I recommend four sauces: ordinary fried beef sauce, spicy fried beef noodle sauce, seafood fried beef sauce, and spicy fried beef sauce.

Besides, I don't care what others do. We didn't just succeed. Before we use it, we must cook it. This can remove the astringency, sour taste, rust smell, fishy smell and other peculiar smells of some seasonings, and make the finished product more pure and mellow.

These four kinds of sauces have been practiced by my previous work unit, among which the sauce with average taste is the most moderate and widely used; Spicy taste is more suitable for guests who can already eat spicy food in the southwest. It is characterized by spicy and delicious taste and sweet mouth; Fried beef river with seafood is for guests on the southeast coast. Because of the addition of fish sauce and clam sauce, the whole taste is salty and fresh. Malajan, on the other hand, is aimed at tourists from Southeast Asia and has a strong Malay exotic flavor.

Below I will explain in detail how to make these four sauces.

The first type: the preparation and boiling of traditional Cantonese sauce.

The second type: the preparation and boiling of hot sauce.

The third type: the seafood-flavored sauce is prepared and boiled.

The fourth kind: the preparation and boiling of spicy sauce.

Attached to the practice of frying cattle river.

Finally, the ratio and practice of making river noodles in the hotel are attached.

The above is the preparation and production process of four sauces, which is actually very simple. Some friends will say, as for it? We all use it directly ... Of course, different people have different opinions. I think it is better to study food.

How to adjust the sauce ratio of fried rice noodles? Fried rice noodles, what I want to say is fried beef river. In fact, there are generally three ways to stir-fry rice noodles: beef stir-fry, seafood stir-fry and vegetarian stir-fry rice noodles. Except whether Niuhe is fried with soy sauce, the other two are light-colored. This paper introduces the frying method of beef noodles and the proportion of sauce strips.

The indispensable seasoning of fried beef river is fish sauce. The finishing touch is the combination of fish sauce, soy sauce and oil consumption. I will use one portion of soy sauce, two portions of fish sauce, two portions of oil consumption and one portion of sugar to prepare the sauce of Niuhe. Fish sauce, also known as fish sauce, is an essential seasoning in coastal areas of Guangdong, especially in Chaozhou. Its cooking flavor needs to match fire and quick frying. Although it smells a little fishy, you can't feel that fishy smell when you eat it in your mouth. Instead, it's the delicacy and special sweetness of seafood.

Stir-fry beef river, beef should be shredded and sliced, and fried with leek, bean sprouts and shredded onion. When the rice noodles are put into the pot and stir-fried, add the sauce and stir-fry over high fire. In the process of frying, the sauce gradually volatilizes water and combines with the powder in the pot. The kind of fried rice noodles that are still steaming after frying is a classic among the classics.

Classic Cantonese cuisine, the sauce formula of dry fried Niuhe is shared here. I hope you will like it.

To prepare the sauce, you need to prepare seafood sauce+oyster sauce, tomato sauce, red wine and sweet noodle sauce (the ratio should be 2: 2: 1: 1).

Add all the above materials together and stir well to form a sauce. Take another pot, add appropriate amount of water and sugar, and cook until the sugar melts, then add honey, continue to cook, add all the sauce after boiling, and then cook until the sauce becomes sticky. Turn off the fire and let it cool for use.

Fried rice noodles practice:

Fried rice noodles is a famous Han snack in Guangzhou, Guangdong Province, which belongs to Cantonese cuisine.

River powder is rich in carbohydrates, which can quickly provide energy for the body, replenish glucose consumed by the brain, and relieve symptoms such as fatigue, irritability, dizziness and insomnia caused by insufficient glucose supply in the brain.

Practice editing

working methods

All kinds of fried rice noodles finished products

Mix rice flour (6 Liang), beef (1 Liang), bean sprouts (2 Liang), soy sauce, monosodium glutamate, soy sauce and sugar.

First of all, put the marinated beef into the oil pan. Be sure to spread the beef flat, fry one side and then turn it over to fry the other side.

1, add the sprouts and stir-fry until they are 80% ripe, and then take the pot for later use.

2. Heat the oil, then add the river flour, mix the seasoned juice well and pour it on the flour, stir fry a few times.

3. Pour in the fried beef sprouts, stir well and serve.

How to adjust the sauce of fried rice noodles, and what is the ratio? There is no fixed answer to this. Anyone who has eaten rice noodles should know that the taste of each family will be different and the ingredients of the sauce will be different. Some are made by ourselves, and some are ready-made. This can be adjusted according to your own taste.

Fried rice noodles are a famous traditional snack in Guangzhou, Guangdong Province. It is fried with rice noodles, beef, eggs and various vegetables. Rich in nutrition and delicious, it is deeply loved by everyone. I stayed in Guangdong for a while before and often ate fried rice noodles. No matter in the street or night market, people who sell fried rice noodles can be seen everywhere. Many people don't know how to adjust the sauce of fried rice noodles. It's actually quite simple. Here's what happens next.

First, how to adjust the sauce of fried rice noodles? Personally, I don't think there is a fixed way to adjust this. Everyone has different tastes, just like those who sell rice noodles, and each family has different tastes. They use different seasonings to adjust the sauce, so they can adjust it according to their own tastes. The rice noodles fried in my own sauce at home are also delicious. I usually use white sugar, oil consumption, soy sauce and chicken essence to make sauce, and the fried rice noodles are particularly delicious.

Actually, I think fried rice noodles are delicious. Besides sauce, there are many tips. Let me share my practice.

2. Production steps 1. Ingredients: rice noodles, beef, bean sprouts, vegetables, starch.

Seasoning: salt, sugar, oil consumption, soy sauce, chicken essence and oil.

2. Wash and shred beef, add salt, chicken essence, starch and oil, stir well, marinate for 10 minute, wash bean sprouts and vegetables, prepare bowls, pour in white sugar, oil consumption, soy sauce and chicken essence, and stir well.

3. Heat oil in the pot, add the marinated beef, stir-fry for a while, add the bean sprouts, continue to stir-fry, add vegetables when the beef is 80% ripe, stir-fry evenly, and serve for later use.

4. Put the oil in the pot, pour the oil into the vermicelli, pour the prepared juice evenly on the vermicelli, stir fry a few times, then pour the fried beef bean sprouts, stir fry evenly and then take out the pot.

Small technique

1. Add more oil when frying rice noodles, and pour the rice noodles when the oil is hot, so that it is not easy to touch the pot. When frying rice noodles, stir them quickly with high fire, which is easy to break them after a long time.

2. Stir-fried rice noodles means that if there are many side dishes, stir-fry them separately, stir-fry the side dishes, stir-fry the rice noodles, and finally stir-fry them together, so that the rice noodles are not only delicious, but also not easy to stir-fry, and the juice can be adjusted according to your own taste.

Conclusion: Through the above analysis, we know how to adjust the sauce of fried rice noodles. You can adjust it according to your own taste. What to use is not fixed, and the proportion should be put according to your own taste. You can adjust any flavor you want, just eat it yourself. In order to make delicious fried rice noodles, there are some tips besides sauces, which are also explained in detail.

fried?rice?noodles

The following are the ingredients and practices:

Ingredients: 200g rice noodles, 50g tenderloin, 1 lettuce, onion and ginger slices.

Exercise:

1. Slice tenderloin and marinate it with ginger, oil, salt, sugar, soy sauce and a little raw flour 10 minute;

2. Heat the pot, pour a proper amount of oil, fry the tenderloin in the oil until it becomes discolored and take it out;

3. Put the oil again, add lettuce, rice noodles, salt and soy sauce, and stir fry quickly;

4. Put the tenderloin back into the pot and stir with chopsticks to ensure the bright color of the rice noodles. Stir for a few minutes and then add a few slices of onion to serve.

Tips:

1. "Crosscutting cattle and sheep, vertical cutting pigs, oblique cutting chickens". Pork should be cut along the texture of meat, that is, the texture of knife and meat is horizontal.

2. Fried rice noodles is simple, but it is a test of kung fu. Remember to stir-fry the fire quickly, use chopsticks instead of a spatula, so it is not easy to stir-fry.

3. The high-grade fried rice noodles are bright in color, the lettuce is crisp and refreshing, the meat is fresh and tender, and the most important thing is that there is no oil at the bottom of the plate after eating. This is called authentic Cantonese fried rice noodles.

Soy sauce for fried rice noodles: there is caramel in the soy sauce on the market, which can be colored and used as a base flavor, but it is not enough to taste. Fresh soy sauce can enhance fragrance, but it is too weak, so it can be mixed and used. Add some sugar to make it salty and fresh. Of course, it is best to brew dark soy sauce with traditional flavor enhancement.

(1) soy sauce+soy sauce+sugar, mix well.

(2) Soy sauce+oyster sauce, with or without soy sauce, because oyster sauce is fresh and thick, no sugar is needed, and oyster sauce is sweet.

Rice noodle is a special snack in the south, and the most famous one is the dry fried Niuhe (fried rice noodle with beef) in Guangdong, which is also a must-have item every time I go to Guangdong.

Although the fried rice noodles are so fragrant, the sauce used for fried rice noodles is very simple, and its fragrance mainly comes from the collision between soy sauce and rice flavor of rice noodles. When frying rice noodles, you don't need to prepare sauce first, just add it when frying. You only need 5 grams of soy sauce and a little soy sauce. You don't even need salt.

Today, I'd like to share with you the fried rice noodles in Daoxiao Noodles. The most commonly used eggs at home will also be fried, and the flavor will not be lost.

Fried rice noodles with eggs: 1. First prepare the ingredients and ingredients, clean the mung bean sprouts, remove the roots and heads, clean the carrots, peel them, cut them in the middle, slice and shred them, cut the leeks into small pieces of about 5 cm, and beat the eggs into a bowl for later use.

Shake the rice noodles first, or they will stick together. Rice noodles are cooked products, so they don't need to be cooked first.

2, hot oil from the pot, the oil temperature is 50% hot, stir-fry the mung bean sprouts and carrots until they are broken.

3, hot oil from the pot, fried eggs should be a little more oily, so that the eggs are fluffy, the oil temperature is 60% hot and poured into the egg liquid, and the egg liquid is scattered with a shovel, and the egg liquid is fried until both sides are golden and fragrant. Put it aside.

4. Leave the remaining oil in the pot, pour in the rice noodles, stir-fry the rice noodles over medium heat for about 65,438+0 minutes, stir-fry the rice noodles with dry flavor, then start seasoning, add 5g of soy sauce, stir-fry the rice noodles without salt, pour in the just-fried ingredients and eggs after about 65,438+0 minutes, stir-fry the rice noodles over high heat, stir-fry the rice noodles with pot gas, and let the rice noodles. If you like pepper, you can also add a small amount of pepper to enhance the flavor. Finally, pour in the leek and stir-fry until it breaks. If there is chopped green onion, you can sprinkle some chopped green onion in it, and it takes about 30 seconds to get out of the pot and put it on the plate.

Conclusion: A successful fried rice noodle should be fragrant, melt in the mouth, melt in the mouth after eating, have less oil and complete rice noodles.

According to your own taste, is it spicy? ! Salt, soy sauce, oyster sauce, chicken powder, water, soy sauce! ! !

1, put sugar in the seasoning bowl; 2. Put the concentrated chicken juice into a seasoning bowl; 3. Put the head sauce into the seasoning bowl. Head sauce is a kind of soy sauce, which is the first raw juice and the most delicious. 4. Put the juice into a seasoning bowl; 5. Put the soy sauce into the seasoning bowl; 6. Put the oyster sauce into the seasoning bowl; 7. Add cold boiled water, mix well, taste and observe the color of the sauce; 8. After tasting, add salt according to the taste, see the color of the sauce, and then color it with soy sauce. Only in this way can the sauce for fried powder and fried noodles be prepared. Among the seasonings used, fruit juice is hard to find, usually in large supermarkets or shops selling Cantonese seasonings. The proportions of various seasonings used here are as follows (calculated by oyster sauce):

Concentrated chicken juice: firstly, pump: sauce: Meggie soy sauce: oyster sauce 0.2: 2: 0.5: 1: 2: 4, and add salt as appropriate after tasting. Sauce, side dishes, rice noodles or noodles can be fried after draining. These preliminary works are done, and the frying process will take only one or two minutes to make a dish of fried rice noodles or fried noodles with good color and flavor.