v3 Chapter 362： Fried Rice Duel

There are exactly two cooktops in the kitchen, which are very close to each other. They belong to the kind of pan that may hit someone nearby.

Rice is harder than leftovers overnight, and pickles are mysterious pickles recommended by Jiyue but no one knows how good they are. Jiang Feng and Zhang Guanghang were deadlocked in the kitchen like this, one was surrounded by a blue apron, one was surrounded by a blue apron, one was 7 meters, and one was 9 meters.

Jiang Feng can only be fortunate that Ji Xue and Ji Yue don't like pink, otherwise they will stand in the kitchen around the pink apron and look at each other.

Fighting in the kitchen is about to begin, and war outside the kitchen has begun.

"My old Zhang made fried rice, but it was a must. His praise for the French wild mushroom fried rice was very high." Ji Yue smiled slightly.

"My maple's egg-fried rice, which was originally cooked when A was big, is also very popular." Wu Minqi resigned.

"Egg fried rice and pickled fried rice are completely different. Your family Jiang Feng rolls over every time he cooks a new dish. I think it's a little overwhelming this time." Ji Yue's face was hypocritical.

"No, my maple is still very familiar with pickled vegetables. His pickled dumplings are delicious, and pickled fried rice is definitely a problem. On the contrary, it is your old chapter. He has not been in China these years. Such ingredients Compared with less contact, the chef is not familiar with the ingredients, but the taboo of cooking, I really worry about him. "Wu Minqi began to talk nonsense with her eyes open.

Ji Xue :? ? ?

In the kitchen, Jiang Feng and Zhang Guanghang have a clear division of labor. Jiang Feng cuts pickles and Zhang Guanghang divides rice.

The pickle Jiang Feng made by Jiyue's mother recognized it when it was cut. This pickle looks very similar to northern pickles but tastes completely different from sauerkraut. It is not sour, more crispy, and the traditional Shanghai Qinghe The red pickles in the snow are going to eat a lot. When pickling, you can't use a large jar but only a small jar. If you want to eat in a cool place, pick one out of the jar.

But this kind of pickled comrade Wang Xiulian has not made it for a long time, mainly because the jars in the house are not enough. The maximum amount of three cabbages in one jar is relatively small. Take the Jiang family's meal and eat for two days. Grains, waited for a month or two, and finished the last week. This loss of pickled vegetables is not in the style of Comrade Wang Xiulian, and these jars occupy too much space, and they can't fit in the home if they pickle too much.

Jiang Feng cut the pickles that had been cut into strips to make them more finely chopped. Zhang Guanghang has divided the leftovers in the refrigerator into two equal portions on the side.

"May I help?" Zhang Guanghang asked.

"No, it doesn't take much pickled vegetables to fry this rice. It's enough to chop these." Jiang Feng refused.

After Jiang Feng cut the pickled vegetables, they also divided them into two equal portions. The two of them fired at the same time and the oil was poured into the hot pot.

Don't put more oil when fried rice. Although the oil will make the fried rice very fragrant, the oil is not the rice. If a layer of oil is left at the bottom of a fried rice dish, it will not make people feel fragrant but greasy, and the calories are too high and unhealthy, which is not the best policy.

Thanks to a golden egg fried rice in a famous gourmet fan that has accompanied a generation, most people only need to mention fried rice. The first reaction is egg fried rice, which has directly led to the beginning of most gourmet novels. Fried rice, like Wang Hao's previously written food text based on Jiang Feng.

If you want to ask if there is any legendary golden egg fried rice in the world, you can't say no. According to legend, Ci Xi's favorite egg fried rice is golden egg fried rice, and it is a golden egg fried rice in the true sense. The level of the chef is not only high enough to allow the egg liquid to evenly wrap each grain of rice, each grain of rice wrapped with egg fluid Can even be drawn between. This kind of egg fried rice is the best from the chef's technology to the raw materials. Even the firewood used for the fire must be a good tribute. The price is higher than gold, and it is definitely the real gold egg fried rice.

Ordinary people who eat a fried egg for ten dollars, as long as the boss is willing to put a whole egg, they will boast about the honesty of the boss. Unless they go to the restaurant, it is absolutely impossible to eat a fried rice for more than 20 dollars.

Under such a trend of fried rice, if diners are asked to cook a legendary golden egg fried rice, I am afraid the dog will be knocked out by the chef with a pan and spatula.

Regarding fried rice, there is a lot of familiar basic knowledge. The first thing is to use rice for overnight. Because the overnight meal can fully regenerate and the starch ages, using this kind of rice to make fried rice is soft and not sticky, and the grains are clear but broken.

After hot oil, Jiang Feng and Zhang Guanghang put pickles almost at the same time. Although the name of pickles in the pickled fried rice is the first but the core is rice, so the amount of pickles must not be too small and not too much. When you can eat the taste of pickled vegetables, the technique of frying is the key.

In just ten seconds, the aroma of the pickled vegetables that has been fried with hot oil comes out.

After fragrant, pour cold rice into the pot.

This step is almost simultaneously, standing in front of two pots side by side, even the movements look a bit similar.

Since then, all the colorful steps of pickled fried rice have been completed, and the next step is to test the chef's real skill-stir fry.

As we all know, stir fry is the embodiment of the heat.

Another thing everyone knows in the kitchen behind Taifeng Building is that only part of the lobby knows that Jiang Feng is not as good as Zhang Guanghang.

Even if Jiang Feng and Zhang Guanghang are both masters, Jiang Feng's fire is still a little worse. However, this is also useless. Jiang Feng's proficiency is only less than 60,000, and he has just finished 1/20 of the progress bar. Zhang Guanghang is 6 years older than Jiang Feng. This means that his cooking time is at least Jiang Feng has 6 years more, which is normal than Jiang Fengqiang.

After a few minutes, two large portions of pickled fried rice are coming out at the same time.

Neither of them moved and went to get the spoons together.

Jiang Feng first sipped a small spoonful of pickled fried rice produced by Zhang Guanghang, and was shocked at the entrance.

Fragrant.

The first feeling of this fried rice is fragrant, not only the rice, but also the pickled vegetables. Fried rice is not oily, it can eat the chewyness of rice grains and the crispness of pickles when you chew it carefully, and the more you eat, the more fragrant, the more you chew, the slightly sour and slightly spicy pickles are unreserved in this fried rice Revealed

Jiang Feng became more and more frightened when he chewed. Why didn't he find out that Zhang Guanghang still has this technology on fried rice, and he could make such delicious pickled fried rice?

Then Jiang Feng scooped his own fried rice.

Fragrant!

good to eat!

It's as delicious as the pickled fried rice made by Zhang Guanghang. It's delicious regardless of the middle class, and it doesn't match his delicious fried rice.

How is this going?

Do they both have excellent fried rice talents that just happen to be reflected today?

The two were so silent, looking at the fried rice in front of them, only the cheeks were moving, looking at the still picture from a distance.

"The pickles made by Orchid's mother are truly extraordinary." For a long time, Zhang Guanghang sighed.

Orchid is the English name of Jiyue, which means orchid in Chinese. Such an English name that is not like the name can reflect the English level of Jiyue very objectively and comprehensively ~ www.novelhall.com ~ Jiang Feng nodded in agreement: "Yes, It's really extraordinary. "

These two pickled fried rice will be so delicious is entirely thanks to Ji Yue's mother's superb pickle technology. It is no wonder that Ji Yue has become 99.6 pounds a few days after returning home.

It is estimated that this meal will break a hundred.

Jiang Feng and Zhang Guanghang delivered the pickled fried rice.

"Let's eat fried rice first." Jiang Feng said.

Ji Yue was hungry when she smelled the smell of fried rice. She did n’t feel hungry because she did n’t smell the food. Now, when she smells the pickled fried rice, she feels like she has n’t eaten for three days. Like a homeless man, he saw everything like a bite, and almost immediately opened the jar of marinated garlic, and then came a garlic pad.

"That's the taste. My mother's pickles are fried. That's the taste. My mother's pickles are delicious!" Ji Yue sat down at the table and picked up a spoon. She scooped a spoonful into her mouth and was happy. I have to squint.

"Ah, my mom's pickles are really delicious!"

Wu Minqi :? ? ?

Sister, have you forgotten what we were talking about a few minutes ago?

Wu Minqi picked up the spoon, scooped it, and swallowed it.

"Oh my god, the pickles made by your mother are really delicious." Wu Minqi praised sincerely.

Almost all the way out of the situation, Ji Xue also picked up a spoon and scooped it.

"Really, this pickle is definitely the best pickle I have ever eaten!" Ji Xue echoed with approval.

Jiang Feng and Zhang Guanghang also nodded, saying in unison: "Jiyue's mother's pickles are really delicious."

The winner of the pinnacle of the young chefs of Taifenglou is-

Jiyue Mom!

Let's give applause to Jiyue's mother who is studying how to make vinegar at home.