State Banquet Fried Rice
by Susuai Food
Favorite
Difficulty
Hard
Time
15m
Serving
3
In recent days, apart from the magnificent military parade, the state banquet menu after the military parade has been the most discussed. According to the Internet, the banquet menu includes cold cuts, Matsutake and Shanzhen soup, herb beef, prawn balls with milk, two dishes with soup, grilled cod with soy sauce, and vegetarian mixed fried rice. The most sought after is still the "state banquet staple"-fried rice.
I often make fried rice. Although it can't be compared with the fried rice at the state banquet, I can definitely make a fine-quality fried rice that will make my husband and daughter never get tired of it.
In fact, fried rice is not only loved by ordinary people, but also the historical records and legends of "being married" with the royal family, which adds a bit of legend to it.
The "Shi Jing" written by Sui Metabolic Satire records that Yang Su, the prince of Yue State in the Sui Dynasty, loved to eat "broken golden rice", namely fried rice with eggs. It is said that this "broken golden rice" is made of cooked rice with moderate hardness and loose grains and fried with eggs, so that the rice grains are covered with egg liquid, and the fried rice shimmers like broken gold, hence the name, commonly known as "Jin Bao silver". Emperor Yang of the Sui Dynasty introduced "broken golden rice" to Yangzhou when he visited Yangzhou, which became the earliest record of Yangzhou fried rice.
After the Qianlong period, Yi Bingshou, the prefect of Yangzhou, upgraded it with a variety of good ingredients. His book "Liuchun Caotang Collection" introduced the practice of Yangzhou fried rice. What the prefect of Yibingshou is more familiar with is that he invented Yifu noodles, the predecessor of modern instant noodles. Yi Bingshou retired and returned to his hometown in Fujian, and Yangzhou fried rice was promoted by him. It is Yi Bingshou's innovation and dissemination that has made the colorful face of "Yangzhou Fried Rice" today.
my country's important state banquets often choose Yangzhou fried rice to entertain guests from all over the world. At the 2008 Beijing Olympics, Yangzhou fried rice was the most popular Chinese delicacy in the Olympic Village. It consumes more than 3 tons a day, allowing Yangzhou fried rice to go to the world more widely and be recognized by everyone.
Yangzhou’s egg fried rice has different flavors and a wide variety of varieties. It is divided into “white egg fried rice”, “golden-wrapped silver egg fried rice”, “crescent egg fried rice”, “shrimp and egg fried rice”, “ham and egg fried rice”, and “three fresh” "Egg Fried Rice", "Assorted Egg Fried Rice" and so on.
How can we make a good piece of fried rice at home? As long as you master the five key steps, you can make a bowl of soft and fragrant, shattered gold shimmering, delicious and refreshing, and excellent taste of fried rice with shredded gold.
One is that the main ingredient is high-quality white indica rice or new white japonica rice instead. It needs to be rinsed with water before cooking. After a little soak, add a little oil to the pot and cook until it is cooked through, without hard cores, loose and loose Hardness is appropriate. (Indica rice is less viscous, making fried rice taste good.)
Second, as side dishes, it is best to have water-fat scallops, water-fat sea cucumbers, sizing lake shrimp, cooked ham, cooked chicken thighs, cooked fresh bamboo shoots, water-fat mushrooms, and green beans.
The third is that the ingredients except for eggs and green beans do not need to be diced, and the rest must be diced. (A good bowl of fried rice cannot be seen with coarse and large side dishes.)
Fourth, when the egg mixture is half-solidified in the pot, turn off the heat and add the rice immediately, and beat the eggs and rice with the remaining temperature of the pot. The timing of cooking the eggs and adding the rice is very critical.
Fifth, to achieve the effect of broken gold and "golden-wrapped silver", you must have enough patience to fry the rice on a low fire. It is best to use a spoon to stir-fry the rice evenly and scatter.
I often make fried rice. Although it can't be compared with the fried rice at the state banquet, I can definitely make a fine-quality fried rice that will make my husband and daughter never get tired of it.
In fact, fried rice is not only loved by ordinary people, but also the historical records and legends of "being married" with the royal family, which adds a bit of legend to it.
The "Shi Jing" written by Sui Metabolic Satire records that Yang Su, the prince of Yue State in the Sui Dynasty, loved to eat "broken golden rice", namely fried rice with eggs. It is said that this "broken golden rice" is made of cooked rice with moderate hardness and loose grains and fried with eggs, so that the rice grains are covered with egg liquid, and the fried rice shimmers like broken gold, hence the name, commonly known as "Jin Bao silver". Emperor Yang of the Sui Dynasty introduced "broken golden rice" to Yangzhou when he visited Yangzhou, which became the earliest record of Yangzhou fried rice.
After the Qianlong period, Yi Bingshou, the prefect of Yangzhou, upgraded it with a variety of good ingredients. His book "Liuchun Caotang Collection" introduced the practice of Yangzhou fried rice. What the prefect of Yibingshou is more familiar with is that he invented Yifu noodles, the predecessor of modern instant noodles. Yi Bingshou retired and returned to his hometown in Fujian, and Yangzhou fried rice was promoted by him. It is Yi Bingshou's innovation and dissemination that has made the colorful face of "Yangzhou Fried Rice" today.
my country's important state banquets often choose Yangzhou fried rice to entertain guests from all over the world. At the 2008 Beijing Olympics, Yangzhou fried rice was the most popular Chinese delicacy in the Olympic Village. It consumes more than 3 tons a day, allowing Yangzhou fried rice to go to the world more widely and be recognized by everyone.
Yangzhou’s egg fried rice has different flavors and a wide variety of varieties. It is divided into “white egg fried rice”, “golden-wrapped silver egg fried rice”, “crescent egg fried rice”, “shrimp and egg fried rice”, “ham and egg fried rice”, and “three fresh” "Egg Fried Rice", "Assorted Egg Fried Rice" and so on.
How can we make a good piece of fried rice at home? As long as you master the five key steps, you can make a bowl of soft and fragrant, shattered gold shimmering, delicious and refreshing, and excellent taste of fried rice with shredded gold.
One is that the main ingredient is high-quality white indica rice or new white japonica rice instead. It needs to be rinsed with water before cooking. After a little soak, add a little oil to the pot and cook until it is cooked through, without hard cores, loose and loose Hardness is appropriate. (Indica rice is less viscous, making fried rice taste good.)
Second, as side dishes, it is best to have water-fat scallops, water-fat sea cucumbers, sizing lake shrimp, cooked ham, cooked chicken thighs, cooked fresh bamboo shoots, water-fat mushrooms, and green beans.
The third is that the ingredients except for eggs and green beans do not need to be diced, and the rest must be diced. (A good bowl of fried rice cannot be seen with coarse and large side dishes.)
Fourth, when the egg mixture is half-solidified in the pot, turn off the heat and add the rice immediately, and beat the eggs and rice with the remaining temperature of the pot. The timing of cooking the eggs and adding the rice is very critical.
Fifth, to achieve the effect of broken gold and "golden-wrapped silver", you must have enough patience to fry the rice on a low fire. It is best to use a spoon to stir-fry the rice evenly and scatter.
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