The fried rice made by Hot Teng is not only a family dish, but also a common delicacy in restaurants. However, many people think that the fried rice they make is always no more delicious than the ones outside. Maricel Gentile, an international chef who specializes in Asian cuisine and comes from Manila, explained it in his book. The seemingly simple stir-fry actually contains insignificant cooking secrets.
The reason why fried rice in restaurants is better than homeThe main difference between fried rice in restaurants and fried rice in home lies in the aroma and taste, which is related to the heat and the selected rice.
Restaurants usually have professional kitchen equipment, and the stove used can provide high-strength and concentrated heat more than home use. Moreover, compared with flat-bottomed flasks, the fried flasks with round bottoms are more evenly heated, and can produce the so-called "flavor" during the cooking process. Specifically, it is a scent that is difficult to make at home and slightly burnt flavor.
In addition, restaurant chefs often use overnight rice to make fried rice. Fresh rice is easy to crumble and stick. The overnight rice is too cold, which changes the texture of the sauna, making the taste more dry and firm, and has clear grains. Such rice grains are conducive to absorbing more fragrance in the pot.
Finally, there is another key point in that professional restaurant chefs know how to master the order of flavor. They will use soybean, ginger oil, fish dew, and then add sesame oil to make the overall flavor more balanced and the rice is delicious but not oily.
How to make fried rice at home that is comparable to restaurant level?1. The selected rice
is used to make stir-fried at home. The most common mistake is to use the rice cooked that day. The fried rice will be mushy and easily crumbly, without the feeling of distinct grains and insufficient fragrance. It is recommended to refrigerate overnight in the refrigerator. If only the dishes I just cooked today, you can refrigerate them in the tray for more than an hour before cooking. For the
rice, it is recommended to use long-grain rice such as Thai fragrant rice. The rice has a low powder content, which can still maintain a firm and relaxed atmosphere even after being heated and stir-fryed. Although the Japanese fried rice with lighter flavor uses short-grain rice, if it is a fried rice with more ingredients and a heavier flavor, long rice is still more suitable.
2. Ingredients and flavors
The second common fried food error is to put too many "moisturized ingredients", such as a lot of soy sauce or too many vegetables. Putting less flavoring can make the taste of the fried food more balanced and avoid excessive moisture and stickiness of the rice, so that it is easy to cover the gas.
There are also tips during the heating process. The pot must be heated enough, then pour in oil, add the rice in batches and stir-fry to prevent the rice from sticking. And how do you determine whether the oil temperature is high at home? You can place the tip of the chopsticks in a pot. If small oil bubbles appear around the chopsticks, it means that the rice is now being added.
Just remember the appropriate amount in terms of scent. Garlic, garlic, sausage, green sausage and oil stir-fry and stir-fry until fragrant. Finally, add soy sauce and make sure that the sauce has wrapped all the rice grains before turning off the heat. It looks slightly caramelized. Before serving, pour a little sesame oil and sprinkle a little white pepper. This will complete the delicious stir-fry at restaurant level.