stir-fried rice noodles, the key is how to stir-fry rice noodles without breaking. This requires both hands: the right hand holds the spatula and the left hand uses chopsticks to help turn it, so that the fried rice noodles will not be broken or broken.

when stir-frying rice noodles, add mung bean sprouts and stir-fry, so that rice noodles will not stick to the pot.

The basic steps of stir-frying rice noodles are as follows:

1. Peel or pick the rice noodles loose, put two tablespoons of oil in the pot to heat, add rice noodles, add a small amount of soy sauce and two tablespoons of water, stir-fry the rice noodles evenly, stir-fry until the water content is moderate, and then put the rice noodles in a dish.

2. stir-fry meat and vegetables in another pot. Spread the fried meat and vegetables on the fried rice noodles, and it will become a smooth and delicious fried rice noodles.

Here are some typical recipes for rice noodles. Readers should be flexible after understanding. It will certainly cook delicious rice noodles with Guangdong characteristics.

Stir-fried rice noodles

Ingredients: 5g of rice noodles, 2g of pork or beef, 2g of Chinese cabbage, one teaspoon of garlic paste, several slices of ginger, and two shallots cut into small pieces.

marinade: half a tablespoon of light soy sauce, 1/4 teaspoon of sugar, 2 tablespoons of oil and 1 tablespoon of water.

sauce: take a cup of soup or water, 1/3 teaspoon of salt, half a teaspoon of soy sauce, 1 teaspoon of soy sauce, a little sesame oil, pepper, 1/4 teaspoon of sugar and 1 tablespoon of cornflour.

Production process:

1. Wash pork or beef, drain water, cut into thin slices, marinate with marinade for 1 minutes, put it in boiling water until it is half cooked and waved, and drain water. Save boiling water for burning cabbage.

2. Remove the old part of the Chinese flowering cabbage, put it in boiling water and heat it to become rape, and drain it.

3. Peel or pick loose the vermicelli, add 1/3 teaspoon of salt and mix well.

4. Heat 2 tbsps of oil in the pot, add rice noodles and 2 tbsps of water, stir-fry until the water is dry, and put the rice noodles in a dish.

5. Heat 2 tablespoons of oil in the pan, saute ginger and garlic until fragrant, add onion and stir well, add 1 teaspoon of wine, thicken and boil, then add pork or beef and stir well. Spread it on the river powder and serve.

note: soy sauce is light color, soy sauce is thick color, 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 means that when the dishes are nearly cooked, the prepared water starch is poured on the dishes to improve the color, aroma, taste and shape of the dishes. The soup is made from raw materials such as bones, lean meat, old chicken and peeled ham.

fried rice noodles with meat

raw materials of fried rice noodles with meat: 5g of rice noodles, 2g of beef or lean pork, 2g of mung bean sprouts, 5g of leek, two slices of onion and a little shredded ginger.

marinade: half a tablespoon of soy sauce, one teaspoon of soy sauce, 1/4 teaspoon of sugar and half a teaspoon of cornflour.

seasoning: 1 tablespoon soy sauce, 1 teaspoon sesame oil and a little pepper.

Production process:

1. Wash the meat, drain the water, cut it into thin slices, and marinate it for ten minutes; Soak in oil (or put it in slightly boiled water until it is almost cooked, and drain it).

2. Remove the head and tail of mung bean sprouts, wash them and drain them. Wash leek, cut into small pieces, drain and shred onion.

3. Pick or peel off the rice noodles, add 1/3 teaspoon of salt and mix well.

4. Heat four tablespoons of oil in the pan, add mung bean sprouts and shredded ginger and stir-fry twice. Put two tablespoons of water in the pan and stir-fry with rice flour. Add seasoning and meat and stir-fry until half-dry. Add onion and leek, stir-fry and serve.

note: chicken or barbecued pork can also be used. Slice or peel the cooked chicken into filigree, and barbecued it.

Fried rice noodles with shrimps

Ingredients: 5g of rice noodles, 2g of shrimps, three eggs and three shallots cut into small pieces.

marinade: sesame oil, a little pepper, 1/6 teaspoon salt, and half a teaspoon cornflour.

seasoning: 1 teaspoon of light soy sauce, 1/3 teaspoon of salt and 1 tablespoon of oil.

sauce: 1.5 teaspoons of cornflour and 7.5 tablespoons of water.

Production process:

1. Wash the shrimps, drain the water, and marinate with marinade for 1 minutes; Soak in oil, or drain water and oil in a colander.

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

3. Pick or peel off the vermicelli, add 2 tablespoons of oil to the pot and heat it. Add the vermicelli, add 1/3 teaspoon of salt and 2 tablespoons of water, and stir-fry until the vermicelli is cooked, and the water is boiled again. Put it on a plate.

4. Put two tablespoons of oil in the pan, boil it, thicken it, immediately pour in the eggs and shrimps, stir-fry them until cooked, and spread them on the vermicelli.

Lunch Meat Soup Powder

Ingredients: 3g of rice noodles, 25g of canned lunch meat, appropriate amounts of Chaoshan or Tianjin winter vegetables, green beans, salt, pepper, flavored powder and soup.

Production process:

1. Boil the rice noodles in boiling water, scoop them up, drain the water and put them into a bowl.

2. Cut the lunch meat into long squares, 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, monosodium glutamate and pepper to taste. Pour these lunch meat and soup into a bowl filled with river flour to become delicious and tender soup powder.

beef brisket soup powder

ingredients: 5g beef brisket, appropriate amount of river flour, appropriate amount of vegetables and appropriate amount of chopped onions. Pat a large piece of ginger loose, and four pieces of red onion will go red.

seasoning: one star anise, one crushed tsaoko, 2 tablespoons soy sauce, 3 tablespoons soy sauce, 1 tablespoon wine, 2 teaspoons bowl, and 1/4 teaspoon salt.

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

Production process:

1. Boil the brisket in boiling water for 1 minutes, then take it out and wash it;

2. Heat 2 tbsps of oil in the pan, saute ginger and red onion until fragrant, add 3 cups or appropriate amount of water to boil, add the brisket to boil, and cook for 1 hour with slow fire, add seasoning until the brisket is soft and thorough, about 1 hour, and turn it over during the cooking process, and soak it in the juice when it is not eaten;

3. Heat the rice noodles in boiling water, scoop them up and put them in a bowl. Add the soup and chopped green onion. Boiled vegetables are also put into the bowl;

4. Pick up the sirloin, cut it into pieces, put it on the river flour, and pour a little sirloin juice. The remaining original pieces of beef brisket are still immersed in the juice.