Uncle Chang has been running a home-cooked restaurant for many years, and his best thing is egg fried rice in addition to shredded pork with Beijing sauce. Every day when he opens a shop, the first thing Uncle Chang has to do is to cook. He is best at making traditional strained rice, boiling water and boiling the rice until there is no white core, straining the rice soup with gauze to return the rice to the steamer. The cooked strainer rice is sweet and delicious, with distinct grains, and it is perfect for making egg fried rice by letting it cool. Old customers don't need to be instructed when they arrive at the store, Uncle Chang will fry a piece of shredded pork with Beijing sauce with green onions, and then fry a fried rice with eggs over low heat, and come with a bowl of rice soup filtered out of the rice. Whether it is fried shredded pork or egg fried rice, Uncle Chang has poured his heart and soul into it, especially the scrambled egg fried rice. After the rice is put into the pot, the rice grains begin to get excited in the agitation of the oil temperature, like a dancing elf, dancing in the hot pan to their heart's content, and then absorbing the nourishment of egg juice, oil juice and the welcome of the fire, and finally presenting an ordinary but not so ordinary bowl of egg fried rice.
In the early years, Uncle Chang opened a restaurant, and he was not sure about the number of customers who came to the restaurant, resulting in leftovers every day. In order to save, Uncle Chang tried to return to the pot with cold rice, and the usual practice is to make egg fried rice.
To fry egg fried rice well, in addition to the skill of making strained rice and patience in the process of fried rice, the most important thing is to have a good handful of rice. In the era when the quality of life gave way to food and clothing, people did not pay attention to the choice of rice, but the taste buds were the least easy to deceive. For a long time, Uncle Chang has been looking for good rice with fate.
Uncle Chang is determined to improve the quality of rice because there are many high-quality rice from other places to choose from. The convenience of logistics and the prosperity of the year are better than the year, so that all the rice can be accessed in all directions. The high-quality rice made from the high-quality rice makes the filtered rice exude a unique sweetness in the steamer, and when used to make egg fried rice, these rice grains seem to be infused with qi and blood, and dance vividly and enthusiastically in the oil temperature. Uncle Chang admires the rice grains at this time the most, they meet with the long-awaited eggs, and the oil juice grows together, accompanied by green onions, light soy sauce, and the sweet dream of "oil and oil rice" in his childhood.
Uncle Chang was overjoyed to watch the rice dance, and after watching it for many years, he had an idea, that is, to make egg fried rice with local rice again. In the fields of my hometown, many new organic rice varieties have been introduced in recent years, and no chemical fertilizers and pesticides are used, and people who have eaten them say that they are good. There are more people who eat, and people who grow grain are more motivated, and the fragrance of rice wafted into Uncle Chang's ears, and Uncle Chang's heart also churned. In the past, he lacked a handful of good rice, so he had to "seek the near and far", and the revitalization of the countryside has allowed his hometown to produce good quality rice. These rice, which is used to make filtered rice, are fragrant, and are used to scrambled egg fried rice, which is more fragrant. Today's Uncle Chang, watching rice dancing is still his most comfortable enjoyment. A handful of rice in the hand, an ordinary bowl of egg fried rice, actually reflects the changes of the times and the progress of society, as well as the calmness and calmness of everyone's heart under the prosperous year.
The author is a member of the China Folk Literature and Art Association, a member of the Sichuan Writers Association, and a contracted writer of the Chengdu Academy of Literature).