My friend gave me another difficult problem, saying that when cooking barbecue, customers often order fried rice noodles and ask me if I have a good recipe for fried rice noodles. Fried rice noodles are a little far from the barbecue circle. It gives me a simple feeling, as if it is far from the formula. But if you think about it carefully, although the practice of frying rice noodles is very simple, it is not easy to extract it. We should carefully study how to make this very ordinary snack taste like a chef.
I remember a relative in my hometown who specializes in fried rice noodles, mainly fried coarse flour. Generally, rice noodles are soaked first. Add shallots, shredded ginger, dried peppers and stir-fry some shredded pork, then add rice flour and a little bean sprouts, then add some Shanghai green, and finally add some seasonings such as soy sauce. A bowl of steaming and delicious fried rice noodles will be fine in about 6 minutes. It feels no different from ordinary cooking. To sum up, the mala Tang oil is fried and turned quickly, with beautiful color and special taste. Although too much oil is unhealthy, fortunately, there are vegetables that absorb oil, and rice noodles without oil will stick to the pot.
Fried rice noodles are a classic traditional snack in China. Rice flour is a strip and filamentary rice product made from rice by soaking, cooking and layering. The texture of rice flour is flexible and elastic, and it does not paste soup when cooked, and it is not easy to break when fried. When cooked or dry-fried with various dishes or soups, it is smooth and delicious and deeply loved by consumers (especially those in the south). Although fried rice noodles are delicious, they are oil-absorbing foods and are not recommended to be eaten every day. China has a vast territory, and fried rice noodles are the daily staple food of many local people. Every place has its own unique rice noodle culture and forms its own unique style.
Generally speaking, the farther south, the thinner the rice noodles used, and the lighter the taste.
The fried rice noodles in the north, especially in Xinjiang, are thick, chewy, slightly spicy, moderately spicy, explosive and rich in soup color. There are mainly fried rice noodles with pork, fried rice noodles with beef, fried rice noodles with ham and fried rice noodles with celery and pickles. More sauces are preferred.
South fried rice noodles are relatively light, mainly including fried rice noodles with eggs, fried rice noodles with chicken, fried rice noodles with mushrooms, fried rice noodles with Flammulina velutipes, fried rice noodles with ham, fried rice noodles with fish, fried rice noodles with crabs, fried rice noodles with seafood, fried rice noodles with sausages and vegetarian rice noodles. There is less sauce and more ingredients. Fried rice noodles with eggs are the most classic fried rice noodles in Guangdong. What are the characteristics of your local fried rice noodles? Welcome everyone to leave a message and communicate together.
Xinjiang fried rice noodle is a famous snack that originated in Guizhou and developed in Xinjiang. The rice noodles used for fried rice noodles are thick and chewy, with spicy taste and rich soup color. And there are many patterns, such as fried rice noodles with chicken, fried rice noodles with beef, fried rice noodles with vegetarian food and so on. Xinjiang fried rice noodles varieties: fried rice noodles, mixed rice noodles, soup rice noodles and so on. It is characterized by fried rice noodles and mixed rice noodles. Beef and chicken are the main ingredients of fried rice noodles. Bean paste is an essential sauce for fried rice noodles. Generally, the fried tastes are divided into three types: slightly spicy, medium spicy and super spicy. Generally, fried rice noodles and celery are used as side dishes, and Chinese cabbage or other seasonal vegetables can also be used as side dishes. Spicy, sauce and mixed meat and vegetables are its main characteristics.
The difference between rice noodles and rice noodles: Although both rice noodles and rice noodles are made of rice, they are quite different in appearance and taste. Rice noodles are very thin and tough to bite in the mouth after cooking. Generally produced in Yunnan. Rice noodles are thick and thin, and thin rice noodles are called fried powder. Powder has several shapes: round and flat; Round and thick, such as Guilin rice noodles, can be described in several words: thick, smooth, long and tough. The difference between rice noodles and rice noodles: rice noodles are cooked and fried, and rice noodles are soaked.
Fried rice noodles with vegetables mainly include green vegetables, Chinese cabbage, soybean sprouts or mung bean sprouts (all year round), water spinach (summer), lettuce (spring, autumn and winter), garlic sprouts, carrots, onions, Chinese cabbage, red peppers, celery, cucumbers, zucchini, auricularia auricula, pickled mustard tuber and so on. There is no special requirement for side dishes. You can simply look at your personal preferences. Generally, fried rice noodles can be simply paired with a light soup like seaweed soup, which is more delicious!
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Preparation and formula of fried rice noodles
1, formula
Ingredients: appropriate amount of rice flour, pork 150g, half a carrot, half a cucumber, and appropriate amount of chives and garlic.
Shredded carrots and cucumbers, salt and chicken essence.
2. Formula milk powder (formula amount: 3-4 portions)
Ingredients: 300g of dried rice flour, 2 onions1/,300g of Chinese cabbage and 2 eggs.
Seasoning for scalding rice noodles: 5g salt and 5g cooking oil.
Seasoning for fried rice noodles: soy sauce 10g, oyster sauce 10g, 2 tablespoons of cooking oil, and 5 tablespoons of scalded rice noodles.
3. Formula of fried rice noodles with shredded pork, eggs and bean sprouts
The main ingredients include 60 grams of mung bean sprouts, 50 grams of shredded carrots, 50 grams of shredded pork, 50 grams of dried rice flour and eggs 1.
Accessories: shredded pork, eggs, bean sprouts, onions, ginger, garlic and starch.
Seasoning: salt, light soy sauce, cooking wine, balsamic vinegar, spiced powder and pepper.
Steps: Root the bean sprouts, wash and drain, cut the onion into sections, and chop the garlic. Put the rice noodles into the pot, add 80 degrees of boiling water and soak the rice noodles for about 5 minutes. When the rice noodles can be scattered with chopsticks, rinse them with cold water, and then pour them into the drain basket to drain the water. Shred lean meat, add two slices of ginger and marinate with soy sauce, soy sauce, cooking wine, balsamic vinegar and starch for 10 minute. Two eggs, add a little cooking wine and salt to break up. Put the right amount of oil in the pot, saute the garlic and pour in the egg liquid. Stir-fry the eggs quickly, continue to add shredded pork, stir-fry until the shredded pork changes color, and add rice flour. Add the right amount of soy sauce when frying. This step is best to stir fry with chopsticks, and the rice noodles should not be fragile. Stir-fry until the color is even, add bean sprouts and shallots, add a small amount of allspice powder and pepper, stir well and turn off the heat.