Preparation method of fried rice with eggs

Abstract

The invention relates to a preparation method of fried rice with eggs, and belongs to the technical field of food processing. Food materials used for preparation of the fried rice with the eggs comprise polished round-grained rice, the eggs, minced meat, shii-take, shallots, pure vegetable oil and edible salt. During processing of the polished round-grained rice, the high-quality polished round-grained rice is soaked in clear water for 40 minutes, steamed in a food steamer for 40 minutes and fished out for cooling, and egg liquid is whisked by an egg liquid whisking device for 3 minutes; the pure vegetable oil is added, when the oil temperature is 180 DEG C, the egg liquid is poured for shape fixing, then the cooled rice is poured in a pan, the minced meat, the shii-take, the edible salt and the cut shallots are added, after the food materials are stir-fried for 15 minutes, the fried rice is obtained, and after being cooled, the fried rice is put in an instant-heating fast food box forheating and high-pressure sterilization. The fried rice is rich in nutrition, novel in matching, delicious and unique in taste, healthy, safe, suitable for daily diets of the public and beneficial for increasing the appetite; meanwhile, the whole preparation technology is unique, simple, easy to implement, suitable for daily diets of families and large-scale production and management of the fastfood industry, considerable in benefits and quick in gains.

Description

technical field [0001] The invention relates to a preparation method of fried rice, in particular to a preparation method of egg fried rice, and belongs to the technical field of food processing. Background technique [0002] As people pay attention to health preservation and health, in the face of fast-paced daily life and work, there are few nutritious and reasonable meals that are both healthy and nourishing. The present invention solves such a problem. [0003] Japonica rice is a common staple food and one of the main sources of carbohydrates in the daily diet. It is mainly produced in northeastern China. The rice grains are generally oval or round, plump and thick, with a cross section close to a circle, and the ratio of length to width is less than Second, the color is waxy white, transparent or translucent, the texture is hard and tough, the viscous and oily properties are large after cooking, the taste is sweet and light, its nature is peaceful, soft and delicious, s...

AI Technical Summary

Problems solved by technology

But before this, there is no same preparation method of fried rice with eggs, and there are few related reports