In Guangdong, fried rice noodles are a very light food, which is often eaten at street corners and roadside stalls. Especially working overtime until late at night and eating steaming fried rice noodles is the biggest reward for yourself. Fried rice noodles are soft and tough, and there is not much oil. Well done. The fragrance always makes people unconsciously swallow saliva and fall in love with it as soon as they eat it.
Seemingly simple food, in fact, should pay great attention to kung fu and cooking. I especially like to watch those masters toss the pot with one hand and stir fry with a shovel in the other. The iron pot rises and falls in the firelight, and the rice flour flips in the air in just one minute. The sound of the stove and the sound of the spatula touching the iron pan made the foodies feel that they were drowning in the water.
The fried rice noodles at home can't reproduce the taste of fried rice noodles at midnight. But it's nothing to an active gourmet. After all, it is much more convenient to fry rice noodles if you want to eat them, and it is healthier without heavy oil and salt. However, fried several times, it is really not delicious. Once, the rice noodle was blown into a ball, and even the bottom of the rice noodle was burnt. I always thought that what I lacked was the hot stove in the food stall, but later I found that I had to master this trick. A 40-year-old chef told me that to fry delicious rice noodles, we must first master three tips: the way of instant noodles, the cooking skills and the collocation of ingredients. Later, according to the master's instructions, stir-fry rice noodles. Indeed, fried rice noodles are not sticky or slippery. After my dad tasted it, I became more and more boastful and ate more and more.
Generally speaking, the most classic collocation of authentic Guangdong fried rice noodles is eggs, bean sprouts, onions and so on. Finally, sprinkle with spiced powder. But I didn't take the usual path. I made a new flavor today, which is very good. So I recommend this new fried rice noodle. I believe everyone who has eaten it will like it.
Fried rice noodles with sweet bean luncheon meat
Ingredients: 3 pieces of rice flour, 3 pieces of lunch meat, 3 pieces of sweet beans and garlic, appropriate amount of cooking oil, appropriate amount of extra-fresh soy sauce, and spicy dry pot material.
Soak rice noodles in cold water. Must be cold water, not hot water. Rice noodles soaked in cold water are not crisp and have clear roots. This is the first skill.
After soaking for a period of time, try to touch the rice noodles with your hands to see if they can spread out as shown in the picture. If it is easy to get away, it will be too long. You can take it apart with a gentle pull. In this way, all the rice noodles are scattered and drained for use. Fried rice noodles are delicious, so you should master three skills. Rice noodles are not sticky and smooth. When cooking rice noodles, prepare other materials. Lunch meat is cut into small pieces, sweet beans are cut into small pieces obliquely, and garlic is chopped.
The second skill is the collocation of ingredients. Traditionally, bean sprouts, eggs, leeks and beef can be used. But I think the most important thing is to meet your favorite taste. Fried rice noodles are delicious, so you should master three skills. Rice noodles are not sticky and smooth. Boil a proper amount of water, add a little salt, and then put the sweet beans down for a while, which is probably enough to crush them raw. When vegetables need to be blanched, you can wait for the water to boil, add a little salt and then put the vegetables. This can better keep the vegetables green.
Stir-fry minced garlic in oil, add lunch meat and stir-fry for a while until it is slightly golden brown. Pour in the cooked sweet beans and stir fry together.
Stir fry! This is the third skill! Stir-fry the rice noodles for a while, add some fresh soy sauce to taste and stir well. It is recommended to pour rice noodles and stir fry with long chopsticks. You will find it much more convenient to mix the materials evenly with chopsticks than with a shovel.
After the spicy crab is fried, the remaining spicy powder can be used just right. Pour in a proper amount of mala Tang powder, stir-fry with rice flour evenly, and serve. In fact, many fried rice noodles in food stalls usually put spiced rice noodles. Without spiced rice noodles, it is not authentic Cantonese fried rice noodles. But I think the taste of this mala Tang is just to my taste.
Tip: You don't need to make authentic taste to please anyone. Just do what you like and please your stomach.