Fried rice with scallion and egg(xiang cong dan chao fan na wan zui yuan shi de wei dao )

Fried rice with scallion and egg

Introduction:

"When I was a child, there was a large plate of chives growing at the back door. Every time my mother said fried rice with eggs, I would go there to pick some fresh chives. Sometimes even the eggs were found under the tree at my door. Fried rice with chives and eggs, which is the most primitive fried rice in the countryside, is also the one I eat most. A native egg down, the whole bowl of rice is golden color, particularly attractive. When it comes to fried rice with eggs, some people fry eggs in large pieces, while others are broken egg flowers. Compared with the two, I prefer fried rice with broken egg flowers. It also needs a little skill to fry the broken egg flower. If the oil in the pot is very hot and the egg liquid is stirred, the fried eggs are generally large. Because of the high temperature of the oil, the egg liquid will solidify immediately in the pot. If you want to fry the broken egg, heat the pan first, and then pour in the oil. Then don't heat the oil very hot. When it's about 45% hot, you can pour in the egg liquid. When you pour in the egg liquid with your left hand, use a spatula or chopsticks to stir the egg liquid with your right hand. The fried egg is broken egg flower. When fried rice, generally a bowl of rice and an egg is OK. I fried three people's rice, so I used two eggs. But unexpectedly, there is an egg with two yolks. Although it's not unusual, it can't be met in three days. A double yolk egg makes me happy for a while. "

Production steps:

Step 1: prepare the leftovers.

Step 2: prepare eggs and chives.

Step 3: knock the eggs into the bowl, add a little cooking wine and stir well.

Step 4: wash the scallion and cut into powder.

Step 5: heat the pan, add proper amount of oil, when it is not too hot, pour in the egg liquid and fry it into broken egg flower. (while pouring with the left hand, the right hand spatula or chopsticks keep drawing circles and stirring)

Step 6: pour in the leftovers. (you can put on gloves in advance, dip in some water and pinch the rice noodles loose)

Step 7: stir well with the egg.

Step 8: add 1 teaspoon salt and a little pepper, and continue to stir fry until the rice is cooked.

Step 9: add 1 teaspoon salt and a little pepper, and continue to stir fry until the rice is cooked.

Step 10: turn off the fire and sprinkle with scallions.

Step 11: stir evenly, then out of the pot.

Materials required:

Leftovers: a big bowl

Eggs: two

Chives: two

Table salt: 1 teaspoon

Cooking wine: a little

Pepper: a little

Note: the heart of the poem phrase: 1: egg fried rice best with leftovers, fresh rice sticky, fried up not loose enough. 2: If you want to scramble the eggs into broken egg flowers, don't let the oil temperature be too high. Pour in the egg liquid with your left hand and stir it with a spatula or chopsticks with your right hand. 3: Turn off the heat, then sprinkle in the scallion, stir fry with the remaining temperature.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: onion

Chinese PinYin : Xiang Cong Dan Chao Fan Na Wan Zui Yuan Shi De Wei Dao