炒飯好吃易學，快速上桌！
Fried rice delicious easy to learn, fast serve!
只要煮一鍋白飯，甚至利用隔夜飯，再加上手邊現有的食材，大火一開熱炒或熱煮一下，就能迅速完成一餐。雖然簡單，但要做得好吃也是需要配方與撇步喔！現在就讓大廚來告訴你。
Just cook a pot of rice, and even the use of overnight rice, coupled with the existing ingredients at hand, the fire opened a hot stir-fried or hot to cook, you can quickly complete a meal. Although simple, but it is also necessary to do delicious recipe and Piebu Oh! Now let the chef to tell you.
撇步 1
Pitch step 1
掌握煮飯的技巧— 燜飯與翻鬆
Master of cooking skills - stuffy rice and loose
使用粒粒飽實、口感一致的白米飯,才能炒出好看又好吃的炒飯。當煮飯開關跳起時,先不要急著開蓋,讓米飯留在鍋內燜10分鐘,再打開鍋蓋把飯翻鬆拌勻,這樣就能讓整鍋米飯溼度均勻、口感一致了。此外煮飯前在鍋中滴少許沙拉油,也 可以讓米飯更晶亮不黏哦!
The use of grainy full, consistent taste of white rice, in order to Chaochu nice and delicious fried rice. When the cooking switch jump, do not rush to open the lid, let the rice to stay in the pot stew for 10 minutes, then open the lid to turn over the rice mix well, so you can make the whole pot of rice moisture uniform, consistent taste. In addition, before cooking a little drop of salad oil in the pot, you can also make the rice is more bright and not sticky Oh!
撇步2
Pitch step 2
冰過的剩飯最好炒
Ice leftover the best fried
冰過的剩飯最適合拿來炒飯。從冰箱取出的剩飯,若是飯粒互相黏結變硬了,只要把飯放在篩網上用冷水沖溼,飯粒就會自動散開,瀝乾就可以下鍋炒。
Ice leftovers most suitable for fried rice. Remove the leftovers from the refrigerator, if the rice grain hardening with each other, as long as the rice on the screen with cold water wash, rice will automatically spread out, drain on the pot can be fried.
撇步3
Skip step 3
一般鍋具要先潤鍋
General pan pot first
炒飯最怕就是飯粒黏住鍋底,不但賣相差,也容易燒焦。使用中華鍋或白鐵鍋,在炒蛋或炒飯前一定要先潤鍋,比較不會黏鍋。洗好的鍋子以大火燒乾,放入多量的沙拉油燒熱,輕搖鍋子使表面充分沾附沙拉油,再倒出多餘的油分,留下適量油在鍋中,再進行炒蛋或炒飯。
Fried rice is the most afraid of rice sticky bottom of the pot, not only sell the difference, but also easy to burn. Use Chinese pot or white iron pan, scrambled eggs or fried rice must first run before the pot, the more will not stick pan. Wash the pot to the fire dry, add a lot of salad oil heat, gently shake the pot so that the surface full of salad oil dip, and then pour out the excess oil, leaving the amount of oil in the pot, and then scrambled eggs or fried rice .
撇步 4
Pitch step 4
配料切細絲或小丁
Ingredients Cut filaments or small
炒飯就是要大火快炒,所以作為配料的食材宜切成細絲或小丁,比較快熟又容易入味,也更容易釋放出食材的好味道,與飯粒融合在一起。
Fried rice is to fire fried, so as ingredients of the ingredients should be cut into filaments or small, more quick and easy tasty, and more easily release the good taste of ingredients, and rice together.
隔夜飯炒出好味道
Fried rice overnight good taste
很多人都會說炒飯要用隔夜飯,其實是因為隔夜飯水分被蒸發了,因此對初學者而言,最容易呈現粒粒分明的口感。但記得白飯放冰箱冷藏前要用保鮮膜封住,才不易讓水分流失,炒起來也不會乾乾硬硬的。另一個秘訣是隔夜飯可先灑入一些水,並用手抓鬆,才不會炒的時候因為飯粒結塊,不易炒散炒均勻!
Many people will say that fried rice to use overnight meal, in fact, because the overnight rice water is evaporated, so for beginners, the most likely to show clear taste of grain. But remember that rice before the refrigerator to use plastic wrap to be sealed, it is not easy to let the water loss, fried up and will not dry hard. Another secret is that overnight rice can be sprinkled into a number of water, and hand-grasping loose, it will not fry when the rice because of agglomeration, not easy to fry scattered fried evenly!
祕訣2 大火快速翻炒
Tip 2 Fast fire stir fry
炒的功夫也會影響飯粒的狀態,要粒粒分明就要用大火快速翻炒,並且盡量用鍋鏟將飯攪散,才會炒得均勻融合,呈現粒粒分明的Q狀,但注意翻炒的速度若太慢很容易把飯給炒老了,因此一定要快炒,口感才會好。
Fried kung fu will also affect the state of rice grain, to be clear with the fire quickly stir fry, and try to stir the rice with a spatula will be fried evenly fusion, showing clear Q-shaped grains, but pay attention to turn Fried if the speed is too slow to easily fried rice to the old, so be sure to fast speculation, taste will be good.
祕訣3 勿炒過久變乾硬
Tip 3 Do not fry for too long
不論炒哪一種炒飯,都切忌炒太久,一定要用大火快速炒,炒至熟就可以盛盤了,不然水分越炒越少、飯越炒越乾。尤其是添加醬汁的炒飯,炒太乾就無法表現出豐盈濕潤的口感了。
No matter what kind of fried rice fried, are to avoid frying for too long, we must use the fire quickly fried, fried cooked can be served, or fried the less water, rice fried the more dry. Especially fried rice to add sauces, fried too dry can not show the abundance of moist texture.
祕訣4 黏鍋怎麼辦?
Tips 4 sticky pan how to do?
火力不足、油加太少、炒得太慢…這些新手常遇到的情形,都會造成失敗燒焦或黏鍋,這時千萬別再勉強炒下去,可以先暫停清洗鍋子,再重新起鍋炒過,否則易吃到有焦味的炒飯。另外,每炒完一次飯,要炒下一道之前,記得也要先將鍋子刷鍋,不要還有飯粒「卡」在鍋上,不然下次炒就會燒焦囉!
The lack of fire, oil plus too little, speculation is too slow ... these novice often encounter the situation, will result in failure charred or sticky pot, then do not fry it, , Otherwise easy to eat a burnt smell of fried rice. In addition, each fried finished a meal, to fry the next one, remember to first pot brush pot, do not have rice "card" in the pot, or the next will be scorched roasted La!
Fried rice delicious easy to learn, fast serve!
只要煮一鍋白飯，甚至利用隔夜飯，再加上手邊現有的食材，大火一開熱炒或熱煮一下，就能迅速完成一餐。雖然簡單，但要做得好吃也是需要配方與撇步喔！現在就讓大廚來告訴你。
Just cook a pot of rice, and even the use of overnight rice, coupled with the existing ingredients at hand, the fire opened a hot stir-fried or hot to cook, you can quickly complete a meal. Although simple, but it is also necessary to do delicious recipe and Piebu Oh! Now let the chef to tell you.
Pitch step 1
掌握煮飯的技巧— 燜飯與翻鬆
Master of cooking skills - stuffy rice and loose
使用粒粒飽實、口感一致的白米飯,才能炒出好看又好吃的炒飯。當煮飯開關跳起時,先不要急著開蓋,讓米飯留在鍋內燜10分鐘,再打開鍋蓋把飯翻鬆拌勻,這樣就能讓整鍋米飯溼度均勻、口感一致了。此外煮飯前在鍋中滴少許沙拉油,也 可以讓米飯更晶亮不黏哦!
The use of grainy full, consistent taste of white rice, in order to Chaochu nice and delicious fried rice. When the cooking switch jump, do not rush to open the lid, let the rice to stay in the pot stew for 10 minutes, then open the lid to turn over the rice mix well, so you can make the whole pot of rice moisture uniform, consistent taste. In addition, before cooking a little drop of salad oil in the pot, you can also make the rice is more bright and not sticky Oh!
撇步2
Pitch step 2
冰過的剩飯最好炒
Ice leftover the best fried
冰過的剩飯最適合拿來炒飯。從冰箱取出的剩飯,若是飯粒互相黏結變硬了,只要把飯放在篩網上用冷水沖溼,飯粒就會自動散開,瀝乾就可以下鍋炒。
Ice leftovers most suitable for fried rice. Remove the leftovers from the refrigerator, if the rice grain hardening with each other, as long as the rice on the screen with cold water wash, rice will automatically spread out, drain on the pot can be fried.
撇步3
Skip step 3
一般鍋具要先潤鍋
General pan pot first
炒飯最怕就是飯粒黏住鍋底,不但賣相差,也容易燒焦。使用中華鍋或白鐵鍋,在炒蛋或炒飯前一定要先潤鍋,比較不會黏鍋。洗好的鍋子以大火燒乾,放入多量的沙拉油燒熱,輕搖鍋子使表面充分沾附沙拉油,再倒出多餘的油分,留下適量油在鍋中,再進行炒蛋或炒飯。
Fried rice is the most afraid of rice sticky bottom of the pot, not only sell the difference, but also easy to burn. Use Chinese pot or white iron pan, scrambled eggs or fried rice must first run before the pot, the more will not stick pan. Wash the pot to the fire dry, add a lot of salad oil heat, gently shake the pot so that the surface full of salad oil dip, and then pour out the excess oil, leaving the amount of oil in the pot, and then scrambled eggs or fried rice .
撇步 4
Pitch step 4
配料切細絲或小丁
Ingredients Cut filaments or small
炒飯就是要大火快炒,所以作為配料的食材宜切成細絲或小丁,比較快熟又容易入味,也更容易釋放出食材的好味道,與飯粒融合在一起。
Fried rice is to fire fried, so as ingredients of the ingredients should be cut into filaments or small, more quick and easy tasty, and more easily release the good taste of ingredients, and rice together.
隔夜飯炒出好味道
Fried rice overnight good taste
秘訣1 隔夜飯需抓鬆
Tips 1 overnight rice need to grasp loose
Tips 1 overnight rice need to grasp loose
Many people will say that fried rice to use overnight meal, in fact, because the overnight rice water is evaporated, so for beginners, the most likely to show clear taste of grain. But remember that rice before the refrigerator to use plastic wrap to be sealed, it is not easy to let the water loss, fried up and will not dry hard. Another secret is that overnight rice can be sprinkled into a number of water, and hand-grasping loose, it will not fry when the rice because of agglomeration, not easy to fry scattered fried evenly!
祕訣2 大火快速翻炒
Tip 2 Fast fire stir fry
Fried kung fu will also affect the state of rice grain, to be clear with the fire quickly stir fry, and try to stir the rice with a spatula will be fried evenly fusion, showing clear Q-shaped grains, but pay attention to turn Fried if the speed is too slow to easily fried rice to the old, so be sure to fast speculation, taste will be good.
祕訣3 勿炒過久變乾硬
Tip 3 Do not fry for too long
No matter what kind of fried rice fried, are to avoid frying for too long, we must use the fire quickly fried, fried cooked can be served, or fried the less water, rice fried the more dry. Especially fried rice to add sauces, fried too dry can not show the abundance of moist texture.
祕訣4 黏鍋怎麼辦?
Tips 4 sticky pan how to do?
The lack of fire, oil plus too little, speculation is too slow ... these novice often encounter the situation, will result in failure charred or sticky pot, then do not fry it, , Otherwise easy to eat a burnt smell of fried rice. In addition, each fried finished a meal, to fry the next one, remember to first pot brush pot, do not have rice "card" in the pot, or the next will be scorched roasted La!
金黃蛋炒飯
Golden egg fried rice
材料：
material
白飯220公克、蔥花30公克、蛋黃3顆
220 grams of rice, green onion 30 grams, 3 egg yolks
調味料：
seasoning:
鹽1/4茶匙、白胡椒粉1/6茶匙
Salt 1/4 teaspoon, white pepper 1/6 teaspoon
作法：
practice:
1.蛋黃打散備用。
1. Egg yolk break up reserve.
2.熱鍋，倒入約2大匙油，轉中火放入白飯，將飯翻炒至飯粒完全散開。
2. Wok, pour about 2 tablespoons of oil, turn the fire into the rice, the rice stir fry until the rice is completely dispersed.
3.再加入蔥花及所有調味料，持續以中火翻炒至飯粒鬆香，最後將蛋黃淋至飯上並迅速拌炒至均勻、色澤金黃即可。
3. Then add chopped green onion and all seasonings, continue to stir fry in the fire to rice rosin, and finally the egg yolk leaching to the rice and stir-fry quickly to uniform, golden color can be.
Golden egg fried rice
材料：
material
白飯220公克、蔥花30公克、蛋黃3顆
220 grams of rice, green onion 30 grams, 3 egg yolks
調味料：
seasoning:
鹽1/4茶匙、白胡椒粉1/6茶匙
Salt 1/4 teaspoon, white pepper 1/6 teaspoon
作法：
practice:
1.蛋黃打散備用。
1. Egg yolk break up reserve.
2.熱鍋，倒入約2大匙油，轉中火放入白飯，將飯翻炒至飯粒完全散開。
2. Wok, pour about 2 tablespoons of oil, turn the fire into the rice, the rice stir fry until the rice is completely dispersed.
3.再加入蔥花及所有調味料，持續以中火翻炒至飯粒鬆香，最後將蛋黃淋至飯上並迅速拌炒至均勻、色澤金黃即可。
3. Then add chopped green onion and all seasonings, continue to stir fry in the fire to rice rosin, and finally the egg yolk leaching to the rice and stir-fry quickly to uniform, golden color can be.
评论
发表评论