Fried rice is easy to say, but difficult to make, how to fry the best food?

Fried rice, generally defined as fried rice, steamed rice should be just right, which has a certain relationship with the amount of water added. Secondly, it is delicious to fry to your own taste, add your favorite dishes and condiments, and it is generally not too bad.

Fried rice should be made with distinct grains, and then a variety of diced side dishes should be added, and then the side dishes should be fried first, and then fried in the rice, and add your favorite seasonings.

Stir-fried rice should be served with a little more vegetables, and don't use too much oil, otherwise the rice will be very greasy and unpleasant. When frying rice, heat each rice grain evenly, and fry it until each rice grain can beat, which proves that the delicious fried rice is done.

To use the overnight rice, pour in the raw eggs and stir well, then put the ham cubes and green beans in the pan, and fry the carrots and then add the stirred rice and stir-fry them together.

The key to fried rice lies in the choice of rice. It is necessary to have an overnight meal. In this way, the grains can be distinct. If it's new rice, it won't taste good no matter how you fry it. will all stick together.

Yangzhou fried rice, as the name suggests, is the fried rice of Yangzhou.

I remember that a few years ago, Jiangsu, Zhejiang and Shanghai were running around. When you go to a restaurant, you can't go to a restaurant with Huaiyang cuisine. Yangzhou fried rice is varied, and it is inevitable that someone will ask such a question.

A friend in Sichuan once told me that in his opinion, Yangzhou fried rice is egg fried rice, and I have no objection to this! In other words, eggs are indispensable in Yangzhou fried rice.

I've also eaten a lot of egg fried rice, and I am not satisfied with the egg fried rice in many places, but the egg fried rice I ate in my hometown is unforgettable. Is Yangzhou's egg fried rice delicious? I don't know what other people think, but it seems to me that I rarely have a satisfying egg fried rice outside of the Yangtai area.

This is what I want to say Yangzhou fried rice, which is indeed a kind of egg fried rice!

Since I asked how Yangzhou fried rice is the most authentic, I am going to say, you have eaten so much Yangzhou fried rice, do you know when the concept of Yangzhou fried rice came into existence? I'm going to sue you for fried rice since ancient times, and the same is true for Yangzhou fried rice! It's just that Yangzhou fried rice itself, as an ordinary staple food of Huaiyang cuisine, has been launched with a wide audience!

Yangzhou fried rice itself is divided into many kinds, the names are all very good, and they are all a staple food to take, so if you really want to determine the authentic Yangzhou fried rice, I just want to tell you my sentence at the beginning and the opinion of my Sichuan friends: Yangzhou fried rice is egg fried rice. In addition to rice and eggs, there are options to add carrots, green beans, peas, bamboo shoots, shrimp, fungus, mushrooms, lean pork, chicken, ham, sausages, etc.

So why are they all called Yangzhou fried rice, and the taste difference is so big? I would like to say that the difference in the choice of ingredients and cooking methods determines the difference in taste!

The rice selected for Yangzhou fried rice must not be freshly cooked, try to choose cold rice, and of course, there is even a saying that you can choose overnight rice.

Someone asked: Wouldn't the overnight meal be bad if it was left in the summer? I want to ask what your refrigerator is for? Just kidding!

I think we have to start with cooking rice, rice is good rice, water is good water, everyone knows, but you can't put too much water, and if you put too much rice, it will be easy to rot. My grandfather didn't like to eat rotten rice, normal rice should come out one grain at a time, not sticky rice spoon, this kind of rice is the best. Then wait for the rice to cool before it can be used as a fried rice ingredient.

What about eggs? There are no specific requirements for the breed of eggs, but I think it's best to pick grass eggs as much as possible. But some people even choose duck eggs! And then there are the ingredients I mentioned earlier, you can think for yourself, green garlic is essential.

So when it comes to cooking methods, it is actually no different from ordinary egg fried rice, but the most important thing is to say that water is properly added to prevent scorching, but don't put too much!

Curry fried rice. Ingredients: 1 bowl of raw rice, 1 chicken breast, half a carrot, appropriate amount of peas.

Seasoning: 2 green onions, 1 curry, 1 tablespoon cooking oil.

Method: 1. Wash the chicken breast and cut it into small cubes, cut the carrots into small cubes, and cut the green onions into chopped green onions.

2. Heat oil in a wok, stir-fry chopped chives, add carrots and peas, and stir-fry until broken.

3. Add the chicken breast and stir-fry evenly until it changes color.

4. Add the curry cubes and stir-fry over low heat until the curry cubes are melted.

5. Pour in the rice and stir-fry until the rice is evenly coated with curry. Curry fried rice.

Ingredients: 1 bowl of raw rice, 1 chicken breast, half a carrot, appropriate amount of peas.

Seasoning: 2 green onions, 1 curry, 1 tablespoon cooking oil.

Method: 1. After washing the chicken breast, cut the small laughing limbs into mu, the carrots are also cut into small cubes, and the green onions are cut into green onions.

2. Heat oil in a wok, stir-fry chopped chives, add carrots and peas, and stir-fry until broken.

3. Add the chicken and touch the breast and stir-fry evenly until it changes color.

4. Add the curry cubes and stir-fry over low heat until the curry cubes are melted.

5. Pour in the rice and stir-fry until the rice is evenly coated with curry.

A little salad oil is added to the pan before cooking to make the rice shiny and non-sticky. Only with white rice with full grains and a consistent taste can you stir-fry a good-looking fried rice. When the rice is cooked, do not rush to open the lid, let the rice simmer in the pot for 10 minutes, and then open the lid to loosen the rice and mix well, so that the rice will be evenly moist and have the same taste after processing.

The ingredients of fried rice should be cut into thin strips or small cubes, so that it is easy to cook and taste, and it is easier to blend with the rice grains.

If you use overnight rice to fry rice, because its moisture has been evaporated, it is easy to fry the texture of the grains, so it is suitable for beginners. However, it should be noted that before putting the rice in the refrigerator, it must be sealed with plastic wrap to avoid moisture loss and dry and hard after frying. Sprinkle a little water before putting the overnight rice into the pot, and loosen it with your hands, so that the rice grains are not easy to clump when stir-frying, and it is easier to fry evenly and evenly!

In addition, take out the leftover rice from the refrigerator, if the rice grains stick to each other and harden, you can put the rice on the sieve and rinse it with cold water, so that the rice grains can automatically disperse, drain and then stir-fry.

In order to prevent the rice grains from sticking to the bottom of the pan and burning during fried rice, which will affect the appearance and taste, be sure to moisten the pan before scrambling eggs or fried rice with a pan. Heat the washed pan over high heat, then add enough salad oil to heat, and gently shake the pan to make the surface of the pan fully stained with salad oil, then pour out the excess oil, leaving only an appropriate amount of oil in the pan, and then pour in eggs or rice and stir-fry. Note that if you want fried rice to be loose and refreshing, don't have too much oil.

If you want to fry rice with clear grains, first stir-fry the rice and ingredients and seasonings over medium heat, and then add the rice and stir-fry, if you need to turn the heat before getting out of the pot, and try to use a spatula to stir up the rice when stir-frying, so that it will be evenly fused and distinct.

Fried rice must be stir-fried quickly over high heat, not for too long, and it can be fried until cooked, otherwise there will be less water and less water, and the more the rice is fried, the drier it is. Especially fried rice with added sauce, if it is fried too dry, it will not achieve a rich and moist taste. In fried rice with eggs, rice is added when the eggs are scrambled until they are half-cooked, and the fried rice is coated with a layer of golden brown.

Ingredients: A bowl of leftover rice from last night.

Shrimp casually.

Corn kernels are free.

Green beans Feel free.

1 sausage.

Shallots Feel free.

Salt at will. Steps: Last night's leftovers, fridge overnight.

Prepare green beans. Prepare the corn kernels.

Prepare the shrimp. Dice the sausages.

Finely chop the shallots. Put a little water in the pot, put in the green beans, corn kernels, and shrimp after the water boils, and boil the water.

Heat oil in a hot pan.

Pour in the rice and stir-fry.

Add green beans, corn kernels, shrimp, diced sausages and continue to stir-fry, about 2 minutes, add an appropriate amount of salt and shallots, and then continue to stir-fry for a while.

The delicious, healthy, good-looking and delicious fried rice is complete, with a glass of self-squeezed milk juice, which is very presumptuous for children to eat.