After my divorce, I awakened the strongest food system!

The four of Uncle Qin walked into the store and sat down at the table near the door.

Shen Yi smiled and said: "Uncle Qin, you are here."

Uncle Qin nodded with a smile.

Ye Yirou put down her phone, stepped forward to greet her, she was stunned for a second when she saw Qin Xiaotian, and said pleasantly, "Grandpa Qin?"

Uncle Qin was a little confused: "Xiaorou? Why are you here?"

Ye Yirou hurriedly said, "I'm working for Shen Yi here."

Uncle Qin was dumbfounded.

Why don't you go to a company as big as your father's and work as a waiter in a restaurant?

Although Store Manager Shen looks nice, and it should be good to give him a job, but it's not as comfortable as being with that kid Ye Xiangnan, right?

But this is Ye Yirou's own choice. Although Uncle Qin doesn't understand, he won't say much.

"Grandpa Qin, what would you like to eat? Shen Yi has added two new dishes, do you want to try them?"

Uncle Qin frowned: "New dish?"

Ye Yirou nodded: "Steamed sea bass and egg fried rice."

Uncle Qin nodded: "Two steamed sea bass, four bowls of fried rice with eggs, four steamed buns filled with soup, four steamed stuffed buns with leeks and eggs, that's all."

"Okay, Grandpa Qin, wait a moment."

Ye Yirou wrote down the dishes, went to the kitchen and told Shen Yi.

Shen Yi took out four plates, put soup dumplings on them, put them in the window, and then Ye Yirou took them to Uncle Qin and the others.

The sea bass is defrosted.

Except for the head and tail of the fish, there are still some bones left, and there are only fish meat left in the rest.

Hold it with both hands when you pick it up, otherwise it may fall apart.

Shen Yi took out two and placed them on rectangular plates.

Take out the onion, ginger and garlic, put them on the chopping board, chop them into very fine pieces with a kitchen knife, put them into a small bowl, and pour some cooking wine.

Finally, add the secret spices you just made.

Stir it well with chopsticks and set aside for later use.

Shen Yi took out a small piece of lamb spine.

Scrape the mutton with a knife, then chop it into minced meat, mix it with the excavated mutton bone marrow, pour it into the previous small bowl, and stir again.

The so-called freshness, its secret lies in the two characters of fish and sheep!

Fishy and mutton, it stands to reason that it would be difficult to eat together.

There will be no situation where the fishy smell and the smell of mutton cancel each other out.

But the sea bass has been perfectly processed by Shen Yi before, and more than [-]% of the fishy smell has been removed.

Coupled with seasonings such as onion, ginger and garlic cooking wine, it can remove [-]% of the mutton smell.

But if most of it is removed, there will still be fishy smell and mutton smell, which will still affect the taste.

At this time, the effect of Shen Yi's secret seasoning was manifested.

The secret seasoning uses a variety of spices, such as star anise, cinnamon pepper, etc., plus chicken essence, soy sauce, oyster sauce, rock sugar, etc., a total of more than a dozen seasonings.

Mixed in specific proportions, heated in the microwave until solid, then ground into powder.

The first smell is slightly spicy, which is not amazing, but the next moment it will turn into a rich and sweet fragrance, which makes people intoxicated.

The secret seasoning is the essence of this dish, and it is not an exaggeration to call it the finishing touch.

Not only can it perfectly neutralize the remaining fishy smell, but it can also enhance the taste of steamed sea bass.

This will be top umami!

Make these preparations.

Shen Yi used chopsticks to open the small opening in the belly of the fish, and poured the seasoning in the small bowl.

A slender green onion is used as the silk thread, and a silver needle is used to seal it.

The other fish was prepared in the same way, and it was processed in 3 minutes.

Turn on a steamer.

The fire had already boiled the water, and it was steaming hot.

Shen Yi put the dish containing the perch in and closed the lid.

Then you need to wait eight minutes and 23 seconds.

If it is one second faster, the fish will be uncooked, and if it is one second later, the fish will become dry and the taste will not be good.

Although the impact is minimal, but it can be perfect, why not do it?

Next is egg fried rice.

Shen Yi took out rice for four people from the rice cooker, and touched it lightly with his hand.

Two point six degrees Celsius!

Shen Yi was shocked, this rice cooker is not simple!

It can actually cool the rice needed for egg fried rice to the optimum temperature!

Rice at this temperature will age starch.

The rice will not be soft and sticky, but the grains are distinct and tough, which is very suitable for fried rice.

Crack eight eggs into a bowl, stir well and set aside.

Shen Yi heated up the iron pan, poured in an appropriate amount of peanut oil, and poured it out after sliding the pan.

In this way, the scrambled eggs and fried rice will not stick to the pan.

Pour in an appropriate amount of peanut oil again, and when the oil temperature rises, pour in the rice and make a sizzling sound when in contact with the hot oil.

After the rice was heated to a certain temperature, Shen Yi quickly poured in the egg liquid.

The next step is the most critical step.

Bump the spoon!

This step directly determines whether the egg fried rice you fry is golden or yellow and white.

The egg liquid is like a golden waterfall, falling from the bowl.

The moment the egg liquid touches the rice.

Shen Yi's hand moved!

Push the iron pot forward quickly, shake it again, the rice is pushed up and all rise up.

In slow motion, it looks like a white wave, and then falls backwards skillfully, just covering all the falling egg liquid.

Shen Yi flicked his hand casually.

The bowl in the right hand spun and flew out, landed on the table, spun on the spot to relieve the force, and finally stood firmly!

Picking up the shovel with his right hand, Shen Yi instantly entered the state.

At this moment, he devoted himself wholeheartedly to cooking the world's top fried rice with eggs.

The iron pot is waving in his hand like an arm, and every time he pushes and pulls, the rice turns into a wave, tumbling in the small space.

It was lifted high and fell heavily. During this process, the rice and egg liquid collided and fused, and none of them fell out of the iron pot!

"Hoohoo!"

The flame under the iron pot was burning fiercely, and the iron pot moved back and forth above it.

It is worth noting!

The iron pan only touches the outer layer of the flame from the beginning to the end.

Because the fuel in this layer has the most oxygen contact, the most complete combustion, and the highest temperature.

It can quickly solidify the egg liquid!

If an ordinary chef dares to do this, his egg fried rice has already been labeled as a failure.

The egg liquid coagulates quickly.

In other words, you have a short time to react, and there is no chance of making mistakes.

As long as you don't pay attention, the egg liquid will quickly coagulate and form lumps.

But Shen Yi can make perfect use of this.

under high temperature.

With the god-level spooning skills, the egg liquid will cover each rice grain more tightly, faster and more evenly.

It can lock the aroma of the rice itself faster, and also avoid the aging of the eggs caused by too long cooking time.

20 seconds later.

The egg liquid completely disappeared and turned into a golden coat, tightly wrapping every grain of rice.

perfect!

Shen Yi gave a perfect score in his heart.

Next is the finish.

This step is not careless at all!

It's time to add salt!

If the salt mouth is well grasped, the taste of the dish will not be bad!

I believe that when many people learn to cook, they will definitely have a big headache when they talk about the word "appropriate amount".

The right amount, how much is the right amount?

This is a mysterious question.

No one has an exact answer.

Because the weight of each dish is different, the amount of seasoning that needs to be added is naturally different.

Only when the chef has accumulated a lot of experience in cooking for many years, can he vaguely and roughly estimate the approximate range of "appropriate amount" when cooking.

It's hard to be perfect.

But for Shen Yi, it's a piece of cake.

Open the salt shaker and scoop out half a spoonful with a spoon.

8.243 grams.

The optimal amount of salt needed for this egg fried rice!

The white crystals of salt sprinkled like snowflakes, melted quickly in the high temperature, and blended with the golden egg fried rice.

Squeeze a small handful of scallions, sprinkle them, stir-fry a few times at the end, turn off the heat, stuff the scallions in the egg fried rice to achieve a slightly cooked taste, and it will taste very refreshing.

God-level egg fried rice, done!

The golden rice grains and the almost substantive aroma make people want to stop!

Shen Yi nodded in satisfaction.

Scoop up with an iron spoon and serve in four bowls in equal amounts.

Shen Yi raised his head, wanting to ask Ye Yirou to come and get it, but he was taken aback.

Because a large group of people were watching him around the front of the kitchen.

Among these people are Ye Yirou, Yoyo, Ye Zicheng, Uncle Qin and his 'children', as well as four high school students in school uniforms.

Shen Yi was a little confused: "Who are you?"

Little stars seemed to twinkle in Yoyo's eyes: "Father is amazing, the fried rice looks so handsome!"

Uncle Qin gave a thumbs up, and said with a smile: "This egg fried rice, just by looking at the technique, the taste can't be bad. This appearance is already the best I've ever seen this old man!"

Wang Xiangrui poked his buddy Fu Qinghai with his elbow: "How about it, isn't Manager Shen awesome? The golden egg fried rice."

Fu Qinghai nodded in a daze: "It's awesome, even better than my dad!"

The tenderness in Ye Yirou's eyes is like water, when Shen Yi shakes the spoon, when she sprinkles salt, she is so chic!

Ye Zicheng's small face was full of shock.

This man is so strong!

Xiao Rongyu's face was calm, but his heart was not.

I didn't expect that there would be such a powerful chef hidden in a simple restaurant.

Dad's Mingyue Building is short of a top chef who can manage the building, with an annual salary of 200 million. I wonder if the manager is willing?

Forget it, let's wait a few more times to get acquainted, and try again.

Her best friend Li Ningning's face was full of peach blossoms, and she held her cheeks together: "The store manager is so handsome!"