Fried rice noodles: fried rice noodles (fine), fried rice noodles (Guilin rice noodles, coarse)

Fried rice noodles: dry fried beef river, wet fried beef river (Guangdong rice noodles, Guangzhou)

Rice noodle practice

Noodles in the north are all made of wheat. There are noodles made of this kind of rice in the south, including Sichuan Baijia rice noodles, Guilin rice noodles, Yunnan-Guizhou rice noodles, Hunan rice noodles and fried rice noodles. Different places have different practices, and the practices of light rice noodles are very different, but they are all delicious. The simplest way is to cook the chicken essence in rice flour, and then release the vegetable leaves, salt and dried onion and garlic oil from the bowl.

Materials:

Slice lean beef properly, Jiang Mo, sugar, rice flour, soy sauce, cooking wine, chopped Pixian bean paste and hot water.

Exercise:

Stir-fry uncooked rice with star anise, pepper and dried pepper until light yellow, and break it into small particles with a blender. Mix all the ingredients with hot water. The purpose of adding some hot water is not to be too dry, because rice flour absorbs water very well. I can still see a little water after mixing it evenly. Boil the water in the steamer and steam the bowl on the drawer. I steamed for about half an hour. Anyway, at that time, you will smell a strong fragrance.

The types of rice flour can be divided into three types according to their thickness, such as fine-grained flour from Zhejiang and Yunnan.

Thick as rice noodles, moderate in thickness, such as Jiangxi rice noodles and Guilin rice noodles. Generally speaking, rice flour refers to the last kind. The following is the practice of fried rice noodles in Nanchang, which is suitable for Jiangxi rice noodles or Guilin rice noodles.

1. Boil the water, cook the rice noodles until they are 7% cooked (you can break them with chopsticks), take them out and shower them with water.

2. Take the oil pan and fry the ingredients until they are 80% mature (the ingredients can be selected according to personal preferences. Usually with meat. Meat such as shredded pork, eggs and shrimp; Vegetarian dishes, shredded bamboo shoots, shredded bean curd, etc. Some ingredients need to be fried separately, such as eggs.

3. Stir-fry the rice noodles in the pot, add soy sauce and salt, and add monosodium glutamate before taking out the pot.

If you like spicy food, you can choose to add dried red pepper or fresh pepper to the ingredients, or add pepper to the pot (freshly ground tastes better).

The key to fried rice noodles is the degree of cooking. If it is overcooked, the rice noodles will become paste, and if it is undercooked, it will dry. How much oil is put into fried rice noodles will also affect the mixing degree of ingredients and rice noodles.

How to fry rice noodles

1, put the rice noodles in the boiling water pot, cook them until they are nearly ripe, take them out when they swell slightly, and rinse them with cold water.

2. Put oil in the pot. When heated to smoke, add shredded pork, shredded ginger, and shredded dried Chili, stir-fry until cooked, and pour some rice wine. Add rice flour when it is ripe, hold the wok in your hand and stir it with your wrist (it can't be stirred with a spatula), or turn it over with chopsticks. When the rice noodles are cooked, add monosodium glutamate and chopped green onion, and you can take them out of the pot and put them on the plate.

As a traditional Guangzhou-style snack, fried rice noodles are familiar to everyone. I remember when I was young, it was a kind of "enjoyment" to eat a plate of fried rice noodles with sesame oil and clear sauce. I still can't forget my last job when I have the chance, and I always try to find the feeling of "happiness" in the past.

(figure)

Ingredients: rice flour (62%), beef (12%), bean sprouts (22%), soy sauce, monosodium glutamate, soy sauce and sugar.

Practice: First put the marinated beef into the oil pan, pay attention to spread the beef flat, fry one side and then turn it over to fry the other side, then add the sprouts and fry until it is 80% cooked, and then take it out of the pan for later use. Then put the oil in a hot pot, add the river flour, mix the mixed flavor juice evenly and pour it on the flour, stir it a few times, then pour in the fried beef sprouts and stir it evenly to serve.

Xingzhou fried rice noodle (Guangdong)

Food ingredients

70g of rice flour, 20g of pumpkin, 20g of shrimp 10g, 20g of shredded pork, a little fried onion, a little coriander, curry powder 1 spoon, 0/3 spoon of fine sugar1spoon of soy sauce, a little pepper and a little water.

Gourmet practice

1, oil pan, shredded pork, stir-fry until cooked, scoop up and drain.

2. Soak the rice noodles in hot water until soft, then pick them up and drain them for later use. The pumpkin is peeled, seeded, washed and cut into filaments for later use.

3. Leave some oil in the pot. After heating, add curry powder and stir-fry until fragrant, then add other seasonings and stir-fry evenly. Add rice flour, pumpkin, dried shrimps, shredded pork and crispy shallots in turn, stir-fry evenly over low heat. When the pumpkin is ripe, put it on a plate and sprinkle some parsley before serving.

Gourmet special

Fresh and smooth, with moderate salty taste.

Stir-fried powder is available in every restaurant in Sanya. It's delicious! Fried rice noodles are made of cut flat strips of powder. If you prefer round rice noodles, please explain in advance. If the store directly cooks with round rice noodles, you will be cheated. When buying raw rice noodles, cutting powder is more expensive than rice noodles. Put oil in the pan, heat it, put some fresh meat pickled in advance, and stir-fry the vegetables a little. As mentioned above, you can make suggestions on the types and quantities of vegetables, which are generally agreed by the master. Vegetables When do you think they will allow you to add more meat? Stir-fry until half-cooked, and cut into powder. Pay attention to separate the powder in advance, otherwise it will stick together after cooking and have no taste. A little soy sauce (in fact, the real master is marinated vegetables and marinated vegetables powder, and soy sauce is not so fragrant), and something else, depending on the master's personal hobby, fry for a while until the powder is soft and the surface is shiny. To tell the truth, it is the most difficult to eat good fried powder. It depends on fresh raw materials and just the right temperature, so you can't fool around, so you can't easily encounter delicious fried powder.

Fried rice noodles with mushrooms and shrimps

Ingredients: 1 rice flour, half a carrot.

Ingredients: mushrooms, dried shrimps 1 spoon, broccoli.

Seasoning amount: light soy sauce, sugar.

Exercise:

1. Soak the rice flour in cold water until it becomes soft, and then take out the filtered water for later use.

2. Mushrooms and shrimps are also soaked in cold water, and the mushrooms are soaked and shredded for later use.

3. Cut carrots into filaments and broccoli into appropriate sizes.

4. Heat the wok with oil (fried rice noodles have more oil because rice noodles absorb more oil), and stir-fry the ingredients until they are almost cooked.

5. Then add the soaked rice noodles, cover the wok, and open the lid when steam comes out of the wok.

6. Adjust soy sauce, soy sauce and appropriate amount of sugar, and add seasoning and shredded carrots when opening the lid.

7. Mix all the ingredients and seasonings in the wok evenly with a spatula and chopsticks.