Stir-Fried Rice Noodles with Beef(gan chao niu he )

Dry fried beef River method:

Raw materials for dry fried beef River:

Rice flour 200 grams

Beef hind leg slices... 100g

Onion... 2

Korean food... A little

Carrots... A little

flavoring

Salt... 1 / 2 tsp

Soy sauce... 1 / 2 tbsp

White powder... 1 / 2 tbsp

Sesame oil... A little

The processing steps of dry fried Niuhe are as follows:

Marinate beef slices with soy sauce and white powder for 10 minutes.

Shred Korean cabbage, carrot and scallion.

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In an oil pan, add 2 tbsp of oil. Stir fry the beef slices over high heat until discolored. Add shredded Korean cabbage, shredded carrot and shredded green onion. Stir well. Then add rice flour. Stir over low heat until the rice flour is soft. Add a little sesame oil.

remarks:

1. It's OK to change beef slices into pork slices.

2. The method of the soup is the same as the above steps, except that when the rice flour is added, the boiling soup is poured into the soup, which is boiled over high heat, and then the pot can be started.

Stir-Fried Rice Noodles with Beef

Stir fried beef river is a Cantonese dish made of sprouts, rice noodles, beef and other materials. It is one of the characteristic traditional snacks in Guangdong. It was invented in the late Qing Dynasty and the early Republic of China.

Hefen, also known as Shahe powder, originated from Shahe Town, Guangzhou. It is usually cooked with soup or fried. Dry fried Niuhe is considered to be a big test of the cooking technology of Guangdong chefs.

History of dishes

At the end of the Qing Dynasty and the beginning of the Republic of China, restaurants in Guangzhou could be divided into three types of operation: restaurants, teahouses, and noodle stalls commonly known as "erligan". That is to say, "Hefen" was a popular food mixed with "noodles" and became "erligan".

In 1938, Guangzhou, which had the reputation of "eating in Guangzhou", was invaded by the Japanese invaders and became withered. A businessman named Xu Bin had to end his restaurant business and run a "porridge noodle" stall in Yangxiang road. Because in the past, fried flour was processed by the method of "wet stir frying". One day, the raw flour was just used up, and Xu Bin wanted to go to the puppet area to buy it. Unexpectedly, the puppet area was not allowed to pass, so he couldn't buy it. At this time, there is a traitor in the shop to eat fried noodles, Xu Bin's father Xu bochou said no fried noodles, but the traitor thought that Xu bochou played a trick on him, pulled out a pistol threat, determined to eat. Xu Bin just came back. Seeing this, he had no choice but to go into the kitchen to cook a red iron wok, add sprouts to fry the rice noodles, and then grill the beef with tender oil to deal with the traitor. Who knows that the traitor is a big eater, after every night to patronize. At that time, it was not easy to earn some money to buy raw flour. Xu Bin saw that this kind of stir frying method was accepted by people, and he was also eager to get it. So he made great efforts in the craft, and the "dry fried beef River" came into being. In addition, Guilin chili sauce made Xu Bin's "porridge flour noodle" stalls popular for a while.

After the end of the Anti Japanese War, Dongtian restaurant took the lead in introducing this method into the single end of the banquet, and this cheap street snack began to enter the "elegant hall".

Manufacturing materials

Main ingredients: beef (150g), rice noodles (500g)

Seasoning: mung bean sprout (250g), leek (moderate), chive (moderate), onion (moderate), salt (moderate), soy sauce (moderate), soy sauce (moderate), sugar (moderate), peanut oil (moderate)

Production method

1. Slice the beef, grab it well with water, let it eat water, add raw soy sauce and sugar, and finally marinate with peanut oil for at least half an hour.

2. He Fen bought back with his hand to break off the adhesion.

3. Wash mung bean sprouts, leeks, onions and chives.

4. Cut leeks, chives and onions into sections.

5. Heat the oil in the pan, remove the oil from the beef, and remove the oil as soon as it changes color.

6. Drain the beef and set aside.

7. Pour the oil out of the pan without leaving any oil. Heat the pan. Put the mung bean sprouts, rice noodles and onion into the pan.

8. Mix the mung bean sprouts with the rice flour and stir fry until the mung bean sprouts are soft.

9. Remove from heat and add beef, leek and scallion.

10. Then add the right amount of salt, soy sauce, soy sauce mix well.

11. After adjusting the taste, put the pot on the tempering, stir fry quickly.

12. Beautiful, delicious dry fried Niuhe.

Production method 2

Ingredients

Main materials

200g dried rice noodles, 250g bean sprouts, 150g beef and 1 onion

accessories

Proper amount of salad oil, a little salt, 1 teaspoon cooking wine, 2 teaspoons raw soy sauce, 1 teaspoon old soy sauce, 1 teaspoon oyster sauce, half a teaspoon sugar, half a teaspoon sesame oil and 2 green onions

Kitchenware

1 frying pan

step

1. Bring the water to a boil and add the dried rice flour.

2. After boiling, remove and drain.

3. Wash the bean sprouts and drain the water.

4. Cut the onion into shreds.

5. Marinate beef slices with salt, cooking wine, soy sauce and salad oil for a while.

6. Stir fry the beef slices in the oil pan.

7. Wait for the beef to change color and serve.

8. Saute shredded onion in another oil pan.

9. Add the bean sprouts and stir fry.

10. Add the boiled rice flour and stir well with chopsticks.

11. First make a sauce: add oyster sauce, soy sauce, soy sauce and sugar, sesame oil, stir well and set aside.

12. Add in the sauce, mix well, sprinkle with scallion, then out of the pot.

Production method 3

Material Science

Main ingredient: 300 grams of rice flour

Accessories: 80g beef (lean), 50g mung bean sprouts

practice

1. Clean the beef, cut into shreds, stir with soy sauce and cornmeal, marinate for half an hour to make it taste well. Wash scallion and cut into sections, peel ginger and cut into shreds, wash bean sprouts and set aside.

2. Heat the pan over high heat and add oil. When the oil is 30% hot, slide the pickled shredded beef into the pan and stir fry until the beef turns white. Set aside.

3. Heat the remaining oil in the pot, add shredded ginger and rice flour, stir fry, then put shredded beef into the pot, add scallion, bean sprouts and shredded pepper, stir fry, and mix them evenly. Add soy sauce, soy sauce and sugar, continue to stir fry until cooked.

What to eat

nutritive value

Hefen

It contains protein, carbohydrate, vitamin B1, iron, phosphorus, potassium and other nutrients, which are easy to digest and absorb. It has the effect of Tonifying the middle and Qi, strengthening the spleen and stomach.

beef

Beef is sweet in taste and flat in nature. It can return to the spleen and stomach meridians. Beef has the functions of Tonifying the spleen and stomach, supplementing qi and blood, strengthening muscles and bones, and eliminating edema. Beef is rich in protein, amino acid composition is closer to human needs than pork, can improve the body's resistance to disease, growth and development, and after surgery, after the rehabilitation of people in the supplement blood loss, repair tissue and other things are not suitable. Cold winter food beef, has the warm stomach function, is the cold winter tonic good product.

According to traditional Chinese medicine, beef has the functions of Tonifying Qi, nourishing spleen and stomach, strengthening muscles and bones, resolving phlegm and calming wind, relieving thirst and stopping salivation. It is suitable for people with middle qi depression, shortness of breath, body deficiency, weakness of muscles and bones, anemia, long illness and yellow and dizzy face.

Food taboo

Patients with skin disease, liver disease and kidney disease should be careful to eat. Those with deficiency of spleen and stomach should not eat.

main features

Dry fried Niuhe has bright color, tender and burnt beef flavor, smooth rice noodles, dry and juicless plate, fresh flavor and rich ingredients.

External evaluation

Honors

In 2010, he was named the top ten cookbook champion of 2009 by Los Angeles Times.

Dish evaluation

Forced out of dry fried Niuhe: dry fried Niuhe must be fried quickly. Stir fry well, but not too fast, otherwise the powder will break. The amount of oil must be controlled accurately, otherwise it is too greasy and not delicious. Therefore, dry fried Niuhe is regarded as the touchstone to test the cooking skills of Guangdong chefs, just like egg fried rice, which can test the basic skills of chefs.

Production production

1. Don't put too much oil when frying rice noodles, otherwise the fried rice noodles are easy to be greasy. Just a little more than usual.

2. Don't use a shovel when frying rice noodles. It's suggested to stir fry in a pan. It's not easy to break rice noodles. You can also use chopsticks to assist.

3. When marinating beef, you can beat the beef with your hands until it is strong. Beaten beef tastes more tender and smooth.

4. Don't like the color is too heavy can reduce the amount of old.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Gan Chao Niu He