Yangzhou fried rice history

Development

     Yangzhou fried rice is also known as Yangzhou egg fried rice. In the "Food Classics" that is ridiculed, there is "Vietnamese Broken Golden Rice", which is the predecessor of Yangzhou egg fried rice. Yi Bingzhen, Fujian Tingzhou people, Qianlong 54 years as the perfect of Yangzhou. This person is very good at politics, not only proficient in poetry and calligraphy, but also a foodie. It was rumored that he was invented in the "Yifu noodles" and "Yangzhou fried rice" in the Guangdong-Hong Kong area. The instant noodles we eat today are developed on the basis of the Yifu noodles. Yi Bingyi is also known as one of the pioneers of convenience food.

Later, when Emperor Sui visited Yangzhou, he brought this "broken golden rice" into Yangzhou, which became the earliest record about Yangzhou fried rice. Since the emperor first set up the golden signboard, and later, during the Qianlong period, Yi Bingzhen, who was the prefect of Yangzhou, innovated and spread, and added some shrimp and diced meat to the rice in the rice, not only the taste but also the taste. There is also a colorful face of Yangzhou fried rice.

According to the test, as early as the Spring and Autumn Period, the boat people sailing on the gully of the ancient canal in Yangzhou began to eat fried rice with eggs. In the old days of Yangzhou, if there were leftovers at lunch when I was making dinner, I would play one or two eggs, add seasonings such as chopped green onion, stir fry with leftovers, and make egg fried rice. In the Ming Dynasty, Yangzhou folk chefs added ingredients in fried rice to form the prototype of Yangzhou fried rice.

During the Jiaqing period of Qing Dynasty, Yangzhou Taishou Yi Bingyu began to add shrimp, lean diced meat, ham, etc. on the basis of fried rice with scallion and egg, and gradually evolved into a variety of assorted egg fried rice, which tastes more delicious.

Later, through the Chinese who went abroad to make a living, especially the Yangzhou chef, Yangzhou fried rice was spread all over the world.

Authentic Yangzhou fried rice

      You know, the authentic Yangzhou fried rice has strict official standards. What rice to use, put multiple eggs, and what ingredients to match, we must follow a strict production process.

It is said that only when we have egg, rice, vegetable, and three souls can we call them authentic Yangzhou fried rice.

The shape of rice should be clear and transparent; the color should be red, green, yellow, white and orange, bright and harmonious; the taste should be salty, soft and hard, moderate, fragrant, moist and refreshing; and the smell should have the unique fragrance of fried rice. This is the most authentic and exquisite fried rice in Yangzhou.

The most delicate fried rice method in Yangzhou includes eighteen different ingredients: rice, eggs, abalone mushrooms, millet onion, mushrooms, carrots, bamboo shoots, beef, ham, goose jelly, East Ancient fresh food, pepper, chicken powder, shrimp seeds, soup, shrimp, Liaoshen, Yao Zhu. The eighteen kinds of food materials also have to choose seasonal food, very particular.

Family practice of fried rice in Yangzhou:

Material Science:

Rice, eggs, ham, shrimps, green beans, carrots, corn kernels, onions, Shaoxing wine, salt, pepper.

Specific steps:

1. Cut ham into cubes slightly smaller than green beans. Beat the eggs in a bowl, add salt and shallot.

2. Heat the frying pan over heat, put in oil, put in eggs and slip away.

3. Stir-fry green beans, onions, carrots and corn evenly.

4. Stir-fry the ham and cook a little Shaoxing wine.

5. Stir-fry shrimps and season with a little salt and pepper.

6. Add overnight rice and stir-fry it quickly, then the grains of rice will be fragrant and come out of the pot.