I usually have dinner, and I like to go to food stalls. Among them, fried rice noodles are definitely indispensable for supper. The fried rice noodles in food stalls feel full of "pot gas", that is, the fried rice noodles are fragrant enough, and each rice noodle does not stick together, which is crisp and delicious.
I believe many people love fried rice noodles, whether it's breakfast or midnight snack. As a snack food, rice noodles will linger as long as they are eaten. As an ordinary home-cooked dish, fried rice noodles are often fried at home. I especially like fried rice noodles. Every time I fry rice noodles at home, it is either sticky or sticky, and I want to give up every time I fail. But I am persistent, especially about food. Therefore, this guess is not good. Next time, you have to sum up your experience or ask others what to do to be "perfect". It is precisely because of this obsession with food that I specially consulted my classmates who are cooks. Although fried rice noodles seem simple, you still have to master the tricks to make good rice noodles.
My classmate's chef shared the secret of fried rice noodles with me, and I summarized it as "1 bubble 1 slippery". When frying rice noodles, the secret of "1 bubble 1 slip" is used, and the fried rice noodles can be fried as well as restaurants. After learning this skill, the most important thing is that rice noodles are not caked or sticky, with clear roots and super delicious.
Tips for fried rice noodles "1 bubble";
"1 soak": Rice noodles are soaked in warm water.
1, it takes a long time to fry rice noodles in winter, so you can soak rice noodles in warm water. Soaking rice noodles seems simple, but the most important thing is to soak rice noodles well. Rice noodles should not be soaked too soft or rotten, and they should not be caught. This is the difficulty. Prepare about 40% warm water, pour it into a big plate, and then add rice flour to soak it. Note that warm water must not exceed rice noodles. After soaking for a period of time, you can feel the hardness of rice noodles with your hands. Rice flour can be pinched with nails, not soft, and can be taken out and drained on a sieve.
2. Prepare some side dishes, knock 2 eggs into the bowl, add appropriate amount of salt, and break the eggs for later use. Wash Shanghai green and bean sprouts for later use. Cut some green peppers to match the color, and then cut some ham sausage.
3, pour oil from the pot, the oil can be poured a little more. When the oil temperature rises to 50%, pour in the egg liquid. Fry one side of the egg until it is fixed, then turn it over with a shovel and fry the other side. Put it aside for use.
If there is not enough oil in the pot, you can pour more. The next important step is to use "1 slip", that is, lubricating oil. Lubricating oil is to coat the bottom of the pot with oil, and then add rice flour to fry it. No matter how fried, it won't stick together. This is a very practical skill.
5. Pour the rice noodles into the pot, stir fry quickly on medium heat, then add all the side dishes, and then start adding the right amount of salt, soy sauce and other seasonings, stir fry evenly.
6, like to eat crispy, you can fry rice flour for a long time, if you like not too burnt, add seasoning and stir well before you can enjoy it.
You see, according to the trick of "1 bubble 1 slip" mentioned above, each fried rice noodle is hierarchical, and there will be no sticking to the pot.
When frying rice noodles, remember that "1 soaked in 1 is slippery", that is, rice noodles are soaked in warm water until they are neither soft nor hard. The rice noodles must be lubricated before they are put into the pot, so that the rice noodles will not agglomerate or stick to the pot. The rice noodles fried in this way have distinct roots, unfamiliar technology and taste, and are super delicious.
# "Flash Moment" Theme Essay Phase II #