"Let the pot cool down first, now you beat these 6 eggs. Don't use a whisk, just use this bowl and chopsticks."

Zhou Yi watched Jacqueline knock the eggs into the bowl, and corrected her posture while saying: "The speed must be fast, the force must be even, the chopsticks should not go too deep into the egg liquid, stir clockwise, yes, that's it."

Soon, the eggs in the bowl turned into a golden liquid. Jacqueline was also quite talented. Under Zhou Yi's prompts, she beat the eggs in this bowl very well, not only making the yolk and white perfectly combine.

together without producing too much foam.

Many people think that beating eggs should create a layer of foam. In fact, it is completely wrong. Doing so will only accelerate the contact between eggs and air and change the taste of the egg liquid. This method required by Zhou Yi is the most authentic.

Looking at this bowl of beautiful egg liquid that was like soft gold, Jacqueline was almost intoxicated. She couldn't believe that this was actually made by her own hands.

"The next step is the most important step. Jacqueline, put your hand in the pot, but don't touch the bottom of the pot and face it, that's where it is."

Zhou Yi smiled and said, "How do you feel?"

"Well, the palms of my hands seem to be burned and feel very uncomfortable."

Jacquelin quickly withdrew her little hand and glanced at Zhou Yi with some annoyance.

"Then the pot is still too hot. Try again after one minute." Zhou Yi said with a smile: "When you put your hand in the pot and you only feel warm, then it's almost done."

"Is that so?"

Jacqueline nodded seriously. She was also impatient. How could she wait for a minute? Basically, she would reach out to test the heat every ten seconds. After repeating this several times, she suddenly shouted: "Okay, okay,

This should be the temperature."

Zhou Yi tried it with his hands, nodded and said: "Not bad, very talented. Now we can plant rice."

"Put in rice? Don't you want to put in oil and eggs?"

Before Jacqueline finished speaking, she saw that Zhou Yi had poured the separated rice into the pot. However, he did not pour all the rice in. After pouring in about one-third, he put the rice bowl down without using the pot.

He shoveled the pot, grabbed the handle with only one hand, and began to shake the big iron pot.

Zhou Yi's movements are also very particular. Basically, he advances three times and retreats three times, and then slightly shakes left and right, as if his strength has not been released, using the "Bao Zi Jue" and "Echoing Strength". In this way, the big iron pot will

A centrifugal force is generated, causing the separated rice grains to roll in it without sticking together. Moreover, with the addition of the residual heat in the pot, these rice grains become more tough.

"Here comes the egg!"

Zhou Yi shook the rice for a few times, then poured all the rice into the prepared fine-eye colander. The colander was not only big enough, but also had fine holes, so he didn't worry about the rice grains falling. After the rice was put into the spoon, he

After using the same technique for a few times, the rice grains were spread flat on the colander. There was very little overlap.

Jacqueline quickly brought over a large bowl filled with egg liquid. Zhou Yi took the bowl in his hand, placed the colander on top of the empty basin, and said with a smile: "You have to look carefully."

Hold a spoon in one hand, hold the sea bowl high in the other hand, and gently tilt it to the side. The golden egg liquid will turn into a line and fall down; the diameter of the liquid line is only a few millimeters, so there will be no waste due to being too thick, and no waste.

Because it is too thin, it deviates during the flow and falls on the colander very accurately.

At the moment when the egg liquid just touched the colander, Zhou Yi's wrist holding the spoon was steady, but his arm began to shake rapidly and continuously. The rice grains in the colander seemed to be alive, changing their shapes and positions in the spoon on their own. Cover with egg liquid.

“This is really amazing”

Jacqueline was shocked when she saw it. Mr. Zhou's technique was so wonderful. The rice grains were only coated with a thin layer of egg liquid, and then rolled aside. Finally, the rice grains in the colander were evenly coated with a layer of egg liquid. The egg liquid turns golden brown and never sticks!

"I understand, I understand Mr. Zhou!"

The more Jacqueline watched, the more excited she became. Now she finally understood why Zhou Yi used a pot with residual heat to heat the rice grains first, and was so strict about the heat of the pot; because if the pot was too hot, the rice grains would burn. If it is too cold, the rice grains cannot be heated and the egg liquid cannot be solidified instantly, which will cause the rice grains to stick to each other.

Are all Chinese people so magical?

Before this, Jacqueline could not imagine that making fried rice with eggs would require so much care, and Zhou Yi was so generous that he was willing to share these secrets with her.

"Just understanding it is not enough. To fully master this egg fried rice dish, you need to practice more in the future."

After Zhou Yi wrapped all the rice grains in egg coating, he glanced at Jacqueline with a smile: "You can add oil next. Remember, you can't fry with a spatula, you have to stir and stir; otherwise the egg coating will be wrapped on the rice grains." It will break, and it won’t be of the best quality. Okay, watch my technique carefully.”

Then pour the oil into the pot, heat it until the oil smoke just comes out, then pour the rice wrapped in egg coating, add an appropriate amount of salt, then hold the pot handle, shake it with reverberation first, and then Every twenty seconds or so, the wok is turned up. This set of techniques is dazzling. How can you remember it instantly? Fortunately, Jacqueline had paid attention to it and turned on the video recording function of her mobile phone in advance to record all Zhou Yi's techniques. It was photographed.

She is a smart girl. Although she hasn't tasted Zhouyi's "Egg Fried Rice" yet, she can guess that this rice will be very delicious. If she can learn it, she can guarantee that she will be able to make fried rice in the future. Moreover, Mr. Zhou was originally the boss’s younger brother. He taught him the method of fried rice. He must have a longer-term plan. This may be his opportunity.

"Zhou, I'm back! Oh, it's so fragrant. Is this the egg fried rice you made?"

Soon the egg fried rice was finished. When it was being taken out of the pot and plated, Henry came back. Looking at the large plate of golden and fragrant rice, Henry suddenly swallowed his saliva: "Zhou, your fried rice is much better than Jingjing's." It’s so tempting, let me have a taste first.”

"Just wait a minute. This meal still needs the last step. Has the wine been brought?"

"Are you talking about the handshake between the prime minister and the general? Of course, they are here." Henry chuckled and took out a stainless steel wine bottle from his arms. He handed it to Zhou Yi.

Zhou Yi took the wine flask, took a sip and mixed it with the prime minister in his mouth, and then picked up a spare lighter from the table.

"Zhou. What are you going to do? No, no, this is very dangerous."

Henry's expression changed when he saw it, and he was about to stop his ignorant brother-in-law when he saw Zhou Yi lit the lighter and sprayed a mouthful of wine mist on the plate of egg fried rice.

"flood--"

A fire dragon shot at the egg fried rice, and immediately a burst of wine aroma permeated the plate of fried rice, but it was quickly absorbed by the fried rice.

"Oh Mr. Zhou, do I also want to learn to breathe fire?"

Although Jacqueline was very determined, it was really difficult for her to learn the tricks of a circus clown, and the little girl immediately frowned.

"Haha, that's not necessary. As long as you remember the method I just taught you, and practice more in the future, you will be able to make this egg fried rice. You don't need to learn my trick of spraying wine into fire."

Zhou Yi chuckled and said: "Because this is just my new attempt. Although it will not have any counter-effects and can even make the egg fried rice more delicious, it is not a necessary step for egg fried rice."

"That's good, I will definitely work hard, Mr. Zhou." Jacqueline raised her little fist excitedly, picked up the plate and said, "I will send it to Mr. Maupassant."

"Wait a minute Jacqueline, I haven't tasted it yet, let me take a bite first."

After spraying Zhou Yi's fire wine, it not only fully stimulated the aroma of the egg fried rice, but also added a special wine aroma; it just happened that this wine was also brewed from the best grain, which perfectly combined with the flavor of the egg fried rice. Henry But as an amateur gourmet, just by smelling it, I knew that this was a delicacy not to be missed.

"You greedy man." Zhou Yi grabbed Henry, who was about to rush to grab the egg fried rice: "There is half a shovel left in the pot, it's just for you, go and eat it yourself."

To subdue a glutton, you must first subdue his stomach. He had already predicted that Henry would be like this, so he had reserved some egg fried rice for him just now, but the amount was very small, so he didn't care whether he was full or not.

"Oh my God! What does this smell like? It smells so good."

Maupassant, who was waiting in the restaurant, suddenly stood up and twitched his nose quickly, like an old hunting dog.

"This is impossible! How could this small restaurant make food with such an aroma? Could it be that they invited Master Louis here?"

Amery was also stunned, and a look of disbelief flashed across her beautiful face: "Is this what the Chinese call egg fried rice? It's impossible. Chinese rice has no taste at all, even if it uses eggs to fry it. It can’t change the nature of junk food, it’s impossible.”

But she quickly froze, and after a few seconds, she pounced on the dining table like a hungry lioness.

At this moment, a large plate full of golden egg fried rice has been placed on the dining table. Emery and Maupassant were immediately attracted. The first word that flashed in their minds was - 'spoon', my spoon is here Where! Even the big French guy carrying the camera threw away the camera and ran over to get a piece of the pie.

France is also a country with a long food culture. An authentic French gourmet will never be interested in black food like Uncle Mi or the Russian old man; and Maupassant and Emory are like The first-level gourmets are even more picky about food. If it doesn't suit their taste, they will never touch the knife and fork.

But even with their pickiness, they could not help but fall in love with Zhou Yi's craftsmanship.

What kind of fried rice is this? It's like Mona Lisa's smile! The golden rice with full grains and the fragrant taste that can transcend countries made them forget all their reservations and just want to taste the delicious food immediately and put this piece of rice into their hands. The big plate of egg fried rice was stuffed into his stomach

ps: Thanks to book friends such as ‘Gua Gua’, ‘Four-Eyed Little Book Boy’, ‘Momo Nanfeng’, ‘Xiao Ao Peerless’ and ‘alt2000’ for their monthly votes:)

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Chapter completed!