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% heat. 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, you need to increase the heat, so that the eggs will be soft and not easy to fry. ) When the eggs are fried until golden brown, put them on a 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, all the ingredients and accessories that have just been fried are returned to the pot and stirred 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 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. Up to now, egg fried rice is 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 little legend to the historical records and legends of "getting married" with the royal family. According to the satire of metabolism in Sui Dynasty, Su Yang, the 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 of cooked rice with moderate hardness and loose particles, which is fried 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 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 ancestor 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 are the founders of Caigenxiang. From Li Xiulin's description, we know that fried rice with eggs is actually delicious for working people. In the past, the rural areas were poor, and they could only drink porridge for three meals at ordinary times, and they could only eat dry rice when they were busy. Cooking dry rice at that time was different from now: take a few spoonfuls of "Jiangtou rice" from the cooked porridge and put it in a casserole, then cook it in the afterfire of the pot. The rice made in this way is called "scooping rice". When a guest came to the house, due to financial constraints, the host, who was careful and didn't want to be rude, took aim at the eggs. Beat out the "gourd ladle rice", blow dry the steam, fry some eggs and rice, and then make a fairy soup, which is a good enjoyment with the side dishes made of dried radish and pickles.
At the beginning, the customers of "Caigenxiang" were laborers such as rickshaw pullers and canal boatmen. The hotel was positioned as a convenient fast food restaurant, which operated at a low profit to meet the dining needs of low-level residents. According to Li Xiulin's memory, in difficult times, the store often borrowed vegetables and meat from vegetable shops and butcher shops in the morning, and then sold them before paying back the money. Because of its good reputation, it won the support of vegetable vendors and butchers, and made the vegetable root fragrance get support and development 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, Yi Bingshou, the magistrate of Yangzhou.
Yi Bingshou, a native of Tingzhou, Fujian, served as the magistrate of Yangzhou in 54 years. This man has a good political voice. He is not only proficient in poetry and calligraphy, but also a gourmet. It is widely circulated that he invented "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 are fried with barbecued pork, which tastes better than ever. This taste 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, but also a delicacy on the Cantonese menu. It is Yi Bingshou's innovation and dissemination that has brought about the colorful appearance of today's "Yangzhou fried rice".
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
In the process of making Yangzhou fried rice, we can't forget these names: Dai Li Zhi, 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 Jiuru, a hutong next to the National Day.
1947 or so, the vegetable root fragrance reached its most prosperous period, and the varieties of fried rice with eggs also increased. Not only because of the emphasis on watering rice or eggs first, there is a distinction between gold-coated silver and gold-coated silver; So the mixed fried rice appeared. A bowl of medium-sized rice, two or three eggs, and chicken soup were moderately priced and belonged to the economical box lunch at that time. Fried rice with eggs is 30 points, fried rice with shredded pork is 50 points, and mixed fried rice is 78 points. The recipe of mixed fried rice at this time is basically the same as 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, which inadvertently made Yangzhou fried rice a delicious dish. At that time, the ingredients of the vegetable root fragrant mixed fried rice still had their own emphasis-Shanghai Meilin green beans were blindly used for 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 ... take out the pot ... hehe ... not bad. Anyway, that's how I ate fried rice in Yangzhou. You pay attention to care and steps. ...
The practice of fried rice with eggs in Yangzhou
Ingredients: white rice 1500g (hard rice but not raw), eggs, 8 sea cucumbers with water, 50g cooked chicken breast, 50g cooked refined ham (Jinhua ham is selected), cooked duck gizzard, shrimp 1 piece (preferably wild duck gizzard), 75g mushrooms with water and cooked bamboo shoots.
manufacturing method
1 Dice sea cucumber, chicken, ham, duck gizzard, liver, mushrooms, bamboo shoots and lean pork, add salt and dried anchovy powder, put the eggs into a bowl, add about 3g salt and 5g chopped green onion, and stir.
2 Heat the wok, add refined lard, fry the shrimps until cooked, and pour the chicken tintin, Shaoxing wine and refined salt into a bowl (also called assorted topping).
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 marinade evenly, put it on a plate, clean the wok, and stir-fry the 1 assorted shrimps and green beans to the pot cover (or cover the fried rice with bean sprouts).
Some points for 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 pyrotechnics, there should be neither too much nor too little chicken soup. Let the lovely rice suck up the chicken soup and dry it. Suitable for making rice grains clear and soft.