Five eggs of fried rice
By VicentaLakin
The story of egg fried rice comes from the crumbs of rice eaten by Yang Soo, the former. When the Emperor visited Jiangdu (Today's canton), he also introduced egg fried rice into the canton. Kanlong was the Governor of Yangzhou in 54 years, when he brought Yangzhou egg fried rice back to Fujian. Improvements were made by adding eggs and rice beans, carrots and cucumbers to the original egg fried rice. Make it the country. After that, the name "Yanzhou" became a national phenomenon. He's more picky when he eats fried rice and needs to be added to winters, mushrooms, dry beaks, prawns, chickens, and so forth, which is called "the best fried rice ever." That's when the egg fried rice was made。
Recipe Recommendations
- dry intestines half a
- carrots appropriate amount
- cucumber half a
- eggs of 2
- Pleurotus eryngii appropriate amount
- green beans appropriate amount
- rice 1 bowl
- oil appropriate amount
- salt appropriate amount
- soy sauce appropriate amount
- green onion appropriate amount
Steps for Five eggs of fried rice
1
Material reserve
2
Water with salt
3
Join the green beans
4
♪ Join the carrots ♪
5
Material cooling dry moisture
6
Add oil to the pot
7
It's even
8
Let's go
9
Add a proper amount of oil to the pot and a fragrance of onions。
10
Join the carrots and the beans
11
加入杏鲍菇It's even
12
Join the dry intestines
13
Add rice
14
It's even
15
加入生抽It's even
16
加入鸡蛋It's even
17
Join the salt and fry
18
Join the cucumbers to fry
19
It's even即可。Five eggs of fried rice Make Tips
1. Use overnight rice because it has less moisture; frying fresh rice will turn out sticky. If you don't have overnight rice, you can put the rice in the fridge to chill for a while. 2. Use fewer eggs; having more eggs than rice will not taste good. Adding a small amount of salt to the egg mixture will make the seasoning more even. 3. Chopped green onions are essential. 4. Do not add MSG to egg fried rice. The taste of just the eggs and rice is already fragrant enough. 5. Add the rice only after the oil is hot, and be sure to stir-fry quickly when the eggs and rice go into the pan. Let the egg and rice mixture, which is initially sticky, gradually separate. Generally, stir-frying for about 10 minutes (adjust according to the amount of rice) is sufficient. When is it done? When the rice turns from pure white to translucent, it is about ready.