Why is it sticky every time I make egg fried rice, and how do you put salt?

Because the rice used is too wet, they should be put in the refrigerator ahead of time so that they are not too sticky. I usually add salt to the scrambled eggs and then pour in the rice.

Personally, I think it's because there is too much water added to the rice, which will lead to this, and I don't have this phenomenon every time I make it, I personally think that after the rice is fried, add the right amount of salt, and then stir-fry evenly.

This may be because your eggs are not scrambled or the rice is sticky. Salt is usually added when the eggs are beaten. This is not too salty and not too bland.

The more the egg fried rice is fried, the stickier it becomes, and in my experience, there is only one reason, that is, the fried rice is too wet, and you should continue to fry it again until all the moisture has volatilized, and the rice grains will beat in the wok alone, so you can turn off the heat and start the wok. The reason why the egg fried rice becomes sticky is mainly due to the quality of the rice itself, if this has been cooked, you can take a low heat, fry slowly for a while, and try to fry the rice grains a little dry; First of all, the rice should be dry, the hot and painful rice just out of the pot is more sticky, and the moisture is too high, and the hot pot will definitely become more and more sticky. It is recommended to refrigerate cooked rice in the refrigerator for more than 2 hours before stir-frying rice, and it is best to refrigerate it overnight.

Too sticky because the water content of the rice is too large, and the rice used to make egg fried rice is best overnight, that is, the kind that has been steamed the day before and ventilated overnight, so that the excess water in the rice will evaporate, and it will not be too sticky to fry again. When the oil is warm, pour the egg mixture into the pan and stir and remove the eggs after they are formed. Then add chopped green onions to the pot, pour in the rice and stir-fry, until the rice is clearly grained, add the eggs, stir evenly and serve.

After the pot is heated, add an appropriate amount of oil and turn it around; The area of the pan wrapped in oil should be larger than where the rice is added; This will prevent the pan from sticking...When stir-frying, be sure to turn the heat to low and keep stir-frying. First, the oil can wrap the rice grains more evenly and not stick to the pan.

You can take a low heat and fry slowly for a while, and try to fry the rice grains a little dry; If you haven't cooked it yet, but you have encountered this situation, it is recommended to use completely cooled and dry rice to fry it next time, and at the same time, it is not advisable to use too sticky rice and too thin rice for egg fried rice.

During the process of stir-frying egg fried rice, there are also a few points to pay attention to. 1.After the pot is heated, add an appropriate amount of oil and turn it around; The area of the pan wrapped in oil should be larger than where the rice is added; This will prevent the pan from sticking...

Start frying the rice over low heat first, and then fry it halfway through, if it's too dry, you can add a little water, at this time, directly beat two eggs in it, let the egg liquid wrap the rice grains, and continue to stir-fry.

If the rice is not dry enough and the oil is not enough, the rice sticks together, so it is best to add salt, soy sauce, or other seasonings to the rice and stir-fry it well, it will taste better.

It may be that the rice is not dry enough, and the rice needs to be eaten overnight, so that it is drier and produced, which is more delicious.

It's because you pour too little oil and the rice is a little dry, so it's all absorbed by the vegetables and rice in the egg fried rice, so it looks very sticky.

It may be because your rice is particularly soft, or it may be that your eggs are poured directly into it without being scrambled, so it will be particularly viscous, and you can make your rice harder, so that the fried grains are distinct.

The fire in the pot is not big enough, the rice is not dry enough, and the added ingredients make the rice stick to a ball, and the rice will stick to a ball when it is not fried. (Some people add water after frying overnight rice in order to keep the rice from icing).

It's best to stir the leftover rice with eggs first, so that I think this can be avoided if it is noisy, and the rice is very delicious.

If the rice is too sticky, if the scrambled egg fried rice is scrambled, then it is best to put it in the refrigerator and refrigerate it before stir-frying.

Hello, you have to be a little patient with this rice to make egg fried rice, because if it's too sticky, it's not so easy to make.

You see, if it's too sticky, it's really not particularly delicious to be a sister-in-law, so it is recommended to put a little less water in the next time you steam the rice, and then make egg fried rice.

Many people like to eat egg fried rice very much, especially for Sichuan people, when eating hot pot, it is inseparable from the staple food of egg fried rice. To make a delicious bowl of egg fried rice, there are still a lot of skills required, and there are relatively high requirements for the choice of rice type and cooking method.

Most people will not be able to form a piece of rice when cooking due to improper operation or even improper type of rice. If you want to solve this problem, you can put the rice in the refrigerator before making rice, and put it in the refrigerator without covering it with plastic wrap, and after refrigeration overnight, the moisture in the rice will be absorbed, and at this time, as long as you turn the rice casually, it will form a very natural granularity. Many people will find that the rice is prone to sticking when they scramble egg fried rice, which is a very normal situation and is not caused by improper operation.

By looking at it, we can see that the reason why the egg fried rice made in the restaurant is distinct is because all the rice grains are separated and relatively dry before the rice is fried.

One way to make the rice look more appetizing and beautiful is to take out the refrigerated rice and beat it with a rice spoon, then add two raw eggs to the rice and stir well. Once the oil is hot, add the chives and garlic and the dried radish and bean skin. After the aroma comes out, add the rice that has been mixed into the oil pan and stir-fry constantly, so that the fried rice has a very fragrant chive, and because of the addition of a large amount of mustard, the taste is also very delicious.

From the appearance, each piece of rice is evenly wrapped with a layer of egg wash, so it also looks very good.

Therefore, if you want to make a very delicious and delicious egg fried rice, you need to have a lot of skills interspersed with it, and the most important thing that cannot be ignored is the method of stir-frying and the choice of moisture in the type of rice, which is the key to whether the egg fried rice is delicious or not.

It could be that your rice is too wet, or maybe the egg liquid is not enough. At this time, you can continue to stir-fry the water in the rice so that it does not affect the taste.

Because there is less oil in it, or if you don't know the skills of egg fried rice, it may be that the rice has just been cooked, and if you fry it directly, there will be sticking.

This is because of the rice, the reason why the rice is softer, and it must be cooked drier when cooking rice.

The rice used to make egg fried rice must not be hot rice, because of the heat in the rice, it is not only easy to stick to the pan but also fried into a ball, you can use overnight rice or cold rice, it is best to choose slightly harder rice fried, if the rice is too soft and rotten, it is not suitable for making fried rice. Stir-fry the rice first and then the eggs, the rice is first fried in an oil pan, and the taste is slightly greasy; The oil in the pot has been absorbed by the eggs, and when the rice is fried, not only the rice can be clear and not greasy, but the taste is better and the taste is better.

The pan is hot with oil, and it is better to use lard for fried rice. Pour in the rice wrapped in egg wash and stir-fry over high heat, slightly faster to avoid mushiness. When you first pour it in, the color is relatively light, and when you scramble more eggs, the golden brown of the rice comes out.

Crack two eggs into a bowl, beat with chopsticks a pinch of salt and set aside. Wash the green onion and cut it into minced green onions, remove the packaging of the two ham sausages and cut them into small pieces, wash and cut a carrot into small cubes for later use. Heat the wok, pour in the cooking oil, put the eggs in the hot oil, and remove the eggs after they are scrambled and put them in a large bowl for later use.

Heat another pot, pour in cooking oil, heat the oil and put in the minced green onion, small pieces of ham sausage, diced carrots and stir-fry, stir-fry the fragrance, put in the rice and stir-fry, then put in the edible salt, then put in the scrambled eggs and stir-fry, pour in a spoonful of water, otherwise it is easy to stick to the bottom of the pan, after stir-frying evenly, pour in sesame oil out of the pot, and the good-looking and delicious egg fried rice is ready!

If you want to make egg fried rice delicious, one of the most important points is that the rice must be scattered, that is, you must not make it sticky, the sticky rice is not only not delicious, but also particularly affects the appearance, the fried rice is not good-looking, it should be seen by every grain of rice, so as to achieve the most ideal effect. But the softness and firmness of the rice should also be mastered, so as not to make it hard, it will make your stomach uncomfortable when you eat it. This can also be appropriated according to your own taste.

If you don't have an overnight meal, you can freeze it in the refrigerator for a while before stir-frying.

It may be that the fire is too big, and the strength is not enough when stir-frying, which will cause the egg fried rice to be sticky; First of all, you should boil oil and put in the eggs, then stir all the time, stir the eggs into broken foam, then add rice, stir-fry evenly, put in a little tomatoes, add edible salt, and stir-fry monosodium glutamate evenly.

Probably because the fire is too small; Remove from the pan and pour in the egg mixture, add the rice and diced carrots, stir together, and fry over high heat for three minutes.

Mainly because there is too much moisture, the rice sticks together, you can put it in the refrigerator overnight to remove the excess water from the rice, so that it will not stick together.

1. In the case of egg fried rice, if the white rice is too sticky, it is recommended not to do it temporarily, because the egg fried rice will taste very bad after it is made, and it will not look good to see, and it will not be able to make some seasonings completely disperse, and sometimes the taste will be very bad, so it can make the white rice dry first. For example, if you put it in the refrigerator and refrigerate it slightly, the white rice will not stick when it is slightly cooler, and it will not stick when you stir-fry.

2. Detailed explanation of the steps of the classic egg fried rice method:

1) Preparation of raw materials: 2 raw eggs, 300 grams of white rice. 1 3 shallots, 1 teaspoon salt.

2) Beat the raw eggs and sprinkle them into egg liquid, and when the oil in the pan is 60% hot, pour the egg liquid in.

3) Quickly use chopsticks to draw a circle in the egg mixture, until the egg liquid condenses and stirs into a powder, and after the raw eggs are fragrant, put them aside.

4) Pour about 1 egg into the pan with oil, put the white rice into the pan and stir-fry, wait for the surface of the millet grains to be coated with oil, put in the green onions, and stir-fry evenly.

5) Pour the raw egg into the pan, stir-fry with the white rice, and then remove from the pan with salt.

Home-cooked egg fried rice is made in every family and eaten by everyone. Now, what I miss the most is the bowl of steaming osmanthus rice in my childhood, a bowl of leftover rice, just because my mother is full of love, and what I made is an indescribable taste in my growing years.

Don't choose very soft and sticky rice for fried rice, you want leftovers, be harder, the oil in the wok must be hot, and then put in the fried rice, you must keep stir-frying, and slowly you will find that when the rice grains are soaked in oil to be shiny, you can jump in the pot one by one, and then pour the beaten and flavored egg liquid on the rice, and then the egg liquid will form an alliance with the rice, then take advantage of the situation to sprinkle the green onion and fry until golden brown.

No matter how lively the egg fried rice is, it is just a gorgeous turn of a bowl of leftover rice, and in the end, it is still the most simple and homely bowl of rice that people love to eat on the table.

I want to open a restaurant and I don't know how to do it:

Step 1: Positioning.

Positioning is life and death, restaurants can choose from countless categories, including snacks and fast food, hot pot, barbecue, Western food, Hunan cuisine, farmhouse cuisine, etc., different categories correspond to different user groups, and the unit price of customers is also different. It is important to choose a category that you are familiar with and good at. When doing category positioning, you can do market research first, for example, don't touch the category of sauerkraut fish, it's already a sea of blood.

Rice The rice is cold, put it in, freeze it in the refrigerator, and then make egg fried rice, and the egg fried rice that is made, one by one, is delicious.