Uncle Qin and the other four 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 smiled and nodded.

Ye Yirou put down her phone and stepped forward to greet him. When she saw Qin Xiaotian, she was stunned for a second and said in surprise: "Grandpa Qin?"

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

Ye Yirou said quickly: "I'm working for Shen Yi here."

Uncle Qin was stunned.

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

Although Manager Shen seems to be a nice person, and the job remuneration for him should be good, it is still not as comfortable as following that boy Ye Xiangnan, right?

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

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

Uncle Qin raised his eyebrows: "New dish?"

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

Uncle Qin nodded: "Two steamed sea bass, four bowls of egg fried rice, four soup dumplings, four leek and egg buns, that's all."

"Okay, Grandpa Qin, wait a moment."

Ye Yirou wrote down the dishes and walked to the kitchen to tell Shen Yi.

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

The seabass is thawed.

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

You have to hold it with both hands when picking it up, otherwise it may fall apart.

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

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

Finally, add the secret spices you just made.

Stir it evenly with chopsticks and set aside.

Shen Yi took out a small piece of sheep spine.

Use a knife to scrape off the mutton, then chop it into minced meat, mix it with the scooped out mutton marrow, pour it into the previous small bowl, and stir again.

The so-called freshness lies in the two words fish and sheep!

Fishy mutton, logically speaking, it would be unpalatable if put together.

There will be no fishy smell and mutton smell canceling each other out.

But after Shen Yi's previous perfect treatment of the sea bass, more than 90% of the fishy smell has been removed.

With the addition of seasonings such as onion, ginger, garlic and cooking wine, 90% of the mutton smell can be removed.

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

At this time, the effect of Shen Yi's secret seasoning comes into play.

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

Mix it according to a special proportion, heat it in a microwave to become solid, and then grind it into powder.

The first smell is slightly spicy, not surprising, but the next moment it turns into a rich, fresh and sweet fragrance, which is intoxicating.

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

Not only can it perfectly neutralize the remaining fishy mutton, but it can also enhance the taste of steamed seabass.

This will be the ultimate in umami!

Make these preparations.

Shen Yi used chopsticks to open the small opening in the belly of the fish and poured the seasonings in the small bowl into it.

Use a slender green onion thread as the thread, and use a silver needle to seal it.

The other fish was processed in the same manner and was processed in three minutes.

Open a steamer.

The fire has boiled the water, and it is steaming gurglingly.

Shen Yi put the plate with the seabass in it and closed the lid.

Next, you need to wait eight minutes and twenty-three seconds.

If it is one second faster, the fish will be undercooked; if it is too late, the fish will become mushy and taste bad.

Although the impact is minimal, if it can be done perfectly, why not do it?

Next is egg fried rice.

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

Two point six degrees Celsius!

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

It can actually cool the rice required for egg fried rice to the optimal temperature!

Rice at this temperature will undergo starch aging.

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, mix well and set aside.

Shen Yi heats up the iron pot, pours in an appropriate amount of peanut oil, slides the pot and pours it out.

This way the fried eggs won't stick to the pan when fried rice is fried.

Pour in an appropriate amount of peanut oil again, and when the oil heats up, pour in the rice, which will make a sizzling sound when it comes into contact with the hot oil.

When the rice is heated to a certain temperature, Shen Yi quickly pours in the egg liquid.

Next is the most critical step.

Bump the spoon!

This step directly determines whether your fried egg fried rice will be golden or yellow and white.

The egg liquid falls from the bowl like a golden waterfall.

The moment the egg liquid touches the rice.

Shen Yi's hand moved!

The iron pot was quickly pushed forward and then shaken. The rice was pushed up and all the rice was lifted up.

In slow motion, it looks like a white wave, and then it cleverly falls backwards, just enough to cover all the falling egg liquid.

Shen Yi flicked it casually.

The bowl in his right hand spun and flew out, landed on the table, rotated in place to relieve its force, and finally stood up steadily!

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 egg fried rice in front of him.

The iron pot was waved like an arm in his hand, and with every push and pull, the rice turned into a wave of water, tumbling in the small space.

Raising high and falling heavily, during this process, the rice and egg liquid collided and merged, and not a single grain fell outside the iron pot!

"Hoo ho ho!"

The flames under the iron pot were burning fiercely, and the iron pot was moving back and forth above.

It’s worth noting!

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

Because the fuel in this layer has the most contact with oxygen, it burns most completely and has the highest temperature.

Can solidify egg liquid quickly!

If an ordinary chef dares to do this, his egg fried rice will be labeled as a failure.

The egg liquid solidifies quickly.

This means that the time you have to react is very short, and there is no chance for mistakes.

If you are not careful, the egg liquid will quickly solidify and form lumps.

But Shen Yi was able to make perfect use of this.

at high temperatures.

With the god-level spoon-bumping skills, the egg liquid will cover every rice grain more tightly, quickly and evenly.
To be continued...