做法
- 用沾湿的指尖把冷饭抓散——每粒米必须分离。如果搅拌时有结块,米饭会蒸而不会炒。
- 把炒锅烧到最大火直到微微冒烟。加1大勺油倒入蛋液。松散地翻炒十秒——蛋花应刚凝固。捞出。
- 再加1大勺油。虾仁炒30秒至卷曲,然后火腿和叉烧再炒30秒。和蛋一起捞出。
- 加最后一大勺油,然后下米饭。把饭压在锅面上十秒再翻面。重复两分钟——目标是锅气,那种难以捉摸的烟熏焦香。
- 把蛋、虾、火腿和叉烧倒回。加青豆、葱白和姜。用力翻炒。用生抽、盐和白胡椒粉调味。
- 最后翻拌30秒——每粒米应微微油亮、独立松散。关火后加葱绿和麻油。盛盘。立即吃。
Common questions
Can 扬州炒饭 be made ahead?
扬州炒饭 is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 8 minutes.
Is 扬州炒饭 spicy?
扬州炒饭 as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is 扬州炒饭 vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is 扬州炒饭 to make at home?
扬州炒饭 sits at intermediate difficulty — total time about 23 minutes. The ingredients are not unusual but the timing requires attention.
Can 扬州炒饭 be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
扬州是江苏的运河城市,以厨房闻名——这道菜据说是七世纪为隋炀帝巡游运河时所创。扬州厨师定的标准:每粒米可见且分离,无油腻块,叉烧和虾均匀分布,使每一勺比例相同。色彩组合——黄米、红叉烧、粉虾、绿豆和葱——是它的视觉签名。
