Why can't you always cook fried rice so delicious outside?

Fried rice is loved by many people in their daily diet. One of the best ways to cook leftovers is fried rice. Although the method is simple, how to make a bowl of soft and delicious fried rice with a fragrant smell is still quite a test of cooking.

Compared with freshly steamed fresh rice, leftovers are not as soft and waxy in taste as fresh rice, and the flavor is also lost, without the clear fragrance of rice. If it is left for a long time, it will become dry and hard when fried, and there is even a risk of deterioration.

Eating fried rice cooked by hotel chefs is basically fragrant and soft. Apart from the different cooking techniques, the restaurant doesn't use overnight meals to cook fried rice at all. The remaining rice is always steamed in a large pot for later use. Fresh and sweet rice with the chef's superb cooking skills. The main ingredient of fried rice is delicious rice, which is the key. No wonder it always smells better than cooking at home. Share a fried rice with beef rolls. The fried rice made in this way is clear, soft and delicious, and delicious. It's much more delicious than fried rice with eggs. You can't eat enough in one bowl.

Ingredients: 8 beef rolls, fresh rice 1 bowl, 4 cloves of garlic, shallots 1 root, ginger 1 slice, pepper 1 spoon, salt and chicken essence.

Step 1: Steam the rice. When steaming rice, be careful not to drain too much water. The steamed rice should be moderate in hardness. After the rice is steamed, shovel it layer by layer to make it loose and slightly cool.

Step 2: Add a little oil to the pot. When the oil temperature is 60% hot, add 4 cloves of garlic and a little Jiang Mo and stir fry. Pour the beef roll into the pot and stir-fry until it changes color.

Step 3: Add a little oil to the pot, preferably lard. Fried rice is especially fragrant. After the oil is heated, directly put the rice in and stir-fry for two or three minutes until some rice grains will jump out.

Step 4: Pour the fried beef rolls into the pot together with some residual juice, and stir-fry evenly over high fire.

Step 5: Finally, add some chopped shallots, a spoonful of pepper, and a proper amount of salt, stir well and serve. This delicious fried rice is ready.

The most important thing in fried rice is the ingredients. You can't fry too much water in steamed rice. Too soft and sticky. There is not much seasoning, but oil and rice are better. For example, I squeezed peanut oil in Hu Jihua in the old way. Peanut oil is particularly fragrant, especially when it is put into frying. The rice is made from the fragrant Gong Mi of Arowana. The steamed rice is soft and sweet, and it is full of oil. This kind of good oil goes well with rice.