Stir-Fried Rice Noodles with Beef

Stir-Fried Rice Noodles with Beef

Introduction:

"Dry fried Niuhe is a classic snack in Cantonese cuisine, or staple food. Almost every Cantonese restaurant and stall must have a dish. Moreover, it's also a dish to be tested as a chef. If you can't cook it well, it's hard to invite others. Most people can fry this, but it's not easy to fry this dish well. First of all, this dish is called dry frying, so the fried rice noodles can't be too greasy. It seems that there is oil, but oil can't stick on the plate. Secondly, the rice flour can't be broken. Of course, it's absolutely impossible to keep it going. We should try to break it as little as possible. There is also the beef can not fry old, otherwise eat up trouble. In addition to beef and rice noodles, the materials used for stir frying Niuhe are basically mung bean sprouts, leeks and coriander, which makes it delicious. Add green bean sprouts is to make rice noodles taste refreshing and clean. At the same time, leeks and scallions should be cut into sections instead of scallions, so that the aroma will not be scattered. Today, Qin Xin is going to share this dish with you. Of course, I also share the skills of dry fried Niuhe. "

Production steps:

Step 1: slice the beef, stir well with water, let it eat draught, add raw soy sauce and sugar, and finally marinate with peanut oil for at least half an hour.

Step 2: after buying the rice noodles, use your hands to break off the conglutination.

Step 3: wash mung bean sprouts, leeks, onions and chives.

Step 4: cut leeks, chives and onions into sections.

Step 5: heat up the oil in the pan, remove the oil from the beef, and remove the oil as soon as it changes color.

Step 6: filter the dried beef oil and set aside

Step 7: pour the oil out of the pot without leaving any oil. Heat the pot and put the mung bean sprouts, rice flour and onion into the pot.

Step 8: mix the mung bean sprouts and rice noodles well, stir fry until the mung bean sprouts are slightly soft.

Step 9: remove the pot from the heat and add beef, leek and scallion.

Step 10: add appropriate amount of salt, soy sauce, soy sauce, mix well.

Step 11: after adjusting the taste, put the pot on the tempering, stir fry quickly.

Step 12: beautiful, delicious dry fried Niuhe.

Materials required:

Beef: 150g

Rice noodles: 500g

Mung bean sprouts: 250g

Leek: right amount

Chives: right amount

Onion: right amount

Salt: right amount

Soy sauce: moderate

Old style: moderate

Sugar: right amount

Peanut oil: right amount

Precautions: 1. The beef should be pickled in advance. First, feed it with water, then add sugar and soy sauce, finally mix well with peanut oil, and place it for more than half an hour. It's better to put it in the refrigerator for 4 hours, so that the fried beef will be tender. 2. Don't make a mistake in the order of salting beef. Adding sugar can make the beef tender. Don't add salt. It will make the beef water rather than absorb water. The beef will become dry when fried. 3. Beef needs oil. It's just cooked. 4. After the beef is oiled, the oil in the pot must be poured clean, because in the next step, a drop of oil is not needed. If you stir fry the beef in another pot, you need to add oil to run the pot, and then pour the oil clean. 5. Pour out the oil of the pot to the fire heat, burning the best smoke, don't be afraid of rice flour will paste, won't. 6. The bought rice noodles will stick to each other and need to be broken off one by one to fry. At the same time, don't put too many mung bean sprouts, because the firepower at home is not enough. If you put too many bean sprouts, you will get water. If you don't have enough firepower, you can't dry them quickly, which affects the taste. 7. When seasoning, you can leave the fire seasoning mix well, and then put on the stove stir fry. 8. It's better to fry this dish at home with chopsticks than with a spatula. 9. Dry fried beef River, the whole process to stir fry, just enough "pot gas".

Production difficulty: Advanced

Technology: stir fry

Production time: 10 minutes

Taste: salty and fresh