The main material of dry-fried beef, river noodles, also known as Shahe noodles, originated from Shahe. Usually the cooking method is to put soup or stir fry. Stir-frying is divided into wet frying with cheese juice and dry frying without cheese juice. The practice of dry frying beef river is to fry tender beef until it is half cooked. Then add oil, stir-fry fragrant sprouts and onions, quickly stir-fry rice noodles, add soy sauce and cooked oil, and finally add beef and stir well. Dry-fried beef river pays attention to "pot gas" and must be fried quickly. When you want to stir well, don't gesture too fast, or the powder will break. The amount of oil must also be controlled accurately, otherwise it will produce unpalatable oil. Therefore, dry-frying Niuhe is considered to be a big test of Guangdong chefs' cooking skills, and you can know the quality of the craft once you try it.
Wet fried beef river:
Raw materials:
200 grams of rice flour
Beef hind leg tenderloin100g
2 onions
A little cabbage
A little carrot
Salt 1/2 teaspoons
soybean
1/2 tablespoons
Taibai 1/2 tablespoons
A little sesame oil
Production method:
1. Add soy sauce and white powder to beef slices and marinate for 10 minute.
2, cabbage, carrots, onions, shredded for use.
3. Take the rice noodles out of the oil pan and put them into the oil.
2 tablespoons, stir-fry beef slices with high fire until they become discolored, add shredded Chinese cabbage, shredded carrot and shredded onion and stir well, then add vermicelli, stir-fry with low heat until the vermicelli becomes soft, and add a little sesame oil.
Remarks:
1. Beef slices can also be replaced with pork slices.
2. The method of making soup with rice noodles is the same as the above steps, except that the cooked soup is injected while adding rice noodles, and the soup is boiled over high fire, and then the pot is served.