Home made delicious "dry fried beef River"

Home made delicious "dry fried beef River"

Introduction:

"Most of the Shahe noodles sold in supermarkets in Baiyun District of Guangzhou are machine-made dry noodles, which are similar to the noodles in the north. The taste and taste are not as good as the fresh rice noodles. Because this kind of wide rice noodles is produced in Shahe Town of Baiyun area in Guangzhou, people usually call it "Shahe noodles". Shahe powder has a history of hundreds of years and is famous at home and abroad. The water in Shahe area belongs to the spring water of Baiyun mountains, so the water quality is quite good. The local rice is also excellent, and the rice skin and tendons are delicious. However, it is difficult for ordinary rice to make this kind of delicious rice noodles, especially at home. I have worked in Guangzhou for a period of time. I like fried rice noodles most, whether it's meat or vegetable. I eat it several times a week. Sometimes I have a plate of fried beef River, a dish of vegetables and a glass of beer. When I was in San Francisco, I often went to Guangdong teahouse to order this snack. Beijing also has dry fried Niuhe, but it's not as delicious as Guangzhou. Some river noodles are not necessarily from Guangzhou, so the taste and taste are greatly reduced. I bought the Shahe noodles sold in the supermarket several times, but the fried rice noodles didn't taste good. I always felt that there was a special taste in the rice noodles, and it couldn't cover up the taste with oyster sauce and abalone juice. I like to eat, and I often think about it. I can make it with rice several times, but the effect is not ideal. Later, I saw that Hong Kong master made fresh rice husk several times, and I was inspired. People used fresh rice husk to make snacks, but the effect of frying rice noodles with it was not good, and it was very easy to break. After several times of improvement, I analyzed and tested the formula ratio, combined with my own experience in making cold skin and vermicelli for many times, so that the strength of the rice noodles was enhanced, and even without good rice noodles and rice paste, I could make smooth and delicious fried rice noodles. Today, we will make this home-made "dry fried beef River" again, for the reference of friends who like to make delicious food. The main methods are as follows; "

Production steps:

Step 1: mix the four kinds of flour, add a little salt and alkali noodles, mix well.

Step 2: mix the rice paste with water.

Step 3: let stand for 15 minutes and stir again.

Step 4: apply a little oil to a metal plate.

Step 5: scoop in the rice syrup, shake well and put it into the steamer.

Step 6: steam over high heat for 1 minute, take out the steamed rice bran and remove the rice bran.

Step 7: steam over high heat for 1 minute, take out the steamed rice bran and remove the rice bran.

Step 8: spread the steamed rice bran on an inverted plate to cool.

Step 9: cool and fold the rice noodles one by one.

Step 10: cut into 1cm wide strips, and then slice the beef.

Step 11: paste the sliced beef; put a little Shaojiu into the sliced beef, and then put a little soy sauce into the sliced beef to mix well. Finally, paste the sliced beef with a little starch, and marinate the sliced beef for 10 minutes.

Step 12: heat the frying pan with a little oil, add beef slices and stir fry to change color, so that it has a barbecue flavor and tastes delicious.

Step 13: stir fry the meat and put it into a bowl.

Step 14: put the oil in the pan, pour in the rice flour and stir fry.

Step 15: pour in the soy sauce and stir fry well.

Step 16: add a few drops of Shaojiu and stir well.

Step 17: add some oyster sauce and soy sauce and stir well.

Step 18: stir well, then add onion strips and carrot strips and stir for several times.

Step 19: add all ingredients and stir well.

Step 20: stir well and pour in the pre fried beef slices.

Step 21: stir fry with high heat for several times, then you can get out of the pot.

Materials required:

Japonica rice noodles: 80g

Glutinous rice flour: 20g

Sweet potato starch: 40g

Mung bean starch: 40g

Alkali noodles: 0.3 g

Refined salt: 1g

Water: 400ml

Beef hind leg: 100g

Onion strips: 50g

Mung bean sprouts: 100g

Leek stem: 50g

Carrot stick: 20g

Soy sauce: 20g

Veteran: 5g

Oyster sauce: 25g

Shaojiu: 15g

Cooking oil: proper amount

Note: fried flour features: oily and beautiful color, attractive barbecue flavor, smooth rice noodles, tender beef, crisp vegetables, dry and tasty ingredients. Warm tips: 1. Do not fold each rice noodle skin after it is steamed out of the pot, because the skin is easy to adhere when it is hot. Spread it out one by one to cool and then cut it into strips. 2. Beef should be stir fried quickly with high heat, so that it can be shaped in a very short time to keep the meat fresh and tender, so that the skin has the feeling of barbecue, and it will taste delicious. 3. Powder under the pot, to continue to stir with high heat, do not stir back and forth with a hand spoon, otherwise there will be broken and stick pot. If the skill of stir frying is not enough, flat shovel can be used to stick the bottom of the pot and turn it back and forth. Only after the seasoning under the pot after continuous stir fry, will make the soy sauce and oyster sauce quickly adsorbed on the rice noodles, not soup will not stick to the pot, the best side stir fry side into the seasoning. It looks like a simple dry fried beef river. In fact, it's a snack that needs firepower and Kung Fu. Kung Fu is all about quick fried. This snack should not only stir fry the flavor of barbecue, but also keep dry. 4. The best ingredients to use leek yellow taste is better, if there is no leek yellow can be used instead of leek neck, that is, leek stem, so both crisp and delicious. Big spoon of this private homemade "dry fried cow river" is done, for your reference!

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: slightly spicy