experience the live water injection of a famous host in my lifetime.

"I didn't know egg fried rice was so good. It makes me want to learn how to make Yangzhou fried rice. Dang Yongge is really good." The fat man who had collapsed moved his butt and sat up again with a serious and excited look.

"Let's get back to the point and talk about this contestant," Dang Yongge continued. "This contestant's egg fried rice almost combines the three qualities I mentioned above. It has a strong wok aroma, the oiliness and elasticity of the rice are well-balanced, and the ingredients are roughly compatible and integrated. Why do I say roughly? I think this contestant didn't really think clearly about what to put in. At first, he was just trying to imitate Yangzhou fried rice, but he didn't think clearly about how to simplify the simplified version of Yangzhou fried rice. He didn't have a clear direction in mind for the exclusion and selection of ingredients. He wanted to include as many ingredients as possible, but in the end, he probably found that he couldn't do it, so he made a temporary change.

Therefore, we can enjoy chopped shrimp, shredded eggs, chopped mushrooms, shredded scallops, and even scallions added twice in the rice. However, our Yangzhou fried rice is to cook some of the ingredients in the soup, so that the flavor can evaporate into the soup and then be integrated into the rice. This contestant obviously knew that there was definitely not enough time to cook the soup, so he probably changed the chopped mushrooms and shredded scallops to blanching in water halfway through, then seasoned them and stir-fried them again. This resulted in the dish being rushed in the end. The ingredients are compatible, but it can't be said to be perfectly compatible. Instead, it feels a bit hasty. But this contestant has the skills. Although it was hasty, it is still a qualified egg fried rice. Therefore, Teacher Nan and I still gave him a vote.

I specifically mentioned this contestant's dish as a prime example. Many contestants make the same mistake as this one: they have the technique and the effort, but they're so used to rote recipes that they lose their ability to think critically. "Dang Yongge tapped her temples with her index finger," she said. "This leads to being able to cook, but not understanding why the dish is delicious. Knowing a particular ingredient is tasty, they add it in. But with so many delicious ingredients, they don't know how to subtract."

"As expected of a sharp tongue! This tongue and language system are amazing!"

"I think he's absolutely right. Damn, I should have recorded this! Such a classic tutorial!"

"No wonder people spend a lot of money to invite him to the store to taste the food. It's money well spent."

"This is the first time I've admired a non-chef's cooking skills so much..."

When Dang Yongge paused, the contestants in Hall 2 once again sparked a small wave of discussion.

"Okay, I've said too much nonsense. I hope everyone can get something useful from it. If not, just think of it as me buying time for our table cleaning staff. Now I'll give the right to speak to other judges." Dang Yongge smiled and handed the microphone to the next judge.

There was another round of warm applause. Zhao Xiaojing applauded while thinking about the two judges' comments. At this time, she completely understood what Wen Jin meant when he said that he wanted her to broaden her horizons and see the outside world, and she would always learn something.

The guidance from professionals is indeed refreshing and allows me to see many things that I couldn’t see before.

After Dang Yongge finished speaking, the tables were cleared and the remaining four judges took the microphone and continued Dang Yongge's approach. One of them picked a dish that did not get full marks and gave a simple comment, then announced the entry of the second group of contestants.

Although the remaining four judges spoke simply, they were professional judges after all. Although their comments were not as eloquent as the first two, they were still very insightful.

However, Fatty didn't hear any comments from the judges on his stir-fried beef noodles until the very end, which made him feel quite disappointed. After all, even Di Tianhe had made suggestions on Wen Xinyuan's oyster omelet, so he was the only one who was not well-known among the three.

However, the fat man's indifferent mood did not last long, as he was interrupted by Wen Xinyuan's endless pretentious chatter.

"Our restaurant serves authentic Fujian cuisine, passed down from my great-grandfather's generation!"

"My second uncle is my grandfather's biological brother, so why isn't he considered part of our restaurant? My grandfather just passed away early. When he was alive, he was also a cook. My second uncle and I were both taught by my great grandfather."