When making authentic Yangzhou fried rice, if you want to enhance the color and aroma, what are the tips for adding light soy sauce?

I remember that my favorite thing to eat when I was in high school was this Yangzhou fried rice.

Because the food in the school cafeteria is not delicious at all and we get tired of eating it, so we often go to eat in small shops outside, or at the stalls in front of the school.

There is a snack bar opposite the school, which sells cold noodles, cold noodles, fried rice, fried noodles, fried cakes, etc. We often eat there. What I miss the most is the proprietress who often talked to us. Just kidding, their restaurant is also very popular. If you go there late, the rice may be sold out.

Yangzhou fried rice, also known as Yangzhou egg fried rice, is a traditional dish in Yangzhou City, Jiangsu Province. It belongs to Huaiyang cuisine. Its main ingredients include rice, ham, eggs, shrimp, etc.

Yangzhou fried rice carefully selects ingredients, is meticulously made, and pays attention to color matching. After the frying is completed, the grains will be clear, loose, soft and hard, harmonious in color, full of luster, diverse in ingredients, fresh and smooth, fragrant and glutinous and delicious. It is said that when Emperor Yang of the Sui Dynasty visited Jiangdu (now Yangzhou), his favorite "broken gold rice" (egg fried rice) was introduced to Yangzhou.

Some scholars believe that Yangzhou fried rice was originally made by ordinary people.

According to research, as early as the Spring and Autumn Period, boat people sailing on the Hangou of the Yangzhou Ancient Canal began to eat egg fried rice. In the old days of Yangzhou, if there was leftover rice for lunch, when making dinner, one or two eggs would be beaten, added with chopped green onion and other condiments, and stir-fried with the leftover rice to make egg fried rice.

In the Ming Dynasty, Yangzhou folk chefs added ingredients to fried rice, forming the prototype of Yangzhou fried rice.

During the Jiaqing period of the Qing Dynasty, Yi Bingshou, the governor of Yangzhou, began to add shrimp, diced lean meat, ham, etc. to the scallion oil and egg fried rice, which gradually evolved into various varieties of assorted egg fried rice, which tasted even more delicious. .

Subsequently, Yangzhou fried rice spread throughout the world through Chinese people who went overseas to do business, especially Yangzhou chefs. If you want to make authentic Yangzhou fried rice, what’s the secret? I'll tell you right now! 1. Add salt to the shrimps, wash them with your hands, rinse with water, repeat once, wipe dry and cut into cubes, add a little pepper and corn starch and marinate slightly. Heat the oil and fry the shrimp until it just changes colour, set aside. Chop the garlic, dice the barbecued pork, and chop the green onions

2. Beat the eggs evenly. The rice is mixed and loose. Heat oil, add eggs and stir-fry until they begin to coagulate. Add rice and stir-fry over medium heat until dry.

3. Add the barbecued pork and shrimp and stir-fry until the barbecued pork is fragrant. Add Shaoxing wine and stir-fry until the rice is dry. Add light soy sauce along the edge of the wok. Turn up the heat and stir-fry for a few times. Add the chopped green onions and stir-fry for a few times. down, turn off the heat.

Yangzhou fried rice is simply a great choice for leftover rice. In fact, there are many ways to make Yangzhou fried rice, and you can use it as you like.

As long as you can ensure that the ingredients are soft, tender and delicious, and taste rich in layers, it will be fine.

The method is very simple. But the taste is surprisingly good, and I have to eat two bowls of it every time to feel satisfied!