Soak rice noodles for 20 minutes before frying to avoid sticking to the pot. Fried rice noodles stick to the pot mainly because the starch inside is gelatinized. It is best to soak in cold water when soaking, and hot water is easy to be soft outside and hard inside. After soaking for more than 1 hour, the starch content in the soaked rice noodles will be obviously reduced, and it will not stick to the pot when mixed with rice noodles fried with olive oil or edible oil.

Fried rice noodles with eggs-characteristics: golden color, non-stick, full of gas, distinct silk and rich flavor.

The ingredients used are a large bundle of Guangdong rice noodles (for two people), 3 eggs, a little green vegetables and a little bean sprouts.

Salt 5g, soy sauce 10g, soy sauce 3g, chicken essence 3g.

-Start making-

Step 1: soak Guangdong rice noodles in warm water for half an hour, and then drain the water for later use.

Step 2: Pick the roots of bean sprouts, break the vegetables, wash them with clean vegetables for several times, then soak them in clean water for 10 minutes, and then pick them up and drain them for later use (note: many vegetables are growing well now, and this step can remove residues). Remember, when cooking at home, young friends must do this.

Step 3: Take an empty bowl, beat in the eggs, add a little bit of lost salt, and stir at will for later use.

Step 4: Focus-Drain the rice flour, add a little oil and mix well. Heat the pan, pour in a little oil, pour in the egg liquid, fry it with low fire until the eggs are solidified, immediately take it out of the pan for use, without washing the pan, directly heat the pan a little more, add a spoonful of oil, immediately pour in the rice flour, stir it back and forth with a chopstick and a spatula, stir until a little fragrance comes out, pour in soy sauce and soy sauce for coloring, pour in bean sprouts and vegetables, and continue to stir quickly with a chopstick and a spatula.

Step 5: Stir-fry the eggs evenly, add chicken essence to taste, stir-fry evenly, and serve! Look at the picture, there is only one thing sticking to the pot. Before, I fried directly in the pot, and the rice flour stuck to the bottom of the pot was halved immediately.

Tips:

Just remember to add a little oil to the drained rice noodles before cooking, so that the rice noodles are covered with oil to achieve the purpose of not sticking to the pot.