Question 1: How to make "Yangzhou fried rice"? What are the ingredients? The raw material for fried rice is minced rice, commonly known as Mongolian rice. Rice irrigated by Yellow River water and grown naturally is the best. The main method is to wash the rice to remove impurities, then put it into a pot and boil it. After the rice mouth is broken, take it out of the pot immediately, and then fry it until cooked. The fried rice made in this way becomes hard and chewy, which is generally liked by the Mongolian people, so the locals call it "Mongolian fried rice". If the rice is taken out before it breaks into the mouth, the fried rice will be easier to bite, but will not withstand chewing. The locals call it: "*** fried rice". However, it must be noted that the fried rice cooked in this way cannot be eaten directly and must be peeled. In ancient times, a stone mortar was usually used to peel the rice. The rice was put into the stone mortar, and the foot pedal drove the rod. When the tilted hammer fell, it hit the stone mortar. After going back and forth several times, the rice skin could be removed. After peeling, use a bamboo dustpan to remove the large chaff, and then use a basket to remove the fine chaff. After that, it can be eaten.
Fried rice is made from millet and needs to be boiled. Fried rice can be made through three processes of frying and grinding. First, cook it in a pot. Fill the pot with water, and when it boils for eight minutes, pour the rice into the pot. Cover the pot and continue heating. After boiling, uncover the pot, stir it up and down evenly, cover the pot, and simmer over low heat for six or seven minutes, then stir it up and down again. After flipping three to four times in this way, it is ready to serve. The rice grains coming out of the pot will be swollen, round and translucent, but do not open your mouth, otherwise the quality of the fried rice will be affected. When cooking Jizi, the ratio of Jizi to water must be appropriate, so that the Jizi becomes dry immediately after boiling the water.
Generally you don’t need to make it yourself. It’s also good to buy ready-made ones from outside!
Question 2: How to make Yangzhou fried rice delicious. Ingredients: 3 small bowls of overnight rice
Ingredients: 2 chives, 10 shrimps, 6 mushrooms, 100 grams of ham, 100 grams of green beans, eggs
Seasonings: 2 grams of salt, 2 grams of starch, 1 tsp of cooking wine, 2 grams of chicken essence, a little light soy sauce
How to make Yangzhou fried rice: 1. Prepare mushrooms in advance Soak and dice, soak the green beans thoroughly, boil in boiling water until cooked and dry, dice the ham, mince the chives and set aside; 2. Peel the shrimps, remove the shrimp devein, marinate with pickled shrimp seasoning for ten minutes, add oil, and stir-fry the overnight rice in oil. Make it into rice grains, beat the eggs with chicken essence and salt and set aside;
3. Heat a little oil in the pot until it is 30% hot, sauté the chopped green onions, then add in diced ham, diced mushrooms and green beans, stir well and add a little salt. 4. After the pot is hot, add an appropriate amount of oil. When it is 30% hot, add the beaten eggs. When the eggs are about to form egg flakes, quickly pour in the oiled rice and stir-fry quickly until the rice grains are all covered. Stir-fry the egg liquid until golden brown, add a little light soy sauce to enhance the color and flavor, and mix well; 5. Finally add diced tripe and shrimp, mix well, and serve.
Question 3: How to make Yangzhou fried rice, how to make Yangzhou fried rice delicious, home-style preparation of Yangzhou fried rice
Method 1
Ingredients
< p> Rice, eggs, ham, shrimp, green beans, carrots, corn kernels, minced green onions, Shaoxing wine, salt, and pepper.Method
Yangzhou Fried Rice
1. Cut the ham into cubes slightly smaller than the green beans. Crack the eggs into a bowl, add salt and chopped green onions and beat evenly.
2. Heat the wok, add oil, and add the eggs to spread.
3. Add green beans, minced green onions, carrots and corn and stir-fry evenly.
4. Add ham cubes, stir-fry evenly and add a little Shaoxing wine.
5. Add the shrimp and stir-fry evenly. Season with a little salt and pepper.
6. Add the overnight rice and stir-fry quickly until the rice is fragrant and ready to serve. [4]
Method 2
Ingredients
50g ham, 104g prawns, 2 eggs, 35g green beans, 2 bowls of white rice, 1 green onion roots, 5 tablespoons of oil, 1 tablespoon of soy sauce, 1/2 tablespoon of chicken powder, 2 tablespoons of salt.
Method
1. Remove the heads and tails of the shrimps, peel and wash them; cut the ham into cubes, cut the green onions into chopped green onions, and beat the eggs into egg liquid.
2. Boil the water in the pot, add 1 tablespoon of salt, pour in the green beans and blanch for 30 seconds, remove from the cold water, drain the water and set aside.
3. Heat 2 tablespoons of oil, sauté the diced ham over low heat until fragrant, add the fresh shrimps and stir-fry until they turn red, then put them on a plate.
4. Add 3 tablespoons more oil and heat it up, pour in the egg liquid and wait for 10 seconds. Add the white rice and stir-fry over high heat until the rice grains are loose and golden brown.
5. Add ham, shrimp and green beans and stir-fry for 1 minute until the ingredients in the pot are evenly stir-fried.
6. Add 1 tbsp soy sauce, 1/2 tbsp chicken powder and 1/3 tbsp salt, stir well and taste, and serve. [5]
Method three
Ingredients
200 grams of rice, 1 egg, 5 shrimps, 20 grams of barbecued pork, corn, carrots, celery***30 grams, one scallion, appropriate amount of cooking wine, 0.8g salt, 0.8g chicken powder, 15g stock.
Method
Partial picture of Yangzhou fried rice
1. Mix the rice with a little oil; beat the eggs and add a little salt.
2. Dice the barbecued pork and chop the green onions.
3. Add a little oil to the pot, stir-fry the shrimps until cooked, add mixed vegetables and stir-fry until fragrant, spray cooking wine, pour 15 grams of stock, add in flavor and remove from the pot.
4. In another pot, heat the oil to 50%, add the eggs and stir-fry until they are dispersed but not coloured. Add the rice and stir-fry quickly until the grains are clear and the eggs are dispersed. Add 0.8g of salt and 0.8g of chicken powder. Toss in pan and stir-fry evenly.
5. Add mixed vegetables, barbecued pork, and shrimps and stir-fry evenly. Sprinkle in the remaining chopped green onions and stir-fry until fragrant. [6]
Method 4
Ingredients
250g rice, 30g ham, 1 egg, 20g peas, 25g cucumber, 25g shrimp , 30 grams of oil, 1 gram of MSG, 5 grams of chopped green onion, and 3 grams of salt.
Method
1. Crack the eggs, fry and chop them into small pieces, and cut the ham, cucumber and shrimp into small cubes.
2. Heat the pan to high heat, add ham, peas, and shrimp, mix well, then add rice, eggs, cucumber, shrimp, peas, MSG, and salt, stir-fry briefly, and then serve on a plate
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Question 4: How to make the most authentic Yangzhou fried rice? Quick-frozen Yangzhou fried rice is actually just one type of Yangzhou fried rice, that is, assorted fried rice. There are many members in the Yangzhou fried rice family. Depending on the ingredients, it can be divided into fruit fried rice, assorted fried rice, etc. Among them, assorted fried rice has become synonymous with Yangzhou fried rice because of its unique recipe.
Until now, when it comes to Yangzhou fried rice, some people still think of it as egg fried rice. In fact, the many types of Yangzhou fried rice today are indeed developed from egg fried rice. Until now, egg fried rice is still synonymous with Yangzhou fried rice to some extent, especially abroad.
Egg fried rice is not only loved by ordinary people, but the historical records and legends of its "marriage" with the royal family add a bit of legend to it. The "Food Classic" written by Xie Xixie of the Sui Dynasty records that Yang Su, the Duke of Yue in the Sui Dynasty, loved to eat "broken gold rice", which is fried rice with eggs. It is said that this "broken gold rice" uses cooked rice with moderate hardness and loose grains and is fried with eggs, so that every grain of rice is coated with egg liquid. After frying, the fried rice shines like broken gold, hence the name, commonly known as "gold-wrapped rice". silver". Emperor Yang of the Sui Dynasty introduced "broken gold rice" to Yangzhou when he visited Yangzhou, which became the earliest record of Yangzhou fried rice.
Recipe 1: Egg + Rice
The earliest historical record of egg fried rice can be found on the bamboo slips unearthed from the Mawangdui Han Tomb in Changsha, Hunan in 1972. Research has shown that this may be the ancestor of egg fried rice.
Yangzhou fried rice originated from the Cai Genxiang Restaurant on Guoqing Road in the city. It has a history of more than 100 years. Li Kuinian and Li Shaoqing are the founders of "Cai Genxiang". From the description of his descendant Li Xiulin, we understand that egg fried rice is actually a delicacy for the working people. In the past, when the rural areas were poor, they could only have porridge for three meals on weekdays, and only dry rice when the farming season was busy. Making dry rice at that time was different from what it is now: take a few spoonfuls of "Jiangtou rice" from the boiled porridge and put it in a casserole, and then simmer it into rice in the remaining fire of the pot. The rice made in this way is called "Scoop rice." When guests come to the house, due to financial constraints, the owner, who is budget-conscious and does not want to be rude, sets his sights on eggs. Beat out the "scooped rice", blow off the water vapor, fry a few eggs and rice, and then make a fairy soup, paired with side dishes made of home-made dried radish and pickles, it is a good treat.
When "Cai Genxiang" was first opened, its customers were working people such as rickshaw pullers and canal boatmen. The restaurant was positioned as a convenient fast food restaurant and operated at a low profit to facilitate the dining needs of low-rise residents. According to Li Xiulin's recollection, during times of difficulty, the store often went to vegetable shops and butcher shops in the morning to borrow vegetables and meat, and then returned the money after selling them. Because of its good reputation and the support of vegetable and butcher shop owners, Caigenxiang has been supported and developed step by step.
Recipe 2: Egg + rice + shrimp, shredded pork, barbecued pork
How Yangzhou fried rice spread from Yangzhou to the outside world, I have to mention one person, he is Yi Bingshou, the prefect of Yangzhou .
Yi Bingshou, a native of Tingzhou, Fujian, was appointed as the prefect of Yangzhou in the 54th year of Qianlong's reign. This person has a good political reputation. He is not only proficient in poetry and calligraphy, but also a gourmet. It is widely said that the "Yifu Noodles" and "Yangzhou Fried Rice" that are now popular in Guangdong and Hong Kong were invented by him; the instant noodles we eat today were developed on the basis of Yifu Noodles. Yi Bingshou is also known as one of the founders of convenience food.
Mr. Ling Yunchuo, a famous Hong Kong calligrapher, said in his book "Three Thousand Years of Chinese Calligraphy": "Jiangsu-style fried rice and scallion fried rice are the same. The different Yifu chefs added icing on the cake. Add some shrimps and stir-fry with barbecued pork, so it is extremely delicious. People in South China call this "Yangzhou Fried Rice"." After Yi Bingshou resigned from office and returned to his hometown, he also brought this method back to his hometown of Fujian, and specifically mentioned it in his book "Yangzhou Fried Rice". The "Liuchun Thatched Cottage Collection" introduces the preparation method of Yangzhou fried rice. At this time, "Yangzhou fried rice" was not only Yangzhou style, but also a delicacy in Cantonese recipes. It is Yi Bingshou's innovation and dissemination that gives "Yangzhou Fried Rice" the colorful face it has today.
The chefs of Cai Genxiang Restaurant learned from the folk method of frying egg fried rice, added various ingredients to the rice, and gave it different names, and gradually came up with the single-fried "Crystal Fried Rice" , "Shrimp Fried Rice" with shrimps, "Shredded Pork Fried Rice" with shredded pork, etc. But at this time, there is often only one ingredient for fried rice.
Recipe three: eggs + rice + 8 ingredients
In the process of forming the Yangzhou fried rice recipe, we cannot forget these names: Dai Lizhi, Wang Lixi, Xie Lanfu, Ding Wanguo, etc. They are all famous Huaiyang cuisine chefs who came from Cai Genxiang. The formation of Yangzhou fried rice recipe is directly related to them. At the Jiuru branch in an alley next to National Day Road, Wang Lixi, the person in charge of the store, told reporters such a piece of history.
Around 1947, Cai Genxiang’s business was at its most prosperous, and there were more varieties of egg fried rice. Not only because the rice is poured first but also...>>
Question 5: How to make Yangzhou fried rice? How to make egg fried rice - stir-fry recipes
1. This is the most traditional way to make egg fried rice. But most people don't know. After boiling the water, pour the washed rice into the water, filter it and fish it out. Remember, it's enough in one go. Then, the rice is steamed on the stove, mixed with eggs, and fried. The egg fried rice made in this way not only does not mix the aroma of rice and egg, but also the rice is separated into grains and does not stick together.
2. The rice should be refrigerated for 2-3 hours without covering it; before frying, add a little vegetable oil and mix well to separate the rice grains, then pour in half of the egg liquid, mix well and soak for 20 minutes. ; Mix the rice with oil and egg mixture in a pan over high heat, stir-fry quickly and stir-fry until the eggs coat each grain of rice, which is called "gold wrapped with silver" in jargon. Then add cooked green beans and horse eggs, add salt and chopped green onion, stir-fry for a while and remove from the pan.
Fried Rice with Shredded Chicken and Egg
1. Spread the eggs into egg skins and cut into shreds; 2. Wash the chicken and cut into thin shreds, mix well with starch, a little salt and sugar and marinate Wait for a moment; 3. Wash the green onions and cut them into chopped green onions, set aside; 4. Pour peanut oil into the pot, heat over high heat, add shredded chicken, shrimp and cooking wine and stir-fry until cooked; 5. Add rice and chopped green onions 6. Sprinkle in Fry the egg shreds thoroughly and serve on a plate.
Key to the process: If the rice in the main ingredient is made from japonica rice, and the shrimp in the ingredients is made from fresh shrimp, the fried rice will be dryer, more fragrant and smoother. Tender.
Ham and egg fried rice
1. Cut the ham into small pieces; 2. Wash the cucumber, cut it open, remove the seeds and dices, and cut it into dices the size of beans; 3. Wash the green onions. Cut the green onions into chopped green onions; 4. Crack the eggs into a bowl and beat them up, add a little salt and mix well; 5. Wash the peas, blanch them and set aside; 6. Pour peanut oil into the pot, heat it until it is 60 to 70% hot, and put it in Boil the chopped green onions in a pan, add the egg liquid when fragrant, and stir-fry into pieces. 7. Pour in diced ham, diced cucumber, and peas, and stir-fry for about 2 minutes. 8. Add rice and remaining refined salt and MSG, and stir-fry over medium heat. 9. When the rice grains are loose and fragrant, it is ready to be plated.
Assorted Egg Fried Rice
1. Crack the eggs into a bowl and add a little salt to make the egg liquid; 2. Dice the lettuce, ham sausage, fresh mushrooms, onions and garlic; Chop the green onions into fine pieces. 3. Put peanut oil in the pot, heat it up, pour in egg liquid and fry until cooked, mash and remove; 4. Put a little peanut oil in the pot, add diced mushrooms and garlic and stir-fry until fragrant, then add lettuce, Slightly fry the onions, add rice and fried eggs and stir-fry together, then add ham sausage, and finally add chopped green onion, salt and chicken essence.
Health tips: 1. This dish contains protein, unsaturated fatty acids, carbohydrates, various minerals and vitamins; it also has the effect of preventing constipation. 2. Mushrooms contain a variety of amino acids, vitamins and other nutrients, and also have certain antibacterial effects.
Craft tip: Apples can be used instead of mushrooms, or some diced watermelon can be added to the pot for a different flavor.
Fried rice with shrimps and eggs
1. Cut the shrimps into small pieces and blanch them in a pot of boiling water. Crack the eggs into a bowl and beat well. 2. Heat the oil in the wok, add the eggs, stir-fry until cooked, add the shrimp slices and stir-fry, add the rice, add salt and stir-fry evenly, then put it on a plate and serve.
Technique Tips: 1. The shrimps should be fresh, stir-fry evenly, and add oil to the pot to avoid burning the bottom of the pot. It can be paired with lettuce for dipping sauce. 2. This fried rice can be served with egg soup.
Yangzhou Egg Fried Rice
1. Wash the shrimps, add appropriate amount of egg white, starch and water to mix well and slurry; 2. Soak the scallops in water, wash and set aside; 3. Remove the stems of the mushrooms , wash; 4. Wash duck gizzards and cook; 5. Peel winter bamboo shoots, wash and cook; 6. Remove roots from green onions, wash and mince; 7. Wash chicken breasts and cook. 8. Cut sea cucumber, chicken, ham, duck gizzards, mushrooms, bamboo shoots and pork into small cubes. 9. Crack the eggs into a bowl, add 20 grams of refined salt and 5 grams of chopped green onion, and beat evenly. 10. Put the pot on the fire, ladle in 75 grams of cooked lard, heat it, add the shrimps until cooked, and remove. 11. Add diced sea cucumber, diced chicken, diced ham, scallops, diced mushrooms, diced bamboo shoots, diced duck gizzards, and diced pork and stir-fry. Add rice wine, 10 grams of refined salt, and 25 ml of chicken broth. Bring to a boil and pour into a bowl. Assorted toppings. 12. Put the pot on the fire, add 150 grams of cooked lard, and when it is 50% hot, pour in the egg liquid and stir well. Add rice and stir well. Pour in half of the toppings and continue to stir well. 13. Pour 2/3 of the rice into a small bowl, pour the remaining toppings, shrimp, peas, and 10 grams of chopped green onion into the pot, stir-fry evenly with the remaining rice in the pot, and place it in the bowl to cover the surface. Serve.
Craftsmanship tips: Yangzhou fried rice is different from home-style egg fried rice. It has many ingredients and exquisite craftsmanship. It can be elegant according to the text... >>
Question 6: How to make the authentic "Yangzhou Egg Fried Rice", how to make it, how to make Yangzhou Egg Fried Rice
1.
Wash the rice, add an appropriate amount of water, usually Lay it flat so that the water is about 1 cm above the surface of the rice
2.
Select the cooking button to cook the rice
3.
Use a spoon to stir the cooked rice evenly and let it cool. I usually do the above work the night before
4.
Crack two eggs into a bowl Medium
5.
Beat the eggs into a uniform liquid
6.
Put oil in the pot
7.
Pour in the egg liquid and spread it into a thin egg skin
8.
Use a spatula to smash the egg skin into pieces
9.
Cut the ham into cubes
10.
Wash and chop the green onions
11.
Put an appropriate amount of oil in the pot
12.
Pour in the rice, add 2 grams of salt, and stir-fry
13.
< p> Fry until the rice is fluffy, add eggs and diced ham and stir well14.
Turn off the heat, add chopped green onions and stir well
Question 7: How to cook rice in Yangzhou? Quick-frozen Yangzhou fried rice is actually just one type of Yangzhou fried rice, that is, assorted fried rice. There are many members in the Yangzhou fried rice family. Depending on the ingredients, it can be divided into fruit fried rice, assorted fried rice, etc. Among them, assorted fried rice has become synonymous with Yangzhou fried rice because of its unique recipe. Until now, when it comes to Yangzhou fried rice, some people still think of it as egg fried rice. In fact, the many types of Yangzhou fried rice today are indeed developed from egg fried rice. Until now, egg fried rice is still synonymous with Yangzhou fried rice to some extent, especially abroad. Egg fried rice is not only loved by ordinary people, but the historical records and legends of its "marriage" with the royal family add a bit of legend to it. The "Food Classic" written by Xie Xixie of the Sui Dynasty records that Yang Su, the Duke of Yue in the Sui Dynasty, loved to eat "broken gold rice", which is fried rice with eggs. It is said that this "broken gold rice" uses cooked rice with moderate hardness and loose grains and is fried with eggs, so that every grain of rice is coated with egg liquid. After frying, the fried rice shines like broken gold, hence the name, commonly known as "gold-wrapped rice". silver". Emperor Yang of the Sui Dynasty introduced "broken gold rice" to Yangzhou when he visited Yangzhou, which became the earliest record of Yangzhou fried rice. Recipe 1: Egg + Rice The earliest historical record of egg fried rice can be found on the bamboo slips unearthed from the Mawangdui Han Tomb in Changsha, Hunan in 1972. Research has shown that this may be the ancestor of egg fried rice. Yangzhou fried rice originated in the Cai Genxiang Restaurant on Guoqing Road in the city. It has a history of more than 100 years. Li Kuinian and Li Shaoqing are the founders of "Cai Genxiang". From the description of his descendant Li Xiulin, we understand that egg fried rice is actually a delicacy for the working people. In the past, when the rural areas were poor, they could only have porridge for three meals on weekdays, and only dry rice when the farming season was busy. Making dry rice at that time was different from what it is now: take a few spoonfuls of "Jiangtou rice" from the boiled porridge and put it in a casserole, and then simmer it into rice in the remaining fire of the pot. The rice made in this way is called "Scoop rice." When guests come to the house, due to financial constraints, the owner, who is budget-conscious and does not want to be rude, sets his sights on eggs. Beat out the "scooped rice", blow off the water vapor, fry a few eggs and rice, and then make a fairy soup, paired with side dishes made of home-made dried radish and pickles, it is a good treat. When "Cai Genxiang" was first opened, its customers were working people such as rickshaw pullers and canal boatmen. The restaurant was positioned as a convenient fast food restaurant and operated at a low profit to facilitate the dining needs of low-income residents. According to Li Xiulin's recollection, during times of difficulty, the store often went to vegetable shops and butcher shops in the morning to borrow vegetables and meat, and then returned the money after selling them. Because of its good reputation and the support of vegetable and butcher shop owners, Caigenxiang has been supported and developed step by step. Recipe 2: Egg + rice + shrimp, shredded pork, barbecued pork. How Yangzhou fried rice spread from Yangzhou to the outside world, I have to mention one person, he is Yi Bingshou, the prefect of Yangzhou.
Yi Bingshou, a native of Tingzhou, Fujian, was appointed as the prefect of Yangzhou in the 54th year of Qianlong's reign. This person has a good political reputation. He is not only proficient in poetry and calligraphy, but also a gourmet. It is widely rumored that the "Yifu Noodles" and "Yangzhou Fried Rice" that are now popular in Guangdong and Hong Kong were invented by him; the instant noodles we eat today were developed on the basis of Yifu Noodles. Yi Bingshou is also known as one of the founders of convenience food. Mr. Ling Yunchuo, a famous Hong Kong calligrapher, said in his book "Three Thousand Years of Chinese Calligraphy": "Jiangsu-style fried rice and scallion oil fried rice are the same, but the different Yifu chefs added some icing on the cake, adding some shrimps and barbecued pork to stir-fry together. , so it can be delicious for a long time, and people in South China call it 'Yangzhou Fried Rice'." After Yi Bingshou resigned from office and returned to his hometown, he also brought this method back to his hometown of Fujian, and specially introduced it in his "Liuchun Caotang Collection". Learn how to make Yangzhou fried rice. At this time, "Yangzhou fried rice" was not only Yangzhou style, but also a delicacy in Cantonese recipes. It is Yi Bingshou's innovation and dissemination that gives "Yangzhou Fried Rice" the colorful face it has today. The chefs of Cai Genxiang Restaurant learned from the folk method of frying egg fried rice, added various ingredients to the rice, and gave them different names. Gradually, there were "crystal fried rice" fried alone, and "shrimp fried rice" with shrimps. ", those with shredded pork are called "shredded pork fried rice" and so on. But at this time, there is often only one ingredient for fried rice. Recipe three: eggs + rice + 8 ingredients In the process of forming the Yangzhou fried rice recipe, we cannot forget these names: Dai Lizhi, Wang Lixi, Xie Lanfu, Ding Wanguo, etc. They are all famous Huaiyang cuisine chefs who came from Cai Genxiang. The formation of Yangzhou fried rice recipe is directly related to them. At the Jiuru branch in an alley next to National Day Road, Wang Lixi, the person in charge of the store, told reporters such a piece of history. Around 1947, Cai Genxiang's business was at its most prosperous, and there were more varieties of egg fried rice. Not only is it important to pour the rice or the eggs first, but also there are gold-wrapped and silver-wrapped dishes... >>
Question 8: How to make Baoying fried rice? Is it Yangzhou fried rice? I didn’t hear it. Talk about Yangzhou fried rice.
Traditional Yangzhou fried rice recipe:
Ingredients: 500 grams of white indica rice and 5 eggs.
Ingredients: 25 grams of steamed sea cucumber, 25 grams of cooked chicken breast, 25 grams of cooked ham, 20 grams of pork, 12 grams of steamed scallops, 5 grams of battered river shrimp, half a cooked duck wrist, 12 grams of mushrooms, 12 grams of winter bamboo shoots, and 12 grams of green beans.
Seasoning: 7 grams of minced green onion, 7 grams of Shaoxing wine, 15 grams of refined salt, 13 grams of chicken broth, 100 grams of cooked lard.
Preparation method
1. Cut ham, duck gizzards, chicken breast, mushrooms, winter bamboo shoots, and game meat into cubes slightly smaller than green beans, break the eggs into a bowl, and add Stir 10 grams of refined salt and 3 grams of minced green onion evenly.
2. Heat up the wok, ladle in 35 grams of cooked lard and heat it, add the shrimp and fry until mature, remove and drain, then add sea cucumber, chicken, ham, mushrooms and bamboo shoots Stir-fry , scallops, duck gizzards, and pork, add Shaoxing wine, 3 grams of refined salt, and chicken broth to a boil, then put it into a bowl for assorted toppings.
3. Put the wok on the fire, add 65 grams of cooked lard, and when it is 50% hot, pour in the egg liquid and stir well, add rice and stir well, pour in half of the toppings, and continue to stir well. , put 2/3 of the rice into a small bowl, pour the remaining toppings, shrimp, green beans, and 5 grams of chopped green onion into the pot, stir-fry evenly with the remaining rice in the pot, and serve in a bowl.
The key to making Yangzhou fried rice is the appropriate amount of oil, and the rice must be fried thoroughly.
Generally, you can prepare these for making Yangzhou fried rice at home
Ingredients: 3 small bowls of overnight rice
Ingredients: 2 chives, 10 shrimps, 6 mushrooms , 100 grams of ham, 100 grams of green beans, eggs.
Seasoning: 2 grams of salt, 2 grams of starch, 1 tsp of cooking wine, 2 grams of chicken essence, a little light soy sauce
Method:
1. Soak the mushrooms in advance Dice the green beans, soak them in boiling water until cooked and dry, dice the ham and mince the chives and set aside;
2. Peel and devein the shrimps, marinate them with shrimp pickling seasoning for ten minutes and then oil them. Stir-fry the overnight rice in oil and break it into rice grains. Beat the eggs with chicken essence and salt and set aside;
3. Heat a little oil in the pot until it is 30% hot, then saute the chopped green onion until fragrant, add diced ham, diced mushrooms, and Stir-fry the green beans and add a little salt;
4. After the pot is heated, add an appropriate amount of oil. When it is 30% hot, add the beaten eggs. When the eggs are about to form egg flakes, quickly pour them in. Oily rice, stir-fry quickly until the rice grains are all covered with egg liquid, stir-fry until golden brown, add a little light soy sauce to enhance the color and flavor, and mix well;
5. Finally, add diced diced shrimps and stir-fry Mix well and serve.
Question 9: How to make Yangzhou fried rice? What seasonings are needed are all available on this website, just Baidu Encyclopedia: baike.baidu/...sZQGga
I am too lazy to copy them.