Golden Fried Rice with Mushroom Sauce

Golden fried rice, I heard only 4 words, and I immediately thought that Mr. Fang Wenshan gave the city full of gold, there is a line in the golden armor, "flags are like a flood, mountains are stacked like peaks," although this word is used to describe the whole bowl of stacking. The fried rice has nothing to do with it, but when I think of shoveling and sweating, the wind and smoke are everywhere in the pot, and the scenery is like golden momentum. Needless to say, this golden fried rice, just listening to the name, is absolutely domineering. In fact, the so-called "golden" fried rice means that the egg yolk is beaten into the rice and stirred before being cooked. Because the egg yolk has a strong water absorption performance, it can completely absorb the water vapor in the rice, so that the rice grains are distinct and will not stick to the pan, and the fried rice after the pan has a golden luster.
It’s like talking on paper. It’s impractical if you don’t learn how to fry it yourself. So this lady used different methods to fry four bowls of golden fried rice, with different methods and different materials. Of course, the layers and textures of the fry are more different, but you have to think about it. To get really good-tasting golden fried rice, you must master the most basics, and you must use leftover rice and overnight rice. Those who have seen "The God of Cookery" remember, Star Master said: Fried rice must be used overnight. The overnight rice has less moisture, the rice grains are hard, and they tend to fall apart during frying. Especially after overnight, the rice grains will swell and become plump and soft inside and hard outside after they have collected the moisture. It actually looks big, swollen and beautiful. The starch quality will also change to a certain extent, and a small amount of starch sugar and polysaccharides will be initially fermented. After the frying is heated, it will be combined with oil and egg salt and chopped green onion. These initial sugars will produce a wonderful sweet taste. , It is easier to be covered with oil and egg cuts than freshly steamed rice, which makes people feel extra delicious, with a Q taste and a sweet aftertaste.
Secondly, if you want the rice to be golden, then beat the egg yolks into the cold rice and stir. This is a hobby question. After using the hand mixing, I specially moistened the water with oil before mixing, but found that the body temperature of the hand is mild. The uneven strength will make the rice into rice balls, so novices should use chopsticks.
The last one learns how to play and madly drips, such as playing a music, and engaging with the state. but! Forget it, you are not in a state of epilepsy after a few years of cooking. If you are interested in trying someday, then take advantage of the absence of your mother, otherwise no one can stand a pot to turn over, and the rice is overwhelmed in the kitchen and Your head and face.
In the end, you have to understand that the ultimate goal of fried rice is not only to fry the rice into gold, but also to be distinct. Each grain is dried to be delicious. Don't fry the lotus roots and connect them. , Otherwise your mouth is a lump of lump. "