Jiangxi rice noodles are flexible and elastic, boiled but not boiled, dry-fried and not easy to break, tough and chewy, smooth and delicious.
If you eat out alone, you seldom order fried powder in the morning, but usually mix more powder. If we eat at noon or in the evening, we will order a fried powder and a crock soup to cope with a meal.
Fried rice noodles can be fried with eggs, fried with meat, and fried with sausages. It depends on everyone's taste.
Personally, I like cooking with meat. I usually use pork, but if I fry it with beef, it will taste more delicious.
To fry a plate of delicious fried powder, the preliminary work-cooking rice noodles, must be done well.
How to make rice noodles?
Before talking about fried rice noodles, here is a short story. Many years ago, when people liked to listen to the radio, they talked about Nanchang's fried rice noodles in a food program.
An audience asked the host: Does Nanchang fried rice use salt or soy sauce for seasoning?
In fact, at that time, the way for ordinary people to stir-fry powder was to put salt and soy sauce. The host's answer is also.
The audience told the host: just put soy sauce, no salt. Seasoning with soy sauce can ensure the smoothness of rice noodles, while adding salt will make the taste of rice noodles rough.
I couldn't cook at that time, and naturally I couldn't fry a plate of rice noodles, so I never understood it. Only put soy sauce, the color is not very black and ugly, if you put less, the fried powder is not very light.
Later, I learned that in fact, as long as soy sauce and soy sauce are combined. Soy sauce itself contains salt, so there is no need to add salt.
The main ingredients of Nanchang fried noodles (family version) are: Jiangxi rice flour 100g, moderate amount of small vegetables, moderate amount of pork, moderate amount of red pepper (not spicy).
Seasoning materials: garlic, soy sauce 1 tablespoon, 2 tablespoons light soy sauce (even if it is very fresh).
Production method:
1. Tear off the leaves of Chinese cabbage piece by piece, wash them and soak them in salt water 10 minute.
2. Wash the red pepper and cut it into shreds; Wash and shred pork, and put it on a plate for later use.
3, rice noodles in the pot, cook for 5- 10 minutes, remove cold water.
4, pour oil in the pot, put more oil, rice noodles are easy to paste the bottom of the pot. Stir-fry shredded pork until it changes color, add garlic and soy sauce.
5. Add vegetables and stir well. Add rice flour and stir well.
Stir-fried powder, what ingredients are used to make it delicious? Choose your favorite ingredients according to your taste, but no matter what kind of ingredients you use, you usually fry the ingredients in the pot first, then fry the rice flour until the color is even, and then serve it out.
Egg bean sprouts, soy sauce, seafood sauce, delicious.
Thank you for your question.
I also like to eat fried powder. The ingredients are prepared according to my own taste, and the methods are different.
Now I'll introduce you to a method suitable for the public taste and its ingredients.
Ingredients: 250g of rice flour.
Ingredients: Pork belly, 60g eggs, 25g mung bean sprouts.
Seasoning: 6g of light soy sauce, 6g of light soy sauce, 3 slices of ginger, onion 10g, proper amount of blended edible oil and sesame oil; Appropriate amount, half garlic. Proper amount of cooking wine and vinegar. Starch 25g spiced powder, a little pepper.
The method of frying powder is as follows:
1. Cut the onion into small pieces and slice the ginger.
Foam. Crush garlic.
2. Wash and drain the bean sprouts.
3. Put the rice noodles into the pot, pour 90%, and blanch the rice noodles for 5 to 8 minutes. After fishing, put it in cold water and drain it for use.
4. Shred pork belly and soak in soy sauce, balsamic vinegar, soy sauce and starch for 30 minutes.
5. Add balsamic vinegar to the eggs and break them up with an egg beater.
Stir-fry garlic and ginger in oil, add cooking oil when fragrant, add egg liquid and stir-fry until the oil temperature is high, add submerged shredded pork, add rice flour and a little sesame oil and stir-fry. Add mung bean sprouts and stir well.
6. Add pepper, spiced powder and sesame oil, stir-fry, color, cook until fragrant and delicious, and then put it in a bowl.
Precautions:
The main thing is that the rice noodles should be cooked just right, not too messy. There is no salt. In addition, the ingredients are flexible. You can add it according to your own preferences, so it won't be difficult to adjust.
thank you
Editor: Dr. Qi (Lele).
Hello, I especially like to eat fried noodles, especially at breakfast. However, I didn't know the technology before, and often it was either fried or fried into a lump. Later, I improved the method, which was basically successful every time, and it was easy for novices to get started. Come to work-study program.
Ingredients: rice flour, onion, garlic, eggs, carrots, pork.
Steps:
1. First, let's soak rice noodles in cold water. If you are not in a hurry, you can soak it for half an hour until the rice noodles become soft. If you are in a hurry, you can soak in 10 for a few minutes, and then put it in boiling water for 5 to 6 minutes until the rice noodles become soft. The purpose of both methods is to make rice noodles soft, but to ensure that they are not rotten.
2. The water that has cooked rice noodles can be used to cook carrots by the way. Remember to cut the carrots thin, so it's easier to cook.
Then we started to fry all kinds of ingredients. The first thing to do is to fry the eggs and put them aside.
4. Then saute minced garlic, pour in pork and stir fry, then add eggs and carrots and continue to stir fry. Next is the most critical time. After frying the ingredients, we need to add soy sauce, which can be added without salt.
5, the ingredients in the pot have been fried, and there is a certain juice. At this time, you can pour the rice noodles and turn off the fire (remember to turn off the fire, otherwise it will be easy to paste). After pouring the rice flour, you can use chopsticks to stir the rice flour and ingredients evenly. At this time, open the fire again, add chopped green onion and fry for about 3 minutes.
Do you like fried noodles? What ingredients are better to fry? How come?
I like fried rice noodles very much, whether it is wet rice noodles (river rice noodles) or dry rice noodles, it is my favorite. What kind of side dishes are better to fry? The most classic is dry fried beef river. Choose beef, rice noodles, bean sprouts, leeks and shallots.
First, slice the beef into a plate, add the light soy sauce, mix in the raw flour, and marinate. It is more efficient to remove the head and tail of bean sprouts than to remove only the roots. Cut the leek into sections. Chop the onion and chopped green onion. Tear the sticky rice noodles apart without affecting the seasoning.
Pour cooking oil into the pot, a little more. Heat to 30-40% heat, add beef and oil until 7-8% cooked, and take out for later use.
Pour out the excess oil, add the river flour, fry on both sides, and start to turn the pan, about half a minute.
Add bean sprouts, leeks, beef, salt and soy sauce, stir-fry chicken essence, add chopped green onion, stir-fry and take out.
Wet fried beef river
It's rare now. In fact, before the invention of dry fried Niuhe, rice noodles were all wet fried. What is wet frying? Beef, pork, bean sprouts and leeks can be used instead of green leafy vegetables.
The specific method is to marinate the pork slices first. Prepare green leafy vegetables, such as Chinese cabbage and water spinach. Shake off the river powder.
Add cooking oil to the wok, stir-fry the vermicelli for about 1 minute, without seasoning, just stir-fry the vermicelli, and then plate the vermicelli.
Add a little cooking oil to the pot, stir-fry pork until it changes color, add a little soup to boil, add vegetables, add sugar, salt and chicken essence, stir well with soy sauce, and pour into rice noodles.
Dry rice noodles should be soaked until soft, just like fried rice noodles. If it is too late to soak in time, you can directly put the pot in cold water, add rice flour and cook until it becomes soft, take it out and drain it, and then fry it normally.
When a novice is frying powder, it is inevitable that he will be nervous because of his unskilled skills, which will lead to confusion. The solution is to tear the rice noodles apart, add a proper amount of soy sauce and mix well, and then follow the normal steps.
The advantage of this is that the rice noodles are evenly colored and sell well. Stir-fried rice noodles require the same root color, and there can be no phenomenon that some of them are colored and some are white. The above phenomenon can be avoided by adding soy sauce to the rice noodles in advance and stirring evenly.
This is just a stopgap measure. As a small white, you still have to go through a lot of practice and master the normal frying method. No one is born to fry rice noodles. Take myself as an example. It takes countless plates of rice flour to master it skillfully.
I like fried noodles very much.
I always like fried rice noodles, fried rice noodles and rice noodles. As for what ingredients to use, the point is that I prefer spicy food, so Chili sauce is essential, which is also the key condiment to improve the taste.
Exercise:
1. Prepare 200ml of edible oil, 50g of shrimp, 50g of sausage, 300g of rice noodles, 200ml of water, onion, ginger and garlic 10g, and bean paste 10g.
2. Soak the rice noodles soft, remove the shrimps, chop the peppers, cut the sausages into small pieces, and chop the onions, ginger and garlic.
3. Add 10ml oil to the pot, add 10g pepper, 10g bean paste and 10g onion, ginger and garlic, then add 50g sausage and 50g shrimp, stir well, add 300ml water, and simmer for10min.
Am I drooling? My mouth is watering anyway. Let's eat. .
Hello, I'm glad to answer your question. I am "my 20 19".
The practice of home-cooked fried rice noodles:
Ingredients: dried rice noodles, eggs, pork belly, dried mushrooms, Chinese cabbage, shredded carrots, salt-free shrimp skin, shallots, celery, dried peppers, soy sauce, salt and chicken essence.
Practice steps:
Step 1: Soak the rice noodles in advance. This powder is very rough. I'll just put it in cold water, boil it, turn off the fire and soak it for about 20 minutes.
Step 2: soak the mushrooms and cut all the ingredients!
Step three, break the eggs one by one, dice the onions and cut the peppers into small pieces!
Step 4, put oil in the pot, fry the pork belly until it is brown, and add onions and peppers in addition to the fragrance.
Step five, pour in the eggs, stir them quickly, and fry them into dry egg pieces.
Step 6, add mushrooms, shredded carrots and shrimp skin and stir fry.
Step 7, add the pre-soaked rice flour, salt, chicken essence and soy sauce! Always cooking.
Step 8, add shredded Chinese cabbage and stir-fry until it is broken.
Step 9: Sprinkle chopped green onion and diced celery before cooking.
Tips:
Rice noodles must be soaked thoroughly, not too rotten. . You can use hot water to soak, and cold water can be used when it is soft and not easy to break, so it is not easy to agglomerate and break.
Fried rice noodles, with vinegar and Chili sauce, are especially delicious.
Do you like fried noodles? What ingredients are better to fry? How come? Hello, I'm Teacher Lin, and my answer is: There are many ways to "fry". "Rice noodles, vermicelli, etc." are almost different in different ingredients, so there won't be too many restrictions on the overall production, but in order to make an ordinary fried rice noodle delicious, besides the collocation of ingredients, the skills in the cooking process are equally important. Here you are, Mr. Lin.
"Three-shredded fried rice noodles" originated in Guangdong and belongs to Cantonese cuisine. Generally, three-shredded fried rice noodles are used as the main material, and pre-fried ingredients such as eggs, shredded ham, shredded meat pie, soy sauce, monosodium glutamate and salt are fried together. Because of its delicious and refreshing, simple cooking, suitable for all ages and many other advantages, it is deeply loved by the public. At present, three-silk fried rice noodles are also a popular snack.
Three-silk fried noodles-summer delicious method-characteristics: nutritious and delicious, refreshing and appetizing, simple method, ready to eat at a glance. Ingredients: 200 grams of dried rice flour and 200 grams of pork.
Ingredients: carrot 1, pepper 6, garlic 1.
Seasoning: water, cooking wine, light soy sauce, starch, cooking oil, vegetable oil (or cooked oil), pepper oil, dark soy sauce, oyster sauce and salt.
Unit:1tbsp =15ml =15g.
-Start making-
①: Step 1: Put the dried vermicelli into a big bowl one night in advance and soak it in enough water until soft (or soak it 3 hours in advance).
②: After the vermicelli is soaked soft, clean the pork and cut it into shredded pork, put it on a plate, add 1 tablespoon cooking wine, 1 tablespoon soy sauce, 10g starch and half a tablespoon vegetable oil in turn, stir well, marinate for 15 minutes, and boil a pot of hot water in a hot kettle.
③: While pickling shredded pork, you can cut other ingredients, wash and shred snail peppers, wash and shred carrots, and peel and slice garlic for later use.
④: Wash the pot, add enough hot water that was boiled before, cover the pot to boil the water, and then add all the soaked rice noodles to boil the powder.
⑤: Cooking rice noodles is different from cooking noodles. It needs to be kept at a high temperature and constantly stirred (cold water can't be added like cooking noodles), so that rice noodles are heated faster and more evenly. When the rice noodles are cooked with constant stirring until they are 1.5 times larger and slightly transparent, they are clipped off with chopsticks and then taken out. After cleaning water for 2-3 times, let them cool enough for use.
⑥: Heat the wok again, add half of the cooking oil to the wok, and turn to low heat. Stir-fry all shredded carrots in a wok for about 1 min until they are evenly softened, add a little salt and stir-fry until the bottom taste, and take them out for later use.
⑦: Reheat the pot, add 2 times of oil into the usual cooking, turn to medium heat, quickly stir-fry all the pickled shredded pork in the pot until it turns white and discolored, pour in half a tablespoon of soy sauce to taste, stir well and add all the chopped shredded peppers.
8: Stir-fry the pepper until soft, stir-fry the shredded carrot and half of the garlic slices together, then add a little more salt and the other half of the garlic slices and continue to stir-fry until the fragrance is delicious. When stir-frying garlic again, turn off the heat and set aside.
Pet-name ruby: Drain all the cooked and cool rice noodles and put them on the surface of fried meat with Chili peppers. Pour in 1 tbsp soy sauce for coloring. Add a little salt to season rice noodles. Half a tbsp pepper oil will stimulate appetite and enhance flavor. At this time, use chopsticks to fully mix rice noodles with Chili and carrots for fried meat, and then stir fry with low fire. After the rice noodles and stir-fry are slightly drained, add a tablespoon of oyster sauce to enhance the umami flavor.
Product map: such a three-silk fried powder with attractive color, delicious taste, rich nutrition and appetizing appetite is ready. Does it look appetizing?
-"You ask me and answer" in the content summary-1. Is there any skill in shredding pork? Why does it always break when I cut pork?
Answer: ... Of course, shredding pork is also skillful. If you want to cut shredded pork with the same size and thickness, you need to master two skills. First, when cutting pork, cut it along the texture of the meat, so that the cut shredded pork will not break and it will not be easy to fry when frying. Second, the pork can be frozen in the freezer half an hour before shredding, so it will be much easier to take out the slightly hard pork and it will never break.
2. Why should shredded pork be marinated with cooking wine and soybean oil once?
Answer: ..... Because shredded pork itself is not resistant to high temperature, it is easy to fry firewood, so we need to add one more step of pickling and replenish water to shredded pork in advance. Adding cooking wine and light soy sauce can replenish water and enhance fragrance and freshness. Starch is added to lock in moisture, and finally a small amount of vegetable oil is added to prevent starch from contacting the bottom of the pot too quickly and causing paste.
3. Why do you want to cook rice noodles with hot water?
Answer: ..... Because rice flour itself is made through a series of steps such as milling, cooking, cooling and cleaning, if such rice flour is directly put into a pot with cold water, with the increase of water temperature, the powder of rice flour will fall off continuously, resulting in cooked rice flour becoming cooked rice porridge, and vermicelli will be completely cooked into rice paste. Therefore, the cooked rice noodles should be put into the pot with hot water in advance like noodles.
4. Why should the cooked rice noodles be cooled with cold water several times?
Answer: ... After the rice noodles are finally cooked, they need to be cooled to room temperature with clear water several times. This has two main advantages. First, rice noodles that are too cold are harder, and fried rice noodles are more delicious. Second, the supercooled rice noodles have a reheating process when fried in the pot, and the rice noodles are not easy to fry and stick to the pot.
5. Why do shredded carrots have to be fried until they are soft in a separate pot?
Answer: ..... Because carrots themselves are more difficult to cook than other vegetables, even if they are shredded, it is best to fry them in a separate pot. Secondly, the effect of adding shredded carrot with bottom flavor after frying is much better and more delicious than the last seasoning.
6. Why do you use chopsticks to stir and stir evenly before frying rice noodles?
Answer: ... Many people stir-fry rice noodles and always stick to the pot. Here, we can teach you this practical trick. When the amount of fried rice noodles is large, you can choose to turn off the heat after frying. When all the rice noodles are put in, mix them with chopsticks and stir fry slowly, then stir fry slowly, so that the rice noodles can be completely and evenly tasted without frying for too long, and certainly they will not stick to the pot again, killing two birds with one stone.
-Lin Shuo, summary of the content-Why is this three-line fried powder more nutritious than the popular three-line fried powder and more suitable for summer? The main reason lies in the following two key points of optimization.
①: First, the popular three-silk fried noodles generally use various side dishes such as "eggs, ham sausage, onions, bean sprouts". Although the whole fried noodles are delicious, compared with the simple "Chili, pork and carrot", the ingredients are obviously not so easy to take and cook quickly, and the aroma of fried meat with Chili and carrot shreds is much stronger. So I tried this method for the first time.
②: This third-line fried powder does not use monosodium glutamate chicken essence, because the fresh-keeping function of soy sauce and oyster sauce itself is enough, and with the addition of pepper oil, the fried third-line fried powder is not only delicious and attractive, but also delicious and appetizing, which is very suitable for summer consumption.
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