英语介绍扬州炒饭
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• 把一半的油在一个大的锅或煎锅。添加洋 葱和生姜，炒1分钟。加入肉末炒3分钟。 加入1 / 2茶匙盐，酱油和糖炒1分钟。
• 2. Add the rice to the wok to heat through, stirring well. • 添加大米锅热透，搅拌。 • 3. Heat the remaining oil in another wok. Season the beaten egg with salt and pepper and add to the wok. Stir and turn the eggs gently. As soon as they have set, add the peas, tomatoes and mushrooms. • 热另一个锅里剩下的油。将盐和胡椒粉和 鸡蛋放入锅中。搅拌 ，加豌豆，番茄和蘑 菇。
The practice of Yangzhou fried rice
扬州炒饭的做法
• 1. Heat half the oil in a large wok or frying pan. Add the onions and ginger, and stir-fry for 1 minute. Add the minced pork and stir-fry for 3 minutes. Add 1/2 teaspoon salt, soy sauce and sugar and stir-fry for 1 minute.
扬州炒饭又名扬州蛋炒饭，相传源自隋朝 越国公杨素爱吃的碎金饭，即蛋炒饭。
• When Emperor Yang of the Sui Dynasty visited Jiang du which is called Yangzhou now, he introduced egg-fried rice to the people there. • 隋炀帝巡视江都 （今扬州）时，将 蛋炒饭传入扬州
Guess : what is it?
扬州炒饭
Yried rice is said to be originated from the “broken gold rice” favored by Yang Su, Duke of the Yue in the Sui Dynasty.
• 4. Stir for about 1 minute, then turn the egg mixture into the wok containing the rice. Mix lightly • 搅拌约1分钟，然后将鸡蛋混合物倒入含有 水稻锅。轻轻混合在一起，然后用加热的 碗。
Thank you for taste
• After innovations of chefs of various dynasties, the food has been developed into one of the famous foods with Huai yang flavor featuring the characteristics of Huai yang cuisine of careful material selection, precise cooking, stressing the importance of color and authentic taste. • 经过历代烹饪高手的逐步创新，揉进淮扬菜肴 的“选料严谨，制作精细，加工讲究，注重配 色，源汁源味”的特色
• 2. Add the rice to the wok to heat through, stirring well. • 添加大米锅热透，搅拌。 • 3. Heat the remaining oil in another wok. Season the beaten egg with salt and pepper and add to the wok. Stir and turn the eggs gently. As soon as they have set, add the peas, tomatoes and mushrooms. • 热另一个锅里剩下的油。将盐和胡椒粉和 鸡蛋放入锅中。搅拌 ，加豌豆，番茄和蘑 菇。
The practice of Yangzhou fried rice
扬州炒饭的做法
• 1. Heat half the oil in a large wok or frying pan. Add the onions and ginger, and stir-fry for 1 minute. Add the minced pork and stir-fry for 3 minutes. Add 1/2 teaspoon salt, soy sauce and sugar and stir-fry for 1 minute.
扬州炒饭又名扬州蛋炒饭，相传源自隋朝 越国公杨素爱吃的碎金饭，即蛋炒饭。
• When Emperor Yang of the Sui Dynasty visited Jiang du which is called Yangzhou now, he introduced egg-fried rice to the people there. • 隋炀帝巡视江都 （今扬州）时，将 蛋炒饭传入扬州
Guess : what is it?
扬州炒饭
Yried rice is said to be originated from the “broken gold rice” favored by Yang Su, Duke of the Yue in the Sui Dynasty.
• 4. Stir for about 1 minute, then turn the egg mixture into the wok containing the rice. Mix lightly • 搅拌约1分钟，然后将鸡蛋混合物倒入含有 水稻锅。轻轻混合在一起，然后用加热的 碗。
Thank you for taste
• After innovations of chefs of various dynasties, the food has been developed into one of the famous foods with Huai yang flavor featuring the characteristics of Huai yang cuisine of careful material selection, precise cooking, stressing the importance of color and authentic taste. • 经过历代烹饪高手的逐步创新，揉进淮扬菜肴 的“选料严谨，制作精细，加工讲究，注重配 色，源汁源味”的特色