The 2nd "Taiwan Fried Rice King Competition" hosted by the Agriculture and Food Administration is about to debut. The first place will win a prize of 100,000 yuan! How can I make fried rice that tastes as good as the award-winning fried rice? In addition to the skills of "song rice" and "fried rice", it turns out that choosing good Taiwanese rice is also very important.
Schematic／
The second "Taiwan Fried Rice King Competition" is about to debut. The deadline for registration this year is October 30th. Verified and marked on the outer packaging of 109 years of high-quality rice to promote edible varieties", the raw materials are used, and domestic special ingredients are added to make delicious fried rice. In addition to a bonus of 100,000 yuan, the first place also has the opportunity to cooperate with well-known frozen food companies to launch joint champion fried rice for sale in major channels, which can be said to gain both fame and fortune.
Last year's champion fried rice used Taiseng No. 9 rice
Fried rice must be delicious, it is undeniable that the main ingredient rice must be selected and cooked well! Song Hongyi, chief of the Grain Management Section of the Agriculture and Food Administration, said that last year's winner of the "Classic Delicious Category" was shredded pork fried rice made with "Tai Tereng No. 9". The special sauce makes it impossible to stop one bite after another. She said that in addition to being full and comparable to the Japanese Koshihikari rice, the characteristics of Tai Keng No. 9 rice are Q-bounce and the grains are clearly chewy. At present, almost all the rice made by supermarket rice balls uses this kind of rice, so Tai Keng No. 9 is also Known as "sushi rice", it is more delicious when fried rice is used.
The secret of making professional-grade fried rice at home is the 15-minute loose rice technique
However, Song Hongyi said that, except for Taijie No. 9, Taiwanese varieties of rice are actually very suitable for fried rice. Last year, some participants also used fragrant rice. Variety fried rice wins well. To make professional-grade fried rice with rice that is commonly used at home, Song Hongyi revealed that the secret is "the skill of loosening rice 15 minutes after cooking".
I often hear people say that fried rice needs to be eaten overnight, but housewives often order fried rice temporarily for their children. Song Hongyi said that at this time, open the freshly cooked rice to loosen the rice evenly, and put it in Cool for 15 minutes. Because when the rice is just cooked, the water content on the surface and edges of the electric cooker is relatively high. The skill of letting it cool after loosening the rice will prevent the rice grains from sticking even if it is not left overnight. Do the pre-treatment of loose rice, pay attention to the heat when frying the rice, the frying pan should be fully heated before putting the rice in, it will be easy to loosen when frying.
Different types of rice can be used to make different fried rice
There are many varieties of rice that Taiwanese love to eat. State banquet chef Lei Yizong said, in fact, you can make fried rice with different tastes according to the different types of rice that you like to eat at home.
Similar to Taiwanese terrier rice, it is more suitable for fried rice with distinct grains. But if the family loves fragrant rice, this kind of "long rice" will taste softer when cooked, and it will taste more like "stewed rice" or "Shanghai vegetable rice" with a moist taste. Lei Yizong suggested that when using this kind of rice with higher water content to make fried rice, you can mix the egg juice and rice first, like Yangzhou fried rice, and use the oil of egg yolk to coat the rice grains. You can drizzle some to thicken it after frying, and use the fragrance to win.The grains are distinct and delicious.
2 reasons why housewife fried rice is easy to fail Too much, or new rice is used. The water content of new rice is high, and the cooked rice is rotten. It is better to use old rice. If you only have fresh rice at home, it is recommended to use less water when cooking.
The second reason for failure is: the rice is crushed. Lei Yizong said that many mothers found that the rice was in a ball when they were frying, and they were afraid that they would not be able to cook. In fact, at this time, as long as you slowly loosen it with a spatula, the rice will loosen when the temperature is enough.
◎ Image source/Provided by Agri-Food Agency·Dazhi Image/shutterstock
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