The magic of fried rice with eggs is that besides, it is difficult for you to think of a way to cook a dish with only one egg and no auxiliary materials, and then swallow a whole bowl of white rice with this dish. However, when eggs and rice are mixed together and made into fried rice with eggs, it becomes particularly delicious.
The reason is probably: the aroma of fried eggs is mixed with rice, which makes rice fragrant.
Therefore, to stir up delicious fried rice with eggs, we must solve two problems. One is to make the eggs fragrant, but to blend the fragrance of the eggs with the rice.
All right, you can start doing it.
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The following is the supplementary writing of 20 17.4. 1, adding more detailed steps.
The raw materials are really too simple, but they can make touching delicious food.
The rice needs to be overnight, which is very important. Because the newly steamed rice is full of steam and sticky, it is not easy to fry. On the one hand, the fragrance of eggs can not be evenly blended, and on the other hand, there is no such granular taste.
And overnight rice, almost all the water on the surface has evaporated, and it will be much drier.
If you really can't wait overnight, spread the rice on the plate to speed up the evaporation of water, and then you can make do with it after it is completely cooled down.
There are three types of rice, glutinous rice, japonica rice and indica rice. It is best to use indica rice for fried rice with eggs. This kind of rice has low viscosity, is relatively dry and has clear grains, and most of the rice in the south belongs to indica rice. Common northeast rice is mainly japonica rice, which is slightly sticky than indica rice and can also be used. But glutinous rice should never be used, it is too sticky.
There is nothing to say about eggs, just ordinary eggs. Just put a few eggs in a few bowls of rice. Want to make a more explosive visual effect and fragrance, just put two eggs in a bowl of rice.
Onions are indispensable, which is the crowning touch. Without shallots, it will be a little greasy and the fragrance will be inferior.
Beat the eggs, don't be lazy, beat them thoroughly. If it doesn't break up, it's not easy to fry plumeria when frying.
The pot is hot. Oil, not too little oil, too little eggs are not fragrant.
It is very important that the oil temperature is not high, and the medium and low oil temperature is enough, and the fire is also small and medium. The reason will be explained later.
While pouring in the eggs, while holding a spatula in the other hand, quickly turn around in the pot and fry the eggs. How many pieces can you get as soon as possible? Have you seen my wind-like spatula?
The purpose of doing this is to prevent the egg from forming a block, fry the egg and fry the frangipani. I said that the oil temperature should be low before, which is also the purpose. Because the oil temperature is high, the eggs will mature and agglomerate when they are cooked, so they will not be broken.
Why do you want to fry it? Because it is fried, the flavor of the egg is more easily aroused, and it is also easier to be evenly wrapped on the rice.
In fact, I didn't fry it enough, because I had to cook and take pictures at the same time, and I delayed the first two seconds and missed the best state.
After frying, the timing of pouring rice is particularly important.
Because the smell of eggs is getting stronger and stronger with frying. Therefore, if rice is poured too early, the eggs will not be fragrant enough.
The best way to judge when to pour rice is to look at the color. When the color of the egg changes from light yellow to dark yellow and khaki, you can pour rice. At this time, the egg is particularly fragrant. If you continue to fry, although the eggs will be more fragrant, they will be burnt off and the taste will be bad.
After the rice is poured in, it is inevitable that there will be some lumps. The first job is to crush the rice lump with a spatula and crush it all. This job requires patience, but you must never be lazy.
If there are a lot of rice lumps and it takes a long time to grind them, you should pay attention to turning on a small fire to avoid the rice being fried and burnt.
After frying, you can add seasoning, and a spoonful of salt is enough. (Of course, this is the most traditional fried rice with eggs, and soy sauce can also be added according to your own preferences.)
Stir-fry the rice completely, stir-fry it hot, and mix the rice and broken eggs evenly. At this time, it will be cooked.
You can't fry chopped green onion for too long, otherwise it will fade and smell bad. So finally turn off the fire and put it in, and stir-fry it evenly with the remaining temperature.
I like to eat with a bag of yogurt, which is very happy.