Rice flour is a major specialty in Fujian, and there was an example of rice flour export in the Ming Dynasty. It is not only one of the earliest rice noodles to go abroad, but also enjoys a high reputation in the Southeast Asian market. It is an excellent representative of flavor snacks in Fujian food culture. Cheap and good quality, well-known at home and abroad, especially loved by overseas Chinese. People call it Xinghua rice noodles.
The most important step in frying rice noodles in restaurants is to soak them in warm water, because rice noodles are easy to cook, and too hot water will soften them. Rice noodles are not suitable for frying when they are soft. After soaking in powder, shred the pork and mix well with black pepper, soy sauce, cooking wine and starch. Soak mushrooms and shrimps in water in advance, and dice them after soaking. Cut the cabbage smaller. Beat the eggs and slice the Cantonese sausage.
Then stir-fry the ingredients in the order of eggs, sausages, pork, mushrooms, dried shrimps and cabbage, and add a little sugar and salt to taste. Try not to add water in this process! Don't add it, don't add it! If you really want to add it, you must add it bit by bit. Stir-fry until 80% cooked, and add rice flour. You can gently pull the rice noodles with your hands before entering the pot to avoid the rice noodles being too long to stir fry. It is suggested to stir fry with chopsticks, add a little chicken essence and soy sauce, stir well and dry over medium heat. Beginners are not sure that they can use a small fire.
Then there is the suggestion of using cabbage for fried rice noodles, that is, cabbage, or cabbage; A very important reason is that it has less water and is easy to cook; Fresh mushrooms and shrimps are not recommended. First, it is not fresh, and second, the ingredients do not match; If it is fried noodles, fresh mushrooms and shrimps are more suitable than dry goods. But fry this rice noodle, remember not to use it. Finally, it must be noted that it is best not to add water during the whole process. If there is, add it bit by bit, unless you like the wet taste, but the fried powder looks ugly.