news

한어Русский языкEnglishFrançaisIndonesianSanskrit日本語DeutschPortuguêsΕλληνικάespañolItalianoSuomalainenLatina

Source: Authentic Scenery

Fried Egg, people in the south callPoached EggsOne of the reasons for this is that the egg yolk floats on the egg white in the oil pan, like a floatingLotus LeafAnother theory is that in the past, chefs would only fry one side of the egg at first, and then fry the other side when it was almost done.Lift it up and fold it in half, shaped likePurse...But in any case, this simple food has been given aDelicate and exquisiteA good name.

But please note that the northern populationPoached Eggs, specificallyEggs cooked in soup, which is what southerners call "water-covered eggs". So in order to avoid ambiguity,In this article, fried eggs are collectively referred to as "omelettes"., and based on a fried egg, slightly expand the definition of "fried egg" to include "fried eggs" made by frying multiple eggs in a panScrambled eggs" is also included.

A large collection of fried eggs. Photo/Visual China

Whether it is from the noodle shop chefHot stoveA piece ofCrispy egg whites wrapped in candied egg yolkofFried Egg, or oneOily, golden fried eggs, they are the mostDown to EarthThe national cuisine ofIs it to judge whether a meal of noodles or rice noodles is luxurious or simple?Subtle calibration line, is when you don't have enough food to entertain your friends, you will alwaysConvenient and safealternatives.

From a broader perspective,A fried egg, wandering in the vast system of Chinese cuisine, upper coverToppings, XiazhenSoup Base,middleContains the delicacies of mountains and seas, all things in the world, which is called a dazzling array and ever-changing. The ancients said that the shape of an egg is chaotic, like a universe. On the Chinese table,Just one fried egg is enough to form a universe。

The killer dish in the snail rice noodle dish is the Happy Fried Egg. Photo/Visual China

01

A fried egg

How to "go to the sky and into the earth"

The most common scene of fried eggs in China is undoubtedlyStreet noodle shop. No matter you are from the northwestHand-Pulled Noodle, GuizhouMutton powder, YunnanChicken Rice Noodles, or any hot potFried Noodles，Only with fried eggs can it be considered a truly complete meal.。

A bowl of ordinary noodles is instantly upgraded with a fried egg. Photo/TuChong Creative Photography/Zhushan Guaner

The most secret way for a noodle shop to get rich may be to make fried eggsFor those chefs with mediocre skills, omelette isA safe plusAfter all, if you are a chef, you can't make your fried eggs taste bad... As for those noodle restaurants with the best business, the price of fried eggs is often high.DigitalOnly one, no other reason, the master's time is precious,Besides, wouldn’t it be a great pity if a bowl of really good noodles is not served with a fried egg?So no matter how outrageous the price is, real gourmets will still have to pay for it in the end.

The taste of fried eggs varies from place to place and from restaurant to restaurant. Some people like them crispy, while others like them fresh and tender.The easiest way to observe a person's habits is to see when he puts the fried egg on a bowl of noodles.Those who eat the eggs in a hurry and those who must save the fried eggs for last,The temperament must be very different。

The best tool for frying eggs, a large frying pan. Photo/TuChong Creative Photography/leungchopan

Of course, being a topping on a bowl of noodles is not the entire destiny of an omelette.Southwestern ProvincesFor ordinary people, fried eggs, especially thoseThe egg whites are fried to a certain degree of toughness.The eggs are served on a plate, and when the heat subsides, they become aBrand newCan be used for the next step of cookingIngredients。

In Yunnan, the Dai people, who are good at using spices, use a dish called "Dai-style fried egg"Zongheng Tianxia." A few fried eggs cooked to the right temperature, with moist egg whites and egg yolks that can absorb flavors just right, accompanied by chili peppers, old Burmese coriander, onions, garlic, carrots, green lemons...The white and slightly spicy poached eggs are surrounded by the sour, spicy and refreshing Dai flavor essence.. What big fish and meat, abalone, shark's fin, and belly, the twists and turns, really knowTaste of YunnanFor people who love Dai cuisine, what they dream about most is definitely a plate of cold fried eggs in a Dai-style restaurant on the street.

Yunnan cold fried eggs. Photo by Zhang Zinuan

Likewise, inStrong tasteofTwo LakesThe fried eggs are cut into appropriate sizes and served withGreen and red peppers, stir-fried, oil, salt, sauce and vinegar are used again, the egg white properly balances the strong seasoning, the egg yolk is thick, and the mellow flavor is lingering... Such a dish of "Fried Eggs", I said that it has always been at the top of the list of the most popular dishes to go with rice, and looking north and south of Dongting Lake, no one should raise any objection.

A refined version of fried eggs: quail fried eggs. Photography/Xiaoxiaoduohe Baozi

As an ingredient, fried eggs are moremysteriousThe role ofAdd to soupExperienced people know thatCrucian carp soupFor a type of soup, if you want the soup to be truly milky white, you mustScald a burnt egg with boiling water……Sichuan and Chongqing peopleIt is more direct.Fried egg soup"It is almost one of the most common soups on their family tables: fried eggs sprinkled with chopped green onions, boiled in boiling water,When the milky white soup floats up, add pea tips or tomatoes., so simple, so homely, yet so delicious,Refreshing and refreshing，Who says our Sichuan moms can only cook spicy dishes?

In order to match the picture, I made a pot of fried egg soup. Photography/Da Benglu

02

A scrambled egg

How to “cover everything”

Put the eggs in a bowl and stir them quickly with chopsticks.The big pot is full of oil, the firewood is fierce, and the eggs are poured in with a sizzling sound., fry for a while, and then come to a coolBig flip spoon...a successful scrambled egg.Yellow and oily, simple and easy to make, suitable for all ages.Fire and oil width, often like to order this dish. If local shallots are added to the eggs, it will be even more delicious.

Spreading eggs in a large iron pan. Photo by Feng Zhong Xiao Lu Ye

However, this simple egg pancake can actuallyAll-inclusiveFor example, I once ordered "Brain flower fried egg"Takeaway,Mix the pig brain and eggs together and fry them in hot oil until they are cooked.Although this dish sounds very dark, you have to admit that a part of your subconscious mind actually agrees that it is delicious.

In Fujian, although the conservative Minnan people still regard adding eggs asOyster OmeletteAlthough it is a different type, this does not prevent the oyster omelet in the form of a large omelette from becoming very popular.Garlic sproutsandSweet potato flourThe method of laying eggs is actually very particular. The housewives in southern Fujian call it "Gold trim", is to wait until the oysters mixed with sweet potato flour are almost fried, pour eggs in four circles, and then repeatedly turn the spoon to fry the eggs until they are slightly charred. This not only has the effect of setting the shape, but also adds a crispy egg flavor to the oysters.

The classic scene of Minnan Oyster Omelet. Photo/TuChong Creative Photography/Forgetful Travel Photography World

As for the more complicated usage of pancakes, in fact, in the north, the older and more experienced people from Shandong, Northeast China or Tianjin often hear the saying "Pot-fried vegetables”, so-calledPot-fried pork tenderloin, pot-fried three dishes, pot-fried tofu, pot-fried lambThe principle is to wrap the tenderloin, seafood, tofu and other ingredients with a uniform and firm layer of fried egg skin, and then pour the sauce on top.Complex technique, so now fewer and fewer chefs will write pot-tasting dishes on the menu, but it must be said that a successful pot-tasting dish,The fried egg blends perfectly with the ingredients inside, making it very delicious., which can be regarded as one of the hidden gems of northern cuisine.

Pot-fried pork tenderloin, a classic Tianjin dish. Photo/TuChong Creative Photography/0769liu

In fact, there is another fried egg dish that chefs fear more than pot-collapsed dishes, namely the "Crispy Yellow Vegetable”, translated into vernacular, that is, “Candied Eggs"This dish is very easy to make.abnormal, you need to use extremely precise heat to spread out a delicate egg pancake (the probability of failure is extremely high), then cut the egg pancake into pieces, fry it in a pan, and finally boil the sugar and pull the strands...Because they are too complicated, crispy yellow vegetables and snow-soft bean paste are always listed as taboo words for Northeast chefs.If you order this dish at lunchtime, the chef will probably think you areFind Differencesof.

Crispy yellow vegetable photo/TuChong Creative Photography/Li731

03

Fried Eggs

Omelette PLUS

No one knows which one it is.No shortage of oilThe Cantonese were the first to invent fried eggs, but we must thank them forpay tributeBecause this is really aA great and brave inventionIn the boiling oil pan, the small egg quickly expands and flies up and down like magic. If a drop of water is accidentally mixed in, the hot oil will splash wildly, which is very dangerous.

Watching the process of making fried eggs is both enjoyable and adventurous. Photo/ Call Me Xingge

Fried eggs are so delicious that anyone who has tasted them will never forget them.Unlike the smooth and tender eggs in scrambled eggs with shrimp and beef, which are pushed out with the lowest heat and just coagulated, fried eggs use almost all the properties of eggs.The extreme heat and fireThe egg flavor is rich and the taste is crispy, needless to say.The best thing about fried eggs is that they are very fluffy and porous, like a sponge., no matter what juice it is, it will be fully dipped into it.

Fried eggs soaked in soup. Photo/Visual China

The Cantonese people know the secret of fried eggsAs for Cantonese cuisine, there are many varieties of it, but the elderly always miss a very simple dish.Wuliu Fried EggThe so-called "Wuliu" refers to sour ginger, sour buckwheat, sour radish, sour papaya, and sour cucumber. This sour and refreshing "Wuliu ingredient" is paired with juice boiled with sugar.The irresistible sweet and sour taste is fully absorbed by the crispy and porous fried eggs after being stewed, it tastes very appetizing and is very popular.As high-end as Cantonese cuisine is, it is also a must-have dish to go with rice。

Wuliu fried eggs. Photo/Visual China

As a new food born in the factory night snack stalls in Liuzhou,Snail Rice NoodlesThe smartest thing is to absorbFried EggsAs itsThe trump cardMany people eat snail noodles. They don’t care about fried duck feet, cured sausages, or even the snail noodles themselves, but they can’t do without a crispy fried egg.The indescribably rich soup of the snail noodle penetrates deeply into the pores of the fried egg. A mouthful of the soup brings a burst of joy.If the fried eggs on the Chinese table are a universe, then the fried eggs in snail noodles can be called the universe.big Bang.