Yangzhou fried rice---is Yangzhou egg fried rice. This egg fried rice is popular all over the world. The main reason is that the food used is rich and exquisite. The most basic egg and rice, plus sausage, plus green beans, corn, carrots, tempting colors, easy to make, and very rich in nutritional value! First, we stir up all the leftover rice and set it aside. Dice the carrots, sausages, and cucumbers, and cut the green onions into appropriate sections for later use. Use oil in a cold pan. After the oil is moist and hot, pour the egg liquid into the pan and stir-fry. Usually about 2 minutes is enough. At this time, break the raw eggs a little. Add other vegetables to the pot and stir-fry for one minute. Set aside.

Put an appropriate amount of oil in the pot. When the temperature is good, add an appropriate amount of scallions to sauté until fragrant. Pour in the appropriate amount of rice and put all the reserved vegetables into the pot. Add a small amount of salt and stir-fry until each one is fragrant. After enough food and white rice are added, put it on the plate and start eating. Yangzhou egg fried rice is mainly made of white stem rice or high-quality white indica rice; clean it with tap water, cook it in a pot until it is cooked, the rice is soft and relaxed, the grains are loose, and there is no hard core. There is no need to fry the eggs when making fried rice. Later, stir-fry the auxiliary ingredients into red soup noodles with some sauce

Add some light soy sauce (tooth-colored juice) to the sauce instead of light soy sauce (juice). Use famous porcelain to serve it before serving. Said: "Food and beautiful utensils". After the pot is hot, add appropriate amount of oil. When it is 30% hot, add the beaten eggs. When the eggs are about to form egg flakes, quickly pour in the oiled rice and stir-fry until all the millet grains are covered. Stir-fry the egg liquid until golden, add a small amount of light soy sauce to enhance the color and flavor, and stir; there are different versions of the origin and legend of Yangzhou fried rice, among which it is said that Yangzhou fried rice did not originate from Yangzhou. It means that in the past, some restaurants in Shenzhen used some seafood, shrimps and barbecued pork to make five-spice beef jerky, and this method is commonly known as "Yangzhou five-spice beef jerky".

However, because people in Guangdong rarely eat crispy rice, the main ingredient of spiced beef jerky is rice. At that time, people felt that it was better to make egg fried rice. When this cooking method is reduced to folk customs, there will be some changes. The raw materials are about the same, and the sea cucumber is more expensive. Just keep the fresh shrimps and barbecued pork, add eggs and green onions, and it becomes the Yangzhou dish that everyone often tastes today. Fried rice, so Yangzhou fried rice has nothing to do with Yangzhou City. The main trick is to use overnight rice, dry white rice, which will be just right when it absorbs the moisture in the added vegetables and meat products, and has the right amount of hardness and softness