After seven or eight dishes, the taste buds on her tongue were already a little tired, but she used a cold dish to neutralize the influence of the previous dishes.

The portion of Pipi shrimp is not large. Although it is as long as two fingers, there are only three in number.

Similarly, there is not much problem with this dish of salt and pepper shrimp. Although it is not eye-catching, there is really not much that can be improved.

After all, for decades, no matter whether you are a one-star chef or a six-star chef, the method of making this salt and pepper shrimp is very similar.

On the other side, He Beibei also started making the last dish.

Beat high-quality eggs well and add to the cooled steamed rice.

This pot of steamed rice uses far less water than normal steamed rice, so the rice itself is more grainy and three-dimensional, but it also contains less water.

If eaten normally, it will feel very dry, hard, and difficult to swallow.

However, He Beibei does not use it as white rice, but as the base of fried rice.

The rice used in most fried rice needs to be left overnight or cooled and then placed in the refrigerator to rest for a period of time.

The reason for doing this is to reduce the moisture in the rice itself, so that the fried rice will be crispy and will not stick to the pan or form a ball.

However, this approach will greatly reduce the aroma of the rice itself. Although the taste is maintained, the flavor of the fried rice and the aroma of the rice are reduced.

However, considering that fried rice usually has a rich flavor, this almost innocuous shortcoming was ignored by everyone.

However, He Beibei tries to be perfect. It uses steamed rice with very little moisture, breaks up the rice and then dries it, which can not only get the same texture as overnight rice, but also retain the aroma of the rice.

At the same time, she also selected seasonal Xiangshui rice of very good quality, which increased the aroma, freshness and fullness of the rice grains.

Add an appropriate amount of peanut oil to the pan, then pour in the rice that has been mixed with egg liquid, and stir-fry quickly. After a while, bursts of rice and egg fragrance will emerge from the pan.

There are two ways to make egg fried rice. One is to add egg liquid to the pot, then quickly pour in the rice and stir-fry.

The other is more convenient. Add the egg liquid directly to the rice, mix well, and then put it into the pot, so that every piece of fried rice can be dipped in the egg liquid, which can be said to be good news for many novice players.

Some chefs sneered at this, thinking it insulted the art of cooking.

But in Li Xiao's view, as long as a piece of food is delicious enough, why bother about cooking skills?

Food that can be made with simple methods does not need to use so many fancy methods?

Wouldn't it be nice to let more people eat delicious food in a simpler way?

And Li Xiao never believed that only high-end restaurants can make delicious food.

Simple egg fried rice can also be delicious. You only need rice, eggs, and a pan to make it.

For He Beibei, a three-star chef, a simple fried rice is no more difficult than eating a fried rice.

Gently weigh the pot, turn it slowly, and push and pull it to turn the rice evenly.

Carefully fry every grain of rice until fragrant, and the rice will turn golden brown.

He Beibei put the rice into a small bowl and flipped it upside down on the plate.

I took out a very good quality black truffle and gently chopped it with a chipper. The black truffles were like black snowflakes, falling on the golden rice.

After placing the black truffles, He Beibei picked up an abalone and placed it firmly on top of the rice. The abalone used was 30 small dried abalones.

Finally, pour abalone juice on top.

The dish of [Black Truffle Abalone Rice] is completed.

This time, He Beibei did not try to help others, but walked directly to Li Xiao and his boss with two plates of abalone rice.

Li Xiao looked at the abalone rice and nodded with satisfaction, not because he thought the abalone rice was so good, but because the last dish of the set was a portion of rice and he felt very satisfied.

For many Han Chinese, especially southerners, a meal is incomplete if it lacks rice.

No matter how much I eat, if there is no rice, I will always feel empty in my heart, as if something is missing.

This feeling is most obvious to those students studying abroad. Although burgers, steaks, and pizzas are full of flavor, they will feel boring as long as they eat them for a while.

When they found the local Dahan Restaurant and took a bite of steaming rice, they felt as if they had come to life again.

Put your nose to the plate, the rich aroma of abalone, the fragrance of rice and the aroma of eggs pour into your nostrils.

Li Xiao was not polite, picked up the spoon and moved the abalone in abalone sauce aside.

Then he scooped up a spoonful of fried rice dipped in abalone juice and stuffed it into his mouth. The flavor of the abalone juice was rich and mellow, and the flavors of dozens of ingredients spread on the taste buds of the tongue.

This abalone sauce is prepared at a very high level, even better than the abalone sauce in the [Abalone and Snail Chicken Pot] I had yesterday.

At first glance, you can tell that a secret method is used. After all, although the preparation of abalone juice is similar, the ingredients added are various.

If there are a few types of ingredients, there may only be a dozen or so, but if there are a lot of ingredients, there may be hundreds of ingredients.
Chapter completed!