The Cantonese rice, chinese cuisine

The Cantonese rice

Think of Chinese food without imagining suffered a colorful Cantonese rice is almost impossible ... in the West has now become one of the symbols of this cuisine; although it is perhaps more famous here than in the East.
To be served among the starters, as a quick snack or as an accompaniment to the main course, never miss from the table.

And certainly he will have something different every time, in color, in the ingredients or flavor.
The reason is soon said: as many tasty dishes that are found almost everywhere even this preparation was born originally from the need to dispose of what remained from the previous meal ... so meat, fish, vegetables that remained were reduced to small cubes and sautéed with rice cold, to mix and heat everything.

Today everything is certainly prepared specifically for this dish, but, even today, in every family and in every home, there is a different idea on what to serve to season it.
What follows is one of the many possibilities and, at the bottom of the recipe, also pointed to some of the most frequent changes; including a no meat or fish for vegetarian friends!

ingredients:

white rice to China BaiFan (v. Note)

tz

2

dried Chinese mushrooms

tz

& Frac12;

eggs

pz

2

shrimps

gr

100

peas

tz

& Frac12;

Corn beans

tz

& Frac12;

Ham cut often

gr

100

rooms

QB

1-2 tablespoons sake

CT

2

extra virgin olive oil

QB

sugar

ct 1

soy sauce

QB

sesame oil

ct

2

Preparation:

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A feature of this dish is that all ingredients can (and should) be prepared first; on the contrary, rice (BaiFan), must be ready and cold.

Begin to beat the eggs with a pinch of salt and two drops of soy sauce and then prepare a thin frittata that, just cold, can be rolled up on itself and then cut first for the long and then off to get lots of squares .

The dried Chinese mushrooms, shi-take, already soaked in warm water for an hour, go private stems (too hard) squeezed and cut into small cubes; keep them from seasoned with a little sugar, sesame oil and soy sauce.

Cut the onion and cooked ham in the same way; shell, clean and wash the prawns

When all the ingredients are ready the preparation in the wok will take little time. Heat the oil and add the onion and just start sizzling the peas and then the corn.

Continue cooking over medium-high heat, continuing to mix and then adding ham, mushrooms, shrimp and the frittatina into small pieces.

A high heat add the rice and stir so that all the ingredients to mix well without sticking. Adjusting with a sesame oil, and then with soy sauce (which in addition to giving the color will also give a large part of the salt to the dish!). Because this dish is almost always used as an accompaniment to other dishes, it is best to be careful with the salt ... if it was used as a single dish, season with salt according to your taste.

At this point the rice is ready to be served in the bowls. If someone does not feel safe with chopsticks, make sure that on the table there are also the usual cutlery.

ADVICES AND NOTES:

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  • NB: 2 cups di baifan correspond to 150 grams of raw rice to be cooked.
  • A small important warning: the preparation shown here was made for a Cantonese rice to use as a main course: if you want to use it as a snack or to accompany other dishes it is more appropriate to use a double amount of rice for the amount of condiments indicated. Or halve the seasonings!
  • Vegetarian variation: Replace shrimp and small cubes of ham with slices of julienne of bamboo shoots and the to-fu into small cubes jumped previously in a pan with oil until it is golden and more compact.
  • The shrimp can be replaced with dried shrimp (easily found in Oriental food stores) soaked in water and small pieces. For they are very tasty it is better to use one minimum quantity.
  • The ham can be easily replaced by any leftovers of Chinese pork roast and, for those who do not like this kind of meat, from pieces of chicken meat flavored with soy sauce and sautéed in a pan.
    In any case, any small meat has cutout is available, it can make use.