Cold Dishes

Stir-fried rice in Yangzhou (practices)

Yangzhou Fried Rice, also known as Yangzhou Egg Fried Rice, is a classic Han snack in Yangzhou, Jiangsu Province. Originally circulated in the local folk, it is said that Yang Su, the Duke of Yue in Sui Dynasty, liked to eat broken golden rice, that is, fried rice with eggs. When Emperor Yangdi of the Sui Dynasty visited Jiangdu (now Yangzhou), he introduced fried rice with eggs into Yangzhou. After gradual innovation by the elite chefs of the generation, he melted into Huaiyang cuisine with the characteristics of “rigorous selection of materials, fine production, exquisite processing, emphasis on color matching and original taste”, and finally developed into one of the famous staple foods of Huaiyang flavor. Yangzhou cuisine restaurants in Europe, America, Japan, Hong Kong and other places have also been listed for sale, which is very popular.

Food Material List

  • 1 Green soya beans
  • 2 Carrot
  • 3 Ham
  • 4 Egg
  • 5 Steamed Rice

Operational steps

  • 1 First, wash and cut carrots and ham into small cubes, the smaller the better, but not into foam. Then wash the excipients and cut them into foams. Stir the eggs and put a little onion foam into them.
  • 2 Put a little salad oil in the pan and add it to 80% heat. The main ingredients will be cut, but also into the cut garlic foam, stir-fry in the pot, stir-fry until you can smell the fragrance (this process only takes a few seconds) and then put the eggs into the pot stir-fry, (this time need to increase the heat, so that the eggs will be very soft, and not easy to stir-fry). When the eggs are fried to golden yellow, they are dished.
  • 3 Add a little salad oil and heat it to 80%. Stir-fry the rice in the pan. At this time, it is necessary to add a little salt and chicken essence to the meal (chicken essence should not be put too much, otherwise it is too fresh and tasty). When the rice can jump up in the pot, and then the main ingredients and accessories just fried back to the pot, stir-fry until the rice is soft and not sticky as the best time to start the pot. The rice made in this way is soft, fragrant and tastes excellent.

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