Laoganma Fried Rice
1.
First of all, we have to prepare all the ingredients needed to make this [Lao Gan Ma Bacon Fried Rice], take out the overnight rice from the fresh-keeping layer of the refrigerator and disperse, prepare Lao Gan Ma chili sauce for later use; then we begin to process these ingredients: corn Peel the corn kernels, clean the peas, cut the bacon into small cubes, put two eggs into a bowl, peel off the skin of 1/4 carrot and cut into cubes, wash the chives and cut into chopped green onions for later use.
2.
Add appropriate amount of water to a small pot, boil over high heat, add the peas, diced carrots and corn kernels, blanch for 1 minute, remove and drain the water for later use.
3.
Beat the egg with chopsticks until the egg white and egg liquid are completely fused, and there is a layer of fine foam on the surface of the egg liquid. Then heat the pan on medium heat until the palm is hot, pour 10ml of peanut oil, turn to high heat until the oil is hot, pour in the whipped egg liquid, shake the pan to let the egg liquid expand and solidify. Laoganma contains a lot of oil, so you can put a little less oil when cooking fried rice.
4.
After the egg is swelled and set, stir it quickly with chopsticks, and then add the previously cut bacon and stir fry. When making heavy-flavored fried rice, I like to fry the eggs a bit older, so that it tastes more fragrant. If you like to eat relatively tender scrambled eggs, you can serve the eggs first and then fry bacon and diced vegetables.
5.
Stir fry the diced vegetables evenly when you add them, because the diced vegetables have been blanched before, and will contain a certain amount of water, so they need to be stir-fried.
6.
Put the rice in and stir fry on high heat. Use a spatula to press and stir fry to let the rice grains fully heat up. It is best to use overnight rice for fried rice, because the freshly steamed rice is too viscous, it is not refreshing when fried, and it tends to become lumpy.
7.
When the rice is fried until the grains are distinct, add 20g of Laoganma chili paste that can sublimate the soul, stir-fry on high heat until the fried rice is evenly colored. The pure white rice grains absorbed Lao Ganma's red oil and sauce, becoming ruddy and oily, and more appetizing. Don't add salt yet, because Lao Gan Ma is very salty. If the Lao Gan Ma finds the taste is a bit weak, add salt to season it properly, remember to throw it away.
8.
Finally, sprinkle a handful of chopped green onions before starting the pan, stir-fry evenly, and then turn off the heat and get out of the pan. There are rice, meat, eggs, and vegetables, all in color, flavor, and flavor. Let's eat!
Tips:
1. You must use overnight rice for fried rice. Cook an extra bowl when you cook the rice the night before. Because you want to make fried rice, reduce the water a little when you cook the rice to make it drier than usual. After this kind of rice is left, put it in the refrigerator for one night, and take out the fried rice when making breakfast the next day, so that the fried rice can be fried.
2. The main chili sauces on the market are fried chili sauce, chopped chili sauce and fermented chili sauce. Among them, fried chili sauce has the highest fat content and high salt content. Therefore, when using Laoganma chili sauce to fry rice, reduce the amount of salt. If the taste is light, do not add salt, and if the taste is heavy, you can add a little less salt.
3. There is no fixed formula for fried rice. In addition to rice, the rest of the ingredients are randomly matched, mainly depending on what ingredients are in the refrigerator. If you don’t eat spicy food, you can replace Lao Gan Ma with salt for ordinary fried rice. If you like soy sauce fried rice, replace Lao Gan Ma with soy sauce to make soy sauce fried rice.
