Beijing style fried rice with barbecue

Beijing style fried rice with barbecue

Introduction:

"The pure traditional Beijing barbecue is different from the barbecue in other areas. It is roasted on the" huozhizi ", which is similar to the fried meat with Scallion on the cake pan. Beef and mutton are usually used for barbecue. The sliced meat is pickled, then dry roasted, and some tender roasted meat is roasted. When roasted, it will be scorched and fragrant. People call it "fried paste". Fried paste tastes chewy, and the more chewy it is, the more fragrant it is. It is said that Ma Lianliang, an old man who used to sing opera, likes this bite most. "Zhizi" is a large round thick iron plate. A charcoal basin is set up below to heat the iron plate, and then the cured meat is put on the iron plate for continuous turning and baking. When baking, some shredded green onion and coriander are put to prevent the meat from sticking to the iron plate. The biggest grill is the size of a table for ten people. Everyone sits around and bakes it, and they eat it at the same time. There is also a gimmick here. Sitting eating is called "Wen Chi", while standing barbecue is called "Wu Chi". In winter, a family or three or five friends gather around to eat and chat. One hand holds the chopsticks to eat meat, and the other hand flies to drink. It's very pleasant and beautiful, ha ha! Now basically do not use charcoal son, and changed to electric son. If you don't have fried seeds at home, you can use pancake or wok instead, but the atmosphere will be much worse! Inspired by this, I used this method to fry the leftover rice several times, and the taste was very good. It was called "barbecue fried rice". Ha ha, I'd like to share it with my friends! The practice is as follows; "

Production steps:

Step 1: marinate meat; put shredded scallion and ginger into the beef slices, add appropriate amount of soy sauce, then add oyster sauce and rice wine.

Step 2: add MSG, black pepper and sugar.

Step 3: add a little sesame oil and mix well. Marinate for 10 minutes.

Step 4: heat up the frying pan, add a little oil to moisten the bottom of the pan, then put in the cured beef slices, stir them back and forth with chopsticks, and then put in the onion.

Step 5: stir fry the rice in a saucepan until dry.

Step 6: the delicious roast fried rice is ready.

Materials required:

Leftover rice: a large bowl, 400g

Beef slices: 200g

Shredded scallion: 30g

Shredded ginger: 15g

Shredded onion: 80g

Coriander: a little

Black pepper: right amount

Oil: right amount

Soy sauce: 15g

Oyster sauce: 20g

Yellow rice wine: 15g

Sugar: 5g

MSG: 1g

Sesame oil: appropriate amount

Note: fried rice features: oily color, rich and attractive, fast production, delicious meat rice, with Beijing mellow barbecue flavor. Warm tips: 1, the use of beef and mutton are OK, I feel a little fatter meat is better, with the best beef, not easy to stick pot is delicious. 2. It's better to fry the meat until it's waterless and dry, and then add rice. It tastes like barbecue. Big spoon of this fragrant private improved food "Beijing style son barbecue fried rice" is ready, for your reference!

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: salty and fresh