Chapter 54 Natural coagulant

Author: round head and round belly

"It can be done!"

Seeing everyone's searching faces, Li Yi explained casually: "It's just the basic skills of fried rice."

"Won't it stick to the pan?"

A female staff member curiously asked: "When I fry rice, it will stick to the pan if I add oil. If I fry it with water, wouldn't it be easier for the rice to stick to the pan if it gets wet?"

"It's hard to explain."

Li Yi spread his hands: "I can only say that if you have good skills, you will naturally not stick to it."

While we were talking, the waiter came from the back kitchen, along with a fat chef.

The waiter came to the table and introduced: "This is our chef, Master Ma Guanghui. If you have any requests, you can talk to him."

Master Ma came to the table, looked at the celebrities on the table, and asked doubtfully: "I heard the waiter say, do you want to eat fried rice with water? I have been cooking all my life, and I have never heard of fried rice with water."

"My Brother Yi can do it!"

Wu Lei jumped up and pressed Li Yi's shoulders with both hands, feeling very proud.

"..."

Li Yi pushed his hand away, stood up and asked Master Ma, "Can I borrow your kitchen?"

"Okay, okay."

Master Ma nodded in agreement without saying anything.

He also wanted to see how rice was fried with water.

"Thanks."

Li Yi thanked him and followed him towards the kitchen.

"I'll go take a look too!"

Wu Lei quickly followed him.

When Wu Kaiyuan saw this, he asked a photographer at the table: "Have you brought your equipment?"

"Bring it."

The photographer understood what he meant as soon as he heard it, turned around and took out a handheld gimbal with an action camera mounted on it from his backpack.

He took out a piece of paper and wiped his mouth, then followed.

The kitchen of Hu Da Restaurant is very large, with more than a dozen pots cooking vegetables together.

The central air conditioner in the kitchen has been turned on to maximum power, but it's still as hot as a steamer.

Master Ma brought Li Yi to the small pot on the innermost side and gestured: "This is the pot specially used for making fried rice in our store. There is rice in that rice pot, there are eggs here, and chopped green onions are here. You can use whatever you want."

.”

Just as he was talking, he saw Wu Lei and the photographer who were following him excitedly.

"Hey! Why did you get in?"

He raised his hand to stop it.

Seeing this, the photographer hurriedly explained: "Master, just take a picture of the fried rice. We need material to record the program. Don't worry, we won't take pictures of anything else."

Hearing what he said, Master Ma did not stop him, but emphasized: "Stand inside, don't delay the serving of food."

When he came to the stove, Li Yi seemed to have returned to his main battlefield, calm and composed.

He picked up the wok, looked at it, shook his head and asked, "It's too oily. I need to wash it. Do you have any dish soap?"

Master Ma heard this and quickly dissuaded him: "You can't use dishwashing liquid. The oil in my specially raised pot is soaked through. If you use dishwashing liquid, won't it ruin it for me?"

Professional chefs basically keep their woks, and good woks usually need to be kept with oil, so that they will become moister and non-stick the more they are used.

Maintaining a pot is time-consuming and expensive. Once the oil is washed away with dish soap, the pot will be useless.

Li Yi knew that he was feeling distressed, so he asked with a smile: "Do you have a new pot? Of course you can't use oil for water-fried rice. If you don't wash the oil, what's the difference between it and ordinary fried rice?"

"Well…"

Master Ma thought so, and then waved his hand: "Wash it! Let me see how you cook rice with water!"

"Don't worry, I'll raise it for you after the frying is over."

Li Yi smiled and handed the pot to Wu Lei casually: "Go and wash it. The cleaner it is, the cleaner it will be for you to eat."

"okay!"

Wu Lei took the pot, went to the pool, and started cleaning it hard.

This meal was fried for him, so of course he had to work hard.

When he had time to wash the pot, Li Yi cracked a few eggs, separated the egg yolks from the egg whites, and then chopped some green onions.

Zhila!

On the stove next to it, the sauce was put into the pot, and a burst of irritating spiciness filled the air. The crayfish was immediately put into the pot and stir-fried by the chef.

"Ahem!"

The cameraman held the camera, covered his nose with one hand, and couldn't help coughing.

The smell of this kitchen is really exciting, and most people can't stand it.

Hearing the photographer's cough, Li Yi suddenly thought of something and asked Master Ma: "Master Ma, do you have milk and almonds?"

"Yes, do you want to use it in fried rice?"

Master Ma asked confused.

"No." Li Yi explained, "I only use egg yolks for fried rice. Don't waste this egg white. I'll make something else."

"okay."

Master Ma signaled to a cook: "Go get a box of milk and some almonds."

After speaking, he asked Li Yi: "What else do you want?"

"White sugar, and some frozen powder."

Li Yi asked for two more things.

Frozen powder is actually white jelly, and its main raw materials are natural raw materials such as jelly grass, rice, sweet potatoes, and peas.

It is generally used to make ice powder, fruit milk, jelly and other foods. It is a natural coagulant.

The ice powder that people in Sichuan Province often eat is made from jelly grass.

Master Ma thought for a while and asked: "I don't have frozen powder, but can gelatin powder or agar agar be used?"

Gelatin and agar are also commonly used coagulants.

Food-grade gelatine is mostly extracted from pig skins, or extracted from cowhide, beef bones, and fish.

So its scientific name is animal gel.

Gelatine is often used in various Western desserts, such as mousse cakes, egg tarts and other desserts.

Hearing this, Li Yi nodded and said: "Then let's take agar!"

Agar is also known as agar, agar, gelatin, and cold weather. Its main materials are Eucheuma and Gelidium, which are abundant in Hainan and are also a natural coagulant.

Agar agar and jelly powder are both plant-based gels and are generally used in making Chinese and Japanese snacks, such as almond tofu, amber sugar, etc.

What Li Yi wants to make is almond tofu.

Master Ma responded and ordered the chef to get something for Li Yi.

Wu Lei was still immersed in washing the pot. Seeing this, Li Yi poured the milk into the basin first, then put the egg whites in and stirred it with chopsticks.

The photographer filmed his movements and asked curiously: "What are you planning to do?"

“Almond tofu.”

Li Yi explained casually without stopping his hands.

"Almond tofu?" The photographer was puzzled: "Almonds can also be used to make tofu? Do I need to add milk?"

"The main ingredients of almond tofu are almonds and milk."

As Li Yi spoke, he poured the stirred milk into a clean soup pot.

Then, he took out the agar agar sent by Master Ma and soaked it in warm water.

"Brother Yi! It's done!"

Wu Lei ran back with the washed pot and handed it to Li Yi like a treasure: "Look! Is it clean?"

"good."

Li Yi took the pot, scooped half of the water, poured the almonds in, and boiled it with boiling water.
To be continued...