為什么我在家做的炒飯就是做不出中餐館里的味道？
Why does homemade fried rice never taste the same as fried rice from a Chinese restaurant? Am I missing some secret ingredient or method?
譯文簡介
炒飯是很有欺騙性的。它看起來像是一道簡單的菜--我的意思是，米飯！炒！完事兒了，還需要知道些什么？事實證明，確實有很多東西要知道。
正文翻譯
Why does homemade fried rice never taste the same as fried rice from a Chinese restaurant? Am I missing some secret ingredient or method?
為什么自制炒飯的味道從來不像中餐館的炒飯一樣？我漏掉了一些秘方或方法嗎？
為什么自制炒飯的味道從來不像中餐館的炒飯一樣？我漏掉了一些秘方或方法嗎？
圖
原創(chuàng)翻譯：龍騰網(wǎng) http://mintwatchbillionaireclub.com 轉(zhuǎn)載請注明出處
評論翻譯
很贊 ( 3 )
收藏
, food nerd willing to eat basically anything not actively trying to escape.
Fried rice is deceptively tricky. It seems like such an easy dish - I mean, rice! fried! What’s to know? A lot, as it turns out.
The first thing you need is properly prepared rice. If that’s not done right, the right combinations of spices and seasonings can’t save it. The tradition is to use “l(fā)eftover” rice, although if you steam rice you can get rice with the right consistency for it as well, without having to wait several hours for your freshly cooked rice to set up properly. It’s not the simplest skill, though, and you’ll probably need to ruin a few batches in experimentation until you find something that works right for you. (but hey, if it’s not burnt, even “ruined” rice can be made tasty! So no major loss.)
Restaurants also have much hotter stoves, much bigger pans, and have much more of an regimented mentality - your chefs will be used to turning out quantity quickly, have all their ingredients at the ready, and be well-practiced in the timing of every ingredient. So they’ve got a couple of legs up on you already. You can compensate by having a good mise-en-place; get all your ingredients ready to go and at easy reach before you start cooking.
The restaurant advantage of “bigger everything” is hard to overstate. An easy mistake to make when cooking any restuarant-y dish at home is to crowd too much into too small a pan, which throws off heat distribution. It’s no different with fried rice. In a restaurant, it’s fried in a remarkably large wok. Most home chefs don’t have a wok that big, and “that big” is barely big enough for the quantities they’re tyring to make for a family of four (or whatever). So too much rice in too small a pan means the result is not cooked as well as it could be.
Timing and technique are critical; do too much at once and you get clumpy overly wet rice; lose focus and it gets crunchy and hard, move it too little and it won’t separate and you’ll get seasoned pockets and bland pockets, etc. Practice, as much as anything, makes good fried rice.
炒飯是很有欺騙性的。它看起來像是一道簡單的菜--我的意思是，米飯！炒！完事兒了，還需要知道些什么？事實證明，確實有很多東西要知道。
首先你需要的是正確準(zhǔn)備的米飯。如果做得不對，再合適的香料和調(diào)料組合也救不了它。傳統(tǒng)的做法是使用"剩飯"，盡管如果你蒸飯，你也可以得到與之相適應(yīng)的米飯，而不必等待幾個小時讓你剛煮好的米飯正確地凝固。不過這不過是最簡單的要求，你可能會在實驗中毀掉幾批，直到你找到適合自己的東西。(不過，嘿嘿，如果沒有燒焦，即使是 "毀掉"的米飯也可以做得很好吃! 所以不會吃大虧）。)
餐館也有更熱的爐子，更大的鍋子，更多的規(guī)律性--你的廚師會習(xí)慣于快速出餐，把所有的食材都準(zhǔn)備好，并且對每一種食材的時間都有很好的練習(xí)。所以他們已經(jīng)比你高出幾個等級了。你可以通過良好的布置來彌補(bǔ)：在你開始做飯之前，把所有的食材都準(zhǔn)備好，方便拿取。
餐廳"什么都大一點"的優(yōu)勢很容易被忽略掉。在家里做任何餐館式的菜肴時，很容易犯的一個錯誤就是在太小的鍋里放太多東西，這樣會影響熱量的分布。炒飯也是如此。在餐館里，炒飯是在一個非常大的鍋里炒的。大多數(shù)家庭廚師都沒有那么大的鍋，而"那么大"對于他們要做的四口之家（或其他什么）的數(shù)量來說其實只是勉強(qiáng)夠用。所以在太小的鍋里放太多的米飯，就意味著米飯是炒不熟的。
時機(jī)和技巧很關(guān)鍵，一次做得太多，你就會得到黏在一起過于濕潤的米飯；做得太少，就會變得又脆又硬。炒飯的動作太小，米飯就不會分開，你就會得到味道不均勻的炒飯等等。和所有事情一樣，只要勤于練習(xí)，就可以做出好的炒飯。
, lived in China
As a frequent and passionate gobbler of fried rice in sometimes conspicuous quantities who has cracked the mystery, I feel I should hereby give the secret to the world.
It was bestowed upon me by a relative’s Chinese wife in Winnipeg 25 years ago, and it has been confirmed in its validity by my own Chinese wife.
Two words: Flavour enhancers.
Chinese restaurants often take delivery of large sacks of a substance called Monosodium Glutamate, which sounds scandalous, until you cook with it. That stuff will turn even bits of soaked cardboard into a meal whose memory you will savour for the rest of your life, and if you don’t belong to the faction of unfortunates who get a headache from it, there is little wrong with using it if it’s your only indulgence in life.
I once chatted with an Australian chef during a flight layover in Saudi Arabia who said it was one of the secrets of his success with oil drilling crews.
Just check the shelf in the shop for any spice all type products. They contain it. Bring some home, and fried rice will never be the same.
作為一個醉心于炒飯并且破解了其中的奧秘的人，我覺得我應(yīng)該在此把這個秘密告訴全世界。
這個秘密是25年前溫尼伯一位親戚的中國妻子送給我的，我自己的中國妻子也證實了它的有效性。
兩個字：味精
中餐館經(jīng)常會送來大袋的一種叫味精的物質(zhì)，聽起來很嚇人，直到你用它做飯。那東西會把即使是零碎的浸泡過的硬紙板也變成一頓讓你終生回味無窮的飯菜，如果你不屬于那種被它弄得頭疼的不幸者，如果它是你生活中唯一的放縱，那么使用它也沒什么不好的。
我曾經(jīng)在沙特的一次飛行停留中和一位澳大利亞廚師聊天，他說這是他在石油鉆井隊干得很成功的秘訣之一。
只需在商店的貨架上檢查任何香料類型的產(chǎn)品。只要它們含有味精成分。帶一些回家，就會刷新你對炒飯的認(rèn)識。
Some people claim that MSG leads to excessive glutamate in the brain and excessive stimulation of nerve cells. For this reason, MSG has been labeled an excitotoxin. Fear of MSG dates as far back as 1969, when a study found that injecting large doses of MSG into newborn mice caused harmful neurological effects ( 4 ).Nov 19, 2018
MSG (Monosodium Glutamate): Good or Bad?
By the way, it's also known as “Ajinomoto”.
“有些人聲稱味精會導(dǎo)致大腦中過量的谷氨酸和神經(jīng)細(xì)胞的過度刺激。 因此，味精被標(biāo)記為興奮性毒素。對味精的恐懼可以追溯到1969年，當(dāng)時一項研究發(fā)現(xiàn)，向新生小鼠注射大劑量的味精會造成有害的神經(jīng)效應(yīng)（4）。2018年11月19日”
——味精（谷氨酸鈉）：好還是壞？（信息鏈接）
順便說一句，它也被稱為“味之素”。
Very interesting. No wonder I get all excited about fried rice. :)
有意思。難怪我對炒飯這么興奮 :)
lix is in Swedish
Livsmedelsverket
It is no allowed in food for small children.
According to EU from 2017
Max recommend level/day: 30mg/kg body weight
So if you weight 60kg *30mg= 1.8g/day let's max 2gram/ day.
I saw in the comments here, that you should only use a pinch.
So I guess in normal usage it should be rather safe to use
下面的鏈接是瑞典語：
這是不準(zhǔn)在給小孩子的食物里添加的東西。
根據(jù)歐盟2017年的數(shù)據(jù)
味精最大推薦使用量/天：30mg/kg體重
所以如果你的體重是60公斤*30毫克=1.8克/天，讓我們算它最多2克/天。
我在這里的評論中看到，你每次應(yīng)該只用了一點。
所以我想在正常的使用中，它應(yīng)該是相當(dāng)安全的使用
I did recall a Michael Mosely episode that debunked the MSG “causes headaches, tightening of the muscles thing”.
My wife cooks rice in chicken stock before she fries it. The other tipis a really hot pan.
我確實記得邁克爾-莫斯利的節(jié)目有一集，揭露了味精"導(dǎo)致頭痛、肌肉緊繃"的說法。
我妻子在炒飯之前，先用雞湯煮飯。另一個小竅門是用很熱的鍋來炒。
MSG doesn’t only cause headaches. After a very long search we concluded that it was the cause of depression for my husband.
As for me it is always good for a sleepless night.
No conspiracy thinker here, just annoyingly evidence based.
味精不僅會引起頭痛。經(jīng)過很長時間的調(diào)查，我們得出結(jié)論，它是我丈夫產(chǎn)生抑郁癥的原因。
對于我來說，它在治療失眠方面有好處。
這里沒有陰謀論，只有令人不快的證據(jù)。
it’s a shame here most chinese restaurant would put up sign saying no msg. it still taste good but a bit bland.
while japanese restaurant like ramen shop still uses msg and it is awesome
令人遺憾的是，在這里，大多數(shù)中國餐館都會掛上牌子說沒有放味精，它的味道仍然不錯，但有點平淡。
而日本餐廳如拉面店仍然使用味精，味道好極了。
原創(chuàng)翻譯：龍騰網(wǎng) http://mintwatchbillionaireclub.com 轉(zhuǎn)載請注明出處
MSG is generally branded a food villain by many groups world over. I don't know the medical science behind it but I suppose a little bit once a while doesn't hurt.
味精被世界上許多團(tuán)體普遍冠以食品流氓的稱號。我不知道它背后的醫(yī)學(xué)科學(xué)依據(jù)，但我想偶爾吃一點也無妨。
It was thought to be a problem in the 20th century, but it was found to generally just be anecdotal evidence for that.
In double blind studies then normal doses of it don't have any adverse effects. You have to have very very high doses for it to actually cause harm - so the stories of it generally causing any ill effects are more likely to be people feeling ill and blaming the MSG rather than it actually being caused by the MSG.
這在20世紀(jì)曾被認(rèn)為是一個問題，但后來發(fā)現(xiàn)所謂的證據(jù)都是一些傳言。
在雙盲研究中，正常劑量的味精沒有任何不良影響。你必須用非常非常高的劑量，它才能實際上造成傷害 - 所以它一般造成任何不良影響的故事更可能是人們一感到不舒服，就責(zé)怪味精，而實際上不是由味精引起的。
I don’t get headaches from MSG but I can always tell when it’s in my food because it makes my nostrils itch! It sure does help the depth of flavor, though!
我不會因為味精而頭疼，但我總能分辨出食物中是否含有味精，因為它會讓我的鼻孔發(fā)癢。不過，它確實有助于增加食品的風(fēng)味！
原創(chuàng)翻譯：龍騰網(wǎng) http://mintwatchbillionaireclub.com 轉(zhuǎn)載請注明出處
Lots of oil, lots of salt, a pinch of MSG for great taste
大量的油，大量的鹽，一小撮味精，味道就會好極了
, Chef (1994-present)
upxed January 23 · Upvoted by
Nancy Spradling
, BS in Consumer Food Science, I've been cooking and baking for 60 years
I can’t say for sure whether or not you’re missing any secret ingredients, since I don’t know your recipe. I am certain you’re missing one key component though, and that’s heat.
Chinese restaurants cook over commercial wok burners, which put out 125,000 BTUs of heat. Your home stove might generate 15,000 BTUs out of its largest burner. That’s a pretty significant difference.
The heat of a wok burner imparts a distinctive flavor onto foods. When foods hit the polymerized surface of a hot steel wok, they instantly release moisture, which leaves the food in the form of steam. The foods are tossed through the rising steam, where they capture the droplets of water, and fall back into the wok. This action, repeated over and over, is the essence of wok cooking. The intense heat also causes rapid browning and caramelization and gives the food a distinctive smokey flavor. The flavor, known as Wok Hei in Cantonese, is what makes Chinese take out so crave able, and can’t be duplicated on a home stove. None of what I described can be duplicated, to the same degree, on a home stove. It just doesn’t generate enough heat.
我不知道你是否缺少任何秘方，因為我不知道你的配方。不過我肯定你缺少了一個關(guān)鍵的成分，那就是熱量。
中國餐館在商業(yè)炒鍋上做飯，它釋放出125000 BTU（英國熱量單位）的熱量。你家的爐子可能只會產(chǎn)生15000 BTU的最大熱量。這是一個相當(dāng)大的差異。
炒鍋的熱量能給食物帶來一種獨特的味道。當(dāng)食物撞擊到熱鋼鍋的聚合表面時，它們會立即釋放出水分，從而以蒸汽的形式離開食物。食物在上升的蒸汽中被翻滾，在那里它們捕捉到水滴，然后落回鍋中。這個動作，不斷重復(fù)，是鍋炒的精髓。強(qiáng)烈的高溫也會使食物迅速褐變和焦糖化，并賦予食物獨特的煙熏味。這種味道，在廣東話中被稱為“Wok Hei”（？） ，這就是中國外賣如此美味的原因，而且是在家庭爐子上無法復(fù)制。我所描述的一切都無法在家庭爐子上復(fù)制同樣的程度。因為它就是無法產(chǎn)生足夠的熱量。
My son purchased a professional stove from a yuppie couple who didn’t realize how powerful it was. When they removed the stove the wall behind it was charred. The couple had no idea how close they came to burning down their chic home.
我兒子從一對雅皮士（屬于中上階層的年輕專業(yè)人士）夫婦那里買了一個專業(yè)的爐子，他們沒有意識到它的威力有多大。當(dāng)他們?nèi)∠聽t子時，爐子后面的墻都被燒焦了。這對夫婦不知道他們離燒毀他們別致的家有多近。
, Lifelong learner/Former boxing coach/Agile Coach
Lots of comments about the cooking craft and equipment, but the main reason is simple, MSG! Ever noticed just how wonderful Chinese fried rice is washed down with a coke or beer? That’s because your brain just got hit with a 1–2–3 combination of MSG followed by salt (also lots of this in chinese food) and sugar in seconds. It’s a pleasure centre carnival in there when MSG is in the food. Umami is what the Japanese call the flavour, it’s found to be the reason westerners love potato’s as it’s a close natural relative of the pleasure kick we get from MSG, but with MSG you are getting it x10.
In the raw MSG is just like fine sugar consistency and all good Asian chefs (aside from the top end of town places) have a pot of it by the stove, a handsome sprinkle in most dishes keeps the customers very happy.
關(guān)于烹飪工藝和設(shè)備的評論很多，但主要原因很簡單，味精! 你有沒有注意到，中國的炒飯用可樂或啤酒一起吃的時候有多美妙？那是因為你的大腦在幾秒鐘內(nèi)就被味精、鹽（在中餐中有大量的鹽）和糖的1-2-3組合拳所沖擊。當(dāng)食物中含有味精時，這就是一個快樂中心的狂歡節(jié)。日本人把味道稱為“鮮味”，這被發(fā)現(xiàn)是西方人喜歡土豆的原因，因為它是我們從味精中獲得快樂的近親，但用直接使用味精你會得到它x10的快樂。
生的味精就像糖一樣稠密，所有優(yōu)秀的亞洲廚師（除了高端的地方）都會在爐子旁放一盆味精，在大多數(shù)菜品中隨意灑上一些味精，就能讓顧客非常滿意。
, An avid foodie
Depending on the recipe you use. Fried rice looks simple but there are basic rules that you should follow:
Don’t skimp the ingredients (seasoning, spice, oil). Rice is bland in itself so you need enough flavoring to make it tasteful. Oh, and don’t forget the MSG.
Fried rice is not a diet food. It is a dish to indulge once in a while. You can use various meats, animal fat or leftover from the previous meal. That disasterous Jamie Oliver recipe using olive oil and tofu was because of his obsession in turning unhealthy Asian food into a healthy one. The same applies with cheese cake recipe. You don’t replace the cream cheese with tofu to make it less calorific.
Leftover rice for fried rice must have the correct texture. The day-old rice should have dry and firm consistency which would generate fried rice in individual grains. Mushy, overcooked or undercooked leftover rice is unusable and not worth saving (you can probably make congee out of it but I’m not sure).
Fast pace cooking. Cooking fried rice takes only 10–15 minutes on a high heat using a wok. Put all the ingredients around you when cooking and toss the rice from time to time.
Make sure to follow authentic recipe created by those specializing in Asian cooking. Fried rice needs to have a proper balance of flavor and only the experts nail it from time to time.
取決于你使用的配方。炒飯看似簡單，但有一些基本的規(guī)則是你應(yīng)該遵循的。
1.不要吝嗇材料（調(diào)味料、香料、油）。米飯本身是平淡無奇的，所以你需要足夠的調(diào)味料來讓它入味。哦，別忘了味精。
2.炒飯不是減肥食品。它是一道偶爾可以縱情享受的菜。你可以用各種肉類、動物脂肪或前一餐的剩飯。杰米-奧利弗那份使用橄欖油和豆腐的災(zāi)難性食譜，就是因為他癡迷于把不健康的亞洲食物變成健康的食物。同樣的道理也適用于奶酪蛋糕的配方。你不會為了減少熱量而用豆腐代替奶油奶酪。
3.炒飯的剩飯必須有正確的口感。 剩飯應(yīng)該既干燥又堅實，這會讓每粒米飯都得到烘炒。黏糊糊的、煮過頭或未煮熟的剩飯是不能用的，也不值得保存（你也許可以用它來做粥，但我不確定）。
4、快節(jié)奏的烹飪。用炒鍋大火炒飯只需要10-15分鐘。煮飯的時候把所有的食材都放在身邊，不時地翻動米飯。
5.一定要按照那些專門從事亞洲烹飪的人創(chuàng)造的正宗配方來做。 炒飯需要有一個適當(dāng)?shù)奈兜榔胶?，只有專家們才能時時刻刻抓住它。
, Engineer
There are quite a bit of different types of fried rice, so I’m going to assume you are referring to the most common type with some sort of egg in it.
A few key notes about fried rice that involves egg:
If it’s not aromatic enough, then typically two mistakes:
All ingredients need to be fried first, rice is the last thing that goes into the pan (Except salt, white pepper, and/or soy sauce).
The yolk and the white needs to be separated first - you need to fry the white first, take it out of the pan, re-oil the pan, fry chopped green onion, then egg yolk, and then rice, then white into the pan again, then salt, and white pepper. The eggwhite when mixed with the yolk, will prevent the flavor of the yolk from going inside the rice.
If your rice is all lumped together:
Use thai jasmine rice, it’s typically better. Cook the night before, leave in the fridge overnight. A cold, left over rice helps the grains to separate.
But really, I find the biggest mistake with fried rice is not frying the ingredients first. The second is not separating the egg white with the yolk - it does a lot more than what people think.
炒飯的種類挺多的，我想你說的是最常見的那種含有某種雞蛋的炒飯。
關(guān)于涉及雞蛋的炒飯，有幾個關(guān)鍵的注意事項。
如果它不夠香，那么通常有兩個錯誤。
所有食材都要先炒，米飯是最后下鍋的（鹽、白胡椒和/或醬油除外）。
蛋黃和蛋白要先分開--需要先把蛋白煎好，從鍋里拿出來，重新油鍋，把蔥花煎好，再把蛋黃煎好，再把米飯炒好，再把蛋白再次入鍋，再把鹽、白胡椒粉放進(jìn)去。蛋清與蛋黃混合后，可以防止蛋黃的味道進(jìn)入米飯里面。
如果你的米飯都結(jié)塊了。
那就用泰國香米吧，這樣比較好。前一天晚上煮好，在冰箱里放一夜。冷掉的剩飯有助于米粒分離。
但其實，我覺得炒飯最大的錯誤就是沒有先把食材炒熟。其次是沒有將蛋白與蛋黃分離，它在里面起的作用比人們想象的要大得多。
, Importing and promotional product design.
Been to China mainland 70 plus times and lived in Shenzhen for 4 years. Funny thing is you rarely and I mean rarely see fried rice on any menu in China. Even white rice usually needs to be requested as most Chinese (at least in the bigger cities) view plain rice as a poor man's dish. Fried rice is called “dirty rice" and is so because it is usually made from yesterday's white rice. I know this doesn't really answer your question directly however in the USA Chinese restaurants (in which the dishes although very good have no relation to authentic Chinese). My partner in Hong Kong will take yesterday's rice, add sesame oil and some teriyaki and fry it in a wok that's probably 50 years old. I think the age of the wok actually plays into the flavor. I'm no chef but I have to say the way he makes it is ridiculously good.
去過中國大陸70多次，在深圳住了4年。有趣的是你很少，我是說很少在中國的任何菜單上看到炒飯。即使是白米飯通常也需要提出要求才上，因為大多數(shù)中國人（至少在大城市）認(rèn)為白米飯是窮人的菜。炒飯被稱為"臟飯"，之所以如此，是因為它通常是用昨天剩的白米飯做的。我知道這并不能真正直接回答你的問題，然而在美國的中餐館，里面的菜雖然很好吃，但和正宗的中國菜沒有關(guān)系。我在香港的伙伴會把昨天的米飯，加上芝麻油和一些照燒，然后在一個大概有50年歷史的鍋里炒。我覺得炒鍋的年限其實對味道有影響。我不是廚師，但我不得不說他的做的味道好得令人發(fā)指。