Fried rice with eggs is a very old cooking practice. Although it is now cooked by ordinary people, it has been accepted by many world-famous hotels because of its delicious taste, so fried rice with eggs has been served on the tables of big hotels. The official name of fried rice with eggs is alfalfa rice. There have been academic discussions on the correct writing of alfalfa, but in the end it seems that there is no concrete or acceptable conclusion. Some people write alfalfa as "Mushu", which I think should be correct. Beijingers write these two words as sweet clover, but they are a little different from alfalfa in pronunciation. Sweet osmanthus is another name for sweet osmanthus. Sweet osmanthus can be eaten, but alfalfa can also be eaten. Today, there is another kind of rice called alfalfa rice in Xinjiang, but it is not what we usually call fried rice with eggs. It is a rice made from alfalfa sprouts, which is eaten by the poor and has a bad taste. The petals of osmanthus fragrans are somewhat similar to those of scrambled eggs, so it makes sense to call it osmanthus fragrans. When I have time in the future, I will definitely sit down and research. Fried rice with eggs is a foreign way of eating, not an invention of mainlanders. Its roots lie in the western regions, that is, today's Xinjiang area. Ban Gu's Hanshu has been recorded indirectly. From the name, fried rice with eggs should also be eaten by ethnic minorities in the western regions. This combination of meals was introduced into the mainland from Hexi Corridor, and was finally accepted by the majority of Han people. Its main contribution is that Angelica chisels through Ban Chao in the Western Regions and Zhang Qian, which manages the Western Regions. After Ban Chao returned to the mainland in his later years, he often ate alfalfa rice. Zhang Qian is also famous among courtiers for his love of this kind of Hu rice. It is said that Zhang Qian's wives and concubines are all experts in cooking alfalfa rice, and Zhang Qian is also rewarded by letting whoever cooks delicious alfalfa rice sleep with them. There are generally two routes for fried rice with eggs to be introduced into the mainland. One route is from Hexi Corridor to the mainland, then from the north to the grassland, from the nomadic Mongols to the Manchus in the northeast, and then from the Manchus to the Han people. Therefore, fried rice with eggs is included in the standard Manchu banquet. This way of fried rice with eggs has been changed. Eggs can be eggs, duck eggs, goose eggs or other birds' eggs. Rice can be rice, sorghum rice and corn rice, but small rice is not good because it is hard and tastes bad with eggs. Sticky rice is even worse. The fried rice with eggs, which took the northeast route, was later loved by Manchu emperors, so the fried rice with eggs was recorded in the recipes of imperial kitchens. Today, we can still find written evidence in the Palace Museum in Beijing and the Palace Museum in Shenyang. When Li Yuqin, the last imperial concubine, was working in the library, she once brought fried rice with eggs to work as lunch. She also let me have a taste, and it was really delicious. She told me that the emperor Puyi loved fried rice with eggs very much, and her practice was the practice of imperial kitchens. She personally taught me how to cook fried rice with eggs. It can be said that I am now the only direct biography of the royal fried rice with eggs, which is absolutely authentic. The other route is going south through the Hexi Corridor, stopping in Nanjing, and finally being developed in Yangzhou through the transformation of local people. Therefore, Yangzhou people call their fried rice with eggs Yangzhou fried rice, and I heard that it has now become the signature diet of Yangzhou. I once deliberately ate Yangzhou fried rice in Yangzhou, but I didn't feel very ideal, lacking the unique charm and historical sense of egg fried rice. Let's take a look at the royal fried rice with eggs taught by the imperial concubine herself: ingredients: a bowl of rice and two eggs. Ingredients: oil, salt, chopped green onion, pepper noodles and so on. Practice: First beat two eggs, stir them evenly, fry them in the oil pan, and then add the rice to mix and fry. After the rice is heated thoroughly, add a little salt, half a handful of chopped green onion and a little pepper noodles, and then you can go out of the pot. Key: 1, the rice should be northeast rice, but not south rice. To steam the rice, you can't make a good fried rice with eggs without steamed rice. 2, the oil should be a little more, in order to make the rice feel oily. 3, chopped green onion should be put later. 4, the eggs must be stirred evenly, and never put water in the process of stirring. When scrambled eggs, the eggs should be chopped, preferably flocculent. 5, the temperature should be 300-500 degrees. Let's see how China's first gourmet Tang Lusun cooks fried rice with eggs. That's the real food: not long before fried rice with eggs, Vientiane men talked about housekeeping, and some people talked about fried rice with eggs. From ancient times to now, from south to north in China, fried rice with eggs seems to be a common occurrence, and everyone can fry it. In fact, a careful study is quite particular! Take the fried rice as an example. Everyone always eats. Some people like to eat Penglai rice, saying that it is soft and glutinous, gentle and palatable. Some people specialize in Laimi, saying that it is cool and loose, clear and not greasy, and each likes what he likes, and does not offend each other. But when it comes to eating fried rice with eggs, the problem comes. Everyone knows that fried rice with eggs must be hot and cold, and the fried rice is delicious. However, the rice cooked by Penglai rice, whether it is cooked in an electric cooker or steamed in a large pot, always sticks together after it is cold and is extremely difficult to break up. Please think of a small lump of rice. Can it be delicious when fried? The rice used for fried rice must be scattered and then fried. Some impatient people can't break it in the pot and cut it with a shovel. All this has cut up the rice, so if the rice sticks together, wait until the rice is hot, and then slowly press it with a shovel twice, and it will naturally loosen. Fried rice doesn't need big oil, but the rice should be thoroughly fried, and the rice grains should be fried ping-pong, which is considered as a complete success. The chopped green onion of fried rice must be burnt, and the eggs should be fried separately first, and then mixed together. In addition, some people like to beat the eggs yellow and white, pour them on the hot rice and then fry them. The name is very nice, and it is called "Gold-coated Silver". Regardless of whether it is delicious or not, please think that fried rice with oil is not easy to digest, and people with weak stomachs will certainly not be able to digest it. The author has always had a special interest in fried rice with eggs, so whenever I go to a place, I always have to try the taste of fried rice with eggs. In my early years, I hired a chef at home, and when I tried to work, I tried the chef's skills. First of all, I must let him simmer a chicken soup. When the fire is big, the soup will be turbid and unpleasant, which means that the cook's slow fire is poor. Let's have a green pepper stir-fried shredded pork, which should be tender and tasty. Finally, a bowl of fried rice with eggs, a generous chef, should first look at the bones of the cold rice, and then fry it. The fried rice should be moist but not greasy, not greasy, and the eggs should be tender and moderate, and the chopped green onion should be stir-fried to get the smell of raw onion, in order to be all passed. Although it is a small fried rice, it can really make the chef of the three-legged cat in a hurry, and the "performance" is short (. When I was young, I once went to Huiwen Middle School in Shipboard Hutong, Beiping to watch the sports meeting. There was a Sashido in the corner of the track and field in the west city. It was said that the fried rice with shrimp slices by the master there was a must. As a result, the fried rice with red piers and green peas was lined with a bowl of hot fried rice with goose yellow and soft eggs. When eaten in the mouth, it was smooth and mellow, which can be said to be worthy of the name. Maybe when I was young, my taste grade was not high, and I thought this bowl of rice was the best in eating fried rice. Later, I traveled all over the world, and I still often think about this bowl of golden soup and jade rice. I came across the sea to Taiwan and worked in Taipei all the time. Later, I was transferred to Chiayi, so three meals became a big problem. Fortunately, one of my entourage, a retired food soldier in the army, only knew how to fry rice with eggs and tofu soup. After some training, fried rice gradually became popular, and since then, I have set a record of eating more than 70 fried rice with eggs. My late friend, Brother Song Qing, the factory director Xu, had a plate of fried rice with eggs for breakfast every day. For more than ten years, friends and friends called him the king of fried rice. I have lived in Taipei for several months this spring, and I have to go to Tingzhou Street to do business every day. Lunch can only be solved in a nearby small restaurant, so I have resumed my career of eating fried rice. Some of my family meals are rotten to the core, and some of them are sticky. Best of all, there is a small restaurant with elegant decoration, but the fried rice with eggs is served, which is surprising. The bowl surface is covered with a layer of dark green chopped green onion, and the chopped green onion is covered with a layer. The waiter speaks Cantonese. He says this kind of fried rice is called "happy ever after", and gold probably refers to scrambled eggs. Jade don't explain is raw chopped green onion. Although the name is consistent, it smells like raw onions and oil, and it is straight to the nose. Although I always like fried rice with eggs, I can only look at the bowl and sigh. Although fried rice with eggs is a very common way to eat, there are a number of strange patterns. If you think about it carefully, there are many things, and it is not just fried rice with eggs! Don't underestimate the fried rice with eggs. If it is not fried well, it will be scrambled eggs mixed with rice. When frying, you should put more cooking oil in the pot, which is not only enough for scrambled eggs, but also for rice. You should use cold rice overnight for white rice, and there is too much water in hot rice. Boil the oil, remember that the oil temperature is not too high, just don't smoke, and the eggs can be beaten evenly. Just break the eggs and pour them in. Don't let them agglomerate. Stir fry the eggs quickly in the pot and break them. When the egg liquid starts to solidify, you can add some salt, but not too much, or I won't be responsible for the salty death. Add rice when it is completely solidified. At this time, because the rice is cold, it may be lumpy, so don't turn on the fire too much, just generally. Shovel the rice loose bit by bit and mix it with the eggs. Remember not to add water, or it will become a bubble rice. Although the rice is caked, it will become loose after being fried. Then add some salt according to your taste. You can also add chopped green onion at the end of the pot. A plate of delicious fried rice with eggs is ready. I don't know if you are interested in doing it yourself and having plenty of food and clothing. Key points: the oil temperature of the egg liquid in the pot should not be high. Stir-fry the cold rice quickly and shovel it slowly. Don't add monosodium glutamate to the fried rice with eggs without water. No matter which of the following methods you use, several of them are the same. 1. The meal must be overnight. This is the main way to stir up and disperse. Don't cover the leftovers with plastic wrap in the refrigerator and leave them overnight. I really didn't take the money out to the food stall immediately to ask for some money. 2. Regardless of health problems, frying animal oil is definitely more delicious than using vegetable oil. 3. Add a little water after stirring the eggs, so that they will be easily broken after frying. Don't be greedy, there are fewer eggs, and more eggs than rice won't taste good. Basic law: fried rice with shallots and eggs 1. Break the eggs, stir, add salt and a little water. 2. Take a few shallots, as long as they are white and cut into pieces. 3. In a big fire, the eggs are fried into golden brown and made into small pieces with a spatula. The smaller the better. 4. Small fire, pour the rice and stir fry together, add a little salt, and stir fry the rice until it is crystal clear. 5. Add scallion and stir fry a few times before taking the pot. Second, both sides meet the source: fried rice with pickles and eggs (which can be served with beer to fill the stomach) 1. ditto 2. ditto 3. Yibin sprouts (both winter vegetables and pickled mustard tuber are ok) are cut into pieces. 4. Same. 35. Add sprouts, stir-fry slightly, and force out the fragrance. 6. Same.4,5 Trinity: Fried rice with vegetable and egg (with high protein, chlorophyll and starch) 1. Same. 1,22. Take a pepper, remove the seeds (green vegetables are ok, I prefer green peppers, sometimes even finger peppers), cut into pieces and mix into the eggs. Note that water is not needed for this egg. 3. On the same day, 3, 4, and 5, Hu Shi's fried rice with eggs is said to have bothered his wife with feet because she can cook the rice. 1. Break the eggs, add more salt and a little vegetable oil, and stir well. 2. Pour the egg juice into the rice and mix well. 3. Leave it for a while and let the egg juice soak the rice. 4. Pour the oil and stir-fry until golden brown. Add scallion. But after eating this kind of meal, I think Hu Shi can kick his wife, which is not as delicious as the first three. The purpose of fried rice with eggs must be simple. Strictly speaking, there is only one seasoning-the king of seasoning, salt. Pay attention to the salty feeling of the tip of the tongue. As for fried rice with shredded pork, assorted fried rice and even fried rice with sliced abalone, it is another matter 1. Sausage and egg fried rice materials: two sausages, six leaves of cabbage, two eggs, three tablespoons of salad oil, three bowls of onion 1 root, white rice, a little seasoning and coriander, and a little salt and pepper and monosodium glutamate. Practice: 1. Cut the sausage into small pieces and the cabbage into small pieces. 2. Heat the oil pan, put 3 tablespoons of oil, pour the beaten egg juice, shovel it quickly, and cook it for about 7 minutes. 3. Put the rice, sausage and chopped green onion into the pot, stir the rice balls while stirring them with a spatula, and then add the seasoning. 4. finally, put the cabbage in the pot and stir fry gently until it is soft. 2. Ham and egg fried rice ingredients: 2 small bowls of white rice, a little foreign ham, a little peas and carrots and corn, eggs 1 piece, chopped green onion 1 tablespoon, salt 1 teaspoon and a half, monosodium glutamate 0.5 teaspoon, pepper 1 teaspoon. Practice: 1. Dice lamb ham, peel and dice carrots, put peas, carrots and corn kernels together in boiling water, then take them out; Beat the eggs and stir-fry them quickly in the pot until they are medium-cooked. 2. Add white rice, diced ham, diced carrots, peas and corn kernels, stir well, add seasonings, drizzle with chopped green onion and mix well. 3. Yangzhou fried rice ingredients: 3 small bowls of white rice, 20g of shrimp, 50g of lean pork, 25g of cooked ham, 25g of cooked chicken liver, 25g of bamboo shoots, 25g of green beans, onion 1 root, 25g of Shaoxing wine and 2 eggs. Practice: 1. Mix eggs well, blanch green beans with salt water, shred pork, dice ham, chicken liver and bamboo shoots, and cut onion into chopped green onion. Remove the oil pan, stir-fry the eggs over medium heat until they are almost cooked, then add the rice, seasoning, chopped green onion, stir well and put them on a plate. 2. Take the oil pan and put 1 tsp of oil. First, fry the shrimps and shredded pork until cooked, then add diced ham, diced chicken liver, diced bamboo shoots, green beans, salt, monosodium glutamate and Shaoxing wine, stir well, and pour on the rice noodles. ! ! In addition, don't underestimate the fried rice with eggs. If it is not fried well, it will become scrambled eggs mixed with rice. When frying, put a little less oil in the pot, which is not only enough for scrambled eggs, but also for rice. White rice should be cold rice overnight, and hot rice has too much water. Boil the oil, remember that the oil temperature is not too high, just don't smoke, and the eggs can be beaten evenly. Just break the eggs and pour them in. Don't let them agglomerate. Stir fry the eggs quickly in the pot and break them. When the egg liquid starts to solidify, you can add a little salt, not too much. Otherwise, you and I are not responsible for the salty death. Add rice when it is completely solidified. At this time, the white rice is cold and caked, so don't turn on the fire too much, just generally. Shovel the rice loose bit by bit and mix it with the eggs. Remember not to add water, it will turn into rice. Although the rice is caked and fried, it will loosen into grains. Then add some salt according to your taste. You can also add chopped green onion at the end of the pot. A plate of delicious fried rice with eggs is ready. I don't know if you are interested in doing it yourself and having plenty of food and clothing. Key points: the oil temperature of the egg liquid in the pot should not be high. Stir-fry quickly and break up the cold rice. Slowly shovel the eggs in the pot and make rice without water. Remember not to put monosodium glutamate. If you put monosodium glutamate, there will be no umami flavor of the eggs.