Hor noodle, also known as Shahe noodle, is called Kway Teow in Singapore (Used in Hokkien, written as "KUE TEO" in local English according to the pronunciation, commonly known as Gui Diao, Gui Diao). It is a common dish in Guangdong, Guangxi and Southeast Asia.

The main ingredient of the snack originated from Shahe, Guangzhou around 1860, hence its name.

Fried rice noodles: The key to fried rice noodles is how to stir-fry the rice noodles without breaking.

This requires using both hands: the right hand holds the spatula for frying, and the left hand uses chopsticks to help turn it, so that the fried rice noodles will not break or break.

When frying rice noodles, add mung bean sprouts and fry together so that the rice noodles will not stick to the pan.

The basic steps for frying rice noodles are as follows: 1. Peel or loosen rice noodles, heat up two tablespoons of oil in a pot, add rice noodles, add a small amount of soy sauce, add two tablespoons of water, stir-fry the rice noodles evenly, and stir-fry until hot

, the water content is moderate, you can put the rice noodles in the dish.

2. Stir-fry meat and vegetables in a separate pot.

Spread the fried meat and vegetables on the fried rice noodles, and it will become a smooth and delicious plate of fried rice noodles.

?Here are some typical pho recipes.

After readers understand it, they can be flexible.

You will definitely be able to cook delicious rice noodles with Cantonese characteristics.

Ingredients for fried rice noodles: 500 grams of rice noodles, 200 grams of pork or beef, 200 grams of cabbage, a teaspoon of minced garlic, a few slices of ginger, and two green onions cut into small pieces.

Marinade: half a tablespoon of light soy sauce, 1/4 teaspoon of sugar, two tablespoons of oil, and one tablespoon of water.

Gorgon juice: a cup of soup or water, 1/3 teaspoon of salt, half a tablespoon of light soy sauce, a teaspoon of dark soy sauce, sesame oil, a little pepper, 1/4 teaspoon of sugar, and a tablespoon of cornstarch.

Production process: 1. Wash the pork or beef, drain the water, cut into thin slices, marinate with marinade for ten minutes, put in boiling water and simmer until half-cooked, then drain the water.

(Reserve the boiling water for burning the cabbage hearts).

2. Pick off the old part of the cabbage, put it into boiling water and simmer it until it turns into rapeseed. Remove and drain the water.

3. Peel or loosen the rice noodles, add 1/3 teaspoon of salt and mix well.

4. Heat 2 tablespoons of oil in the pan, add the rice noodles and 2 tablespoons of water and stir-fry until the water dries up. Place the rice noodles on a plate.

5. Heat up two tablespoons of oil in a pot, sauté the ginger and garlic until fragrant, add the green onions and stir-fry evenly, add a teaspoon of wine to thicken the gravy, after the gravy comes to a boil, add the pork or beef and cook until fragrant, add the cabbage and stir-fry evenly.

Spread on the rice noodles and serve.

Note: Light soy sauce is a light-colored soy sauce, dark soy sauce is a thick-colored soy sauce, and corn starch is a kind of starch.

Thickening: a powder made by mixing dry starch with water, called water starch.

Thickening means pouring the prepared water starch on the dishes when they are almost cooked to enhance the color, aroma, taste and shape of the dishes.

The soup is made from bones, lean meat, old chicken, skinless ham and other raw materials.

Ingredients for fried rice noodles with meat: 500 grams of rice noodles, 200 grams of beef or lean pork, 200 grams of mung bean sprouts, 50 grams of chives, two sections of green onion, and a little shredded ginger.

Marinade: half a tablespoon of dark soy sauce, one teaspoon of light soy sauce, 1/4 teaspoon of sugar, and half a teaspoon of cornstarch.

Seasoning: 1 tablespoon dark soy sauce, 1 teaspoon sesame oil, a little pepper.

Production process: 1. Wash the meat, drain the water, cut into thin slices, add marinade and marinate for ten minutes; soak in oil (or boil in slightly boiling water until cooked, remove and drain).

2. Remove the heads and tails of mung bean sprouts, wash and drain.

Wash the leeks, cut into small pieces, drain the water, and cut the green onions into shreds.

3. Loosen or peel the rice noodles, add 1/3 teaspoon 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 to the pot, add rice noodles and stir-fry evenly. Add seasonings and meat and stir-fry until half dry, add

Stir-fry green onions and leeks and serve on a plate.

Note: Chicken or barbecued pork can also be used.

Slice or peel the cooked chicken into shreds and slice the barbecued pork into slices.

Fried rice noodles with shrimps Ingredients: 500 grams of rice noodles, 200 grams of shrimps, three eggs, and three green onions cut into small pieces.

Marinade: sesame oil, a little pepper, 1/6 teaspoon salt, half teaspoon cornstarch.

Condiments: 1 teaspoon light soy sauce, 1/3 teaspoon salt, 1 tablespoon oil.

Gorgon juice: one and a half teaspoons of cornstarch, seven and a half tablespoons of water.

Production process: 1. Wash the shrimps, drain the water, add marinade and marinate for ten minutes; soak in oil, or drain the water and oil in a colander.

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

3. Loosen or peel the rice noodles, add 2 tablespoons of oil to the pot and heat it, add the rice noodles, add 1/3 teaspoon of salt, and 2 tablespoons of water and stir-fry until the rice noodles are cooked and the water boils again, then put it on a plate.

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4. Heat 2 tablespoons of oil in the pot, thicken the rice noodles and bring to a boil. Immediately add the eggs and shrimps and stir-fry until cooked. Dish up and spread on the rice noodles. Serve.

Luncheon Meat Soup Noodles Ingredients: 300 grams of rice noodles, 250 grams of canned luncheon meat, appropriate amounts of Chaoshan or Tianjin winter vegetables, green beans, salt, pepper, flavored powder and soup.

Production process: 1. Put the rice noodles into boiling water, blanch it, drain the water, and put it into a bowl.

2. Cut the luncheon meat into rectangular strips, 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, MSG, and pepper to taste. Pour the lunch meat and soup into a bowl with rice noodles.

It becomes a delicious and tender soup noodle.

Beef Brisket Soup Noodles Ingredients for Beef Brisket Soup Noodles: 500 grams of beef brisket, appropriate amount of rice noodles, appropriate amount of vegetables, chopped green onions.

Crush a large piece of ginger to loosen it, and remove the red coating from four shallots.

Condiments: One star anise, one crushed strawberry, two tablespoons of dark soy sauce, three tablespoons of light soy sauce, one tablespoon of wine, two teaspoons of bowl, and 1/4 teaspoon of salt.

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