Often friends ask me: Why do you like to write about food so much?
How to say it, I'm a person with a bottom line, hehehe. Any other article is read on the toilet, but a food article is hardly ever.
As I write, my friends often send me articles like "Tsunami Fried Rice" for reference. It was so popular that it went all over the internet, all over the world, and I seemed to be an afterthought.
What happened was that a netizen shared a photo with the Facebook community, The Laughing Mansion, in which the man was holding a spatula in one hand and a frying pan in the other, and appeared to be stir-frying his rice. And his fried rice, presented a "giant tsunami" sense of vision ......
As you know, this is an era of national entertainment.
The next thing you know, the owner's building has been taken by a variety of PS images ......
After reading this message, I can't help but think about it.
In fact, throughout the history of the egg fried rice, how is not by all the people of the entertainment to make so happy, nowadays the form of diverse, in fact, also rely on the folk of the various creations. We may want to look back at this history, and it's quite fun.
The world is now talking about egg fried rice, most of them only know "Yangzhou egg fried rice", but do not know, Zhenjiang also has a variety of egg fried rice, the practice of "face", the inheritance is also the same family.
You look at the world's major Chinese restaurants among the fried rice, although hanging "Yangzhou egg fried rice" name, but "dressed differently", the scene funny.
In fact, there is no need to hang a "Yangzhou egg fried rice" name, because, long before this, egg fried rice on the scene -
"Poetry" said: "The release of the ulcer, the mass of the floating", which is making steamed rice, was the gestation period for making egg fried rice. In the Zhou Dynasty, China's method of steaming rice, has been commonly used in the folk -- That a drawer of steamed rice, lying quietly, is waiting for an encounter with the egg, waiting for that historical moment, across the sky ......
Some people testify that in the "Rituals - Nei Zi", mentioned the "eight treasures", which in the "chun boiled" "chun no", is the fat and oil minced meat rice, rice and millet rice is still green.
This is the first time I've ever seen a woman with an egg in her mouth, and I've never seen one before.
Rice girl and egg boy encounter scene, how the lightning, dry wood, now can not be played back.
But a bamboo slip unearthed at the Mawangdui Han Tomb in Changsha, Hunan province, in 1972 records this great moment: the so-called "egg drying", a food made from sticky rice and eggs.
This is the union of a talented man and a beautiful woman, who will never change their hearts.
After they formed a family, they used to live a very luxurious life. Historical records, the Tang Dynasty, there is a "Royal Yellow Queen Mother rice", it is said, "all the skeleton eggs cover rice noodles, loaded with mixed flavors", in fact, is a more extravagant assorted rice.
The young couple arrived in the Song Dynasty, tired of the extravagant life, into the lives of ordinary people.
At that time, people loved to eat steamed rice with lard at the Shangyuan Festival, which had a very nice name called "oil painting pearl".
Officials and eunuchs do not want to see this scene, so eye-catching handsome man and beautiful woman, should stay in the rich and powerful family ah -
Yang Su, the Duke of Yue in the Sui Dynasty, is a representative of this point of view. He created the "broken gold rice", and he often eat, but also drive around people to eat together, At this time, the form of egg fried rice fully formed.
At that time, there was no egg fried rice in Yangzhou. Yangzhou city, is looking forward to this pair of men and women into the embrace. The moment finally came when Emperor Yang visited Jiangdu (now Yangzhou), and scrambled rice was introduced to Yangzhou.
However, the words "Yangzhou egg fried rice" came together and supported each other to become famous all over the world because of a Fujianese.
The man named Yi Bingshou, a native of Tingzhou, Fujian, was governor of Yangzhou in Qianlong 54. The egg fried rice finally waited for this person, and Yi Bingshou lived up to the mandate of history, brought the egg fried rice cooking skills back to his home in Fujian, and made historic improvements: added asparagus, mushrooms, dried scallops, shrimp, gizzards, green beans, carrots, cucumbers, shrimp and so on.
When people asked him what kind of flavor it was, he stroked his beard and said: Yangzhou egg fried rice, too! From then on, this egg fried rice is popular all over the country, becoming the "strongest egg fried rice ever".
In fact, most diners today don't know that Yangzhou egg fried rice has a sibling called Zhenjiang Mixed Egg Fried Rice.
Zhenjiang cooks, the fourth generation of Huaiyang cuisine inheritor Li Chuanxin introduced, before liberation, Zhenjiang City, the larger restaurant has more than 30, according to the size of the points, large-scale restaurants such as Banquet Spring Restaurant, with the Xing building restaurant, medium-sized restaurants such as the moon building, new half Zhai restaurant. Local snacks are flourishing, five steps a stall, ten steps a store.
He said, "Zhenjiang Mixed Egg Fried Rice" had been called as a hot dish on the table, and the production method varied, outstanding taste. After the liberation, especially after the reform and opening up, egg fried rice in the social dining , as the top staple food launched.
On the "Zhenjiang Mixed Egg Fried Rice" version of a lot of people, he introduced a few practices -
ham cut into a square diced slightly smaller than the green peas; eggs into a bowl, add salt, minced onion and mix well; frying pan on the Fire hot, add the oil, beat the egg slip loose; put, green beans, minced scallions, carrots, corn, etc., stir fry evenly.
Add the ham and stir-fry, cook a little Zhenjiang Baihua wine; add shrimp and stir-fry; add a little salt and pepper to taste; add overnight rice and stir-fry quickly, rice spray, you can put out of the pot.
Shrimp head and tail, peeled and washed; ham cut into cubes, scallions cut into scallions, eggs beaten into an egg wash; boil the water in the pot, add 1 tablespoon of salt, pour into the green beans blanch for 30 seconds, pull up and drain the water and spare.
Heat 2 tablespoons of oil, sauté the ham hocks over low heat, pour in the shrimp and stir-fry until it turns red, then put it on a plate; add 3 tablespoons of oil and heat, pour in the egg and wait for 10 seconds, add the rice and stir-fry over high heat.
Stir in the ham, shrimp and green beans and cook for 1 minute or until well blended. Add 1 tablespoon soy sauce, 1/2 tablespoon chicken broth and 1/3 tablespoon salt.
This is the most common way. Rice mixed with a little oil; eggs beaten, put a little salt; barbecued pork cut into dices, scallions cut scallions; add a little oil, and then add sea cucumber diced, chicken, ham, dried scallops, mushrooms, bamboo shoots, duck gizzard, duck wrists, pork and other assorted toppings, stir-frying cooked, sprayed with cooking wine, and poured into the broth, to taste and collect dry to start the pot.
Place the pan on the fire, scoop in cooked lard, burned to 50 percent hot, pour the egg mixture scrambled, add rice and stir-fry, egg fried to fluffy cinnamon, pour half of the toppings, continue to stir-fry, 2/3 of the rice loaded into a small bowl, the rest of the toppings and shrimp, green peas, green onions, poured into the pot, with the rest of the rice stir-fried with the pan, served in a bowl covered with the surface that is complete.
This is the method of several times stir-fry molding, to more stir-fry, the rice in the water vapor forced out, and then add chicken broth, change the rice dry mouth, you can cover the lid of the pot, so that it is flavored.
"Zhenjiang Mixed Eggs Scrambled Rice" production is, before cooking, wash with water, slightly immersed in the pot to cook until cooked through, no hard heart, loose grains, loose hardness is appropriate; fried rice to prevent scorching; with light soy sauce to season fried rice, do not use the color of the soy sauce or soy sauce seasoning, otherwise the rice is not burnt; the rice will not be used in the same way, but will not be used in the same way. The color of the rice will be dark and unsightly.
In addition to the above practices, there are other culinary greats who have seen in the culinary competition site, there are chefs of the competition works, is the mixed egg fried rice, rice is cooked on site, adding meat oil, making the grains stronger, more tender taste.
In addition, in order to achieve the effect of "gold and silver", there is a direct hit the egg, and rice stirred and then cooked, according to the mixing situation, there are some become "gold and silver rice!
The use of rice into the food, is not uncommon, such as "pearl round son" "steamed meat" and so on. In Zhenjiang City Tourism Vocational High School in the early years of the "teaching menu", egg fried rice was also taught as a hot dish.
In the handwritten book, egg fried rice was written "Zhenjiang egg fried rice", some people think it is a mistake, and some people think it is really "egg fried rice".
The reason for this belief is that, in the food world, Xie Tian's "food talk food talk", has written "egg fried rice". Regardless of the name, nowadays, egg fried rice has entered the world where there are Chinese people, completely "fragrant fried sky" faction!
Thanks for reblogging