Generally, many people use a wok to cook, but sometimes if you want to use a wok to stir-fry the remaining rice, what should you do? The following is my method for cooking. I hope you have learned how to make fried rice.

How to make fried rice

1. Egg fried rice: Steam the rice in advance and let it cool. Wash and chop the ham sausage and green onion and set aside. Heat the oil in the pan, add the eggs that are stirred evenly, add salt and a little water, fry until golden brown, stir-fry the green onion and ham sausage, and then add Add rice, stir-fry, and finally add salt, sugar, and MSG to taste and serve.

2. Soy sauce fried rice: Steam the rice in advance and let it cool. Then chop the green onion, cut the lettuce into small pieces and set aside. Heat the pot, add oil, pour in the egg liquid, add rice, stir-fry until scattered, add a spoonful of salt, pour in an appropriate amount of soy sauce, stir-fry until browned. Add the lettuce and stir-fry, then garnish with chopped green onion and serve.

3. Laoganma fried rice: Steam the rice in advance and let it cool. Add eggs and thirteen spices to the cold rice, stir well, heat the pot, add olive oil to the pot, add Laoganma and stir-fry over low heat until fragrant, pour in the mixed egg rice and stir-fry until even, rice Separate grains.

4. Bacon Fried Rice: Steam the rice in advance and let it cool. Cut the cucumber, sausage, and green onions into small pieces, beat the eggs, first put the eggs into the pot and fry them into egg droplets, and set aside. Heat the pan and add a little oil, stir-fry the sausage until fragrant, then add the green onion and stir-fry until fragrant. Add the corn kernels, stir-fry until the corn is broken, then add the cucumber kernels and rice and stir-fry. Finally, add the chopped green onion and egg flakes and stir-fry. saute.

Tips for delicious fried rice

1. It is best to use overnight rice. After the overnight meal is left, it can be fully regenerated and promote the aging of starch. The rice fried in this way has a soft texture but not sticky texture. The grains are spaced apart and connected, giving the best taste

2. Control the amount of eggs:

1. It is better to have fewer eggs than too many. Putting too many eggs in egg fried rice will make the taste greasy

2. The eggs in egg fried rice should be less and more broken

3. Control the amount of oil: add less oil

The most common mistake that laymen make when making egg fried rice is to add too much oil, which makes it yellow and greasy. What you eat when eating egg fried rice should be the mixed aroma of rice and eggs, not the aroma of oil; what you get when frying egg fried rice should be the mixture of the white color of rice and the yellow color of eggs, not the color of oil.

4. Heat oil in a pan. When the oil is hot, scramble the eggs. After the eggs are basically fried, add the rice. It is best to spread the rice beforehand to avoid clumping and uneven heating.

Tips for cooking

1. Boil water to order. When frying vegetables, use boiling water to cook the vegetables, so that the vegetables will be tender in quality and color. If you order the dish with ordinary water, it will affect the crispiness.

2. Add salt skillfully when cooking. If you use animal oil for cooking, it is best to add salt before putting the vegetables. This can reduce the residual amount of organic chlorine in the animal oil, which is beneficial to the human body. If you use peanut oil for cooking, you must also add salt before placing the vegetables. This is because the peanut oil may contain Aspergillus aflatoxin, and the iodide in the salt can remove this harmful substance. In order to make the stir-fry delicious, you can add less salt at first and then season it after the vegetables are cooked. If soybean oil, camellia oil or vegetable oil is used, the vegetables should be added first and then the salt. This can reduce the loss of nutrients in the vegetables. A Complete Collection of Food Recipes

3. Sweet and sour sauce ratio. No matter what sweet and sour dishes you make, as long as you mix them in a ratio of 2 parts sugar and 1 part vinegar, you will get a moderately sweet and sour effect.

4. Preparation of drawing syrup. When boiling carrot syrup, adding a grain of rice-sized alum to each plate can prolong the knotting time and make the sugar filaments stretch longer.

5. Be particular about adding vinegar. For hot dishes that require the addition of vinegar, pour the vinegar along the edge of the pot before serving. The aroma will be more mellow and rich than pouring it on directly.

6. Beer flavoring. When making various cold dishes in summer, adding an appropriate amount of beer can enhance the flavor and aroma.

7. Wine for salad. After opening the bottle, if the wine is stored for too long, it will turn into "vinegar", which has an aromatic smell and is very delicious when used in salads.

8. Wash vegetables with salt. When cleaning vegetables, add some salt to the water to wash out the bugs in the vegetables.

9. Wash and cut vegetables to prevent nutrient loss. Spinach, cabbage and other vegetables should be washed first and then cut into pieces. Do not chop them into pieces and then wash them. Otherwise, too many nutrients will be lost.

10. Salt can turn yellow leaves of vegetables back to green. If some of the leaves of spinach and other green vegetables turn slightly yellow, add a little salt when blanching them to turn the color from yellow to green.

11. Milk cauliflower is more ***. When frying cauliflower, add 1 spoon of milk to make the finished product more delicious.

12. Salt should be added to cold tomatoes. When cooling tomatoes with sugar, adding a little salt will make them sweeter, because salt can change the acid-sugar ratio of tomatoes.

13. New method for pickling beans. Choose fresh, crisp and tender beans picked in the morning, directly add an appropriate amount of salt, and knead them gently in the container. After they feel moist, put them into the vat. Be careful to avoid mixing in damaged or insect-eaten beans. Press and compact them layer by layer, and remove them. Add a small amount of salt, add a clean stone to press the top layer, and seal. This method directly uses the juice of the beans themselves to marinate them without adding additional water to prevent the beans from becoming rotten in the water. The finished product has good taste, bright yellow color and crisp texture, and can be stored for more than 1 year.

14. Remove mildew from pickled vegetables. It is easy for mold and white film to form when pickling kimchi. Take 250 grams of dried broad beans; fry them and let them cool, then wrap them in gauze and put them in a jar, and take them out the next day. In this way, the white film can be removed from the bottom of the tank. After processing, broad beans are still a good dish to go with wine.

15. Use mustard to make pickles. When making kimchi, add some mustard, celery shavings and squid shavings to make the kimchi have a good color and taste.

16. Cut peppers and green onions to avoid irritation. When cutting peppers and onions, the heat often makes your eyes water and feel uncomfortable. If you put the vegetables in the refrigerator to freeze before cutting, or dip the kitchen knife in cold water before cutting, you can also put a basin of cold water next to the cutting board and dip the knife in the water while cutting, which can effectively reduce the spiciness. Protect eyes from damage.

17. Stir-fried peppers to reduce spiciness. The spiciness of chili peppers is too strong. When cooking, cut the chili peppers into fine pieces or dices, stir them with oil and salt first, then pour in a fresh egg liquid and fry them into "egg-wrapped diced peppers". The spiciness can be greatly reduced.

18. Storage of fresh ginger. Fresh ginger is buried in yellow sand that is always moist, so it can be used as needed and can be stored for a long time without going bad.

19. Removal of mustard spiciness. Mix mustard with water into a thick paste, put it in a container, bake it on the stove, or steam it in a steamer to remove part of the spiciness.

20. Medical stone kimchi is easy to store. Soak vegetables, melons and fruits in medical stone water and place them in a cool place to extend the storage time by more than twice.

21. Three ways to deal with soup that is too salty. If the soup is too salty, wrap some cooked rice in gauze and put it in to absorb the salt and reduce the saltiness. Or cut a few potato slices and cook them together in the pot. Remove them immediately and the soup will be less salty. Or add a few pieces of tofu or tomato slices to cook together, which has the same salt-reducing effect as adding potatoes. A complete list of home-cooked dishes

22. Seaweed can remove greasiness in soup. When the soup is too greasy, roast a small amount of seaweed over a fire and then sprinkle it into the soup to reduce the greasiness.

23. Three ways to treat overly salty vegetables. If the vegetables are salty, you can add an appropriate amount of sugar to reduce the salty taste. Or add some vinegar, the salty taste will be greatly reduced. Or soak it in water mixed with white wine, which has obvious salt removal effect.

24. Milk can dilute the sauce. When cooking, if you add too much sauce, add a little milk to adjust the flavor of the dish.

25. Rice wine can relieve acidosis. If you add too much vinegar, you can add some rice wine to the dish to reduce the sourness.