Fried rice noodles(gan chao he fen )

Fried rice noodles

Introduction:

"Niuhe is a Cantonese term. Niuhe refers to beef and Hefen. Hefen, also known as Shahe powder, originated from Shahe Town, Guangzhou. Dry fried Niuhe is a kind of Guangdong cuisine, fried with sprouts, rice noodles, beef, etc. In Guangzhou, Hong Kong's tea restaurants, overseas Cantonese restaurants, dry fried Niuhe almost become essential dishes. Like to eat Niuhe, one is like its fried taste, one is the deep color caused by saliva. Niuhe is divided into wet fried and dry fried. Today we are doing dry fried Niuhe. Niuhe is relatively fragile and easy to break when fried. So it's not recommended to use shovels, chopsticks are better. Of course, it's even better if you go back. I do this version of the color is slightly heavy, if you like the light color can reduce the amount of old style

Production steps:

Step 1: prepare the ingredients.

Step 2: shred the onion, cut the garlic seedling into oblique sections, slice the sirloin upside down and put it into a bowl, add salt, 1 teaspoon of soy sauce, cooking wine and dry starch, grasp well by hand, beat for 5 minutes, put aside and marinate for about 15 minutes.

Step 3: shred the onion, cut the garlic seedling into oblique sections, slice the sirloin upside down and put it into a bowl, add salt, 1 teaspoon of soy sauce, cooking wine and dry starch, grasp well by hand, beat for 5 minutes, put aside and marinate for about 15 minutes. A little pot of boiling water, put in the rice flour, boil for 1 minute, then remove and dry.

Step 4: pour a little oil into the pan and stir fry a little more than usual. When the oil temperature is about 70%, add the marinated beef fillet, fry until one side changes color, and then turn over. Serve immediately after both sides are discolored to avoid aging.

Step 5: keep the remaining oil in the pan, add onion shreds and mung bean sprouts, stir fry quickly over high heat, and break the raw material

Step 6: keep the remaining oil in the pan, add the shredded onion into the pan, stir fry quickly over high heat and break the raw onion.

Step 7: stir fry beef tenderloin, add soy sauce, soy sauce, sugar and salt, mix well with chopsticks.

Step 8: stir fry beef tenderloin, add soy sauce, soy sauce, sugar and salt, mix well with chopsticks.

Step 9: put in the rice flour and mix it with chopsticks.

Step 10: put in garlic sprouts, stir fry for a few seconds, then remove.

Materials required:

Rice flour: 200g

Onion: half

Beef tenderloin: 100g

Garlic sprouts: 2

Soy sauce: 2 tbsp

Soy sauce: 1 tbsp

Cooking wine: 1 tbsp

Sugar: 1 teaspoon

Salt: 1 / 4 teaspoon

Starch: 1 tbsp

Note: 1: do not 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: What I bought is fresh rice flour. It's vacuum compressed together. It's easy to break if it's dispersed. So blanch it with boiling water until it's loose. Don't cook it for a long time. 3: 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.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: garlic

Chinese PinYin : Gan Chao He Fen