Homemade fried beef River(jia chang mei shi zi zhi gan chao niu he )

Homemade fried beef River

Introduction:

"He Fen" is also called "Sha He Fen". It was also called "Shui He Fen" or "Shui Fen" at the earliest. This kind of powder was first born in Shahe Town, Guangzhou. It was invented by Hakka people and has a history of nearly 200 years. The main raw material of Shahe powder is rice. First, the rice is grinded into rice slurry by stone mill, and the water is natural mineral water from Baiyun Mountain. The production method is that the ground rice slurry is steamed into skin, and then cut into strips for cooking or mixing. In fact, it is the same as the cold skin or powder skin in the north. After industrialization, fresh flour was dried and sold at home and abroad. Because of its excellent texture, Shahe flour was highly praised by Chinese at home and abroad, making it famous all over the world. Up to now, wherever there are Chinese, all Cantonese restaurants have this food. "Shahe powder" was first made with fresh ingredients. It was hard to get it if you left Guangzhou, unless you invited an expert to make it in the store. I remember when I was a child, I ate Shahe powder in Guangzhou. People steamed and sold it now, and many masters fried it for you. However, the taste of dried Shahe powder is not as good as that of fresh skin at that time. "Shahe powder" can be fried with vegetables, seafood, and the most famous is fried with beef. This method of stir frying beef, the most particular is to use stir frying, making up fast and fragrant. If you have a good command of the firepower, it will make the beef taste barbecue. After frying, the beef is dry but tender. After eating a dish of rice noodles, there is no soup on the plate. Therefore, it is called dry frying, and "dry fried beef River" gets its name. I bought several times the dried Shahe powder sold in the supermarket, but it didn't taste like that, and the quality of the powder was different, some were very bad, some were very hard, and others had a strange smell that I couldn't tell. It seemed that the rice was moldy. In a word, it was not delicious! Since I eat food and like to stir up delicious food in my spare time, I especially like to relive the feeling of eating Shahe powder and other Guangdong snacks when I was a child. Gradually, whenever I have the opportunity to treat in a high-end restaurant, I will never let go when I meet a famous teacher in the restaurant. I always make friends with others attentively. Every time I asked the manager on duty to call my master to the private room, light a cigarette and pour wine. I couldn't help boasting that my master's food was authentic, ha ha! In fact, the main purpose is to learn some cooking skills from the master. Later, I made a lot of friends. In addition to asking for advice from the masters, I also thought about it blindly. After a long time, I found out one or two things. Anyway, I don't think it's like three things, ha ha! In recent years, what I eat is fried rice noodles made by myself, and the taste is acceptable. My friends all say it's good when they come home to taste it, which makes me become a semi immortal! As long as you have free time, you can have enough energy to cook. You often think about the wonderful taste of the fried food while you are cooking. You can't stop swallowing your saliva, and you can't help feeling greedy. Cooking is not only an art, but also a way to satisfy one's cravings. I would like to urge you to cook often. Dear friends, ha ha! The main methods of this family's "homemade dry fried beef River" are as follows:

Production steps:

Step 1: first put a little soda into the beef. Generally, put about 0.3-0.5 g soda into 100 g beef. Just a little bit of soda is enough. Then add 15-20 g clean water and hold for 10 minutes.

Step 2: after ten minutes, drop a few drops of soy sauce into the meat.

Step 3: add about 10 grams of oyster sauce.

Step 4: put oyster sauce and sprinkle a little black pepper.

Step 5: add a few drops of Shaojiu to the beef, and grasp it with your hands repeatedly.

Step 6: finally sprinkle a little starch, grasp the meat with your hands again until it is thick, so that the seasoning can be fully absorbed into the meat.

Step 7: add a little oil and marinate for 5 minutes.

Step 8: pour the rice flour into the cooking basin, add the mung bean starch and mix well.

Step 9: add the wheat flour and mix well.

Step 10: sprinkle 1 gram of salt and mix well.

Step 11: mix all the raw materials well, then pour them into clean water to stir. When stirring, use a little force to mix the powder and water thoroughly.

Step 12: let it stand for half an hour.

Step 13: Boil the water in the pan to preheat the container for hanging skin. When hanging skin, you can use iron plate or small frying pan. I use a small frying pan to make it easier to use and not easy to be scalded.

Step 14: scoop in the right amount of rice paste and pour it into the frying pan. Squat the frying pan into the boiling water pan and scald the skin with hot water.

Step 15: blanch the rice paste until it solidifies.

Step 16: then scoop in the cool water and take it out to control the water.

Step 17: cut the rice peels into strips with a knife after making them one by one.

Step 18: then mix in a little cooking oil to prevent adhesion.

Step 19: heat up the frying spoon, add proper amount of cooking oil, and pour the prepared beef into the pot to disperse. Stir fry the beef with high heat to lock the water and make it scorched.

Step 20: then pour in all the ingredients except leek and stir well.

Step 21: stir well and pour in the rice flour.

Step 22: add Shaojiu and soy sauce, stir fry with soy sauce.

Step 23: add oyster sauce and stir well.

Step 24: then sprinkle a little pepper and stir fry well. At this time, stir fry quickly.

Step 25: stir well all the ingredients and pour in the leeks.

Step 26: stir over high heat for two times to get out of the pot.

Step 27: out of the pot code plate can be on the table to enjoy.

Materials required:

Refined rice flour: 100g

Wheat flour: 50g

Mung bean starch: 50g

Salt: 1g

Water: 350ml

Sliced beef: 100g

Leek: 50g

Beets: 30g

Jingbaitiao: 100g

Carrot stick: 20g

Onion strips: 20g

Fresh soy sauce: 20g

Veteran: 5g

Oyster sauce: 20g

Shaojiu: 15g

Black pepper: 0.5g

MSG: 1g

Soda powder: 0.5g

Starch: 5g

Cooking oil: proper amount

Note: the characteristics of dry fried beef River: the color is oily and bright, the beef is tender and burnt, the rice noodle is smooth and smooth, the plate is dry and juicless, the taste is fresh and fragrant, and the ingredients are diverse and rich. Warm tips: 1, beef just need a little soda, beef to pulp for a long time, taste good. It is suggested that for the sake of health, it is better not to use soap water. 2. It's better to cut a centimeter wide strip after the rice husk is made. Of course, it's OK to like wider strips. 3. When frying, it is necessary to stir fry quickly, so that the taste will have the taste of barbecue, which is very delicious. The operation method should be based on quick turning, and it's better not to stir vigorously back and forth, because the fresh skin is fragile. This home-made "homemade dry fried beef River" is ready for friends' reference only!

Production difficulty: ordinary

Technology: stir fry

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Jia Chang Mei Shi Zi Zhi Gan Chao Niu He