The practice of Yangzhou fried rice

\”Yangzhou fried rice, also known as Yangzhou egg fried rice, is a classic cuisine in Yangzhou, Jiangsu. Yangzhou fried rice selection focuses on color matching, fine production. After the frying is completed, the granules are clear, soft and hard, full of color, fresh and smooth, fragrant and delicious, delicious and delicious . Yangzhou fried rice is a bright pearl raised by the canal culture. After continuous improvement of chefs in the past, it follows the \”Maritime Silk Road\” to the world and becomes one of the representative staple foods of the Chinese diet. \”




[ 123] The details of the ingredients

Main ingredient ]


  • Chicken

40 grams

Sea cucumber


Jinhua ham

    15 grams

  • Shrimp
  • 30 grams

  • Dry scallops 20 grams
  • Green Bean Ren [123 ] 25 grams
  • Egg

  • 1
  • onion

  • 20 grams
  • [123 ] Seasoning
  • Chicken Soup
  • 80ml

  • Salt 1/4 teaspoon

Chicken Fan

1/4 teaspoon

Sera Oil


    White pepper powder

  • White pepper powder
  • Salted flavor

  • Stir -fried process
  • Ten minutes takes time

  • Simple difficulty
  • The practice of Yangzhou fried rice

  • Dry scallop first, put it in the pot and steam in the pot, and then steam in the pot. After about 20 minutes, chop into thin strips for later use.


After washing the chicken, cut into small pieces.

  • 扬州炒饭的做法的做法步骤:1


    Wash the sea cucumber and cut it into a diced shape, and cut the green onion for later use.

  • 扬州炒饭的做法的做法步骤:2


    Jinhua ham cut into diced shape, and the intestinesAfter the shrimp behind the mud, put the whole shrimp in the rolling water and turn the shrimp red, then pick up the ingredients in the pot, and then refrigerate it with cold water. The green beans are drained and drained after boiling water.

  • 扬州炒饭的做法的做法步骤:3 5

    After adding the color pull oil, pour in the ingredients and ingredients and ingredients of steps 1, 2, 3, and 4 Seasoning, cook at a low heat until the chicken broth is dried, and put it in the pan for later use.

  • 扬州炒饭的做法的做法步骤:4 6

    Another pot, add the color tape oil to heat over medium heat, pour the egg juice that is dispersed and stirred evenly Fry until five points of cooked. After adding rice and green onions to stir fry quickly, add the ingredients, seasonings B, and cooked green bean kernel quickly stir -fry in step 4, and continue to stir -fry over medium heat until the rice is dry and loose. Essence

  • Tips

  • Related instructions
    1. Smaller scallops for about 20 minutes, if it is soaked in large shellfish soaked Time should be appropriate, and the amount of water soaked is based on the amount of the entire scallops that can flood the entire scallops, and it is advisable to not exceed 1 hour.

    2. How to judge the five -pointer egg liquid: stir -fry to the five -pointer egg liquid, the edge of the edge has been formed and a foam -like state, the center of the egg liquid is still not completely solidified.

  • Recipe description

  • 1. Instructions of Jinhua ham 扬州炒饭的做法的做法步骤:6 Jinhua ham is marinated with salt after salt, and after nearly a year, it was dried because of pickling because pickled because of pickled because of pickled because of pickled because of pickled because of pickled because of pickled because of pickled because of pickled because of pickled because of pickling, marinated For a long time, its taste is the heaviest, the worst, and the most delicious, and the salt taste is not easy to wash off. Therefore, the Jinhua ham in Yangzhou fried rice is quickly soup after diced soup, which can remove the remaining impurities in the process of salt and air drying.
    2. Explanation of scallops

    Yangzhou fried rice is used for dried scallops, but the briefing process cannot make the delicious and taste of the scallop. Soak water and steam. The difference between \”steaming\” and \”的“ \”is that\” steaming \”can seal umami in food.

  • 3. Instructions for the shiitake mushrooms

Soak the dried shiitake mushrooms that are soaked in warm water.

4, the description of white rice

The rice is steamed white rice, making fried rice, it is best to use the white rice overnight, and it is more loose.