Ingredients for making Yangzhou fried rice: (main ingredients) green beans\carrots\ham\sausage\eggs\rice (preferably overnight rice) (auxiliary materials) garlic seeds\scallions (seasonings) salad oil\salt\chicken essence production process: (1)

First, wash the carrots and ham and cut them into small cubes. The smaller the better, but do not cut them into foam.

Then wash the auxiliary ingredients and cut into foam, beat the eggs and add a little green onion into it.

(2) Put a little salad oil in the pot and heat it until it is 80% hot.

Add the chopped main ingredients and minced garlic into the pot, stir-fry until you can smell the aroma (this process only takes a few seconds), then add the eggs into the pot and stir-fry

, (You need to increase the heat at this time, so that the eggs will be very soft and not easy to fry).

When the eggs are fried until golden brown, plate them up.

(3) Add a little salad oil and heat it to 80%, put the rice into the pot and stir-fry.

At this time, you need to add a little salt and chicken essence to the rice (it is not advisable to add too much chicken essence, otherwise it will be too fresh and not delicious).

When the rice is fried until the rice grains can pop up in the pot, return all the main ingredients and auxiliary ingredients that have just been fried to the pot and stir-fry until the rice grains are soft and non-stick. This is the best time to cook.

The rice made in this way is soft and fragrant. It tastes great.

Method 2: Ingredients: Sandwich ham (50g), prawns (104g), eggs (2), green beans (35g), white rice (2 bowls), green onion (1) Seasoning: Oil (5 tablespoons)

, soy sauce (1 tablespoon), chicken powder (1/2 tablespoon), salt (2 tablespoons) Production process of Yangzhou fried rice with green beans and ham 1. Remove the heads and tails of the prawns, peel and wash them; cut the ham into cubes and the green onions.

Beat green onions and eggs into egg liquid.

2. Boil the water in the pot, add 1 tablespoon of salt, blanch the green beans for 30 seconds, remove from the cold water, drain 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 place 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 mix well, then remove from the pan.

Method 3: Preparing Ingredients Ingredients: 500 grams of white indica rice, 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 steamed mushrooms, winter bamboo shoots

12 grams, green beans 12 grams.

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.

Wooden barrel Yangzhou fried rice production process 1. Cut ham, duck gizzard, chicken breast, mushrooms, winter bamboo shoots, and game meat into cubes slightly smaller than green beans. Crack the eggs into a bowl, add 10 grams of refined salt, and 3 grams of minced green onion and stir.

Evenly.

2. Heat up the wok, ladle in 35 grams of cooked lard and heat, add shrimps and fry until mature, remove and drain, then add sea cucumber, chicken, ham, mushrooms, winter bamboo shoots, scallops, duck gizzards, and pork

Stir-fry, add Shaoxing wine, 3 grams of refined salt, chicken broth and bring to a boil. Transfer to a bowl to make 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-fry, add rice and stir-fry evenly, pour in half of the toppings, continue to stir-fry, and add 2/3 of the rice.

After dividing into small bowls, pour the remaining toppings, shrimps, green beans, and 5 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.

The key to making Yangzhou fried rice is to use a moderate amount of oil and the rice must be fried thoroughly.

Preparation Tips: 1. The white rice should be cooked one night in advance, put in the refrigerator overnight, and then taken out of the pot and made into egg fried rice. This kind of rice will make the delicious Yangzhou fried rice grains plump and dry, and the texture will be very elastic.

2. Stir-fry the diced ham over low heat until the aroma is released, then add the shrimp and stir-fry. Stir-frying the diced ham over high heat will easily cause it to burn.

3. The secret of egg fried rice is to heat a dry pan first, heat the oil and pour in the egg liquid, then add the rice and stir-fry quickly until the golden rice grains become fragrant.

4. It is advisable to use light soy sauce to season the fried rice. Do not use light soy sauce or dark soy sauce that is too thick, otherwise the color of the rice grains will turn black and ugly.

5. Green beans are one of the protagonists of Yangzhou fried rice. Although the price is a little more expensive, its appearance and taste are very good. You can also use soybeans instead, but the taste is much inferior.

Method 4: Yangzhou fried rice is rich in color. Ingredients: 750 grams of white japonica rice, 50 grams of cooked ham, 4 eggs, 25 grams of cooked bamboo shoots, 25 grams of soaked mushrooms, 25 grams of chopped green onion, 50 grams each of soaked sea cucumber and cooked chicken breast.

grams, 75 grams each of shrimp and pork meat, 1 cooked gizzard, 75 grams of green beans, 75 grams of scallops, and appropriate amount of commonly used seasonings.

Production process: 1. Cut sea cucumber, chicken, ham, gizzards, mushrooms, bamboo shoots, and pork meat into small cubes (slightly smaller than green beans).

Add refined salt and dry starch to the shrimps for sizing.

Cut the onions into chopped green onions, break the eggs into a bowl, add salt and chopped green onions and beat evenly.

2. Heat up the wok, add 75g to 50% of the cooked lard. When it is hot, add the shrimps and fry them until cooked. Stir-fry the sea cucumbers and other dices briefly. Add Shaoxing wine, refined salt, and chicken broth and bring to a boil. Set aside.

Thick marinade into toppings.