Hotel chef: Fried rice noodles have a knack. One more step, rice noodles will not break the non-stick pot, and novices can learn it in 1 minute!

Southerners prefer rice noodles. Come to think of it, I seem to have a plate of fried rice noodles since I was a child. Simple rice noodles, with one or two eggs and a plate of bean sprouts, taste soft, delicious and crisp. Or use shredded pork instead of eggs, and shredded pork will immediately become another classic snack: fried pork powder. Southerners' preference for rice noodles is no less than that of northern people's favorite pasta.

Rice noodles are called rice noodles in Yunnan, but other regions like to call them rice noodles except Yunnan. From the appearance, rice noodles and rice noodles are both rice products, and there is almost no difference. However, in the rice noodles that Yunnan people like to eat, ingredients such as sweet potatoes and potatoes are usually added, so they will not be cooked for a long time like rice noodles, and the taste is soft and glutinous. Once you get used to it, it's really hard to forget for a while.

In order to facilitate storage, rice flour is usually made into dried products. Therefore, this is also the reason why the steps of making fried rice noodles are relatively complicated. Cook it thoroughly before frying, but if you don't know the trick, it's easy to break it or cook the bottom of the pot everywhere. Don't worry, let the chef of Ma Bao Hotel teach you how to cook today. As a chef of Hunan cuisine, fried rice noodles, like fried eggs, are the first step for chefs to get started.

1 dried rice flour, the main ingredient of scrambled eggs.

Cooking requires water, salt 1 spoon, a few drops of vinegar and cold water.

Stir-frying needs auxiliary oil, 2 spoonfuls of light salt soy sauce, 2~3 eggs, minced garlic and minced red pepper.

-Start making-

The first step is to prepare the required ingredients. The soul mate of fried rice noodles must be indispensable, including 3 eggs and a plate of bean sprouts. There are no restrictions on soybean sprouts or mung bean sprouts here, as long as they are bean sprouts;

Step 2, prepare a soup pot, put a lot of clean water into the pot, add 1 spoon of salt, put dry rice noodles into the pot, cook slowly with medium fire, stir with chopsticks after the water boils to prevent sticking to the bottom of the pot; Dry rice noodles are resistant to cooking, so be sure to cook until there is no solid inside the rice noodles and turn off the heat when the whole body is transparent; Don't take it out in a hurry at this time, continue to stew for 5~8 minutes, and the rice noodles will be cooked;

The third step, this step must be added more. Take out the rice flour and put it in cold water, add a few drops of white vinegar, clean the mucus on the surface, drain the water, add 2 spoonfuls of thin salt and stir well;

Step 4, beat the eggs into a bowl, add a few drops of white vinegar and salt, and stir well; Wash the red pepper after removing its pedicle and cut it into powder for later use; Cut garlic into powder for later use;

Step 5, put oil in the pot, spread the eggs in the pot when it is 40% hot, fry them and break them up; Then add minced red pepper and minced garlic, stir-fry until fragrant, and stir-fry evenly;

Step 6, put the cleaned bean sprouts into the pot and stir fry a few times;

Step 7: finally, add the rice flour mixed in advance, add a little salt to taste, stir fry evenly and then you can go out.

Summary: Fried egg powder is a classic snack that Hunan people like to eat, and it can be used to make breakfast at work. When staying up late, it can be used for midnight snack; When entertaining guests, it instantly becomes a snack with local characteristics. Don't underestimate the fried egg powder. If you want to do this well, you must pay attention to these tips:

1. When cooking rice noodles, don't use strong fire all the time, because you will find that after cooking for 20 minutes, the water is almost boiling, but the taste of rice noodles is still very hard; Cook dry rice noodles, slowly cook them with medium fire, and then soak them so that the taste of rice noodles is soft, waxy and smooth;

2. Don't fry the cooked rice noodles directly in the pot. Be sure to wash them with cold water and vinegar, and stir them evenly with dilute salt soy sauce. After this treatment, the rice noodles will be fried in the pot and will not be fragile or stick to the pot. Learn this trick to make you a chef in seconds;

3. Although it has been pretreated, you should pay attention to it when frying rice noodles, and don't stir it frequently, which is also the reason why rice noodles are easy to break. The ingredients inside, such as eggs and bean sprouts, can also be replaced with shredded pork, vegetables, shredded cabbage and so on.

Stir-fried rice noodles have a knack, add one more step, and the rice noodles will not break or stick to the pot.