Current location - Recipe Complete Network - Dinner recipes - Scrambled egg rice ingredients
Scrambled egg rice ingredients
Key: 1, rice to the northeast rice, southern rice can not. To steam the rice, there is no steamed rice is not a good egg fried rice. 2, the oil should be a little more, to do out of the rice grain oily feeling is appropriate. 3, green onion to be after the release. 4, the egg must be stirred, in the process of mixing, do not put water. Scrambled eggs should be scrambled eggs, flocculent is good. 5, the fire should be 300-500 degrees appropriate

Tang Lusun version

Look at China's first gourmet Tang Lusun how to do the egg fried rice, that is the real food:

Egg fried rice

Not long ago Vientiane version of the men's talk about housekeeping, someone said that the egg fried rice, the Chinese people from the ancient times, from the South to the North, the Chinese people from the ancient times, from the South to the North, the egg fried rice. Egg fried rice seems to be a common household dish, everyone will fry, in fact, a detailed study, in which there is quite a lot to say about it!

Take the fried rice with rice, we eat plain, some people love to eat Penglai rice, that it is soft and glutinous, soft and palatable, some people specializing in the rice, that it is cool and loose, clear and not greasy people, each with the hobby, do not offend each other; but when it comes to eating fried rice with eggs, the problem is here.

Everyone knows that egg fried rice must be hot pot cold rice, fried rice is delicious, but Penglai rice cooked rice, whether it is an electric pot to cook, or fishing good rice with a cauldron steaming, after the cool is always sticky into a ball, very difficult to break up. Can you imagine how good it would taste in a stir-fry if the rice is in lumps? Fried rice with rice, must be scattered and then fried, some people in a hurry, do not hit the pan with a spatula to cut, all this, the rice are cut up, so if the rice is sticky into a ball a piece of time, wait for the rice to see the heat, and then use a spatula to slowly press the next two, naturally loosened up.

Fried rice does not need a large oil, but the rice should be fried through, to fry the rice ping-pong sound, is considered to be a great success, fried rice onions must be exploded, the egg should be fried in addition to the first, and then mixed together to fry. In addition, some people like to beat the egg yolk white, to the hot rice on a pour and then fried, the name is quite nice, called "gold package silver", regardless of whether it is delicious, please think, oil fried rice is already not easy to digest, rice and then a layer of eggs, stomach weak people of course, it is not easy to digest it.

The author has always been for the egg fried rice has a special hobby, so every place, always try to try the cook fried egg fried rice is what taste, the early years of the family to hire a chef, try to work, try to cook craft, the first quasi is to let him simmer a chicken broth, the fire a big, soup on the cloudy, rich and unpleasant, which means that the cook fire dish is poor, and then a pepper stir-fried shredded pork, shredded meat to be able to stir-fry tender and flavorful, peppers To crisp not pan raw, this master Wu Ren dishes even pass. Finally, then a bowl of fried rice with eggs, the chef of the big hand, to see how the first cold rice body bones, and then fried, fried to be moist and not greasy, through not floating oil, eggs old and tender in the right place, onions also have to be stir-fried to the smell of raw onions, before they are considered all through, although it is a soup and a dish of fried rice of the micro, but really can be three-legged master chef to make a handful of "weighing performance "short la (said practicing two words Beiping language assessment of the meaning).

When I was young, there was a time to the Beiping boat board hutong Huiwen Middle School to see the Games, in the athletic field of the West City horns have a small cafeteria, where it is said that the masters of shrimp fried rice is a masterpiece, try to eat the results, red dun dun prawns, green Guanzu rice, lined with goose fluffy bowl of hot scrambled eggs, eat in your mouth, silky smooth mellow, can be said to be under the name of no false. Maybe when I was young, taste grade is not high, think this bowl of rice is to eat fried rice in the best. Later, when I traveled around the world, this bowl of golden rice would still come back to my mind from time to time. Across the sea to Taiwan, has been working in Taipei, and later transferred to Chiayi, so three meals into a big problem, fortunately, there is a follower of the retired army catering soldiers, will only be scrambled eggs and rice, tofu soup, after some coaching, fried rice gradually get home, and from then on set up a even ate seventy more than a few times the record of scrambled eggs and rice, the deceased friend of the factory director Xu Songqing brother, is a plate of scrambled eggs and fried rice every day for breakfast, more than a decade as one day, friends and friends called him king of fried rice, call me scrambled rice! experts, to my two brilliant record, indeed also deserved.

This spring, I spent a few months in Taipei, where I had to go to the Tingzhou Street area every day to run errands, so I had to settle for lunch at a small restaurant nearby. The bowl is covered with a layer of dark green scallions, under the scallions is a layer of neatly cut parallelograms of eggs, and at the bottom of the top is an oily cup of fried rice. The waiter, who spoke Cantonese, said that this kind of fried rice was called "Jin Yu Mantang", which probably meant scrambled eggs; and "Jade" was not to be interpreted as chopped green onions. Although the name matches, a raw onion oil flavor, straight to the end of the nose, although I usually love to eat fried rice with eggs, but only hope that the bowl of sighs can not go down. Egg fried rice, although it is a very common way of eating, but there are a number of strange patterns, think about it, the vast majority of all things, all things, all the same, not only egg fried rice a it!

You can not underestimate the egg fried rice, fried bad into scrambled eggs mixed with white rice. When frying, you need to put more cooking oil in the pan, not only enough to scramble eggs but also to take into account the rice. The white rice should be cold overnight, hot rice is too much water. Turn on the fire to boil the oil, remember the oil temperature is not too high, do not smoke on it, the egg can be beaten or not. Directly broken into the pour can be, do not let the egg lumps, in the pan quickly slip fried egg broken, and so the egg began to solidify, you can add a little salt, but not too much Oh, or salty you I'm not responsible for. When completely solidified add white rice.

This time the white rice because it is cold rice, may be lumpy, so do not turn on the fire is too big, generally on it. A little bit of the rice spatula loose, and mix it with the egg. Don't add water, otherwise it will turn into bubbly rice. Although the rice is lumpy, it will be loosened into grains after frying. Add salt to taste. You can also add some chopped green onion at the end of the pot.

A plate of fragrant and delicious egg fried rice is ready. I don't know if you are interested in doing it yourself and having a good meal.

The main points: egg liquid in the pot oil temperature is not high, fast slide fried broken; cold rice in the pot slowly shovel loose without adding water; egg fried rice do not remember to put the MSG, put the MSG will not have the freshness of the egg no matter which of the following practices, there are a few of them are **** the same.

1. rice must be overnight rice. The main thing is that it's fried this way to dissipate the rustle. Leftover rice into the refrigerator do not mask the plastic wrap to put overnight on it. There is really no immediately take money to go out to the stalls to ask for some.

2. Not to consider the health issues, animal oil fried out certainly better than with vegetable oil.

3. Stir the eggs and add a very little bit of water, so that the eggs can be easily broken after frying.

Don't be greedy, the eggs should be less, eggs than rice is not good.

Basic Law

1. Eggs broken, stirred, add salt, add a little water.

2. Take a couple of small onions, just the whites, and chop them.

3. High heat, eggs fried golden brown, with a spatula into small pieces, the smaller the better.

4. Small fire, pour into the rice and stir fry together, add a little salt, rice should be fried into a crystal shape.

5. Add white onion and stir-fry a few times before starting.

Right and left

(can be accompanied by beer, belly)

1. same

2. same

3. Yibin sprouts (winter vegetables, mustard greens can be) cut into minced

4. the same.3

5. Add the sprouts, stir frying a little burnt, forcing out the aroma.

6. the same.4,5

Trinity

(high protein, chlorophyll, starch and all)

1. the same.1,2

2. Take a bell pepper and remove the seeds (I tend to favor green peppers, and sometimes even finger peppers), mince and mix it into the egg, note that this time, the egg does not need to be added to the water.

3. the same.3,4,5

Hu Shi version

Egg fried rice

It is said that Hu Shi did not rest his wife with small feet because she will cook the rice.

1. Break the eggs, add more salt, a little vegetable oil and mix well.

2. Pour the egg juice into the rice and mix well.

3. Let it rest for a while, so that the egg juice can soak the rice and taste.

4. Pour oil and stir fry over high heat until golden brown. Add the white onion.

The aim of egg fried rice must be simplicity.

Sausage version

Ingredients: two sausages, 6 leaves of cabbage, 2 eggs, 3 tbsp salad oil, 1 green onion, 3 bowls of white rice, a little seasoning and parsley, a little salt and pepper and MSG.

How to cook: 1. Cut sausage into small pieces, and cabbage into small pieces. 2. Heat 3 tbsp oil in a frying pan, pour in the beaten egg, and then quickly spatula around to cook for about 7 minutes. 3. Add the rice, sausage, and scallions to the pan, and then stir-fry with the back of a spatula while stirring to break up the rice balls, and then add in the seasoning. 4. Finally, add in the cabbage, and then gently stir fry, and wait until it is softened.

Ham version

Ingredients: 2 small bowls of rice, a little ham, a few peas, carrots and corn, 1 egg, 1 tbsp freshly minced green onion, 1 ? tsp salt, 0.5 tsp monosodium glutamate (MSG) and 1 tsp pepper.

How to do it: 1. cut the sheep ham into cubes, peel the carrots and cut them into cubes, put the peas, carrots and corn kernels into boiling water and then take them out; beat the egg and then quickly scramble it until it is cooked to 7 minutes. 2. add the white rice, diced ham, diced carrots, peas, and corn kernels, and then stir-fry them well and then add the seasoning, and then sprinkle with the finely chopped green onion and mix it well.