A person going out to eat, a plate of fried rice, a bowl of soup, a combination of vegetables and rice, dry and wet, there is no better "dog food" for single dogs than this. However, if you only think that fried rice is a simple fast food, it is too small to look at Ta.
Fried rice looks simple, but contains a simple and philosophical worldview. Zhou Xingchi made a bowl of "eclipsed soul rice" in "God Eater", although it was presented in a playful way, but "the crispness of the char siu pork and the deliciousness of the sugar poached egg set off a bowl of white rice like a simple beauty, which is not only a matter of form, but also feelings and feelings." Plain face to the sky to thick makeup, this is the division of the realm. ”
Fried rice has always been an extremely important part of Chinese food culture, whether it is home cooking, or at state banquets, fried rice is always indispensable. In Guangdong, fried rice can be seen everywhere, and the limelight even covers white rice, dinner, refreshments, supper, a fried rice with Cantonese characteristics or fried niuhe, which makes people feel more down-to-earth and warm than poetry and far away.
Cantonese fried rice, pure to simple to achieve human delicacies
Delicious fried rice, there are many details of the ingredients, and rice is the first among them. The rice we often eat is mainly japonica rice and indica rice, the former is from the northeast, although the taste is oily, but the stuffy rice is sticky and not suitable for fried rice; and the indica rice grains are slender, the taste of braised rice is slightly inferior to japonica rice, but after frying, it is grainy, the rice is scattered and chewy, and the tendons are sweet and sweet.
Many people think that fried rice is best to use overnight rice, but in fact, in Guangdong, each chef has its own preferences, whether it is overnight rice, or rice cooked first, after the good chef's clever hands, it can be transformed into a fried rice with full color and flavor.
Fried rice should be willing to put oil in order to fully adjust the taste of rice and side dishes. Authentic fried rice, the same to use lard to base, stir-frying process, add a little soy sauce or fish sauce, colorful side dishes under the pot, the crowd gathered, rejoicing under the belly is satisfied!
In Guangdong, there is always a fried rice that can amaze your taste buds
When eating in a tea restaurant in Guangdong, diners often call it "fried bottom", which is actually the meaning of replacing white rice with fried rice, which shows how much Cantonese people love fried rice.
Like the fried Niuhe, Guangdong fried rice also has dry stir-fry and wet stir-fry, dry fried rice is called Yangzhou fried rice, wet fried rice is called Fujian fried rice, and finally know the origin of the widely spread folk "Guangdong people eat Fujian people"!
Yangzhou fried rice
Yangzhou fried rice is actually a type of fried rice, most of which originated from the homes of ordinary people, simple, cheap, hungry, and nutritious, no meat, as long as eggs and onions, can also be fried very delicious.
The changes in Yangzhou fried rice are mainly reflected in the side dishes, in addition to the most common eggs, green onions, the rest of the side dishes will be selected according to the season.
Meat sea cucumber, shrimp, ham, char siu, Yaozhu, chicken thigh, chicken breast, pork, dried scallops, duck gizzards, etc., vegetarian green beans, fresh bamboo shoots, mushrooms, shiitake mushrooms, corn kernels, etc., or cut into small cubes, or cut into thin wires, or cut into finely chopped, can be combined with different specifications of Yangzhou fried rice.
The traditional Yangzhou fried rice will first be fried into toppings under the oil pot of side dishes, and then add egg fried rice together to stir-fry evenly, some high-end banquets, stir-fry side dishes in the oil pot, will also add a small amount of chicken soup to freshen up. In the home-style approach, all you need is oil, salt, chicken essence and a little pepper to taste good.
Shallots will make the fried rice more mellow, when the rice is about to be fried, then put the shallots into the stir-fry twice, so that the green onion color is emerald green, but also emits a little green smell, with golden fried rice, it looks beautiful.
Yangzhou fried rice on the table, rice yellow and not chai, crystal clear, egg flavor is fragrant; side dishes are fragrant; onion is mellow but will never dominate, all kinds of mountain treasures and seafood are gathered in a simple fried rice plate.
There are dishes and rice, but also soup to complement each other, a bowl of light green vegetable dried silk soup, seaweed egg soup, or squeezed vegetable shredded broth are excellent.
Sausage fried rice
Cantonese people especially love sausage fried rice, sausage is sweet and chewy to eat, and it is also the favorite of rat two. The sausages are thinly sliced and then red and transparent, and the oil seeps out, wrapped in rice and vegetables, making the fried rice fragrant and rich.
Raw stir-fried sticky rice
Sticky rice is really an outlier in fried rice, the original sticky rice, but can be fried to produce a clear grain effect, is the glutinous rice control can not miss the delicacy.
Glutinous rice with sausage, bacon, dried shrimp, peanuts, shiitake mushrooms and carrots, when stir-fried, add an appropriate amount of dried scallop juice to freshen, seasoning only with soy sauce, salt and sugar, no need for thick oil red sauce, but it is salty and delicious.
Pineapple fried rice
Pineapple fried rice is the favorite of many girls, and the colorful colors alone are enough to give diners a visual enjoyment. In guangdong pineapple fried rice, shrimp, pineapple meat, eggs, carrots, bacon diced, and then covered with a layer of meat pine, sweet and sour pineapple juice neutralizes the grease of fried rice, more sweet taste, summer eating is just right.
Snake blood fried rice
Cantonese people love to eat snake meat, with fresh snake blood plus red dates and goji berries together with fried rice to eat, autumn and winter is said to be very nourishing. Rat two do not eat snakes, so did not try, but also advised everyone to eat less, do not make up for the big hair, even nosebleeds have been made up.
Salted fish and chicken grains fried rice
This is particularly homely, many roadside shops have, the taste is similar to the salted fish chicken eggplant pot, but there is no eggplant greasy feeling, fried rice salty and chewy, when eating add a bowl of pork bone soup, work together!
Stir-fried rice with shiushi-style olives
Authentic Chaoyang fried rice, indispensable Toushan people's favorite olive vegetables, coupled with fried minced meat and Chaoshan vegetables, rice to use fragrant rice, fried into the flavor and chewy, just a simple example of soup, a soup and a meal, is the taste of the world.
Western-style fried rice
A common staple food in Guangzhou Western restaurants is actually fried rice with eggplant sauce and cream risotto, pay attention to eating Chinese add ham, char siu, eggs, green vegetables and so on to the fried rice, sweet and sour.
Fujian fried rice
Fujian fried rice is a typical wet stir-fry, famous in Hong Kong and Macao, is a must-have staple food for many tea restaurants, the essence is in a "stew" word, in order to achieve the effect of "wet", when frying, you must use the right amount of too white powder water, add meat slices, shrimp boiled into a sauce, will have that thick juice feeling.
The ingredients of Fujian fried rice are the same as Yangzhou fried rice, which can be rich and thrifty, shrimp, chicken grains, Yaozhu silk, squid, eggs, grass mushrooms, vegetable hearts, etc., a pot of stew, eat rich and smooth.
Mandarin duck fried rice
This fried rice was once the royal staple food at the wedding banquet, the name is auspicious, and the appearance is also very appropriate: there are two kinds of sauce on the rice, half of which is shredded chicken with eggplant sauce and half of which is shrimp balls with white juice, which is not only delicious, but also means the love of husband and wife, and the old man with white head.