Gourmet: Twins' Father and Chef of the Kindergarten

But now...

The die is cast!

They could only pin their hopes on the New Year’s Eve dinner tonight.

Of course.

With Huang Jun’s exquisite culinary skills, even the simple fried rice and seaweed soup are sure to present an unforgettable delicacy.

Thinking this way, they stopped speaking and picked up filming equipment, preparing to dive into the upcoming work.

At this moment, Qian Guoxiang approached with a broad smile and reported to Huang Jun: "Chef Huang, the rice has been steamed according to your request, turned over and broken up as you asked, placed in a bowl for cooling, and now it’s all completely cooled down..."

"Okay, thank you for your hard work, Assistant Chef Qian."

He nodded slightly at Qian Guoxiang and then added: "Oh, by the way, Assistant Chef Qian, are the eggs and other ingredients ready?"

Qian Guoxiang immediately replied: "All the eggs are beaten and ready, the ingredients are all diced according to your specifications, everything is ready, just waiting for you to take the lead!"

"Great!"

Huang Jun nodded again: "Then let’s start making the fried rice!"

Fried rice, as one of the most basic dishes in the Huaxia cuisine, is made by almost every household, almost anyone who cooks can easily make it, even beginners can casually stir out a plate.

But when it comes to making fried rice particularly delicious, there’s quite a bit of finesse involved.

To make fried rice, it’s best to use leftover rice.

Leftover rice breaks apart more easily when fried, and has a more chewy texture.

This is because leftover rice loses its surface moisture over time, making the grains dry and able to absorb heat more evenly in hot oil.

Furthermore, when cold rice is stir-fried in hot oil, the aroma of the oil penetrates into the rice grains, giving the rice a richer fragrance.

In comparison, freshly made rice doesn’t have this effect.

Because the grains still contain a lot of steam, which hinders the aroma from penetrating, resulting in fried rice with an insufficient fragrance.

Additionally, during the frying process, this steam causes the grains to become sticky and soft, losing the distinct, aromatic, chewy texture that fried rice should have.

The timing of adding egg liquid in the fried rice process is also crucial.

Huang Jun plans to stir-fry the ingredients first, then the rice.

Once the rice is nearly done, that’s when he seasons it, and in the final step, he pours the egg liquid into the pan, quickly stir-frying it.

Once the egg liquid is fully coated on the rice grains and solidifies, it’s ready to be served.

The brilliance of this method is that the rice absorbs the salt while being seasoned, giving it a richer taste.

When tasted, the first sensation is the rich aroma of the oil, followed by the delicious taste of the egg, and finally, the salty fragrance and unique texture of the rice as it’s bitten into.

The flavors envelop each other, intertwining to bring an ultimate pleasure to the taste buds.

This fried rice, with its unique color and texture, is dubbed "Gold Wrapped in Silver."

In terms of taste, flavor, or appearance, "Gold Wrapped in Silver" far surpasses ordinary fried rice.

However, this method for "Gold Wrapped in Silver" does have a downside; if you want those tender, chunkier pieces of egg, this method won’t deliver.

Also, since the egg is added last, you need to use more oil when frying the rice.

Only then will the fried rice turn out fragrant and chewy, irresistible.

If there’s insufficient oil, the fried rice will appear dry and unappetizing.

Huang Jun’s mastery over the art of making fried rice doesn’t stem from any particular affection for it but relies entirely on the extensive practical experience provided by the system.

"Jiang Anchorman, Lv Anchorman, let’s begin..."

He briefly instructed, then steadily placed a large wok on the stove, intending to cook according to the system’s guidance.

Lv Pengfei and Jiang Shuihan quickly adjusted the camera focus onto Huang Jun.

Facing the camera, Huang Jun gave a brief introduction, then moved onto the most crucial step in making fried rice—the pan coating.

To ensure the rice doesn’t stick during stir-frying, he patiently performed the coating technique multiple times.

After completing the pan coating, he added lard to the heated pan.

When waves of heat surged in the oil...

He swiftly poured in one-fifth of the pre-diced ham prepared by Qian Guoxiang.

"Sizzle—"

As the ingredients came into contact with the hot oil, they emitted a crisp sound, and Huang Jun quickly stirred them.

Watching closely from the side, with a hint of doubt in his eyes, Qian Guoxiang hesitated and couldn’t help but ask: "Chef Huang, are you preparing portions for ten people? Stir-frying so much at once, doesn’t that seem a bit too much? Stir-frying three or four servings per pan may be more stable?"

While this can significantly save on frying time, too many ingredients might negatively affect the final taste.

Facing Qian Guoxiang’s concerns, Huang Jun responded with a confident smile: "Assistant Chef Qian, don’t worry, I know what I’m doing."

Thinking of Huang Jun’s superb skills, and his unique grasp of heat and stir-frying technique, Qian Guoxiang chose to quietly trust and support him without saying more.

After all, Huang Jun’s strength was evident, and this main chef surely had what it took to handle everything properly.

Huang Jun poured the diced carrots into the pan, the spatula dancing in his hand, as the carrot cubes and ham bits turned over in the pan, cooking with rhythm. Minutes later, the sweet freshness of the carrot and the meaty aroma of the ham began to permeate the air.