Why does fried rice with eggs become a dish for many restaurants to test chefs?

Fried rice with eggs is a common dish. The earliest record can be found in the information about "fire in an egg" on bamboo slips unearthed from Mawangdui Han Tomb in Changsha, Hunan Province in 1972. According to experts' research, "Egg Zan" is a kind of food made of glutinous rice and eggs. Some people infer that this may be the predecessor of egg fried rice. Although fried rice with eggs is simple, eating well is also a skill. When a chef tries a dish, the most important test of the chef's skill is fried rice with eggs, so fried rice with eggs is generally the unique skill of an old chef. The simplest dishes are also the most difficult to cook.

First of all, it must be clear that cooking cannot be generalized. A chef's basic skills include too many things. China chefs have red cases and white cases. Therefore, it is not objective to judge a person's cooking quality only from one dish. The most basic skills of Chinese cooking are knife skill, fire skill and seasoning. Judging by the item, a person's cooking level can still be reflected by the combination of several dishes.

Fried rice with eggs is a legend in the culinary world. When many people talk about testing cooking skills, the first thing they do is to push. Although fried rice with small eggs is not simple, it is not easy to be rich and layered, and the rice tastes good. When we do simple things to the extreme, then complex things will be done better than others.

Fried rice with eggs must be hot and cold, fried rice is delicious. However, whether it is cooked in an electric rice cooker or steamed in a large pot, rice always sticks together when it is cold, and it is extremely difficult to break up. Bunched rice is definitely not delicious when fried. The rice used for fried rice must be broken up before frying. Of course, it can't be cooked overnight. It is used to dehydrate overnight. If you cook a rice with low water content, it is ok to cool it and stir it.