Chinese cuisine 中國菜

Yangzhou fried rice
Preface
Although the Cantonese-style Yangzhou fried rice is named "Yangzhou", it does not originate from Yangzhou in East China. It is an authentic Cantonese-style rice.
Yangzhou fried rice originated in Guangzhou during the Guangxu period of the Qing Dynasty. It later became popular in Hong Kong, and Chinese immigrants brought this Cantonese fried rice to all over the world. In Guangzhou during the Guangxu period of the Qing Dynasty, there was a Huaiyang restaurant called "Ju Chun Yuan" that made a dish called "Yangzhou Crispy Rice Cake" using shrimp, barbecued pork and sea cucumber.
Later, a restaurant changed the crispy rice into fried rice and named it Yangzhou fried rice. It became very popular and the name of Yangzhou fried rice spread widely.
With the development of the times, because sea cucumbers are more expensive, they are gradually eliminated from the Yangzhou fried rice recipe. However, Yangzhou fried rice has become more popular and has a better texture and taste.
Because refrigerated rice has less water content and is less likely to stick together, families in Guangdong often make Yangzhou fried rice from leftover rice.
In Guangdong, there are many dishes made with shrimps and barbecued pork, all named after "Yangzhou", such as "Yangzhou Pot Noodles" and "Yangzhou Scrambled Eggs", but they are not as well-known as Yangzhou Fried Rice.
Barbecued pork is an authentic food in Guangdong and the main ingredient in making Yangzhou fried rice.
On the other hand, China and Taiwan have a Hong Kong-style fried rice that is similar to Yangzhou fried rice, and Taiwan also has a fried rice named after Cantonese fried rice.

Materials
Yangzhou fried rice is the main food in restaurants, tea restaurants, pai dongs and fast food restaurants in Guangdong and Hong Kong; it is also very common in Chinese restaurants in North America; it is common in teahouses, restaurants and Hong Kong-style restaurants in Taiwan, Malaysia and Singapore.

There is no set standard for the ingredients used in Guangzhou-style Yangzhou fried rice. It can be said that each one has his own way, but it generally includes the following ingredients:

White rice: In order to prevent the rice grains from sticking, refrigerated "overnight rice" is used.
Eggs: When cooking eggs, be sure to stir the yolks and whites evenly, otherwise the result will not be beautiful enough.
Barbecued pork: diced barbecued pork. Some stores will use ham or table meat cut into pellets to save costs. However, barbecued pork is still better because it has the smoky aroma of barbecued pork.
Shrimp: Fresh sea shrimp is the best, as it has the most umami flavor, followed by refrigerated shrimp, but some stores will not add it to save costs.
Vegetables: There is no fixed selection of ingredients. The vegetables should be cut into strips. Shredded lettuce is the most common. Green beans and corn kernels can also be used. Adding carrots cut into small cubes can improve the appearance.
Green onion: cut into cubes and stir-fry together to enhance the flavor.
Oil
Salt
Common optional ingredients: diced mushrooms, sausages, chopped scallops or dried shrimps.

Source: Wikipedia


Ingredients
white rice
Barbecue pork
fresh shrimp
Cabbage dices/jade melon dices/broccoli stems (peeled and diced)
egg
diced green onion (chopped green onion)

seasoning
Salt
Light soy sauce/Maggi

Cooking methods
1. One husk of rice, wash the rice, use about 70% of the rice husk water, cook the rice until it becomes loose after cooking.
2. Dice the stems of cabbage, dice the barbecued pork, sear the fresh shrimps, peel and dice them, and dice the green onions.
3. Boil cabbage cubes in water
4. Heat the pot until green smoke comes out, add oil, there is enough oil left, add eggs and rice
5. Add chopped cabbage, diced barbecued pork and shrimps
6. Add seasoning salt, light soy sauce/Maggi, stir-fry all seasonings
7. Add the chopped green onions and stir-fry over high heat for a few times until done.


Cooking commentary

Claypot rice
I failed twice, mainly because I overestimated the firepower at home. It was difficult to fry rice on the stove at home, so I could only solve the problem by cooking rice.
The water consumption of each rice is different. You need to check the rice packaging. Many packages have instructions.
But the packaging of my rice was sent to the trash can, so I have to test the water consumption myself.
After the rice is cooked, be sure to use the rice shell to loosen it immediately, otherwise the rice will turn into a cake after drying up, and it will be difficult to fry when frying.
If the cooked rice is too wet, it will be difficult to stir-fry and the rice will look stale.

Hong Kong restaurant practices
After washing the rice, you will add some cooking oil and steam it in the steamer. This will make it easier to fry, but in many cases, the fried rice will be too oily.

Hong Kong tea restaurant recipes
Most of them use rice one to one water and steam it in a steaming cabinet. Many of them don’t know how to wash the rice because of time and manpower constraints.

About using overnight meals
“According to an article by the British National Health Service, uncooked uncooked rice originally contained Bacillus cereus spores, which can cause food poisoning, and if cooked rice is left at room temperature for a long time, the bacteria will continue to survive. It also has the potential to produce toxins, which may cause vomiting or diarrhea after eating. Even if you reheat it in a microwave, these bacteria cannot be eliminated. Therefore, if you don’t finish the cooked rice, you must put it in the refrigerator as soon as possible.”
Information comes from the Internet
Therefore, it is not recommended to use overnight meals.

egg
Hong Kong restaurant
Some restaurants add sunset yellow or red food coloring to the eggs in order to make the fried rice look golden and save costs. I forgot the number.
If you really want it to look golden, you can just use egg yolks to fry it, or use Hubei large eggs to fry the rice.

Shrimp
It is recommended to use boiled shrimp after peeling the shell.
Generally, tea restaurants and restaurants use frozen shrimps.
However, chemicals are used in frozen shrimps, which makes the shrimps elastic when eaten and increases the weight of the shrimps (uh, scale)
Generally, the frozen shrimps we receive are always rinsed with water to wash away the chemical smell.
It is not recommended for health reasons. If you want to save money, you can choose to boil shrimps that were dead on the day in the market, or use cold shrimps.

Barbecue pork
Generally, tea restaurants and restaurants use overnight barbecued pork.


前言
廣州式的揚州炒飯雖然以「揚州」為名，卻非源於華東地區的揚州，而是一種道地的粵式米飯。
揚州炒飯起源於清朝光緒年間的廣州，其後在香港發揚光大，並由華人移民把這道粵式炒飯帶到世界各地。清朝光緒年間的廣州，有一家叫「聚春園」的淮揚菜館，以蝦仁、叉燒和海參製作出一道名為「揚州鍋巴」的食物。
其後有酒樓將鍋巴改為炒飯，名為揚州炒飯，結果大受歡迎，而揚州炒飯之名便廣傳開去。
隨着時代的發展，因為海參的價錢較昂貴，所以逐漸從揚州炒飯的食譜剔除，卻令揚州炒飯得以大眾化，口感和味道也更佳。
因為經過冷藏的米飯，水份含量較少，不易黏在一起，所以廣東地區的家庭常把吃剩的米飯製作揚州炒飯。
在廣東有不少以蝦仁及叉燒為材料製作的菜式，都以「揚州」為名，如「揚州鍋麵」和「揚州炒蛋」等，但知名度不及揚州炒飯。
叉燒是廣東的地道食品，是製作揚州炒飯的主要材料。
另一方面，中國大陸和台灣有一種與揚州炒飯類似的港式炒飯，台灣還有一種以廣州炒飯為名的炒飯。

用料
揚州炒飯是廣東及香港的酒樓、茶餐廳、大牌檔及快餐店的主要食品；在北美的中菜館也很常見；在臺灣、馬來西亞及新加坡常見於茶樓、飯店及港式餐館。

廣州式的揚州炒飯對所用的材料沒有既定的標準，可說是各有各炒，但一般都包括以下的食材：

白飯：為了飯粒不黏着，會採用經冷藏的「隔夜飯」。
雞蛋：烹調雞蛋時一定要將蛋黃與蛋白攪拌均勻，否則效果不夠美觀。
叉燒：切粒的叉燒，有店家會為節省成本而改用切成粒狀的火腿或餐肉，但仍以叉燒為佳，因為具有燒臘的煙燻香氣。
蝦仁：以新鮮的海蝦為佳，最有鮮味，其次是經冷藏的蝦仁，不過也有店家會為了節省成本而不加入。
蔬菜：沒有固定選材，蔬菜要切成條狀，常見的是生菜絲，也可使用青豆和粟米粒，而加入切成小丁的紅蘿蔔可提升賣相。
蔥：切粒，一起炒更添香味。
油
鹽
常見選配食材：切粒的香菇、臘腸，切碎的干貝或蝦米。

資料來源：維基百科


食材
白飯
叉燒
新鮮蝦仁
菜心粒/翠玉瓜粒/西蘭花莖（刨皮後切粒）
雞蛋
蔥粒（蔥花）

調料
鹽
生抽/美極

烹飪方法
1.一殼米，洗米 ，約七成的米殼水，煲飯，煲熟後搞到鬆散
2.菜心莖切粒，叉燒切粒，新鮮蝦灼熟後，剝殼切粒， 蔥切粒
3. 菜心粒汆水
4. 把鍋燒熱至冒出青煙，下油，剩下足夠油，下雞蛋，白飯
5.下菜心粒，叉燒粒，蝦仁
6. 放入調料鹽，生抽/美極，炒均調料
7. 放入蔥花，大火略炒幾下後完成。


烹飪解說

煲飯
失敗了兩次，主要是我高估家裏的火力，在家裏的爐具難以炒乾米飯，所以只能夠在煲飯上解決問題
每一隻米的用水量都不同，要看一下米的包裝，好多包裝都有說明
但我這個米的包裝給我送去垃圾桶，所以用水量要自己試
飯煲熟後一定要第一時間用飯殼整鬆散，要不然米飯收乾水份後會變成一塊餅的狀態，炒的時候會好難炒。
如果煲飯出來的效果太濕的話，會好難炒散，飯會黐到一舊舊。

香港酒樓做法
洗米後會加入一些食油入蒸櫃蒸，這樣會容易炒好多，但好多時，炒出來的飯都會好多油

香港茶餐廳做法
多數都是米飯一對一的水，去蒸櫃蒸，好多都不會洗米，因為時間和人手緊張

關於使用隔夜飯
“根據英國國家衛生局文章指出，未煮熟的生米原先已含有可致食物中毒的蠟樣桿菌孢子（Bacillus cereus），而煮熟後的米飯長時間放在室溫，細菌便會繼續存活，並且有機會製造毒素，進食後或會令人出現嘔吐或腹瀉等情況，即使用微波爐翻熱亦無法消滅這些細菌。因此，煮熟的米飯吃不完，一定要盡快放入雪櫃。”
資料來源於網絡
所以不太建議使用隔夜飯。

雞蛋
香港酒樓
有一些酒樓為了炒飯好看，看上去金黃色，和節省成本，會在雞蛋加入食用色素日落黃，或者紅色,編號我忘記啦
如果真係要看上去金黃色可以只用蛋黃炒，或者用湖北大蛋炒飯

蝦仁
建議使用白灼蝦剝殼後的蝦仁，
一般茶餐廳和酒樓，都使用急凍蝦仁，
但急凍蝦仁是使用化學劑，令到蝦仁食上去會彈牙和增加蝦仁的重量(呃秤）
一般我們來貨的急凍蝦仁都是用水一直沖清，為了沖走化學味
為健康著想不建議使用，如果想慳錢可以選擇街市上當日死掉的蝦來白灼，或者冷鮮的蝦

叉燒
一般茶餐廳酒樓使用的都是隔夜叉燒