Poor thing! I used this word, but I understand it a little.
First, there are differences in diet between north and south. Our cumin fried noodles in the north are so fragrant that you haven't eaten them. It's quite pitiful.
Second, many years ago, I first ate fried rice noodles in Yandang Mountain, Wenzhou. The taste is unforgettable so far, full of mellow, the more you chew, the more fragrant.
I just know that rice can be made into such fine powder, which is really delicious. For several days, Friedvermicelli didn't eat enough seafood. The rice is delicious and the side dishes are varied.
I really admired southerners at that time. I am so happy that I can eat Friedvermicelli every day. My name is Friedvermicelli.
When I get home, I think of Friedvermicelli every time I see dried rice noodles in the supermarket. But because I couldn't do it, I never bought it. I think it must be sticky when cooking. How to fry it?
Later, a netizen in the south said, I used to cook when I was a child, and I never had to cook. I can fry it in warm water.
In the frying process, the rice noodles with sufficient water will be fried until dry, fluffy and delicious, and there is not a drop of oil at the bottom of the plate.
Then I tried several times and got a few tips. I don't think fried rice noodles are a mystery anymore. I just want to eat them.
As for side dishes, people can be rich and thrifty, and meat can be vegetarian. The most common ones are shredded cabbage and carrots, as well as shredded pork, mushrooms and shrimps.
The most talked about is pumpkin fried rice noodles. It's the old pumpkin sauce that has been fried until it is wrapped in every rice noodle. It comes from My Sweetie, which adds freshness and flavor. It is said that this is the favorite of Minnan people.
I will learn one. Although it is not authentic, it is delicious. At least northerners are not poor. You can eat fried rice noodles if you want.
Fried rice noodles with pumpkin
Ingredients: 65438+ 0 pieces of fine rice flour, 3 pieces of Chinese cabbage leaves, half a carrot, half a bowl of pumpkin sauce and 7 mushrooms.
Seasoning: 4 tablespoons light soy sauce, a little light soy sauce, 1 tablespoon white sugar, a little rice vinegar, and half a teaspoon salt.
Exercise:
1. First, soak the dried rice noodles in cold water for ten minutes.
Soak in soft water, bounce it slightly, and then take it out to dry in water.
2. Wash carrots, cabbage and mushrooms and cut them into filaments.
Chop the onion and ginger and set aside.
3. Low heat, add chopped green onion and Jiang Mo after the oil in the pot is hot, and stir-fry until fragrant.
Add mushrooms and stir-fry for one minute.
4. Add shredded carrots, stir-fry for 1 minute until half cooked, then pour in pumpkin puree and mix well.
5. Add rice noodles and shredded cabbage, stir fry over high heat, and then officially start frying rice noodles.
Hold a shovel in one hand and chopsticks in the other, and stir with both hands, so that rice noodles can be mixed with vegetables.
This step should always be operated on a big fire, and the pot should be very, very hot, so that the rice noodles will not stick to the pot.
6. After the cabbage collapses, add seasoning and continue to stir-fry until the rice noodles are even in color, and stir-fry until there is no drop of juice and oil at the bottom of the pot.
The rice noodles are almost cooked. Have a taste and turn off the fire when it's delicious and delicious.
Tips:
Soak rice noodles in cold water or hot water. Soak in cold water for 5- 10 minutes, and soak in hot water for 3-4 minutes until the rice noodles become soft. Don't soak it for too long, or it will break into small pieces when frying.
It's just that different brands of rice noodles have different textures. Rice is rich in flavor, and it is not afraid of breaking strips.
Buy fine rice flour, try to choose a slightly yellow color, which is easy to fry if it is only soaked and not boiled, and it is not white or bright.