History

The official name of egg fried rice is alfalfa rice. There have been academic discussions in the literary circles about the correct way to write the word "alfalfa", but in the end there seems to be no concrete or accepted one. The conclusion is that some people wrote the word "alfalfa" as "mushu", which I think should be considered correct. Beijingers write these two characters as osmanthus, but the pronunciation is slightly different from the two characters for alfalfa. Osmanthus is another name for Osmanthus. Osmanthus is edible, but alfalfa is also edible. Today in Xinjiang there is also a kind of rice called alfalfa rice. It’s just not the egg fried rice we usually call. It’s rice made from alfalfa sprouts. Poor people The food doesn't taste very good.

The petals of sweet-scented osmanthus petals are somewhat similar to those of scrambled eggs, so it makes sense to call it sweet-scented osmanthus rice. When I have time in the future, I will definitely sit down and verify it.

Egg fried rice is a foreign way of eating. It is not an invention of the mainlanders. Its roots are in the Western Regions, which is today's Xinjiang area. Ban Gu's "Book of Han" has a relatively indirect record. Judging from the name, egg fried rice should also be a way of eating among ethnic minorities in the Western Regions.

Collapse and edit this paragraph for detailed research

This method of combining meals was introduced to the mainland from the Hexi Corridor and was eventually accepted by the majority of Han people. The main credit should go to Ban Chao, who opened the Western Regions, and Zhang Qian, who managed the Western Regions. After Ban Chao returned to the mainland in his later years, the most common thing he ate was alfalfa rice. Zhang Qian was also famous among the courtiers for his love for this kind of alfalfa rice. It is said that Zhang Qian's wives and concubines were all masters at making alfalfa rice. Zhang Qian also rewarded whichever wife and concubine made the best alfalfa rice by letting him sleep with him. Egg fried rice

Collapse and edit this paragraph Incoming route

Egg fried rice is a foreign way of eating. There are generally two routes for egg fried rice to be introduced to the mainland. One is from the Hexi Corridor. Entering the hinterland, then heading north into the grasslands, it was passed eastward from the nomadic Mongols to the Manchus in the northeast, and then passed from the Manchus to the Han people. Therefore, the standard Manchu-Han banquet includes fried rice with eggs. The method of making egg fried rice along this path has been modified. The eggs can be eggs, duck eggs, goose eggs, or eggs of other birds. The rice can be rice, sorghum rice, or corn rice, but millet rice is not acceptable because millet is hard and does not taste good with eggs. Sticky rice is even worse.

Folding the Northeast

The egg fried rice that followed the Northeast route was later loved by the Manchu emperor, so the egg fried rice was recorded in the recipe of the Imperial Kitchen Room. We can still eat it in Beijing today Textual evidence can be found in the Palace Museum and the Shenyang Forbidden City. When the last imperial concubine Fu Guiren Li Yuqin was working in the library, she brought egg fried rice to work for lunch. She even let me try it, and it was really delicious. She told me that Emperor Puyi loved egg fried rice very much, and her recipe was the same as in the imperial dining room. She personally taught me how to make egg fried rice. It can be said that I am the only direct descendant of Royal Egg Fried Rice, and it is absolutely authentic. Egg Fried Rice

Folding Jiangsu

Another route went south through the Hexi Corridor and stopped in the Nanjing area. After being transformed by the locals, it was finally carried forward in Yangzhou. Therefore, Yangzhou people call their egg fried rice Yangzhou fried rice, and I heard it has become Yangzhou’s signature food. I once specially ate Yangzhou fried rice in Yangzhou, but it was not very satisfactory. It lacked the unique charm and sense of history of egg fried rice. Preparation method

Folded Northeast Egg Fried Rice

Ingredients: One bowl of rice and two eggs.

Ingredients: oil, salt, chopped green onion, pepper noodles, etc.

Method: First beat the two eggs and stir well, put them into the oil pan and stir-fry until cooked, then add the rice and stir-fry. After the rice is heated through, add a little salt, half a handful of chopped green onions, and a little peppercorns, and then it's ready to serve.

Key points: 1. Rice from the Northeast is required, but rice from the South is not acceptable. The rice must be steamed well. Without steamed rice, you cannot make good egg fried rice. 2. Use a little more oil so that the rice grains feel oily. 3. Put the chopped green onions later. 4. The eggs must be stirred evenly, and do not add water during the stirring process. When frying eggs, break the eggs into pieces and make them fluffy.

5. The heat should be 300-500 degrees.

Folding Tang Lusun version

Let’s see how Tang Lusun, China’s number one gourmet, makes egg fried rice. That is the real delicacy:

Egg Fried Rice

Not long ago, men in the Vientiane Edition were talking about housekeeping, and someone mentioned egg fried rice. From ancient times to the present, from south to north, Chinese people, egg fried rice seems to be a common meal, and everyone can fry it. In fact, If you study it carefully, you will find that it is quite particular!

Take the rice used for fried rice as an example. Everyone usually eats it. Some people like to eat Penglai rice, saying it is soft, waxy, light and delicious, and some people like it exclusively. In Laimi, it is said that it is refreshing and loose, clean and not greasy, and everyone can follow their favorites without offending each other; but when it comes to eating fried rice with eggs, the problem arises.

Everyone knows that egg fried rice must be cooked in a hot pot and cold. The fried rice is delicious. However, the rice cooked with Penglai rice, whether it is cooked in an electric pot or steamed in a large pot, can be cooked cold. It always sticks together and is extremely difficult to break up. Please think about whether the rice that is slightly lumpy will taste delicious when fried? The rice used for fried rice must be broken up before frying. Some impatient people cannot break it up and use a shovel to cut it in the pot. In all this, cut the rice. So if the rice sticks into a lump, wait until the rice is hot, then slowly push it twice with a shovel, and it will naturally loosen up.

Fried rice does not require a lot of oil, but the rice must be fried thoroughly, and the rice grains must be fried until they make a ping-pong sound. The chopped green onions must be fried, and the eggs must be fried first and then mixed in. Fry together. In addition, some people like to beat the egg yolk white evenly, pour it over hot rice and then stir-fry it. The name is very nice, it is called "gold wrapped with silver". Regardless of whether it tastes good or not, please think that fried rice with oil is already difficult to digest, and then add the rice grains. A layer of eggs will certainly be more difficult for people with weak stomachs to digest.

The author has always had a special interest in egg fried rice, so wherever I go, I always try to taste the egg fried rice cooked by the cook. In the early years, my family hired a chef, and during the trial period, I would try out the chef's skills. , first let him simmer chicken soup. If the heat is too high, the soup will be turbid, plump and not refreshing, which means that the cook is not good at simmering the food. Next, stir-fry shredded pork with green pepper. The shredded pork should be tender and tasty, and the green pepper should be crispy. Pansheng, this master martial arts master has passed the test. Finally, let’s have a bowl of fried rice with eggs. A generous cook should first check how the rice is cold before frying it. After frying, it should be moist but not greasy and not oily. The eggs should be tender and tender, and the chopped green onions should be stir-fried to remove raw green onions. Smell is all that counts. Although it is only one dish and one fried rice, it can really make the chef of the three-legged cat panic, and the "shengyan" is short (the two words "shenglian" mean the assessment in Peking dialect).

When the author was young, I once went to watch a sports meeting at Huiwen Middle School in Chuanban Hutong, Peking. There was a small canteen at the corner of Xishi on the track and field. It is said that the master chef there is famous for his fried rice with shrimp crackers. Let’s try it. As a result, the red prawn slices, the green bean rice, and the goose-yellow soft bowl of hot egg fried rice are all in your mouth. It is smooth and mellow, and it lives up to its name. Maybe when I was young, my taste was not high and I thought this bowl of rice was the best fried rice. After traveling around the world, I still often think about this bowl of golden soup and jade rice. I crossed the sea to Taiwan and worked in Taipei. Later, I was transferred to Chiayi, so eating was a big problem. Fortunately, I had an entourage who was a retired military canteen. He only knew how to cook egg fried rice and tofu soup. After some training, fried rice gradually became popular. From then on, He set a record of eating more than 70 meals of egg-fried rice in a row. Brother Song Qing, the late factory manager of Xu, had a plate of egg-fried rice for breakfast every day for more than ten years. His friends called him the fried rice king and me the fried rice expert. The brilliant records of both of us are indeed well deserved.

I lived in Taipei for several months this spring. I had to go to Tingzhou Street to do errands every day. I had to have lunch at a nearby small restaurant, so I resumed my fried rice life. The best thing about sticky rice is that there is a small restaurant. The decoration is elegant and quiet, but when the egg fried rice is served, it is surprising. The bowl of rice is covered with a layer of dark green chopped green onions, and underneath the chopped green onions is a layer of neatly chopped green onions. Neatly arranged parallelogram-shaped eggs, with a cup of oily fried rice at the top and bottom. The waiter, who speaks Cantonese Mandarin, said that this kind of fried rice is called "Jinyumantang". Jin probably refers to scrambled eggs; Yupin means raw chopped green onions. Although the name is consistent, the smell of raw green onions and oil hits my nose. Even though I usually like to eat fried rice with eggs, I can only look at the bowl and sigh that I can't eat chopsticks. Although egg fried rice is a very common way to eat, there are many strange ways to eat it. If you think about it carefully, everything in the vast universe is the same, and egg fried rice is not the only one!

Everyone Don't underestimate egg fried rice. If it's not fried well, it will become scrambled eggs mixed with white rice.

When frying, you need to put more cooking oil in the pot, not only enough to fry the eggs, but also to consider the rice. For white rice, use cold rice that has been left overnight, as hot rice will have too much water. Turn on the fire and burn the oil. Remember that the oil temperature should not be too high and there should be no smoke. It doesn't matter if the eggs are not beaten evenly. Just break it into pieces and pour it in. Don't let the eggs clump together. Break the eggs by quickly frying them in the pot. When the egg liquid starts to solidify, you can add some salt, but not too much, otherwise it will be salty. You and I are not responsible. When it is completely set, add rice.

Because the rice is cold at this time, it may clump together, so don’t turn the heat too high, it’s usually fine. Loosen the rice little by little and mix it with the eggs. Remember not to add water, otherwise it will become soaked rice. Although the rice is lumpy, it will loosen into pieces after frying. Then add some salt according to your taste. You can also add some chopped green onions when potting at the end.

A fragrant and delicious egg fried rice is ready. I wonder if you are interested in doing it yourself so that you can have enough food and clothing.

Key points: Put the egg liquid in the pot at a low temperature, stir fry quickly and break it up; put the cold rice in the pot slowly and loosen it without adding water; remember not to add MSG in the egg fried rice, otherwise the freshness of the eggs will be lost if MSG is added. No matter which of the following methods you use, there are a few things that are absolutely the same.

1. The meal must be an overnight meal. The main reason is to stir-fry it and loosen it up. Don’t put leftover rice in the refrigerator covered with plastic wrap and leave it overnight. I really didn’t take the money right away and go out to the stalls to ask for some.

2. Regardless of health issues, frying in animal oil will definitely taste better than using vegetable oil.

3. Add very little water after stirring the eggs, so that they will break easily after being scrambled.

Don’t be greedy. There should be less eggs. If there are more eggs than rice, it won’t taste good.

Basic folding method

1. Crack the eggs, stir, add salt and a little water.

2. Take a few green onions, as long as they are white, and cut into pieces.

3. Over high heat, fry the eggs until golden brown, then break them into small pieces with a spatula, the smaller the better.

4. On low heat, pour in the rice and stir-fry together. Add a little salt and stir-fry the rice until it becomes crystal clear.

5. Add green onions and stir-fry a few times before serving.

Fold to suit both sides

(Can be paired with beer to fill your stomach)

1. Same as above

2. Same as above

3. Cut Yibin bean sprouts (winter vegetables or pickled mustard) into pieces

4. Same as 3

5. Add bean sprouts and fry until slightly charred to release the aroma.

6. Same.4,5

Folding Trinity

(High protein, chlorophyll, starch)

1. Same .1,2

2. Take a sharp pepper and remove the seeds (green vegetables will do, I prefer green peppers, sometimes even chilli padi), mince it and mix it into the eggs. Note that this time there is no need to add water to the eggs. .

3. Same.3,4,5

Collapse Hu Shi’s version

It is said that Hu Shi was obsessed with his little-footed wife because she knew how to cook the rice.

1. Break the eggs, add more salt, a little vegetable oil, and stir evenly.

2. Pour the egg juice into the rice and stir evenly.

3. Leave it aside for a while to allow the egg juice to soak in the rice.

4. Pour in oil and stir-fry over high heat until golden brown. Add scallions.

However, after eating this kind of meal, I felt that Hu Shi could kick his wife, and it was not as delicious as the first three.

The purpose of egg fried rice must be simplicity.

Strictly speaking, its seasoning is just one ----- the king of seasonings, salt. What matters is the feeling of saltiness on the tip of the tongue.

As for fried rice with shredded pork, assorted fried rice, or even fried rice with abalone slices, that’s another matter

Folded sausage version

Ingredients: two sausages, cabbage 6 leaves, 2 eggs, 3 tablespoons of salad oil, 1 green onion, 3 bowls of white rice, a little seasoning and coriander, salt and pepper and a little MSG.

Method: 1. Cut the sausage into small pieces and the cabbage into small pieces. 2. Heat the oil pan, add 3 tablespoons of oil, pour in the beaten egg liquid, and quickly turn the pan until it is cooked for about 7 minutes. 3. Put the rice, sausage, and chopped green onion into the pot, stir-fry the rice balls with the back of a spatula, and then add the seasonings. 4. Finally, add the cabbage to the pot, stir-fry gently until soft.

Folded ham version

Ingredients: 2 small bowls of white rice, a little ham, pea kernels, carrots and corn, 1 egg, 1 tablespoon minced green onion, 1 and a half teaspoons salt, 0.5 tsp MSG, 1 tsp pepper.

Method: 1. Dice the lamb ham, peel and dice the carrots, put the pea kernels, carrots, and corn kernels into boiling water and blanch them, then take them out; beat the eggs and quickly stir-fry them in the pot until Medium rare. 2. Add white rice, diced ham, diced carrots, pea kernels, and corn kernels, stir well, add seasonings, top with minced green onion, and mix well.

Folded Yangzhou fried rice

Ingredients: 3 small bowls of white rice, 20 grams of shrimp, 50 grams of lean pork, 25 grams of cooked ham, 25 grams of cooked chicken liver, 25 grams of bamboo shoots, green beans 25 grams of kernels, 1 green onion, 25 grams of Shaoxing wine, and 2 eggs.

Method: 1. Mix the eggs well, blanch the green beans in salt water, cut the pork into thin strips, cut the ham, chicken liver, bamboo shoots into cubes, and cut the green onions into chopped green onions. Heat the oil pan, use medium heat to fry the eggs until they are halfway cooked, add rice, seasonings, chopped green onions, stir well and serve on a plate. 2. Heat up the pan, add 1 tsp of oil, stir-fry the shrimps and shredded pork first, then add diced ham, chicken liver, bamboo shoots, green beans, salt, MSG and Shaoxing wine, stir-fry evenly and pour in Serve over rice. !!

Collapse edit this history

Collapse egg fire high

It is a kind of food made of sticky rice and eggs. It should be regarded as the earliest " "Egg Fried Rice", but according to the egg fried rice at this time, it is still very different

Folding Broken Gold Rice

Egg Fried Rice is said to have originated from Yang Su, the Duke of Yue in the Sui Dynasty (544-606.8.31 )'s favorite food, the golden rice, is the predecessor of egg fried rice.

When Emperor Yang of the Sui Dynasty visited Jiangdu (now Yangzhou), he also introduced egg fried rice to Yangzhou.

Collapse Yi Bingshou

A native of Tingzhou, Fujian, he was appointed the prefect of Yangzhou in the 54th year of Qianlong's reign. He once brought Yangzhou egg fried rice back to his hometown in Fujian. An improvement was made by adding green beans, carrots, and cucumbers to the original egg fried rice. It became popular all over the country. After that, the name "Yangzhou Fried Rice" became popular all over the country. He is even more picky when it comes to egg fried rice, and needs to add winter bamboo shoots, mushrooms, scallops, shrimps, chicken gizzards and other delicacies, making it the "strongest egg fried rice in history". At this time, the egg fried rice has taken shape