I have a restaurant in East Sakura

Egg skins are really different from ordinary ingredients.

If it is the egg added to the fried rice, it is much simpler, but the Mother Sun Ball is different.

The original version of this dish is to use the iron plate laid on the Great Wall to make egg skins after the fried rice balls are rolled into balls, and roll all the fried rice into balls to wrap all the egg skins in the fried rice. superior.

In order to absorb all the yang energy on the Great Wall at that time and the arrogance that escaped from the dragon veins, and even the panic and righteousness of the iron-blooded army on the Great Wall.

It is used to expel the extremely insidious cold and bad luck formed by Kaiyou, the leader of the dark culinary world in Zhongzhou, with the secret skill Eight Forms of Demon Breaking.

So strictly speaking, this dish should be regarded as a limited dish at the location of the Great Wall.

If Zhao Fuyu wants to restore this dish, he must work hard on the appearance and production of the egg skin, and this is not difficult for him at all.

After such a long time, Zhao Fuyu thought of many plans in a flash, such as sending fried rice and egg skins into the sky, and after receiving the influence of the sun, they all fell down together.

Make a combination in mid-air, wrap the fried rice with egg skin, and when it lands, it can just form a semicircle in the cooking bowl, similar to rice bowl or omelet rice.

Another is to lay the heat-absorbing iron plate to gather the heat of the sun, and then make the egg skin on the iron plate while letting the fried rice roll down, not only can the layers of egg skin wrap the fried rice, but also maintain The inner layer of the egg skin is soft and incomparable.

But these two thoughts were quickly denied by Zhao Fuyu.

Because although these two methods can complete this dish, after all, it still tests the combination of hand strength and eyesight of the individual too much, and requires too much physical fitness. What about people?

Can I continue to use this similar method to cook?

If it has to be divided into several people to cook, then Zhao Fuyu's idea is actually not outstanding.

Considering that more ordinary people can also use some of the methods he taught to cook, they don't think it is impossible, but they just think it will be a little difficult.

In the end, Zhao Fuyu chose the current version.

The egg skin is still prepared in advance, and it needs to be made on an iron plate heated by the sun, but the iron plate for making the egg skin is different from the iron plate that finally combines the egg skin with fried rice.

Since the consistency of the dishes cannot be controlled in a short period of time, the cooking process of the dishes should be segmented if it can be compensated.

What Zhao Fuyu did was this kind of thing.

First, use an iron plate that gathers the heat of the sun to make egg skins, and then use another iron plate to allow the smell of the sun to better contaminate the cooking.

In particular, this kind of egg skin is also very particular, similar to the method of making traditional tamagoyaki of Dongying cuisine, but there are differences.

Because it is to be wrapped around the fried rice ball, the egg skin cannot be thick, but this kind of thickness is relatively speaking. Compared with the real ordinary egg skin, it is still a bit thicker.

This is what cooking needs to decide, the relative thickness, not the thickness in the conventional standard.

This kind of egg skin has no special taste in the recipe, so this is the part that most cooks can freely play. As long as it doesn't go too far beyond the normal range, then it is acceptable.

Just pay attention to the egg skin that needs to wrap the fried rice ball. It must not be too thin, otherwise the impact force will break the egg skin when it is rolled down.

But it can't be too thick, because it needs to be wrapped in several layers, so that the temperature and breath of the sun absorbed by the egg skin can slowly penetrate into the fried rice.

Zhao Fuyu cracked about a hundred ordinary eggs before he finally got enough. It is also known that this dish consumes far more ingredients than imagined.

So why did he dare to use dry seafood and other types of strong-flavored ingredients into fried rice, because compared to the fried rice, these ingredients are actually not much.

Rice is always the protagonist, and the supporting roles of these ingredients are just supporting roles that make the taste richer and absorb more sunshine and flavor.

While using an egg beater to stir the egg liquid, he then added tasteless whipped cream to increase the smoothness of the egg liquid, and then filtered the egg liquid with a sieve to remove those proteins that cannot be stirred and will affect the taste and egg yolk coagulation.

Then Zhao Fuyu put the crushed Boston lobster yolk into the sifted egg liquid, and even some chopped broccoli, green onion, etc., also to enhance the flavor, let the egg liquid Not only golden, but also rich in content.

And it is consistent with fried rice inside and out.

As for the seasoning, Zhao Fuyu didn't make it too complicated, but just put some salt and sugar before making the egg skin. The purpose was actually to prevent the seasoning from being added too early, let the vegetables release their flavor, and dilute the egg liquid.

Don't look at him adding a part of the tasteless whipped cream, but that is to increase the tenderness of the egg liquid, without seasoning. Naturally, the concentration of the egg liquid is controlled.

If the egg liquid is too diluted with water, it will not form, and naturally it will not be able to wrap the fried rice.

It is now finally complete.

Cooking with the sun was an incredible thing in the past, but it is no longer difficult in modern times. Whether it is using the sun's light to heat the iron plate, or absorbing sunlight and converting it into electrical energy that can be used by electrical appliances, it is no longer difficult. something to consider.

Zhao Fuyu is still simpler and more direct. He gathers sunlight as the heating method of the iron plate, spreads a layer of butter on it, and then quickly completes the pieces of browned egg skins.

After controlling the heat, put one piece down after finishing one piece, stack them layer by layer, and use the residual heat to slowly cook the egg liquid and vegetables in the inner layer to a suitable level.

It has reached the level required for cooking, and it is also the level required by Zhao Fuyu.

It can be said that the completion of the egg skin also indicates that everything will be completely completed!

Don't look at it as a simple fried rice lesson, it started at eleven o'clock in the morning, and now it's almost two or three o'clock at noon.

While the sunlight is getting stronger and stronger, only this kind of sunlight concentration can heat the iron plate to an appropriate level. The intense sunlight concentration turns into scorching high temperature, and soon a slice of egg liquid is cooked.

The passage of water vapor also made the egg liquid stained with the scorching heat that seemed to come from the sun, but the rest of the heat soon dissipated the scorching heat of the day and turned it into a soft warmth similar to the light of the morning sun.

A scent of eggs soon echoed in Ye Zhonghuo.

As a result, everyone in the live broadcast heard the sound of swallowing saliva from a group of monsters and monsters who were broadcasting live from the microphone.

'grunt'

Almost at the same moment, it also attracted all the diners who watched the live broadcast