The authentic Yangzhou fried rice has more than ten ingredients such as sea cucumber, chicken thigh meat, ham meat, dried scallops, shrimp, freshly diced bamboo shoots, green peas, eggs, chicken broth, chopped green onion, cooking oil and shrimp roe respectively.

Steps:

1, used to do fried rice rice is best overnight rice, because overnight rice less moisture, the pan fried open. Put a little oil in the pot to heat up the rice and pour it in to stir-fry and then pour the egg mixture on the rice, egg mixture and rice mix well, so that every grain of rice has egg mixture, this is the authentic Yangzhou fried rice is different.

2, the egg liquid wrapped around the rice fried almost then put a variety of ingredients in turn.

3, sprinkled with seasonings and mix well, an authentic Yangzhou fried rice can be eaten.

Yangzhou fried rice introduction.

Yangzhou fried rice, also known as Yangzhou egg fried rice, in the Xie Di's "Food Classic" on the "Vietnam food broken gold rice", that is, Yangzhou egg fried rice predecessor 5 is rumored to be Emperor Yang Yang's tour of Yangzhou will be "broken gold rice" imported to Yangzhou, but also become The earliest record of Yangzhou fried rice.

How Yangzhou fried rice spread from Yangzhou to the rest of the world, we have to mention one person, who is the governor of Yangzhou, Yi Bingshou.　Yi Bingshou, a native of Tingzhou, Fujian Province, became governor of Yangzhou in 54 years of the Qianlong reign. This man had a good political reputation and was not only a master of poetry and calligraphy, but also a gourmet. It is rumored that he invented the "Yifu Noodles" and "Yangzhou Fried Rice" 6720, which are now popular in Guangdong and Hong Kong.

Hong Kong's famous calligrapher Mr. Ling Yun Chao in his "Chinese calligraphy three thousand years," said: "Jiangsu-style fried rice that is onion oil fried rice is also kosw different Ifugao chef and icing on the cake, plus some shrimp and barbecue pork with fried, so it can taste more than constant, the taste of South China that is known as the "Yangzhou fried rice! "

It's a good thing that I'm not a big fan of the food.

Yi Bingshou dismissed back to his hometown, but also will bring this method back to his hometown in Fujian, and deliberately in his "Liuchun Cao Tang set" in the introduction of Yangzhou fried rice production methods. At this time, "Yangzhou Fried Rice" was not only a Yang style, but also a delicacy in the Cantonese menu. It is Yibingshou's innovation and dissemination, which has led to today's "Yangzhou fried rice" colorful face.