Cuisine of fried rice with shrimp sauce: Southeast Asian flavor: stir-fry taste: hot and sour dish type: staple food quantity: 4-6 people. Cooking time: 10 ~ 15 minutes. Ingredients: 1 bowl of white rice, 1 tablespoon of shrimp sauce, 30g dried shrimp,/kloc-0. Methods: (1) Break eggs; Chop garlic. (2) Put 2 tablespoons of oil in a hot pot, pour in the egg liquid and fry it into egg skin, take it out and cut it into shredded eggs. (3) The sausage is fried in the oil pan and cut into oblique slices. (4) shred the dried onion; Dice the pepper. (5) Put 2 tablespoons of cooking oil in a hot pot, add shrimps and stir-fry until fragrant, add minced garlic and stir-fry until golden brown, add shrimp sauce and dried shredded onion for a few times, and pour in white rice and stir well. (6) Cover the fried rice flour with shredded eggs, sausage slices, shredded raw (dead) fruits and cucumber slices. Experience: (1) Some high-end restaurants in Bangkok will add sweet pork to the ingredients to enhance the taste. (2) Thais love to eat hot and sour. If there is no raw (dead) shredded fruit, you can use green lemon juice instead. Description: "Ra Yong", a special dish in the south-central area near Pattaya. Dry shrimp sauce is better in this place, and shrimp sauce bibimbap is often eaten. However, the shrimp paste bibimbap lacks aroma. Once, someone changed bibimbap into fried rice, which was well received, so he opened a shop and sold it, which was very popular with diners. Multicolored fried rice Multicolored fried rice production materials: [main ingredients]: rice (warm) 2 tea bowls, cooked chicken liver 80 ~ 150g [auxiliary materials]: half a carrot, 1/4 long onions, 3~4 Chinese cabbage, 1 egg (mixed) [seasoning] (seasoning) (3) Add salad oil to the pot, heat it, add carrots and onions, stir fry, and add salt. Stir-fry the rice until the rice grains are loose, then add Komatsu and chicken liver in turn and stir-fry. (4) At the same time, slowly pour the evenly stirred eggs along the pot wall and sprinkle with salt and pepper to taste. (2 people) Mexican fried rice dish name: Mexican fried rice dish name features: tender meat, crisp dishes, the whole fried rice is full of the unique flavor of Mexican cuisine. The main ingredients for cooking are: Mexican sausage 30g pork (slightly fat) 1000g curing ratio: marinade: water: raw meat = 3: 10: 100g other ingredients: red carrots, onions, celery and other water (ice water or cold water) 100g. If the picture is missing, you can upload it yourself. Step 1: add water to the ingredients and stir them evenly, then pour them into minced meat and marinate for 4-6 hours (it can be frozen in advance and thawed if necessary). Step 2: Stir-fry: Stir-fry the meat with medium heat until it is half cooked, then add vegetables and cook the vegetables and meat. Step 3: Add the white rice, stir-fry the rice, and master the cooking time and time flexibly until it is cooked. Ingredients of beef fried rice: tender beef 80g, green pepper 1, onion 1, and 3 bowls of rice. Accessories: 1 tbsp cooking wine, 1 soy sauce, 1/2 tsp starch, 1/2 tea salt, a little pepper. Practice: 1, shredded beef, mixed with seasoning 1, marinated slightly, and fished out after oil; Shred green pepper; Cut the onion into small pieces. 2. Stir-fry green pepper and onion with 3 tbsp oil, then add rice and stir-fry, add beef and all seasonings, and stir well to serve. Tip: 1, break up the rice before entering the pot. Don't press when frying, the fried rice will separate. 2. Besides beef, you can also use lean meat with other ingredients to make shredded pork fried rice. Authentic Yangzhou fried rice frozen in 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: The earliest historical record of fried rice with eggs and rice eggs can be found in the bamboo slips unearthed from Mawangdui Han Tomb in Changsha, Hunan 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: 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 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 forming Yangzhou fried rice formula, 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 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, and with the "Qionghua petals", many Yangzhou people were dazzled. 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. You've already commented! Good: 0 You have already evaluated it! Bad: 0 You have already evaluated it! Original: 0 You have already evaluated it! Non-original: 1 report s; Weet 2008-08-0911:28 Satisfied answer: 0% Yangzhou fried rice. In fact, the practices vary from place to place. Let me teach you one of the most common practices and the simplest ingredients. It tastes good, too. Ingredients: (main ingredients) green beans \ carrots \ ham \ eggs \ rice. Production: (1) First, wash carrots and ham and cut them into dices. The smaller the better. Of course, they can't be cut into foam. Then, wash the auxiliary materials and cut them into foam. Mash the eggs and put them in a little onion foam. (2) Add a little salad oil to the pot and heat it to 80% heat. At the same time, put the chopped main ingredients and garlic foam into 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 be fried. ) 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. Copy the rice in the pot. 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 up in the pot, all the ingredients and accessories that have just been fried are returned to the pot for stir-frying. It is the best time to cook until the rice grains are soft and not sticky. The rice made in this way is soft, fragrant and delicious. The raw materials of fried rice with minced meat and pickled cabbage are 500g of rice, 75g of pickled cabbage, 0g of chopped green onion100g, 5g of refined salt15g, pepper, cooking wine, monosodium glutamate, water bean powder and refined oil. Pickled sauerkraut is cut into fine powder. 2 Put the wok on fire, heat it with refined oil, and stir-fry minced meat. When the minced meat is crisp and fragrant, add cooking wine, add chopped green onion and pickled cabbage, stir-fry fragrant rice, add monosodium glutamate, stir-fry evenly, and take it out of the pan and put it on a plate. Sauerkraut fried rice raw materials: rice (cold rice overnight), sauerkraut, sliced meat, onion, cucumber and carrot seasoning: garlic, cooking wine, soy sauce, salt and chicken essence Steps: 1, diced onion; Peel and dice cucumber and marinate with salt for 5 minutes; Dice peeled carrots; Slice sauerkraut into strips, and cut garlic into powder; Cut raw materials are put into a container for later use. Tip: peeled cucumbers and carrots will taste better in fried rice. 2. Pour the oil into the pot, put the meat into the pot after the oil is hot, stir-fry for a while, then pour the cooking wine into the pot, add some soy sauce, pour the sauerkraut into the pot, continue to stir-fry, add some salt after the sauerkraut becomes light, add some chicken essence, stir-fry the sauerkraut for a while, and pour the fried sauerkraut into the plate for later use. 3. Be sure to rinse the pan before frying rice to prevent it from burning. Pour oil into the pan. When the oil is hot, add diced onion and diced carrot. Stir-fry onion and carrot until 6-7 cooked, and add rice. If the cold rice is caked, shovel the rice with a small fire, so that the fried rice grains will be loose. Pour sauerkraut into the pot, stir-fry all kinds of raw materials in the pot, put diced cucumber into the pot, and finally add chicken essence and salt, stir-fry for a while. Tip: It is best to use overnight rice for fried rice, because there is less water and the rice is dry.