扬州炒饭的历史/标准

名字:(正宗) 扬州炒饭 = “碎金饭”

https://m.toutiaoimg.cn/i6824821021829235204/?app=news_article_lite&timestamp=1590074881&req_id=202005212328010100140411462392A86F&group_id=6824821021829235204



注:不同于 香港式的”扬州炒饭” ,或 新加坡的“金包银” (黄金蛋炒饭)

历史:隋炀帝 ~ 600 AD 遊扬州。

标准:粒粒分明,没有油腻。

配料 (10种) :

功夫秘诀

1. 蛋快凝固时下冷饭,

2. 葱花分3次加:炒蛋时起蛋香 / 使配料香 / 起盘时使饭香

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