Chapter 492: Let’s do some acrobatics now…
Most restaurants on the market make fried rice this way. After the rice is steamed, it is left for a while.
Rice specifically used to make fried rice may have less water added during the steaming process to speed up the dehydration and recovery process of the rice.
Apart from the leftover rice from yesterday, few restaurants would deliberately prepare overnight rice.
Using leftover rice is a more labor-saving method for ordinary families.
Hot rice that has just been steamed is the most difficult option for egg fried rice.
The rice in Su Chen's hand is of this kind.
But hot rice just makes it more difficult, not completely impossible.
The chef can make up for the lack of hot rice by relying on the technique used when frying the rice.
"Boss Su, the charcoal is ready..."
“Here it comes…”
Su Chen responded, checked the heat, picked up a handful of skewers and put them on the grill.
The skewers are obviously marinated, so just sprinkle the seasoning on them at the end.
While the charcoal fire is still small, fry the rice while grilling it.
Thinking of this, Su Chen walked to the table and poured a little egg liquid into the rice.
"Hey, Boss Su, are you going to make golden fried rice? No need to wait for the rice to cool down..."
Xiao Yao has been watching Su Chen's actions from the side.
As a foodie and a half-baked chef, he certainly knows the requirements for rice for fried rice.
Su Chen smiled.
If you are making golden fried rice, you need to add a large amount of egg liquid in this step to allow the egg liquid and rice to blend in advance.
But Su Chen did not add the egg liquid for this purpose.
Hot rice is already very sticky, and when it is put into the pot and heated again, it will stick together tightly and be difficult to stir-fry.
Adding a little egg liquid in advance is to allow the egg liquid to act as a lubricant.
Turn on the fire and heat the pan.
After heating the pan, add peanut oil and a spoonful of lard.
Fried rice must be made fragrant by adding more oil, and peanut oil and lard each have their own unique aroma. The combination of the two aromas in fried rice can achieve the effect of one plus one being greater than two.
The oil temperature rose to 60%, and Su Chen poured the egg liquid in.
The egg liquid is pulled up like a thin golden thread and slides into the hot oil.
5 eggs make a lot of egg liquid. If you pour it into the pan at once, the oil temperature will drop.
Pulling it high and sliding it in helps maintain the oil temperature and keeps the egg liquid loose, preventing it from clumping together.
The egg liquid solidifies immediately when it is put into the pot.
Because it will be stir-fried with rice later, the egg liquid should be fried more tenderly at this time.
Use a spatula to put into the pan and spread the solidified egg liquid.
The hot oil is poured out and the solidified eggs are caught steadily by the colander.
Turn the skewers over on the grill and add oil to the pan again.
Heat the oil to 65% and add the rice.
The spatula squeezes and the rice spreads out under the force of the spatula.
The egg liquid just added now takes effect.
This step must be done quickly, otherwise when the temperature of the rice rises, the rice will be heated unevenly inside and outside, and will not only stick together more tightly, but the rice on the outside may also be burnt.
After the rice spread out, Su Chen sprinkled a little salt into the rice.
Although it is said to be a little, it is actually half a cent more than the salt used in normal cooking.
Fried rice is not just a staple food, it should be slightly salty to be more palatable.
Then Su Chen started to stir-fry the food.
The rice flipped up and down in the pot.
Stir-frying allows the rice to be evenly cooked.
The rice is hard and has few spaces. If you don't stir it frequently, the rice on the bottom will also get stuck in the pan.
During the break, Su Chen also brushed some oil on the skewers.
He flips the rice with his left hand and fries it with his right hand, his movements methodical and orderly.
Xiao Yao's eyes popped out.
Boss Su is indeed an expert...
Several old diners were also stunned. This is not cooking at all, it's simply acrobatics!!!
There is no specific time for stir-frying rice.
Generally speaking, the higher the water content of rice, the longer it needs to be stir-fried.
Su Chen used freshly steamed rice with a relatively high water content, so it naturally needed to be stir-fried for a while longer.
Keep the fire high throughout, after four and a half minutes.
The rice starts to become translucent and emits a faint aroma of cooking. Now add the eggs prepared earlier.
The eggs are stir-fried with rice, and the aroma becomes more and more intense.
As the rice is stir-fried, its aroma will become stronger.
Add eggs when the aroma is subdued, mix and stir-fry, and the aroma will reach its peak when the two main ingredients are completely blended.
Twenty seconds later, the aroma seemed to reach its peak.
Everyone couldn't sit still anymore, and there were sounds of praise, swallowing, and rumbling stomachs all at once.
But Su Chen knew that he was still a little short of it.
Right now, when the aroma was about to reach its peak, Su Chen sprinkled in a large amount of chopped green onions that he had previously chopped.
The chopped green onions are extremely small, and the flavor is released in an instant.
Add chopped green onions into the pan and stir-fry again.
The aroma of green onions blends with the aroma of the wok, and the fragrance rises again.
Turn off the fire, and the aroma is frozen at its peak moment.
The dish is ready and out of the pot.
The ingredients used in Su Chen's egg fried rice are extremely simple, and he doesn't even add soy sauce.
Adding soy sauce to egg fried rice can increase the saltiness and flavor.
Fried rice is a delicacy that has been around for a long time, but there is still no consensus on what its specific flavor should be.
Now some restaurants have even developed chili sauce fried rice, and the spicy taste is also popular among many people.
Similarly, some people prefer to make their egg fried rice salty and fresh.
In order to enhance the flavor, soy sauce, MSG and chicken essence are added.
The most famous Yangzhou fried rice even requires several spoonfuls of broth. The chef's superb technique allows the broth to be integrated into the rice, enhancing the freshness without increasing the moisture content of the rice.
But in the final analysis, it is inseparable from the two aspects of freshness and fragrance.
Some methods emphasize the fusion of freshness and fragrance, while others pursue the ultimate freshness.
The fried rice that Su Chen made this time focused on the word "fragrant".
The fusion of the aroma of the wok and the fragrance of green onions made those who could only smell the aroma but had not yet tasted the fried rice feel anxious.
The so-called wok gas is essentially the product of the Maillard reaction that occurs when the food comes into contact with the high-temperature wok wall.
The mixture of starch and oil encounters high temperature and slightly caramelizes, releasing a unique flavor.
Only when the temperature is high enough can pot gas be produced.
This is why it is difficult to make fried rice with hot rice.
Hot rice has a high water content, and if there is too much water, the temperature of the pot wall cannot rise quickly.
The restaurant's woks are very powerful, and they can make up for this by relying on the heat.
If it is a home-cooked meal with hot rice, it will be a problem for most people.
Su Chen shook the wok in his hand and poured the rice into the lunch box.
The rich aroma spreads outward.
The fried rice on the plate is crystal clear, with each grain distinct, dotted with golden eggs and a few green chopped green onions.
Although the ingredients look so simple, the rich aroma is quite overbearing.
Su Chen kept moving, flipping the skewers on the charcoal.
The fat part has been roasted to be crystal clear, and drops of fat drip onto the charcoal fire, causing a small flame to rise and hiss.
(End of this chapter)
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