The basic steps of stir-frying river noodles are as follows:
1, peel or pick the river noodles loose, put two tablespoons of oil in the wok and heat it up, put in the river noodles, add a small amount of soy sauce, and add two tablespoons of water to stir-fry the river noodles, stir-fry it up, stir-fry it up, and the water is moderate, then you can put the river noodles in the dish.
2. Stir fry the meat and vegetables in a separate pan. Stir fry the meat and vegetables, spread on the surface of the fried rice noodles, that is, a dish of smooth and delicious fried rice noodles.
Here are a few typical river noodle recipes. The reader comprehends and flexibly adapts. Will definitely cook with Guangdong characteristics, flavorful river noodles.
Slippery fried river noodles
Raw materials: 500 grams of river noodles, 200 grams of pork or beef, 200 grams of vegetables, a teaspoon of garlic, several slices of ginger, green onion two cut into small pieces.
Marinade: ? tablespoon of soy sauce, ? teaspoon of sugar, 2 tablespoons of oil, 1 tablespoon of water.
Thickening sauce: one cup of stock or water, 1/3 teaspoon of salt, ? tablespoon of light soy sauce, one teaspoon of dark soy sauce, sesame oil, a pinch of pepper, ? teaspoon of sugar, and one tablespoon of cornstarch.
Preparation:
1. Wash pork or beef, drain, cut into thin slices, add marinade and marinate for 10 minutes, then sear in boiling water until half-cooked. (Reserve boiling water for searing vegetable hearts).
2, remove the old part of the heart of the vegetable, put into boiling water, searing, become the greens, pick up and drain.
3: Peel or pick the rice noodles loose, add 1/3 teaspoon salt and mix well.
4: Heat 2 tablespoons of oil in a wok, add the noodles and 2 tablespoons of water and stir-fry until the water is dry.
5: Heat 2 tablespoons of oil in a pan, stir fry ginger and garlic, add green onion, add 1 teaspoon of wine, thicken the gravy. When the gravy boils, put pork or beef to cook, then stir fry the vegetables. Spread on the river noodle is ready.
Note: Soy sauce is light-colored soy sauce, dark soy sauce is thick-colored soy sauce, and cornstarch is a kind of starch. Thickening: It is a powder made by mixing dry starch with water, called water starch. Thickening is the dish is close to cooking, the water starch will be adjusted to pour on the dish, in order to improve the color, aroma, taste and shape of the dish. The soup is made of bones, lean meat, old chicken, peeled ham and other raw materials boiled.
Meat Fried River Noodles
Meat Fried River Noodles Ingredients: 500 grams of river noodles, 200 grams of beef or lean pork, 200 grams of mung bean sprouts, 50 grams of leeks, green onions two, ginger a little.
Marinade: ? tablespoon dark soy sauce, 1 teaspoon light soy sauce, ? teaspoon sugar, ? teaspoon cornstarch.
Seasoning: one tablespoon of dark soy sauce, one teaspoon of sesame oil, a little pepper.
Preparation:
1. Wash the meat, drain, cut into thin slices and marinate with marinade for ten minutes; soak in oil (or sear in slightly boiling water until almost cooked, then remove and drain).
2, the mung bean sprouts remove the head and tail, wash, drain. Wash leeks, cut into small pieces, drain, green onion shredded.
3: Pick and loosen or peel the rice noodles, add 1/3 teaspoon salt and mix well.
4: Heat four tablespoons of oil in a wok, add mung bean sprouts and ginger and stir-fry for two seconds, add two tablespoons of water to the wok, stir-fry the rice noodles, add seasonings and meat and stir-fry until half dry, add green onions and leeks and stir-fry until evenly distributed on a plate.
Note: Chicken or barbecued pork can also be used. Cooked chicken, sliced or peeled into shreds, barbecue pork sliced.
Shrimp fried rice noodles
Raw materials: 500 grams of rice noodles, 200 grams of shrimp, three eggs, three green onions cut into small pieces.
Marinade: sesame oil, a little pepper, salt 1/6 teaspoon, half a teaspoon of cornstarch.
Seasoning: one teaspoon of soy sauce, 1/3 teaspoon of salt, one tablespoon of oil.
Thickening sauce: one and a half teaspoons of cornstarch, seven and a half tablespoons of water.
Making process:
1. Wash shrimp, drain and marinate with marinade for ten minutes; soak in oil, or in a colander, drain water and oil.
2, eggs with seasoning beaten, add shrimp.
3, the river noodle pick loose or peeled, to the pot of two tablespoons of oil to heat, add the river noodle, add salt 1/3 teaspoon, two tablespoons of water and stir fry until the river noodle is cooked, and the water boiled, served in a dish.
4. Heat 2 tablespoons of oil in a pan, thicken the gravy and cook, immediately pour the egg and shrimp and stir-fry to cook, and then put it on the noodles.
Luncheon meat soup noodles
Raw materials: 300 grams of rice noodles, canned luncheon meat 250 grams, Chaoshan or Tianjin winter vegetables, green beans, salt, pepper, taste powder, soup, each appropriate amount.
Making process:
1, put the river noodle into boiling water, hot, drain, into a bowl.
2, cut the luncheon meat into long square strips, wash and squeeze the water out of the winter vegetables, wash the green beans.
3, the pot into the soup, vegetables, green beans, cook until the beans are cooked, put the lunch meat to cook for 5 minutes, add salt, monosodium glutamate, pepper, seasoning, the lunch meat and soup poured into the bowl of rice noodles into the fresh and tender soup noodles.
Beef Brisket Soup Noodles
Materials: 500 grams of beef brisket, river noodles, vegetables, chopped green onions. A large piece of ginger pat loose, four red onion head to remove the red coat.
Seasoning: one star anise, one grasshopper patted, two tablespoons of dark soy sauce, three tablespoons of soy sauce, one tablespoon of wine, two teaspoons of bowl, 1/4 teaspoon of salt.
Soup ingredients: six cups of stock, salt to taste, half a teaspoon of sugar, a pinch of pepper, boil these ingredients.
Making process:
1, put the brisket into boiling water and cook for ten minutes, take out and wash;
2, heat two tablespoons of oil in a wok, stir the ginger and red onion, add three cups of water or the right amount to boil, put the brisket to boil, cook for one hour on slow fire, add the seasonings and cook on slow fire until the brisket is soft, it takes about one hour, turn it over during the cooking process, and the brisket will be immersed in the sauce when it is not being eaten;
.3, the river noodle into boiling water hot, fish up into a bowl, add the soup and chopped green onion. Add the soup and chopped scallions. Add the vegetables into the bowl as well;
4. Take the beef brisket, cut it into pieces, put it on top of the vermicelli, and pour a little of the brisket juice into the bowl. The rest of the original pieces of beef brisket is still immersed back into the juice.
斋炒河粉
用料：河粉250g, mung bean sprouts 200g, chives 100g.
Seasoning: 2 tablespoons of dark soy sauce, 2 tablespoons of soy sauce, 1/4 teaspoon of salt, a little pepper, 2 tablespoons of water.
Seasoning:
1, loosen or peel the vermicelli;
2, wash the mung bean sprouts and drain;
3, wash the leeks, drain, and cut into small pieces.
4, the pan under the oil three tablespoons of hot, into the mung bean sprouts fried a few times, pour into the river noodle stir fry, add seasonings and leeks stir fry until the juice is dry, the color is uniform on the plate that is complete.
Ham soup noodles
Materials: 250 grams of rice noodles, 100 grams of ham, 80 grams of green beans, 6 mushrooms, 2 tomatoes, soup, salt, monosodium glutamate.
Making process:
1, ham cut into small slices, green beans in boiling water hot, mushrooms softened with water, washed and removed, tomato washed and sliced.
2. Peel or pick loose the river noodle, hold it in a colander, scald it in boiling water and serve it in a bowl.
3, hot into the pot to boil, add mushrooms to cook, seasoned with ham, green beans, tomatoes and then boiled, poured into the bowl of rice noodles is ready.
Features: white river noodles, dark brown mushrooms, green beans, tomatoes, bright red, beautiful color, color and flavor.
Abalone soup noodles
Raw materials: 300 grams of river noodles, a can of canned abalone, 80 grams of green beans, 6 mushrooms, soup, monosodium glutamate, salt.
Making process:
1, soften the mushroom and remove the tip, abalone removed and cut into slices.
2, the river noodle in a leaky spoon, put into the boiling water, drain the water, served in a bowl.
3, on the soup, abalone into the pot to boil, add mushrooms, seasoned with green beans, boiling, spread on the river noodle surface that is ready.
Features: abalone slices are tender and fragrant, and the soup is clear and flavorful.
Cold Mixed Chicken Shredded River Vermicelli
Raw materials: 200 grams of river vermicelli, 300 grams of chicken, 150 grams of cucumber, red chili pepper, seasonings, each appropriate amount.
Making process:
1, the boiled chicken, torn into shreds.
2, cucumber washed, put into boiling water hot take out, even the skin cut into julienne, as if salt for a few minutes.
3, red pepper washed and cut into julienne.
4, shredded chicken add soy sauce, sesame oil, sugar and monosodium glutamate mix well.
5, the river noodle and cucumber silk mix well, add the appropriate amount of salt, soy sauce, sesame oil, vinegar, sugar, mix well on the plate, laying on the shredded chicken and red pepper shredded into.
Features: refreshing colors, contrasting, cool and refreshing in the mouth.