I wanted to write this when I was kicked awake by the waiter at 5 o'clock in the morning. When I was squinting again, I suddenly dreamed of this thing, fried rice! It's really a bit baffling.

Speaking of fried rice, it is indeed a dish that I like to eat and am relatively good at cooking. Because my eldest son also likes it, I still put some effort into it.

Fried rice can be said to be a classic dish of traditional Chinese cuisine. It has a long history. Because it can dispose of overnight leftovers, it is deeply loved by the majority of hard-working and thrifty adults and aunts. It has endured for a long time. I remember that my grandma used to cook it. He is an expert in making fried rice.

Fried rice can also be divided into many types, such as the relatively simple egg fried rice, the famous Yangzhou fried rice at home and abroad, the sausage fried rice that southern friends prefer, and the three delicacies fried rice, soy sauce fried rice, etc. , because of the different ingredients and condiments, the taste is also very different.

So what I’m going to talk about today is called Soul Fried Rice. As the name suggests, the soul is the essence of this dish. The reasons are as follows. First of all, I am a non-professional cook who has not studied at the New Oriental Culinary Technology Institute, so I have no cool knife skills, gorgeous spooning and other advanced skills to unlock, let alone ancestral secret recipes. So, in order to make this dish delicious and loved by my son, I had to put a lot of my hard work and passion into the meal, which is why this dish got its name.

Okay, don’t bother with the article, let’s get straight to the point:

To cook, you must first prepare the ingredients. As the saying goes, it’s hard for a good woman to cook without rice. As for fried rice, you must first have rice. This rice It is best to steam the rice the day before, cover it with plastic wrap, and leave it in the refrigerator or a cool place overnight to allow the excess moisture in the rice to evaporate. Take out the prepared rice and slowly break it up with your hands, trying to make each grain of rice independent. During the process, carefully feel the feeling when your fingertips touch the rice grains. It will neither make your hands wet or sticky, nor Rice that is not too hard and dry, but is moist, smooth, and separated into grains is the best for making fried rice. After processing the rice, we take out two eggs, break the eggshells and put them in a bowl. At this time, we need to separate the egg whites. Don’t use any tools. Your hands are the best choice. Use it gently. Put your middle finger and index finger into the egg white liquid, slowly slide it under the egg yolk, press it against the egg yolk membrane, slowly close your fingers, and take the egg yolk into the palm of your hand. Do it again. In this way, we get two flawless egg yolks. Put them into the freshly beaten rice and mix well, trying to make every grain of rice coated with egg yolk. In this way, you will get a golden leftover rice. Also add the egg white liquid just now, add a small spoonful of salt and two drops of soy sauce, stir with chopsticks 36 times forward and 36 times backwards to fully combine, set aside for later use, don't ask why, the metaphysics cannot be explained in words.

Okay, the main ingredients are ready, here are the auxiliary ingredients, the soul of our dish is the soul. . . Therefore, the choice of side dishes is relatively casual, and is completely based on the diners' preferences. You can put whatever you want to eat. After all, "tolerance" is also one of the biggest advantages of fried rice. Of course, we generally still need to choose some ingredients that can be diced so that they look neater when stir-fried. The color, flavor and flavor are what we are after.

Generally, I prefer to use cucumbers, carrots, luncheon meat, and green beans, which are both delicious and beautiful. Dice them all! ! Reserve

OK, the ingredients are ready, next step

Heat the oil in the pot! ! Just use base oil

The oil is 50% hot, add chopped green onion! I remember a famous chef who did not want to be named said that if you want fried rice to be fragrant, you should pay attention to three handfuls of green onions - one for the pot, one in the middle for seasoning, and one for the flavor at the end. Mmm~ It smells so good! Unfortunately, my eldest son refuses all onions, garlic and coriander. So this paragraph is crossed out. Never.

Heat the oil in the pot!

Reduce the heat to 80% and add rice! ! Stir fry quickly, because the rice has been fully processed before, it will be much easier when frying, and there will be no sticking to the pan. At this time, you must keep your eyes on every grain of rice, and carefully observe the combination of rice and oil. , subtle changes in color.

Personally, I think that our cooking is very similar to diagnosis in traditional Chinese medicine. Traditional Chinese medicine pays attention to "looking, smelling, asking, and cutting." When cooking, asking this question may be a bit difficult, but " Seeing, hearing, and feeling (tasting)” is indeed the key. By looking at the food, you can observe a series of changes in the color of the ingredients when cooked at high temperatures, and thus judge whether the heat is appropriate. Smell, and distinguish the rawness and ripeness of the ingredients through different aromas, so as to determine whether to proceed to the next step. Taste, not to mention this. The taste buds of a good cook must be sensitive, because the measurement of quantity in our cooking is relatively vague. A handful of salt, a spoonful of vinegar, a bowl of water, a pinch of chicken essence, these are all measurements. unit. Not to mention that Western food is weighed by the gram. Therefore, the last artifact that determines the taste of a dish is the cook's taste buds, which constantly adjust the amount of condiments through tasting during the cooking process.

Okay, back to our fried rice, pay attention to the rice grains changing from egg yellow to burnt yellow, and then partially turning brown. OK, this is the critical point! Prepare a bowl of water and place it on the stove. Dip your hands into the water and flick it onto the browned rice. Because of the previous stir-frying, there is no water in the pot at all. The water added at this time is no different from dry firewood. , amidst the crackling sound of frying oil, green smoke rises. After flicking it four or five times quickly, immediately cover the pot, turn off the heat and simmer for 30 seconds. The water vapor flows in the pot, following the laws of nature. As the temperature decreases, it feeds back into the rice grains. In this way, the texture of the fried rice is clear and round, and it is not dry and chewy. Remove from pan and set aside.

Heat the oil in the pot again. If the heat was well controlled when frying the white rice, the pot should be very clean and have a thin layer of base oil. Then, add half a spoonful of oil to medium heat. The oil temperature is 50% hot. Add the egg whites and quickly use chopsticks to break them up. Pay attention to the heat. Do not fry the egg whites to keep them tender and white. Otherwise, no matter the color or The taste will be reduced. After the egg whites are completely set, add the luncheon meat and stir-fry quickly. The luncheon meat itself tastes somewhat tough, which is slightly different from the overall taste of our fried rice. By constantly pulling and stir-frying, every inch of the luncheon meat can be cooked. The passionate friction with the hot oil pan will stir up some water through the principle of thermal expansion and contraction, making the taste clearer and firmer, but don't be greedy for the thrill of passion and fry it until it becomes mushy. Okay, let’s put in carrots. Carrots are a relatively controversial vegetable. Needless to say, there’s no need to say much about the nutritional content of carrots. Carotene is good and you don’t want it, but some people can’t accept the taste of carrots, especially raw ones. Eat, how should we deal with this problem? I don’t know either. After all, my family loves to eat, so I’m helpless. Just cut the carrots raw and try to keep their original taste. At this time, add half a spoonful of salt to adjust the taste. Fried rice appears on the table as a staple food, so don't make it too salty, otherwise you will have to have another bowl. White rice. Okay, the last ingredient comes out - cucumber. Sprinkle it evenly on top. Pour in the golden fried rice that has been fried and set aside. Cover it on top of the cucumber, spread it evenly, cover the pot and turn off the heat. Just feel the passage of time quietly, give them some space and time, the unique flavors of different ingredients blend with each other, and wonderful chemical reactions quietly occur. After 1 minute, open the lid of the pot, and the alluring aroma will burst out. Use your hands to gently fan the aroma over (if you stick your head in and smell it directly, your face may be fumed), inhale hard, and a strong sense of satisfaction will hit you instantly. Brain nerve, don't be too intoxicated. Stir the pot a few times to mix the ingredients evenly. Golden rice grains, white egg whites, pink luncheon meat and carrots, and finally green cucumbers are embellished among them. You can get both "color and fragrance". Get out of the pot! !

At this point, this soul fried rice is finished perfectly.

The naughty kids are ready to eat! ! !