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

Method: ① Peel the tomatoes and onions, wash and dice them; remove the stems, wash and cut the raw mushrooms into 4 pieces; wash, peel and slice the carrots; tear off the old pieces of broccoli. Wash the tendons; wash and mince the green onions; break the eggs into a bowl and stir into egg juice and set aside. ② Heat 1 tablespoon of oil in a pot, sauté the chopped green onions until fragrant, pour in the egg juice and stir-fry until cooked, set aside. ③ Heat oil in a pot, add mushrooms, onions, broccoli and carrots and stir-fry until cooked. Add curry powder, salt and white pepper and stir-fry. Add rice and stir-fry evenly. Finally add cooked peas and tomatoes and stir-fry. Finally Serve on a plate with scrambled eggs.

The authentic Yangzhou fried rice recipe. Quick-frozen Yangzhou fried rice is actually just one type of Yangzhou fried rice, that is, assorted fried rice. There are many members in the Yangzhou fried rice family. Depending on the ingredients, it can be divided into fruit fried rice, assorted fried rice, etc. Among them, assorted fried rice has become synonymous with Yangzhou fried rice because of its unique recipe.

Until now, when it comes to Yangzhou fried rice, some people still think of it as egg fried rice. In fact, the many types of Yangzhou fried rice today are indeed developed from egg fried rice. Until now, egg fried rice is still synonymous with Yangzhou fried rice to some extent, especially abroad.

Egg fried rice is not only loved by ordinary people, but the historical records and legends of its "marriage" with the royal family add a bit of legend to it. According to the "Shi Jing" written by Xie Xixie of the Sui Dynasty, Yang Su, the Duke of Yue in the Sui Dynasty, loved to eat "broken gold rice", which is fried rice with eggs. It is said that this "broken gold rice" uses cooked rice with moderate hardness and loose grains and is fried with eggs, so that every grain of rice is coated with egg liquid. After frying, the fried rice shines like broken gold, hence the name, commonly known as "gold-wrapped rice". silver". Emperor Yang of the Sui Dynasty introduced "broken gold rice" to Yangzhou when he visited Yangzhou, which became the earliest record of Yangzhou fried rice.

Recipe 1: Egg + Rice

The earliest historical record of egg fried rice can be found on the bamboo slips unearthed from the Mawangdui Han Tomb in Changsha, Hunan in 1972. Research has shown that this may be the ancestor of egg fried rice.

Yangzhou fried rice originated from the Cai Genxiang Restaurant on Guoqing Road in the city. It has a history of more than 100 years. Li Kuinian and Li Shaoqing are the founders of "Cai Genxiang". From the description of his descendant Li Xiulin, we understand that egg fried rice is actually a delicacy for the working people. In the past, when the rural areas were poor, they could only have porridge for three meals on weekdays, and they could only eat dry rice when the farming season was busy. Making dry rice at that time was different from what it is now: take a few spoonfuls of "Jiangtou rice" from the boiled porridge and put it in a casserole, and then simmer it into rice in the remaining fire of the pot. The rice made in this way is called "Scoop rice." When guests come to the house, due to financial constraints, the owner, who is budget-conscious and does not want to be rude, sets his sights on eggs. Beat out the "scooped rice", blow off the water vapor, fry a few eggs and rice, and then make a fairy soup, paired with side dishes made of home-made dried radish and pickles, it is a good treat.

When "Cai Genxiang" was first opened, its customers were working people such as rickshaw pullers and canal boatmen. The restaurant was positioned as a convenient fast food restaurant and operated at a low profit to facilitate the dining needs of low-income residents. According to Li Xiulin's recollection, during times of difficulty, the store often went to vegetable shops and butcher shops in the morning to borrow vegetables and meat, and then returned the money after selling them. Because of its good reputation and the support of vegetable and butcher shop owners, Caigenxiang has been supported and developed step by step.

Recipe 2: Egg + rice + shrimp, shredded pork, barbecued pork

How Yangzhou fried rice spread from Yangzhou to the outside world, I have to mention one person, he is Yi Bingshou, the prefect of Yangzhou .

Yi Bingshou, a native of Tingzhou, Fujian, was appointed the prefect of Yangzhou in the 54th year of Qianlong's reign. This person has a good political reputation. He is not only proficient in poetry and calligraphy, but also a gourmet. It is widely said that the "Yifu Noodles" and "Yangzhou Fried Rice" that are now popular in Guangdong and Hong Kong were invented by him; the instant noodles we eat today were developed on the basis of Yifu Noodles. Yi Bingshou is also known as one of the founders of convenience food.

Mr. Ling Yunchuo, a famous Hong Kong calligrapher, said in his book "Three Thousand Years of Chinese Calligraphy": "Jiangsu-style fried rice and scallion oil fried rice are the same, but the different Yifu chefs added icing on the cake. Add some shrimps and stir-fry with barbecued pork, so it is extremely delicious. People in South China call this "Yangzhou Fried Rice"." After Yi Bingshou resigned from office and returned to his hometown, he also brought this method back to his hometown of Fujian, and specifically mentioned it in his book "Yangzhou Fried Rice". The "Liuchun Thatched Cottage Collection" introduces the preparation method of Yangzhou fried rice. At this time, "Yangzhou fried rice" was not only Yangzhou style, but also a delicacy in Cantonese recipes. It is Yi Bingshou's innovation and dissemination that gives "Yangzhou Fried Rice" the colorful face it has today.

The chefs of Cai Genxiang Restaurant learned from the folk method of frying egg fried rice, added various ingredients to the rice, and gave it different names, and gradually came up with the single-fried "Crystal Fried Rice" , "Shrimp Fried Rice" with shrimps, "Shredded Pork Fried Rice" with shredded pork, etc. But at this time, there is often only one ingredient for fried rice.

Recipe three: eggs + rice + 8 ingredients

In the process of forming the Yangzhou fried rice recipe, we cannot forget these names: Dai Lizhi, Wang Lixi, Xie Lanfu, Ding Wanguo, etc. They are all famous Huaiyang cuisine chefs who came from Cai Genxiang. The formation of Yangzhou fried rice recipe is directly related to them.

At the Jiuru branch in an alley next to National Day Road, Wang Lixi, the person in charge of the store, told reporters such a piece of history.

Around 1947, Cai Genxiang’s business was at its most prosperous, and there were more varieties of egg fried rice. Not only is it important to pour the rice or the eggs first, but it is also divided into gold-coated silver and silver-coated gold; and assorted fried rice has appeared. A medium bowl of rice, topped with two or three eggs, and served with chicken soup. The price was relatively moderate, and it was an economical lunch at the time. Egg fried rice is only 30 cents, shredded pork fried rice is 50 cents, and assorted fried rice is 70 or 80 cents. The recipe for assorted fried rice at this time was basically similar to today.

According to Wang Lixi, the Yangzhou fried rice recipe was basically formed before liberation. The chef picked it up from the chopping board, added it to the rice and stir-fried it, and inadvertently created the delicacy of Yangzhou fried rice. The ingredients of the vegetable root-flavored assorted fried rice back then had its own particular points - one of the green beans used to be Shanghai Meilin green beans.

Recipe 4: Assorted Fried Rice Recipe + Qionghua

This time, the quick-frozen Yangzhou fried rice was rolled out in Shanghai. What impressed many Yangzhou people was the addition of "Qionghua petals" . Qionghua is the city flower of Yangzhou. Adding "Qionghua petals" not only plays a seasoning role, but also adds a bit of charm to Yangzhou fried rice.

Fruit and Vegetable Fried Rice

Ingredients: 300 grams of white rice, 1/2 pineapple, 10 grams of raisins, 20 grams each of shrimp, ham, cooked peas, and straw mushrooms, 2 tablespoons of oil , 1 tsp salt, 1/2 tsp pepper.

Method: ① Wash the shrimps and straw mushrooms; cut the ham into cubes; wash and peel the pineapple, cut it in half along the waist, take 1/2 pineapple, dig out the pulp in the middle, cut into small cubes, and cook Shape into pineapple cups, place on a plate and set aside. ② Heat up the oil in a wok, add raisins, shrimps, ham, cooked peas, straw mushrooms and diced pineapple. Add salt, pepper and rice and stir well. Put it into a pineapple cup.

Tomato curry fried rice

Ingredients: 300 grams of white rice, 50 grams of tomatoes, 10 grams each of raw mushrooms, carrots, broccoli, cooked peas, onions, 1 egg, 1 green onion root, 3 tablespoons oil, 1 teaspoon curry powder, 1/2 teaspoon salt, 1/3 teaspoon white pepper.

Method: ① Peel the tomatoes and onions, wash and dice them; remove the stems, wash and cut the raw mushrooms into 4 pieces; wash, peel and slice the carrots; tear off the old broccoli. Wash the tendons; wash and mince the green onions; break the eggs into a bowl and stir into egg juice and set aside. ② Heat 1 tablespoon of oil in a pot, sauté the chopped green onions until fragrant, pour in the egg juice and stir-fry until cooked, set aside. ③ Heat oil in a pot, add mushrooms, onions, broccoli and carrots and stir-fry until cooked. Add curry powder, salt and white pepper and stir-fry. Add rice and stir-fry evenly. Finally add cooked peas and tomatoes and stir-fry. Finally Serve on a plate with scrambled eggs.

Sausage Fried Rice

Ingredients: 300 grams of white rice, 2 sausages, 1 egg, 1 green onion, 2 slices of ginger, 3 tablespoons of oil, 1 tablespoon of salt, pepper 1/4 tsp.

Method: ① Wash the green onion and ginger and shred them; wash the sausage and slice it into pieces for later use. ② Heat up 1 tablespoon of oil in the pot, add the sausage, stir-fry until cooked, and take out; Heat up 2 tablespoons of oil in the pot, add shredded ginger, white rice, stir-fry, add eggs, add salt, pepper and Stir-fry all the cooked sausages, sprinkle with shredded green onions and serve.

Seafood Fried Rice

Ingredients: 300 grams of white rice, 2 eggs, 2 green onions, 30 grams each of shrimp, cuttlefish, and scallops, 10 grams of boneless fish, 3 tablespoons of oil, 1/2 tsp each of pepper salt and soda ash, 1 tbsp starch, 1/2 tsp each salt and pepper.

Method: ① Wash and mince the green onions; break the eggs into a bowl, strain out the egg whites, and reserve the egg yolks; wash the boneless fish, slice it, and cut it in half. ② Remove the outer membrane of the cuttlefish and cut into cubes, wash the scallops and shrimps, put it into a bowl, add pepper salt, soda powder, starch and part of the egg white, mix well, blanch it in boiling water and take it out; pour the egg yolk into the hot oil pan Fry into egg skin, remove and cut into shreds and set aside. ③Pour 2 tablespoons of oil into the pot and heat up, sauté the minced green onions, add the remaining egg whites and stir-fry briefly, add shrimps, cuttlefish, scallops, boneless fish meat and stir-fry, add rice, salt and pepper, stir well, and serve In the plate, arrange the shredded eggs on the edge of the plate.

Salted egg yolk fried rice

Ingredients: 300 grams of white rice, 3 salted egg yolks, 1 each of green garlic and green onion, 10 grams of coriander, 20 grams of meat floss, 2 tablespoons of oil, 1 soy sauce /2 tsp, 1/3 tsp salt.

Method: ① Wash the green garlic, green onion and coriander, remove the roots and mince; dice the salted egg yolk and set aside. ② Heat up 2 tablespoons of oil in a pot, sauté the minced green onion, add salted egg yolk and green garlic, stir-fry, add rice, soy sauce, and salt and stir-fry evenly, put it into a plate, and sprinkle with coriander and pork floss.

Kimchi Fried Rice

Ingredients: 300g white rice, 40g Korean kimchi, 10g cooked bonito flakes, 1 each green onion and red pepper, 3 pickled radish slices, 2 pieces of oil Tbsp, 1/2 tsp mustard.

Method: ① Drain the Korean kimchi and dice it; wash the green onion and red pepper, mince and set aside. ② Pour 2 tablespoons of oil into the pot and heat it up, sauté the onion and red pepper, add rice and kimchi and stir-fry, add mustard and stir well, put it on a plate and sprinkle with bonito flakes.

--------------------------------------------- ----------------HOHO~~Lecture completed>.<~~It seems to be pretty good.

Hehe~ Basically everything is here -0-~