Yangzhou fried rice(yang zhou chao fan )

Yangzhou fried rice method:

Raw materials for Yangzhou fried rice

250 grams of rice, 30 grams of ham, 1 egg, 20 grams of peas, 25 grams of cucumber, 25 grams of shrimp, 30 grams of oil.

Yangzhou fried rice production steps:

Break the eggs and fry them. Cut the ham, cucumber and shrimp into small pieces. Stir fry the ham, pea and shrimp in the oil pan. Then add rice, egg, cucumber, shrimp, pea, monosodium glutamate and refined salt. Stir fry them. Then put them on the plate.

Yangzhou fried rice

Yangzhou fried rice, also known as Yangzhou egg fried rice, is a classic food in Yangzhou, Jiangsu Province. The main ingredients are rice, ham, eggs, shrimp and so on. Patients with abdominal distension and urinary incontinence should not eat.

Yangzhou fried rice has strict material selection, fine production, exquisite processing and color matching. After stir frying, it has clear grains, loose grains, soft and hard degree, harmonious color, full luster, various ingredients, fresh and smooth, fragrant and glutinous

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History of dishes

It is said that when Emperor Yang of the Sui Dynasty toured Jiangdu (now Yangzhou), he introduced his favorite "broken golden rice" (fried rice with eggs) into Yangzhou. Some scholars believe that Yangzhou fried rice was originally made by ordinary people.

According to the research, as early as the spring and Autumn period, the boat people sailing on the ancient canal in Yangzhou began to eat fried rice with eggs. In old Yangzhou, if there were leftovers for lunch, when it was time to make dinner, we would beat one or two eggs, add onion and other condiments, and stir fry the leftovers to make egg fried rice.

In Ming Dynasty, Yangzhou folk cooks added ingredients to fried rice, forming the prototype of Yangzhou fried rice.

In the Jiaqing period of the Qing Dynasty, Yi bingshou, the governor of Yangzhou, began to add shrimps, diced lean meat and ham on the basis of fried rice with scallion and egg, and gradually evolved into a variety of fried rice with mixed eggs, which was more delicious.

Later, through the overseas Chinese, especially Yangzhou chefs, they spread Yangzhou fried rice all over the world

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Dish making

Production method

Yangzhou local standard

Main ingredients: indica rice, fresh eggs (3-4)

Ingredients: sea cucumber, cooked chicken leg, Chinese ham, scallop, shrimp, mushroom, fresh bamboo shoots, green pea. The ratio of rice to ingredients should not be greater than 7:3)

Production method: clean the rice and cook it. Control rice water ratio and heat, rice particles soft, not raw, not rotten. Knock the eggs into a bowl, stir and set aside. Place the frying pan on the fire, scoop in the edible vegetable oil (about 20ml) and add the shrimps when it is 50% hot. Remove and set aside. Sea cucumber, chicken leg, mushroom. Cut fresh bamboo shoots into 4mm cubes, ham into 2mm × 4mm × 4mm cubes and dried scallops to make silk. Stir fry and add Lake shrimp and chicken soup, Shaojiu and 3G refined salt to boil, and then use as assorted materials. In a frying pan over medium heat, ladle in the edible vegetable oil. When it's 50% hot, pour in the egg and fry until it's half set. Add the rice, green peas and remaining scallion, stir well, then add the assorted ingredients, continue to stir well, add into the container.

Practice 1

Ingredients

Rice, eggs, ham, shrimp, green beans, carrots, corn, onion, Shaojiu, salt, pepper.

practice

1. Cut ham into cubes slightly smaller than green beans. Beat the eggs into a bowl, add salt and chopped green onion.

2. Heat up the wok, add the oil and the eggs.

3. Add in green beans, green onion, carrot and corn, stir well.

4. Add the ham, stir well and cook with a little Shaojiu.

5. Add shrimps and stir well. Add a little salt and pepper to taste.

6. Add the overnight rice and stir fry quickly, then the rice can be out of the pot

 

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Practice 2

Ingredients

50g ham, 104g shrimp, 2 eggs, 35g green beans, 2 bowls of white rice, 1 onion, 5 tbsp oil, 1 tbsp soy sauce, 1 / 2 tbsp chicken powder, 2 tbsp salt.

practice

1. Remove the head and tail of shrimp, shell and wash; dice the ham, cut the green onion into green onion, and break the eggs into egg liquid.

2. Boil the water in the pot, add 1 tbsp salt, pour in the green beans and blanch for 30 seconds. Remove the supercooled River and drain the water.

3. Heat 2 tbsp oil, stir fried sausages with low heat, pour in fresh shrimps and stir fry until red, then put into dish.

4. Add 3 tbsp oil to heat, pour in the egg liquid, wait for 10 seconds, put in the white rice, stir fry over high heat until it is loose and golden.

5. Pour in ham, shrimp and green beans and stir fry for 1 minute until ingredients are well mixed.

6. Add 1 tbsp soy sauce, 1 / 2 tbsp chicken powder and 1 / 3 tbsp salt, stir well and taste, then out of the pot.

 

Practice 3

Ingredients

200 grams of rice, 1 egg, 5 shrimps, 20 grams of barbecued pork, 30 grams of corn, carrot and celery, one green onion, an appropriate amount of cooking wine, 0.8 grams of salt, 0.8 grams of chicken powder, and 15 grams of soup.

practice

1. Mix the rice with a little oil; break the eggs and add a little salt.

2. Barbecued pork and diced scallion.

3. Add a little oil into the pan, fry the shrimps, stir fry the miscellaneous vegetables until fragrant, spray cooking wine, pour in 15g of soup, taste and dry.

4. In another pot, at 50% oil temperature, add the eggs to stir fry until they are uncolored. Add the rice to stir fry until the grains are clear and the eggs are scattered. Add 0.8g salt and 0.8g chicken powder to stir well.

5. Stir in the vegetables, barbecued pork and shrimps, sprinkle in the remaining scallions and stir fry until fragrant

 

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Practice 4

Ingredients

250g rice, 30g ham, 1 egg, 20g pea, 25g cucumber, 25g shrimp, 30g oil, 1g monosodium glutamate, 5g scallion and 3G salt.

practice

1. Smash the eggs and fry them. Dice the ham, cucumber and shrimp.

2. Stir fry the ham, peas and shrimps in a wok until the heat is high. Then add rice, eggs, cucumbers, shrimps, peas, monosodium glutamate and salt to stir fry. Then put them on a plate

 

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Practice 5

Ingredients

Green bean, carrot, ham, sausage, egg, rice, garlic seed, green onion, salad oil, salt, chicken essence.

practice

1. Wash carrot and ham and cut them into small pieces. Then wash the accessories and cut them into foam. Beat the eggs and add a little onion foam.

2. Add a little salad oil to the pan until 80% hot. Put the main ingredients and garlic foam into the pot and stir fry until you can smell the fragrance. Then put the eggs into the pot and stir fry. When the eggs are golden, put them on a plate.

3. Add a little salad oil and heat it to 80%. Stir fry the rice in the pan. At this point, you need to add a little salt and chicken essence to the rice. When the rice is fried to the point where the rice grains can jump up in the pot, the main and auxiliary materials just fried are all returned to the pot to stir until the rice grains are soft and not sticky.

 

Practice 6

Ingredients

Rice, eggs, sea cucumber, cooked chicken breast, cooked ham, pork, scallops, shrimp, duck gizzard, mushrooms, bamboo shoots, green beans, onion, Shaojiu, refined salt, chicken broth, cooked lard.

practice

1. Cut the sea cucumber, chicken, ham, duck wrist, mushroom, bamboo shoots and pork into cubes; knock the eggs into a bowl, add salt and green onion, and stir well.

2. Put the pot on the fire, ladle in the cooked lard to heat, put the shrimps to smooth, take out, put the diced sea cucumber, diced chicken, diced ham, scallops, diced mushrooms, diced bamboo shoots, diced duck gizzard and diced pork to stir fry, add Shaojiu, salt and chicken broth, bring to a boil, and put them into a bowl to make a mixed topping.

3. Put the pot on the fire, scoop in the cooked lard, and when it is 50% hot, pour in the egg liquid and stir fry. Add in the rice and stir well. Pour in half of the topping and continue to stir well. After 2 / 3 of the rice is packed into a small bowl, pour the remaining topping and shrimps, green beans, and scallions into the pot. Stir well with the rest of the rice in the pot and cover the bowl

 

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Cooking skills

1. Rice should be indica or new japonica. It's best to cook it the day before and put it in the refrigerator for a night. This kind of rice will be full and dry, and taste good.

2. Wash with water before cooking, soak slightly, and then cook until well done. There is no hard core, and the grains are loose and hard.

3. Avoid burning when frying rice

 

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4. Use light soy sauce to season fried rice. Do not use thick raw soy sauce or old soy sauce to season, otherwise the color of rice grains will be black and ugly

 

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What to eat

nutritive value

Eggs: rich in protein, fat, vitamins and iron, calcium, potassium and other minerals needed by the human body

Chinese PinYin : Yang Zhou Chao Fan