Fried rice ingredients:
500 grams of rice, 5 eggs, 25 grams of sea cucumber, 25 grams of chicken breast, 25 grams of ham, 20 grams of pork, 12 grams of dried scallops, 5 grams of shrimp, half a gizzard, 12 grams of mushrooms, 12 grams of asparagus, 12 grams of green beans, green onion 7 grams of wine 7 grams of salt 15 grams of chicken broth 13 grams of cooked lard 100 grams.
Production process:
1. shrimp washed and added the appropriate amount of egg white, starch, water and stirred well battered, dried scallops soaked in water, washed, duck gizzard and chicken breast washed, boiled;
2. mushrooms, washed, asparagus peeled, washed and boiled, green onions to remove the roots and whiskers, washed and cut into minced pieces;
3. chicken breast, ham, duck gizzard, mushrooms, asparagus, hunter's meat are Cut into cubes slightly smaller than the green beans, eggs into a bowl, add 10 grams of salt, 3 grams of minced green onions and mix well;
4. frying pan on the heat, scooped into the cooked lard 35 grams of hot, into the shrimp paddle oil until cooked, remove from the oil;
5. into the sea cucumber, chicken, ham, mushrooms, asparagus, dried scallops, duck gizzard, pork stir-fry, add wine, 3 grams of salt, chicken broth boiling, sheng into the bowl for the assorted toppings. bowl for assorted toppings;
6. frying pan on the fire, put 65 grams of cooked lard, burned to 50 percent hot, pour in the egg scrambled, add rice stir-fried, pour half of the toppings, continue to stir-fry, the rice 2/3 divided into small bowls, the rest of the toppings and shrimp, green beans, green onion 5 grams of the end of the pouring pan with the rest of the pan with the rice stir-fried, placed in a bowl covered with the surface that is complete.
Warm tips:
1. Yangzhou fried rice is different from the home-style egg fried rice, many ingredients, exquisite craftsmanship, according to the text, can be in the hall of elegance;
2. Yangzhou fried rice with the right amount of oil, rice must be fried through. Yangzhou fried rice Hong Kong Tourism Board hosted the "Culinary Maximum Appreciation", is the highest honor of the local food industry, this year's final was held last week, selected the city's most delicious three fried rice: Yee Tung Heen's "pumpkin seafood baked fried rice", Longyuan's "shrimp fried rice with shrimp paste on Lamma Island", and Taihu Seafood City's "ginger and rice fried rice with live fish". Fried rice is the simplest homemade food, originally leftover cold food recycling (recycling) of the kitchen basics, but later derived from a variety of fancy flavors, from simple to exquisite, another gourmet pattern, but also caused a patent controversy. The origin of Yangzhou fried rice, also known as Yangzhou egg fried rice, originally circulated in folklore, rumored to have originated in the Sui Dynasty, the Duke of Yue Yang Su loved to eat broken gold rice, that is, scrambled egg rice. Emperor Yang's tour of Jiangdu (now Yangzhou), followed by the egg fried rice into Yangzhou, and then by successive generations of culinary masters gradually innovate, soft into the Huaiyang cuisine, "rigorous selection of materials, production, processing, pay attention to the color, the original flavor," the characteristics, and finally developed into a famous staple of the Huaiyang flavor. Europe, America, Japan, Hong Kong and other places in the Yangzhou flavor restaurant, also have listed for sale this food, quite popular. Yangzhou fried rice (20 pictures) Yangzhou egg fried rice, different flavors, a variety of varieties, there are "clear egg fried rice", "gold wrapped in silver egg fried rice", "crescent egg fried rice", "shrimp egg fried rice", "ham egg fried rice", "three fresh egg fried rice", "assorted egg fried rice" and so on. Yangzhou egg fried rice, from its selection of materials, the main material is to use the best white indica rice or with the new white round-grained rice instead; before cooking need to be washed with water, slightly soaked in the pot to cook until cooked through, no hard center, grains loose, loose hardness is appropriate. Stir-fry rice to prevent scorching. Cooking, the auxiliary ingredients fried with marinade topping, marinade with some soy sauce called (tooth-colored fried), without soy sauce called (white fried), served on the table and with the famous porcelain, there is a "gourmet food and beautiful ware". Edit Addendum Fried method: Yangzhou fried rice, in fact, different practices around, teach you one of the most common practices. It is also the simplest ingredient of a kind. Taste is also good. Ingredients: (main ingredients) green beans \ carrots \ ham \ sausage (this can also replace the sausage, and delicious) \ eggs \ rice (preferably overnight rice). (Accessories)\ garlic seeds\ scallions. (Seasoning) salad oil \ salt \ chicken essence \ production: (1) first of all will be carrots \ ham washed and cut into small diced pieces. The smaller the better. The smaller the better. Of course, do not cut into foam. Then wash and cut the auxiliary ingredients into foam. Whisk the eggs and add a little green onion to the mixture. (2) Put a little salad oil in a wok and heat it up to 80%. Cut the main ingredients, but also into the chopped garlic foam, into the pan and stir fry, stir fry until you can smell the aroma (this process only takes a few seconds) and then put the eggs into the pan and stir fry, (at this time you need to increase the heat, so that the eggs will be very fluffy and not easy to scramble.) When the eggs scrambled to golden brown, it will be served on a plate. (3) Add a little salad oil and heat to 80%. Put the rice into the wok and turn it over. At this point, add a pinch of salt and chicken essence to the rice. (Chicken essence should not be put too much, otherwise it is too fresh and tasteless.) When the rice fried to the pan can pop up when the rice, and then just fried the main ingredients and auxiliary ingredients all back to the pan stir-fry. Until the rice is fluffy and not sticky is the best time to start. The rice made in this way is fluffy and fragrant. Excellent taste. Another way to eat: Yangzhou fried rice (19) Ingredients: sandwiches ham (50 grams), shrimp (104 grams), eggs (2), green beans (35 grams), white rice (2 bowls), green onion (1) Seasoning: oil (5 tablespoons), soy sauce (1 tablespoon), chicken powder (1/2 tablespoon), salt (2 tablespoons) Method: 1 shrimp to remove the head and tail, peeled and cleaned; ham cut into dices, green onions into scallion. Beat the egg to make an egg wash. 2 Boil water in a pot, add 1 tablespoon salt, pour in green beans and boil for 30 seconds, remove from the pot, drain. 3 Heat 2 tablespoons of the oil and sauté the diced ham over low heat. Pour in the shrimp and stir-fry until well browned. 4 Add 3 tablespoons of oil, pour in the egg and wait for 10 seconds. Add the rice and stir-fry over high heat until the rice grains become loose and golden brown. 5 Pour in ham, shrimp and green beans and stir-fry for 1 minute or until well blended. 6 Add 1 tablespoon soy sauce, 1/2 tablespoon chicken powder and 1/3 tablespoon salt. Tips: 1. Cook white rice one night in advance, put it in the refrigerator overnight, and then take it out of the pot to make egg fried rice, so that the rice grains will be full and dry, and the texture will be very springy. 2, diced ham should be stir-fried over low heat to produce flavor, and then into the shrimp stir-fry, stir-fry ham with high heat is easy to stir-fry burnt paste. 3, the secret of egg fried rice is the first hot dry pan, the oil is hot and pour the egg liquid, into the rice quickly stir-fried, you can fry the golden rice sizzling. 4, it is advisable to use light soy sauce to season the fried rice, do not use too much color soy sauce or dark soy sauce seasoning, otherwise the color of the rice will be black and unsightly. 5, green beans is one of the main characters of Yangzhou fried rice, although the price is a little more expensive, but its appearance and taste are very good, can also be used instead of soybean grains, but the taste is much inferior. Local specialties Yangzhou fried rice, also known as Yangzhou egg fried rice, originally circulated in folklore, is said to have originated from Yang Su, the Duke of Yue in the Sui Dynasty, who loved to eat broken gold rice, that is, scrambled egg rice. Emperor Yang's tour of Jiangdu (now Yangzhou), followed by the egg fried rice into Yangzhou, and then by successive generations of masters of the culinary world of gradual innovation, soft into the Huaiyang cuisine, "rigorous selection of materials, production, processing, pay attention to the color, the original flavor," the characteristics, and finally developed into a famous staple of the Huaiyang flavor. Europe and the United States, Japan, Hong Kong and other places in Yangzhou-style restaurants, also have listed for sale this food, quite popular. Egg fried rice in Yangzhou has different flavors and varieties, including "clear egg fried rice", "gold wrapped in silver egg fried rice", "crescent egg fried rice", "shrimp Egg Fried Rice", "Egg Fried Rice with Ham", "Egg Fried Rice with Three Fresh Eggs", "Assorted Egg Fried Rice" and so on. Yangzhou egg fried rice, from its selection of materials, the main material is to use the best white indica rice or with the new white japonica rice instead; cooking before the need to wash with water, slightly soaked in the pot to cook until cooked through, no hard center, loose grains, loose hardness is appropriate. Stir-fry rice to prevent scorching. Cooking, the auxiliary ingredients fried with marinade topping, marinade with some soy sauce called (tooth-colored fried), without soy sauce called (white fried), served on the table and with the famous porcelain, there is a "gourmet food and beautiful ware". Edit this section of the new practice Characteristics: rice grain dispersion, soft and hard degrees, fresh tough and smooth, fragrant and delicious Raw materials: on the white round-grained polished rice 750 grams, 50 grams of cooked ham, 4 eggs, 25 grams of cooked bamboo shoots, 25 grams of mushrooms, 25 grams of green onions, 50 grams of sea cucumber, cooked chicken breast, shrimp, 75 grams of pork, cooked gizzard 1, 75 grams of green beans, 75 grams of dried scallops, commonly used in the right amount of seasonings. Production: 1, the sea cucumber, chicken, ham, gizzard, mushrooms, bamboo shoots, pork are cut into small square dices (slightly smaller than green beans). Shrimp with refined salt, dry starch sizing. Scallions cut into scallions, eggs into a bowl, add salt, scallions and beat evenly. 2, frying pan on the fire, put 75 grams of cooked lard to 5 into the heat, put the shrimp paddle oil until cooked, sea cucumber and other diced slightly fried, add wine, salt, chicken broth boil slightly burned, collect thick marinade into the topping. 3, frying pan on medium heat, put 150 grams of oil, pour the eggs quickly scrambled to cinnamon to join the cooked rice with fried, stir-fried and then poured into the assorted toppings can be mixed well.