Speaking of rice noodles, southerners prefer them. The climate in the south is hot and rainy, which is suitable for rice planting. This kind of rice noodle is made by washing and soaking rice, adding water, grinding it into slurry, and then steaming it out. Both rice noodles and rice rolls do this.

Rice noodles are steamed with rice paste, which will be soft. When frying rice noodles, it is easy to stick to the pot and break easily. So how to fry rice noodles so that it is not easy to stick to the pot and break the pot? As long as you keep these skills in mind, you can also fry a delicious rice noodle.

Here is a method of frying Guangdong Shahe powder.

Fried rice noodles:

1. All the bought fans are mixed up. We picked out the strips by hand and put them on the plate for later use.

2. Prepare a small bowl, add appropriate amount of salt, soy sauce, soy sauce and monosodium glutamate, and stir well for later use.

3. After the pot is hot, pour the oil in, and pour a little more to prevent the powder from sticking to the bottom of the pot. When the oil is hot, put the rice noodles in and pour the sauce in. Cook the pot with a big fire, turn the vermicelli with a pair of chopsticks in your left hand and stir-fry the rice noodles with chopsticks in your right hand. Be careful not to move too much. Stir-fry the rice flour and you can put it on the plate.

4. If you want to stir-fry some vegetables, bean sprouts and eggs in the rice noodles, then when the oil is hot, stir-fry these side dishes until the vegetables are broken, then stir-fry the rice noodles and add some side dishes, which can also reduce the situation that the powder sticks to the bottom of the pot.

Friendly reminder: tear the rice noodles into strips before you put them in the pot. When frying rice noodles, stir-fry them quickly, not for too long, or they will stick together easily.