Stir-fried rice noodles stir-fried rice noodles, the key is how to stir-fry rice noodles without breaking. This requires two hands: holding a spatula in the right hand and turning it with chopsticks in the left hand, so that the fried rice noodles will not break or break. When frying rice noodles, add mung bean sprouts and stir fry, so that rice noodles will not stick to the pot. The basic steps of fried rice noodles are as follows: 1. Peel or pick the rice noodles, heat two spoonfuls of oil in the pot, add rice noodles, add a small amount of soy sauce and two spoonfuls of water, stir-fry the rice noodles evenly until the water content is moderate, and then put the rice noodles into the plate. 2. Stir-fry the meat and vegetables in another pot. Spread the fried meat and vegetables on the fried rice noodles, and it becomes smooth and delicious fried rice noodles. Here are some typical rice noodle recipes. Readers should be flexible after understanding. I will definitely make delicious rice noodles with Guangdong characteristics. Stir-fried rice noodles raw materials: 500 grams of rice noodles, 200 grams of pork or beef, 200 grams of Chinese cabbage, garlic paste 1 teaspoon, a few pieces of ginger, and two onions cut into small pieces. Marinade: half a tablespoon of soy sauce, 1/4 teaspoons of sugar, 2 tablespoons of oil, and water 1 tablespoon. Sauce: a cup of soup or water, 1/3 teaspoons of salt, half a teaspoon of soy sauce, one teaspoon of soy sauce, a little sesame oil, pepper, 1/4 teaspoons of sugar, and one tablespoon of cornflour. Production process: 1. Wash pork or beef, drain, cut into thin slices, marinate with marinade 10 minute, cook in boiling water until it is half cooked and wavy, and drain. Save the boiled water for burning cabbage. 2. Pick the old part of the cabbage, burn it in boiling water, turn it into rape and drain it. 3. Peel or pick the rice noodles, add 1/3 teaspoons of salt and mix well. 4. Heat 2 tablespoons of oil in the pot, add rice flour and 2 tablespoons of water, stir-fry until the water is dry, and put rice flour into the plate. 5. Heat 2 tbsp oil in the pan, saute ginger and garlic, add onion and stir well, add 1 teaspoon wine, thicken, bring to a boil, add pork or beef and stir well. Rub it on the river powder and serve. Note: soy sauce is light-colored soy sauce, soy sauce is thick-colored soy sauce, and raw flour is too white powder, which is a kind of starch. Thickening: it is a powder made by mixing dry starch with water, which is called water starch. Thickening refers to pouring the prepared water starch on the vegetables when the vegetables are almost ripe, so as to improve the color, fragrance, taste and shape of the vegetables. Soup is made of bones, lean meat, old chicken, peeled ham and other raw materials. Stir-fried rice noodles with shredded pork Ingredients: 500g of rice noodles, 200g of beef or lean meat, 200g of mung bean sprouts, 50g of leeks, two onions and a little shredded ginger. Marinade: half a tablespoon of soy sauce, one teaspoon of soy sauce, 1/4 teaspoons of sugar, and half a teaspoon of corn starch. Seasoning: soy sauce 1 tablespoon, sesame oil 1 teaspoon, a little pepper. Production process: 1. Wash the meat, drain the water, cut it into thin slices and marinate it in marinade for ten minutes; Soak in oil (or put it in slightly boiling water until it is almost cooked and drain). 2. Remove the head and tail of mung bean sprouts, wash and drain. Wash leek, cut into small pieces, drain, and shred onion. 3. Pick or peel off the rice noodles, add 1/3 teaspoons of salt and mix well. 4. Heat four tablespoons of oil in the pot, add mung bean sprouts and shredded ginger and stir-fry twice, add two tablespoons of water in the pot, add rice flour and stir-fry until half-dry, add onion and leek, and stir-fry to serve. Note: Chicken or barbecued pork is also acceptable. Slice or peel the cooked chicken, make it into filaments, and then barbecue it. Fried rice noodles with shrimps Ingredients: 500g of rice noodles, 200g of shrimps, three eggs and three onions cut into small pieces. Marinade: a little sesame oil and pepper, 65438+ 0/6 teaspoon salt, half teaspoon cornflour. Seasoning: 1 tsp soy sauce, 1/3 tsp salt, 1 tbsp oil. Sauce: a teaspoon and a half of corn flour and seven tablespoons and a half of water. Production process: 1. Wash shrimps, drain water, and add marinade to marinate for 10 minute; Soak in oil or drain water and oil with a colander. 2. Add seasoning to the eggs and break them. Add shrimps. 3. Pick or peel off the vermicelli, put two spoonfuls of oil in the pot and heat it. Add vermicelli, add 1/3 teaspoons of salt, add two teaspoons of water and stir-fry until vermicelli is cooked, and the water is boiled again. Put it on a plate. 4, put two tablespoons of oil in the pot to boil, thicken and boil, immediately pour the eggs and shrimps into stir fry, and serve with river flour. Lunch Meat Soup Powder Ingredients: 300g of rice noodles, 250g of canned lunch meat, Chaoshan or Tianjin winter vegetables, green beans, salt, pepper, seasoning powder and soup. Production process: 1. Blanch the rice noodles with boiling water, scoop them up, drain them and put them in a bowl. 2. Cut the luncheon meat into cubes, wash the winter vegetables to squeeze out the water, and wash the green beans. 3. Put the soup, winter vegetables and green beans into the pot, cook until the beans are cooked thoroughly, add the lunch meat and cook for 5 minutes, add salt, monosodium glutamate and pepper to taste, and pour these lunch meat and soup into a bowl filled with river flour to become delicious and tender soup powder. Ingredients of beef brisket soup powder: 500 grams of beef brisket, appropriate amount of river flour, appropriate amount of vegetables and appropriate amount of chopped green onion. Pat a large piece of ginger loose, and four pieces of red onion will become red. Seasoning: 1 star anise, 1 chopped Amomum tsao-ko, 2 tablespoons light soy sauce, 3 tablespoons light soy sauce, 1 tablespoon wine, 2 teaspoons bowl, and 4 teaspoons salt1/. Soup: six cups of soup, proper amount of salt, half a teaspoon of sugar and a little pepper. Boil these soups. Production process: 1. Boil the brisket in boiling water for ten minutes, take it out and wash it; 2. Heat 2 tablespoons of oil in the pot, saute ginger and red onion, add 3 cups of water or a proper amount to boil, add brisket to boil, and simmer for one hour. Add seasoning and cook until the breast meat is soft and thorough, which takes about an hour. Turn over during the cooking process, and soak the brisket in the juice when you don't eat it; 3. Heat the rice noodles in boiling water, scoop them up and put them in a bowl, and add the soup and chopped green onion. Boiled vegetables are also put into the bowl; 4. Pick up the brisket, cut it into pieces, put it on the river flour, and pour a little brisket juice. The remaining original slices of beef brisket are still soaked in the juice. Ingredients for fried rice noodles: 250g rice noodles, 200g mung bean sprouts, and leek 100g. Seasoning: 2 tablespoons light soy sauce, 2 tablespoons light soy sauce, 1/4 teaspoon salt, a little pepper, 2 tablespoons water. Adjustment process: 1, picking or peeling river powder; 2. Wash mung bean sprouts and drain; 3. Wash leeks, drain and cut into small pieces. 4. Heat three spoonfuls of oil in the pot, add the mung bean sprouts and stir fry a few times, then pour in the river powder and stir fry until the juice is dry, and serve evenly. Ingredients of ham soup powder: 250g river flour, ham 100g, 80g green beans, 6 mushrooms, 2 tomatoes, soup, salt and monosodium glutamate. Production process: ham soup powder 1, ham cut into small pieces, green beans boiled in boiling water, mushrooms softened with water, washed and pedicled, tomatoes washed and sliced. 2. Peel or pick loose the vermicelli, put it in a colander, blanch it with boiling water and put it in a bowl. 3. Cook in a pot and add mushrooms to cook. After seasoning, add ham, green beans and tomatoes, then boil them and pour them into a bowl filled with rice noodles. Features: Baihe powder, dark brown mushrooms, green beans, bright red tomatoes, bright color, good color and fragrance. Ingredients of abalone soup powder: 300 grams of rice noodles, a can of canned abalone, 80 grams of green beans, 6 mushrooms, soup, monosodium glutamate and salt. Production process: 1. Soak the mushrooms and remove the pedicels. Take out the abalone and cut it into pieces. 2. Put the rice noodles in a colander, put the fresh fish paste soup powder in boiling water, drain the water and put it in a bowl. 3. Boil the soup and abalone, add the mushrooms, add the green beans after seasoning, and spread them on the noodles when boiling. Features: abalone slices are tender and fragrant, and the soup is clear and delicious. Cold shredded chicken vermicelli raw materials: vermicelli 200g, chicken 300g, cucumber 150g, appropriate amount of red pepper and appropriate amount of seasoning. Production process of cold shredded chicken rice noodles: 1. Tear the cooked chicken into silk. 2. Wash the cucumber, take it out in boiling water, and cut the skin into silk, as if it had been marinated for a few minutes. 3. Wash the red pepper and cut it into shreds. 4. Add soy sauce, sesame oil, sugar and monosodium glutamate into shredded chicken and mix well. 5. Mix rice noodles with shredded cucumber, add appropriate amount of salt, soy sauce, sesame oil, vinegar and sugar, mix well and put on a plate, and spread with shredded chicken and red pepper. Features: fresh colors, sharp contrast and cool entrance.