The Spirit of Gourmet

Chapter 213 A delicious meal completed simultaneously!
"It's [Highly Concentrated]!"

The host's exclamation rang out at that moment.

"This cooking technique can concentrate the flavor of the soup. Du Ziyan is using it in this pot of soup that has been thoroughly stewed, and he has just added rice to it."

"I think I already know what he's going to do!"

"But this cooking method is simply unheard of!"

"What will Du Ziyan's final product look like? Let's wait and see!"

"What an interesting approach." On the judging panel, Lu Suzhi, the food recommender, watched Du Ziyan's every move with anticipation in his eyes. "Adding rice directly to the soup should be considered a way of cooking porridge."

"But with the addition of the [Powerful Concentration] technique, the final product will definitely not be as simple as porridge."

"I'm already looking forward to tasting the dishes cooked by Du Ziyan." Bao Heng, the food recommender, laughed heartily, a strange light flashing in his eyes. "I have a feeling it will be a complete surprise."

"Speaking of which, Qin Lang has made so many side dishes. What are he going to do with the rice and these side dishes?" Pang Ju, the animal food recommender, couldn't help but ask. "And all the soup and broth, is it going to be a rice bowl?"

“A rice bowl with toppings is a bit much.” Lu Suzhi shook his head with a wry smile. “I took some time the other day to learn more about these two contestants. I heard that Qin Lang is good at a dish called fried rice with eggs.”

"What he's doing now is somewhat similar to making fried rice, or perhaps an upgraded version of fried rice?"

"Huh?" Pang Ju shook his head. "Fried rice? How can fried rice have soup in it? Are you going to make it into a dish and rice combination?"

"You'll see when you see it." Lu Suzhi smiled and shook his head.

In fact, he had some suspicions in his heart.

But he wasn't sure if Qin Lang would actually do that.

Because that method is incredibly difficult.

Amidst the discussions among the food critics, Qin Lang, having completed the "Crescent White" and "Fragmented Gold" dishes, finally began working on the rice.

Heat a wok without adding any oil. Pour the beaten egg yolks and egg whites directly into the wok. Before the raw egg mixture has solidified, quickly add the slightly cooled rice and stir-fry rapidly.

Just seeing Qin Lang's movements caused gasps of surprise to erupt in the arena.

Anyone with basic cooking skills knows that unless the ingredients are rich in oil, any food will quickly stick to the pan if it is put directly into the pan without adding cooking oil.

Egg yolks and egg whites are clearly not oily ingredients, and rice contains absolutely no oil. If you put these ingredients directly into the pot, won't it turn into an unappetizing culinary disaster?
The next moment, Qin Lang showed them with his actions.

will not!

With precise control of the heat and rapid stir-frying, the golden egg liquid quickly coats each grain of white rice, solidifying into a perfect egg membrane on the surface of the rice.

This is the "gold-wrapped silver" in Yangzhou fried rice.

"Crescent white", "broken gold", "gold wrapped in silver" - the simple egg takes on three different states during the frying process, giving it a different texture. This richness is the unique charm of Yangzhou fried rice.

As Qin Lang tossed the wok, the golden rice, like fine gold dust, rose high and then fell, with a drop of more than a meter, but not a single grain of rice spilled out of the wok.

A chorus of exclamations and applause quickly erupted from the audience, and even the host couldn't help but shout again.

"Incredible!" "Qin Lang's cooking skills seem to tug at our heartstrings time and time again. From the previous dragon beard noodles to this amazing wok tossing, we were so tense that we couldn't breathe. But time and time again, it proved that everything was under Qin Lang's control!"

Is everything under control...?

Hearing the host's exclamation, Qin Lang smiled faintly and glanced down at the rice in the pot, which had been slightly dried out.

At this moment, the friction between the rice and the pot has produced a "shh" metallic scraping sound. Add a little oil, toss it a few more times, and the distinct grains of rice seem to come alive and start jumping around in the pot.

Having reached this point, Qin Lang's gaze then fell upon the various ingredients that had been prepared earlier.

Lu Suzhi sat up straight involuntarily, staring intently at Qin Lang's next move, even forgetting to breathe.

Could it be as I'm guessing?
Add the broth to the fried rice, and then use precise heat control to stir-fry until the broth evaporates, allowing the essence of the broth to infuse into every grain of rice!

"Wow--"

As Qin Lang poured a spoonful of sauce and broth over the fried rice, Lu Suzhi slammed his fist on the table in front of him, his eyes gleaming with excitement.

"it is as expected!"

"Hey, Lao Lu, stop playing riddles!" Pang Ju couldn't help but speak up. "So it really is what it is?"

Lu Suzhi calmed down and smiled without saying a word.

"Just keep watching, and you'll see."

In the room, as a spoonful of broth was added, Qin Lang stirred it a few times with a spatula to ensure the broth was absorbed as evenly as possible, and then continued to toss the wok.

The heavy wok seemed light as a feather under his rhythmic tossing. The golden fried rice gained new colors with the addition of various ingredients, and the tossing process became even more dazzling.

Qin Lang quickly stir-fried the rice in the pot until it was dry, then added the second spoonful of broth, followed by the third and fourth spoonfuls.

The spare bowls filled with broth were being emptied at a visible speed, but the bowls full of broth brimming with various essences seemed to evaporate into thin air, having no effect whatsoever on the perfectly separated grains of fried rice.

The expected sticking and clumping did not occur at all. Even after all the sauce was added to the rice, the "golden-wrapped silver" rice in the pan remained distinct!
Amidst gasps and applause from countless spectators, Qin Lang quickly added chopped scallions, cooked peas, white cabbage, and crushed gold, stir-frying rapidly until all ingredients were evenly mixed and completely separated, then turned the heat down to the lowest setting.

Make a small hole in the very center of the fried rice and bury a handful of chopped green onions inside. This is the last of the "three rounds of green onion" in Yangzhou fried rice.

Cover the third layer of chopped green onions with the fried rice from all four sides, simmer for one minute, then stir-fry for the final time and serve.

Yangzhou fried rice, which carries a century of history and the local customs of Yangzhou, is showing its complete form for the first time in the world of Food Spirits.

"Ding--"

Qin Lang quickly pressed the food bell, and almost simultaneously, another food bell rang, making him involuntarily look towards Du Ziyan's side.

Du Ziyan carried a plate of pure white rice and strode out.

Their eyes met, and it was as if a flash of lightning had passed through the void.

(End of this chapter)