Yangzhou fried rice is also called "Golden Jade Fried Rice", and its predecessor is the "Broken Gold Rice" recorded in the "Food Classic". According to legend, when Emperor Yang of the Sui Dynasty visited Jiangdu, this dish was spread to Yangzhou. The characteristic of Yangzhou fried rice is that the meal and ordering are all in one. Before making, rice must be boiled with moderate hardness and loose grains, and then fried with eggs. The finished product is yellow on the outside and white on the inside, shining like broken gold, shiny and delicious, and is vividly called "gold wrapped in silver". Nowadays, Yangzhou fried rice has become famous at home and abroad. This Yangzhou specialty can be found in many Chinese restaurants abroad.
Fried rice ingredients:
500g rice, 5 eggs, 25g sea cucumber, 25g chicken breast, 25g ham, 20g pork, 12g scallops, shrimp 5 grams, half duck gizzard, 12 grams of shiitake mushrooms, 12 grams of winter bamboo shoots, 12 grams of green beans, 7 grams of minced green onions, 7 grams of Shaoxing wine, 15 grams of refined salt, 13 grams of chicken broth, and 100 grams of cooked lard.
Production process:
1. Wash the shrimps, add an appropriate amount of egg white, starch and water, mix well and sizing, soak and wash the scallops in water, wash and cook the duck gizzards and chicken breasts Cooked;
2. Peel and wash mushrooms, peel and wash winter bamboo shoots and cook. Remove roots from green onions, wash and mince;
3. Chicken breast and ham , duck gizzards, mushrooms, winter bamboo shoots, and game meat are all cut into cubes slightly smaller than green beans. Crack the eggs into a bowl, add 10 grams of refined salt, and 3 grams of minced green onions and mix well;
4. Place on the wok Heat the fire, scoop in 35 grams of cooked lard and heat it, add the shrimp and fry until cooked, remove and drain;
5. Add sea cucumber, chicken, ham, mushrooms, winter bamboo shoots, scallops and duck Stir-fry gizzards and pork, add Shaoxing wine, 3 grams of refined salt, and chicken broth, bring to a boil, put it into a bowl for assorted toppings;
6. Put the wok on the fire, add 65 grams of cooked lard, When it is 50% hot, pour in the egg liquid and stir well. Add rice and stir well. Pour in half of the toppings and continue to stir well. Put 2/3 of the rice into a small bowl. Add the remaining toppings, shrimps and green beans. , pour 5 grams of minced green onion into the pot, stir-fry evenly with the remaining rice in the pot, put it in a bowl and cover it.
Warm reminder:
1. Yangzhou fried rice is different from home-style egg fried rice. It has many ingredients and exquisite craftsmanship. According to the text, it can be considered elegant;
2. The amount of oil used for Yangzhou fried rice should be moderate, and the rice must be fried thoroughly. Yangzhou Fried Rice The "Greatest Food Awards" organized by the Hong Kong Tourism Bureau is the highest honor in the local food industry. This year's finals were held last week, and the three most delicious fried rice restaurants in the city were selected: "Pumpkin Seafood Baked Fried Rice" by Yidong Xuan, Long Yuan's "Lamma Island Shrimp Sauce Shrimp Fried Rice", and Taihu Seafood City's "Ginger Rice Live Fish Fried Rice". Fried rice is the simplest home-cooked food. It was originally a basic kitchen skill for recycling leftover cold rice. Later, it developed a variety of fancy flavors, from simple to refined, opened up a new food pattern, and even patented it. The turmoil of power. Edit this paragraph Origin: Yangzhou fried rice, also known as Yangzhou egg fried rice, was originally popular among the people. It is said that it originated from the broken gold rice that Yang Su, the Duke of Yue in the Sui Dynasty, loved to eat, that is, egg fried rice. When Emperor Yang of the Sui Dynasty inspected Jiangdu (today's Yangzhou), he also introduced egg fried rice to Yangzhou. Later, through successive generations of cooking masters, he gradually innovated and incorporated it into Huaiyang cuisine. , the characteristics of "original flavor" have finally developed into one of the famous staple foods of Huaiyang flavor. Yangzhou-style restaurants in Europe, America, Japan, Hong Kong and other places also sell this delicacy, which is very popular. Yangzhou Fried Rice (20 photos) Yangzhou's egg fried rice has different flavors and many varieties, including "white egg fried rice", "gold wrapped silver egg fried rice", "crescent egg fried rice", "shrimp egg fried rice", "ham and egg fried rice" , "Three Fresh Egg Fried Rice", "Assorted Egg Fried Rice" and so on. Yangzhou egg fried rice, judging from the selection of ingredients, the main ingredient is high-quality white indica rice or new white japonica rice; it needs to be rinsed with water before cooking, soaked slightly and then cooked until it is cooked through, with no hard core or grains. The grains are loose and firm. When frying rice, prevent it from burning. When cooking, stir-fry the auxiliary ingredients into toppings with marinade. Add some soy sauce to the marinade and call it (tooth-colored stir-fry). No soy sauce is added to call it (white stir-fry). Famous porcelain is used to serve it. There is a saying that " Delicious food and beautiful utensils.”
Edit this paragraph to add the frying method: Yangzhou fried rice, in fact, the methods vary from place to place. Let me teach you the most homely method. It is also the simplest one with the ingredients. The taste is also good. Ingredients: (main ingredients) green beans\carrots\ham\ Sausage (this can also be used as a substitute for sausage, and it is delicious)\eggs\rice (preferably overnight rice). (Supplementary materials) garlic seeds\scallions. (seasonings) salad oil\salt\chicken essence\Preparation: (1) First put the carrots \Wash the ham and cut it into small cubes. The smaller the better. Of course, it cannot be cut into foam. Then wash the auxiliary ingredients and cut them into foam. Crush the eggs and add a little green onion. (2) Put the ham into small pieces. Put a little salad oil in the pot and heat it to 80%. Add the chopped main ingredients and minced garlic, add it to the pot and stir-fry until you can smell the aroma (this process only takes a few minutes) seconds) and then put the eggs into the pot and stir-fry (you need to increase the heat at this time, so that the eggs will be very soft and difficult to fry.) When the eggs are fried until golden brown, put them on a plate. (3) Then Add a little salad oil and heat until 80%. Put the rice into the pot and turn it over. At this time, you need to add a little salt and chicken essence to the rice. (It is not advisable to add too much chicken essence, otherwise it will be too fresh and not delicious.) When rice Fry until the rice grains can pop up in the pot, then return all the main ingredients and auxiliary ingredients that have just been fried to the pot and stir-fry. The best time to cook is until the rice grains are soft and non-stick. The rice made in this way is soft and fragrant and has a great taste. Good. Another way to eat: Yangzhou fried rice (19 photos) Ingredients: Sandwich ham (50g), prawns (104g), eggs (2), green beans (35g), white rice (2 bowls), green onions ( 1 stick) Seasoning: Oil (5 tbsp), soy sauce (1 tbsp), chicken powder (1/2 tbsp), salt (2 tbsp) Method: 1 Remove the head and tail of the shrimp, peel and wash; cut the ham into cubes, green onion Chop green onions and beat eggs into egg liquid. 2. Boil the water in the pot, add 1 tablespoon of salt, blanch the green beans for 30 seconds, remove from the cold water, drain and set aside. 3. Heat 2 tablespoons of oil, sauté the diced ham over low heat until fragrant, add the fresh shrimps and stir-fry until they turn red, then place them on a plate. 4. Add 3 tablespoons more oil and heat it up. Pour in the egg liquid and wait for 10 seconds. Add the white rice and stir-fry over high heat until the rice grains are loose and golden brown. 5 Add ham, shrimp and green beans and stir-fry for 1 minute until the ingredients in the pot are evenly stir-fried. 6 Add 1 tbsp soy sauce, 1/2 tbsp chicken powder and 1/3 tbsp salt and stir-fry evenly, then remove from the pan. Tips: 1. White rice should be cooked one night in advance, placed in the refrigerator overnight, and then taken out of the pot to make egg fried rice. This way the rice grains will be plump and dry, and the texture will be very elastic. 2. Stir-fry the diced ham over low heat until the aroma is released, then add the shrimp and stir-fry. Stir-frying the diced ham over high heat will easily cause it to burn. 3. The secret of egg fried rice is to heat a dry pan first, heat the oil and pour in the egg liquid, then add the rice and stir-fry quickly until the golden rice grains become fragrant. 4. It is advisable to use light soy sauce to season fried rice. Do not use light soy sauce or dark soy sauce that is too thick, otherwise the color of the rice grains will turn black and ugly. 5. Green beans are one of the protagonists of Yangzhou fried rice. Although the price is a little more expensive, its appearance and taste are very good. You can also use soybeans instead, but the taste is much inferior. Local Characteristics Yangzhou Fried Rice, also known as Yangzhou Egg Fried Rice, was originally popular among the people. It is said that it originated from the broken gold rice that Yang Su, the Duke of Yue in the Sui Dynasty, loved to eat, that is, egg fried rice. When Emperor Yang of the Sui Dynasty inspected Jiangdu (today's Yangzhou), he also introduced egg fried rice to Yangzhou. Later, generations of cooking masters gradually innovated and incorporated it into Huaiyang cuisine. , the characteristics of "original flavor" have finally developed into one of the famous staple foods of Huaiyang flavor. Yangzhou-style restaurants in Europe, America, Japan, Hong Kong and other places also sell this delicacy, which is very popular. Yangzhou's egg fried rice has different flavors and many varieties, including "white egg fried rice", "gold wrapped silver egg fried rice", "crescent egg fried rice", "shrimp egg fried rice", "ham and egg fried rice", "three fresh egg fried rice" ", "Assorted egg fried rice" and so on. Yangzhou egg fried rice, judging from the selection of ingredients, the main ingredient is high-quality white indica rice or new white japonica rice; it needs to be rinsed with water before cooking, soaked slightly and then cooked until it is cooked through, with no hard core or grains. The grains are loose and firm. When frying rice, prevent it from burning. When cooking, stir-fry the auxiliary ingredients into toppings with marinade. Add some soy sauce to the marinade and call it (tooth-colored stir-fry). No soy sauce is added to call it (white stir-fry). Famous porcelain is used to serve it. There is a saying that " Delicious food and beautiful utensils.”
Features of the new method in this section: Rice grains are dispersed, soft and hard, fresh and smooth, fragrant and delicious. Ingredients: 750 grams of white rice, 50 grams of cooked ham, 4 eggs, 25 grams of cooked bamboo shoots, water 25 grams of dried mushrooms, 25 grams of chopped green onions, 50 grams each of dried sea cucumbers and cooked chicken breasts, 75 grams each of shrimps and pork essence, 1 cooked gizzard, 75 grams of green beans, 75 grams of dried scallops, and appropriate amounts of commonly used seasonings. Preparation: 1. Cut sea cucumber, chicken, ham, gizzards, mushrooms, bamboo shoots, and pork essence into small cubes (slightly smaller than green beans). Add refined salt and dry starch to the shrimps for sizing. Cut the onions into chopped green onions, break the eggs into a bowl, add salt and chopped green onions and beat evenly. 2. Heat up the wok, add 75g to 50% of cooked lard. When it is hot, add the shrimps and fry them until cooked. Stir-fry the sea cucumbers and other dices briefly. Add Shaoxing wine, refined salt, and chicken broth and bring to a boil. Set aside. Thick marinade into toppings. 3. Heat the wok over medium heat, add 150 grams of oil, pour in the eggs and stir-fry until they turn into osmanthus-like shapes. Add the cooked rice and stir-fry together. After stir-frying evenly, add the assorted toppings and mix well.