\”Dried Niuhe, classic snacks in Cantonese cuisine, or staple food. Almost every Cantonese restaurant and stalls must be dish. Moreover, it is also a cooking chef. . Most people will stir this, but it is not easy to stir -fry this dish. First of all, this dish is called dry stir -fry, so the fried river powder should not be too greasy. Look at the oil, but the dish can not stick to the oil. Fan cannot be broken, of course, it is absolutely impossible. It is necessary to break as little as possible. And the beef cannot be fried, otherwise it will be troublesome. Outside of beef and river powder, basically use mung bean sprouts, leeks, and coriander, so that you can taste it. Add mung bean sprouts to make the river powder taste refreshing. At the same time Onion, the aroma will not be dispersed. Qinxin will share with you today, and of course share the skills of dry fried Niuhe. \”
The details of the ingredients
The practice of dry fried Niuhe
Slice beef, grab it with water, let it eat water, add soy sauce, sugar mix well, and finally add peanut oil to the least marinating and marinate at least at least peanut oil. half an hour.
After buying the river noodles, you open it with your hands.
Wash the mung bean sprouts, leeks, onions, and onions.
Leek, shallots, and onions into sections.
Great oil in the pan, let go of the beef and oil, and pick up the dried oil as soon as it changes.
Filter the beef dried oil for use
Pour the oil in the pot and not leave it at all.
Mix the mung bean sprouts and river powder and stir -fry until the mung bean sprouts soften slightly.
Add the pot to the fire, add beef, leek, and onion section.
Add an appropriate amount of salt, raw soy sauce, old soy sauce and mix well.
After adjusting the taste, put the pot back on the spot and fry quickly.
Beautiful, delicious dry fried cow river.
1. Beef in advance of beef, feed it with water, then add sugar and soy sauce, and then mix with peanut oil and mix well well. , Place it for more than half an hour, it is best to put it in the refrigerator for 4 hours, and the beef fried is more tender.
2. Do not make mistakes in the order of pickled beef. Add sugar to make the beef tender. Do not add salt. It will make the beef out of water instead of absorbing water. The beef fried will dry.
3. The beef needs to go oil, just change the color as soon as it is cooked.
4. After the beef goes off, the oil in the pot must be poured, because the next step is not needed. If you fry it with a pot, then refuel Essence
5. The pot that is poured off should be heated in high heat. The boiling smoke is best. Don’t be afraid that the river powder will be confused, not.
6. The noodles bought back will be a little sticky, and you need to open it one by one to stir -fry. At the same time, do not put too much mung bean sprouts because the firepower at home is not enough. Can’t quickly dry and affect the taste.
7.When the taste, you can taste and mix well away from the fire, and then fry the fire on the furnace.
8. Stir -chopsticks at home are better than spatula.
9. Dry fried Niuhe to fry the whole process, so as to \”pot qi\”.