I have a restaurant in East Sakura

The flame heated up rapidly, and the temperature in the center had already shown a reddish color.

Such a high temperature is the best temperature for real fried rice, and the cannon stove is the stove that can raise the temperature to this range the fastest.

Zhao Fuyu's cooking speed has always been very fast, as if there is nothing special about this seafood fried rice.

Put the shrimp oil in the pot, put the dried onion in the pot and sauté until fragrant, and then quickly fry the seafood of various colors in the pot. The temperature must be high enough, and the oil must be enough, otherwise the water that these seafood will stimulate will soon It will stick to the pan.

After these seafood grains have basically changed color, add celery grains, freshly ground black pepper grains, and a spoonful of Huadiao wine before serving, stir a few times, and then take them all out for later use.

At this time, the surface of the seafood grains of various colors should show a kind of burnt yellow after stir-frying. If this step is reached, it means that the seafood is cooked properly.

The next step is to put in the shrimp oil again, then add a little bit of fresh shiitake mushrooms, and the remaining dried shallots, and sauté until the dried shallots are browned and the smell of the shiitake mushrooms is also released. At this time, it is clay pot. It's time for the rice in the rice.

The key to fried rice lies in the dryness of the rice grains.

That is to say, the rice grains need to be separated one by one, but it has nothing to do with overnight or not.

In fact, you will feel that the taste of most fried rice is quite different from that of restaurants and hotels, and this is the reason.

Most shops actually use the fresh rice of the day, but the water is slightly less when steaming the rice, and the rice used is long-grain rice.

The best thing about rice that has not been refrigerated is that while the outside is dry, the inside still retains a trace of moisture.

After stir-frying, even if it is eaten dry, as long as the frying is not a big problem, there will be a little more moisture in the mouth than ordinary fried rice.

This is also the reason why Zhao Fuyu put in so much effort to make claypot rice in a casserole.

Not to mention, the water used to cook this rice is fish bones and shellfish mixed with seafood broth.

It can be seen that the level of this rice is no longer comparable to that of ordinary steamed white rice.

And the fact is the same, when Zhao Fuyu opened the casserole and scooped up all the rice in it with a spoon, a seafood aroma mixed with starch, the staple food, has been spreading continuously.

There is no need to add eggs or anything, simply put the loose rice directly into the frying pan, and then start to stir-fry quickly. Under the high fire, the rice will soon be covered with the aroma of shrimp oil.

When frying rice, Zhao Fuyu also specially changed the kitchen utensils into the kind of extra long chopsticks used for eating hot pot.

Because if you use a frying spoon, it is easy to stir-fry the rice grains, and once the rice grains are broken, more starchy substances will be released, causing the dishes to gelatinize and stick together.

This is also the reason why many people are obviously rice, but the more they fry, the more they stick together.

The rice can be patted lightly, but it cannot be pressed or chopped with a frying spoon, otherwise the result will be that the whole fried rice will be lumped together.

And the easiest way is what Zhao Fuyu is using now, simply stir fry with long chopsticks to break up these rice balls.

When the rice has absorbed all the oil and looks a little dry, the seafood that has been fried in advance can be added to it.

'bang bang'

Accompanied by stirring again, the firepower is heated up again, and the juice flowing from the seafood grains is quickly absorbed by the fried rice.

Not only did they not condense into a ball again, but it made the slightly dry surface of the rice grains even more moist.

At this time, the prepared soy sauce can be added!

If it is an ordinary stove, just pour two spoonfuls directly on the side of the pot. The high-temperature contact with soy sauce can also enhance the richness of a trace of soy sauce.

But the cannon stove is not good. The temperature of the cannon stove is too high. If it is placed along the side of the pot, the soy sauce will be burnt before the taste of the sauce coats the rice grains.

At this time, the chopsticks should be replaced, put two small spoons of soy sauce in the frying spoon, and throw the fried rice and ingredients with the left hand continuously, and sprinkle the soy sauce evenly in the middle gap.

Thinly spread a little on the bottom, and when the rice grains fall down quickly, the soy sauce is fully absorbed, and the interval between them may be less than 0.2 seconds.

But in this short period of time, the aroma of soy sauce is stimulated and absorbed by the rice grains again. At this time, you can sprinkle all the minced green and red bell peppers and the minced green onion into the seafood fried rice.

At this time, pay attention to the fact that you can leave the fire, and use the remaining temperature in the pot to quickly fry these ingredients until they are slightly crispy but already cooked.

And at this time, seafood fried rice can be declared complete!

But this is not perfect, the previous shrimp oil needs to be sprinkled a little on the side to form red spots like red oil blooming.

When these final decorations are completed, a whistling sound like a sea wave begins to emerge in the kitchen.

'Wow la la' 'crash la la'

It was obviously just some visions and mirages, but the sounds of various waves suddenly appeared in everyone's ears.

Countless rare treasures in the sea come and go freely in it, as if bringing endless blue waves.

Faintly, there was a huge wave floating from the sky to the sea, as if the Milky Way above the nine heavens had fallen into the ocean, and the endless creatures in the sea curtain exuded amazing vitality.

It is the celestial phenomenon of the vision of the kitchen environment, "the sea and the sky are one color"!

Not to mention Nakiri Alice and Kurokiba Ryo, even Keina Kiyoakiin, who was around Zhao Fuyu and witnessed many of his cooking, couldn't help showing a look of surprise.

Because such a vision of the kitchen environment has never been seen before.

It is not the scale of the abnormal image, but the lifelike scene in it, and even more the sound of the seemingly invisible waves.

If Saeko Busushima was here, she would know that Zhao Fuyu had improved his culinary skills, but Keina Qingqiuin's understanding of the culinary world is not so deep. In her opinion, the sword of the lord is cut for him. All evil enemies are the key.

But the more fiery admiration that flashed in her eyes did not diminish because of this, and the floating of such visions now made the hot love in her chest surge.

It's just that Qingqiuyuan Huina, who was much more shy, didn't dare to express her love in front of outsiders in public, so she could only watch Zhao Fuyu's cooking complete with restraint.

There is even a gap, mix the rest of the ingredients with magnolia bamboo shoots, shiitake mushrooms and snow peas, stew them into the remaining seafood soup, thicken it with salt and sea intestine powder mixed with starch, and pour it over In a casserole that has been scraped off most of the rice, only the golden brown rice is left.

In a short period of time, Zhao Fuyu not only completed the content of the competition in less than an hour, but also added a seafood stew as a gift.

If it is an ordinary cook at this time, their own cooking has not been completed, I am afraid that their self-confidence has been blown to the point where it is difficult to cook.

However, the competitive blood of the Nakiri family began to boil in Nakiri Alice's body, and Kurokiba Ryo's resolute chef's heart also played a role at the same time.

Instead, under such tremendous pressure, he finished his cooking one after another!