"Yangzhou fried rice" is also called Yangzhou egg fried rice in Yangzhou. It is one of the classic delicacies in Yangzhou, Jiangsu.

Yangzhou Fried Rice uses strict selection of ingredients, exquisite cooking methods, and attention to heat to create a delicacy with well-proportioned colors and balanced nutrition.

Its main ingredients include rice, ham, eggs, shrimp, carrots, etc.

There are two standards for making Yangzhou fried rice. Let me share these two standards with you!

One of the standards for "Yangzhou fried rice": after the cooking is completed, the rice should have clear grains, loose grains, and full luster. This is also the most basic cooking requirement.

The second standard of "Yangzhou Fried Rice" is that the shape of the fried rice must not only have clear rice grains, but also be crystal clear and translucent in appearance, red, green, yellow, white, and orange in color; and taste salty, fresh, and soft.

It should be moderately hard, fragrant, moist and refreshing; it must have the unique aroma of fried rice.

The diversity of ingredients adds a lot of high value to this "Yangzhou fried rice".

This is a qualified Yangzhou fried rice.

Legend has it that when Emperor Yang of the Sui Dynasty toured Jiangdu (today's Yangzhou) incognito, he brought his favorite "broken gold rice" (egg fried rice) with him into Jiangdu; this was the extension of today's Yangzhou fried rice.

Many scholars today believe that Yangzhou fried rice originated from the common people. It is said that during the Spring and Autumn Period, there were many passing merchant ships sailing on the Hangou of the Yangzhou Ancient Canal. At that time, the boat people ate egg fried rice.

In ancient Yangzhou, white rice was the staple food. The leftover white rice was usually beaten with two eggs, stir-fried with chopped green onion, then poured in the remaining overnight rice, added with salt, and stir-fried evenly.

Make it into egg fried rice and eat it.

Later, in the Ming Dynasty, local chefs in Yangzhou began to add some ingredients and accessories when cooking "Egg Fried Rice", and this was the prototype of "Yangzhou Fried Rice".

Later, during the Jiaqing period of the Qing Dynasty, there was a prefect in Yangzhou named Yi Bingshou. On the basis of egg fried rice, he added shrimps, ham, etc., and gradually evolved into "Assorted Egg Fried Rice", which is now Yangzhou Fried Rice.

, the taste and texture are more delicious.

Today I will share with you this family version of "Yangzhou Fried Rice" with a historical background. The advantages are: easy to operate, highly practical, and easy to learn cooking!

Hello everyone!

I am a senior cooking chef who loves life and food. I describe every food article carefully to make cooking methods simple and easy to learn, and the food more delicious. I can gain more knowledge about food and cooking skills, and gain my own expertise.

vegetable.

Welcome everyone to the cooking learning time. As long as you follow the charity kitchen food, you can check the food anytime and anywhere and cook the food you want to eat!

——Prepare ingredients——Main ingredients: 500 grams of rice, 2 eggs.

Accessories: 6 shrimps, 20 grams of carrots, 30 grams of pork ham sausage, 20 grams of cucumber, a little green beans (optional), a little chopped chives.

Seasoning: 3 grams of salt, a little MSG.

Tools: One wok, one steamer.

——Cooking and Preparation—— ①: First remove the shrimp heads and shells from the fresh shrimps, pick out the shrimp lines and wash them, cut them into cubes and set aside.

②: Cut the carrots, ham, and cucumber evenly into dices of the same size.

---(Note: You can add ham sausage according to the type and taste you like. Because it is a family version, there are no restrictive requirements).

③: Blanch all the above-prepared ingredients such as shrimps, pork, ham and other accessories. Add an appropriate amount of water to the pot and then boil the pot and pour in the ingredients. After the pot is boiled again, pour out the ingredients to control the moisture and set aside.

---(Note: The blanching time should not be too long. If the time is too long, the flavor and nutrients of the shrimp will be lost. Just open the pot and pour it out).

④: Crack the prepared eggs into the container, mix thoroughly, then pour into the pot and stir-fry until cooked and scattered. Then add the rice, stir over low heat and stir-fry slowly.

---(Note: Freshly steamed rice can also be used, but it needs to be cooled in advance so that it will not stick to the pan during the frying process and taste better).

⑤: When the rice is fried and has a faint aroma of fried rice, you can add the auxiliary ingredients and stir-fry for a while, then sprinkle in salt and a little MSG and stir-fry again, then remove from the pot and serve on a plate.

Product picture: The Yangzhou fried rice with plump and fragrant grains is finished. Doesn’t it look very appetizing?

1. When frying eggs, you should heat the pan in advance. It is commonly known in the chef industry as: slippery pan is used to scramble eggs without sticking to the bottom of the pan, and the eggs will be looser and more tender.

2. After pouring in the rice, use a spoon or spatula to gently tap the rice to spread it quickly and better integrate it with the eggs.

3. When purchasing rice, be sure to check the production date and whether the outer packaging is new rice or old rice, because old rice draws more water when steaming rice; new rice draws less water.

The temperature at which rice is steamed will directly affect the taste and aroma of the entire dish.

"Yangzhou fried rice" is one of the special delicacies. Now it is not only popular in Yangzhou, but also in cities all over the country.

The random combination of ingredients creates Yangzhou fried rice with different flavors, which further reflects the characteristics of this staple food and nutritious food.