According to the memories of the elderly, stir-fried rice is fried rice noodles, which was introduced into Jiaji from Guangdong at the beginning of last century and then into Tayang. Because Tayang area is rich in high-quality rice, it has become a famous food in Tayang.
The golden age of Tayang's fame was probably in the 1950s and 1960s. Because the rice produced in Tayang Town is of good quality, the rice strips made are transparent, bright and tough. Coupled with that era, lack of clothes and eating less, "white strips" became a particularly rare thing. In the rural areas of Tayang, white stir-frying is often the first dish in weddings and funerals; On occasions such as birthdays, getting out of the house, children's full moon, and daughter's return to her parents' home, guests will carry a white ribbon as a gift. During the slack season, families with better family conditions will invite each other to make white cakes, which will make others envious and greedy.
Tayang Ba Chao pays special attention to the heat. Tayang Town cooks Ba Chao with large iron pots and firewood. The fire should not be too strong. When stir-frying, spread the strips evenly on the bottom of the pot, so that the strips are evenly heated. When the white strips turn golden yellow, the pot can be served.
The production of Tayang Babao;
1, white rice is made of high-quality rice from Tayang, which is tough, resistant to frying and not rotten, and tastes very good. Select high-quality rice, soak it for a day or two, ferment it and grind it into rice slurry. Then, spread the rice paste evenly in a flat pan with oil, put it in an iron pan and steam it over strong fire to form a white sheet of rice flour, and cut it into shreds to form strips.
2. The white cake is slender and even. Whether the white rice cake is fried well or not, the cutting skill is very important, and the finely and evenly cut rice cake will be evenly heated when fried.
3. The thickening materials are exquisite and the collocation is reasonable. The raw materials for thickening are sliced pork, lean meat, shredded squid, green vegetables, carrots, chopped green onion, coriander, and sauce made from pork liver, shrimps, pork intestines, pork loin slices, shrimps and starch.
4. When frying, stir-fry quickly, and pay attention to the heat. First, after frying the garlic paste and Jiang Mo with good peanut oil, put the soft and tender pork chop into the pot. The chef holds chopsticks in his left hand and a spatula in his right hand, and stir-fry quickly. Soon, the pork chop becomes golden, hot, slippery and delicious, and then pork liver, shrimp and pork intestines are added.