Yangzhou Fried Rice｜gourmet Station

Name: Yangzhou Fried Rice｜gourmet Station
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g Rice; 6 yolk; 2 pcs Egg white; 15g Ham; 10g Flower Mushroom; 15g Bamboo shoot tip; 30g shrimp; 15g Duck gizzard; 20g Chicken thigh; 10g Millet onion; Some Chicken noodles

by Food video

4.7 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

The simpler the dishes, the more skill you will see.
Yangzhou fried rice can be seen almost everywhere. It seems that it is just a simple stir-fry of a few ingredients, but it contains ingenious skills and profound skills. We invited Gao Xiaosheng, the executive chef of Guihualou Chinese Restaurant (@上海浦东香格里拉大酒店) to cook a Yangzhou fried rice, to see how a famous chef who has been cooking Huaiyang cuisine for 30 years fries a fine and fluffy Yangzhou fried rice .

Yangzhou Fried Rice｜gourmet Station

1. After the water is boiled, put in the ham, simmer for 1.5 hours, remove and set aside;

Yangzhou Fried Rice｜gourmet Station recipe

2. Take another pot, boil the tips of the bamboo shoots in water, boil the water and remove them; put the tips of the bamboo shoots in the chicken broth and simmer slightly;

3. Cut mushrooms, bamboo shoot tips, duck gizzards, ham, and chicken into rice-sized cubes, set aside;

4. Take 6 egg yolks and 2 egg whites and beat them evenly;

5. Pour 400 ml of oil into the pan. When the oil is heated to about 90 degrees, slowly pour in the egg liquid, stir it in a circular motion with a spoon, and smooth it into fine silk; filter the excess oil;

6. Use the remaining temperature of the pan to push the smoothed egg shreds until fluffy;

7. Pour the ham, stir-fry evenly, add shrimp, chicken, duck gizzards, diced bamboo shoots, and shiitake mushrooms, stir-fry over high heat;

8. Add the rice and stir fry until all the ingredients are evenly integrated, sprinkle with chicken powder, sprinkle with chopped green onion, and stir well.

Tips:
1. Knife skill: The auxiliary materials should be cut finely and evenly, and the size should not exceed the rice, so that the taste will be softer.
2. Stir fry: When stir fry, the spoon should be attached to the pan to smooth fry. The so-called slippery, the spoon keeps rolling against the pot.