Top God-of-Food Stir-fried Rice

Ingredients: Simiao rice (famous in Zengcheng, Guangzhou), taros, sliced vegetables, eggs and crabs.

 

Method: First, steam the rice well, cut the taros into thin grains, and break the eggs; Second, stir-fry the rice, pour the liquid of the broken eggs onto the rice, mix the grains of taros and sliced vegetables together and stir-fry them. Third, rock all the fried ingredients in a pan and then put them together into to a bowl. Fourth, place the bowl onto a plate upside down, too, and spread the “seeds” inside the crabs over the surface of the mixed edible.

 

Features: The rice is dry and fragrant with a nice “born-in-fire” texture。The role played by the glutinous grains of taros cannot be overlooked; it produces the delicious dish with the slippery fried eggs, crispy vegetables and nice “crab seeds” together.

 

Tip: The rice must be steamed instead of being boiled, and the quantity of rice to be steamed once can not be too high, because only in this way can the grains of rice reach a considerable temperature and come to get an “explosive force”, and become dry enough so as not to be like the boiled rice that often makes a thick liquid easily. So usually the rice steamed each time can only be made into three plates of stir-fried food. Certainly, the gesture of stir-frying also needs special attention.

 

 

[极品食神炒饭]

 

材料：丝苗米、香芋、菜心片、鸡蛋、蟹子。

 

做法：丝苗米蒸熟，香芋切成细粒，鸡蛋打散；起镬炒香米饭，淋上蛋浆，香芋粒与菜片炒香，将各材料兜匀，同放入扣碗内，再把扣碗倒扣到碟中，将蟹子均匀撒面即可。

 

特色：米饭干身香口，很有镬气；粉糯的香芋粒，作用不可忽视，与嫩滑的蛋粒、爽脆的菜心片、鲜香的蟹子共同构成丰富的口感。

 

师傅教路： 米饭是蒸出来的，而不是煮出来，且一次不能蒸太多，这样米粒才能够达到相当的热度而具有爆炸力，并且够干身，不会像煮出来的饭那样易起浆，故蒸一锅饭只能炒成3个例牌；当然，炒饭的手势也很讲究。