Yuan Mei, a writer and gourmet in Qing Dynasty, once said, "The taste of rice is above all tastes. When you know the taste, you don't have to have food. " It's true that good rice tastes delicious, but if you always just eat without vegetables, it will be boring after a long time.
Wouldn't it be more beautiful if a good meal was accompanied by good dishes and icing on the cake? I was lucky enough to taste Yangzhou fried rice with exquisite food, unique flavor and reputation at home and abroad at Yangzhou Hotel. Rice is loose and shiny, like broken gold, soft and hard, rich in ingredients, fragrant and fresh, which greatly meets my taste. I'm glad you came.
Yangzhou fried rice, also known as Yangzhou fried rice with eggs, was originally spread among the people. It is said that Su Yang, King of Yue in Sui Dynasty, likes fried rice with eggs. When Yang Di visited Jiangdu (now Yangzhou), fried rice with eggs was introduced to Yangzhou. After the gradual improvement of chefs in past dynasties, it was merged into Huaiyang cuisine with the characteristics of "strict selection of materials, fine production, meticulous processing, attention to color matching and original flavor", and finally developed into one of the famous staple foods in Huaiyang cuisine.
Yangzhou-style restaurants in Europe, America, Japan, Hong Kong and other places have also listed this food, which is quite popular among foodies. There are many kinds of fried rice with eggs in Yangzhou with different flavors, including fried rice with clear eggs (also known as fried rice with broken gold and fried rice with osmanthus eggs), fried rice with golden eggs, fried rice with crescent eggs, fried rice with traitors' eggs, fried rice with ham and eggs, fried rice with three fish eggs and fried rice with assorted eggs.
Yangzhou egg fried rice, from its material selection, the main ingredient is refined indica rice or new japonica rice instead; Before cooking, you need to wash it with clear water, soak it a little, and then put it in a pot to cook it until it is completely cooked. It is recommended that there is no hard heart, loose particles and a certain degree of looseness and hardness. Avoid burning when frying rice.
When cooking, stir-fry the auxiliary materials into toppings with marinade; Adding some soy sauce to the marinade is called tooth color frying, and no soy sauce is called white frying. Choose famous porcelain when dressing up, emphasizing food and beauty. Friends, if you happen to have "Fireworks in Yangzhou in March", don't miss the excellent opportunity to taste Yangzhou fried rice with eggs! .
Regarding the origin of Yangzhou fried 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: How did egg+rice+shrimp, shredded pork and barbecued 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 Ingredients In the process of forming Yangzhou fried rice formula, we can't forget these names: Dai Lizhi, Wang, Xie, Ding, etc. 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, and the addition of "Qionghua Petals" made many Yangzhou people shine.
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.
Refer to Baidu above. I hope I can help you. O（∩_∩）O ~。
The origin of Yangzhou fried rice Yangzhou fried rice is also called Yangzhou egg fried rice. In the Book of Food, there is a record that "Yue Guo eats broken golden rice", which is the predecessor of Yangzhou fried rice with eggs. According to legend, when Yang Di visited Yangzhou, he introduced "broken golden rice" into Yangzhou, which became the earliest record of Yangzhou fried rice.
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 Hong Kong calligrapher, said in his book "Three Thousand Years of Calligraphy in China": "Soviet fried rice is fried with scallion oil, but in Iraq, different chefs add icing on the cake, and some shrimps are fried with barbecued pork, so it tastes more delicious than before. This flavor is called "Yangzhou fried rice" by southerners. 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 origin of Yangzhou fried rice Yangzhou fried rice, also known as Yangzhou egg fried rice, is a classic Han snack in Yangzhou, Jiangsu.
Originally circulated among local people, it is said that it originated from fried rice with eggs, which Su Yang, king of Yue in Sui Dynasty, loved. When Yang Di visited Jiangdu (now Yangzhou), fried rice with eggs was introduced to Yangzhou. After that, he gradually innovated with the chef as the representative, and softened into Huaiyang cuisine with the characteristics of "strict selection of materials, meticulous production, exquisite processing, attention to color matching and original flavor", and finally developed into one of the famous staple foods of Huaiyang cuisine.
Yangzhou-style restaurants in Europe, America, Japan, Hong Kong and other places have also listed this kind of food, which is quite popular. 20 15,10/0 On October 23rd, Yangzhou's 4192kg "Maximum fried rice" set a Guinness World Record, but it was immediately exposed and sent to pigs as kitchen waste.
1October 26th, 10, the official Weibo, who was certified as a Guinness World Record, declared the challenge invalid because of waste.
How is Yangzhou fried rice so famous? What are the allusions? Why is it so famous? It seems to be famous all over the world. Yangzhou fried rice is also called Yangzhou fried rice with eggs. In Xie's satirical food book, there is a record of "Yue Guo eats broken golden rice", which is the predecessor of Yangzhou fried rice with eggs.
One theory is that it originated from the people, from the broken golden rice that Su Yang, the king of Yue in Sui Dynasty, loved to eat, that is, egg rice; Another way of saying this is that when Emperor Yangdi visited Jiangdu, this dish spread to Yangzhou. After the chef's gradual innovation, Huaiyang cuisine combines the characteristics of "careful selection of materials, exquisite processing, attention to color matching and original flavor" and finally develops into one of the famous staple foods of Huaiyang cuisine.
Yangzhou-style restaurants in Europe, America, Japan, Hong Kong and other places have also listed this kind of food, which is quite popular. There are many kinds of fried rice with eggs in Yangzhou, such as fried rice with clear eggs, fried rice with golden eggs, fried rice with crescent eggs, fried rice with shrimp eggs, fried rice with ham eggs, fried rice with three fresh eggs, fried rice with assorted eggs and so on.
Yangzhou fried rice with eggs, from the perspective of material selection, the main ingredient is refined white indica rice or new white japonica rice instead. It needs to be cleaned with water before cooking. After a little soaking, cook in the pot until it is cooked thoroughly, without hardness and loose particles.
In order to prevent the fried rice from burning, it is necessary to wrap all the rice grains with egg liquid, commonly known as "gold coated silver". After frying, it shines like broken gold, smooth and shiny, delicious and refreshing.
The origin of the name Yangzhou fried rice is because Yangzhou is the birthplace of Yangzhou fried rice.
In 486 BC, Fu Cha, the king of Wu, dug a ditch running through the Jianghuai area. With the navigation of the river, Yangzhou's shipping industry has gradually developed.
During the Wei, Jin, Southern and Northern Dynasties, scrambled eggs became a dish, which was recorded in Qi Yao Min Shu. During this period, boat people in Guangling (now Yangzhou) created convenient, cheap and hunger-resistant fried rice with eggs.
This kind of dinner soon spread to the Central Plains. In the Sui Dynasty, King Su Yang of Yue invented broken golden rice.
Xie Feng, the Emperor of Sui Dynasty, wrote the Classic of Diet, which listed 53 dishes, including broken golden rice. Emperor Yang Di was lucky in Yangzhou.
Broken golden rice is one of his favorite dishes. In the Ming Dynasty, Yangzhou folk chefs added ingredients to fried rice, which formed the embryonic form of Yangzhou fried rice.
During Jiaqing period of Qing Dynasty, Yi Bingshou of Tingzhou became the magistrate of Yangzhou. He often holds poetry receptions in Yangyu Huangshi Garden (around the misty rain building of Siqiao today), and Yangzhou fried rice has also become a fashionable variety of receptions.
On the basis of fried rice with chopped green onion and eggs, Yi's Yangzhou fried rice was added with shrimp and diced lean meat, which was delicious. Yi Bingshou is diligent and loves the people.
When the Lixia River overflows, he often takes a boat trip and invites his family to cook Yangzhou fried rice. After Yi Bingshou's death, Ding Fu returned to Tingzhou.
This method spread to Fujian and Guangdong. Southerners call it "Yangzhou fried rice".
After the Opium War, many China people went overseas to do business and make a living, and Yangzhou fried rice spread all over the world.
What are the special legends and allusions of egg fried rice in Yangzhou, Jiangsu? The combination of dishes and a la carte is a unique category in Yangzhou cuisine, which inherits the fine traditions of "floating cooking" and "floating mother" in the "eight treasures" of the Zhou Dynasty.
In Xie's satirical Book of Food, there is a saying that "Yue Guo eats broken golden rice", which is the predecessor of Yangzhou fried rice with eggs. According to legend, when Emperor Yangdi visited Jiangdu, this dish spread to Yangzhou.
Through the continuous improvement of chefs, its ingredients are increasingly rich and colorful, and it has developed into a dining table popular with Chinese and foreign people. Before making this dish, you need to cook the rice with moderate hardness and loose particles, and fry it with eggs. It is necessary to wrap the granular rice with egg liquid, commonly known as "gold-coated silver".
After frying, it shines like broken gold, smooth and shiny, delicious and refreshing. Ingredients: 1000g of white rice and10 eggs.
What's the difference between egg fried rice and Yangzhou fried rice? Yangzhou fried rice, also known as Yangzhou fried rice with eggs, was originally circulated among the people. It is said that it originated from the broken gold rice that Su Yang, king of Yue in Sui Dynasty, loved, that is, fried rice with eggs.
When Yang Di visited Jiangdu (now Yangzhou), fried rice with eggs was also introduced to Yangzhou. Due to the complexity of cooking methods, the names are also different.
Yangzhou fried rice is famous for its broken golden rice, which is widely circulated among the people because of its simple production and simple ingredients. After the pioneering work of chefs, Yangzhou fried rice is popular all over the country, and it is also widely circulated in Guangdong, Taiwan Province, Japanese, Singaporean and Matai.
Nowadays, Yangzhou fried rice is very particular about the choice of ingredients. In the past, overnight rice was usually used to obtain uniform granules. In addition, hot frying and rosin are soft. Now generally use white japonica rice, soak it a little, clean it, and steam it in a cage.
Steam until the granules are loose, moderate in hardness and no hard core. Stir fry again.
According to the different ingredients, Yangzhou egg flower fried rice includes clear egg fried rice, gold and silver egg fried rice, crescent egg fried rice, shrimp egg fried rice, ham egg fried rice, three fresh eggs fried rice, assorted egg fried rice and so on. My favorite Yangzhou fried rice is "Gold and Silver Fried Rice".
Stir the eggs evenly first, then add the newly steamed rice into the egg juice, and take out and drain after the outer layer of rice grains is covered with a golden egg skin. Stir-fry with sea cucumber, ham, shrimp, corn kernels, green beans, diced mushrooms and other 18 ingredients.
It is really fragrant and colorful. The entrance rosin is soft and has an endless aftertaste.