Gold egg fried rice
By VicentaLakin
This is the first time I've seen a Chinese chef's "gold egg fried rice" At that time, Mr. Liu had been given a live demonstration, which he had personally shown, which must have been quite simple. It's been one of the most flairful days, and it's turned into a popular movement. It's not easy to make the pot, but it's still hard to finish it, and when it comes out, it's pretty chewy, and the rice with the egg fluid looks like a special fragrance! Friends can try. It's delicious
Recipe Recommendations
- eggs appropriate amount
- white rice appropriate amount
- chives appropriate amount
- green beans appropriate amount
- ham appropriate amount
- pepper appropriate amount
- edible oil appropriate amount
- refined salt appropriate amount
Steps for Gold egg fried rice
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1: Prepare the material required: separate the yolk from the egg, cook the rice, cut the onions, cut the ham, wash the beans and get some dry water
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Two: add a little vegetable oil to the pot and pour it into the soybean ham
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3: Vegetable oil poured into the frying pan, lifting the handle and shaking it so that the oil was evenly applied to the four walls of the pot
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4: Then pour out the oil and leave a little oil in the pot
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5: When the rice is cooked, the spoon is dispersed, the spoon is poured into the pot, and the shovel is crushed and the fryed (like a professional cook, the pot can be lifted to make a convoluted pot, so that the rice is loose to form a particle-specific state)
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6: Into scattered yolk
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7: Fast-frying or bumping
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Make every meal evenly wrapped in egg fluid
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When you're cooking to complete egg fluids, you add pre-soft fragrances, and you bring in salt and pepper powder, and it's even
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And then you put flowers on your feet and you can eat themGold egg fried rice Make Tips
1: Separate the egg yolks and whites as cleanly as possible; if there is too much egg white in the yolk, the pan will stick when stir-frying the rice.
2: Ingredients can be added according to personal preference, but they should be stir-fried until fragrant before being added to the rice.
3: When stir-frying rice, add oil as needed; too much oil will prevent the rice grains from being distinct.
4: If you do not have a spatula, you need to break up the rice clumps and toss the pan frequently to separate the grains. If you have a spatula, stir-fry continuously and quickly until the rice grains are distinct.
5: When pressing the rice with the spatula, do not press down from above, as this will crush the grains, affecting the appearance and preventing them from staying distinct.
6: It is best to use rice cooked on the same day; do not use overnight rice. Cook it just before making the dish, as the rice will have sufficient moisture at this time, while overnight rice becomes harder and requires adding a little water during the stir-frying process to adjust the texture.