In Guangdong, stir-fried beef river is a specialty dish of Cantonese chefs. If the chef’s skill is not up to par, you will know the difference after cooking one portion of stir-fried beef river.

There are several key words for a qualified dish of pho:

The pho must be smooth and dry, evenly colored, moist to look at, but not greasy when eaten. .

If there is still a layer of oil under the plate after eating, then you have failed!

The bean sprouts inside should be crispy, the leeks should be fragrant, and the beef should be tender and flavorful, but the chewiness should not be lost.

However, these are still the most basic. For dry-fried beef river, the most important and difficult thing is the wok gas!

How to describe this taste?

A bit mysterious, it is invisible and colorless, but it can get into every crevice of the ingredients.

This Qi not only affects the sense of smell, the end point of its journey is the taste buds.

When you take a piece of Niuhe with chopsticks, there is a burnt aroma in your mouth, but there is no burnt bitterness.

A little sweet, it is a flavor substance produced by heating soy sauce at high temperature.

This wok gas can only be achieved by heating the oil with strong fire and turning the fire.

So this is why the delicious Niuhe in Guangzhou is often hidden in street food stalls. The firepower of home stoves makes it difficult to restore the smoke and smoke.

For this reason, I specially asked several Cantonese chefs to teach them how to use home stoves to stir-fry beef noodles with wok-like flavor.

Based on the suggestions of the chefs and my own repeated attempts, I have summarized some tips. I can’t say that I can 100% restore the chef’s products, but I can still reach the passing mark.

So today, I will share my learning experience with you.

As the old saying goes, if a worker wants to do his job well, he must first sharpen his tools.

To cook with wok gas, first of all, you need an iron pot.

If you want to use a non-stick pan to stir-fry the wok, it is absolutely impossible.

Non-stick pans cannot be cooked empty. Excessive temperature will also affect the service life. Please don’t mess with it like this.

The second secret to stir-frying the wok is hand speed.

If you have ever noticed the chef stir-frying beef at a street food stall, you will find that the chef stirs the pot more often than stir-fries.

Because the pot can be turned quickly and thoroughly, the rice noodles are heated more evenly.

However, you can’t learn the craft of flipping pots easily, so I also prepared a lazy trick, which is to use a pair of long chopsticks.

It is more flexible than a spatula and can easily spread the ox river, and it will not shovel the ox river into sections.

We have all the tools and materials, let’s get started!

The technical points are clearly written in the steps, please remember to read them carefully.

- Dry fried beef river -

[Ingredients]

350g of rice noodles, 150g of beef tenderloin 70g bean sprouts, 50g chives, 30g green onions

Beef seasoning: 1/2 tsp white sugar, 1 tsp oyster sauce

1 tbsp light soy sauce, 1/4 tsp baking soda 1 /4 tsp

1/4 tsp Guangdong rice wine/cooking wine 2 tbsp water

Half egg white 1 tsp starch 1 tbsp cooking oil

Fried noodle seasoning: 1 tablespoon light soy sauce, 1/2 teaspoon dark soy sauce, 1 teaspoon dark soy sauce

1 tablespoon = 1 table spoon = 15ml

1 small spoon = 1 tea spoon = 5ml

[Recipe]

1. Cut the beef tenderloin into slices against the grain

2. Add 2 tablespoons of water in 2-3 times, stirring each time until the beef is fully absorbed

Marinating with your hands will help the beef taste better

Then add light soy sauce , white sugar, white pepper, baking soda and oyster sauce to taste

Add rice wine and the egg white of half an egg, stir until the beef is fully absorbed

Adding egg white can make the beef more tender< /p>

Add 1 tsp of starch and mix well. Finally, add 1 tbsp of cooking oil to seal the seasoning and marinate for 15-20 minutes.

Starch has the effect of locking water, and sealing oil is to allow The beef is isolated from the air, allowing the seasoning to better penetrate into the muscle fiber of the beef

3. Cut off the heads and tails of the bean sprouts, shred the carrots, cut the leek and green onion into sections, and keep only the green part of the green onion

4. Add 1 tablespoon light soy sauce, 1 teaspoon dark soy sauce, and 1/2 teaspoon salt to a small bowl to make stir-fried soy sauce and set aside

5. Take an iron pot, Heat over high heat until green smoke comes out and then cook for 30 seconds. Add 100-150g of oil

The stoves in ordinary households generally do not have enough firepower. If you want to make wok-flavored stir-fried beef river, you must fully burn the pot. Heat

Put the beef into the pot and stir-fry over high heat until it changes color. Drain the oil immediately.

Remove the beef immediately after it changes color. Otherwise, it will be overheated and the taste will become dull.

The drained oil can be saved for cooking later

6. Prepare chopsticks and spatula

If you are a novice making fried rice noodles, if you only use a spatula to stir-fry It is easy to break the rice noodles, and the combination of spatula and chopsticks will make it easier to succeed

7. Heat another pot until it is smoking, then cook for 30 seconds, put it in a cold oily pot, and drain off the excess. of oil, leaving the bottom oil

Put the bean sprouts into the pot, stir-fry quickly until they are 5 mature, and set aside.

First stir-fry the bean sprouts over high heat until they are 5 mature, which can prevent the sprouts from sprouting. When the dish is overheated, water will come out and the crispy texture will be lost

8. Heat the pot again until it emits green smoke and continue to heat for about 30 seconds

Put cool oil in the pot, turn and stir-fry Let the pot heat evenly, then pour out the excess oil, leaving the bottom oil to fry the fragrant rice noodles

Add the rice noodles into the pot, use chopsticks to spread the rice noodles, and then use a spatula to spread the rice noodles. Flip over the rice noodles and fry until both sides are caramelized

Heat the pot and then cool the pan with oil to prevent the rice noodles from sticking to the pan

9. Add the fried rice noodles and soy sauce on one side. Use chopsticks to stir-fry the sauce and rice noodles evenly

When adding the fried rice noodles and soy sauce, add it slowly and in small amounts at many times, otherwise it will easily stick to the pan

Add the bean sprouts and stir-fry with chopsticks Evenly

Finally, add the fried beef, sprinkle a handful of green onions and chives, stir-fry evenly, then turn off the heat and remove from the pot

After the beef is returned to the pot, the water in the pot will change. At this time, you need to quickly stir-fry all the ingredients evenly, otherwise it will be easy to stick to the pan

10. Sprinkle white sesame seeds to enhance the aroma, and eat it with garlic chili sauce to make it more delicious

The roots of the rice noodles are distinct. When you pinch and pull them, you can feel the toughness and elasticity with the chopsticks. There is a burnt aroma in the mouth. This is

The legendary wok is full of gas.

The beef is charred, fragrant and tender, with dual flavors, the aroma of meat, oil and the rice aroma of rice noodles, three aromas in one, playing the strongest note of deliciousness!

It takes 15 minutes to complete a wok full of dry-fried beef. Please give it a try, are you satisfied?

When I ate Niuhe before, I didn’t know anything. I only knew that this one was delicious and that one was not.

Sometimes I drive 2 hours with my friends to visit various popular food stalls.

Later, I ate more, saw more, and did more. For a time, I was quite complacent and thought I understood it very well.

After having some exchanges with real masters in the field of food in the past two years, I realized that there are still a lot of lessons I have to make up for.

Haha, realizing your ignorance is also a kind of growth.