Food: Taking the twins to kindergarten to be chefs

Huang Jun walked quickly through the winding paths of the kindergarten and finally arrived at the back kitchen area.

"Squeak-"

With a slight sound, he gently pushed open the half-open glass door, and a scent mixed with various fresh ingredients and a faint rice aroma instantly hit his face.

in the kitchen.

The soft light fell on the mirror-like ground like drizzle, reflecting two busy figures - Aunt Li and Aunt Lin.

They were bending over, carefully washing the various ingredients needed for the evening dishes in advance.

"Hey, it's Huang Jun!"

Aunt Li was the first to catch sight of the figure at the door. She looked up and a friendly smile spread across her face. Even the fine lines at the corners of her eyes seemed to be softened by the smile.

He temporarily placed the scissors in his hand on the sink, freed one hand, and waved at Huang Jun.

Aunt Lin turned around immediately after hearing this, with a smile in her eyes, and said to Huang Jun: "Chef Huang, you finally showed up. We were just thinking about you."

"Really? What are you talking about me?"

Huang Jun walked to the sink with a smile.

"What else can I talk about? Of course, I'm talking about when you came over."

Aunt Li answered directly, and then added: "Oh, by the way, how did your Qingqing and Weiwei's closing ceremony go? Did they get the 'good child' certificate?"

"Hey, Aunt Li, it's like you installed surveillance cameras for Class 4. Nothing can escape your eyes."

Huang Jun said with a bit of surprise: "But you guessed right, they both did get the 'good kid' award."

Aunt Li laughed heartily and said, "Why do we need surveillance? I can figure it out with just my toes. With Qingqing and Weiwei being so well-behaved and sensible, who else could this certificate end up in the hands of if not them?"

Aunt Lin also laughed and interrupted, "Speaking of being well-behaved and sensible, Chef Huang, if Qingqing and Weiwei from your family consider themselves second, then no one in this kindergarten would dare to be first. We are not surprised at all that they received this certificate. It was completely expected."

Faced with the crazy praise from the two elders, Huang Jun seemed a little embarrassed. He waved his hands with a humble smile on his face: "No, no, they also have their mischievous moments. Sometimes it really makes me angry and funny. It's a headache."

"Haha, children are cuter when they have a little temper!" Aunt Li said with a smile, her eyes full of love.

"That's right, Aunt Li is right!"

Huang Jun thought for a moment, then nodded in agreement, with a knowing smile on his face, and said, "Aunts, you guys go ahead and get busy. I'll go to the operating room to prepare."

After saying that, Huang Jun quickly changed into a neat chef's uniform, carefully carried out a thorough disinfection, and then walked into the operating room.

"Chef Huang..."

Lu Pengfei and Jiang Shuihan, who had arrived a little later than him, greeted him enthusiastically when they saw him come in.

"Hey, Host Lu, Host Jiang, you two are here early!"

Huang Jun smiled and nodded to them, and said politely: "Today I still have to rely on your great assistance to complete the filming task together. Thank you for your hard work again!"

"No, no, this little bit of hard work is nothing!"

Jiang Shuihan waved his hands quickly, his mouth curled up, revealing a happy smile: "After all, coming to the park to shoot is equivalent to being able to feast on your food and enjoy your exquisite craftsmanship, Chef Huang. This is a rare honor!"

Lu Pengfei also nodded repeatedly, agreeing with full approval: "Yes, yes, yes! As long as we can taste the delicious food cooked by Chef Huang, this little effort is nothing. To be honest, we wish we could come to the park to shoot every day! It would be best if we could shoot three meals a day and taste delicious food every meal."

But when he thought that the garden would be on holiday after today and they would no longer be needed to come and shoot, it meant that they would not be able to taste the food cooked by Huang Jun before school started. Thinking of this, he suddenly felt that the holiday was not so exciting.

Ugh!
It’s always difficult to have both holidays and delicious food. It seems I can only eat more at lunch and dinner!

He asked with anticipation, "Chef Huang, what exactly are we going to shoot for lunch today?"

Upon hearing this, Jiang Shuihan immediately cast an expectant look at Huang Jun, looking intently, waiting for his answer.

It must be a delicacy they have never tasted before?

such a pity…

The idea is beautiful, but the reality is harsh...

Huang Jun said truthfully: "Fried rice and seaweed soup!"

"Ok?"

Lu Pengfei and Jiang Shuihan showed surprise on their faces at the same time: "Chef Huang, how did you come up with the idea of ​​making fried rice and seaweed soup? We thought it would be a more sumptuous dish!"

The two of them felt mixed emotions and couldn't describe the feeling.

Knowing that they would be filming lunch and dinner today, especially the dinner which would be the grand New Year’s Eve dinner, they were so excited that they tossed and turned and couldn’t sleep the whole night. They all rushed over as soon as they woke up today.

But when I learned that the lunch dishes were only fried rice and seaweed soup, I couldn't help feeling a little disappointed.

Huang Jun explained with a smile: "I have to attend the graduation ceremony for my two daughters this morning! Plus, I have to prepare a New Year's Eve dinner in the evening, so I plan to keep it simple at noon and make some home-cooked meals, and then have a big dinner in the evening."

Jiang Shuihan and Lu Pengfei smiled awkwardly. In fact, they didn’t know what kind of dishes they were looking forward to.

But at least, it should be an orthodox dish that can be served in formal occasions.

But now...

The deal is done!

They can only pin their hopes on the New Year’s Eve dinner in the evening.

of course.

With Huang Jun's superb cooking skills, even simple fried rice and seaweed soup can surely present an unforgettable taste.

Thinking of this, they stopped talking and picked up their cameras, ready to get down to business.

At this time, Qian Guoxiang came over and reported to Huang Jun with a smile on his face: "Chef Huang, the rice has been steamed according to your requirements, and has been turned over according to your requirements. It has been broken up and served in a basin to cool. It is now all cold..."

"Okay, thank you for your hard work, Assistant Cook Qian."

He nodded slightly to Qian Guoxiang, then added, "Oh, by the way, Assistant Chef Qian, are the eggs and other side dishes ready?"

Qian Guoxiang immediately replied: "The eggs have been beaten and set aside, and the side dishes have been chopped into small pieces according to your requirements. Everything is ready, and we are just waiting for you to cook!"

"it is good!"

Huang Jun nodded again: "Then let's start making fried rice!"

Fried rice, as one of the most basic dishes in Chinese cuisine, is made by almost every family and almost everyone who can cook can make it. Even beginners can easily stir-fry a plate of it.

But when it comes to making fried rice particularly delicious, there are a lot of things to consider.

It is best to use leftover rice to make fried rice.

Leftover rice is easier to spread out when fried and has a chewier texture.

This is because after the leftover rice has been left for a while, the moisture on the surface will gradually evaporate with the heat, making the surface of the rice dry and easier to be heated evenly in the hot oil.

Moreover, when the cooled rice is fried in hot oil, the aroma of the oil can penetrate into the rice along with the heat, giving the rice a richer aroma.

In contrast, hot rice had no such effect.

Since the rice grains still contain a lot of water vapor, this water vapor will hinder the penetration of the aroma, making the fried rice lack aroma.

In addition, during the frying process, the water vapor will make the rice grains sticky and soft, completely losing the distinct, fragrant and chewy texture that fried rice should have. In the process of making fried rice, the time to add the egg liquid is also very particular.

Huang Jun planned to stir-fry the side dishes first and then the rice.

When the rice is almost cooked, start seasoning, and in the last step, pour the egg liquid into the pan and stir-fry quickly.

When the egg liquid is completely coated on the rice grains and solidified, it can be removed from the pan.

The beauty of this method is that the rice grains have already absorbed the salt when seasoning, making the taste more layered.

When tasting it, the first thing you feel is the rich aroma of the oil, followed by the delicious taste of the eggs, and finally the salty fragrance of the rice grains and the unique taste after biting them.

Various flavors are wrapped layer by layer and intertwined, bringing the ultimate enjoyment to the taste buds.

This fried rice has been given the nickname "gold wrapped in silver" because of its unique color and taste.

Whether in terms of texture, taste or appearance, “Gold Wrapped Silver” is far superior to ordinary fried rice.

However, the "gold wrapped in silver" method also has a disadvantage, that is, if you want to eat tender, chunky eggs, this method cannot make it.

In addition, because the eggs are added at the end, you need to use more oil when frying the rice.

The fried rice made in this way will be fragrant, smooth and chewy, making you unable to stop eating.

If there is not enough oil, the fried rice will appear dry and fishy, ​​making it difficult to swallow.

The reason why Huang Jun is so familiar with the skills of making fried rice is not because he has any special feelings for fried rice, but because of the rich practical experience provided by the system.

"Anchor Jiang, Anchor Lu, let's get started..."

After giving a brief instruction, he placed a large pot steadily on the stove, intending to cook according to the system's instructions.

Lu Pengfei and Jiang Shuihan quickly adjusted the camera and focused on Huang Jun.

Facing the camera, Huang Jun gave a brief introduction and then turned to the most critical step in making fried rice - slicing the pan.

To ensure that the rice does not stick to the pan during the frying process, he patiently performed the pan-sliding operation several times.

After finishing the slurry, he added lard to the hot pan.

Waiting for the heat in the pan...

He deftly poured one fifth of the diced ham that Qian Guoxiang had cut in advance into the pot.

"Zizzi-"

As the ingredients came into contact with the hot oil, a crisp sound was heard and Huang Jun started to stir-fry quickly.

Qian Guoxiang, who was watching closely from the side, saw this scene and had a hint of doubt in his eyes. After a pause, he couldn't help but ask, "Chef Huang, are you planning to prepare enough for ten people? Isn't it a bit too much to fry so much at one time? Maybe it would be safer to fry three or four servings in one pot?"

Although this can greatly save cooking time, because there are too many ingredients, it may affect the final taste.

Facing Qian Guoxiang's concerns, Huang Jun raised a confident smile and responded calmly: "Assistant Chef Qian, please rest assured, I know what I am doing."

Thinking of Huang Jun's superb skills and his unique control over heat and stir-frying techniques, Qian Guoxiang said no more and chose to trust and support him silently.

After all, Huang Jun's ability is there, and he has reason to believe that the chef can handle everything properly.

Huang Jun poured the diced carrots into the pot, the spatula danced in his hand, the diced carrots and diced ham rolled in the pot, rolling with his rhythm, and after a few minutes, the sweetness of the carrots and the meaty aroma of the diced ham began to fill the air.

He threw a handful of chopped green onions into the pot, and while frying, he explained to the camera: "It is not advisable to put the chopped green onions in too early, because we do not add water, cooking wine, soy sauce or any other liquid seasonings to the pot. If the chopped green onions are put in the pot too early, they will easily be dehydrated, and then they will lose their delicious taste. Stir-frying for half a minute is enough."

When the fragrance of chopped green onions gradually filled the pot, Huang Jun poured some cooled rice into the pot.

At this moment, the real test came.

He held the wok in his left hand and flexibly held the spoon in his right hand, and used a small flipping spoon technique to quickly stir-fry the rice in the wok.

This method is used, on the one hand, to quickly mix the rice with the side dishes so that each grain of rice can evenly absorb the aroma of the side dishes; on the other hand, it is also to allow the moisture in the rice to evaporate quickly so that the rice will spread out, with each grain distinct, fragrant and chewy.

"Wow, it's time for Chef Huang to show off his skills again..."

Lu Pengfei deliberately gave a close-up of Huang Jun's stir-frying action.

Huang Jun responded with a warm smile and then continued his stir-frying smoothly.

As the spatula rises and falls, the rice gradually becomes loose, and each grain is shiny and particularly tempting.

The thin layer of fat at the bottom of the pot makes the rice grains make a slight "crackling" sound in the pot, which also means it's time to add seasoning.

In fact, the seasoning for fried rice is very simple, just sprinkle some salt.

Huang Jun looked at the amount of rice and added some salt to the pot.

Continue stir-frying for half a minute to allow the salt to fully dissolve and evenly penetrate into every ingredient.

He used a shovel to press the rice, trying to pile it all to the bottom of the pot, so that the rice would be heated more evenly and absorb the oil and flavor better.

Then, he evenly poured the beaten egg liquid onto the rice.

As soon as the egg liquid touched the rice, he quickly grabbed the handle of the pot and used his upper arm to drive his lower arm. The pot was full of white rice, diced carrots, emerald green onions, and bright red diced ham, like a rushing waterfall, surging up and falling gracefully, stirring up waves of tempting aroma.

Every time the ingredients in the pot are turned over, the egg liquid in it will be moved, allowing the rice to mix perfectly with it.

The way he flipped the wok was like a surgeon's scalpel, moving around in every inch of the pot, and the subtle changes of every grain of food were all under his control.

Qian Guoxiang opened his mouth involuntarily.

Although he had seen experts who could stir-fry four or five servings of fried rice at the same time, he had never seen anyone stir-fry ten or so servings in one pot and still stir the pan so skillfully.

The camera in Lu Pengfei's hand shook slightly because of this shocking scene, and his jaw almost fell on his shoe with a clang.

Jiang Shuihan was also stunned.

I go…

What a long time to see you!

This spoon is so beautiful!

Special effects are just like this, right?!
Moreover, this skill of flipping the spoon can definitely be applied for the Guinness World Record, right? !

If she hadn't seen it with her own eyes, she really wouldn't have believed it...

After flipping the wok about three times, the rice jumping in the air had changed from pure white to an attractive golden yellow, and there was no trace of adhesion between the rice grains.

This change is like a magician's trick, which is amazing.

Inside the operating room, all eyes are focused here at the same time. The air is filled with a quiet and expectant atmosphere, as if everyone is holding their breath waiting for the final formation of a work of art.

One minute later...

With the last flip of the wok, the golden rice and other ingredients draw beautiful arcs in the air and then fall perfectly back into the pot.

Not a single grain was spilled.

This technique of flipping the spoon is simply amazing... (End of this chapter)