# Going to Guangdong #

When it comes to Cantonese cuisine, it is estimated that many people are very unfamiliar. This kind of cuisine is generally common in Guangdong and Guangxi, and most of the cooked foods are mainly refreshing and exquisite, and the taste of the pot is definitely one of the top eight cuisines. Among them, there is a delicious food, whether it is going up to a star-rated hotel or going down to a night market stall, almost as long as it is a Cantonese restaurant. Even other restaurants will take her as their staple food, which is "dry fried beef river". This dish belongs to both food and staple food, and the taste is mainly fresh and fragrant. It can be said that this dish is very popular with guests.

Then someone must be curious at this time. Since the dry fried beef river is so delicious, how should it be cooked? In fact, this dish, as a representative of Cantonese cuisine, is not complicated. As long as we stir it up in the cooking process and let the fragrance of the ingredients erupt, it is basically half the battle. The second half depends on the details. After all, everyone's cooking techniques are different, and the taste of the pot will be slightly different. The following words are not much to say. Today, I will share with you the specific steps and details of this dry fried beef river. I will express it in the simplest and easy-to-understand words so that everyone can understand and understand it. Let's watch it with me. Ingredients: 1 kg of rice noodles, 2 g of beef

Accessories: 5 g of bean sprouts, 3 or 2 drops of soy sauce, 1 g of soy sauce, 1 egg, 2 grams of salt, and 1 spring onion. Step 1: First, prepare beef and cut it into even slices, so that the beef will not stick to the teeth at the entrance (if it is cut along the grain, the tendons will remain. Then soak it in water for half an hour

Step 2, then start to marinate the beef, first control the water content of the beef, then add soy sauce, soy sauce and sugar to the beef, and fully grasp it until there is no sauce at the bottom of the bowl, then add a little egg white and starch, and keep stirring in one direction until the beef is strong (very sticky means strong)

Step 3, then prepare another container and add soy sauce. So that you won't be in a hurry in the later stage), wash the onion and cut it into sections, and put the green onion leaves separately

Step 4, pinch off the head and tail of the mung bean sprouts, break them into small pieces of about 1 cm, then heat the pan to cool the oil, put more oil into the pan and smooth the beef at a uniform speed (this step takes about 15 seconds), and then pour it out when it is tender and smooth

Step 5, don't wash it in the pan at this time (don't wash it in the pan) Pan-fry the vermicelli with medium fire, gently turn it with chopsticks when frying, until the vermicelli is hot and soft, and stir-fry the fragrance.

Step 6, finally, heat the pan with large fire, stir-fry the bean sprouts and scallion slices, stir-fry the vermicelli and beef until the nose smells the fragrance, pour in the prepared juice, stir-fry the pan with high fire, and finally stir-fry the scallion slices evenly, so as to get out of the pan and plate.