Chapter 1298: Weak as a candle, an amazing move

In fact, the preparation of such a dish is very simple, far less complicated than the seemingly complicated process of Zhao Fuyu's preparation.

On the one hand, he wants to teach, and on the other hand, he wants to start from scratch.

In fact, if the actual cooking preparation is usually started one to half a day in advance, then it can be said that after he gets on the stove, he can start the last step directly, and the rest of the work can be prepared in advance.

Of course, it’s better to use fresh vegetables and other ingredients.

But things like soaking and baking dry goods, such as processing sky tomatoes, steaming rice, and making egg skins, can actually be done in advance.

Even though the egg skin may need to be moist and fresh, making it on the spot does not need to take as long as from 11 am to now, which is almost 3 pm.

You must know that Zhao Fuyu is resonating and accelerating the cooking of various ingredients throughout the whole process.

With this kind of consumption, even an ordinary dragon chef giant would feel tired. Only a king-level existence can continuously maintain the resonance of his own food.

This is also why Zhao Fuyu invited king-level beings for his subsequent live teaching.

Without this level, it is impossible to get the porcelain job.

Of course, although the process of some food resonance is accelerated, the steps can definitely be repeated step by step, but the various processing times need to be slightly longer.

This is also a normal thing, and Zhao Fuyu also explained it during the commentary.

Therefore, such a "Mother Sun Ball" has finally entered the final stage. Countless viewers watching such a cooking live broadcast actually have a sense that a long march of thousands of miles is finally reaching the end.

Many people have continued to watch the live broadcast without knowing it, and have seen it now.

I didn't even notice it before. It wasn't until I accidentally looked at the time that I noticed that it was almost three o'clock in the afternoon.

'Rumble'

The roar of the cannon continued, making the pot hot. Zhao Fuyu put a few spoons of water into the hot pot, cleaned the bottom of the pot and the spoon, and then poured out the water for washing the pot.

Then, heat the pot until it is smoking. At this time, put ordinary vegetable oil or soybean oil into the pot, moisten the pot a little, and then remove the pot from the heat.

At this time, put all the onions and vegetables with spices into the oil, then turn the stove heat to the minimum and slowly fry the spices.

At this time, heat control is particularly important. You need to remove the wok from the fire from time to time to prevent the oil temperature from being too high and over-frying the ingredients inside.

Wait until the ingredients inside are all in a sauce color and not completely black in color, then you can take them out. The remaining oil is the best thing for fried rice.

The oil at this time can be used, but after cooking, the pot is no longer suitable for fried rice, so the oil must be filtered out and the pot rewashed before use.

In this way, the temperature inside the pot can be more stable during the frying process.

‘Bang bang bang’

With the sound of three consecutive heating sounds, the firepower of the furnace was so powerful that the water in the cleaned wok was quickly evaporated, and then the oil was put into the wok. After a little moistening of the wok, the heat was added again

Pour out the oil, and finally add a tablespoon of warm oil.

At this time, the first thing to be put into the pot is the dry goods, but it is not the dried abalone that has been cooked, but the soaked and steamed scallops, sea rice, and soaked and chopped shiitake mushrooms, and then

Add a little bit of ginger paste, not more or less.

"The addition of ginger paste can remove some of the fishy smell left by these dry seafood products, and can also enhance the freshness and flavor."

"But not too much. You can't even taste it when you eat the fried rice. It's just the perfect ratio."

Seeing Zhao Fuyu put various kinds of dry goods into the oil pan, and then added a small spoonful of ginger paste, soon a stream of steam rose into the sky from the entire wok, turning into wisps of white smoke.

The feelings of the demons and demons holding broadcasting equipment at the scene were even more intense, and even the camera shook a few times.

The rich aroma of seafood bursts out almost as soon as the pot is boiled. With the addition of ginger paste, the taste adds a hint of spiciness and neutralizes the rich aroma of seafood.

When these dry foods are basically fried until they are slightly moist and almost dry, with some brown color attached, you can add the rice directly.

The rice, which had been heated in the steamer, dispersed and allowed to cool for a while, was put directly into the pot. It was at this time that many viewers who had not noticed it noticed it.

The portion size of such a dish is also amazing.

Because compared to the rice that was put in later, the dry food before was just like the dust that entered the desert, and almost no trace was visible soon.

At this time, in the live broadcast room, there is a duet of high-temperature flames and the "clang, dang, dang, dang" produced by the contact between the frying spoon and the wok.

After the rice entered the wok, it did not stay quietly at the bottom of the pot for any second. Zhao Fuyu's crazy spooning almost formed a white rice waterfall in the air.

There is no need for complicated seasoning, and the rice can be dyed with layers of flavor quickly and simply.

In fact, Zhao Fuyu is not without seasoning. The dried seafood itself has its own salty taste. In addition, he actually added a little salt and stir-fried it together. It can be said that the plain rice already has its own taste.

.

But that's not enough. Layers of flavors are what Zhao Fuyu wants, so this time chopped dried abalone appears.

The abalone that has absorbed countless meaty flavors is added to the fried rice. Some of the sauces that come with it immediately dye the white rice with a light sauce color, but what is more important is the rich flavor of the meat and seafood.

The mellow taste is instantly integrated into the fried rice.

There is obviously nothing special about it, but the fried rice is changing little by little, giving people the illusion that it is lighting up a weak candle and is about to light up the morning.

The release of that strong Yanghe aura actually passed through the camera, making all the viewers feel a slight change in their hearts, an extremely secret but real change!

After the dried abalone was added to the fried rice, everything seemed to speed up. Soon white pepper was also sprinkled into the fried rice. As we all know, pepper will quickly lose its spicy aroma under high temperatures, so at this moment,

It must be done quickly.

At this time, the rice has already been fried into loose pieces, and the chopped broccoli, celery and Boston lobster meat are also added to the fried rice at this last moment, and the wonderful flavors are constantly lingering and releasing.

It soon became a transparent white light, lingering on the fried rice, but it was not over yet, after the sun-dried sky tomatoes were added.

Zhao Fuyu quickly made an action that shocked everyone. He poured the fried rice directly into the bowl of chopped sky green onions!

For a time, countless live broadcasts on the Internet also came to a standstill. It seemed that everyone felt incredible at his action.
Chapter completed!