Guangdong snack "dry fried beef River"(jia chu mei wei zhi gan chao niu he guang dong xiao chi )

Guangdong snack "dry fried beef River"

Introduction:

"The main material of dry fried Niuhe River noodles, also known as Shahe powder, comes from Shahe Town, Guangzhou. It is usually fried. If it is purchased from the supermarket, it must be cooked in advance and then fried. In 1938, during the Japanese invasion of China, Guangzhou chef Xu Bin created the dry fried Niuhe (because there are beef slices, referred to as Niuhe). Later, the Xu family cooked food stall became the first restaurant in Guangzhou to sell dry fried Niuhe. After the Anti Japanese War, Dongtian restaurant took the lead in introducing dry fried Niuhe into the banquet

Production steps:

Step 1: slice the beef, marinate it with soy sauce and cornmeal, cut the leek and shallot into sections, and shred the onion!

Step 2: put the marinated beef into the oil pot. Pay attention to spread out the beef, pull the oil (over oil) and set it up for use. Leave some oil in the pot. Pour in the shredded onion, rice noodles, leeks, shallots and mung bean sprouts while it's hot. Stir gently with a frying spoon and chopsticks to stir and stir (it's better to shake the pot to avoid crushing the rice noodles)

Step 3: after stir frying the rice noodles, pour in the well oiled beef, add the old soy sauce, raw soy sauce and three seasonings, and stir fry evenly.

Materials required:

Rice noodles: 300g

Beef: 80g

Mung bean sprouts: 50g

Onion: 30g

Leek: 20g

Shallot: 20g

Soy sauce: 5g

Veteran: 5g

White granulated sugar: 5g

Chicken powder: 5g

Salt: 10g

Note: dry fried Niuhe pays attention to "wok gas", must stir fry quickly; to stir well, gesture can not be too fast, otherwise the powder will break, like friends, food continue, next time is wet fried Niuhe!!!

Production difficulty: ordinary

Technology: stir fry

Production time: 10 minutes

Taste: Maotai flavor

Chinese PinYin : Jia Chu Mei Wei Zhi Gan Chao Niu He Guang Dong Xiao Chi