The flame heated up rapidly, and the temperature in the center already showed a red color.
This high temperature is the best temperature for real fried rice, and the stove is the stove that can raise the temperature to this range the fastest.
Zhao Fuyu's cooking speed has always been very fast, as if this seafood fried rice has no special skills.
Add shrimp oil and scallions to the pan and sauté until fragrant, then quickly add the various seafood pieces to the pan and quickly stir-fry. The temperature must be high enough and there must be enough fat, otherwise the seafood will quickly release moisture. It will stick to the pan.
After the seafood grains have basically changed color, add celery grains, freshly ground black peppercorns, and a spoonful of Huadiao wine before serving. Stir a few times, then take them all out and set aside.
At this time, the surface of the various colored seafood particles should show a kind of brown color after stir-frying. If it reaches this step, it means that the heat of the seafood is in place.
The next step is to add the shrimp oil again, then add a little fresh minced shiitake mushrooms and the remaining dried onions, and sauté until the dried onions have turned brown and the flavor of the shiitake mushrooms is released. At this time, it is ready to be cooked. It’s time for the rice in the rice to appear.
The key to fried rice lies in the dryness of the rice grains.
In other words, the rice grains need to be separated one by one, but it has nothing to do with whether it has been cooked overnight or not.
In fact, you will feel that the taste of most fried rice is very different from that in restaurants and hotels. This is the reason.
Most shops actually use fresh rice of the day, but there is slightly less water when steaming the rice, and the rice used is long-grain rice.
The best thing about unrefrigerated rice is that while it is dry on the outside, it still retains a hint of moisture in the core.
After stir-frying, even if you eat it with an empty mouth, as long as the stir-frying is not a big problem, there will be a much more moist feeling in the mouth than ordinary fried rice.
This is why Zhao Fuyu worked so hard to make claypot rice in a casserole.
Not to mention, the water used to cook this rice is still a seafood broth mixed with fish bones and shells.
It can be seen that the quality of this rice is no longer comparable to ordinary steamed white rice.
And this is also true. When Zhao Fuyu opened the casserole and used a spoon to remove all the rice inside, the aroma of seafood mixed with staple starch was already spreading.
There is no need to add eggs or anything, just put the loose rice directly into the wok, and then start to stir-fry quickly. Under the fire, the rice will soon be coated with the aroma of shrimp oil.
When making fried rice, Zhao Fuyu also specially changed the kitchen utensils into the kind of extra-long chopsticks used for hot pot.
Because if you use a frying spoon, it is easy to break the rice grains. Once the rice grains are broken, more starch substances will be released, which will make the food gelatin and stick together.
This is also the reason why many people find that the rice is the same, but the more it is fried, the more it sticks together.
You can pat the rice loosely, but you cannot use a frying spoon to press or chop it, otherwise the whole fried rice will inevitably form a ball.
The simplest method is what Zhao Fuyu is using now, which is to use long chopsticks to stir-fry the rice balls.
When the outer ring of the rice has absorbed all the oil and appears a little dry, the pre-fried seafood cubes can be added to it.
'Bang bang'
As the wok was stirred and heated again, the juice flowing out of the seafood grains was quickly absorbed by the fried rice.
Not only did it not make them clump together again, but it made the slightly dry surface of the rice grains more moist.
At this time, the prepared soy sauce can be added!
If it is an ordinary stove, just pour two spoonfuls of it directly on the side of the pot. The high temperature of the soy sauce can also enhance the flavor of the sauce.
But the cannon stove is not good. The temperature of the cannon stove is too high. If it is poured along the edge of the pot, the soy sauce will be burnt before the flavor of the sauce is coated on the rice grains.
At this time, you need to replace the chopsticks, put two small spoons of soy sauce in the frying spoon, and keep tossing the fried rice and ingredients with your left hand, while spreading the soy sauce evenly in the gap in the middle.
Spread a little thinly on the bottom, and quickly let the rice grains fall to absorb the soy sauce. The interval may be less than 0.2 seconds.
But in this short period of time, the aroma of soy sauce is stimulated and absorbed by the rice grains again. At this time, you can sprinkle all the minced green and red bell peppers and the green part of green onions into the seafood fried rice.
At this point, note that you can remove it from the fire, and use the residual heat in the pot to quickly fry these ingredients until they are slightly crispy but already cooked.
At this time, the seafood fried rice can be declared complete!
But this is not complete yet. The previous shrimp oil needs to be sprinkled a little on the side to form red dots like red oil.
When these final decorations were completed, a roar like the waves began to emerge in the kitchen.
'Hua la la' 'Hua la la'
It was obviously just a mirage, but the sounds of various waves suddenly appeared in everyone's ears.
Countless sea treasures move freely inside, as if bringing up endless blue waves.
There was a faint giant wave floating between the sky and the sea, as if the Milky Way above the nine heavens fell into the ocean. The endless creatures in the sea curtain exuded amazing vitality.
It is the celestial phenomenon that is the strange image of the kitchen, "the sea and the sky are one color"!
Not to mention Nakiri Alice and Kurokiba Ryo, even Kiyoakiin Ena who had witnessed a lot of Zhao Fuyu's cooking couldn't help but look shocked.
Because this kind of kitchen scene has never happened before.
It's not the scale of the vision, but the vivid sights inside, and even the sound of waves that seem to be there but not at all.
If Busujima Saeko was here, she would know that Zhao Fuyu showed improvement in his cooking skills, but Seishuin Ena's understanding of the cooking world is not that deep. In her opinion, as the lord's sword, he could cut through it for him. All evil opponents are the key.
But the more fervent admiration shining in her eyes has not diminished because of this, and now such a strange image makes the hot love surge in her chest.
It's just that the shy Qingqiuin Eina didn't dare to express her love in public and in front of outsiders, so she could only bear to watch Zhao Fuyu's cooking announcement.
There is even room for the remaining ingredients to be mixed with magnolia bamboo shoot slices, shiitake mushroom slices and snow peas, stewed into the remaining seafood soup, and then mixed with salt and sea sausage powder to make a thick gravy, pour it over Most of the rice has been scraped off, leaving only golden brown rice in the casserole.
In a short period of time, Zhao Fuyu not only completed the content of the competition in less than an hour, but also came with an extra seafood casserole.
If it is an ordinary cook who has not finished his cooking at this time, his self-confidence will be so damaged that he will find it difficult to continue cooking.
But the competitive blood of the Nakiri family began to boil in Nakiri Alice's body, and Kurokiba Ryo's determined chef's heart also came into play at the same time.
Instead, under such tremendous pressure, he completed his own dishes one after another!
