Tsunami fried rice swept the world: the secret history of Yangzhou fried rice and Zhenjiang fried rice

My friends often ask me: Why do you like writing about food so much?

what can I say? I am a person with a bottom line, hehe. Any other article is read on the toilet, and food articles are almost impossible.

It says that my friends often send me some articles for reference. For example, "Tsunami Fried Rice" has actually swept the whole network and the world, and I seem to realize it.

The thing is, a netizen shared a photo in the Facebook community "Happy Commune". In the photo, the man seems to be frying rice, with a shovel in one hand and a wok in the other. And his fried rice shows a feeling of "giant tsunami" ...

You know, this is an era of entertainment for all. Next, the landlord's building was distorted by various PS diagrams. ...

Reading this news makes people think deeply.

In fact, throughout the history of fried rice with eggs, it has not been so happy by national entertainment. Today, its various forms actually depend on people's various creations. We might as well review this history. It's interesting.

When people talk about fried rice with eggs, most of them only know "Yangzhou fried rice with eggs". As we all know, there is also mixed egg fried rice in Zhenjiang, and so is the practice of "bumping into the face".

Look at fried rice, which ranks among the best in large and medium-sized restaurants in the world. Although it is known as "Yangzhou fried rice with eggs", it is "dressed differently" and the scene is funny.

In fact, there is really no need to hang the title of "Yangzhou fried rice with eggs", because, long before this, fried rice with eggs appeared-

In the Book of Songs, it is said that "rice floats", which is the brewing period for cooking steamed rice and fried rice with eggs. In the Zhou Dynasty, China's method of steaming rice was widely used among the people-the steamed rice in a drawer was lying quietly, waiting for the encounter with eggs, waiting for that historical moment and coming from a distance. ...

According to textual research, among the eight treasures mentioned in the Book of Rites, "Zuo Chun" and "Chun Wu" are rice mixed with oil and minced meat. At that time, rice and small rice were still green. She probably didn't like fat, oil and minced meat. Somehow, she is still waiting for a strong and handsome egg.

The scene where the rice girl and the egg man met, the crackling sound and the fire can't be played back now.

However, the bamboo slips unearthed from Mawangdui Han Tomb in Changsha, Hunan Province in 1972 recorded this great moment: the so-called "egg" is a kind of food made of glutinous rice and eggs.

Perfect looks, combined with this, the seas run dry and the rocks crumble, and never change their minds.

After they got married, they once lived a very luxurious life. According to historical records, in the Tang Dynasty, there was a kind of "royal queen mother meal". It is said that "egg fat is used to cover rice noodles, which tastes miscellaneous", but it is actually a luxurious mixed bibimbap.

In the Song Dynasty, the young couple got tired of the extravagant life and walked into the life of ordinary people. At that time, people loved to eat lard steamed rice on the Lantern Festival, and there was also a very nice name called "Pearl of Oil Painting".

Official families don't want to see this, so beautiful men and women should stay in families that are either rich or expensive-

Su Yang, King of Yue in Sui Dynasty, is the representative of this view. He created "broken golden rice", and he often ate it himself, and also drove people around him to eat it together. At this time, the shape of fried rice with eggs was completely formed.

There was no fried rice with eggs in Yangzhou at that time. Yangzhou City is eagerly looking forward to men and women throwing themselves into the arms. When Yang Di visited Jiangdu (now Yangzhou), this moment finally arrived, and fried rice with eggs was introduced to Yangzhou.

The four words "Yangzhou fried rice with eggs" are combined to support each other, but it is because of a Fujian person.

Yi Bingshou, a native of Tingzhou, Fujian Province, served as the magistrate of Yangzhou in 54 years. Egg fried rice finally reached this man's hand, but Yi Bingshou did not live up to the historical entrustment. He brought the cooking skills of egg fried rice back to his hometown in Fujian and made a historic improvement: he added winter bamboo shoots, mushrooms, scallops, shrimps, chicken gizzards, green beans, carrots, cucumbers and shrimps.

Someone asked him what he had to eat, and he stroked his beard and said leisurely, Yangzhou fried rice with eggs is also! Since then, this kind of fried rice with eggs has swept the country and become "the strongest fried rice with eggs in history".

In fact, most diners nowadays don't know that "Yangzhou Fried Rice with Eggs" has a brother and sister named "Zhenjiang Assorted Fried Rice with Eggs".

Li Chuanxin, a great chef in Zhenjiang and the fourth generation inheritor of Huaiyang cuisine, said that before liberation, there were more than 30 big hotels in Zhenjiang city. According to the scale, large restaurants such as Yanchun Restaurant and Tongxinglou Restaurant, and medium-sized restaurants such as Deyuelou and Xinbanzhai Hotel. Local snacks are thriving, with five steps and one shop.

He said, "Zhenjiang Assorted Egg Fried Rice" was once a popular hot dish, with varied production methods and outstanding taste. After liberation, especially after the reform and opening up, fried rice with eggs was introduced as the top staple food in social catering.

There are many versions of "Zhenjiang Assorted Egg Fried Rice". He introduced several methods-

Cut the ham into cubes slightly smaller than the green beans; Beat the eggs into a bowl, add salt and chopped green onion and mix well; Heat the wok, add the oil and beat the eggs; Add green beans, chopped green onion, carrots, corn, etc. And stir evenly.

Add ham and stir well, and cook a little Zhenjiang Baihua wine; Add shrimps and stir well; Add a little salt and pepper to taste; Add overnight rice and stir fry quickly. When the rice smells delicious, it can be served.

Remove the head and tail of shrimp, shell and wash; Dice ham, cut onion into chopped green onion, and beat eggs into egg liquid; Boil the water in the pot, add 1 tbsp salt, pour the green beans into the water for 30 seconds, and drain the water for later use.

Heat 2 tbsp oil, stir-fry diced ham over low heat, and pour in fresh shrimp and stir well. When it turns red, put it on a plate. Add 3 tablespoons of oil to heat, pour in the egg liquid, and wait 10 second. Add white rice and stir fry quickly.

When the rice grains are loose and golden yellow; Add ham, shrimps and string beans and stir fry 1 min until the ingredients in the pot are evenly mixed; Add soy sauce 1 tbsp, chicken essence 1/2 tbsp, salt 1/3 tbsp, stir well and serve.

This is the most common practice. Stir the rice with a little oil; Beat the eggs and add a little salt; Barbecued pork, chopped green onion and chopped green onion; Add a little oil, then add assorted toppings such as diced sea cucumber, diced chicken, diced ham, scallop, diced mushrooms, diced bamboo shoots, diced duck gizzard, diced duck wrist and diced pork, stir-fry until cooked, spray cooking wine, pour in stock and air-dry.

Put the pot on fire, scoop in cooked lard, heat it to 50%, pour in egg liquid and stir fry, add rice and stir fry until the egg is soft and sweet-scented osmanthus, pour in half the topping and continue to stir fry. After putting 2/3 of the rice into a small bowl, pour the remaining toppings, shrimps, green beans and chopped green onion into the pot, stir-fry them with the remaining rice in the pot, and put them into the bowl to cover the noodles.

This is the way to fry several times. Stir-fry more, force out the water vapor in the rice, add chicken soup, change the dryness of the rice, and cover the pot to make it delicious.

The key points of making "Zhenjiang Assorted Egg Fried Rice" are as follows: before cooking, wash it with clear water, soak it a little, put it in a pot and cook it until it is cooked thoroughly, with no hard heart, loose particles and moderate hardness; Prevent burning when frying rice; Fried rice should be seasoned with light soy sauce, not with soy sauce or soy sauce, otherwise the color of rice grains will be black and ugly.

In addition to the above practices, another chef introduced that there is also a chef competition at the scene of the cooking competition, which is the mixed egg fried rice. The rice is cooked on the spot, with the addition of meat oil, which is more grainy and smoother.

In addition, in order to achieve the effect of "covering gold with silver", some eggs are directly mixed with rice before cooking. According to the mixing situation, some have become "gold and silver rice", which is not only delicious, but also has a good mouth color. At the same time, it is as golden as silver and fragrant.

It is not uncommon to eat rice, such as "pearl balls" and "steamed meat with rice flour". In the early years of Zhenjiang Tourism Vocational Middle School, fried rice with eggs was also used as a hot dish for teaching. In calligraphy, fried rice with eggs is written as "fried rice with eggs in Zhenjiang". Some people think it's a clerical error, while others think it's really "fried rice with eggs".

I think so because I once wrote "fried rice with eggs" in the book "Eating Words and Eating" written by the food industry. No matter what the topic is, now, fried rice with eggs has entered the places where there are Chinese all over the world, and it is completely "fried"!

Thanks for forwarding.