Fried rice with colorful eggs(wu cai dan chao fan )

Fried rice with colorful eggs

Introduction:

"Egg fried rice is said to have originated from the broken golden rice Yang Su loved to eat in the Sui Dynasty, which is the predecessor of egg fried rice. When Emperor Yang of the Sui Dynasty visited Jiangdu (now Yangzhou), he also introduced fried rice with eggs into Yangzhou. Qianlong was the magistrate of Yangzhou in 54 years. He once brought Yangzhou egg fried rice back to his hometown in Fujian. The improvement was made by adding green eggs, fried rice beans, carrots and cucumbers to the fried rice. Make it popular all over the country. After that, "Yangzhou fried rice" became popular all over the country. He himself is more fastidious when eating fried rice with eggs. He needs to add some delicacies such as bamboo shoots, mushrooms, scallops, shrimps, chicken gizzards and so on, which can be called "the strongest fried rice with eggs in history". By this time, the fried rice with eggs has already taken shape. "

Production steps:

Step 1: Material Reserve

Step 2: add salt to the water

Step 3: add green beans and blanch

Step 4: add carrots and blanch

Step 5: cool the material and control the dry moisture

Step 6: add oil to the pan and heat the oil to make the eggs

Step 7: stir well

Step 8: take out the spare

Step 9: add proper amount of oil into the pot, add scallion and saute until fragrant.

Step 10: add carrots and green beans and stir fry

Step 11: add Pleurotus eryngii and stir well

Step 12: add dried sausage and stir fry

Step 13: add rice

Step 14: stir well

Step 15: add soy sauce and stir well

Step 16: add the eggs and stir well

Step 17: stir fry with salt

Step 18: add cucumber and stir fry

Step 19: stir fry evenly.

Materials required:

Dried sausage: Half Root

Carrot: right amount

Cucumber: half

Eggs: 2

Pleurotus eryngii: right amount

Green beans: moderate

Rice: 1 bowl

Oil: right amount

Salt: right amount

Soy sauce: moderate

Scallion: right amount

Note: 1, rice to use overnight rice, because less water, hot rice fried out will be sticky. If you don't have overnight meals, you can put them in the fridge to freeze. 2. Less eggs, more eggs than rice is not delicious, add a small amount of salt in the egg juice will make the salty taste more uniform. 3. Scallion is a must. 4. Don't add MSG to scrambled eggs and rice. The eggs and rice are delicious. 5. When the oil is hot, cook the eggs and rice quickly. Let originally sticky together egg juice rice gradually separate, generally to fry about 10 minutes (see the amount of rice yourself) can be. When is it ready? See rice from pure white gradually become crystal clear transparent, almost.

Production difficulty: ordinary

Technology: stir fry

Production time: 10 minutes

Taste: onion

Chinese PinYin : Wu Cai Dan Chao Fan