Dry-fried beef river is a special snack in Guangzhou, Guangdong Province, which belongs to Cantonese cuisine. This dish is made of sprouts, rice noodles, beef and other materials, and was invented in the late Qing Dynasty and early Republic of China.

river rice noodles, also known as shahe rice noodles, originated from sha he. Usually the cooking method is to put soup or stir fry. Dry-fried Niuhe is considered to be a big test of Guangdong chefs' cooking skills, and the quality of the skills will be known after a try.

Method 1:

1. Boil the water in the pot and add the dried river powder.

2. After boiling, remove and drain the water for later use.

3. Wash and drain the bean sprouts for later use.

4. Shred the onion.

5. Marinate beef slices with salt, cooking wine, soy sauce and salad oil for a while.

6. fry the beef slices in the oil pan first.

7. Wait for the beef to change color and put it out for use.

8. Saute shredded onion in another oil pan.

9. Add the bean sprouts and stir fry.

1. Add the boiled vermicelli and mix well with chopsticks.

11. first, make a sauce: add oyster sauce, light soy sauce, dark soy sauce, sugar and sesame oil and mix well for later use.

12. Add the prepared sauce and mix well. Sprinkle with scallions and serve.

Method 2:

1. Clean the beef, cut it into shreds, stir it evenly with soy sauce and raw flour, and marinate it for half an hour to make it fully tasty. Wash onion and cut into sections, peel ginger and cut into filaments, and wash bean sprouts for later use.

2. Put the oil in the wok after a big fire. When the oil temperature reaches 3%, slowly slide the marinated shredded beef into the wok and stir-fry until the beef turns white, and then take it out for later use.

3. Heat the remaining oil in the pot, add shredded ginger and vermicelli, stir fry, then put shredded beef into the pot, add onion, bean sprouts and shredded colored pepper, stir fry together, and mix them evenly. Add soy sauce, soy sauce and sugar and continue to stir-fry until cooked.

Main features:

Dry-fried beef river is oily and shiny, beef is tender and fragrant, and rice noodles are smooth and smooth.

Tips:

1. Don't put too much oil when frying rice noodles, otherwise the fried rice noodles will be greasy. Just stir-fry a little more than usual.

2. Don't use a shovel when frying rice noodles. It is recommended to stir fry the rice noodles over the pan, so it is not easy to break the rice noodles. Chopsticks can also be used as an auxiliary operation.

3. When curing beef, you can beat the beef with your hands until it is strong. The beaten beef tastes more tender and smooth.

4. If you don't like the heavy color, you can reduce the dosage of soy sauce.