The most popular “state banquet staple food” made in private house
In recent days, apart from the magnificent military parade, the most hotly discussed topic is the state banquet menu after the military parade. According to online reports, the banquet menu includes cold cuts, matsutake mountain delicacies soup, herb beef, milk-flavored shrimp balls, two dishes of soup, grilled cod with soy sauce, assorted vegetarian fried rice, etc. The most popular dish is still the staple food of the state banquet - fried rice. I often make fried rice. Although it can't compare with the fried rice at the state banquet, I can definitely make a high-quality fried rice that my husband and daughter will never get tired of eating. In fact, fried rice is not only loved by ordinary people, but also has historical records and legends about its marriage to the royal family, adding a bit of legend to it. The "Food Classic" written by Xie Xixie of the Sui Dynasty records that Yang Su, the Duke of Yue in the Sui Dynasty, loved to eat broken gold rice, which is fried rice with eggs. It is said that this broken gold rice is cooked rice with moderate hardness and loose grains and fried with eggs, so that every grain of rice is coated with egg liquid. After frying, the fried rice shines like broken gold, hence the name, commonly known as gold-wrapped silver. Emperor Yang of the Sui Dynasty introduced broken gold rice to Yangzhou when he visited Yangzhou, which became the earliest record of Yangzhou fried rice. During the Qianlong period, Yi Bingshou, the prefect of Yangzhou, upgraded it with a variety of fine ingredients. His book "Liuchun Caotang Collection" introduced the recipe of Yangzhou fried rice. The prefect Yi Bingshou is better known for his invention of Yifu noodles, the predecessor of modern instant noodles. Yi Bingshou left office and returned to his hometown in Fujian, where he popularized Yangzhou fried rice. It is Yi Bingshou's innovation and dissemination that gives Yangzhou fried rice the colorful face it has today. Yangzhou fried rice is often used at important state banquets in my country to entertain guests from all over the world. At the 2008 Beijing Olympics, Yangzhou fried rice was the most popular Chinese delicacy in the Olympic Village. More than 3 tons were consumed a day, making Yangzhou fried rice more widely known around the world. Yangzhou's egg fried rice has different flavors and varieties, and is divided into white egg fried rice, gold-wrapped and silver egg fried rice, crescent egg fried rice, shrimp and egg fried rice, ham and egg fried rice, three fresh egg fried rice, assorted egg fried rice, etc. How do we make a good fried rice at home? As long as you master the five key steps, you can make a bowl of fried rice that is soft, fragrant, sparkling, delicious and refreshing. First, the main ingredient is to use high-quality white indica rice or replace it with new white japonica rice. Before cooking, it needs to be rinsed with water, soaked briefly, then put in a pot and add a little oil, and cook until it is cooked through, no hard core, loose grains, and soft and firm. (Indica rice is less sticky and tastes better when used in fried rice.) Secondly, as side dishes, it is best to include steamed scallops, steamed sea cucumbers, slurried lake shrimps, cooked ham, cooked grass chicken legs, cooked fresh bamboo shoots, steamed mushrooms, and green beans. Third, the ingredients do not need to be diced except for eggs and green beans. All other ingredients must be cut into small cubes. (A bowl of good fried rice will not contain any coarse side dishes.) Fourth, when the egg liquid is in a semi-solidified state in the pot, immediately turn off the heat and add the rice, and use the remaining heat of the pot to beat the eggs and rice evenly. The timing of setting the temperature of the egg and adding the rice is very critical. Fifth, to stir-fry the effect of broken gold and gold-coated silver, you must have enough patience to stir-fry over low heat. It is best to use a spoon to stir-fry the rice evenly and disperse it, so that the grains are distinct.
Staple food
Home cooking
