Making fried rice by yourself will always stick to a lump, how can it be as clear as what a restaura

Rice for fried rice is best cooked for about 8 to 10 hours. And the cooking water should not be too much, and it should be moderate. When stir-frying, soak in water for one minute, and then dry the water before stir-frying.

When you need to steam the rice, it is more dry, and the rice must be overnight, put more oil, so that the grains can be distinct.

Clause. 1. Cold rice must be used for fried rice, preferably leftovers from the previous day, so that the rice grains are harder. Clause.

Second, the technique of fried rice must be fast, so that it will not stick together. Clause.

3. Dip the rice in egg wash before frying, and it will be distinct after frying.

Peel it with chopsticks before frying rice, then wrap the eggs evenly on top, be sure to burn the pan until it is hot enough, then pour the rice down, and stir-fry quickly later.

1.Put a spoonful of cooking oil, a spoonful of light soy sauce, a spoonful of dark soy sauce, a spoonful of oyster sauce, and half a spoon of salt into the rice, stir well and set aside.

2.Open two eggs, chop half a carrot, chop the green onion and sausage, and set aside.

3.Put oil in the pan and fry the hard-boiled eggs, pour the sausages into the pan and fry them until they are golden brown, pour in the chopped carrots and turn them over a few times.

4.Pour in the rice and stir-fry for two minutes, pour in the scrambled eggs and stir-fry evenly, then sprinkle in chopped green onions and turn a few times to get out of the pot.

In this way, the grains are distinct, crystal clear, and each grain is delicious, which is very delicious.

There are three reasons for this:

1. The reason for the rice. Some rice is softer and glutinous, and it will stick together when it is fried;

2. There is a lot of water when steaming rice. When the rice is steamed, there is a lot of water, which causes the rice to be sticky, and it will stick when it is fried;

3. Put less oil in the frying.

If you want to fry rice without sticking, you should first choose rice that is not soft and glutinous, put less water when steaming, and then let it cool before stir-frying. When the rice is cold, pinch it into granules first, it is best to mix the flavor first, and the pot should be hot, and the cold oil will be added for a while, so that it will not stick to the pan.

Leave a little oil, if there is too much oil, it will be greasy, and then the egg will be slipped with chopsticks and then eat, and the time of frying will be mastered. When you fry the rice, it will make a noise, and you feel that the rice will already jump, so that's fine.

Although "the rice has been left in the refrigerator overnight, it should be relatively dry", if the rice itself is not loose enough, it will still stick to a ball when stir-fried. The rice used for stir-frying must be loose. Or you can mix the rice with a little oil (or egg wash) before frying the rice.

There is a problem with rice, some rice is very sticky, and this kind of rice is not very suitable for stir-frying! There is also the possibility that if you take it out of the refrigerator and pour it directly into the pot, it may also be that the water droplets produced by the process from the cold environment to the room temperature environment will be wet, so the rice will be wet

This is the reason why your original rice has too much moisture!

That's the reason for the rice, not the reason for you to fry it.

What I want is a remedy, not a cause, okay.

Do you use japonica rice? Try to cook with less water.

When frying rice, if you don't put oil in advance, the rice will stick to a ball.

To prepare the recipe for fried rice: corn kernels: 50 g, carrots:

50 grams, peas: 50 grams, sausages: 5 sticks, eggs:

2 pieces, 1 large bowl of rice, oyster sauce: appropriate amount, oil

Salt to taste, salt to taste.

1. Add a little oil to the rice and mix well.

2. Wash the corn kernels, peas and carrots, and cut the carrots and sausages into cubes for later <>

3. Add an appropriate amount of water to the pot, put the corn, peas and carrots in it and cook, then remove and drain the water.

4. Pour oil into a wok, pour in the sausage granules and stir-fry until fragrant.

5. Pour cooking oil into the pot, then pour in the beaten egg liquid and fry it into pieces, then break the <>

6. Then pour in the rice and stir-fry.

7. Add sausages, carrots, peas and corn and stir-fry well.

8. Add salt and oyster sauce to taste and stir-fry well.

It should be that you fried the eggs with oil... Before, the fried rice was sticky, because the rice had too much moisture, and it would definitely be sticky without oil. In addition, some of the egg mixture is stuck on the rice grains, which is equivalent to making the sticky rice grains have no chance to stick together.

Therefore, in the future, you have to fry the rice with separate grains, and the first choice of rice should be relatively dry, and the second is to add oil.

The number of rice grains is too large, and such a mathematical problem has to be calculated by a computer.

Is the rice too thin? A ball and a play is that the fire can't be too big.

Why is raw egg fried rice sticky every time? How do you add salt?

Hello guys, it's a pleasure to respond to this question: why is raw egg fried rice sticky every time? How do you add salt?

In fact, Xiao Dong is very partial to fried rice. Before working in a different place, he didn't have time to eat in the afternoon, so he always bought a fried rice at a restaurant. The fried rice is golden brown and refreshing, and it is very delicious.

Sometimes fried rice is made on a whim at home, but every time the fried rice is sticky, there is no appetite, and the taste is not very good. There was no smell at all in the restaurant.

In fact, in the case of fried rice, steaming rice can also be very harmful. Generally, steamed rice has less water, and the steamed rice will become fragrant when boiled. However, there are actually a lot of tricks in the cooking process.

Only by understanding this trick can you make clear whole grains with a fresh taste and a very delicious taste.

Characteristics: Millet grains are clear, the taste is fresh, delicious and delicious, the actual operation is simple, and it is not sticky.

Main ingredients]: leftovers, raw eggs, beef, mushrooms, shallots, carrots, chili, shallots, ginger slices, salt, thirteen spices, light soy sauce.

1.First prepare a meal of leftover rice in advance, put it in a bowl, mash it with a small spoon, beat 2 muddy eggs after mashing, mix the rice and raw eggs sufficiently, and let the egg liquid encapsulate each slice of rice.

2.Prepare a piece of beef in advance, cut it into strips, then cut it into cubes and put it in a bowl for reservation; Prepare 2 mushrooms in advance, remove the roots and cut into lattices.

3.Take a small half-round shallot, first cut into shreds, then diced, carrots also cut into dices, pepper seeds, first cut into strips, then diced and reserved.

4.Pour a small amount of oil into the pan. When the oil is hot, pour the rest of the rice on top. Don't be in a hurry to fry. Fry gradually over a simmer. Once formed, swirl back and fry the rice until orange-brown until the rice is blue and ready to apply.

5.Pour a small amount of oil into the pot, add diced beef after the oil is boiled, stir-fry evenly, stir-fry the meat until milky white, then pour in the green onion and ginger foam, stir-fry until fragrant, then pour in the prepared mushrooms, shallots, carrots and chili peppers, stir-fry once, add an appropriate amount of light soy sauce, stir-fry evenly, then pour in fried rice, stir-fry evenly.

6.Add salt and thirteen spices for the following seasonings, color with light soy sauce, stir-fry well, and then pour in the green onions.

Well, then the simple and delicious fried rice is done, delicious and delicious, and the method is simple and not consumed. There's no need to dump leftovers at home, everyone can give it a try.

It may be because you didn't pay attention to the heat and time, so the rice has some sticking to the pan. As a result, the rice that comes out is slimy.

This may be because the time for stir-frying is relatively short, or it may be because the heat is relatively low when we fry the rice. So the fried ones will be slimy.

It is because the rice is freshly cooked, so the fried rice will be very oily, and the rice will be better fried with overnight rice.

It is likely that this is due to the addition of too much water, or because the heat and time are not well controlled.

It's because the rice is simmered for too short, too much water is put in it, or it may be that too much oil is poured when the rice is fried, and it tastes sticky.

1. It is recommended to use overnight rice for rice, if there is no overnight rice, you can put the freshly cooked rice in the refrigerator for a period of time. 2. Master the heat, the fire should not be too big. 3. Put more cooking oil, more than the usual amount of oil used when stir-frying.

4. The speed wheel should be fast, and keep stir-frying to prevent sticking to the pan or pasting the pot.

You can use chopsticks or spoons to loosen the rice in advance to help stir-fry in the later stage so that the fried rice does not stick into a lump.

Moisten the pot", before frying, wait for the temperature in the pot to be high enough, and then put in the cooking oil, and then turn the pot to make the pot can be stained with oil in a larger area.

1. The choice of rice must be made from the Northeast, and the colder the rice taste, the better it tastes. Table tangled Thai fragrant rice, although the boiled is clear grains but the taste is not as good as Northeast rice, the selection of Northeast Heilongjiang Mohe rice is better than my hometown Zhuanghe rice, Panjin rice taste, of course, but also consider whether it is real rice. The choice of rice is non-flavored, non-bleached, non-polished natural new rice, and the taste of aged rice is secondary;

2. For cooking rice, the ratio of water to rice is best one to one, and the rice for fried rice must be left overnight rice, preferably chilled overnight rice in the refrigerator. If the new rice is fried, it will be very sticky, and it will naturally not be able to achieve clear grains. This is also the trick that the chef told me, if there is leftover rice, it can only be cooked quickly, cooled and frozen, and then fried until it is cold to a certain extent, otherwise it will take a lot of oil to fry the rice, which is naturally impossible to do at home;

3. Preparation, cold rice must be broken before it can be fried, otherwise how to break up a large lump of rice in the pot? Mash the rice with chopsticks first, wear disposable gloves and grab it with your hands when it is too much, you can first smear the oil and mix the rice and then fry it, so that the taste is more delicious, and the oil can be added less in the later stage, and it can ensure that the particles are clear and the taste is not hard;

4. The oil is more than the normal fried oil, the choice of oil is secondary, the general restaurant is using peanut oil or soybean oil, and then the worse is the gutter oil genetically modified oil, and the fried rice of large hotels may use lard and butter, which is fragrant but has no strange taste after cooking. Naturally, there is no need to be so troublesome at home, after all, not everyone likes lard butter, especially for vegetarians, it is impossible to use meat oil, although the amount of meat oil can be less than that of ordinary salad oil, but the effect is the same as that of salad oil. If you have the conditions at home, you can use the farmer's self-pressed peanut oil, and use more of that flavor, but if the peanut oil is not hot, it may have the raw smell of peanuts, and the picky relatives may find it smelly;

5. Don't use vegetables with a lot of water, try to choose root vegetables to fry, you can eat meat can add easy ripening types, if you choose leafy vegetables, be sure to dry the water. If there is too much water, the effect of fried rice must not be granular and will not be very dry, although it is not hard, but the fried lump of lump looks unsightly and not delicious, you can first fry the vegetables in oil, and then put a little oil to fry other vegetables, put in the rice, and then put the cooked leafy vegetables into the seasoning, so that the oil locks the water and will not come out of the water. Of course, if you want to use less oil, you can use the air fryer to force the water away and dry it out before frying, but you can imagine how much nutrients are lost;

It may be that there is some moisture in the rice, at this time you can use high heat to dry fry, and then evaporate all the moisture in the rice, so that it will have a good effect.

One of the reasons: the control of moisture This practice of fried rice has nothing to do with "water" at first glance, after all, it is not boiling or making soup, but the main factor that determines the taste of fried rice is indeed moisture, to be precise, it is mainly the water retained in fried rice.

You don't have to use overnight rice to make fried rice, but the basic idea is correct. If you want fried rice to have clear grains, then the moisture in the rice should not be too high, and overnight rice has about 8 to 10 hours to lose excess water, and it is indeed more suitable for making fried rice.

The key to this is not "overnight", but the amount of moisture. Therefore, when fried rice is made to be slimy, it is likely to be fried with freshly steamed rice, which at this time has the most moisture and is the softest and sticky. It is recommended that you break up the rice and let it cool, so that a lot of water vapor can escape, so that even if you don't leave it overnight, you can still fry the fried rice with clear grains.

In addition to rice, the selection and handling of side dishes is also crucial, try to choose side dishes that are not so high in moisture, and the proportion of side dishes is not too much. We rarely see cucumber-based fried rice, not because cucumber is not delicious, but because it has a moisture content of about 98%, which is really easy to get sticky the more you stir-fry.

If you want to get a better "distinct" effect, I suggest simply dividing it into two parts, also taking egg fried rice as an example: You can first beat the egg mixture into the pan and fry it with a little oil until it is half-cooked, and then put it out for later use; Then add a little oil to heat the rice, stir-fry the rice until the rice grains beat slightly, and return the eggs to the pot; Mix eggs with rice and stir-fry, then add chopped green onions, salt or a little soy sauce to taste, stir-fry well.

Just do it a few more times.

It is best to use an overnight meal.

Because I added the eggs too early when I fried the rice, and I put water when I was cooking the fried rice, I put too much water, so it was sticky when it was fried.

The rice was stuffed for too long, and there was a lot of water when the rice was simmered, and water was added when it was fried, and no suitable condiments were added.