扬州炒饭的历史/标准

名字:(正宗) 扬州炒饭 = “碎金饭”

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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

Sausage Bread

Nice looking 👍

Cooking For Fun

Ingredients:

1 cup lukewarm water

1/8 cup sugar

1 tablespoon active dry yeast

3/4 tsp salt

1 1/4 tablespoons oil

2 cups flour (roughly)

Sausage some

  1. Pour warm water into a big bowl. Add in sugar and dry yeast. Let it rest for 10 mins and wait it foams up.
  2. Add in oil, salt. Stir a bit.
  3. Add in flour, 1 cup first. Stir a bit. Then add in the other cup flour.
  4. Stir into a dough.
  5. Sprinkle some flour over the board. Knead the dough on it. Keep kneading till it’s not that sticky.
  6. Brush a bowl with some oil. Put dough inside. Cover with plastic wrap and towel.
  7. Let it rise till twice big.
  8. Boil the sausage in hot water for about 8 mins.
  9. Take the dough out. Roll it into oval shape. Divide it into 12 pieces.
  10. You can make it into the shape you like. Can…

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