Less oil, eat the plate will not have oil accumulation; rice pop, tough, rice falling in the plate can clearly see a grain of jumping; appropriate amount of auxiliary materials have reached the color, aroma, taste, oil (personally like corn oil), rice (Northeast rice), eggs (home eggs), salt, cooking like a bit of cooking wine, temperament.

Fried rice for the type of rice, seasoning, fire, cooking cookware requirements are extremely high, each time the use of the different do not come out of the same taste is also different, although the average diner is difficult to taste the difference.

1, materials:

Preferred northeastern round-grained rice, the reason is the pursuit of the texture of the elasticity, can be fried loose, but the rice grain is tight and complete, and northeastern rice can be locked in the water in the rice grains, the outside of the dry inside the bullet. The choice of corn oil is its advantages of fragrance without too heavy flavor.

2, preparation:

I believe that many people have seen the movie "God of Food", the movie, the God of Food Stephen Chow (also known as the star) to a plate of emperor fried rice clap hands. The movie reveals the secret of good fried rice is: to use overnight rice. Of course the artistic expression is exaggerated, and the rice doesn't have to be overnight; you can put it in the refrigerator and ice it to a certain hardness so that the grains are removed.

We use ordinary water amount of fresh rice can be, as long as it is not too soft on the line, it is recommended that the ratio of rice and water: 1 to 1. Cooked and cooled in the refrigerator for more than 3 hours, the process of rice grains will return to harden.

And then through the disposable gloves or food bag pinch loose, do not have to be very broken, not more than a finger large pieces of rice can be. Because the rice will be more firm after regeneration, the frying time is very tight, you need to pre-pinch loose a little.

3, fire

Fried rice trick is to control the fire, the front should be fast, the back to have patience, and then the back to quickly fried out of the pan.

The prototype of Stephen Chow's "God of Food", Dai Lung's egg fried rice, a copy of which can be sold for 5,000 yuan, each grain of fried rice, each ingredient is carefully selected, the fire is a race against time. It is said that some people go to Hong Kong specifically in order to eat a bite of this fried rice, Macau King of Gamblers Stanley Ho is in order to be able to eat his hand-made emperor fried rice, even spent 5,000 Hong Kong dollars.

The eerily familiar egg fried rice is not overly seasoned and grainy. The soul of the fried rice? The fire, a minute-by-minute fire that makes the rice dance in the wok, and in your mouth, the cavity can feel a direct shift in salty, fresh and delicious flavors.

Below, we will take the simplest and most difficult egg fried rice as an example, try to see how to fry, in order to rice into a grain and not hard:

Instruments

1, the main ingredients: fresh northeastern rice 1 bowl, home eggs 1, carrots, onions, sausage, green peppers, red peppers, moderate amount

2, Ingredients: Corn oil 5 ml, 3ml of wine, Salt 3 grams

Steps

1, first of all, high heat to the pot to heat, put the oil, oil must wait until the obvious smoke, if the oil temperature is not enough, the oil will be the rice will be quickly sucked in, both easy to stick to the pot and will be greasy.

2, the egg beaten and stirred into egg, fried egg, five mature fishing standby.

3, put onions, carrots, sausage, green peppers, red peppers, cooking wine, cooking wine, stir-fry, pour in rice, stir-fry.

4, pour in the scrambled eggs, salt, stir-fry over high heat for 1 minute, the rice is fully open, will be upside down if you can turn the rice upside down, stir-fry as fast as possible, you can get out of the pan.