One of the standards of "Yangzhou fried rice": after the cooking is completed, the grains of rice are distinct, loose and full of luster, which is also the most basic cooking requirement.
The second standard of "Yangzhou fried rice": it is required that not only the shape of fried rice should be clear, but also the perception should be crystal clear, and the color should be red, green, yellow, white and orange; The taste should be salty, moderate in hardness, fragrant, moist and refreshing; The taste must have the unique flavor of fried rice. The diversity of ingredients has added a lot of high scores to this "Yangzhou fried rice". This is a qualified Yangzhou fried rice.
Legend has it that when Emperor Yangdi toured Jiangdu (now Yangzhou) incognito, he brought his favorite "broken golden rice" (fried rice with eggs) with him into Jiangdu. To extend the Yangzhou fried rice today.
Nowadays, many scholars believe that Yangzhou fried rice comes from the homes of ordinary people. It is said that in the Spring and Autumn Period, there were very past merchant ships sailing on the Han ditch of Yangzhou ancient canal. At that time, the boat people ate fried rice with eggs. In ancient Yangzhou, white rice was the staple food, and the white rice left overnight was usually beaten with two eggs. After frying with chopped green onion, the remaining overnight rice was poured in with salt, and then it was made into egg fried rice.
Later, in the Ming Dynasty, the local chefs in Yangzhou began to add some ingredients and accessories when cooking and making "fried rice with eggs", which also gave birth to the prototype of "fried rice with eggs". Later, during the Jiaqing period of the Qing Dynasty, there was a prefect in Yangzhou named Yi Bingshou. On the basis of fried rice with eggs, shrimp and ham were added, which gradually evolved into "fried rice with assorted eggs", which is now Yangzhou fried rice, with more delicious taste and taste. Today, I will share with you this family version of "Yangzhou fried rice" with historical background. The advantages are: simple operation, strong practicability, and easy to learn delicious food!
Hello everyone! I am a senior chef who loves life and likes food. I tell every food article with my heart, making the cooking method easy to learn, making the food more delicious, gaining more knowledge and skills about food, and harvesting my own specialty dishes. Welcome to the cooking study time. As long as you pay attention to the delicious food of Yichu, you can check the delicious food anytime and anywhere and make the delicious food you want!
-prepare ingredients-
Ingredients: 500g of rice and 2 eggs.
Accessories: 6 shrimps, 20g carrots, 30g pork sausages, 20g cucumbers, a little green beans (or not), and a little chives.
Seasoning: 3 grams of salt and a little monosodium glutamate.
Tools: one bite of wok and one bite of steamer.
-cooking and making-
①: First, remove the head and shell of fresh shrimp, pick out the shrimp line, wash it again, and dice it for later use.
②: Cut carrots, sausages and cucumbers into diced shapes with the same size. -(Note: ham sausage can be added according to your favorite type and taste, because it is a family version, so there is no restrictive requirement).
③: Prepare all the prepared ingredients such as shrimp, pork ham sausage and other auxiliary materials for blanching, add a proper amount of clear water into the pot, pour in the auxiliary materials after boiling, and then pour out the auxiliary materials after boiling again, and control the water to dry for later use. -(Note: the blanching time should not be too long, too long will lead to the loss of delicate flavor and nutrition of shrimps, so just boil and pour out).
(4) Beat the prepared eggs into a container, stir them thoroughly and evenly, then pour them into a pot and fry until cooked and scattered, and then pour in the rice and stir them slowly with low fire. -(Note: steamed rice is ok, but it needs to be cooled in advance, so it won't stick to the pan during frying, and it tastes better).
⑤: When the rice is stir-fried and has a faint aroma of fried rice, you can add auxiliary ingredients and stir-fry it for a while, then sprinkle salt and a little monosodium glutamate and stir it evenly again, then take it out of the pan and put it on the plate.
Production map: Yangzhou fried rice with full and delicious grains is finished. Does it look appetizing?
1, when scrambled eggs, heat the pan in advance, which is commonly known in the chef industry: sliding pan, so that scrambled eggs don't stick to the bottom of the pan, the eggs are more loose and tender.
2. After pouring the rice, pat the rice gently and forcefully with a spoon or spatula, which makes it quickly spread out and can be better blended with the eggs.
3. When purchasing rice, you must look at the date of production, and you can also see whether the outer packaging is new rice or old rice, because old rice has a lot of water when steaming rice; New rice has less draft. The cooking time of rice will directly affect the taste and aroma of the whole dish.
"Yangzhou fried rice" is one of the special cuisines. Now it is not only popular in Yangzhou, but also in cities all over the country. The random combination of ingredients has created Yangzhou fried rice with different flavors, which can better reflect the characteristics of this food which is both a staple food and rich in nutrition.