Dry fried beef river is made of sprouts, rice flour, beef and other materials. It was invented in the late Qing Dynasty and the early Republic of China. It is a special snack in Guangzhou, Guangdong, and belongs to Cantonese cuisine. The dishes are oily and shiny, the beef is tender and fragrant, the rice noodles are smooth and smooth, the dishes are dry and juicy, the entrance is fresh and delicious, and the ingredients are diverse and rich.

Dry-fried beef will be greasy if there is too much oil, but it will be burnt if there is too much oil. Moreover, the color and taste of each rice noodle should be uniform. Too much soy sauce will be too heavy, but not enough soy sauce will be too light. When beef is overcooked, the original juice will remain in the beef. Therefore, dry fried beef river is considered as the "touchstone" to test the cooking skills of Guangdong chefs, just like fried rice with eggs, which can test the basic skills of chefs. Tea restaurants in Guangzhou and Hong Kong, and Cantonese restaurants overseas, dry fried beef river has almost become an essential dish.

Matters needing attention in dry frying Niuhe

1, the beef slices are recommended to be thinner, and then a little salt, sugar, soy sauce and soy sauce are used. First, a little egg white is evenly grabbed, and then a little starch is added to marinate for about 10 minute. When curing beef, you can beat the beef with your hands until it becomes firm.

2. Although beef and rice noodles are the main characters of dry-fried beef river, side dishes are also essential, and even to some extent, the choice of side dishes is crucial to the success or failure of dry-fried rice noodles. Bean sprouts must be essential. I suggest you choose crispy mung bean sprouts instead of hard soybean sprouts.

3. Put more oil in the fried rice noodles than usual, but not too much. If there is less oil, rice noodles will stick to the pot and will not smell good when fried. If there is too much oil, it tastes greasy.