How to make authentic golden egg fried rice? Put the egg yolk first, or mix the egg yolk with the ri

Authentic egg fried rice, first of all, the color should be golden and brilliant, secondly, the grains should be distinct, and the most important thing is to achieve a perfect state of gold and silver, that is, every grain of rice must be evenly wrapped by the egg yolk, so that the egg fried rice can be called the first egg fried rice.

1) If you want to achieve the best color, you must only take the egg yolk, not the egg white, and the best is the yolk of the chai egg; (2) If you want to achieve a perfect gold-clad silver state, you must fully mix the egg yolk liquid and rice grains; (3) If you want to achieve a clear state of grain, you must control the appropriate heat.

To sum up: Mix the egg yolk liquid and rice evenly and stir-fry quickly until the rice grains are evenly coated with the egg yolk and the grains are distinct.

1.500 grams of overnight rice (you can't be greedy for too much at a time when the egg fried rice is fried, the fire power of the stove at home is too weak, and you can't fry too much at a time). The rice used to make fried rice is best overnight rice, and the freshly steamed rice that is suitable for most people has too much moisture content, which is not suitable for making egg fried rice, and it cannot be fried in a state where the grains are clear.

2.Chai eggs are relatively small, I used three chai eggs. Beat the egg yolks into the rice.

3.Quickly mix the egg yolk and rice evenly, press it with a spoon or stir it with chopsticks, the quickest way I usually use is to wear disposable gloves for food, you can grasp it well in a few clicks, and after mixing, you should quickly put it in the pot, do not let the rice soak in the egg liquid, so that the fried is absolutely perfect gold and silver. When Liu Yifan, a top chef, made a demonstration, he first fried the rice a few times, and then poured the egg yolk liquid into the pot, and then added the egg yolk liquid to the pot.

4.Fry until the rice grains are no longer sticky to each other and begin to loosen, put an appropriate amount of salt according to your taste, stir well, the rice grains sticking to the wall of the pot begin to beat, you can start to serve the plate, friends who eat green onions can sprinkle a small handful of green onions before coming out of the pot, adding more aroma to the ** egg fried rice.

5.Remove from the pot, put on a plate, and the perfect ** egg fried rice with gold and silver is for everyone to taste!

Start by adding the right amount of oil to the pan and pour the egg mixture into it. Scramble the eggs until golden brown. Then put the rice in, add a little salt, chopped green onions, and stir-fry for a while.

If you want to make authentic ** egg fried rice, you should stir the egg yolk and rice evenly, then heat the oil, and stir-fry the mixed rice directly until cooked, each grain of rice is covered with egg yolk, which is very delicious.

If we want to make authentic egg fried rice, then we should first put the egg liquid and rice together and stir well, then heat the oil in the pan and put it in the pan for stir-frying.

Cut the red bell pepper into small cubes, blanch the green beans and bud rice, and prepare the shrimp. Prepare cold rice. Egg fried rice is best served with leftovers, and freshly steamed white rice has a lot of water vapor and is very easy to stick together.

After the leftovers are left for a while, the water evaporates a little, and it is more comfortable to stir-fry. Put a small amount of oil in the pot, put the shrimp, peppers, green beans, and bud rice into the pot and stir up. Until the shrimp is fried until the color fades, push the hot pot side dishes down to the side of the pot, put in the white rice and stir-fry continuously, so that the white rice and the hot pot side dishes are mixed and evenly proportioned.

At this time, the rice grains have basically been loosened, and after pouring the egg liquid, quickly stir-fry evenly, and you can make each grain of rice stained with eggs. With the addition of raw eggs, the millet grains will appear more loose. Although it can be put salt, light soy sauce seasoning.

Stir-fry twice, after the condiments are combined, you can sprinkle the green onion segments out of the pot overnight White rice is the best choice for egg fried rice. After refrigeration, cover the fresh-keeping bag tightly and put it in the refrigerator immediately, and the white rice that has been frozen overnight will have a certain outflow of water, at this time the white rice is very easy to clump, you can sprinkle a little water to make the cold rice soft and very easy to loosen, so that you can fry the delicious white rice with clear grains.

White rice is frozen overnight, the whole body is cold, and it must be heated for a period of time, so it must be fried in the pot first, for the following reasons: fry the rice first, so that the ambient temperature of the white rice can rise, and the white rice is heated from the inside to the outside, and the water vapor in the white rice is fried to maintain the finished product. Raw eggs are very easy to cook, if you first mix rice with egg liquid and then fry, white rice must be heated for a long time to be good at raw eggs and perfect time, at the same time into the pot to scramble, raw eggs have been cooked thoroughly, white rice has not been heated through, when the rice is cooked, raw eggs have already been scrambled old.

The egg liquid is rich in water, and through the soaking of the egg liquid, the water vapor of the white rice itself will be tightly packed in the white rice by the egg liquid, and the egg fried rice will be soggy, full of water vapor, soft, and not chewy.

White pepper is added to the egg fried rice, the reason is obvious, the egg yolk has a strong fishy smell, and after being fried immediately, the egg smell is heavier, adding white pepper can not only enhance the flavor but also remove the fishy, so that the taste of the egg fried rice is more delicate. After putting in the green onion segments, turn on the simmer, otherwise the green onion segments will be paste, add cold rice, stir-fry twice in the open flame, then change the simmer, and gradually stir-fry to let the water vapor of the white rice fry out. When laying the egg liquid, first maintain the simmer, and wait for the white rice to be evenly stained with the egg liquid before simmering, this method is not easy to fry the raw eggs, and can also be stained on the white rice.

If the fire is very high immediately, the egg liquid will not even come and stick to the white rice, and the egg liquid will clump and become old。**Fried rice will be fried into **** egg fried rice.

I think first of all, we need to prepare the required ingredients and some accessories when making it, and then we fry the egg fried rice and then add it, a spoonful of egg yolk, the egg yolk should be beaten, and then add sugar, and the sesame seeds can be out of the pot, and secondly, I think it is to beat the rice into it first, and then beat the egg yolk into it.

Heat the oil, add the scrambled eggs, add the green onions, add the rice and fry over high heat for about three minutes; Put the egg yolk first, so that the taste is better.

Heat oil in a pan, add scrambled eggs, add green onions, add rice and stir-fry for about three minutes.

Put the eggs in the first place and fry the eggs before putting the rice in the stir-fry, so that the fried egg fried rice will be particularly fragrant.

Many people's first response to whether to scramble eggs or fry rice first may be "scramble eggs first", which should include many of my friends who make egg fried rice first. I don't know if you still remember watching Stephen Chow's film "God of Food" before, there is a "Emperor Fried Rice" in it, the most expensive egg fried rice in the legend, it is fried first; It is worth mentioning that once Liu Yifan made ** egg fried rice in a food program on Shanghai Dragon TV, and he also fried rice first and then scrambled eggs. Including Cai Lan, who is one of the four great talents in Hong Kong with Jin Yong, also mentioned in his book that egg fried rice should be fried first, and then the egg liquid should be put to cover the rice.

Scramble the eggs first

Eggs are often scrambled first because eggs need to be high in order to be fragrant, which is also one of the core of the deliciousness of egg fried rice.

Here's how

Bring the pot to a boil, bring a small amount of oil to a boil, immediately beat in the eggs, and fry with a spatula; Compared with egg liquid, egg scrambling is also loose; Eggs are scrambled to golden brown, not light yellow, light yellow is not fragrant enough, put it into cold rice, some people insist on using leftover rice, in fact, not necessarily, freshly cooked rice, after cooling, the main thing is that the rice should be dry (not dry hard); The time of frying is a little longer, the rice should be fried with aroma, the condiments can be salted, and some green onions and ginger can be sprinkled before the pot, which should be the practice of most people.

Fry the rice first

If you're going to make ** egg fried rice, you can try it like that. Heat the pan with cold oil, put in the rice and stir-fry, put in the egg yolk that is dispersed, pay attention, only the egg yolk is needed, if the rice is fried at a high temperature at this time, then the egg liquid will condense before it encapsulates the rice; The process behind is the same as the general scrambled egg fried rice, and the egg fried rice made like that is made contains the rice, one by one, so it is called **egg fried rice.

For the second method, there are certain regulations for the chef, to fry the eggs, and at the same time to fry the rice into pieces, you need to turn the spoon on high heat, otherwise the humidity of the egg liquid will stick the rice together. I think that the first method is more common, whether to scramble eggs or fry rice first for pure egg fried rice, it is also possible that the first method is more daily, so some people use this kind of method, and the practice of fried rice first in the film has become a unique one.

I think it's scrambling eggs first, then fried rice, because it will make the egg fried rice very tasty, and it will also make the egg fried rice very nutritious, so we must pay attention to this aspect.

I think ** egg fried rice first scramble eggs, we first scramble the eggs out, put oil in the pot and then fry the rice, add seasonings, and then put the eggs in and stir-fry it, and the delicious egg fried rice is out of the pot.

I think that the egg fried rice should be scrambled first, because it will be more convenient, save time, and improve the taste.

Fried rice is made by stir-frying boiled rice with ingredients, which is simple to make and has a variety of flavors, and is highly sought after by the public. According to the different ingredients, countless flavors of fried rice, egg fried rice, Yangzhou fried rice, bacon fried rice, sausage fried rice, shrimp fried rice, assorted fried rice, eggs are easy to cook, if you mix rice with egg liquid first and then fry, the rice needs to be heated longer than the ripening time of the eggs, and at the same time the pot is fried, the eggs are already cooked, the rice is not yet hot, and when the rice is cooked, the eggs have been fried old.

We have eaten a lot of <> egg fried rice, but what about egg fried rice? Many friends will have doubts, how to fry the egg fried rice until the grains are clear, all wrapped in the golden brown of the egg liquid, whether to fry the rice first or the ordinary egg fried rice, is to fry the eggs cooked, fry fragrant, grind into small pieces, and then pour in the rice, stir-fry, egg rice separation, you can clearly see the egg pieces and rice. The egg wash wraps the rice, and the rice is heated in the pot due to the high temperature, and the color of the rice also changes and turns golden brown;

According to the ratio of rice to water 1, cook rice in a rice cooker and add some raw oil. Because there is less water than usual, and oil is added, so the cooked rice will be distinct.

It's relatively easy to get cold and get apart. I make my own ** egg fried rice is to crack the eggs into the container containing the rice before frying the rice, so that the eggs and the rice are fully contacted, which can not only make the rice grains distinct, but also make the color of the fried more uniform.

The classic in egg fried rice is Yangzhou fried rice. Yangzhou fried rice is also called "broken golden rice", according to legend, it was introduced when Emperor Yang of Sui toured Yangzhou (called Jiangdu in ancient times), after years of evolution, Yangzhou Taishou Yi Bingshou in the Qing Dynasty added shrimp, ham, peas to the egg fried rice, and the rice tradition is recommended to be overnight rice, so that it is easy to distinguish the grains, but the taste of the leftover rice will be slightly hard, and the stomach is burdened. Some experts recommend using freshly cooked rice, the key is to put less water when cooking rice, let the rice dry a little, and take a ** rice bowl after cooking.

My method is to scramble the eggs first, and try to keep the heat as low as possible. Next: Bring out the eggs, add rice and other ingredients and stir-fry, and finally pour the eggs back into the pan.

You should fry the rice first, pour oil into the pan, and after the rice is fried evenly, add the beaten egg yolk, and stir constantly so that each grain is stained with the egg yolk.

Scramble the eggs first, scramble the eggs and grow them out, then add the rice, and when the rice is fried to a certain extent, put the eggs and other side dishes in at the same time, and then put some seasonings, and you can serve it.

Generally, ** egg fried rice generally needs to be fried out of the eggs first, then fried rice, and then poured back to fry together, put some chopped green onions, soy sauce and other condiments.

Scramble the eggs first, because the aroma of the eggs can penetrate into the rice, which is very delicious.

Fry the rice firstIf you want to make ** egg fried rice, there are a few points to pay attention to, the first is to ask the egg yolk without egg white, and then fry the rice first, and then pour the egg liquid directly on it after the rice is fried and dried.