Fried rice noodles

The key to fried rice noodles is how to fry them without breaking. This requires using both hands: the right hand holds the spatula for frying, and the left hand uses chopsticks to help turn it, so that the fried rice noodles will not break or break.

When frying rice noodles, add mung bean sprouts and fry together so that the rice noodles will not stick to the pan.

The basic steps of fried rice noodles are as follows:

1. Peel or loosen the rice noodles, heat two tablespoons of oil in the pot, add the rice noodles, and add a small amount Add soy sauce and two tablespoons of water, stir-fry the rice noodles evenly, stir-fry until the water content is moderate, and place the rice noodles on a plate.

2. Stir-fry meat and vegetables in a separate pot. Spread the fried meat and vegetables on the fried rice noodles, and it will become a smooth and delicious plate of fried rice noodles.

Here are some typical pho recipes. After readers understand it, they can be flexible. You will definitely be able to cook delicious rice noodles with Cantonese characteristics.

Fried rice noodles

Ingredients: 500 grams of rice noodles, 200 grams of pork or beef, 200 grams of cabbage, a teaspoon of minced garlic, a few slices of ginger, and two green onions cut into small pieces.

Marinage: half a tablespoon of light soy sauce, 1/4 teaspoon of sugar, two tablespoons of oil, and one tablespoon of water.

Gray juice: 1 cup of soup or water, 1/3 teaspoon of salt, ? tablespoon of light soy sauce, 1 teaspoon of dark soy sauce, sesame oil, a little pepper, 1/4 teaspoon of sugar, 1 tablespoon of cornstarch.

Production process:

1. Wash the pork or beef, drain the water, cut into thin slices, marinate with marinade for ten minutes, put in boiling water and simmer until half cooked. , drain the water. (Reserve the boiling water for burning the cabbage hearts).

2. Remove the old part of the cabbage, put it into boiling water and simmer it until it turns into rapeseed. Remove and drain the water.

3. Peel or loosen the rice noodles, add 1/3 teaspoon of salt and mix well.

4. Heat 2 tablespoons of oil in the pan, add the rice noodles and 2 tablespoons of water and stir-fry until the water dries up. Place the rice noodles on a plate.

5. Heat up two tablespoons of oil in a pot, sauté the ginger and garlic until fragrant, add the green onions and stir-fry evenly, add a teaspoon of wine to thicken the gravy, and after the gravy is boiling, add the pork or beef and cook until fragrant. Stir-fry the cabbage. Spread on the rice noodles and serve.

Note: Light soy sauce is a light-colored soy sauce, dark soy sauce is a thick-colored soy sauce, and corn starch is a kind of starch. Thickening: a powder made by mixing dry starch with water, called water starch. Thickening means pouring the prepared water starch on the dishes when they are almost cooked to enhance the color, aroma, taste and shape of the dishes. The soup is made from bones, lean meat, old chicken, skinless ham and other raw materials.

Fried rice noodles with meat

Ingredients for stir-fried rice noodles with meat: 500 grams of rice noodles, 200 grams of beef or lean pork, 200 grams of mung bean sprouts, 50 grams of chives, two sections of green onion, ginger A little silk.

Marinage: half a tablespoon of dark soy sauce, one teaspoon of light soy sauce, 1/4 teaspoon of sugar, and half a teaspoon of cornstarch.

Seasoning: 1 tablespoon dark soy sauce, 1 teaspoon sesame oil, a little pepper.

Preparation process:

1. Wash the meat, drain the water, cut into thin slices, marinate with marinade for ten minutes; soak in oil (or boil in slightly boiling water until When cooked, remove and drain).

2. Remove the heads and tails of the mung bean sprouts, wash them and drain them. Wash the leeks, cut into small pieces, drain the water, and cut the green onions into shreds.

3. Loosen or peel the rice noodles, add 1/3 teaspoon 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 into the pot, add rice noodles and stir-fry evenly. Add seasonings and Stir-fry the meat until it is half dry, add onions and leeks, stir-fry evenly and serve on a plate.

Note: Chicken or barbecued pork can also be used. Slice or peel the cooked chicken into shreds and slice the barbecued pork into slices.

Fried rice noodles with shrimps

Ingredients: 500 grams of rice noodles, 200 grams of shrimps, three eggs, and three green onions cut into small pieces.

Marinate: sesame oil, a little pepper, 1/6 teaspoon of salt, half a teaspoon of cornstarch.

Condiments: 1 teaspoon light soy sauce, 1/3 teaspoon salt, 1 tablespoon oil.

Gordon juice: one and a half teaspoons of cornstarch, seven and a half tablespoons of water.

Preparation process:

1. Wash the shrimps, drain the water, add marinade and marinate for ten minutes; soak in oil, or drain the water and oil in a colander.

2. Beat the eggs with seasonings and add the shrimps.

3. Loosen or peel the rice noodles, add 2 tablespoons of oil to the pot and heat it up, add the rice noodles, add 1/3 teaspoon of salt and 2 tablespoons of water and stir-fry until the rice noodles are cooked and the water Open again and put it on a plate.

4. Heat two tablespoons of oil in the pot, thicken the rice noodles and bring to a boil. Immediately add the eggs and shrimps and stir-fry them until cooked. Dish them up and spread them on top of the rice noodles. Serve.

Luncheon Meat Soup Noodles

Ingredients: 300 grams of rice noodles, 250 grams of canned luncheon meat, appropriate amounts of Chaoshan or Tianjin winter vegetables, green beans, salt, pepper, flavored powder and soup .

Production process:

1. Put the rice noodles into boiling water, blanch them, drain the water, and put them into a bowl.

2. Cut the luncheon meat into rectangular strips, wash the winter vegetables and squeeze out the water, and wash the green beans.

3. Add soup, winter vegetables, and green beans to the pot and cook until the beans are cooked. Add lunch meat and cook for 5 minutes. Add salt, MSG, and pepper to taste. Pour the lunch meat and soup into the pot. The bowl of rice noodles becomes delicious and tender soup noodles.

Beef Brisket Soup Noodles

Ingredients: 500 grams of beef brisket, appropriate amount of rice noodles, appropriate amount of vegetables, chopped green onions. Crush a large piece of ginger to loosen it, and remove the red coating from four shallots.

Condiments: one star anise, one crushed grass fruit, two tablespoons of dark soy sauce, three tablespoons of light soy sauce, one tablespoon of wine, two teaspoons of bowl, and 1/4 teaspoon of salt.

Soup: Take six cups of soup, appropriate amount of salt, half a teaspoon of sugar, and a little pepper. Bring these soup ingredients to a boil.

Production process:

1. Boil beef brisket in boiling water for ten minutes, take out and wash;

2. Heat two tablespoons of oil in the pot and sauté Add fragrant ginger and shallots, add three cups or appropriate amount of water and bring to a boil. Add beef brisket and bring to a boil. Simmer over low heat for one hour. Add condiments and simmer over low heat until the beef brisket is soft and translucent. It will take about an hour. Turn during the cooking process. When not eating, soak the brisket in into the juice;

3. Put the rice noodles into boiling water and scald, scoop out and put into a bowl, add the soup and chopped green onion. Boil the vegetables and put them into the bowl;

4. Pick up the beef brisket, cut it into pieces, place it on the rice noodles, pour a little beef brisket juice and serve. The remaining pieces of beef brisket are still soaked in juice.