Cooking Effort

Whether you like hard or soft rice, I believe we all know that the first element of a good fried rice is a clear grain. To achieve this, you have to start with the initial cooking process. If you can master the following steps, you will be able to cook delicious white rice!

1. Wash the rice

The standard procedure for washing rice is to quickly pull out the water in a circular motion, then pour it out immediately, and repeat this until the water is no longer cloudy. It's important to be gentle so as not to destroy the nutrients in the rice. The main purpose of washing rice is to remove any impurities or bugs on the rice, so the washing action should be fast and the pouring action should also be fast.

2. Adding water

The amount of water required for each type of rice varies, as noted in the package directions when you shop for rice. If the rice is expected to be used in a stir-fry, the amount of water should be reduced by about 10% to 20% compared to the amount of water used for regular rice.

3. Add to pot

To make the rice flavorful, add a little salad oil or white vinegar to the pot after filling it with water and mix with chopsticks, or cover the pot and soak for a while, depending on the variety of rice and the climate. For example, in winter, soak the rice for about 15 minutes longer than in summer.

4. Mixing the rice

After the rice is cooked and the pot is switched on, use the rice ladle to loosen the rice and then simmer it for about 20 minutes. The purpose of this action is to allow all the rice to absorb water evenly. The fluffing action should be done while the rice is still hot to maintain the integrity of the rice grains. If the fluffing action is done after the rice has cooled down, it will easily destroy the rice grains, and the rice will not be as good as it should be.

5. Cooling

Spread the cooked and fluffed rice directly on the vessel and wait for it to cool down, which will allow the rice to cool down faster.

6. Bag and refrigerate

Pack the cooled rice in sealed packages, squeeze out any excess air, and flatten it before placing it directly in the refrigerator. Readers are advised to divide the packets into smaller portions so that it is easier to reuse them.

7. Sprinkle

Sprinkle cold rice from the refrigerator with a small amount of water before applying. This action is to let the cold rice soften, and easy to grab loose, if the rice has not been softened, forced to grab loose, easy to destroy the rice particles, will affect the delicious fried rice.

8. Scrunching

Rice that has been refrigerated is prone to clumping, so be sure to scrunch the clumped rice first before applying it to the fried rice dish.

Egg fried rice practice:

2 eggs, 400 grams of rice, salt, monosodium glutamate, green onion moderate. 1, a little oil in the pan a little hot, the egg into the pan scrambled.

2, the rice into the pan fried loose, and then put the scallion, add salt, monosodium glutamate, seasoning fried evenly out of the pan can be.

Oil should not be put more, otherwise there is a greasy feeling; if you use chicken powder instead of monosodium glutamate, taste better. Eggs scrambled in the pan is convenient, the second is the color yellow and white, increase the degree of beauty

There are some other fried rice practices:

1, mixed fried rice practices

Main ingredient: rice

Supplementary ingredients: beef, carrots, carrots, cabbage

Seasoning: green onion, ginger, salt, soy sauce, chicken broth, sesame oil, packets (dashi, cumin, cinnamon)

Seasonings: onion, ginger, salt, soy sauce, chicken essence, sesame oil, packages (dashi, fennel, cinnamon)

Practice: 1, beef cleaned and cut into cubes, put into the pot to cook until seven or eight mature fish out to be used.

2, the carrot peeled and washed and cut into cubes, carrots washed and cut into cubes, cabbage washed and cut into pieces, rice washed, green onions, ginger washed and cut into pieces.

3, sit in a soup pot on the fire put water, pour the beef diced add packets, onions, ginger, open the pot and pour into the carrots, carrots, diced stew for 25 minutes, into the cabbage, soy sauce, salt, chicken broth, sesame oil, rice, stir, and then steamed for 25 minutes out of the pot can be.

Features: colorful and fragrant.

2, vegetables and fruits fried rice

Raw materials: 300 grams of white rice, pineapple l / 2, 10 grams of raisins, shrimp, ham, cooked peas, straw mushrooms 20 grams of each, 2 tbsp. oil, 1 tsp. salt, pepper l / 2 tsp.

Practice: ① shrimp, straw mushrooms clean; ham diced; pineapple cleaned and peeled, cut in half, take 1/2 pineapple, digging the middle of the pulp, cut small, made of pineapple cups, into a plate standby. ② frying pan on the fire into the oil heat, add raisins, shrimp, ham, cooked pea nuts, straw mushrooms and pineapple diced, add salt, pepper and white rice stir fry, served in the pineapple cup can be.

3, tomato curry fried rice

Raw materials: 300 grams of white rice, 50 grams of tomatoes, raw mushrooms, carrots, broccoli, cooked peas, onion 10 grams each, 1 egg, 1 green onion, 3 tbsp oil, 1 tsp curry powder, 1/2 tsp salt, 1/3 tsp white pepper.

How to do: ① tomatoes, peeled onions, cleaned and diced; raw mushrooms, peeled, cleaned, cut into 4 pieces; carrots cleaned and peeled, cut into slices; broccoli torn out of the old tendons, cleaned; green onions cleaned and chopped; egg into a bowl, stirred into the egg sauce spare. ② Heat 1 tbsp oil in a wok, sauté the chopped green onion, pour in the egg sauce and scramble, set aside. ③Heat oil in a pan, add mushrooms, onions, broccoli, carrots and stir fry, add curry powder, salt and white pepper, then add white rice and stir fry, finally add cooked peas and tomatoes and stir fry for a while, and finally with the scrambled eggs can be served on a plate.

4, sausage fried rice

Ingredients: 300 grams of rice, 2 sausages, 1 egg, green onions, 2 slices of ginger, 3 tbsp oil, 1 tbsp salt, l/4 tsp pepper.

How to do: ① green onion, ginger, clean, shredded; sausage clean, sliced spare. ② Heat 1 tbsp oil in a wok, add Chinese sausage and stir-fry, remove from the pan. Heat 2 tbsp oil in a wok, stir-fry shredded ginger and white rice, crack an egg, add salt, pepper and sausage, stir-fry well and sprinkle with shredded green onion to remove from the pan.

5, seafood fried rice

Raw materials: 300 grams of rice, 2 eggs, 2 green onions, 30 grams of shrimp, cuttlefish, scallops, 10 grams of boneless fish, 3 tbsp of oil, pepper, salt, baking soda, 1/2 tbsp each, 1 tbsp of cornstarch, 1/2 tsp each of salt, pepper.

Practice: ① green onions cleaned, minced; eggs beaten into a bowl, strained out the white, yolk reserved; boneless fish cleaned, sliced, and then cut in half. ② cuttlefish to the outer membrane diced, and dried scallops, shrimp are cleaned, put into a bowl with pepper and salt, baking soda, starch and part of the egg white mix, blanch in boiling water, fish out; yolks poured into a hot frying pan fried into the egg skin, remove and shredded for spare. ③Pour 2 tbsp oil into the wok and heat it up, sauté the chopped green onion, add the remaining egg white and stir fry, add shrimp, cuttlefish, dried scallop, boneless fish and stir fry, add white rice, salt and pepper and stir fry well, put it into a plate, and line the side of the plate with the shredded egg to be ready.

6, salted egg yolk fried rice

Raw materials: 300 grams of rice, salted egg yolk 3, green garlic, green onion 1 each, 10 grams of cilantro, 20 grams of meat floss, 2 tbsp of oil, 1/2 tsp of soy sauce, 1/3 tsp of salt.

How to do: ① green garlic, green onion and cilantro are washed, remove the root, chopped; salted egg yolks cut into small pieces and spare. ②Heat 2 tbsp oil in a pan, stir fry the chopped green onion, add the salted egg yolk and garlic, add the white rice, soy sauce and salt, stir fry well, put it on a plate, sprinkle with cilantro and meat floss can be.

7, kimchi fried rice

Ingredients: 300 grams of rice, 40 grams of Korean kimchi, 10 grams of cooked fish slices, 1 green onion, red pepper, 3 slices of pickled carrots, 2 tablespoons of oil, 1/2 tsp. mustard.

How to do: ① Korean kimchi drained, diced; green onions, red pepper clean, chopped spare. ② In a wok, heat 2 tbsp of oil, sauté the green onions and red chili, add the rice and kimchi, stir fry, add the mustard, transfer to a plate, and sprinkle with slices of woodchuck.

8, salted fish and chicken fried rice

Materials:

100 grams of chicken, salted fish 50 grams, 50 grams of lettuce, an egg, 300 grams of rice, 20 grams of green onions, 1 teaspoon of cornstarch, 25 weeks of salad oil

Seasoning:

Salt 1/4 teaspoon, 1/4 teaspoon of chicken powder

Style of work:

1. Wash and drain the chicken, cut into cubes, and mix well with cornstarch. Heat salad oil in a wok over medium heat, add the chicken and stir-fry, then remove and set aside.

2. Cut the salted fish into cubes, put them into the pot of Method 1, oil until the surface is slightly charred, and then lift up and set aside.

3. Wash and drain the lettuce, then cut into fingernail-sized pieces and set aside; beat the eggs and mix them well.

4. In a separate pan, add salad oil and heat over medium heat. Pour in the egg sauce from recipe 3 and sauté until cooked through, then add the rice and scallions and stir-fry quickly, then add the seasonings and recipes 1 and 2 and stir-fry quickly.

9, emerald fried rice

Materials

Ocean ham two taels, seven bowls of rice, one catty of green cabbage Garlic three, two eggs, three tablespoons of oil

Seasoning

Salt one and a half tsp, another salt (pickled green with a tablespoon of salt) a tbsp, a tsp of monosodium glutamate

Methods

First, the green cabbage is cleaned, drained, and cut into large pieces, then mixed with a tablespoon of salt. Add 1 tbsp salt and marinate for 20 minutes, then mince and squeeze out the water.

Beat the eggs, make two omelets, and cut them into one-centimeter cubes.

Slice the ham thinly and cut into one-centimeter cubes.

Oil is hot, burst the garlic or scallion, take out do not, and then will be crushed green vegetables pour pan fried through Add salt, monosodium glutamate, white rice, and then continue to rice fried through the last addition of the next egg, the ham and stir fry evenly can be removed from the pot.

10, crab meat lettuce fried rice

Materials (4 people amount):

Rice ............400g,

Crab meat (canned)... ......80g

Lettuce .........40g

Whisked egg ...... ...amount of 1

Scallion ............20g

Oil .........1tbsp

Salt............1/2 tsp

Soy sauce...... a small amount

Method:

First, heat oil in a wok. Put in the whisked eggs and wait until they are half cooked, then stir-fry the already chopped green onions and crab meat, as well as pour in the rice. When the rice becomes shiny, add the chopped lettuce to the wok and quickly stir-fry with the seasonings (salt and soy sauce). Don't take too long or the rice will not turn out well.

Stir-fried lettuce gives a sharp impression of fried rice. Stir-fry quickly over high heat to maintain the crispiness of the lettuce. The different colors of the side dishes also add to the appetite.

11, green beans and barley fried rice

Materials:

green beans 3 taels

barley 3 taels

diced carrots 1/2 taels

diced asparagus 1/2 taels

green beans 1/2 taels

green onion moderate

Marinade:

salt moderate

sugar Moderate

Method:

1. carrots, green beans, asparagus diced blanch in boiling water and then immediately removed and drained.

2. green beans, Job's tears soaked in water for about 1 hour, and then in the pot filled with water higher than the green beans, Job's tears about 1 centimeter, put into the electric pot to steam for about 50 minutes and then take out and wait to cool.

3. Heat a frying pan and stir-fry the green beans and barley until they are loose, then add the rest of the ingredients and all the seasonings and stir-fry evenly to taste.

4. Add white rice and stir-fry

Fried rice with green beans

Fried rice with green beans

Green beans are a common ingredient in classic fried rice. Because they are easy to handle and rich in nutrients, they are also a common addition to home-made fried rice. When choosing, note that the greener the color, the more chlorophyll it contains. If time permits, we recommend buying fresh green beans, but if fresh green beans are unavailable due to the season, we recommend using frozen green beans.

Frozen green beans are a little less flavorful than fresh green beans, but they still preserve some of the nutrients. Canned green beans are not recommended because they lose more nutrients during the manufacturing process.

Fried rice secret technique ~ blanch shrimp

Fried rice because of the texture of the emphasis on dry, loose, so the mixing and frying process is not suitable for the addition of soup, and the use of raw ingredients should be pre-treated. In Guangzhou fried rice production process of "blanching" is a pre-processing of ingredients. In the blanching shrimp, do not need to spend too much time, so as not to destroy the freshness and texture, and will blanch the shrimp immediately soaked in cold water, will allow the shrimp meat taste firm texture. Blanching steps are very simple, just add shrimp in boiling water, until the ingredients are obviously discolored and can be picked up.