The live broadcast life of Lao Linzi in Northeast China

Chapter 1075 The Three Great Souls of Fried Rice (for Subscription)
However, the name of this dish at that time was not called Yangzhou Fried Rice. To be precise, it should be called Egg Fried Rice, or Broken Gold Rice.

That is to say, beat one or two eggs with leftover rice, add condiments such as green onion, and fry with leftover rice to make fried rice with eggs.

Later, because it was introduced to Yangzhou, it gradually gained the reputation of Yangzhou fried rice.

However, according to research, in fact, as early as the Spring and Autumn Period, the boat people sailing on the Hangou of the Yangzhou Ancient Canal had already started eating fried rice with eggs.

Of course, there is also a possibility that Emperor Sui Yang ate this Yangzhou fried rice when he was a folk in Yangzhou, and then it became famous, but no matter what, when it comes to fried rice with eggs, the first thing that comes to mind... must be this dish Yangzhou fried rice.

In the Ming Dynasty, Yangzhou folk chefs added ingredients to fried rice, forming the prototype of Yangzhou fried rice.

During the Jiaqing period of the Qing Dynasty, Yi Bingshou, the prefect of Yangzhou, began to add shrimp, diced lean meat, ham, etc. to fried rice with scallion oil and eggs, and gradually evolved into a variety of fried rice with mixed eggs, which tasted more delicious.

With the gradual evolution of time, in short, the taste of Yangzhou fried rice has become more and more popular among the public and has spread to various places.

Just like many restaurants now, there will be a special dish called Yangzhou fried rice, but generally speaking, the taste will vary greatly depending on the chef and the region.

As for the authentic Yangzhou fried rice... I am afraid that you can only eat it in Yangzhou.

Studio.

"Yangzhou fried rice? I really like it!"

"There is also Yangzhou fried rice in Northeast China? Is this fried rice so famous?"

"This is my favorite!"

"I don't allow anyone who hasn't eaten Yangzhou fried rice, it's really delicious!"

"For me, who doesn't like meat, going to the restaurant Yangzhou fried rice is simply my favorite, and all the meals are taken care of."

"Can the anchor make it? This Yangzhou fried rice is too unauthentic."

"It's just a name, don't take it too seriously, right? It's just delicious!"

Obviously, this Yangzhou fried rice is quite famous. As soon as Li Yuan mentioned Yangzhou fried rice, many people in the live broadcast room immediately started to leave messages.

However, Li Yuan didn't care if everyone said that his fried rice was not authentic. A thousand people would have a thousand Hamlets. Even if the same chef cooks with the same ingredients, they will have different tastes.

That's right, that's enough.

Li Yuan took out the leftover rice from last night from the bowl rack, and removed the cotton cloth covering it. There were less than four taels of white rice left in the bowl, which was just enough for Li Yuan to eat in the morning.

Li Yuan took out a spoon, and first stirred the rice in the basin evenly, trying to make the rice grains distinct without big knots, so that the fried rice would be more tasty when fried.

The rice at home is all authentic Northeast local rice. Although it has been overnight, the grains are already distinct when it is served.

The ingredients of Yangzhou fried rice are actually very rich. Some places use chicken thigh or ham, some places use scallops or fresh shrimp, and some places also use mushrooms, fresh bamboo shoots, and green peas. .

Different places have different recipes.

In fact, Li Yuan's favorite Yangzhou fried rice is filled with shrimps and green beans, but because he made a temporary decision and did not prepare shrimps, the ingredients are only ham sausage and carrots.

Of course, as for the most important ingredient of Yangzhou fried rice, eggs, there is no need to mention it.

Li Yuan: "Actually, I still like the taste of shrimp in Yangzhou fried rice, but today... I can't taste it. If you cook it at home, you can try Yangzhou fried rice with shrimp. It tastes quite good."

"However, please note that the shrimp must be marinated with starch and oil before cooking. The taste will be the best."

"The rice has just been mixed by me, and now we put a small spoonful of oil in the rice to make the rice looser."

The color of the oiled rice soon turned into a light yellow luster, and in this way, the fluffiness was indeed much higher than before.

And this cooked rice will be Li Yuan's staple food for a while.

Studio.

"So there is such an operation?"

"No wonder I said that every time the leftover rice in my family is fried, it doesn't taste good. I haven't put any oil in it for a long time!"

"The Yangzhou rice I make is always hard, why is that?"

"Didn't you say that Yangzhou fried rice must be delicious with fresh rice? Isn't it authentic?"

Li Yuan shook his head and smiled, "Of course not. The rice in Yangzhou Fried Rice is actually the most authentic. Instead, it's the leftover rice that has been steamed once."

"For Yangzhou fried rice, there is a very important criterion, that is, the fried rice must be clear and crystal clear."

"After Yangzhou rice is added with side dishes, the color of fried rice is red, green, yellow, white, and orange, and the taste is salty and fresh, with moderate softness and hardness."

"The freshly made rice will have a much softer texture and more water in it, so the fried rice will not taste as good as the leftovers."

"Of course, this kind of leftover rice can't be kept for too long. It's best to make it in the morning, and it's just ready when it's fried in the evening."

Yangzhou fried rice can be said to be one of the most distinctive delicacies in Yangzhou, which is why there are such strict requirements for ingredients.

Indica rice and fresh eggs are the main ingredients, and sea cucumbers, cooked chicken thighs, green beans, etc. are the ingredients. They are fried step by step according to the process to make salty, fresh and delicious Yangzhou fried rice.

Yangzhou fried rice is not only a gold-lettered signboard of Yangzhou, but also one of the representative staple foods in Chinese cuisine.

It is no exaggeration to say that Yangzhou fried rice is a delicacy not only in every region of the pot, but also in foreign countries. It is a must-have dish in restaurants.

But no matter whether you use new rice, leftover rice, ham, or sea cucumber, the three souls of Yangzhou fried rice, "egg fragrance", "rice fragrance" and "vegetable fragrance", have never changed.

The ham is changed to a knife and made into fingernail-sized granules.

Wash the carrots, the same as the ham sausage, change the knife to be about the same size as the ham sausage, wash it and set it aside for later use.And the next step is to deal with the eggs.

Li Yuan: "It's no exaggeration to say that the most important taste of Yangzhou fried rice...is the egg."

"The quantity of eggs should not be too much, otherwise the taste of the eggs will overwhelm the taste of other ingredients and make the rice fishy, ​​but the quantity should not be too small, otherwise there will be no aroma of eggs."

"Four taels of rice...almost three eggs are enough."

Li Yuan took three eggs from the basket on the side, washed them and knocked them into a bowl to break them up.

Pure rural eggs, the color after opening is also that kind of beautiful golden yellow, there is a crisp knocking sound in the bowl, within a few seconds, the egg white and egg liquid in the bowl have been mixed evenly .

(End of this chapter)