There are many varieties of Yangzhou fried rice, including "gold wrapped in silver", "mixed egg fried rice" and "green vegetables fried rice".
The so-called "gold wrapped in silver" is in the outer layer of rice wrapped in a layer of golden egg, the method is: first rice into the pan stir-fried, and then will be broken eggs evenly wrapped around the rice. The rice that has been stir-fried in this way has a golden-yellow outer layer and a white inner layer.
Mixed egg fried rice, the most typical variety of Yangzhou fried rice, has many ingredients, commonly used eggs, sea cucumber, ham, green beans, shrimp, pork tenderloin, mushrooms, bamboo shoots, scallions and so on. The production of the first egg fried, and then other ingredients fried, add broth and salt to taste, and then began to stir fry rice, rice should be stir-fried grains and no lake spots, and finally fried eggs and other ingredients into half of the fried, fried, and then sheng out two-thirds of the plate, and then the rest of the ingredients and the pot of rice stir-fried, covered in the plate of fried rice on the. So made fried rice is both beautiful, but also has a lot of ingredients on top, really delicious to see ah! [edit]Addendum Fried method:
Yangzhou fried rice, in fact, practices vary from place to place, to teach you one of the most homemade practices. It is also the simplest kind of ingredients. The flavor is also good.
Ingredients: (main ingredients) green beans\carrots\ham\sausage (this can also replace the sausage, and delicious)\eggs\rice (preferably overnight rice).
(Accessories)\ garlic seeds\ scallions.
(Seasoning) salad oil\salt\chicken essence\
Making: (1)First of all, wash the carrots\ham and cut them into small cubes. The smaller the better. Of course, not cut into foam. And then the auxiliary ingredients cleaned and cut into foam. Whisk the egg into a little green onion foam inside.
(2) Put a little salad oil in the wok and add to 8% heat. Cut the main ingredients, but also into the chopped garlic foam, into the pan and stir fry, stir fry until you can smell the aroma (this process only takes a few seconds) and then put the eggs into the pan and stir fry, (at this time you need to increase the heat, so that the eggs will be very fluffy, and is not easy to scramble.) When the eggs are golden brown, plate them up.
(3) Add a little salad oil and heat to 80%. Put the rice into the wok and turn it over. At this time, add a little salt and chicken essence to the rice. (Chicken essence should not be put too much, otherwise it is too fresh and tasteless.) When the rice fried to the pan can pop up when the rice, and then just fried the main ingredients and auxiliary ingredients all back to the pan stir-fry. Until the rice is fluffy and not sticky for the best time to start.
The rice made in this way is fluffy and fragrant. The taste is excellent.
Another way to eat it:
Ingredients:
Sandwich ham (50g), prawns (104g), eggs (2), green beans (35g), rice (2 bowls), green onion (1)
Seasoning:
Oil (5 tablespoons), soya sauce (1 tablespoon), chicken powder (1/2 tablespoon), salt (2 tablespoons)
Methods:
Method:
Method:
Method:
Seasoning:
Oil (5 tablespoons), soy sauce (1 tablespoon), chicken broth powder (1/2 tablespoon), salt (2 tablespoons)
Directions:
1 Remove the head and tail of the basil shrimp, peel the shell and wash it; cut the ham into cubes, cut the green onion into scallions, and beat the egg into an egg wash.
2 Boil the water in the pot, add 1 tablespoon of salt, pour in the green beans and boil for 30 seconds, remove from the cold river, drain and set aside.
3 Heat 2 tablespoons of oil, sauté the ham hock over low heat, pour in the shrimp and sauté well until it turns red, then put it on a plate.
4 Continue to add 3 tablespoons of oil, pour in the egg and wait for 10 seconds, then add the white rice and stir-fry over high heat until the rice grains are loose and golden brown.
5 Pour in the ham, shrimp and green beans and stir-fry for 1 minute or until the ingredients are evenly mixed.
6 Add 1 tablespoon soy sauce, 1/2 tablespoon chicken powder and 1/3 tablespoon salt and stir-fry to taste.
Tips:
1. Cook white rice one night in advance, put it in the refrigerator overnight, and then take it out of the pot to make egg fried rice, so that the rice will be full and dry, and the texture will be very springy.
2, diced ham should be sautéed over low heat to create a flavor, and then put the shrimp stir-fry, stir-fry ham with high heat is easy to stir fry burnt paste.
3, the secret of the egg fried rice is the first hot dry pan, the oil is hot and pour the egg liquid, into the rice quickly scrambled, you can fry the golden rice sizzling.
4, it is advisable to use light soy sauce to season the fried rice, do not use too much color soy sauce or old soy sauce seasoning, otherwise the color of the rice will be black and unsightly.
5, green beans is one of the main characters of Yangzhou fried rice, although the price is a little more expensive, but its appearance and taste are very good, can also be used instead of soybean grains, but the flavor is much inferior.
Local specialties
Yangzhou fried rice, also known as Yangzhou egg fried rice, is a folkloric dish that is said to have originated from Yang Su's favorite fried rice with broken gold, which was eaten by Yang Su, the Duke of Yue during the Sui Dynasty. When Emperor Yang toured Jiangdu (now Yangzhou), the egg fried rice was introduced to Yangzhou, and then gradually innovated by successive generations of culinary masters, and softened into the Huaiyang cuisine, "rigorous selection of materials, fine production, processing, pay attention to the color, the original flavor," the characteristics, and finally developed into one of the famous staples of the Huaiyang flavor. Europe and the United States, Japan, Hong Kong and other places in the Yangzhou flavor restaurant, have also been listed on the sale of this food, quite popular.
Yangzhou's egg fried rice, different flavors, a variety of varieties, there are "clear egg fried rice", "gold wrapped in silver egg fried rice", "crescent egg fried rice, "shrimp egg fried rice", "ham egg fried rice", "three fresh egg fried rice", "assorted egg fried rice" and so on.
Yangzhou egg fried rice, from its selection of materials, the main ingredient is to use the best white indica rice or replace it with a new white japonica rice; before cooking need to be washed with water, slightly soaked in a pot to cook until ripe, no hard center, grains of loose, loose hardness is appropriate. Stir-fry rice to prevent scorching. Cooking, the auxiliary ingredients will be fried with marinade topping, marinade with some soy sauce called (tooth color fried), without soy sauce called (white fried), served on the table and with the famous porcelain, there is a "gourmet food and beautiful ware". [Edit Paragraph] Development 2500 years ago, King Fu-chai of Wu dug the General Purpose Ditch and entered the Huai River at Mukou (north of present-day Chuzhou District of Huai'an), and Mukou became the first man-made hub on the Ancient Canal. It probably didn't occur to Fu-chai that this earliest section of the canal, while creating the prosperous Yangzhou, would also fulfill Huai'an. During the Sui Dynasty, Huai'an also became one of the four major cities along the canal.
"Qingkou" is the mouth of the Surabaya River in Huai'an. During the Yuan Dynasty, the Grand Canal was straightened out, and Qingkou's pivotal position was even more important, as it was the throat of the canal, which was crucial to the whole situation, and ultimately shaped the historical position of Huai'an as the "Southern Boat and Northern Horse". Six times Kang Xi's southern patrol, are personally visited Qingkou river patrol, Qianlong's six southern patrol, there are four times to the Qingkou. The unique phenomenon of "South Boat, North Horse" also makes Yangzhou fried rice in this "boat landing" place, reached the peak of the situation.
Shaking hands with Yangzhou for more than 2,000 years
Huai'an has been "shaking hands" with Yangzhou for more than 2,000 years! After the opening of the North-South Canal, these are two important cities that ships must pass through.
Huai'an has prospered because of the water. On the bank of the ancient canal, "the south boat, the north horse, the boat landing" inscription of the monument is particularly eye-catching. Not far from the "boat landing", is built in the Ming Dynasty, two ancient gates - Qingjiang River gate and Qingjiang River gate, which is the only remaining set of well-preserved ancient gates of the Ming Dynasty on the Canal. Huai'an senior culinary chef Wu Mingqian said, Huai'an is the "South Boat North Horse" place, because the Canal over Huai'an to Xuzhou navigation is more difficult, generally abandon the boat to board the car; northern people to Huai'an will have to change the boat to the south. Such a transportation "transfer" place, naturally make the cuisine here for the expression of freedom and integration, Yangzhou fried rice has become swaying, brilliant.
Wu Mingqian believes that it is precisely because of this characteristic that Huaian cuisine has a universal character, so that people from all directions can eat, eat a full stomach. Transportation "interchange" of the south and north of the characteristics of Huai'an and Yangzhou food culture links "lotus roots". A careful comparison of the dishes of Huaiyang and Yangzhou, it is not difficult to find that this **** really synchronized: both have a thin as a cicada, as fine as a hair of the tofu soup; also have a "big article" of the grill roasted whole pig's head. The recipes of the two places are basically similar, but each has its own specialties. Speaking of Yangzhou fried rice, Huai'an Yangzhou fried rice, taste is relatively heavy, in the selection of materials is not as full as Yangzhou; Huai'an long fish cooking, known as the country's best, and Yangzhou white case, especially the buns performance for the ever-changing, spring with capers, summer with dried vegetables, autumn with wild duck meat, winter with asparagus, not only salty and sweet, and light flavor, reflecting the harmony between man and nature.
Fan Chengtai, former deputy chief engineer of the Huai'an Water Conservancy Bureau, commented on the close relationship between Huai'an and Yangzhou: during the Ming and Qing dynasties, the Ministry of the Governor of the National Cao Transportation Command Center, as well as the Governor's Office of the River, were located in Huai'an, while Yangzhou had its Salt Transportation Yamen of the Two Huaiyas, and the two cities were home to weighty state institutions that were pivotal to the country's economy.
"Shaking hands" for more than 2,000 years, Huai'an and Yangzhou had frequent economic and cultural exchanges. For example, in the Qing Dynasty, salt merchants in Huai'an, "under the river" area settlement. Their architectural style and lifestyle were similar to those of the salt merchants in Yangzhou "under the river", so Huai'an "under the river" was called "small Yangzhou". Huang Junzai's "Golden Pot Waves of Ink" describes the salt merchants of Huai'an in this way: "Out of the servants, such as smoke, steeds, horses and carriages, and each other, and the crafty ones quite with the literati, in order to pretend to be reputable, and actually for the people in the elegance of the time, the guests of the ho, the wind and string of the fullness of the talks, the eyes of the 'small Yangzhou. " Later, because the salt center moved to Yangzhou, Huai'an salt merchants also have many moved to Yangzhou. In a variety of exchanges, Yangzhou cuisine and Huai'an cuisine exchanges are very close, which I am afraid is also later appeared "Huaiyang Lai" one of the reasons for the term.
Three hundred million taels of silver to achieve "Huai'an cuisine"
Huai'an became a hub city because of the canal, and Yangzhou, Suzhou, Hangzhou and known as the canal "four metropolises". During the Qing Dynasty, it was the center of salt industry, canal transportation, shipbuilding and river management, with more than 10,000 canal ships and 150,000 canal soldiers.
Accompanied by Wang Weihua, deputy editor-in-chief of Huaihai Evening News, we inspected the site of the Cao Yun governor's compound and the garden of the river governor's residence, Qingyan Garden, which was basically restored. From the beginning of the Ming Dynasty to the middle of the Qing Dynasty, these two places were in charge of the two important ministries of grain collection, storage and transportation and water control and transportation. The existence of the two places, and the prosperity of "Huai'an Cuisine" is closely related: Qingyan Park River Governor's Office as a representative of the so-called "silver-cast food house running water seat". Every year from the treasury to receive six hundred to ten million taels of silver, governance of the river, corruption and bribery, eating, drinking and spending one-third of the consumption. Historical records, only in the Qianlong to the end of the Daoguang hundred years, the department of eating and drinking hospitality one of the misappropriation of the river dedicated nearly 300 million taels of silver.
Official government offices have feasts and banquets, folk also have gold like dirt salt merchants, "silk pipe end of the day under the flowers drunk, diners 3,000 Chung household to", the trend, some "residents thus emulate ...... the daily food tens of thousands of money! The trend is growing, and some "residents are following the example of eating ten thousand dollars a day". The big restaurants and restaurants are trying to recruit famous chefs, poor search of the world's exotic products, unique introduction of rare flavor.
It is conceivable that Yangzhou fried rice is also in Yangzhou and Huai'an such a multifaceted **** the same cultural background, into the upper class of Huai'an and various folk class. Thus, in such an atmosphere, Huaian has emerged a large number of "Huaian cuisine" cooks. The number of people from the kitchen, the overall level of high, technical competition of the intense attention of the world at that time, the formation of a cook, with the cook, send the cook three winds, people to their superiors, peers, friends and relatives to recommend the famous cook as a liaison with the top of the selection of the action. Late Qing Dynasty, the early Republic of China, envoys abroad with cooks and acceptance of the gift of cooks has also become a trend.
Yangzhou fried rice interpretation of a thousand styles
The Huaihai Evening News deputy editor-in-chief Wang Weihua specially took us to the Tianfeigong Hotel in the Chuzhou District of Huai'an, so that we can feel the Yangzhou fried rice in Huai'an on the spot, "the pursuit of Huai'an cuisine to Huai'an products cooking Huai'an dishes, take the material is easy." Wang Weihua said that in the 1850s and 1860s, the Governor of the river was abolished, followed by the change of the canal by sea, Huai'an's political and economic status was in ruins, the entire catering industry is almost in ruins, in the insightful officials and local sages *** with the advocacy of the Huai'an culinary industry to sweep away the extravagance of the wind, to the localization of the reversion to the Yangzhou cuisine to pursue the pursuit of light and nourishing, the reverence for the taste of the fresh and delicious features. Huai'an Cuisine has finally realized intermingling with Yangzhou Cuisine in essence. Under the banner of modern Huaiyang cuisine, we can see the dance of gastronomic culture between the two cities.
The dance of gastronomic culture is expressed in Yangzhou fried rice, which has a unique flavor. Wu Mingqian has his own interpretation of Yangzhou fried rice: two of the ancient "eight treasures of the Zhou Dynasty" are rice with meat sauce. Huaiyang cuisine in the glutinous rice shumai that is evolved from, only later the glutinous rice, meat sauce with a crust for packaging, so to speak, glutinous rice shumai is a "fossilized food". This kind of meat sauce mixed with rice thinking creativity, will not have an impact on the formation of Yangzhou fried rice? Wu Mingqian went on to say that in Huai'an, there are three ways to mix and match fried rice, one is fried rice in oil, with a poached egg on top of the rice; the other is the more popular "egg white fried rice" in the upper class, specifically removing the egg yolks and frying the rice with egg whites only, which is called "silver fried silver", and seems to intentionally differentiate itself from the "silver fried rice" of Yangzhou. "This is called silver fried silver", which seems to be intentionally different from the traditional "gold wrapped in silver"; the third is similar to the standard Yangzhou fried rice, with shredded pork, asparagus, dried scallops and other ingredients.
Yangzhou fried rice in Huai'an evolved in a variety of ways, both the canal geographic reasons, but also cultural isomorphism prompted authentic Yangzhou fried rice should have eight meat and three vegetarian Yangzhou fried rice is a little strange, said Yangzhou fried rice, in fact, Yangzhou is not known for the abundance of "Yangzhou fried rice," the real "The main person" but in Guangzhou. But the development of standards, proposed "heritage" is actually Yangzhou people. However, the world boasts a lot of Yangzhou fried rice, but the material, the preparation method is different. I'm afraid most people don't have the chance to see what authentic Yangzhou fried rice looks like. Therefore, giving Yangzhou fried rice to a certain "standard" can at least filter some of the lack of "qualification" of fried rice to ensure the purity of its quality. Some people equate Yangzhou fried rice with egg fried rice, which is very improper. The reason can be explained by its origin. The origin of Yangzhou fried rice, there are a lot of legends, summarized, but the following kinds: First, the Sui Dynasty's Yue Guo Gong Yang Su created the broken gold rice. Emperor Yang of the Sui Dynasty was three times lucky to Yangzhou and passed it there. During the Jiaqing period of the Qing Dynasty, Yi Bingshou guarded Yangzhou, and he added shrimp and diced lean pork to the base of fried rice with scallions and oil, forming the basic pattern of Yangzhou fried rice. First, the "Yangzhou" in Yangzhou Fried Rice is not the name of the place, but the name of the ingredients, "barbecued pork" and "fresh shrimp". In Cantonese cuisine, any dish that uses these two ingredients as its main ingredients is labeled "Yangzhou". For example, in the Guangxu period, Guangzhou's Huaiyang restaurant had a famous dish called "Yangzhou Pot Paste", which was made of shrimp, barbecued pork and sea cucumber. After the Guangzhou chef tasted it, he felt that there was no potpourri in Cantonese cuisine, so he might as well change the potpourri into rice, or fried rice with barbecued pork and shrimp, which was really a big hit. First, legend has it that in the old days, the johns in the green house, night hungry to the pimp to ask for food, the pimp instructed the cook with the dinner leftover rice and vegetables, together with the pot of hot stir-fry a little. Cooks in Yangzhou more people, so this fried rice is called Yangzhou fried rice. None of the above three articles can prove that Yangzhou fried rice is an alternative name for egg fried rice, although it does use rice and egg fried. In short, authentic Yangzhou fried rice should have some important and iconic ingredients in addition to scrambled eggs. Food experts say that a new "standard" introduced in recent years stipulates that the main ingredients of Yangzhou fried rice: 500 grams of white indica rice, 4 grass eggs; ingredients: 20 grams of hairy sea cucumber, 30 grams of cooked grass chicken thighs, 10 grams of cooked ham, 10 grams of hairy scallops, 50 grams of battered lake shrimp, 20 grams of hairy mushrooms, 30 grams of cooked net bamboo shoots, 10 grams of green beans; seasonings 10 grams of green beans; seasonings include 10 grams of chopped scallions, 1 gram of lake shrimp roe, 6 grams of refined salt, 6 grams of wine, 100 grams of chicken broth, 60 grams of salad oil. According to CCTV 4 sets of programs host Zhao Baole's statement, the so-called authentic Yangzhou fried rice, should have "eight meat and three veggies", to be qualified. Unfortunately, I have not been able to remember, or blackmail: "eight meat" is ham, dried scallops, sea cucumber, shrimp, chicken, gizzards, barbecued pork, sausage; "three vegetarian" is mushrooms, asparagus, green beans. Why is Yangzhou fried rice so popular? I thought it was the fast food style of combining vegetables and rice that made the difference. The limited space reflects the maximum capacity. In other words, if we eat Yangzhou fried rice without those ingredients mentioned above, the fried rice is not qualified to be called Yangzhou fried rice. However, in many small restaurants, the menu is labeled "Yangzhou Fried Rice". Experience tells us that it is usually impossible for them to be "genuine". Since the "goods" are not genuine, the "price" cannot be "real" either. Yangzhou fried rice is a Chinese cuisine with worldwide influence. Former U.S. President Richard Nixon's favorite Yangzhou fried rice, often to Chinatown to quench their thirst. George W. Bush is also a fan of Yangzhou fried rice, it is said that when he stayed in Shanghai two days to eat three times, the last time or before getting on the plane to eat. And, on the first day of the Beijing Olympic Games, the most popular food was "Yangzhou fried rice" - a day was eaten more than 3 tons. Indeed, although roast duck can represent Chinese cuisine, but in terms of influence, not as far as Yangzhou fried rice. Some people say that you can eat Yangzhou fried rice all over the world. I'm not lucky enough to have traveled all over the world, so I don't dare to agree, but in the "exotic" places I've traveled to (and even the more remote ones), Yangzhou fried rice and sweet and sour pork have been a regular feature, and they're always at your beck and call.