Chinese Food
My favorite dish -- fried noodles
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Grandma's taste in my memory. There are a lot of delicious food in my hometown. The most representative is this fried rice noodles. It's also named big Jing fried rice noodles Dried powder has a history of nearly one thousand years in our hometown. As early as the early Northern Song Dynasty, dried powder was well-known for its production. It is commonly known as stir fried Dajing powder. It's a real Kung Fu dish. It takes a lot of time. It needs to be mastered properly. Otherwise, it's easy to smash. So it's also a test of chef's ability. In the process of shaking, sprinkle a little cooking wine, soy sauce and water from time to time. When the lard has completely penetrated into the powder, the powder is golden yellow, and has been quite independent. Add the prepared ingredients in advance and continue shaking Dried powder. Let the taste of dried powder and seasoning fully blend. At this time, the fragrance spreads
Cooking ingredients
Cooking Steps
Step1:Dry the powder and soak in cold water for about 2 to 3 minutes (about 5 minutes in winter
Step2:Take out the powder and drain the water. Let the excess water be absorbed completely. Shake the powder dry and fluffy
Step3:Put the eggs in a bowl. Pour in a little rice wine and a little salt to break them up. Pour in the hot oil in a cold pot, and turn the egg liquid into a rotating pot to spread the egg skin (turn the heat to a small heat after the pot is hot. The eggs are easy to paste) and cut into shreds
Step4:Wash and cut the vegetables.
Step5:Put fat meat in the pan and fry it to make oil (a large pan specially used for drying sand powder in my family
Step6:Stir fry the lean meat until it changes colo
Step7:Stir fry the shredded bamboo shoots and mushrooms in the pot for a whil
Step8:Stir fry oysters and onions for a whil
Step9:Add a little sugar to make it fres
Step10:Pour in the right amount of old and raw soy sauce. Stir fry a little yellow rice win
Step11:Stir fry the prawns until the color changes.
Step12:Add the seasoning. Leave the prime
Step13:Dry with powde
Step14:Cover the pot and simmer for about a minute. (this is to make the powder dry and stir fry better later
Step15:Take chopsticks with your left hand and shake the powder to dry. Stir fry from the bottom of the pot with a spatula in your right hand. Sprinkle rice wine and a little soy sauce (about 10 minutes
Step16:Stir fry until fragrant. Pour in the seasoning. Stir fry for about 8 minutes
Step17:Add bean sprouts and leek root and egg shred
Step18:Chopsticks in one hand and spatula in the other. Stir fry (stir fry for about three minutes) while shaking. Sprinkle a little yellow rice wine. Feel the dry powder can beat. It's almost ther
Step19:Put down the leek leaves and continue to fry until it's broke
Step20:Stir fry a good portion of dried powder until almost the whole arm is sour.
Step21:The fragrant powder has dried out of the pot.
Step22:Movin
Step23:Last time I fried it in my friend's company. It was fried with cabbage
Cooking tips:There are many kinds of dried powder. Our local dried powder is very fine. The soaking process is relatively short. The side dishes can be matched by yourself. They can be vegetables with relatively dry water. The large and unusable powder like Chinese cabbage can't be used until it's dried thoroughly. Pay attention that the soaking time can't be too long. The powder can't be more fragrant until it can beat in the pot. There are skills in making delicious dishes.
