There is a snack bar opposite the school, which has cold noodles, cold noodles, fried rice, fried noodles, fried cakes and so on. We often eat in it. The boss's wife, who often jokes with us, is very popular. If she goes late, the rice may be sold out.
Yangzhou fried rice, also known as Yangzhou egg fried rice, is a traditional dish in Yangzhou, Jiangsu Province, which belongs to Huaiyang cuisine. Its main ingredients are rice, ham, eggs, shrimps and so on.
Yangzhou fried rice is rigorous in material selection, fine in production and exquisite in processing, and pays attention to color matching. After frying, the granules are clear, loose, soft and hard, harmonious in color, full in luster, diverse in ingredients, fresh and smooth, fragrant and delicious.
It is said that when Emperor Yangdi toured Jiangdu (now Yangzhou), he introduced his favorite "Fried Rice with Eggs" to Yangzhou. Some scholars believe that Yangzhou fried rice originally came from the hands of ordinary people.
According to the test, as early as the Spring and Autumn Period, boat people sailing on the Han ditch of Yangzhou ancient canal began to eat fried rice with eggs. In Yangzhou in the old days, if there were leftovers from lunch, when cooking dinner, one or two eggs were beaten, and seasonings such as chopped green onion were added and fried with the leftovers to make fried rice with eggs.
In the Ming Dynasty, Yangzhou folk chefs added ingredients to fried rice, forming the prototype of Yangzhou fried rice.
During the Jiaqing period of Qing Dynasty, Yi Bingshou, the governor of Yangzhou, began to add shrimps, diced lean meat and ham to fried rice with scallion and eggs, which gradually evolved into a variety of assorted fried rice with eggs, and its taste was more delicious.
Subsequently, Chinese who made a living by doing business overseas, especially Yangzhou chefs, spread Yangzhou fried rice all over the world.
If you want to cook authentic Yangzhou fried rice, what's the secret? I'll tell you! 1. Wash shrimps with salt by hand, rinse with water, repeat, dry and dice, add less pepper and corn flour and marinate slightly. Heat the oil, stir-fry the shrimp until it just turns color, and set it aside. Chop garlic, barbecued pork and dice, and cut chopped green onion.
2. Beat the eggs well. The rice is loose. Heat oil, add eggs and stir-fry until it begins to coagulate, add rice and stir-fry over medium heat until dry.
3. Add the barbecued pork and shrimp and stir-fry until the barbecued pork is fragrant, add Shao wine and stir-fry until the rice is dry, add soy sauce along the wok, stir-fry for a few times, stir-fry the chopped green onion for a few times, and turn off the fire.
Yangzhou fried rice is simply an excellent choice for leftover rice. In fact, Yangzhou fried rice practices are very diverse, and you can play it at will.
As long as you can ensure that the ingredients are soft and delicious, you can eat them in layers.
The practice is very simple. But the taste is surprisingly excellent, and you have to eat two bowls at a time to get enough!