Dry Fried Niuhe

 

Fried Niuhe, a classic snack in Cantonese cuisine, or a staple food. Almost every Cantonese restaurant and food stall has a must-have dish, and it is also a dish for chefs. If you can’t fry this, it’s hard to ask others to ask you. Most people will fry this, but it is not easy to fry this dish well. First of all, this dish is called dry fry, so the fried pho should not be too greasy. Seeing that there is oil, but the oil should not stick to the plate. Secondly, the pho can't be broken. Of course, it is impossible to stop continuously. Try to break as little as possible. Also, the beef can't be fried old, otherwise it will be troublesome to eat.

       In addition to beef and pho, the ingredients used for dry-fried Niuhe are basically mung bean sprouts, leeks, and coriander, so they are delicious. Adding mung bean sprouts makes the rice noodles refreshing and clean. At the same time, the leeks and green onions should be cut into sections, not chopped green onions, so that the aroma will not disappear. Qin Xin shared this dish with everyone today, and of course, also shared the skills of dry fried beef."

Ingredients list

Ingredients

• beef150 grams
• Pho500 g

Accessories

• Green bean sprouts250 grams
• ChivesRight amount
• ChivesRight amount
• onionRight amount

Ingredients

• saltRight amount
• soy sauceRight amount
• Soy sauceRight amount
• sugarRight amount
• Peanut oilRight amount

• XianxianTaste
• fryCraft
• ten minutestime consuming
• advancedDifficulty

The steps of dry fried Niuhe

• 
   
  1

  Slice the beef, grab it with water, let it eat the draught, add light soy sauce, sugar and mix well, and finally add peanut oil to marinate for at least half an hour.
• 
   
  2

  After buying the pho, I broke the glued pieces by hand.
• 
   
  3

  Wash mung bean sprouts, leeks, onions, and chives.
• 
   
  4

  Cut the leeks, chives, and onions into sections.
• 
   
  5

  Add oil to the pot to heat up, remove the oil from the beef, remove the oil once it changes color.
• 
   
  6

  Drain the beef oil and set aside
• 
   
  7

  Pour out the oil in the pot, without leaving any, heat the pot, and put the mung bean sprouts, pho and onion into the pot.
• 
   
  8

  Mix mung bean sprouts and rice noodles, stir-fry until the mung bean sprouts are slightly soft.
• 
   
  9

  Remove the pot from the heat, add beef, leeks, and green onions.
• 
   
  10

  Add appropriate amount of salt, light soy sauce, dark soy sauce and mix well.
• 
   
  11

  After adjusting the taste, return the pot to the heat and stir-fry quickly.
• 
   
  12

  Beautiful and delicious dry fried Niuhe.

Tips

1. The beef should be marinated in advance. Feed it with water first, then add sugar, light soy sauce to taste, and finally mix well with peanut oil. Leave it for more than half an hour, preferably in the refrigerator for 4 hours, so that the fried beef will be more tender. .

2. Don't make a mistake in the order of marinating beef. Adding sugar can make the beef tender. Don't add salt. It will make the beef bleed out instead of absorbing water, and the beef will become dry when fried.

3. The beef needs to be oily, just as soon as it changes color.

4. After the beef is oiled, the oil in the pot must be pour clean, because the next step does not require a drop of oil. If you use a pot for frying, you need to add oil to the pot and pour the oil clean.

5. Pour out the oil in the pot and heat it up. Smoke is best when it burns. Don't be afraid that the pho will be mushy, it won't.

6. The rice noodles you bought will be a bit sticky. You have to break them one by one to fry. At the same time, don't put too much mung bean sprouts, because the stove at home has insufficient firepower. Dry, affect the taste.

7. When seasoning, you can leave the heat to season and mix well, then put it on the stove and stir-fry.

8. It is better to use chopsticks than spatula to fry this dish at home.

9. Dry stir-fried Niuhe must be stir-fried violently throughout the whole process to be "pot-like".

From the food world Qin heart Swords works

Kitchenware used: wok

Category: Hot dishes,    Cantonese cuisine,    autumn recipes for the elderly,    winter recipes, Northwest snacks, lunch, working meals