New York-Style Chinese Fried Rice - Cooking - eGullet Forums
2003年10月21日 · Cooking. New York-Style Chinese Fried Rice. Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501 (c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members.
Pictorial: Salted Fish and Chicken Fried Rice - eGullet Forums
2005年11月16日 · Set for high and heat for 3 minutes. Add the rice and shredded lettuce on to the pan. Stir well. Stir and fry for a minute or two. Use the spatula and keep breaking up the rice lumps into smaller pieces. Re-add the chicken and eggs. Add 2 tsp of light soy sauce to darken the color of the fried rice a little bit.
Pictorial: Minced Beef Fried Rice - China: Cooking & Baking
2006年10月16日 · Cut the 1/4 head of lettuce into very thin shreds. Trim end on green onions and cut into fine chops. Break the 2 eggs into a small bowl. Beat the eggs with a small fork. Cooking Instructions: Use a pan/wok, set stove at high. Add 3 tblsp of cooking oil. Wait until oil gets hot. Add the marinated ground beef.
New York-Style Chinese Fried Rice - Page 3 - eGullet Forums
2003年10月21日 · Cooking. New York-Style Chinese Fried Rice. Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501 (c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members.
Chahan (fried rice) recipe - Japan: Cooking & Baking - eGullet …
2004年6月16日 · My recipe for making egg chahan:Ingredients (1 serving):200g plain cooked rice2 eggs1 tbsp oil (or lard)PepperSaltSoy sauceSesame seed oilHow to make:1) Heat rice in a microwave oven (if cool).2) Beat eggs.3) Heat the nonstick frying pan at high heat for about 1 min.(If an iron pan or wok, heat u...
"Fried Rice" Chinese type: in China or Restaurants here
2013年2月12日 · The fried rice that is known as "Yeung Chow" (or Yangzhou) fried rice ("chow fan") in SE Asia and Southern China is typified by the use of char-siu. I think of the use of lap-cheong or ham as variations or versions of it.
Which "Rice" does Chinese take out use? - eGullet Forums
Posted January 18, 2006. Most Chinese places use either jasmine rice or a medium grain rice. Brands will vary from restaurant to restaurant. Try you local Asian store and see what all they have available. Onigiri In a Fruits Basket. Ben Gordon's Food Tour of Iowa.
Fried polenta problems - Cooking - eGullet Forums
2022年7月4日 · Restaurant fried polenta is golden brown and tastes like polenta, but better. My fried polenta is light tan and tastes like a corn chip. I've tried dusting with flour or sugar, deep frying, pan frying...all the same. Anybody know any tricks?
Water/rice ratios - Cooking - eGullet Forums
2007年2月12日 · I also wash/rinse my rice, I do it 3 times. I also sometimes let it soak too for a more fluffier, tender feel in the mouth. If I need to fry it later for fried rice, I lower the water level a tad so that the rice is not as sticky and ends up being a little dry. Perfect for garlic fried rice.
Cooking fresh rice noodles - Elsewhere in Asia/Pacific: Cooking ...
2003年11月4日 · For a dish like beef chow fun, here are the general concepts that I follow to deal with the rice noodles: 1) Don't try to cook a ton of noodles at a time. If you're cooking with a 14-inch work or 12-inch skillet, use 1 pound of rice noodles. Too much gets in the way. 2) Use a little oil but lots of heat.