1, in practice, dry frying beef river pays attention to strong fire and quick frying, and the cooperation between oil and fire is particularly important. If the fire is small, the frying gas is insufficient, while the oil is large, it is not smooth enough, and it is not necessary to thicken it when frying, and there is no juice in the rice noodles when serving; Wet fried beef river should be thickened, and the river powder has juice when it is served; Taste and taste; Dry-fried beef river is smooth and fragrant, with rich flavor; The wet fried beef river is warmer, with more water and lighter taste.

2, dry fried is the powder on the table without juice, wet fried is the powder with a lot of juice, it is slippery to eat! The main material of dry-fried beef river, river powder, also known as Shahe powder, originated from sha he. Usually the cooking method is to put soup or stir fry. Stir-frying is divided into wet stir-frying with cheese juice and dry stir-frying without cheese juice.

3. The method of making dry fried beef river is to fry tender beef until it is half-cooked. Then add oil, stir-fry fragrant sprouts and onions, stir-fry rice noodles quickly, add soy sauce and cooked oil, and finally add beef and stir well. Dry-fried beef river pays attention to "wok gas" and must be fried quickly. When you want to stir well, don't gesture too fast, or the powder will break.

4. The amount of oil must also be accurately controlled, otherwise the oil will not taste good. Therefore, dry frying Niuhe is considered to be a big test to test the cooking skills of Guangdong chefs, and the quality of the craft will be known after a try.