Yang Chow fried rice 扬州炒饭 is synonymous to Chinese fried rice to many people.
Whenever we dine or order takeout at the Chinese restaurants, we will be greeted by the wok
aroma permeated the restaurant from the kitchen.
The question is: can we produce the restaurant style Yang Chow fried rice at home by using
the small gas or induction stove?
Let's find out in this video.
Remove the head, the tails, the shell and devein.
Next, get ready the barbecue pork or Char Siu.
Cut the Char Siu into small dices.
Crack two eggs.
Separate into the yolks and the whites.
Get ready some minced garlic and chopped scallion.
Get ready 250g of leftover rice.
Or if you use freshly cooked rice, put it under the fan for about 15 minutes to make
it drier, so that it is not that sticky when we start to stir-frying it.
Once we have got all the ingredients ready, it the time for us to start to stir-fry the
rice.
First, add some oil to the pan.
Add some chopped garlic and saute over low heat until it turns fragrance.
Once the garlic starts to turn color, remove it.
I remove it before I use the oil to pan-fry the shrimps because I do not want the garlic
to get burn.
Now use the garlic oil to pan-fried the shrimps.
Pan fried the shrimps until the shrimps turn color and slightly brown.
Once the shrimps turn pinkish and slightly golden brown, remove it.
Add I am going to use the remaining oil to fry the Char Siu or the barbecue pork.
Remove the barbecue pork and leave aside.
Add the leftover rice to the oil.
The oil that is full of the flavor of barbecue pork, shrimps, and garlic.
Add half a teaspoon of salt.
And add two beaten egg yolks.
Mix together quickly.
The rice is now bright yellow in color.
And in Cantonese, we call this 黄金炒饭 of golden fried rice.
Once the egg yolk is cooked, remove it from the pan.
Nest, we add some oil into the pan and cook the egg white.
After the egg white is cooked, break the egg white into small pieces.
Add back the rice, the golden color rice to the pan, as well as all the ingredients, the
shrimps, the garlic, barbecue pork, everything back to the pan.
Mix well.
And add part of the scallion.
It is very colorful.
Once it is we'll combine, remove from the pan for the final round.
The final part.
Heat up the saucepan, as much as you can.
And then, add back about 1/3 of the rice that you have just cooked, back to the pan.
Stir-fry over high heat for a short while until you can smell the wok aroma or the wok-hei.
We only use 1/3 (of the rice) because we do not have the high power stove.
This small little stove is unable to generate the sufficient heat to produce the wok aroma
I am gonna put all the rice back to the pan.
And that is why I divide it into three portions.
Keep stirring and flipping so that every part of the rice will touch the hot surface of
the pan.
Once you smell the aroma, immediately remove it and repeat the other two portions.
This is how I prepare the simplified version of the Yang Chow fried rice at home, by using
a home used gas stove and a frying pan.
I have made a few changes from the way we do it in the restaurant with the high power
stove.
And it works.
You can download the recipe and read more details about it at:
tasteasianfood.com/yang-chow-fried-rice/ And please subscribe to my YouTube channel
by clicking the subscription button.
You will find other fried rice recipes and many more of other Asian dishes out there.
Until then, I will see you in the next video.
My name is KP Kwan.
By for now.
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