Hello, everyone. I'm Wang Gang.
In this video I'm sharing an iconic dish with you.
Yangzhou Fried Rice
Golden shredded eggs, every grain of rice is perfectly separated.
Fresh shrimp
Xuanwei ham
Rehydrated sea cucumber
First let's prepare 400 grams of cooked rice.
Then stir in some lard.
The purpose of adding lard is to add aroma to the rice.
It can also raise the cooking temperature quickly during stir-frying.
Of course, if you don't like it, you can skip it.
Start preparing the other ingredients next.
Prepare 1 rehydrated sea cucumber, cut it vertically and chop it into fine pieces.
Dried sea cucumbers take a long time to rehydrate and the process is complicated.
For those of you who don't like the hassle, you can buy instant sea cucumber directly.
Prepare 1 small piece of cooked Xuanwei ham
Cut into small, uniform pieces.
Remember, it's best to use the leaner part of the ham.
This will reduce the greasy feeling.
Also to bring out its maximum fragrance.
Prepare a portion of skin-on cooked chicken thigh, cut into small pieces.
You can also use cooked chicken breast instead of chicken thigh.
Prepare a few cooked dried scallops pulled into thin strips.
It is best to choose high quality scallops with a diameter of 8 mm or more.
Pulling into thin strips allows better a release of its characteristic umami taste.
Prepare 1 small piece of cooked and blanched bamboo shoots, cut into small pieces.
The addition of fresh bamboo shoot dice will provide a noticeable texture and umami taste.
Of course, if you don't have fresh bamboo shoots, you can also choose rehydrated bamboo shoots.
Prepare 2 rehydrated shiitake mushrooms, cut into small pieces.
Shiitake mushrooms are best soaked in warm water in advance.
Prepare some blanched half cooked peas.
It's best to choose green, tender peas.
Prepare a few fresh shrimps, peel, devein and then cut them into pieces.
It's hard to peel fresh shrimps.
We can freeze them for two hours.
Make it easier to peel.
Then we added some starch to the shrimp and mix it well.
The purpose of this step is to preserve moisture during parboil and keep the meat tender.
Next we'll start preparing the egg.
Crack 2 whole eggs in a bowl.
Then add 4 egg yolks.
Mix well in one direction.
Mix well and then strain the white clumps through a sieve.
Finally, prepare a generous amount of chopped scallions for later use.
Next let's start cooking.
First heat up the wok.
When the wok is hot, add small Kuan You (literally "broad oil")
Heat the oil to 90 °C and start to slowly add the egg mixture.
Remember that the egg mixture must form a thin thread into the wok.
If you don't, it's easy to become "egg drops" instead of "egg shreds".
When the egg shreds are formed, it's ready to be poured out
Then squeeze out the excess oil with a frying spoon.
You need to control the oil of the egg shreds.
Otherwise the fried rice will become greasy.
After finished with egg shreds, add some water to the wok.
Add in the shrimp on high heat and blanch it to half cooked.
Then reheat the pan and add some base oil.
When the oil temperature is at 50% (150°C), add the other prepared ingredients to the wok.
Including Xuanwei ham.
Hand-pulled dried scallops.
Shiitake mushroom granules.
Chicken thigh meat granules.
Sea cucumber granules.
Fresh bamboo shoot granules.
And the shrimp, stir-fry everything a few times to release the aroma.
Then add the egg shreds and stir up.
After egg, add rice and green peas and stir-fry.
After the rice has been tossed evenly, add some scallions and continue to stir-fry a few times.
Then add some more scallions again.
The next step is seasoning.
Add in some salt.
Add a bit soy sauce from the side of wok.
Then continue to toss and fry everything evenly.
Turn down the blower in the middle of the process to reduce stove airflow.
The purpose of this step is to spread and increase the flame so that it heats the wok more evenly.
Then stir-fry the rice until there is wok hei, then add the remaining scallions and stir-fry evenly to serve.
A very tasty Yangzhou fried rice is ready!
Let's start the technical summary.
First,
All the ingredients, including ham
sea cucumbers
fresh bamboo shoots
dried scallops
Shiitake mushrooms (etc.) must be blanched and cooked in advance.
Second,
After the rice is cooked, it is best to let it cool naturally before stir-frying.
Otherwise, with the excess moisture in the hot rice, it will be easily fried into a ball.
Third,
Don't add the egg mixture too fast.
It must go down like a thread.
It's the only way to fry fine egg shreds.
Fourth,
The scallions must be added to the wok in three batches.
Stir-fry the scallions for the last time until they half cook, and it's ready to serve.
Let's have a look at the finished dish.