Chapter 185 Pan Fried RiceOutside the cafeteria window. The employees of the staple crops department who were preparing meals were curiously peeking at what was going on in the kitchen. They originally thought that only the rumored information turbulence contacts had the skill to transform decaying food materials into something magical, but they did not expect that these students who seemed to be just here to join in the fun actually had the skills. In fact, most of the students in Class 8 of Grade 1 are as good at cutting and peeling vegetables as the junior and senior high school students in the 21st century who order takeout and eat out all day. When they went to the kitchen for the first time, they could peel radishes and potatoes to a thickness of half a centimeter. Kagawa was born to hate wasting food, and she almost used up all her strength to control herself from kicking them all out of the kitchen. If it weren't for the fact that these gluttons learned how to kill chickens and fish very quickly, Kagawa wouldn't have wanted them to touch the kitchen utensils. Fortunately, in the past two months, they often came to the Tongue Club under the guise of helping out to get free meals. Not to mention the knife skills that test one's skills such as slicing and shredding, just the technique of peeling the skin has improved a lot compared to before. There are even one or two people who can peel the skin thinner than Ouyang Yating and the other two. If it weren't for the club president of those two people who refused to let them go no matter what, Kagawa really wanted to poach them to contribute to his own club. Almost ten minutes passed. Ouyang Yating and the other two, as well as the students from Class 8 of Grade 1, had already washed and cut all the ingredients and placed them neatly on the workbench next to them. Xiangchuan no longer had an excuse to slack off. She stood in front of the workbench in the cafeteria. Whether in the kitchen behind her or at the food window in front of her, people on both sides were looking at her, curious about what Kagawa wanted to do. Kagawa picked up the shovel, took a deep breath, and looked at the shovel in his hand with resentment - or to be more precise, the soup spoon.
Modern people rarely use kitchen utensils, and even if they do, priority is given to models produced and allocated to kitchen AI. The spatula she usually uses in the kitchen of the Xiang family mansion and the kitchen of the Tongue Society restaurant is a specially customized version. Originally, there was nothing wrong with using a soup spoon to make fried rice. When Kagawa was still an ignorant junior high school student, he would often secretly eat freshly fried rice and fried noodles without his parents' knowledge. The chefs at the stalls skillfully used heavy soup spoons to fry these midnight snacks. But the problem is that she is facing a frying pan! Can this thing be fried with a spoon? Xiangchuan, who has been using frying pans for more than 20 years, was shouting in her heart. She even regretted why she didn't go home and make these again. But the ingredients were ready, and there were dozens of eyes staring at her. No matter how tough she was, she wouldn't dare to escape at this moment. Never mind, let's give it a try. Kagawa turned on the heating table in despair. Kagawa looked around at the ingredients and decided to start with the beef fried rice. Place the frying pan on the heating table, pour a spoonful of oil into it, wait for the oil to gradually become hot, and then Kagawa quickly put in the thinly sliced beef. The bottom of the pot made a sizzling sound, and the aroma instantly filled the entire kitchen. Even the few beef lovers who often went to Yuexiang Restaurant to eat grilled steak or steak buns couldn't help but swallow their saliva at the aroma of beef in the air. Kagawa's wrist flexibly flipped the spoon, frying the beef until slightly charred, then added salt and appropriate amount of pepper to season. Next, put the rice that had dried in the refrigerator at noon into the pot, press and stir-fry with a spoon so that every grain of rice is coated with fat and beef juice. The aroma of oil and beef intertwined together, tempting everyone's sense of smell. At the same time, it was mixed with the aroma of the chemical reaction between rice and hot oil. For a moment, the kitchen where the fragrance could be smelled was filled with the sound of swallowing saliva. Kagawa didn't have time to pay attention to the reactions of the people around him. He quickly added the chopped vegetables and finally sprinkled some chili powder to make the color of the whole fried rice look more attractive. Since it was the first time to use such kitchen utensils to make fried rice, Kagawa was not sure about the appropriate heat and time. He could only scoop out a small handful of rice with a spoon and put it on a small plate to taste it after every few minutes, and then continue to stir-fry. After repeating this five or six times, the beef fried rice was finally served on the plate. Since she had tasted several mouthfuls just now, Xiangchuan was not too eager to eat secretly, so she cleaned the fried rice pot and spoon swiftly. Of course, she did not forget to ask the kitchen AI to help watch the fried rice just out of the oven, in case the hungry gluttons around her licked the whole plate in a blink of an eye without leaving even a grain of rice for her. Kagawa didn't rush to eat right away, but instead heated the pan again, added oil, put in the diced chicken, and quickly stir-fried it until the chicken turned white, then added the diced carrots and eggplant. The eggplant began to slightly release juice under the high temperature, and the oil mixed with the vegetable juice made the aroma of the fried rice more intense. It would be great if there were salted fish or bacon, and the aroma would be amazing if they were fried with eggplant. Xiangchuan regretted it in his heart. But her hands did not stop. After seeing that the eggplant had become a little soft, she added two large spoonfuls of rice and pressed and stir-fried it rhythmically with a long-handled spoon until the rice, chicken and vegetables were evenly mixed. Looking at the freshly made fried rice in front of her, Kagawa still felt sorry that she couldn't use soy sauce freely at the moment. A little light soy sauce to enhance the flavor and a little dark soy sauce to color the fried rice would make it look delicious. The fried rice with vegetables and chicken in front of her made her feel like she was making a diet meal. The chicken cubes she fried before were also made with skinless chicken, which made the fried rice look healthier.
After all, I should add something. Kagawa looked at the fried rice in front of him with a speechless look. She opened the seasoning jar next to her and added a small amount of vinegar to the fried rice with a small spoon. The white vinegar evaporated directly into the air after touching the fried rice, emitting a pungent aroma, which made the fried rice slightly sour in its richness, like a delicate embellishment, breaking the previous single oily aroma and making the whole pot of fried rice exceptionally fresh and rich. At the same time, sour taste is also the most stimulating taste buds. Kagawa clearly felt that the frequency of swallowing saliva in the crowd in front of her and behind her increased sharply, especially the group of gluttons behind her. Kagawa even had reason to suspect that if she walked away for even half a minute, this group of people would eat so much that there would be nothing left for her on the plate. The answer is that modern people have good teeth. After frying two servings of rice in a row, Xiangchuan had become somewhat resistant to the smell of oil smoke. She looked at the shredded potatoes and wondered whether she should just make some vinegar-fried potato shreds, but she still chose to fry the third serving of rice. The main reason was that she wanted to wait until the dried peppers were dried before trying them properly. She had gotten tired of the non-spicy version of shredded potatoes with vinegar these days. But that doesn't stop her from using chili powder to make spicy potato fried rice. Kagawa first put the shredded potatoes into hot oil and stir-fried them. The aroma of the potatoes was fully stimulated in the hot oil, and the golden color gradually appeared. The crispy texture was particularly charming through the swirling oil. After seeing that the potato shreds had changed color, he added appropriate amounts of salt and chili powder. The red chili powder adhered to the potato shreds, and the pungent smell gradually spread through the stir-frying, causing several students who were not used to spicy food to sneeze. Kagawa did not stop working. He fried the chili powder evenly and added it to the rice. Just like before, he used a long-handled spoon to crush it and stir-fry it at the same time until the shredded potatoes and rice were tightly embraced together and every grain of rice was wrapped in the spicy and fragrant oil. Finally, add some greens and stir-fry for a while before serving. The spicy potato fried rice is ready. Compared with the beef fried rice, this one is spicier, which makes the eyes of several students in Class 8 of Grade 11, who had awakened some spicy gene due to the stimulation of chili powder during the previous barbecue, light up. But that's not all. Kagawa washed the pan with familiarity and glanced at the eggs next to it. Since we are going to make fried rice, how can we miss the best of all best? Kagawa heated the pan again and poured in a proper amount of oil. While the oil was heating, she quickly picked up the eggs next to her, beat four eggs into a bowl and stirred them evenly. When the oil was hot, she poured the beaten eggs into the pan and quickly stirred them with a long-handled spoon. The eggs quickly solidified in the hot oil and became golden and soft. These movements were done in one go, like flowing water, and Ouyang Yating and the other two looked at Xiangchuan with different eyes: When did Xiangchuan's movements become so flexible? He was obviously so weak when doing warm-up exercises in physical education class. Of course, Kagawa noticed the surprised looks from the three members standing closest to her, but she really couldn't spare the time to teach them a lesson. After seeing the eggs in the pan gradually expand slightly, she poured the rice into the pan and stir-fried it with the eggs. Although her cooking skills could not achieve the legendary "every grain of rice is wrapped in soft eggs", she could use a trick. The egg liquid in the pan was only cooked on one side, and the other side was still half-cooked. Pour the rice on top, and the rice would be more or less coated with the egg liquid. As it was stir-fried in the hot pan, the rice gradually showed an attractive golden color. Then, Kagawa added appropriate amounts of salt and pepper for seasoning, and finally sprinkled some chili powder when preparing to serve the dish to add some color to the slightly monotonous fried rice. The classic egg fried rice is ready. Kagawa puts the fried rice on a plate, and the whole kitchen is now enveloped by the overbearing aroma of fried eggs. The fragrance of eggs is everywhere, and the golden rice is shining in the sun. This made the students in Class 8 of Grade 1, who had tasted fried and baked eggs before and deeply appreciated the deliciousness of egg dishes, so hungry that their eyes turned green. Looking at the four plates of fried rice on the table, everyone's eyes were flashing with the light called "I want them ". How can Kagawa finish all this fried rice by herself? Let me help her eat it! At this moment, the thoughts of all the students in Class 8 of Grade 1 were highly unified.