Coquettish Rebirth

This old Zhang soaked the white rice that had already been washed for another half an hour. While waiting for the rice to be soaked, Lao Zhang was telling Jia Hongjian the reason why the rice must be soaked—"Rice is something Just like fruit, it starts to dehydrate after being picked. ↖顶↖点↖小↖ said that apples have high water content and seem to be more dehydrated. This rice dehydrates a little slower, but they are all dehydrated. So If you want rice to taste delicious, you must add water to the rice, that is, soak it in advance. Ordinary people don’t soak it if they find it troublesome at home, but we are doing business, so we must make it better. When we cook state banquets, we always need it For soaking rice, old rice should be soaked for a longer time, and new rice should be soaked for a shorter time..." After speaking, this old Zhang started to talk about his specialty.

For example, in the dry environment of the capital, what proportion of water should be used for soaking in summer and how long should it be soaked in summer? If it is in the south, what proportion of water should be used for how long.He even gave Jia Hongjian some popular science about Japonica rice and Indica rice, saying that Japonica rice is softer and has a slightly weaker fragrance, but it is more glutinous, and Thai fragrant rice is the same as our domestic Indica rice. The grains of the rice are more distinct, more "bouncy", harder, and more fragrant!The kind of rice that Lao Zhang and the others bought is the top Koshihikari rice produced in Niigata Prefecture, Japan, and it is the most prestigious high-grade rice in Japan.This kind of rice is japonica rice, which is relatively glutinous and soft, very similar to the Northeast rice in our country.The price of this kind of rice in Japan is about 70 yuan per kilogram, but after being exported to China, the price in Shanghai and the capital is 99 yuan per kilogram!

The rice that Lao Zhang and the others brought was originally bought for the purpose of testing which flavor of rice Americans prefer.Not only japonica rice like Koshihikari rice from Japan, indica rice like fragrant rice from Thailand, domestic impermanent rice, rice from the United States, even the fragrant rice grown by Jia Hongjian and the others in Angola. Some came over and cooked for Americans to eat.Finally, it was found that after the Americans conducted a double-blind test.I think the rice in the United States is the worst, and then I think the japonica rice in China, Korea and Japan is not so delicious. I especially like the long-grain fragrant rice produced!So in the future, Jia Hongjian's restaurant will import a large amount of rice from Angola for use. The Japanese Koshihikari rice bought for testing can only be reserved for Jia Hongjian and others to eat.

Speaking up.When Lao Zhang and the others were soaking rice, they started to stew chicken soup.Looking at the chicken soup, Jia Hongjian knew that it must be a product of the "Chinese Garden Chicken" series produced by Huaxia Hi-Tech.What is Chinese pastoral chicken?To put it bluntly, it is chicken!It’s just useless. There are commercially selected types of chickens that are used in a large number of commercial farming. Those chickens are purely fast-growing. In fact, the meat quality is not delicious at all.A few years ago, didn’t Jia Hongjian join forces with the Agricultural University and the Ministry of Agriculture to set up a company to breed and promote our local pigs?Like two black pigs and Chenghua pigs, the pork of these pigs is really delicious!Moreover, as a reborn person, Jia Hongjian also knew that the domestic consumption level was gradually rising, so the local pigs and chickens raised in the past two years have really gained a good reputation in the market!Although sales are not very high.But because the price is much higher than ordinary pork and ordinary chicken, and after various ratings and various gimmicks came out, at least the domestic people know that the meat of these local chickens and local pigs is much more delicious than the ordinary ones on the market!

Jia Hongjian thought, Lao Zhang and the others should cook chicken soup and let Jia Hongjian and the others eat rice?But who knew that after the rice here was soaked, this old Zhang took out the rice, drained the water, filled a lot of chicken soup with the boiled chicken soup, and put it into the cast iron pot together with the drained rice !Flowers!This means...to use chicken broth to cook rice?So high-end?We ordinary people usually use tap water to get stewed rice.Lao Zhang and the others here actually want to use chicken soup to stew rice?Rub, how delicious is this?Just when Jia Hongjian was thinking.Then I saw Lao Zhang put the cast iron pot on the stove and lit it up.

The old one was a big fire, and after he put a lid of the same cast iron on the cast iron pot, he waited with the watch on the side.The fire burned for about 3 minutes, and I saw water vapor coming out from the side of the cast iron pot lid. At this time, Jia Hongjian was really worried whether the rice in the pot would be mushy!That's right.Many young people have seen rice cookers at home since they were young, so they may not know that rice will become mushy when cooked!The rice made by the rice cooker is just right, but when there was no rice cooker before, the rice had to be cooked in a pot on the fire!If the heat is not well controlled, the rice at the bottom layer will stick to the bottom in minutes!If it is slightly mushy.That is to become rice crust!That's right, rice crackers are actually slightly browned rice, which is a by-product of cooking rice!But if the heat is too high, it will be muddled!But if you are afraid of getting burnt when cooking, open the lid of the pot in 3 minutes and 2 minutes to see, then it is easy to get raw!

That’s right, although Jia Hongjian’s family was the first to use an electric rice cooker when he was a child, he still saw how rice was cooked in an aluminum pot at home. It's okay to have a baby!And after having a rice cooker later, because there is no need for anyone to guard it, so the raw rice will not appear, so the young people really don't know that cooking is actually a technical job!If the technology is not enough, it is really to the point where I can't eat it!It burned here for about 4 minutes. After the water vapor got bigger and bigger, this old Zhang didn't open the pot to see, but turned off the fire directly.After making this small fire, Lao Zhang looked at his watch again, as if he knew everything about the rice in the pot without looking at it!

When simmering on such a low heat, the aroma of the chicken soup in the pot and the aroma of the rice itself are mixed together, which really seduces people's appetite!Originally, Jia Hongjian was a little hungry at this time, but when he smelled the smell, his mouth began to drool continuously, and his stomach started to growl!And at such a time, Lao Zhang also began to talk about his technique of cooking with different heats-"At the beginning, you must use medium or even high heat to cook, so that the water temperature can be heated before the rice at the bottom of the pot is cooked. Get up. As long as the water temperature is heated, all the rice grains in the water can accept almost the same heat. In this way, it will not be easy to get caught. Otherwise, if you use a low fire at the beginning, the rice grains at the bottom will receive the most heat and be cooked first. Isn't this just sandwiching raw rice? The bottom is cooked and the top is not yet cooked. But if the fire is kept on a medium fire, it is too easy for the rice that occasionally touches the bottom of the pot to become mushy, so if you don't want to make rice crackers, the water is almost boiled After that, after the water in the pot boils, turn to low heat to keep the water in the pot boiling, but the bottom of the pot will not be overheated..."

After introducing and introducing like this, five or six minutes have passed. After Lao Zhang stopped explaining, he looked at the watch for almost 6 minutes, and then turned off the fire.But he didn't open the lid immediately after turning off the fire. I guess this is the process of "waking up the rice"?Jia Hongjian, who started to cook rice for the family in elementary school, was taught by his mother that the rice cooker tripped and he couldn't open the lid immediately after cooking the rice.Let it simmer for a while longer, let the rice wake up, so that the rice will be more delicious!Sure enough, after waking up for a few minutes, Lao Zhang opened the lid of the pot with a rag, and a burst of water vapor rose from the country.After the water vapor has passed, a very pure rice aroma mixed with the taste of chicken soup will start to refresh your heart!At the same time, a kind of yellowish rice appeared in front of Jia Hongjian!

The rice really looked as if it had been dyed the color of the yellow chicken soup before, just when Jia Hongjian and Ye Jing couldn't help but look at the rice.Lao Zhang, who just opened the lid of the pot, quickly stirred the rice in the pot with a rice spoon, and he kept scooping up the rice on the surface and piled it on the edge.Then he scooped out the rice at the bottom, turned it over, and buckled it down again. Finally, he continued to spread the rice evenly. After a while, the temperature of the rice dropped a lot. "Stir like this to let the water vapor on the rice dissipate quickly, so that the aroma can be stimulated more. At the same time, because it is hot, it cools down quickly, so the surface will expand with heat and contract with cold, and then it will be As a result, the taste is better..." Shit, the state banquet chef cooks rice differently!All these details are full of technology!

Soon, Lao Zhang brought two bowls.He filled Jia Hongjian with a full bowl of rice, and then filled Ye Jing with half a bowl of rice. "Come on, two bosses, have a taste of our craftsmanship." As he spoke, he handed the rice bowls to Jia Hongjian and Ye Jing. But he started to observe with his job bowl in hand.I saw the rice made from japonica rice, and it was actually made into distinct grains!Generally speaking, indica rice is more likely to have such a distinct grain feeling, because it is harder!This kind of japonica rice is generally relatively waxy and soft, and it is easy to be crushed directly because of the force of the rice spoon when it is served.But I don't know if it's because of Lao Zhang's effect of cooling the rice quickly, the japonica rice looks distinct at this time!And because it is cooked in chicken broth, the rice looks yellow and shiny!

Although it may feel that this kind of rice may be greasy, after Jia Hongjian took the chopsticks handed over by Ye Jing, he took a bite of the rice... Huacha!Fragrant and delicious!The rice is very sticky, like rice in the north, but these rice will not stick to your teeth!At the same time, Jia Hongjian's mouth was filled with the rich aroma of the chicken soup and the aroma of fragrant rice, which really gave him an unprecedented feeling of enjoyment!Now he completely forgot that there was chicken soup and chicken next to it!For a man of his age, why don't he just eat the chicken after getting the rice?A man of this age is basically a pure carnivore!As a result, Jia Hongjian had completely forgotten the existence of chicken at this time, and he didn't even use it at all, as if eating the rice would be enough!

Then he was so busy eating rice, he didn't eat a few mouthfuls, and he didn't have time to praise Lao Zhang's craftsmanship. Such a bowl of rice has bottomed out! "Hi...it's delicious! It's amazing! Master Zhang, give me another bowl!" After Jia Hongjian finished eating such a bowl, he didn't bite his tongue, but after he burped, his first reaction was Just another bowl of rice!Grandma, he has never eaten such delicious rice, and he can eat it so delicious without using it! (To be continued..)