Chaoshan delicacy fried rice noodles with squid and kale

Chaoshan delicacy fried rice noodles with squid and kale

Introduction:

"The double festival is really fast. I feel like it's over in the blink of an eye. Jingchu hasn't contacted you for some time. I don't know how your friends are doing? I miss you so much. I hope you are happy every day! Jingchu, thank you for your blessing to my mother. Because there are few people who surf the Internet at home, we can't reply your blessing one by one. Here, I would like to solemnly thank you for your blessing. With your blessing, my mother will recover soon! Today, Jingchu would like to introduce a local delicacy, fried rice noodles with squid and mustard, to thank you for your blessing. I hope you like it! Chaoshan people have unique food customs, such as daily special love to eat porridge, a wide range of rice products, pickled products (pickled vegetables, preserved vegetables) and exquisite special snacks (oyster, meatballs, etc.). Among them, Chaoshan rice noodles have unique flavor, flexible texture, full of elasticity, and the shape as thick as hair, thin and uniform, white color, boiling without paste soup, dry frying without breaking. Chaoshan rice noodles are good at absorbing the flavor of seasonings. They can be cooked or fried with various dishes or soup materials. They have pleasant taste, smooth taste and fresh but not greasy taste. Chaoshan rice noodles are famous for their delicious taste and are deeply loved by people. "

Production steps:

Step 1: do you think this thin thing is fans or rice noodles? Hehe, of course not. This is Chaoshan rice noodles, a special product of our hometown.

Step 2: wash the scallion and cut into long sections for later use;

Step 3: wash the red pepper, remove the seeds, and cut into pieces for later use;

Step 4: pick the mustard leaves by hand into a length of about 2 inches, and then wash them;

Step 5: cut the cleaned stem into small pieces with a knife;

Step 6: wash the fresh rice noodles with water and drain them for later use;

Step 7: wash the squid, slice the pork and drain.

Step 8: add proper amount of cooking oil into the pot and heat it;

Step 9: then take out proper amount of cooked oil and put it in a bowl for later use;

Step 10: pour in the squid and stir fry it quickly;

Step 11: stir fry the squid with juice and set aside;

Step 12: add proper amount of cooking oil into the original pot and heat it, then add proper amount of red pepper powder;

Step 13: then pour in the kale and stir fry quickly to make it evenly heated;

The fourteenth step: then stir in the appropriate salt.

Step 15: spread the mustard powder evenly on the top;

Step 16: evenly drizzle with cooked oil;

Step 17: Sprinkle with pepper;

Step 18: pour proper amount of squid juice;

Step 19: then cover the pot and simmer for about 3 minutes;

Step 20: uncover the lid of the pot, shovel up the mustard and rice noodles with a shovel, and place the scallion segments evenly under the pot to make it heat better and give out fragrance, which is dissolved in the mustard and rice noodles;

Step 21: mix well with chopsticks and shovel for a while, turn off the fire and continue to mix well until the taste is even;

Step 22: finally, put the fried rice noodles into a plate and set aside.

Step 23: pour proper amount of water into the original pot and heat it;

Step 24: add proper amount of pepper, salt and stir well;

Step 25: pour in the pork slices and cook them;

Step 26: then pour in the fried squid;

Step 27: add the right amount of chives, stir fry with chicken essence, and stir until fragrant;

Step 28: pour the fried shallot and squid pork juice evenly on the top of the mustard rice noodles.

Materials required:

Chaoshan rice noodles: right amount

Kale: right amount

Squid: moderate

Pork: moderate

Chives: right amount

Red pepper: right amount

Pepper: right amount

Refined salt: right amount

Chicken essence: appropriate amount

Edible oil: right amount

Note: [nutritional value]: mustard is rich in vitamin A, C, calcium, protein, fat and plant carbohydrate. It has a therapeutic effect on the swelling and bleeding of gums caused by gastrointestinal heat, insomnia, rising of deficiency fire, or lack of vitamin C. Squid (fresh): squid is rich in calcium, phosphorus, iron, conducive to bone development and hematopoiesis, can effectively treat anemia; in addition to rich in protein and amino acids needed by the human body, squid also contains a lot of taurine, which can inhibit the cholesterol content in the blood, relieve fatigue, restore vision, and improve liver function; the polypeptide and selenium have antiviral and anti radiation effects. Traditional Chinese medicine believes that squid has the functions of nourishing yin and stomach, tonifying deficiency and moistening skin. [warm tips for Jingchu]: 1. Mustard should be straight, moderate in thickness and without yellow leaves. Before cooking, the old roots and skin at the bottom should be cut off to make the finished product taste more crisp and tender; 2. Squid should be cooked thoroughly before eating, because there is a polypeptide in fresh squid. If you eat it before cooking, it will lead to intestinal dyskinesia. Squid and other aquatic products are cold in nature. People with deficiency of spleen and stomach should eat less. Squid contains more cholesterol, so patients with hyperlipidemia, hypercholesterolemia, arteriosclerosis and other cardiovascular diseases and liver diseases should be cautious. Squid is hair, people suffering from eczema, urticaria and other diseases should not eat; 3. Rice noodles should be washed with cold water, the taste is refreshing, do not use boiling water immersion, otherwise rice noodles easy to bond into a group.

Production difficulty: Advanced

Technology: stir fry

Production time: half an hour

Taste: salty and fresh