Bringing my kids to set up stalls, I made thousands of people cry with envy

Chapter 492 Let’s do some acrobatics now…

Most restaurants on the market make fried rice this way. After the rice is steamed, just let it sit for a while and it’s ready.

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..."

"coming…"

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, do you want 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 once it is put into the pot and heated again, it will stick together into a ball and will 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 a unique aroma. The two aromas combined in fried rice can achieve the effect of one plus one being greater than two.

When the oil temperature rose to 60%, Su Chen raised the egg liquid and poured it in.

The egg liquid was pulled up, like a thin golden thread, sliding into the hot oil.

There is a lot of egg liquid in 5 eggs. 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, so it doesn't easily clump together.

The egg liquid solidifies immediately when it enters the pot.

Because it will be stir-fried with rice later, the egg liquid should be fried more tenderly at this time.

Put a spatula into the pan to loosen 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 put the rice in the pot.

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 small amount, 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 heated.

The rice is hard and has few spaces. If you don't stir it frequently, the rice on the bottom will also get stuck.

During the break, Su Chen also brushed a little oil on the skewers.

He flipped the noodles with his left hand and fried the rice with his right hand, his movements were very orderly. Xiao Yao's eyes popped out.

Boss Su is indeed an expert...

Several old customers were also stunned. This was not cooking at all, it was simply acrobatics!!!

There is no specific time for stir-frying rice.

Generally speaking, the higher the water content of the rice, the longer it needs to be stir-fried.

Su Chen used freshly steamed rice which had a relatively high water content, so it naturally needed to be stir-fried for a while longer.

Maintain high fire throughout, four and a half minutes later.

The rice starts to become shiny and emits a faint aroma. At this time, 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 change from weak to strong.

Add eggs when the aroma is subdued, stir-fry and the aroma will reach its peak when the two main ingredients are thoroughly blended.

Twenty seconds later, the aroma seemed to reach its peak.

No one could sit still anymore, and there were sounds of exclamations, swallowing, and rumbling stomachs all at once.

But Su Chen knew that there was still a little bit left.

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 served.

The ingredients used in Su Chen's 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 with a long history, 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 expensive Yangzhou fried rice even requires several spoonfuls of broth. The chef's superb skills allow the broth to be integrated into the rice, which enhances the freshness without increasing the humidity 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 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 onion made the few people who could only smell the aroma but had not yet tasted the fried rice feel anxious.

The so-called wok aroma 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 becomes slightly caramelized, releasing a unique flavor.

Only when the temperature is high enough can pot gas be produced.

This is why it is more difficult to make fried rice with hot rice.

Hot rice has a high water content. If there is too much water, the temperature of the pot wall cannot rise quickly.

The restaurant's woks are very powerful, so they can make up for this with their heat.

If it is a family stove 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 little green chopped green onion.

Although the ingredients look so simple, the rich aroma is quite overbearing.

Su Chen kept moving, flipping the skewers of meat on the charcoal.

The fat part had been roasted to be crystal clear, and drops of fat dripped onto the charcoal fire, causing a small flame to rise and hiss.

(End of this chapter)