Yangzhou fried rice with egg(yang zhou dan chao fan )

Yangzhou fried rice with egg

Introduction:

"Yangzhou fried rice, also known as Yangzhou egg fried rice, was originally spread among the people. It is said that it originated from the broken golden rice Yang Su loved to eat in the Sui Dynasty, namely egg fried rice. When Emperor Yang of the Sui Dynasty visited Jiangdu (now Yangzhou), he also introduced egg fried rice to Yangzhou. Later, after successive generations of kitchen experts gradually innovated, rouhe entered Huaiyang cuisine with the characteristics of "rigorous selection of materials, fine production, exquisite processing, focusing on color matching and original flavor", and finally developed into one of the famous staple foods of Huaiyang flavor. "

Production steps:

Step 1: prepare to eat < br > shrimp shell, head, sand line, wash, marinate with salt and cooking wine for 10 minutes. < br > mushrooms soak soft, wash and dice.
Dice the ham sausage.

Step 2: wash the peas and blanch them in boiling water.

Step 3: beat the eggs well, add some cooking wine, stir fry in oil and serve.

Step 4: heat the oil in the pan, put down the diced mushrooms and stir fry.

Step 5: put down the shrimp, ginger, add some cooking wine, salt, sugar, stir fry, Sheng out.

Step 6: heat the oil in the pan, put down the rice and stir fry.

Step 7: when the rice is fried, put down the ham sausage.

Step 8: put down the peas and stir fry.

Step 9: add scrambled eggs, mushrooms and shrimps and stir well.

Step 10: add some salt and pepper.

Step 11: add some scallions and stir well.

Materials required:

Rice: 1 bowl

Eggs: 2

Ham sausage: 70g

Peas: 60g

Mushroom: 8

Fresh shrimp: 150g

Scallion: right amount

Ginger: right amount

Salt: right amount

Sugar: right amount

Cooking wine: moderate

Chicken essence: appropriate amount

Pepper: right amount

Note: 1. Shrimp can also be boiled and then fried. 2. If you like soy sauce, you can put some fresh soy sauce.

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Yang Zhou Dan Chao Fan