Chinese Food
Dry fried Niuhe food table
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Dry fried Niuhe is the most authentic Guangdong snack. Good dry fried Niuhe is not greasy. After eating, the bottom of the plate is clean and there is no excess oil and juice. The main point is to fry rice noodles. Li Qiang, a guest, taught a little secret - before fried rice noodles, the oil and egg yolk in the pot should also be moistened. It can avoid sticking to the pot; this way, the sprouts are crispy, the rice noodles are dry, the beef is tender and smooth, and the hot and spicy dish is hot enough to make the wok gas.
Cooking ingredients
Cooking Steps
Step1:First of all, slice the beef, add raw, old and sugar, and fully grasp until there is no sauce at the bottom of the bowl; then add a little egg white, water lake powder and egg yolk respectively. Grasp each tim
Step2:After pinching the head and tail of mung bean sprout, pinch it into a small segment of about 10 cm. Spare
Step3:Next, mix the sauce. Take a bowl. Pour in the soy sauce, soy sauce, salt and sugar. Mix well
Step4:Heat the wok over high heat until it smokes. Pour in 150 grams of oil. Add the beef. Cook quickly
Step5:Start another pot. Use a strong fire. Heat it and pour in the oil. When the oil temperature is about 160 degrees, pour in the egg yolk and fry it quickly. Dish out
Step6:Then go down to the river noodles and fry them. Use chopsticks to gently turn them over. When the river noodles are hot and soft, they can be filled with fragrance
Step7:The frying pan starts the best fire again. When it's slightly smoky, pour the oil. Put the bean sprouts and the onion in the white section to burst the incense. Add the river powder and beef to stir fry, then pour in the sauce before it is ready. Stir fry until the juices are dried. The color is uniform
Step8:Finally, stir fry the leeks and scallions, and then you can get out of the pot
Step9:One pot of dry fried Niuhe with full steam is finished.
Cooking tips:There are skills in making delicious dishes.
