Yangzhou fried rice composition 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, there are 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 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.

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 3: Eggs + Rice + 8 Ingredients 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 it is also divided into gold-coated silver and silver-coated gold; and assorted fried rice has appeared.

A medium bowl of rice, topped with two or three eggs, and served with chicken soup. The price was relatively moderate, and it was an economical lunch at the time.

Egg fried rice is only 30 cents, shredded pork fried rice is 50 cents, and assorted fried rice is 70 or 80 cents.

The recipe for assorted fried rice at this time was basically similar to today.

According to Wang Lixi, the Yangzhou fried rice recipe was basically formed before liberation.

The chef picked it up from the chopping board, added it to the rice and stir-fried it, and inadvertently created the delicacy of Yangzhou fried rice.

The ingredients of the vegetable root-flavored assorted fried rice back then had its own particular points - one of the green beans used to be Shanghai Meilin green beans.

Recipe 4: Assorted Fried Rice Recipe + Qionghua This time, the quick-frozen Yangzhou fried rice came off the production line in Shanghai. What made many Yangzhou people shine was that it added "Qionghua petals".

Qionghua is the city flower of Yangzhou. Adding "Qionghua petals" not only plays a seasoning role, but also adds a bit of charm to Yangzhou fried rice.

Yangzhou cuisine is known for its exquisiteness, but Yangzhou fried rice truly belongs to the masses.

Yangzhou fried rice belongs to the folk, comes from the dining tables of ordinary people in Yangzhou, and comes from Yangzhou citizens’ exquisiteness and awareness of food.

Its sophistication is as exquisite as the public can achieve, and it will inevitably become something that can be passed down for a long time.