Tianjin rice is well known to Japanese people who sit firmly in the C position of the Greater Chinese cuisine industry
Tianjin rice is a very popular dish in Japan, and it is found in almost every Chinese restaurant in Japan. Tianjin rice is a bit like omelette rice, but the difference is that crab meat is added to the egg mixture, fried and covered with rice, and finally drizzled with a thick sweet and salty sauce. According to legend, Tianjin rice was introduced to Japan during the Qing Dynasty, and there is a theory about its origin that at that time, Japan’s rice was out of production, and the rice imported from China was transported to Japan through Tianjin Port, and there was a Chinese restaurant called “Lai Lai Xuan” in Asakusa, Tokyo, and the chef covered the rice imported from Tianjin with egg fried crab meat, and the “Tianjin Hibiscus Crab Meat Rice Bowl” was born! It became an “Internet celebrity food” at that time, popular throughout Japan, probably because the name of this meal was too tongue-twisting, and it was eventually simplified to Tianjin rice.
The practice of Tianjin rice
Step 1
Prepare the ingredients.
Step 2
Steam a bowl of rice.
Step 3
Buckle the steamed rice into a large bowl.
Step 4
Cut the chopped green onions finely with a diagonal knife.
Step 5
Three sterile eggs are cracked into a bowl.
Step 6
Tear the crab sticks into shreds and add them to the egg with chopped green onions.
Step 7
Shredded crab sticks, chopped green onions and eggs are evenly beaten into egg liquid.
Step 8
Heat an appropriate amount of oil in the pot until it is 40% hot, pour in the egg mixture and heat over low heat.
Step 9
Stir it with chopsticks to give the fried egg cake an airy feel.
Step 10
Fry until the surface of the egg liquid solidifies.
Step 11
Cover the fried quiche with rice.
Step 12
Use 1 tablespoon of kelp soy sauce, 1 tablespoon of rice vinegar, 1 tablespoon of oyster sauce, 1 tablespoon of sugar, 1 tablespoon of starch, a small amount of white pepper, an appropriate amount of salt, and half a bowl of water and stir well to form a sauce.
Step 13
Pour the sauce into the pot where the egg was fried just now and heat it over medium-low heat.
Step 14
Stir constantly with a spatula until the sauce becomes thick and transparent, creating dense bubbles.
Step 15
Pour the sauce over the egg pancake, and a Tianjin rice that is well known to Japanese people in the C position of the Greater Chinese cuisine industry is ready.
Step 16
Come and accept this golden and smooth delicious crit!
Cooking skills of Tianjin rice
1. Try to use sterile eggs for this dish, if you use ordinary eggs, be sure to fry until fully cooked. 2. The amount of sauce can be adjusted according to personal taste.