Speaking of fried rice, it's really my favorite dish and I'm good at cooking. Because my eldest son likes it, I still made some efforts.
Fried rice, a classic dish of China traditional cuisine, has a long history. Because it can handle overnight leftovers, it is deeply loved by thrifty aunts and grandmothers. I remember my grandmother was a good cook for fried rice.
There are many kinds of fried rice, such as simple egg fried rice, Yangzhou fried rice, which is famous at home and abroad, sausage fried rice, three fresh fried rice, soy sauce fried rice and so on. Because the ingredients and seasonings are different, the taste is also very different.
So I'm going to talk about this today, and I'll name it Soul Fried Rice. As the name implies, the soul is the essence of this dish. The reasons are as follows. First of all, I am a non-professional chef who has not studied in new oriental cooking Institute of Technology, so I have nothing to unlock advanced skills such as cool knife cutting and gorgeous spoon, let alone any secret recipe handed down from my family. Then, in order to make this dish delicious and be loved by my son, I have to put a lot of effort and enthusiasm into it, hence the name of this dish.
Ok, don't dwell on the article, let's cut to the chase:
To cook, you must first prepare the ingredients. As the saying goes, a clever woman can't cook without rice. Fried rice, first of all, there must be rice. It's best to steam this kind of rice the day before, cover it with plastic wrap and put it in the refrigerator or in the shade overnight so that the excess water in the rice can evaporate. Take out the prepared rice, spread it out slowly by hand, and try to make each rice stand alone. In this process, carefully understand the feeling when your fingers touch rice grains. Rice that is not wet and sticky, not too hard and not too dry, warm and smooth, and separated from grains is the top grade of fried rice. After processing the rice, we took out two eggs, broke the eggshell and put them in the bowl. At this time, we need to separate the egg white without using any tools. Your hand is the best choice. Gently put the middle finger and forefinger into the egg white solution, slowly slide under the egg yolk, press against the egg yolk membrane, slowly close your fingers, hold the egg yolk in your hand, and do it again. In this way, we get two flawless yolk. Just have egg white liquid, add a spoonful of salt and two drops of soy sauce, turn it with chopsticks for 36 turns, and stir it for 36 turns to make it fully integrated. Put it aside for use. Don't ask why, metaphysics is beyond words.
Ok, the main ingredient is ready, and this is the auxiliary material. The soul of our dish is the soul. . . Therefore, the choice of side dishes is more casual, and you can put whatever you want according to the preferences of diners. After all, "tolerance" is also one of the biggest advantages of fried rice. Of course, it is generally necessary to choose some diced ingredients, so that the fried food looks neat, and the color, fragrance and taste are what we are after.
Generally speaking, I prefer to use cucumbers, carrots, lunch meat and green beans. They are delicious and beautiful. Roll them all! ! reserve
All right, ingredients are ready. Next step.
Boil oil! ! Base oil will do.
The oil temperature is 50% hot, put chopped green onion! I remember a famous chef who didn't want to be named said that if you want to fry rice, you should pay attention to three onions-one in the pot, one in the middle and the last one. Mmm ~ it smells good! It's a pity that the eldest son refused all onion, garlic and coriander. So this paragraph has never been crossed out.
Boil oil!
Adjust the oil temperature from 80% to low heat and cook! ! Stir-fry quickly, because the rice has been fully processed before, and it will be much easier to stir-fry without sticking to the pot. At this time, you must keep an eye on each grain of rice and carefully observe the subtle changes in color after the combination of rice and oil.
Personally, I think our cooking is very similar to the diagnosis of Chinese medicine. Chinese medicine pays attention to "looking, smelling, asking and feeling". When cooking, it may be a bit difficult to ask this question, but "looking, smelling and cutting (tasting)" is really the key. Looking ahead, we can observe a series of changes in the color of ingredients under high temperature cooking, so as to judge whether the heat is moderate or not. Smell it, distinguish the raw and cooked degree of the ingredients through different scents, and judge whether to proceed to the next step. Taste, not to mention this, a good chef's taste buds must be sensitive, because we are vague about the quantity in cooking, such as a handful of salt, a spoonful of vinegar, a bowl of water and a pinch of chicken essence. Don't say that western food is weighed by grams. Therefore, the artifact that finally determines the taste of the dish is the taste buds of the chef. In the cooking process, the amount of seasoning is constantly adjusted through tasting.
Ok, back to our fried rice, pay attention to the rice grain from egg yellow to burnt yellow, and then to partial brown, ok, this is the time, the critical point! Prepare a bowl of clean water on the stove, touch it with your hand and bounce it on the brown rice. Because of the previous stir-fry, the water in the pot has been completely lost. At this time, the clear water that bounced in was tantamount to dry fire. Smoke rose in the crackle of frying oil. After four or five quick strokes, immediately cover the pot and turn off the fire for 30 seconds. Steam circulates in the pot, following the laws of nature, and feeds back into the rice grains with the decrease of temperature, so that the fried rice tastes clear and round, and at the same time it will not be dry and awkward. Take out the pan and put it on the plate for later use.
Then boil the oil. If the cooking temperature was well controlled when the white rice was fried before, the pot should be very clean with a thin layer of base oil. Then, add half a spoonful of oil to the medium heat. When the oil temperature is 50% hot, add the egg white and spread it out quickly with chopsticks. Watch the heat. Never fry the egg white, keep it tender and white, otherwise the color and taste will decrease. After the egg white is completely solidified, the lunch meat is quickly stir-fried. Lunch meat itself tastes a little tough, which is slightly different from the overall taste of our fried rice. Through constant stirring and stir-frying, every inch of lunch meat can be rubbed passionately with the hot oil pan. Use the principle of thermal expansion and cold contraction to stir-fry some water to make the taste clearer and firmer, but don't covet passion and stir-fry pleasure. Ok, add carrots. Carrot is a controversial vegetable. Needless to say, carrots are good or not, but some people can't accept the taste of carrots, especially raw ones. How should we deal with this problem? I don't know, after all, my family loves to eat, and I am helpless. Carrots can be cut off and try to keep their original flavor. At this time, put half a spoonful of salt to taste. Fried rice as a staple food appears on the dining table, not too salty, or you will have to eat another bowl of white rice. Ok, the last ingredient is out-cucumber. Spread evenly on the top layer. Pour in the spare golden fried rice fried before, cover the cucumber, smooth it, cover the lid and turn off the heat. Just quietly feel the passage of time, give them some space and time, the unique flavors of different ingredients blend with each other, and wonderful chemical reactions quietly occur. 1 minute later, open the lid and the attractive aroma will diffuse. Gently fan the fragrance with your hand (reaching directly to smell it may make your face fragrant), and inhale hard, and a strong sense of satisfaction will instantly impact your brain and nerves. Don't be too intoxicated, toss the pot a few times, let the ingredients mix evenly, golden rice grains, white egg whites, pink lunch meat and carrots, and finally decorate with green cucumbers. !
At this point, this soul fried rice is perfect.
Xiong Haizi, dinner is ready! ! !