vrcanaries Chapter 421: The Level of Venomous Tongue
Chapter 421: The Level of Venomous Tongue
"Why did this contestant advance with a dish of egg fried rice? First of all, I have to talk about what we eat when we eat egg fried rice. First, we eat the wok aroma. Egg fried rice is a standard wok aroma dish. Why must there be eggs? Because the temperature at which eggs solidify is relatively low and they are easier to burn. Therefore, whether you mix the egg liquid and rice evenly or fry the eggs into filaments to let the egg aroma penetrate into every grain of rice, it is through the eggs that the rice produces a burnt and fragrant taste, which is the wok aroma.
Second, what you eat is the balance of water and oil. The amount of water in the rice must be reduced to a certain extent so that the rice can be fried to make each grain distinct and not sticky. But you can't let the water lose too much. If the water is lost too much, the rice will not have the warmth of rice, but will be too dry and taste bad. The same is true for the oil in the egg fried rice. Without oil, the reaction between the pan and the food will lack a barrier and the wok aroma will not be stimulated; if too much oil is added, the rice will be soaked in oil, which will make it greasy and lose its aroma. When frying, you have to let the water lose just enough for the rice to absorb some of the oil, react with the temperature, produce a burnt aroma, and produce wok aroma. But you can't let the fried rice be soaked in oil, which will absorb too much oil and make people feel greasy.
Third, eat the reaction produced by the interaction between the ingredients. There are many types of fried rice, such as Lao Gan Ma fried rice, seafood fried rice, and Yangzhou fried rice, but they all cannot do without one thing, that is, eggs. The reason I mentioned before is that eggs can make the rice produce a burnt and fragrant wok smell. Similarly, with so many types of fried rice, why are the ones I listed above classics? It is still because of the reaction produced by the interaction between the ingredients, that is, the taste, aroma, and taste after fusion. It is not about what ingredients are good to put, but you must consider the balance and adaptability of the ingredients.
Therefore, egg fried rice is by no means a simple dish where you just put whatever ingredients you want in it. Instead, it must be able to evenly blend the flavor of the wok, master the heat, and perfectly blend and volatilize the aroma, character, and taste of each food. Only then can it be called a qualified egg fried rice. "
"Wow, you're worthy of being a magazine review writer. You can even talk so much about a dish of fried rice. You're really good at talking..." Wen Xinyuan stared at the big screen in front of him in amazement.
Although I knew I was not the one commenting on the fried rice as soon as I heard it, and I was a little disappointed, it is still a rare opportunity to experience the live water injection by a famous host in my lifetime.
“I didn’t know egg fried rice was so good. It makes me want to learn how to make Yangzhou fried rice. Dang Yongge is really good.” The fat man who had collapsed moved his butt and sat up again with a serious and enthusiastic look.
"Let's get back to the topic and talk about this contestant." Dang Yongge continued, "This contestant's egg fried rice almost has all three of the points I mentioned above. It has a strong wok flavor, the oiliness and elasticity of the rice itself are well controlled, and the ingredients are roughly compatible and integrated. Why do I say roughly? I think this contestant himself didn't think clearly about what to put in. At the beginning, he was just trying to imitate Yangzhou fried rice, but he didn't think clearly about how to simplify the simplified version of Yangzhou fried rice. He didn't have a clear direction in his mind about the discarding and selection of ingredients. He wanted to include as many ingredients as possible, but in the end he may have found that he couldn't do it, so he changed it temporarily.
Therefore, we can eat chopped shrimp, fried eggs, chopped mushrooms, shredded scallops, and even green onions added twice in the rice. However, our Yangzhou fried rice is to cook part of the auxiliary ingredients in the soup, so that the flavor evaporates into the soup and then blends into the rice. This contestant obviously knew that this time was definitely not enough to cook the soup, so he probably changed the chopped mushrooms and shredded scallops to blanching, blanching, seasoning, and stir-frying. This resulted in the dish being rushed in the end. There is adaptability between the ingredients, but it cannot be said to be a perfect fit. Instead, there is a sense of haste. But this contestant has the foundation. Although it was rushed, it is still a qualified egg fried rice, so Teacher Nan and I still gave him a vote.
I specifically mentioned this contestant's dish as a typical example. Many contestants make the same mistake as this contestant. They have the skills and work hard, but they are used to reading from the script and no longer think from this perspective. "Dang Yongge tapped his temple with his index finger, "This leads to being able to cook, but not knowing why the dish is delicious. Knowing that this ingredient is delicious, they add it in, but there are too many delicious ingredients and they don't know how to subtract."
"As expected of a sharp tongue! This tongue and language system are amazing!"
"I think what he said is very right. Damn, I should have recorded it! Such a classic teaching!"
"No wonder people spend a lot of money to invite him to the store to taste the food. It's money well spent."
"This is the first time I admire a non-chef so much in cooking..."
When Dang Yongge paused, the contestants in Hall No. 2 once again sparked a small climax of discussion.
"Okay, that's enough nonsense. I hope everyone can get something useful from it. If not, just think of it as me buying time for our table cleaning staff. Now I'll give the right to speak to other judges." Dang Yongge smiled and handed the microphone to the next judge.
There was another round of warm applause. Zhao Xiaojing clapped while thinking about the comments of the two judges. At this moment, she completely understood what Wen Jin meant by letting her come to broaden her horizons and see the outside world, where she would always learn something.
The advice from professionals is truly refreshing and allows us to see many things that we could not see before.
After Dang Yongge finished speaking, the tables were cleared and the remaining four judges took over the microphone and continued Dang Yongge's approach. One of them picked a dish that did not get full marks and gave a simple comment, then announced the entry of the second group of contestants.
Although the remaining four judges spoke simply, they were professional judges after all. Although their comments were not as eloquent as the first two, they were also very insightful.
However, Fatty didn't hear any comments from the judges on his stir-fried beef noodles until the very end, which made him feel disappointed. After all, even Wen Xinyuan's oyster omelet had been suggested by Di Tianhe, so he was the only one who was not well-known among the three.
However, the fat man's indifferent mood did not last long, as he was interrupted by Wen Xinyuan's endless bragging.
"Our restaurant serves authentic Fujian cuisine, which has been passed down from my great-grandfather's generation!"
"My second grandfather is my grandfather's brother, so why isn't he considered my restaurant? My grandfather just passed away early. When he was alive, he was also a cook. My second grandfather and I were both taught by our great grandfather."