There are many kinds of fried rice in Yangzhou, such as "gold wrapped with silver", "fried rice with assorted eggs" and "fried rice with vegetables".
The so-called "gold-coated silver" is to wrap a layer of golden eggs on the outer layer of rice grains. Its practice is: first put the rice into a pot and stir fry, and then evenly wrap the broken egg liquid around the rice. The fried rice in this way has a golden yellow outer layer and a white inner layer.
Assorted fried rice with eggs is the most typical variety of Yangzhou fried rice. It has many ingredients, such as eggs, sea cucumber, ham, green beans, shrimp, pork tenderloin, mushrooms, bamboo shoots, chopped green onion and so on. When making, fry the eggs first, then fry other ingredients, add clear soup and salt to adjust the taste and put them away for later use. Then start frying rice until the rice grains are clear and there is no paste. Finally, pour half of the fried eggs and other ingredients into the pot, stir well, and then put two-thirds on the pot. Then stir the remaining ingredients with the rice in the pot and cover the fried rice in the pot. The fried rice made in this way is very beautiful, and there are many ingredients on it. It's really delicious and can be seen!
[Edit this paragraph] Appendix
Frying method:
Yangzhou fried rice, in fact, is different from place to place. Let me teach you one of the most common practices. It is also the simplest ingredient and tastes good.
Ingredients: (main ingredients) green beans \ carrots \ ham \ sausage (this can also replace sausage, which is delicious) \ eggs \ rice (preferably overnight rice).
(Accessories) Garlic Seed \ Onion.
Salad oil \ salt \ chicken essence \
Production: (1) First, wash carrots and ham and cut them into dices. The smaller the better. Of course, you can't cut it into foam. Then wash the auxiliary materials and cut them into foam. Beat the eggs and add a little onion foam.
(2) Put a little salad oil in the pot and heat it to 80% heat. Stir-fry the chopped main ingredients and chopped garlic foam in a pot. When you can smell the fragrance (this process only takes a few seconds), put the eggs in the pot and stir fry. At this time, you need to increase the heat, so that the eggs will be soft and not easy to fry. ) When the eggs are fried until golden brown, put them on a plate.
(3) Add a little salad oil and heat it to 80% heat. Put the rice in the pot and turn it over. At this time, add a little salt and chicken essence to the rice. It is not advisable to put too much chicken essence, otherwise it will be too fresh and not delicious. When the rice is fried until the rice grains can jump in the pot, all the ingredients and accessories that have just been fried are returned to the pot and stirred until the rice grains are soft and not sticky.
The rice made in this way is soft, fragrant and delicious.
Another way to eat:
Materials:
Sandwich ham (50g), prawn with a knife (104g), eggs (2), green beans (35g), white rice (2 bowls) and shallots (1).
Seasoning:
Oil (5 tbsp), light soy sauce (1 tbsp), chicken powder (1/2 tbsp), salt (2 tbsp).
Exercise:
1 knife head and tail of new prawn, peeled and washed; Dice the ham, cut the onion into chopped green onion, and beat the eggs into egg liquid.
2 Boil the water in the pot, add 1 tbsp salt, pour the green beans into the water for 30 seconds, scoop up the supercooled river, and drain the water for later use.
Heat 2 tbsp oil, stir-fry diced ham over low heat, pour in fresh shrimp, stir-fry until it turns red, and serve.
4 Add 3 tablespoons of oil to heat, pour in the egg liquid, and wait 10 second. Add white rice and stir-fry until the rice grains are loose and golden yellow.
5 Pour ham, shrimp and green beans and stir fry 1 min until the ingredients in the pot are evenly mixed.
6 Add soy sauce 1 tbsp, chicken powder 1/2 tbsp, salt 1/3 tbsp, and stir well, then serve.
Tips:
1, white rice should be cooked one night in advance, put in the refrigerator for one night, and then cook fried rice with eggs. This kind of rice will be full and dry, and its taste will be very elastic.
2. Stir-fry the diced ham with low fire, then add the shrimps and stir-fry. Stir-fried diced ham with high fire will burn easily.
3. The secret of fried rice with eggs is to heat the dry pot first, pour the oil into the egg liquid, and add the rice to stir fry quickly, so that the golden rice can be fried delicious.
4. It is advisable to season fried rice with light soy sauce. Don't use soy sauce with light soy sauce or excessive color, otherwise the color of rice grains will be dark and ugly.
Green beans are one of the protagonists of Yangzhou fried rice. Although the price is a little more expensive, the appearance and taste are good, and soybeans can be used instead, but the taste is much worse.
local color
Yangzhou fried rice, also known as Yangzhou fried rice with eggs, was originally spread among the people. According to legend, it originated from the broken golden rice that Su Yang, King of Yue in Sui Dynasty, loved to eat, namely fried rice with eggs. When Yang Di visited Jiangdu (now Yangzhou), he also introduced fried rice with eggs to Yangzhou. Later, it gradually represented the chef's innovation, softened into Huaiyang cuisine with the characteristics of "strict selection of materials, meticulous production, exquisite processing, attention to color matching and original flavor", and finally developed into one of Huaiyang's famous staple foods. Yangzhou-style restaurants in Europe, America, Japan, Hong Kong and other places have also listed this food, which is very popular.
There are many kinds of fried rice with eggs in Yangzhou, such as fried rice with clear eggs, fried rice with golden eggs, fried rice with crescent eggs, fried rice with shrimp eggs, fried rice with ham eggs, fried rice with three fresh eggs, fried rice with assorted eggs and so on.
Yangzhou fried rice with eggs, from the perspective of material selection, the main ingredient is refined white indica rice or new white japonica rice instead; It needs to be cleaned with water before cooking. After a little soaking, put it in a pot and cook it until it is cooked thoroughly, without hardness and loose particles. Avoid burning when frying rice. When cooking, stir-fry the auxiliary materials into toppings with gravy. Add some soy sauce to the gravy, which is called (tooth color stir-frying), without soy sauce, which is called (white stir-frying), and serve with famous porcelain. There is a saying that "delicious food is beautiful".
[Edit this paragraph] Carry forward
2500 years ago, Fu Cha, the king of Wu, dug a ditch and entered the Huai River at the last mouth (now north of Chuzhou District, Huai 'an), becoming the first artificial hub on the ancient canal. Forcha probably didn't expect that this earliest canal not only created a prosperous Yangzhou, but also made Huai 'an. In the Sui Dynasty, Huai 'an also became one of the four major cities along the canal.
"Qingkou" is the entrance of Surabaya into Huai 'an. In the Yuan Dynasty, the Grand Canal was curved and straight, and the pivotal position of Qingkou was even more important. It is the throat of water transport, which has a bearing on the overall situation, and finally formed the historical position of Huai' an "South Ship and North Horse". Kangxi made six southern tours, all of which visited the Qingkou River in person, and Qianlong made six southern tours and came to Qingkou four times. The unique phenomenon of "south ship and north horse" also made Yangzhou fried rice reach its peak in this "boarding".
I shook hands with Yangzhou for more than two thousand years.
Huai 'an and Yangzhou "shook hands" for more than two thousand years! After the opening of the North-South Canal, these are two important cities that ships must pass through.
Huai 'an "prospers with water". On the bank of the ancient canal, the monument that reads "South Ship North Horse, Landing by Boat" is particularly eye-catching. Not far from the ship's landing, there are two ancient gates built in the Ming Dynasty-Qingjiang master gate and Qingjiang crossing gate, which are the only well-preserved ancient gates in the Ming Dynasty on the canal. Wu Shuo, a senior chef in Huai 'an, said that Huai 'an is a land of "South Boat and North Horse". Because it is difficult to get to Xuzhou by boat, they usually abandon the boat and board the bus. When northerners arrive in Huai' an, they have to transfer ships to the south. Such a traffic "transit" place naturally shows the freedom and integration of food here, and Yangzhou fried rice has also become swaying and dazzling.
Wu believes that it is precisely because of this feature that Huai 'an cuisine is universal, so that people from all directions can eat enough. The characteristics of traffic "transshipment" connecting north and south make the connection between Huai 'an and Yangzhou food culture "broken". By carefully comparing the dishes in Huaiyang and Yangzhou, it is not difficult to find that this commonality is really synchronous: there are tofu soup as thin as cicada wings and as thin as hair; There is also a "big article" about roasting the whole pig's head. The recipes in the two places are basically the same, but each has its own characteristics. Say Yangzhou fried rice, Huai' an Yangzhou fried rice, the taste is relatively heavy, and the ingredients are not as good as Yangzhou; The cooking of Huai 'an long fish is known as the first in the country, while the white cases in Yangzhou, especially steamed buns, are ever-changing. Spring shepherd's purse, summer dried vegetables, autumn wild duck meat and winter bamboo shoots are not only moderately salty and sweet, but also light and delicious, reflecting the harmony between man and nature.
Fan Chengtai, former deputy chief engineer of Huai 'an Water Conservancy Bureau, commented on the close relationship between Huai 'an and Yang: During the Ming and Qing Dynasties, the Department of Water Transportation of the Governor's Department and the Governor's River were both located in Huai 'an, while Yangzhou had two salt-transporting yamen, both of which had heavyweight state institutions and occupied an important position in the national economy.
After more than 2,000 years of "shaking hands and making peace", economic and cultural exchanges between Huaiyang and other places are frequent. For example, salt merchants in Qing Dynasty lived in Huai 'an "under the river". Its architectural style and lifestyle are similar to those of salt merchants under Yangzhou River, so Huai 'an River is called "Little Yangzhou". Huang Junzai's "Golden Pot Waves and Ink" describes Huai 'an salt merchants in this way: "When you are outside, your servants are like smoke and horses are flying, and you admire each other. Their followers are so close to the literati that under the guise of fame, they are actually elegant people, a guest for a while and a string for a while. The speaker's eyes are' Little Yangzhou'. " Later, as the salt industry center moved to Yangzhou, many Huai 'an salt merchants also moved to Yangzhou. In all kinds of communication, Yangzhou cuisine has close communication with Huai 'an cuisine, which is probably one of the reasons why the word "Huaiyanglai" appeared late.
300 million taels of silver make "Huai 'an Cuisine"
Huai 'an has become a hub city because of the Canal, and it is also called "Four Metropolis" with Yangzhou and Suzhou and Hangzhou. The Qing Dynasty was the center of salt industry, water transportation, shipbuilding and river management, with more than 0/0000 ships and 0/5000 non-commissioned officers.
Accompanied by Wang Weihua, deputy editor-in-chief of Huaihai Evening News, we visited the ruins of Cao Yun Governor's Mansion and the basically restored Governor's Garden "Qing Yan Park". From the early Ming Dynasty to the middle Qing Dynasty, these two places were ministerial-level institutions in charge of state grain granting, inspection, storage and transportation, water control and grain transportation. The existence of the two places is closely related to the prosperity of "Huai 'an Cuisine": represented by the Governor's Office of Yanyuan River in Qing Dynasty, it is known as the "silver casting restaurant with flowing seats". Every year, it ranges from 6 million yuan to12 million yuan, and one third is spent on river management, corruption and bribery, and eating and drinking. According to historical records, from the mid-Qianlong period to the end of Daoguang period, this department allocated nearly 320 million silver from the special fund for river regulation.
China official's son has a banquet, and there are also salt merchants who spend money like water. "When the silk tube is drunk, the diners will come to 3,000 households", which is a fashionable trend, and there are also "residents can eat more money every day". Grand hotels and restaurants do everything possible to attract famous chefs, collect the world's treasures and creatively introduce exotic flavors.
It is conceivable that Yangzhou fried rice has entered the upper class and various folk classes in Huai 'an under the common cultural background of Yangzhou and Huai 'an. Thus, in such an atmosphere, a large number of "Huai 'an Cuisine" chefs emerged in Huai 'an. The large number of chefs, the high overall level and the fierce technical competition attracted the attention of the world at that time, forming three styles: inviting chefs, taking chefs and sending them. People recommend famous chefs to superiors, colleagues, relatives and friends as the best way to contact their feelings. At the end of the Qing Dynasty and the beginning of the Republic of China, it became common for foreign envoys to take cooks and receive gifts.
Yangzhou fried rice has various interpretations.
Wang Weihua, deputy editor-in-chief of Huaihai Evening News, specially took us to Gong Tianfei Hotel in Chuzhou District of Huai 'an to experience Yangzhou fried rice in Huai 'an. Huai' an cuisine pursues Huai' an production, and the materials are convenient for cooking Huai' an cuisine. Wang Weihua said that in the 1950s and 1960s, the Governor of the River was abolished, and then water transportation was changed to sea transportation. Huai 'an's political and economic status plummeted, and the whole catering industry almost collapsed. Under the joint advocacy of knowledgeable officials and local sages, Huai 'an kitchen industry swept away extravagance, returned to localization, followed the example of Yangzhou cuisine, pursued lightness and health, and advocated delicacy. Huai 'an cuisine has finally merged with Yangzhou cuisine in essence. Under the banner of modern Huaiyang cuisine, we can see the dance of food culture in the two cities.
The dance of food culture is unique in Yangzhou fried rice. Wu made his own interpretation of Yangzhou fried rice: in the ancient "Eight Treasures of the Zhou Dynasty", there were two kinds of bibimbap with meat sauce. The burning of glutinous rice in Huaiyang cuisine evolved from this, but later generations wrapped glutinous rice and meat sauce with a piece of dough. It can be said that burnt glutinous rice is a kind of "fossil food". Won't this creative thinking of bibimbap with meat sauce have an impact on the formation of Yangzhou fried rice? Wu went on to say that in Huai 'an, there are three ways to mix fried rice, one is fried rice with a poached egg on its head; The other is the popular "egg white fried rice" in the upper class, which specially removes the egg yolk and only uses egg white fried rice. This is called "silver-fried silver", which seems to be intentionally different from the traditional "gold-coated silver". The third kind is similar to the standard Yangzhou fried rice, with shredded pork, shredded winter bamboo shoots, dried Bess and other ingredients.
Yangzhou fried rice has evolved in various ways in Huai 'an, both for the reasons of canal geography and cultural isomorphism.