Seasoned Egg Fried Rice
1.
This time I fry leftover rice from about half a catty of rice. The rice bowl is about ten centimeters in diameter and about five or six bowls of rice. When frying by yourself, increase or decrease the ingredients according to the amount of rice you consume. Prepare dehydrated dried shrimp, seven or eight. (Fresh shrimp can be used, but I personally like the rich flavor of dried shrimp)
2.
Wash with water and cook in water for about 20 to 30 minutes. (When using fresh shrimp, just add rice wine and green onions to marinate for about 5 minutes, then boil the water for one minute)
3.
Green cucumbers about 10 cm long, cut into half a cm thick and fine grains. 8✕6✕4cm long and wide ham sausage, cut into two slices of 6✕4✕0.5cm, boil in boiling water for two or three minutes, pick up and cut half a centimeter thick and fine grains. Green peas, about 2/3 spoon of 10 cm diameter spoon. There are about two small onions 20 cm long. Cut the green onion into half a centimeter long, and cut the green onion leaves into about two millimeters of chopped green onions.
4.
Cook the shrimp, remove the shells and heads, and cut into half a centimeter thick and fine grains
5.
The two eggs are shelled and beaten, and the old ginger is one-third the size of a little finger, and smashed into pieces.
6.
In the pot on a high fire, a five-centimeter-diameter soup spoon, about one-third to half a spoonful of lard is melted
7.
Add minced ginger and stir fry for about ten seconds
8.
First add the diced shrimp and ham and stir fry for half a minute, then add the shallots, peas and cucumber and stir fry for a minute, set aside
9.
Heat the pot on high heat, add a five-centimeter-diameter spoon and two spoons of oil. Shake the pan to spread the oil over the 30 cm diameter range.
10.
Add eggs, fry for 10 to 20 seconds, until one side is basically set
11.
Turn over and fry for about 10 seconds, use a spatula to process the egg into a finger or two size
12.
Add cold rice, use a spatula to squeeze the cold rice, stir fry. This process takes about a minute or two.
13.
Add the previously fried granules and stir-fry for about half a minute
14.
Add a cap to a cap and a half of salt in the mineral water bottle. You can fine-tune the amount of salt according to your taste. (Salt can be changed to soy sauce, according to preference)
15.
Stir thoroughly and turn off the heat, add chopped green onion, stir fry at the remaining temperature to taste
16.
Sheng Qi
17.
edible
Tips:
1. Fried rice, eggs should not be fried for too long, it is easy to grow old and affect the taste.
2. After adding the rice, you can stir fry first, and then stir fry while squeezing to prevent the egg from being fry at the bottom of the pan for a long time.
3. The ham sausage is cooked first and then cut. One is that it becomes soft and easy to cut after being cooked. The other is that the ham is too flavorful, which directly affects the overall taste of the fried rice. Boiled in water can reduce this abrupt taste.
4. Fried rice should not be fried for a long time, because it tastes dry.
5. Dried prawns and other grains, stir-fried at high temperature, it is easier to produce fragrance. Add it directly to the rice, the temperature is not enough to achieve this effect.
6. You can use lettuce for cucumber and sausage and bacon for ham.
