The key to stir-frying rice noodles 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 loose the vermicelli, put two spoonfuls of oil in the pot to heat it, add vermicelli, add a little soy sauce and two spoonfuls of water, stir fry the vermicelli evenly until the water content is moderate, and then put the vermicelli 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.

fried?rice?noodles

Ingredients: 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 pieces of onion 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 water, cut into thin slices, marinate with marinade 10 minute, cook in boiling water until half cooked, wave and drain water. 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.

Fried rice noodles with meat

Stir-fried rice noodles with shredded pork Ingredients: 500 grams of rice noodles, 200 grams of beef or lean meat, 200 grams of mung bean sprouts, 50 grams of leeks, 2 pieces of 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.