Production method
fried rice
Wash rice
The standard action of washing rice is to draw a circle and wash it quickly, then immediately pour out the water, and so on and so on until the water is no longer turbid. Wash gently, so as not to destroy the nutrients in the rice. Washing rice is mainly to remove impurities or Mi Chong from the rice, so the action of washing should be fast and the action of pouring water should be fast.
Folding and adding water
The amount of water for each rice is different. For example, when purchasing rice, the instructions on the package will be noted. If the rice is expected to be used for fried rice, the water quantity should be reduced compared with that of ordinary rice, and the reduced water quantity is about 10%~20%.
Into the pot
If you want to cook delicious rice, you can add a little salad oil or white vinegar into the pot after adding water, then mix it with chopsticks, or cover the pot and soak it for a period of time, which varies according to the variety and climate of rice. For example, it takes about 0/5 minutes to soak in winter than in summer.
Bibimbap
When the rice is cooked, after the switch of the electric cooker jumps, loosen the rice with the rice ladle first, and then stew for about 20 minutes. The purpose of this action is to make all rice absorb water evenly. The loosening action should be done while it is hot to maintain the integrity of rice particles. If the loosening action is done after the rice is cooled, it is easy to destroy the rice particles and the rice is not delicious.
Folding and spreading to cool
Spread the cooked and loosened rice directly on a vessel to be cooled, which will speed up the cooling of rice.
Bagging and refrigeration
The cooled rice is sealed and packaged, and the excess air is squeezed out. After leveling, it is directly put into the refrigerator for refrigeration. It is suggested that readers can pack more packages in small quantities, which will be more convenient for reuse.
sprinkle water
Cold rice taken out of the refrigerator should be sprinkled with a little water before use. This action of fried rice is to soften the cold rice, and it is easy to loosen it. If the rice has not softened, it will be forced to loosen it, which will easily destroy the grains of rice and affect the delicious taste of fried rice.
Loose folding
Frozen rice is easy to agglomerate, so it must be loosened before it can be used in fried rice cooking.
kind
Yangzhou fried rice
Ingredients (main ingredients) green beans \ carrots \ ham \ sausage \ eggs \ rice (preferably overnight rice)
(Accessories) Garlic Seed \ Onion
(seasoning) salad oil \ salt \ chicken essence
method of work
1. First, wash the carrot \ ham and cut it into cubes, the smaller the better, but not into foam. Then wash the auxiliary materials and cut them into foam. Beat the eggs and add a little onion foam.
2, put a little salad oil in the pot and add it to 80% heat. Add the chopped garlic foam to the chopped main ingredients, stir-fry in the pan until you can smell the fragrance (this process only takes a few seconds), and then stir-fry the eggs in the pan (at this time, it is necessary to increase the heat, so that the eggs will be soft and not easy to fry). When the eggs are fried until golden brown, plate them.
3. Add a little salad oil and heat it to 80%. Put the rice into the pot and stir fry. At this point, it is necessary to add a little salt and chicken essence to the rice (chicken essence should not be put too much, otherwise it will be too fresh and not delicious). When the rice is fried until the rice grains can jump in the pot, the best time to get out of the pot is to return all the main ingredients and auxiliary materials that have just been fried to the pot and stir until the rice grains are soft and not sticky.
Paella
Ingredients: shrimp, mussel, chicken, rabbit meat, squid, cuttlefish, clam, rice, green beans, white kidney beans, tomatoes, olive oil, saffron powder, onion powder, red pepper powder and salt.
Practice:
1, wash the main ingredients, dice chicken, rabbit meat, squid and cuttlefish, and dice tomatoes.
2. Put olive oil in the pot, add chicken, rabbit meat, squid, cuttlefish and clam and stir fry for a while, then add water.
Add raw rice, green beans, white kidney beans, saffron powder, red pepper powder, onion powder and salt and cook together.
3. After cooking for 15 minutes, add shrimp and mussels and cook for a while, then serve.
4. Bake the cooked rice in 150℃ oven for 5 minutes.
Italian paella
Ingredients: 8 Meretrix meretrix and 8 Meretrix meretrix, 8 metapenaeus ensis, 1 sole, a small piece of Nanfeng meat, 1 cup of rice, half green and red sweet peppers, 8 straw mushrooms, half onion, 1 tablespoon shredded ginger and 2 tablespoons edamame.
Practice:
1, rice washed and soaked 1 hour or so for use. Metapenaeus ensis is marinated with salt and pepper 15 minutes, cuttlefish is cut into water for later use, Meretrix meretrix and Meretrix meretrix are splashed into water, diced meat from the south wind, diced onion, diced green and red bell pepper, and sliced straw mushroom.
2. Add olive oil to the meat pot and fry metapenaeus ensis until it is 80% cooked. In addition, re-start the oil pan (olive oil), stir-fry the onion until fragrant, add shredded ginger and straw mushroom slices, add black pepper and citronella powder, stir well, then add the soaked rice, south wind meat, edamame and water to stir fry (the fire is not too strong), and then add water (don't add enough water at once, add it slowly), cover the pot and stew for a while, and add water repeatedly. Or stir fry slowly until the rice is cooked, and finally add green and red sweet peppers.
Western fried rice with crab meat
In fact, the biggest difference between western-style fried rice and Chinese-style fried rice lies in the ingredients. Western-style fried rice mostly uses ingredients that westerners like. The ingredients used in my fried rice include: carrots, lettuce, Chinese cabbage, eggs, sausages, crab meat, and of course yesterday's leftovers, as well as vegetable oil. In fact, the reason why fried rice is deeply loved by people is that it can freely mix ingredients. You can directly open the refrigerator and mobilize all the ready-made ingredients at home to make a fried rice that combines Chinese and western.
Practice:
1 Prepare ingredients: dice carrots, cut lettuce and cabbage into small pieces, beat eggs evenly, and cut sausage and crab meat into small pieces.
2. Put some oil in the frying pan and heat it.
3. Turn the eggs in and stir fry quickly, and shovel the eggs as much as possible with a shovel. The more broken the better.
4. When the eggs are almost cooked, pour in diced carrots, lettuce, cabbage, sausage and crab meat. Stir-fry constantly to mix them thoroughly.
5. Pour in the rice, then add a little oil, so that each rice can be covered with a thin layer of oil, which is very shiny.
6, add salt, pepper, and add a little sugar and monosodium glutamate to taste.
7, the pot is loaded, complete!
Authentic Japanese curry chicken rice
Ingredients: chicken breast, potatoes, carrots, onions, apples, tomatoes, curry (preferably dark lumps, light powder tastes a little light), salt.
Practice:
1, cut the chicken breast into pieces, put a little oil in the soup pot, and stir-fry until it is cooked for 8 minutes.
2, potatoes, carrots, onions cut into pieces. Add water directly to the soup pot, and put the potatoes, onions and carrots into it to cook. Add curry powder after boiling, but don't add salt first, so as not to be salty later.
3, apples and tomatoes should also be cut into pieces, look at the pot and put it in.
4, because the potato starch content is high, there is no need to thicken it separately. When it is thick, season with salt and stir well. Look at the rotten potatoes, turn off the fire, take them out of the pot and pour them on the rice. Carrots, onions and potatoes match, the color is great, the nutrition is first-class, and the taste is My Sweetie. Apples and tomatoes are rich in vitamins, and taste a little sour. Together with the sweetness just now, neither of them is obvious, but it slightly neutralizes the spicy taste of curry and tastes cool.
Fried rice with fruits and vegetables
Ingredients: 300g of rice, 1/2 pineapples, 0/0g of raisins, 20g of shrimps, 20g of ham, 20g of cooked peas and 20g of straw mushrooms, 2 tablespoons of oil, 1/2 tsp of salt/kloc-0, and 1/2 tsp of pepper.
Practice:
1, shrimp and straw mushroom are washed; Dice ham; Wash and peel pineapples, cut them in half, take 1/2 pineapples, dig the pulp in the middle, cut them into cubes, make them into pineapple cups, and put them in a plate for later use.
2. Heat the wok with oil, add raisins, shrimps, ham, cooked peas, straw mushrooms and diced pineapple, add salt, pepper and white rice, stir well, and put them in a pineapple bowl.
Fried rice with tomato curry
Ingredients: 300g of rice, 50g of tomatoes, raw mushrooms, carrots, broccoli, cooked peas and onions 1 0g, eggs 1 egg, onions 1 root, 3 tablespoons of oil, curry powder1spoon, and salt/kloc.
Practice:
1, tomato pedicled, onion peeled, washed and diced; Raw mushrooms are pedicled, washed and cut into 4 pieces; Wash, peel and slice carrots; Tear off the old tendons of broccoli and wash it; Wash onion and cut into powder; Beat the eggs into a bowl and stir them into egg juice for use.
2. Heat 1 tablespoon of oil in the pot, saute the minced chives, pour in the egg juice, stir-fry until cooked, and serve for later use.
3. Heat the oil in the pan, add mushrooms, onions, broccoli and carrots and stir-fry, add curry powder, salt and white pepper and stir-fry, then add rice and stir-fry, finally add cooked peas and tomatoes and stir-fry, and finally put them in a plate with scrambled eggs.
Sausage fried rice
Ingredients: 300g of boiled rice, 2 sausages, eggs 1 piece, 1 onion, 2 slices of ginger, 3 tablespoons of oil, 1/4 tsp of salt 1 piece of pepper.
Practice: Sausage fried rice
1, onion and ginger are washed and shredded; Wash the sausage and slice it for later use.
2. Put 1 tablespoon of oil in the pot, heat it, add the sausage, fry it, and take it out; Heat 2 tablespoons of oil in the pan, add shredded ginger and rice, stir-fry, beat in eggs, add salt, pepper and fried sausage, stir well, sprinkle with shredded onion and serve.
Seafood fried rice
Ingredients: 300g of plain rice, 2 eggs, 2 onions, 30g of shrimp, cuttlefish and scallop, 0/0g of boneless fish, 3 tablespoons of oil, 0/2 tablespoons of pepper salt and baking soda powder, 0/tablespoon of starch, 0/tablespoon of salt and pepper.
Practice:
1, wash the onion and cut into powder; Beat the eggs into the bowl, filter out the protein and keep the yolk; Clean boneless fish, slice, and cut in half.
2. Remove the outer membrane of cuttlefish and dice it, wash it with scallops and shrimps, put it in a bowl, add pepper salt, baking powder, starch and some protein, mix well, blanch it in boiling water and take it out; Pour the egg yolk into a hot oil pan and fry it into egg skin. Take it out and shred it for later use.
3. Heat 2 tablespoons of oil in the pan, stir-fry minced chives, add the remaining egg whites and stir-fry, add shrimps, cuttlefish, scallops and boneless fish and stir-fry, add rice, salt and pepper, stir-fry, put into a plate, and drain the edge of the plate into shredded eggs.
Fried rice with salted egg yolk
Ingredients: 300g of boiled rice, 3 salted egg yolks, green garlic and onion 1 root, coriander10g, 20g of dried pork floss, 2 tbsps of oil, 2 tbsps of soy sauce 1/3 tbsps of salt1/.
Practice: ① Wash green garlic, onion and coriander, remove roots and cut into powder; Dice salted egg yolk for later use. (2) Heat 2 tablespoons of oil in the pan, stir-fry minced chives, add salted egg yolk and green garlic and stir-fry, add white rice, soy sauce and salt and stir-fry, put into a plate, and sprinkle with coriander and pork floss.
Stir-Fried Rice with Pickled Vegetables
Ingredients: 300g of boiled rice, 40g of kimchi, cooked wood fillet 1 0g, onion and red pepper each1root, 3 pieces of pickled radish, 2 tablespoons of oil, and 2 tablespoons of mustard1.
Practice: ① Korean kimchi is drained and diced; Wash shallots and red peppers and cut them into powder for later use. ② Heat 2 tablespoons of oil in the pan, saute shallots and red peppers, add white rice and kimchi, stir fry, add mustard, stir fry, put in a plate, and sprinkle with wood fillets.
Yaojiao fried rice
Fried rice with green beans.
Green beans are a common ingredient in classic fried rice. Because it is convenient to handle and nutritious, it is also a common supporting role in making fried rice at home. When shopping, pay attention to the greener the color, the more chlorophyll it contains. If time permits, it is recommended to buy fresh green beans as much as possible. If fresh green beans cannot be obtained because of the season, it is recommended to use frozen green beans.
Although frozen green beans will taste a little worse than fresh green beans, they can still preserve the integrity of some nutrients. As for canned green beans, it is not recommended to use them because more nutrients are lost in the production process.
Tips of fried rice ~ blanching shrimp: Because the taste of fried rice is dry and loose, it is not suitable to add soup in the process of stir-frying, and the fresh ingredients used should also be pre-treated. In the process of making fried rice in Guangzhou, "blanching" is a process of pre-processing ingredients. When blanching shrimps, it doesn't take too much time to avoid damaging the freshness and taste, but immediately soaking the blanched shrimps in cold water will make the meat of shrimps taste firm and tasty. The blanching step is very simple, just add shrimps to the boiling water until the ingredients are obviously discolored and picked up.
Salted Egg Chicken Fried Rice
Ingredients: chicken 1 00g, salted fish 50g, lettuce 50g, egg 1 piece, rice 300g, chopped green onion 20g, white powder1teaspoon, salad oil 25㏄.
Seasoning: salt 1/4 teaspoon, chicken powder 1/4 teaspoon.
Practice:
1 Wash and drain the chicken, cut it into diced pieces, grab it evenly with white powder, take the pan, add salad oil and heat it over medium heat, add the diced chicken and stir-fry, then pick it up for later use.
2. Cut the salted fish into diced pieces, put them in the pot of 1, oil them until the surface is slightly burnt, and take them out for later use.
3. After washing and draining the lettuce, cut it into nail-like sizes for use; Beat the eggs and stir well to form egg juice for later use.
4. Take another pot, add salad oil and heat it on medium fire, then pour in the egg juice of method 3 and fry it until it is medium-cooked. After adding white rice and chopped green onion, stir fry quickly, add seasoning and method 1 2 and stir fry quickly, and continue to stir fry on medium fire until the rice is dry and fragrant.
Emerald fried rice
Ingredients: two ounces of ham, seven bowls of plain rice, three grains of garlic per catty of green cabbage, two eggs and three tablespoons of oil.
Seasoning: 1.5 teaspoon of salt, 1 teaspoon of salt (just used for pickling) and 1 teaspoon of monosodium glutamate.
Practice:
First, wash and drain the cabbage, cut it into large pieces, mix in tablespoons of salt, marinate for 20 minutes, then chop it and squeeze it out.
Beat the eggs, fry them into two omelets, and then cut them into 1 cm cubes.
Slice the ham, and then cut it into 1 cm cubes.
Heat the oil, saute the garlic or onion until fragrant, take it out, then pour the chopped green onion into the pot and stir-fry it thoroughly, add salt, monosodium glutamate and white rice, then continue to stir-fry the rice thoroughly, finally add the eggs and stir-fry the ham evenly to get out of the pot.
the crab salad fried rice
Ingredients (4 persons): 400g of rice, 80g of canned crab meat, 40g of lettuce, stirred eggs 1 piece, 20g of onion, oil 1 tablespoon, salt 1/2 tsp, and a small amount of soy sauce.
Practice:
Heat the oil in the pot first. Add the scrambled eggs, wait until they are half cooked, then stir-fry the chopped onion and crab meat and the rice. When the rice grains are shiny, pour the cut lettuce into the pot, and quickly pour in seasonings (salt and soy sauce) for stir-frying. Don't take too long, or the fried rice will not be very good.
Stir-fried lettuce fried rice gives a vivid impression. Stir-fry quickly with strong fire to keep the lettuce crisp and tender. The different colors of side dishes also increase people's appetite.
Fried rice with mung bean and coix seed
Ingredients: mung beans, coix seed, diced carrots 1/2, diced asparagus 1/2, green beans 1/2, and chopped green onion.
Marinade: appropriate amount of salt and sugar.
Practice:
1, diced carrots, green beans and diced asparagus are blanched in boiling water, and then taken out and drained for later use.
2. Soak mung beans and coix seed in clear water for about 1 hour, then inject water higher than mung beans and coix seed for about 1 cm, steam in an electric cooker for about 50 minutes, and then take it out to be cooled.
3. Heat the oil pan, when the mung beans and coix seed of the method 2 are fried in the pan until they are loose, add the rest materials and all seasonings, stir well and taste, and then serve.
4. Add white rice and stir fry
Tomato fried rice
Stir-fry the chopped onion and garlic first, pour the steamed rice into the pot after it is fragrant, and then add a proper amount of tomato sauce and salt to stir fry, and immediately stir-fry the "tomato fried rice" with special flavor.
Banana fried rice
Putting bananas into rice is a simple fried rice with exotic flavor. After the rice is fried, add two peeled bananas, and crush them into blocks with different sizes according to personal taste, mix them with the rice evenly, and add a little salt, so that the "banana fried rice" with rich aroma and great appetite can be fried.
Fried rice with chicken sauce
Boil the "chicken ribs" from which the chicken has been removed into thick soup, and then add appropriate amount of starch to make it into thick juice. Stir-fry the rice with warm oil until it is slightly yellow, add chicken juice, onions, cooked green beans, lettuce leaves, etc., and pour less olive oil before cooking, and then stir-fry the "fried rice with chicken juice" with Spanish flavor.
Folding Guangdong style barbecued fried rice
Ingredients: rice, Lee Kum Kee XO sauce, barbecued pork, eggs and chopped green onion.
Accessories: vegetable oil, chicken essence, sugar, salt, cooking wine.
Practice:
1, add a little cooking wine and chicken essence to the eggs and then break them up;
2. Barbecued pork is cut into granular phase;
3, put a little oil in the pot, into the egg liquid when it is 60% hot, and wait until it is semi-solidified;
4. Heat the pot with an appropriate amount of vegetable oil, pour the rice into it and start to stir fry, then add a small amount of cooking wine (this will make the rice soft immediately) and stir fry for a few times, such as a spoonful of XO sauce and fried eggs in front.
5. Finally, put a little chicken essence, sprinkle with chopped green onion, stir fry and turn off the fire.
Spring fried rice
Details of ingredients:
Ingredients: purple cabbage, right amount of peas, right amount of eggs, right amount of rice.
Accessories: appropriate amount of oil, appropriate amount of soy sauce
Production steps:
1, egg beaten, Dutch beans and purple cabbage shredded.
2, put the right amount of oil in the pot, pour the egg liquid.
3. Stir fry into pieces
4. Stir-fry the peas and purple cabbage.
5. Add rice and continue to stir fry.
6. Stir-fry until the rice grains are separated.
7. Add a proper amount of soy sauce (not obvious in the picture)
8, fill out, complete.
Cumin beef fried rice
Ingredients: beef, onion, potato, carrot, coriander, cumin, ginger powder, pepper powder, salt and black pepper.
Steps:
1, cut all the materials into pieces for later use.
2. Heat the wok, pour the oil, stir-fry the onion until fragrant, add the diced beef and stir-fry until it changes color, and put it aside for use.
3. Add some oil to the pot, add carrots and potatoes and stir fry for about 1 minute, add rice and stir fry, stir fry evenly, then add coriander and stir fry.
4. Add the fried diced beef and onion, sprinkle with salt, black pepper, cumin, ginger powder and pepper powder, stir well, and then take out the pan and serve.
Production experience:
1, the rice should be cooked dry, and it is easy to fry when frying rice.
2, the weight of seasoning can be according to your own taste, you can also add some peppers, and you can choose not to put any seasoning.
3. If beef is replaced by mutton, it will be more powerful.
Fried rice with potato and bacon
Materials:
Potatoes, onions, bacon and cold rice.
Seasoning:
Salt, pepper, cumin powder.
Practice:
1, potatoes are peeled and diced after washing, and onions and bacon are also diced separately;
2. Take out the oil pan, stir-fry the potatoes until they are golden yellow after the oil temperature, and take them out for later use;
3, another oil pan, first stir-fry the onion, and then stir-fry the bacon with a small fire;
4. After the cold rice is loosened, stir-fry with diced potatoes;
5. Add salt, pepper and cumin powder and stir well.
Fried rice with mushrooms
Ingredients: steamed rice (100g), mushrooms (fresh) (30g), onions (30g), green beans (100g), Jinhua ham (50g), eggs (70g) and pork (lean) (100g).
Seasoning: tomato sauce (10g), soy sauce (10g), monosodium glutamate (5g), salt (5g), lard (refined) (30g) and pepper (2g).
Practice:
1, mushrooms are peeled and soaked until soft, and then cut into cubes;
2, onion, Jinhua ham, pork diced;
3, the eggs are scattered;
4. Put the lard in the pot for 2 minutes, then add the mushrooms, onions, green beans, Jinhua ham and pork for 2 minutes;
5. Add tomato sauce, soy sauce, monosodium glutamate and refined salt, mix well, and heat for 2 minutes;
6. Mix the white rice and eggs well and then add them into the pot. Take them out after 4 minutes of high heat and sprinkle with pepper.
Taiwan Province fried rice
Raw materials:
40g of cooked shrimp, 80g of diced pork, 20g of diced mushrooms, 0g of chopped green onion10g, 80g of clean eggs, 20g of oil, 2g of refined salt, 2g of monosodium glutamate and 300g of boiled rice.
Practice:
1, use oil to start the pot, put the eggs in the pot, add refined salt, monosodium glutamate and white rice and stir fry thoroughly;
2. Stir-fry the diced pork, cooked shrimp, chopped green onion, diced mushrooms, etc. and serve.
Fried rice with shredded pork
Ingredients: rice (steamed) (300g)
Accessories: Chinese cabbage (150g) and pork (fat and thin) (100g).
Seasoning: green onion (10g) salt (6g) soy sauce (25g) peanut oil (100g).
Practice:
1, wash and drain pork and vegetables respectively, and cut into shreds;
2. Wash the onion and cut it into chopped green onion for later use;
3. Pour a small amount of peanut oil into the wok and heat it to 60% heat with medium fire;
4. Add chopped green onion and saute until fragrant, add shredded pork, stir-fry for a few times, add soy sauce, refined salt and shredded green vegetables, stir-fry for a few times, and put on a plate for later use;
5. Pour the remaining oil into the wok and heat it to 50%;
6. Add the rice, stir-fry it constantly until it smells delicious. When the rice grains are loose, add shredded pork and shredded vegetables, stir-fry evenly, and serve.
Fried rice with egg and celery
Ingredients: rice (steamed) (300g)
Accessories: celery (100g) and eggs (100g).
Seasoning: green onion (10g) salt (5g) monosodium glutamate (2g) cooking wine (6g) lard (refined) (75g).
Practice:
1, knock the eggs into the bowl, add a little refined salt and cooking wine, break up and mix well; Wash the onion and cut it into minced onion.
2. Wash celery, remove roots, leaves and cut into dices.
3. Pour a proper amount of lard into the wok, heat it with high heat, then pour in the egg liquid, stir-fry and serve.
4. Pour a proper amount of lard into the wok, heat it, add diced celery, stir-fry for a few times, add refined salt, stir-fry until it is 78% mature, and serve.
5. Pour the remaining oil into the wok, heat it, pour in the rice and stir well, pour in a little water, cover the lid, simmer for about 5 minutes with low fire, pour in the scrambled eggs and diced celery, add salt and monosodium glutamate, stir well, put it in a plate, sprinkle with chopped green onion and serve.