Cooking pays attention to three dimensions: color, aroma and taste. Home cooking focuses on aroma and taste, color comes last, and restaurant fried dishes focus on color, aroma and taste last.
Speaking of fried rice with eggs, I am familiar with it. When I was a child, my mother often cooked fried rice with eggs for me. Eggs are laid by hens raised at home, and onions are planted in the fields. This oil is used by my family to kill pigs. Whenever the sun goes down, the smoke from the kitchen chimneys on the loess walls and blue tiles wafts out, and the air is filled with the smell of lard and onions, which goes straight to the top of the head, and then the sound of eggs can be heard from a distance. The egg white and yolk instantly released the exploding ............, and the air was filled with the smell of fried eggs, followed by the sound of fried rice and the collision of spatula and pan, and the smell of fried rice with eggs immediately floated in the air of Wuli, Fiona Fang.
I can't stand it. I have to write a poem:
Fried eggs and lard are all over the floor!
Mom's fried rice with eggs can boast of Kyushu.
Later, I went to a restaurant to learn how to cook, and I also learned how to cook fried rice with eggs. What I cook most is Yangzhou fried rice, which is very different from the fried rice with eggs cooked at home. First of all, rice is steamed in a steamer. This kind of rice is unique and will not stick together. Then, when cooking, I first need to use it, green onions and Jiang Mo, and then add eggs. Finally, sprinkle with chopped green onion and diced ham, stir well, and take out the pot.
The fried rice with eggs made in this way has bright color, beautiful appearance and soft and delicious taste.
And many people like to put soy sauce in fried eggs and fried rice at home. The function of soy sauce is not only the seasoning function of salt, but also the refreshing function of chicken essence and the thick taste of sugar, so this is why many friends like to put soy sauce in fried eggs and fried rice at home.
Comparison of advantages and disadvantages of soy sauce and salt in fried rice with eggs;
First, put soy sauce.
Advantages: The fried rice with egg fried with soy sauce not only has the delicate flavor of chicken essence and monosodium glutamate, but also has the seasoning effect of salt and the effect of adding sugar to the taste.
Disadvantages: fried rice with eggs fried with soy sauce is dark in color and not beautiful enough, and it is easier to stick to the pot when fried. The brown-black color of soy sauce destroys the original color of ingredients.
Second, put salt.
Advantages: fried rice with eggs fried with salt is bright in color, which keeps the white characteristics of rice grains and gives a very vivid impression. Moreover, white rice grains, green chopped green onion and red diced ham have a beautiful contrast effect, so scrambled eggs and rice with salt will not affect the color perception of the ingredients themselves.
Disadvantages: Add chicken essence or monosodium glutamate to make fried rice with eggs fresh and tender, and add sugar to increase the thick taste. Sesame oil adds flavor. If only salt is added, fried rice with eggs will definitely have a delicious taste, which is incomparable to fried rice with soy sauce and eggs. Therefore, the disadvantage of fried rice with salt and eggs is that it needs to add auxiliary materials such as chicken essence, sugar and sesame oil.
The above are the advantages and disadvantages of soy sauce and salt for fried rice with eggs. Of course, salt or soy sauce is better. I want to read my above account, and you already have the answer in your heart.
The ancients said that governing a big country is like cooking small fresh food, and life is not like this. How to choose, how to weigh the pros and cons, and how to cook fried rice with eggs?