Chapter 61 A Brief History of the Egg Fried Rice School

Initially, fried rice with eggs was not common, and common people occasionally enjoyed it as a delicacy on the table of courts and nobles.Eggs, rice and scallions were not common in the ancient times when supplies were scarce. The court added shrimp to fried rice with eggs, the nobles added roast pork to fried rice with eggs, and the common people added green beans to fried rice with eggs.Bowls of egg fried rice are flowing in the world, without signature and without controversy. Later, chefs who were excellent at making egg fried rice began to have their own fans.Some people think that Mr. Radish Riggs’ carrot and egg fried rice is attractive, some people think that Mr. Watermelon’s watermelon and preserved egg fried rice is delicious, and some people think that Mr. Moff’s pickled cucumber and egg fried rice with salad dressing is unique.Egg fried rice began to differentiate, and different signatures represent different styles.

Mr. Mai Hudaoer pointed out that due to various reasons, egg fried rice has been polluted by the world, so we need to return to the simplest aroma of eggs, rice and chopped green onion to seek the original taste of egg fried rice - "Back to the original food! Enjoy The purest and most classic egg fried rice!" The banner of the "Pure Original Egg Fried Rice Movement" has won the approval of many people.Subsequently, legions of chefs began to delve seriously into the nature of rice, eggs, and scallions. Just after the "pure original egg fried rice movement" reached its peak, Mr. Ji Nadan Mirfan pointed out that due to "following the techniques of classical fried rice step by step", egg fried rice is becoming increasingly dead and stereotyped.To counteract this, he came up with the lurid "egg fried rice is dead" slogan.He emphasized that with the large demand for egg fried rice from the citizen class, the identity of egg fried rice has changed, and egg fried rice should be given vitality.His slogan was echoed by the Southern Egg Fried Rice Pie, who has since chanted: "We want to use the freshest and most diverse ingredients to make the most delicate Egg Fried Rice!" while the Northern Egg Fried Rice Pie was noncommittal. , they believe that the delicacy of egg fried rice can be maximized only by studying frying skills and heat: "Remember that what we make is egg fried rice after all!"

Later, the Southern Egg Fried Rice Pie received strong support.Mr. Ao Ni from overseas puts forward: "We need to absorb more exotic food materials to obtain new flavors of fried rice with eggs! ——Why not try fried rice with pumpkin pureed and eggs?" But the northern egg fried rice group believes that, While Southern Egg Fried Rice Pie has expanded the extension of Egg Fried Rice, it has also blurred the taste of their Egg Fried Rice, so they launched a strong "Classic Egg Fried Rice" campaign. "Egg fried rice is not just a food, it represents a cultural heritage and a way of life. Today's egg fried rice is obtained through countless years of experiments. Skills, ingredients, and heat are all the best enjoyment!"

In order to fight back the classic egg fried rice movement, the Southern Egg Fried Rice Pie launched a romantic egg fried rice offensive.Mr. Shansuya Pizza believes that "the most exaggerated texture contrast, the most vivid drama, and the most unexpected flavor" can be created in egg fried rice!Even, "We want to pursue a bolder color scheme, because egg fried rice is not just an art of taste"!However, some chefs who have made egg fried rice in the south and north decided to be moderate. They created neoclassical egg fried rice, using more trendy seasonings to cook more conservative fried rice, which won the majority of egg fried rice fans. agree with.Of course, radical egg fried rice fans also think: "This is a middle-of-the-road attitude! You have to choose between old and new egg fried rice!"

As time passed, some new trends of thought began to brew.A group of chefs think: "Actually, eggs and rice are separated in traditional egg fried rice... But we know that in the far east, they often make omelet rice and broken gold rice - use egg liquid to wrap rice. If you use very fine The stir-frying method allows every grain of rice to be wrapped in egg liquid...why not?" So they created the "Super Fluffy Impression Egg Fried Rice" in which every grain of rice was wrapped in egg liquid, but this was encountered Sneering, in the words of Mr. Holt: "They are trying to give the public the impression of egg fried rice... Is that stuff called egg fried rice?" But this move still inspired many chefs.They have successively developed the "Diandan Pie" fried rice with crushed scrambled eggs and fried rice, the "thick striped egg fried rice" with large pieces of egg liquid wrapped in large pieces of rice, and so on.

Later, some egg-fried rice chefs put forward shocking words: "Egg-fried rice exists because we used to only have eggs, rice, and chopped green onions... But now that we have such a complex food art, why should we stick to eggs? What about fried rice?" Chefs who are good at egg fried rice began to devote themselves to duck fried rice and sausage fried rice.They also began to use fried rice with fried eggs, fried rice with eggs in a copper pot, fried rice with salted duck eggs, fried rice with ostrich eggs, fried rice with dinosaur eggs... the egg fried rice pie itself began to differentiate.The Cubist Egg Fried Rice Pie, which advocated "completely smashing rice and eggs and recombining them", appeared, and the Egg Fried Rice Pie, which advocated "destroy all traditional techniques, no technique is necessary", and the "Chef's Egg Fried Rice Pie" appeared. We can’t keep up with the times, and the taste of the times is only known by people outside the kitchen”, such as technical egg fried rice pies, or expressionist egg fried rice pies that “use a super large amount of eggs and a very small amount of rice to create an exaggerated contrast”, etc. ...

... Later, I ordered an egg fried rice takeaway.After waiting for a while, someone knocked on the door, I opened the door, and someone handed me a lunch box, which contained an egg and a grain of rice. "This, this is?" I asked tremblingly. "It's a snake egg," he said. "In fact, snakes in various mythologies represent temptation, poison and aggression. This is hoping to create an exotic and stylistic metaphor." "Then this is...a grain of rice?" "Well, we wanted to create an impression of minimalism." "Why not fry it?"

"Frying itself will damage the nutrition of rice and eggs, and the purpose of frying will make the creation utilitarian. We still hope to express our hearts more directly." "...But this is scary, isn't it special?" "Well, we hope to make extensive use of mass media to create impressions, which is also a breakthrough in the aesthetics of traditional egg fried rice. Real life is always more expressive." "...But I just want to have a meal." "In fact, there is no boundary between art and life. We also hope to create a magical and absurd impression through this kind of action itself, which is also a kind of performance art."

"That's all..." I shook my head and sighed, and was about to close the door, but he reminded me: "You have to pay." "...For a snake egg and a grain of rice?" "Hmm. Because the study of the art of egg fried rice needs the care of the world to continue." After funding the Art of Egg Fried Rice, I put my lunch box aside and decided to make my own fried rice.I can’t help being a little nervous when frying – when beating the eggs, I’m thinking about whether the integrity of the eggs has been destroyed; aroma; when I was frying rice, I wondered if gold-coated silver would make my stomach unbearable; when I finally made a soup with shiitake mushrooms and seaweed, I kept thinking about whether it would be suitable for fried rice with eggs... Then I thought: Well, I am me The only eater of his own egg fried rice.This kind of tension begins to be eliminated. Of course, it will be completely eliminated until the meal is completely eaten, the soup is finished, and the mouth is full of greasy.