Stir-Fried Rice Noodles(chao he fen )

Stir-Fried Rice Noodles

Introduction:

"I've been at home for more than a year. I like to enjoy and learn the delicious food made by many experts. No matter what you do, it's good to help the people in need. Sharing is a virtue."

Production steps:

Step 1: wash about 200g streaky pork, remove the foam with boiling water, and then slice it into slices and fry it out slightly

Step 2: stir the pork to the side of the pot, cut the dried tofu into strips, fry until yellowish, and serve in a bowl

Step 3: tear the Pleurotus eryngii into strips and fry them in the pan

Step 4: cut the leek core into 3-4cm segments, stir fry in the pot, add appropriate amount of salt and continue to stir fry

Step 5: stir fry the rice noodles with a shovel in one hand and chopsticks in the other hand. Add 1:1 soy sauce into the water and stir fry in the pan. Add appropriate amount of oyster sauce and chicken essence and stir fry for a while

Materials required:

Rice flour: moderate

Streaky pork: moderate

Pleurotus eryngii: right amount

Leek core: right amount

Dried tofu: two pieces

Salt: right amount

Old style: moderate

Chicken essence: appropriate amount

Oyster sauce: right amount

Note: 1. Pleurotus eryngii must be torn by hand, the knife cut taste is not good. 2. The old soy sauce mixed with water is to make the color of rice noodles uniform. 3. You can prepare all the materials to be torn and cut in advance, and then start frying, so as to avoid confusion

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: Original

Chinese PinYin : Chao He Fen