A Mouthful of Sky-high Fried Rice, Lao Tang Apprenticed on the Spot Chapter 557

  Chapter 557 is not...why?

  Hearing the sizzling sound of soy sauce and wine pouring into the pot from Xie Tingfeng's side, and smelling the aroma wafting over, Li Yi knew that the pot of [Three Cup Chicken] had been smashed.

  If you have watched "Chinese Restaurant" or his slicing videos, you should know that soy sauce and seasoning wine must be poured along the side of the pot.

   This is not a sense of form, but has its principle.

  The soy sauce is poured along the side of the pot to form a Maillard reaction, increase the flavor, and also allow the high temperature to evaporate and take away the sauce flavor in the soy sauce.

  The wine is the same, it should be poured from the side of the pot.

  The high temperature of the pot will quickly evaporate the alcohol in the wine, which can take away the fishy smell of the ingredients, and also evaporate the bad aldehydes in the wine itself, so as to avoid the overpowering of the wine.

  Xie Tingfeng poured it, and poured the wine and soy sauce into the pot directly.

   Putting the pot in this way will quickly reduce the temperature in the pot.

  Reheating will increase the time of the stewing process, and the temperature from low to high will also enhance the efficiency of the juice infiltrating into the ingredients.

  So, Li Yi doesn't need to taste it to know that this pot of [Three Cup Chicken] will definitely be a pot of [Triple Chicken].

  Three times the saltiness, three times the sauce taste, and three times the wine taste.

   Shaking his head lightly, Li Yi took a casserole, put it on the stove beside him, and started to boil it dry.

   Then, he took the bowl of soy sauce and poured it into the pot along the edge of the pot.

   Zila!

   Neatly rises with a pungent sauce smell.

  The nose-pungent smell dissipates, and the special aroma of coked soy sauce floats along with it, which is instantly alluring.

   After stir frying twice, Li Yi took the wine bowl again and poured it down along the side of the pot.

   Zila!

   Another burst of pungent and strong alcohol smell drifted away, and the special aroma of rice wine similar to fermented glutinous rice also appeared.

   It was mixed with the aroma of chicken and sauce, and it spread out from the pot, quickly attracting Chen Jianbing, who was immersed in peeling duck feet, to raise his head: "It smells so good!"

   Zhao Jinmai looked back when he heard the words, smiled, and asked jokingly, "Is the emperor hungry?"

   After being in contact with Chen Jianbing for a long time, she has also become familiar with Chen Jianbing's temperament, knowing that he is just a lazy orange cat, so she dares to joke with him.

  Chen Jianbing smiled and nodded: "I'm a little hungry, can I eat the mixed duck feet?"

"sure!"

  Zhao Jinmai turned around and went to get a few, put them on a small plate, sent them to him, and said with a smile: "We are in the kitchen, can we still make you hungry?"

"Thanks."

  Chen Jianbing took the plate with a smile, and impatiently picked up a duck's paw, and put it in his mouth.

  The smell of mustard was a bit harsh, and he frowned, but he relaxed it quickly.

   "Well, delicious."

  He laughed and said, "I wanted to eat it just now, so I'm too embarrassed to say it."

   "If you like to eat, you can eat more, and I will get it for you after eating."

  Zhao Jinmai joked: "No one can starve the emperor when they are hungry!"

   "Enough is enough."

  Chen Jianbing swallowed the duck paw in his mouth, raised his finger and pointed in the direction of Li Yi: "Waiting to eat the one in the pot, haha!"

  In front of the stove, the dry-fired casserole is already boiling hot.

  After Li Yi adjusted the seasoning, he picked up the frying pan, scooped up a spoonful of chicken nuggets with soup and water, and put them into the casserole.

   Zila!

  The soup entered the boiling casserole, and a burst of steam mixed with the aroma of sauce and wine rose immediately.

   Although the frying pan has a good heat transfer effect for frying meat, it cannot be used when stewing and must be transferred to a casserole.

  The traditional Gan-style three-cup chicken is also stewed in a casserole.

   But during the stewing process, a little water cannot be added, and the chicken nuggets are cooked purely by the water in the rice wine and soy sauce.

  Because the bones are removed in advance, and the tender chicken legs and wings are used, this dish does not need to be stewed for a long time, but only needs to be quickly collected on high heat.

   Without the lid on the casserole, Li Yi turned up the heat a bit, and glanced at Xie Tingfeng by the way.

   Sure enough, Xie Tingfeng covered the casserole again.

   Originally, there was too much soy sauce, and the lid was still simmering. Wouldn't it be more delicious?

  Li Yi shook his head, didn't say much, just turned around to deal with other ingredients.

   In just a short while, the front hall has already ordered a lot of dishes.

  If it weren't for the fear of the [Triple Chicken] serving to smash the signboard, he wouldn't waste so much time demonstrating this [Three Cup Chicken].

  Eight minutes are fleeting.

  Li Yi calculated the time in his mind, and had already chopped a quarter of an onion, a green pepper and a red pepper in advance.

  Put the side dishes into the casserole, stir and stir fry, Li Yicai took the lid of the casserole and put it on the casserole.

  The purpose of opening the lid is to quickly evaporate the water. Now that the soup in the casserole has bottomed out, and the side dishes are added, the lid can be added.

  The temperature after being covered is higher, which is conducive to the rapid maturation of side dishes.

   After covering and stewing for half a minute, Li Yi took off the lid.

  The soup in the casserole has almost dried up, and the sauce is basically absorbed by the chicken nuggets, dyeing the chicken nuggets rosy and shiny, which is extremely attractive.

  Li Yi stir-fried the chicken nuggets with chopsticks, causing the side dishes to sink to the bottom of the casserole.

   This is not for the purpose of padding the dishes, which looks more meaty, but to allow the side dishes to be heated quickly to produce Maillard reaction.

   Onions have a pungent smell when they are eaten raw, but when they are heated and matured and the Maillard reaction begins to appear, they will have a sweet aroma.

  The same is true for chili peppers, which feel spicy when eaten raw, but after frying and roasting, they will have a special aroma, just like tiger skin peppers and burnt peppers, which make people want to stop.

   Soon, the onions and peppers under the casserole released a tempting aroma.

  After smelling the aroma, Li Yi quickly stir-fried a few times, then turned off the fire, and covered the casserole again.

  Let it continue to be heated by the residual heat on the stove for more than ten seconds. Li Yi took a rag, folded it twice, and placed it on the counter to insulate it.

   Then he took two more rags, put them on the handles on both sides of the casserole, took the casserole down, and put it on the rags on the counter.

   Seeing Li Yi bring down the casserole, Xie Tingfeng looked at it from a distance, and then opened the casserole in front of him suspiciously.

  In his casserole, there is still half a pot of soup tumbling and bubbling.

   Looking at the soup in the pot, he was a little puzzled.

  Li Yi was obviously cooking a long time later than him, but why did he cook faster than him?

"Wow!"

"smell good!"

   A burst of exclamation came, interrupting his thoughts.

  He looked up, but it was Li Yi who put down the casserole and lifted the lid of the casserole.

  Everyone in the back kitchen moved towards Li Yi with amazed expressions.

   Is the acting a bit fake?

  Just as a thought came to his mind, he immediately smelled a scent that had just drifted over.

  A thick aroma of chicken, mixed with the aroma of soy sauce, and the aroma of rich rice wine, hits you head-on.

  He took a deep breath subconsciously, and the aroma in the middle part differentiated into the sweet aroma of burnt onion and the dry aroma of green pepper and tiger skin.

  As the aroma gradually diffuses, the garlic fried until golden yellow, the mild and hot **** also emerges, and there is also a hint of fresh and tender green onion hidden just like it was cut.

   Smelling this fragrance, Xie Tingfeng's Adam's apple twitched quickly.

  He looked at Li Yi who was surrounded in the center in astonishment, and then looked back at the [Three Cup Chicken] that was still cooking in front of him, puzzled.

  Why is Li Yi's [Three Cup Chicken] so delicious?

  His [Three Cup Chicken] is clearly in front of him!

  The aroma that floated from so far away was actually more intense than the billowing aroma from his pot.

   No... why?

   5

  (end of this chapter)

Chapter end