Hotel Chef: There is a knack for frying rice noodles. Add one more step. Rice noodles are not broken and not sticky, and novices can learn it in 1 minute!

Southerners prefer rice noodles. When I think about it carefully, I seem to have a plate of fried rice noodles when I was growing up. Simple rice noodles, with one or two eggs and a plate of bean sprouts, taste soft, delicious and crisp. Or replace the eggs with shredded pork, which immediately becomes another classic snack: fried pork powder. Southerners' preference for rice noodles is no less than that of pasta that northerners love to eat.

Rice noodles are called rice noodles in Yunnan, but other areas like to call them rice noodles except Yunnan. From the outside, rice noodles and rice noodles are both rice products, and there is almost no difference. However, in the rice noodles that Yunnan people like to eat, ingredients such as sweet potatoes and potatoes are usually added, so they are not cooked for a long time like rice noodles, and the taste is soft and glutinous. Once you get used to it, it's really hard to forget it for a while.

In order to facilitate storage, rice noodles are usually made into dry products. Therefore, this is also the reason why the steps are relatively complicated when making fried rice noodles. Cook it thoroughly before frying it, but if you don't know the trick, it's easy to break it, or it's boiled all over the bottom of the pot. Don't worry, let the chef of Baoma Hotel teach you how to fry today. As a chef of Hunan cuisine, fried rice noodles, like fried eggs, are the first step for chefs to get started.

Dry rice flour 1 bar, the main ingredient of scrambled egg powder.

The auxiliary materials needed for cooking are clear water, salt 1 spoon, a few drops of vinegar and cold water.

Auxiliary oil, 2 tablespoons of light salt soy sauce, 2~3 eggs, minced garlic and minced red pepper are needed for frying.

-start making-

The first step is to prepare the required ingredients. The soul mate of fried rice noodles must be indispensable, including 3 eggs and a plate of bean sprouts. There are no restrictions on soybean sprouts or mung bean sprouts here, as long as they are bean sprouts;

Step 2, prepare a soup pot, put a lot of clean water in the pot, add 1 spoon of salt, put the dried rice noodles in the pot, cook them slowly over medium heat, and stir them with chopsticks after the water boils to prevent them from sticking to the bottom of the pot; Dry rice noodles are resistant to cooking, so be sure to cook until there is no solid inside the rice noodles, and turn off the heat when the whole body is transparent; Don't take it out in a hurry at this time, continue to stew for 5~8 minutes, and the rice noodles will be cooked;

The third step, this step must be added more. Take out the rice noodles and put them in cold water, add a few drops of white vinegar, clean the mucus on the surface, drain the water, add 2 spoonfuls of thin salt, and stir well;

Step 4, beat the eggs into a bowl, add a few drops of white vinegar and salt, and stir evenly; Clean red pepper after pedicled, and cut into powder for later use; Cut garlic into powder for later use;

Step 5, put oil in the pot, spread the eggs in the pot when it is 40% hot, fry them and break them up; Then add minced red pepper and minced garlic, stir-fry until fragrant, and stir-fry evenly;

Step 6, put the cleaned bean sprouts into the pot and stir-fry them for a few times;

Step 7: finally, add the rice flour mixed in advance, add a little salt to taste, stir fry evenly and then you can go out.

Summary: Egg fried powder is a classic snack that Hunan people love to eat, and it can be used to make breakfast at work. When staying up late, it can be used for midnight snack; When entertaining guests, it instantly turned into a snack with local characteristics. Don't underestimate the fried egg powder. If you want to do it well, you must pay attention to these tips:

1. When cooking dry rice noodles, don't use fire all the time, because you will find that after cooking for 20 minutes, the water is almost boiling, but the rice noodles still taste hard; Cook dry rice noodles, cook slowly over medium heat, and then soak them, so that the rice noodles taste soft, waxy and smooth;

2. Don't directly fry the cooked rice noodles in the pan. Be sure to clean them with cold water and vinegar, and stir them evenly with thin salt soy sauce. After this treatment, the rice noodles will be fried in the pan, which will not be fragile or stick to the pan. Learn this trick and make you a chef in seconds;

3. Although it has been pre-processed, we should still pay attention when frying rice noodles, and don't stir them frequently, which is also the reason why rice noodles are easy to break. The ingredients inside, such as eggs and bean sprouts, can also be replaced with shredded pork, vegetables, shredded cabbage and so on.

Stir-fried rice noodles have a knack, add one more step, rice noodles are not broken and do not stick to the pot.