Local cuisine cuisine in Jiangsu Province
(3) Yangzhou egg fried rice two flavors
Egg fried rice is an ancient traditional way of eating in our country. It can be first seen in the "Eight Treasures" of the "Book of Rites and Inner Rules", and was introduced to Yangzhou when the Sui Emperor descended Yangzhou, which was called "broken golden rice" at that time. Modern has developed into the famous Huaiyang flavor. Among them, yangzhou "Caigen Xiang Hotel" is the most popular. There are both "egg fried rice" with eggs as the main ingredient, as well as "compound egg fried rice" with a variety of raw materials as the topping, such as "crescent egg fried rice", "meat and egg fried rice", "shrimp egg fried rice", "ham diced egg fried rice", "shrimp loin egg fried rice", "three fresh egg fried rice", "assorted egg fried rice" and so on. There are many varieties and different flavors.
(1) Fried rice with shredded meat and eggs
【Raw Materials】
White indica rice 200 g
2 eggs
Pork tenderloin 50 g
Refined salt 5 g
Soy sauce 5 g
Lard 75 g
Chicken broth 50 g
Rice wine, dried rhombus powder, a little green onion
【Method】
1. Beat the eggs, add salt, dried diamond powder, green onion and stir well, and cut the pork tenderloin into strips.
2. Put the pot on the fire, heat the lard, add the shredded meat and stir-fry slightly, add soy sauce, wine, chicken broth to boil and then come out of the pot, that is, "shredded meat toppings".
3. Fry the eggs in lard, pour in the rice, sauté with salt, then pour in half of the shredded meat and the marinade of the whole shredded meat and stir-fry evenly, put it into the bowl, and then cover the other half of the shredded meat toppings and the remaining marinade on the rice. This is called "tooth color stir-fry", which means that the toppings are added with soy sauce.
【Features】
The color is golden, the oil is shiny, the particles are clear, and the aroma is fragrant.
