Yangzhou fried rice, in fact, varies from place to place, and teaches you one of the most common practices. It is also the simplest ingredient and tastes good.

Ingredients: (main ingredients) green beans \ carrots \ ham \ eggs \ rice (preferably overnight rice).

(Accessories) Garlic Seed \ Onion.

Salad oil \ salt \ chicken essence \

Production: (1) First, wash carrots and ham and cut them into dices. The smaller the better. Of course you can't cut it into foam. Then wash the auxiliary materials and cut them into foam. Beat the eggs and add a little onion foam.

(2) Put a little salad oil in the pot and heat it to 80%. Stir-fry the chopped main ingredients and chopped garlic foam in a pot. When you can smell the fragrance (this process only takes a few seconds), put the eggs in the pot and stir fry. At this time, it is necessary to increase the heat, so that the eggs will be soft and not easy to fry. When the eggs are fried to golden brown, put them on the plate.

(3) Add a little salad oil and heat it to 80% heat. Put the rice in the pot and turn it over. At this time, add a little salt and chicken essence to the rice. It is not advisable to put too much chicken essence, otherwise it will be too fresh and not delicious. When the rice is fried until the rice grains can jump in the pot, put all the ingredients and accessories just fried back into the pot and stir until the rice grains are soft and not sticky.

The rice made in this way is soft, fragrant and delicious.

Dude, try it now. Absolutely good. I often do this.

Quick-frozen Yangzhou fried rice is actually just one kind of Yangzhou fried rice, namely assorted fried rice. Yangzhou fried rice family has many members. According to the different ingredients, there are fruit fried rice and mixed fried rice. Among them, assorted fried rice has become synonymous with Yangzhou fried rice because of its unique formula.

Until now, when it comes to Yangzhou fried rice, some people still think it is egg fried rice. In fact, many kinds of Yangzhou fried rice today really developed from egg fried rice. Until now, egg fried rice is still synonymous with Yangzhou fried rice to some extent, especially abroad.

Fried rice with eggs is not only loved by ordinary people, but also adds a touch of legend to the historical records and legends of "marriage" with the royal family. According to "Sui Shu Food Code", Su Yang, King of Yue in Sui Dynasty, loved to eat "broken golden rice", that is, fried rice with eggs. It is said that this kind of "broken golden rice" is made by frying cooked rice with moderate hardness and loose particles together with eggs, so that the granular rice is wrapped in egg liquid, and the fried rice shines like broken gold, hence the name, commonly known as "gold covered with silver". When Yang Di visited Yangzhou, he introduced "broken golden rice" into Yangzhou, which became the earliest record about Yangzhou fried rice.

Formula 1: egg+rice

The earliest historical record of fried rice with eggs can be found in the bamboo slips unearthed from Mawangdui Han Tomb in Changsha, Hunan Province in 1972. This may be the originator of fried rice with eggs.

Yangzhou fried rice originated from Caigenxiang Hotel on the National Day Road in the city, with a history of 100 years. Li Kuinian and Li Shaoqing are the founders of Caigenxiang. From Li Xiulin's description, we know that fried rice with eggs is actually a delicacy for working people. In the past, the countryside was very poor, so we could only eat porridge for three meals at ordinary times and dry rice during busy farming. Cooking dry rice at that time was different from now: a few spoonfuls of "Jiangtou rice" were taken out of the porridge and put into a casserole, and then cooked in the afterfire of the pot. The rice made in this way is called "scooping rice". When the guests came home, due to financial constraints, the careful and not rude host aimed at the eggs. Knock out "spoon rice", blow dry the steam, fry some eggs and rice, and then make a fairy soup, which is a good side dish for treating yourself. It is made of dried radish and pickles.

At first, the customers of "Caigenxiang" were laborers such as rickshaw pullers and canal boatmen, and the hotel was positioned as a convenient fast food restaurant, operating at a low profit to meet the dining needs of low-level residents. According to Li Xiulin's memory, in difficult times, shops often borrowed vegetables and meat from vegetable shops and butcher shops in the morning, and then sold them before paying them back. Because of its good reputation, it won the support of vegetable and meat shop owners, and the root fragrance of vegetables was supported and developed step by step.

Formula 2: egg+rice+shrimp, shredded pork and barbecued pork.

How did Yangzhou fried rice spread from Yangzhou? I have to mention one person, that is, Yangzhou magistrate Yi Bingshou.

Yi Bingshou, a native of Tingzhou, Fujian, served as the magistrate of Yangzhou in 54 years. This man has a good voice in politics. He is not only proficient in poetry and calligraphy, but also a gourmet. It is widely rumored that he invented the "Yifu Noodles" and "Yangzhou Fried Rice" which are now circulating in Guangdong and Hong Kong. The instant noodles we eat today are developed on the basis of Iraqi government noodles. Yi Bingshou is also known as one of the pioneers of convenience food.

Mr. Ling Yunchao, a famous calligrapher in Hong Kong, said in his book "Three Thousand Years of Calligraphy in China": "Su-style fried rice and fried rice with scallion oil are icing on the cake, and some shrimps fried with barbecued pork are more delicious than before. This taste is called' Yangzhou fried rice' by people in South China. " After Yi Bingshou returned to his hometown, he also brought this method back to his hometown of Fujian, and introduced the cooking method of Yangzhou fried rice in his book Liu Chun Cao Tangji. At this time, "Yangzhou fried rice" is not only a Yang-style dish, but also a delicacy on the Cantonese menu. It is Yi Bingshou's innovation and dissemination that has made today's "Yangzhou fried rice" colorful.

The chef of Caigenxiang Hotel borrowed from the folk practice of fried rice with eggs, added various ingredients to the rice and gave it different names. Gradually, there are single fried "crystal fried rice", "shrimp fried rice" and "shredded pork fried rice" and so on. But at this time, there is often only one ingredient for fried rice.

Formula 3: egg+rice +8 kinds of ingredients

During the formation of Yangzhou fried rice, we can't forget these names: Dai Lizhi, Wang, Xie, Ding and so on. They are all famous chefs of Huaiyang cuisine, and the formation of Yangzhou fried rice formula is directly related to them. Wang, the person in charge of the store, told reporters about the history of the hutong near the National Day.

Around 1947, the vegetable root fragrance reached its peak, and the varieties of fried rice with eggs also increased. Not only because of the emphasis on watering rice or eggs first, but also the difference between gold-coated silver and silver-coated gold; So mixed fried rice appeared. A medium bowl of rice with two or three eggs and chicken soup was moderately priced and belonged to the economical box lunch at that time. Fried rice with eggs is 30 cents, fried rice with shredded pork is 50 cents, and mixed fried rice is 78 cents. At this time, the formula of mixed fried rice is basically similar to today.

According to Wang, the recipe of Yangzhou fried rice was basically formed before liberation. The chef took it off the chopping board and added it to the rice to stir fry, inadvertently making Yangzhou fried rice a delicious dish. At that time, the ingredients of vegetable root fragrant mixed fried rice still had its focus-Shanghai Meilin green beans were blindly used in green beans.

Formula 4: Assorted fried rice formula+Qionghua

Quick-frozen Yangzhou fried rice went offline in Shanghai, which made many Yangzhou people shine at the moment and blindly added "Joan petals". Qionghua is the city flower of Yangzhou. Adding "Qionghua Petals" not only plays the role of seasoning, but also adds some charm to Yangzhou fried rice.

Yangzhou cuisine wins with delicious food, but Yangzhou fried rice really belongs to the public. Yangzhou fried rice belongs to the folk, comes from the dining table of Yangzhou people, and comes from the attention and consciousness of Yangzhou citizens on food. Its exquisiteness is what the public can achieve, and it will inevitably become something that can be circulated for a long time.

Hehe, there are carrots, diced bamboo shoots and other things to see what you like ... when the raw materials are ready ... don't forget to eat. ...

1, hot oil ... 2 put all the ingredients in the pot ... 3 add rice ... 4 stir fry for 30 seconds ... put salt on standby ... take out the pot ... hehe ... not bad. Anyway, that's how I ate fried rice in Yangzhou. Pay attention to your care and steps. ...

The practice of fried rice with eggs in Yangzhou

Ingredients: white rice 1 500g (hard rice but not raw), eggs, 8 water-borne sea cucumbers, 50g cooked chicken breast, 50g cooked refined ham (Jinhua ham is selected), cooked duck gizzard,1shrimp (preferably wild duck gizzard) and 75g water-borne mushrooms.

manufacturing method

1 Dice sea cucumber, chicken, ham, duck gizzard, liver, mushrooms, bamboo shoots and lean pork, add salt and dried anchovy powder, cut the eggs into sizes, put them in a bowl, add about 3g of salt and 5g of chopped green onion, and stir.

2 Heat a wok, add refined lard, stir-fry the shrimps, pour the diced chicken into Shaoxing wine and refined salt, boil it and pour it into a bowl (also known as assorted toppings).

3 Put the refined oil into the wok, stir-fry the eggs into snowflakes (golden yellow), stir-fry the rice evenly, add salt and chopped green onion, stir-fry all the marinades evenly, put on a plate, clean the wok, and stir-fry 1 assorted shrimps and green beans until the lid is covered with fried rice (or cover fried rice with bean sprouts).

Matters needing attention in Yangzhou fried rice

1 is rice, and rice is not suitable for Yangzhou fried rice.

Wash the raw materials clean.

When frying rice with fireworks, chicken soup should not be too much or too little. Let lovely rice absorb clean and dry chicken soup. Suitable for making rice grains clear and soft and waxy at the entrance.

Royal fried rice with eggs:

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, put them in an oil pan and fry until cooked, and then add rice to mix and fry until cooked. After the rice is thoroughly heated, add a little salt, half a handful of chopped green onion and a little pepper noodles, and then you can go out.

Key: 1, this rice should be northeast rice, not south rice. If you want to steam rice, you can't cook fried rice with eggs without steaming rice. 2. More oil is needed to make the rice feel oily. 3. Put the chopped green onion later. 4. Eggs must be stirred evenly, and never release water during stirring. When scrambled eggs, the eggs should be chopped, preferably flocculent. 5, the temperature should be 300-500 degrees.