I have always liked to eat fried rice on the street, dry and fragrant, grainy, always feel that it and the fried rice made at home, the flavor is very different, I believe that many friends and I have the same feelings, right? Every time I pass by the street stalls, I see the masters turning the pot upside down on the fire, letting the ingredients stir-fry and tumble in the pot, and then put in the seasoning at the fastest speed, stir-fry evenly, out of the pot is a burst of aroma, let people smell it can't help but swallow the saliva, remember in my three years of high school, as long as I don't go home to eat at noon, the most eaten is the street fried rice, after all, it is economical, delicious and not expensive!
Because I especially like to eat street fried rice, so I try to reproduce it at home, after many trials, I finally made a fried rice close to the flavor of the roadside stall, the similarity can be said to be as high as 98%, in fact, if you want to do a good job of street-style fried rice, rice is the most critical, you will find that the street fried rice is generally very dry, and very oily, so before the fried rice, the rice is best refrigerated overnight, because the rice after refrigeration is very hard, less moisture, fried out is easier to grain, secondly, when the rice is fried in the next pot, Be sure to fry its water vapor dry on high heat, otherwise the fried rice is soft and lying down, naturally there is no feeling of street stalls, and when frying, the amount of oil can be appropriately more, so that the fried rice will be more oily and dry. Notes have said so much, then the next will be this street flavor fried rice specific method to share with you, interested friends can try Oh, when breakfast and dinner are very suitable.
【Replica street style fried rice】
Ingredients required: 2 large bowls of leftover rice, 2 eggs, 5 Shanghai greens, 1 ham sausage, 3 shiitake mushrooms, 3 chives, 1 spoonful of light soy sauce, 1 spoonful of oyster sauce, 2 spoons of dark soy sauce, 3 grams of salt and pepper, a little black pepper
1, first to deal with the ingredients, the Shanghai green washed and cut into pieces, the leaves and vegetable stem parts should be divided into open, because the pot time is different, and then the washed mushrooms and ham intestines cut into cubes, chives washed and cut into green onions, green onion white and green onion leaves should also be divided into open, the order of the pot is different, and then beat the eggs into the bowl and scattered
2: After the ingredients are processed, we mix a sauce, put 1 spoonful of soy sauce, 1 spoonful of oyster sauce, 2 spoons of dark soy sauce, 3 grams of salt and pepper into the bowl, stir well
3: Heat the oil, put the egg liquid under the pot, and when the bottom is somewhat solidified, quickly spread out and stir-fry with a spatula
4: Scramble until all the crushed eggs are solidified, then you can put them out and set aside
5: Pour the right amount of oil into the pot again, put the green onion white under the pot, and sauté the green onion over medium heat to bring out the aroma of the green onion
6: Then we put the ham sausage and shiitake mushrooms off the pot and stir-fry for about 2 minutes
7: Pour in the stalk and continue to stir-fry until the stalk is soft
8, then pour the leftovers into the pot, use a spatula to fry while poking and spreading, to fry its water vapor dry, so that it tastes fragrant. In addition, leftovers are best refrigerated in the refrigerator, refrigerated leftovers are relatively dry and hard, fried easier to grain, not easy to stick to the pan
9: Then pour in the sauce prepared before, stir-fry until the color is even, then pour in the egg crushed and vegetable leaves, continue to fry for about half a minute, sprinkle with green onions and you can get out of the pot
10, fried rice is delicious in this way, rice is loose into the flavor, the grains are clear, a bowl of belly, super satisfied
Tip: The side dishes are actually casual, and you can also choose your favorite ingredients as side dishes