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Chapter 908 A home-cooked restaurant on the verge of bankruptcy (3)

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    ¡°It¡¯s all lazy people who say overnight fried rice is good.

    They are also people who are not good at cooking.

    Why do they use overnight rice for frying? That¡¯s because overnight rice is relatively dry and is easier to separate when fried, making it appear that the grains of rice can be separated.

    What does this mean?

    This means they don¡¯t know how to cook.

    Your rice is not cooked well. You obviously put a little too much water in it, and the rice is still not very dry after being left overnight.  "

    Qiao Mu complained while explaining.

    Complaining about her son¡¯s poor cooking.

    ¡°Mom, what¡¯s so important about this? And doesn¡¯t fresh hot rice tend to stick to dough when fried?

    I have been a chef for decades.

    You won¡¯t even be able to cook food when it reaches your mouth.  "

    Zhang Xijun is simply helpless. No matter how he looks at it, he feels that his mother only knows verbal skills.

    "Take pleasure in belittling him."

    Qiao Mu turned to glance at him and asked:

    "Since you can cook rice, tell me how many types of rice there are. Don't talk about the varieties of rice, but talk about the major classifications of rice, what characteristics different types of rice have, and how to cook those classified rice."

    ¡°Ah, are there any classifications for rice?

    Isn¡¯t it just round rice and long rice?

    And sticky rice?  "

    Zhang Linyu, who had been watching on the side, was a little confused. What kind of classification could this rice have? Apart from long, round and glutinous rice, there was nothing else.

    ¡°It¡¯s true to say that you are uneducated and incompetent.

    Something long and round.

    That¡¯s called indica rice and japonica rice. Mom, that¡¯s not a problem for me. There are three types of rice, indica rice, japonica rice, and glutinous rice. However, glutinous rice itself can also be divided into glutinous indica rice and glutinous japonica rice, so there are four kinds.

    Japonica rice is rounder and has a stickier texture, making it more suitable for cooking porridge. The texture of rice is also relatively soft and glutinous.

    Suitable for normal consumption by middle-aged and elderly people.

    Indica rice is a long rice with a hard texture and an average texture when used in porridge. It is more suitable for home-cooked fried rice.

    Needless to say, glutinous rice is stickier.

    It is almost not suitable for fried rice. Adding a little when cooking porridge can make the porridge stickier.

    However, different places have different habits. What we grow here is basically japonica rice, so I also use japonica rice for cooking. That means the logistics are relatively smooth now. But ten or twenty years ago, some of us might not have  I have never seen indica rice, only japonica rice and glutinous rice.

    I¡¯m right, what¡¯s the point?

    How can I, a cook, not even know how to cook rice?  "

    Zhang Xijun rolled his eyes at his son first.

    Then he became very confident and looked at Qiao Mu plausibly, talking about his understanding.

    "Don't say that your son is uneducated and incompetent. Do you think you are any better? In general terms, there are only three or four kinds, but can't you classify it more finely? Is japonica rice just one kind of rice?  , is indica rice the only kind of indica rice?¡±

    While talking, Qiao Mu had already beaten the egg liquid in the bowl and put it aside.

    Zhang Xijun was a little confused and puzzled:

    "Mom, please don't embarrass me, please. How will you divide them? Can they be divided into Changjing No. 1 and Changjing No. 2? Didn't you say that they are not divided according to varieties?"

    ¡°I didn¡¯t ask you to divide them according to varieties!

    Can indica and japonica rice be grown for only one season?

    In some places, indica and japonica rice can be grown in summer and autumn, and in some places it can be grown in three seasons. Is the rice harvested in summer the same as the rice harvested in autumn?  Is it the same as the rice harvested in winter?  The same kind of rice harvested in different seasons has very different tastes.

    Although there are fewer people planting three-season crops now.

    ¡°But there are two seasons.

    There is a big difference between early rice and late rice. Can rice harvested in summer be compared with rice harvested in autumn? Of course, autumn rice is more in line with the season, and its maturity and growth time are higher and longer.

    ¡°Moreover, even if early rice and late rice have the same weight and the same variety, you have to add different amounts of water. Even if they are both equally dry, the moisture contained in the early rice itself is less than that of the late rice.

    So you need to put a little more water when cooking.

    Put a little more water than late rice.

    Look at the rice you are cooking, it is obviously late rice, and you also add too much water. If you want fried rice to be delicious, it is best not to use early rice or late rice.

    It is best to use single-season rice, which means rice that is only grown for one season a year and cannot be hybrid varieties.

    Tomorrow you go to the market with me to buy food.??.

    By the way, buy rice, I will teach you how to choose.

    ¡°Shut up for now and watch me cook rice.  "

    Qiao Mu kept talking non-stop, and soon prepared all the steps that needed to be prepared in advance, and officially started the fire.

    Then pour the oil and add the chopped green onion.

    After waiting a few seconds for the oil to heat up, pour the eggs in and stir-fry for a while, then when the eggs are half-cooked, pour the rice down.

    Start to turn the pot to divide the rice, stir-fry and add salt.

    After three minutes, the egg fried rice will be ready.

    The grains of rice are separated and embellished with thinly chopped egg droplets, which is very different from the egg droplets that are pursued by some restaurants to wrap and separate the rice.

    That kind of rice looks pretty good.

    But Qiao Mu didn¡¯t like it.

    Because when people with very sensitive tongues eat it, the operation step of putting the rice first and then the eggs will cause a very subtle eggy smell to be wrapped in the rice. Of course, most people cannot taste this eggy smell.  It won't taste bad, after all, the taste is too subtle.

    It is obviously worthwhile to let go of this subtle flavor and make the fried rice look more beautiful.

    However, Qiao Mu still didn¡¯t like it.

    When you eat it by yourself, of course you have to pursue the perfect taste. Besides, the egg drops garnished with the rice doesn¡¯t necessarily look bad, it¡¯s just a different direction of presentation.

    "Mom, can I have a taste?"

    Zhang Xijun saw that Qiao Mu had already served the egg fried rice, and he quickly wanted to be the first to try it.

    Judging from the operation steps just now, his mother's skills should be good. She didn't add any dark seasonings in the process, only a little salt.

    So, this meal shouldn¡¯t taste bad.

    ¡°Try it and see if it¡¯s different for you?

    Then, tell me your thoughts!  "

    Qiao Mu said as he took off his apron.

    Although it was just fried rice, she didn¡¯t want too much oily smoke smell on her body.

    On the other side, Zhang Xijun, who had received permission, immediately took a spoon, scooped a spoonful of freshly baked egg fried rice into his mouth, and chewed it carefully. His son next to him did the same.

    In the mouth of the fried rice, the fusion and relatively distant taste of egg droplets and rice burst out with a springy and light fragrance. It tasted particularly comfortable, as if it should be like this. The light salty taste inspired the unprecedented naturalness of rice and egg droplets.  Original flavor.

    Until then, Zhang Xijun knew the true meaning of salt being the top of the 100 flavors. Their catering industry was on the wrong path. In their current catering industry, MSG is the top of the 100 flavors.

    Salt should only be used as an auxiliary ingredient.

    No matter what name is changed, whether it is changed to chicken essence or other essence, MSG glutinous acid Anna is the main ingredient of those condiments after all, it is just a different name.

    ¡°It¡¯s indeed delicious, dad. It¡¯s more than ten times better than your fried rice. I¡¯m willing to pay five yuan for your fried rice.

    Grandma¡¯s fried rice.

    I¡¯m willing to pay fifteen no matter what.  "

    Although Zhang Linyu mainly studies Western food, it does not mean that there is something wrong with his tongue. He can still taste whether the food tastes good or not.  (Remember the website address: www.hlnovel.com
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