Chinese Food
Cantonese vegetarian restaurant style dried noodles
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Dry cooking of noodle. One of the traditional Cantonese noodle meals. There is a custom of eating noodle in Guangzhou people's birthday feast. It means longevity . Because of its unique system, it is suitable for different cooking methods. It's very delicious for dry fry, soup noodles and stew. The most common method of cooking is dry boiled noodles. The steps are simple, convenient and quick. The taste is tender, smooth and refreshing, full of strength. Therefore, dry boiled noodles are common staple food in restaurants.
Cooking ingredients
Cooking Steps
Step1:Wash straw mushroom and cut it in half. Wash leek and cut into sections. Chop garli
Step2:Mix oyster sauce, soy sauce, soy sauce, sugar and chicken soup into seasoning soup for later us
Step3:Put some water into the pot and bring to a boil. Scald the straw mushroom for 1 minute. Remove. Rinse with cold water. Drain the water for standby
Step4:Add some water into another pot and boil. Put in the noodle and blanch for 1 minute until the noodle is soft. Remove and drain the water
Step5:Put it on a plate. Use chopsticks to pull it out. Let it cool for later use
Step6:Heat up the pot with a little cooking oil. Stir in the garli
Step7:Stir fry mushrooms for about 1 minut
Step8:Add Shaoxing wine, stir fry evenl
Step9:Add the sauce and bring to a boi
Step10:Add in the noodles and leek, stir well. Simmer until slightly juic
Step11:Add sesame oil and stir fry evenl
Step12:Restaurant flavor dried noodle
Cooking tips:1. Don't take too long to boil the noodles. When the noodles are a little soft, they can be picked up. Because the next step is to stew them. 2. The meat can be cooked with shredded meat. 3. Just add a little juice to the noodle. Mix with a little soup. The taste is smooth. 4. Material weight - 3 persons. There are skills in making delicious dishes.
