Dry fried beef river is made of sprouts, rice noodles, beef and other materials. It was invented in the late Qing Dynasty and the early Republic of China. It is a special snack in Guangzhou, Guangdong, and belongs to Cantonese cuisine. The dishes are oily and shiny, the beef is tender and fragrant, the rice noodles are smooth, the dishes are dry and juicy, the entrance is fresh and fragrant, and the ingredients are diverse and rich.

Dry-fried beef oil is greasy, but it will paste if there is too much oil. Moreover, each river powder should be uniform in color and taste. Too much soy sauce will be too heavy, and not enough soy sauce will be too light. If the beef is overcooked, the original juice will remain in the beef. Therefore, dry fried beef river is considered as the "touchstone" to test the cooking skills of Guangdong chefs, just like fried rice with eggs, which can test the basic skills of chefs. Tea restaurants in Guangzhou and Hong Kong, Cantonese restaurants overseas, and fried beef river have almost become an essential dish.

Matters needing attention in dry frying Niuhe

1, it is suggested that the beef slices be thinner, then use a little salt, sugar, appropriate amount of soy sauce and soy sauce, grab a little egg white first, and then add appropriate amount of starch to marinate for about 10 minute. When curing beef, you can beat the beef by hand until it becomes firm.

2. Although beef and rice noodles are the main characters of dry-fried beef river, side dishes are also essential, and even to some extent, the choice of side dishes is crucial to the success or failure of dry-fried rice noodles. Bean sprouts are essential. I suggest you choose crispy mung bean sprouts instead of hard soybean sprouts.

3. Put more oil in the fried rice noodles than usual, but not too much. Without oil, rice noodles will stick to the pot and will not smell good when fried. And if there is too much oil, it tastes greasy.