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

Stir-Fried Rice Noodles with Beef

Introduction:

"In the world cup, the world is upside down, the spirit of midnight and the drowsiness of the day. Even if you work hard, your head is dizzy. It took three days to adjust! Today, when I came home from work, I washed my hands and prepared to cook. Over the past few days, I've always wanted to eat "fried beef noodle", but the Shahe noodle made in Guangdong hasn't been in the supermarket recently! Now the spirit of the head began to recover, suddenly on a whim, tonight we will do a "dry fried cattle River" whole strategy, ha ha! From making rice noodles to stir frying beef noodles, it's all over again. Without dried Shahe noodles, you can still eat your mouth. Just make it with ready-made rice, and you'll have all the ingredients. "

Production steps:

Step 1: raw materials of rice noodle: 200g fine rice, 300ml water; cooking accessories: 100g beef fillet, 40g fresh mushroom, 40g onion, 100g mung bean sprouts, 5g shredded ginger; seasoning: 10g fresh soy sauce, 15g oyster sauce, 1g pepper, 10g yellow rice wine, 20g peanut oil.

Step 2: soak the rice in water for 1 hour.

Step 3: then put it into the cooking machine and beat it into pulp at high speed, then soak the rice pulp for half an hour.

Step 4: soak the rice paste for half an hour.

Step 5: salt the sliced beef fillet.

Step 6: pepper.

Step 7: salting rice starch and wine.

Step 8: cut the carrots into thick strips and the ginger into thin strips.

Step 9: shred the onion and set aside.

Step 10: cut fresh mushrooms into shreds.

Step 11: wash the bean sprouts and set aside.

Step 12: put cooking oil on the cake plate.

Step 13: scoop the stirred rice slurry into it, spread it flat, and the thickness should be uniform.

Step 14: bring the water to a boil.

Step 15: put the rice paste tray into the cage drawer, steam it with high heat for 1 minute, and take it out when the rice husk solidifies.

Step 16: steam 5 8-inch-diameter rice skins with this amount of rice pulp, and put the steamed rice skins on the cutting board to cool.

Step 17: then fold it up and cut it into 1cm wide strips with a knife. This is the same as making cold skin in Shaanxi Province, only using rice paste.

Step 18: standby.

Step 19: heat up the frying spoon, add peanut oil and sliced beef, cook in yellow rice wine, then stir fry the beef with high heat for a few seconds to make the beef smell scorched, then stir fry with shredded ginger.

Step 20: add shredded onion, Shredded Mushroom and shredded carrot and stir well. Pour in rice flour and stir well.

Step 21: cook in soy sauce, stir fry quickly and evenly.

Step 22: cook in oyster sauce.

Step 23: finally put in the mung bean sprouts, stir fry well, cut off the raw, then take out the pot code plate to eat.

Materials required:

Rice: 200g

Water: 300ml

Beef fillet: 100g

Mushroom: 40g

Onion: 40g

Mung bean sprouts: 100g

Shredded ginger: 5g

Fresh soy sauce: 10g

Oyster sauce: 15g

Pepper: 1g

Yellow rice wine: 10g

Peanut oil: 20g

Note: features: red and bright color, burnt flavor, tender and smooth meat, fresh and refreshing, meat and vegetable collocation, rich nutrition. Warm tips: 1, dry fried beef River, to choose the best beef fillet, fried tender, smooth taste. 2. When making rice paste, you should choose white and oily rice to make it. The color and taste will be very good. You must not use indica rice or large quantities of machine rice. The rice skin will be very bad and fragile. 3. Dry fried Niuhe must use a high fire to stir fry the burnt flavor. Keep turning the spoon in a few seconds. This requires that the fire should be in place. 4. Bean sprouts, leeks to the last class, stir fry evenly, a little off raw can be out of the pot, must not neglect, otherwise it is not delicious.

Production difficulty: ordinary

Technology: stir fry

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Gan Chao Niu He