Stir-Fried Rice Noodles with Beef is a Cantonese dish made from sprouts, rice noodles, beef and other materials. One of the characteristic traditional snacks in Guangdong area. Invented in the late Qing and early Republic of China.
Hefen, also known as Shahefen, originates from Shahe Town in Guangzhou. The usual cooking method is to put soup or stir fry. Dry-fried Niuhe is considered to be a major test of the cooking skills of Guangdong chefs.
Stir-fried beef river oily and lustrous, beef tender and soft-scented, river noodles smooth and smooth, dry and juice-free
Cantonese style stir-fried beef noodles, fresh and delicious at the entrance, rich and varied ingredients.
In 2010, he was named the top ten recipe champion of 2009 by the Los Angeles Times.
“Dry Fried Niuhe Forced Out”: The dry stir-fried Niuhe must be fired quickly. You must stir well, but not too fast, or the powder will break. The amount of oil must be accurately controlled, otherwise it will be too greasy and unpalatable. Therefore, dry-fried Niuhe is regarded as the touchstone for testing the cooking skills of Guangdong chefs. Like egg fried rice, it can test the basic skills of chefs.
- Don’t put too much oil when fried rice noodles, otherwise the fried rice noodles will get tired easily. It only needs to be a little more than usual.
- Do not use a shovel when frying the rice noodles. It is recommended to stir fry the pan, so that it is not easy to break the rice noodles, and you can also use chopsticks to assist the operation.
- When marinating the beef, you can beat the beef with your hands until it is firm. The beaten beef tasted smoother.
- If you don’t like the color is too heavy, you can reduce the amount of old pumping.