Authentic and Delicious Dry Fried Beef
by Mei Niu Restaurant
Favorite
Difficulty
Normal
Time
30m
Serving
2
1. As shown in the picture, dear ones can buy Hong Kong Wufeng brand Shahe Noodles. The advantage is that they are not easy to rot, and they are very chewy and taste superb. After they are taken back, they can be fried in cold water for 6 to 8 hours! Weigh Shahe Noodles and soak them in cold water for 6 to 8 hours for later use!
2. Let's process the beef first, cut into thin slices, use light soy sauce, ginger powder, water starch, egg white, a teaspoon of beer, and a spoon of sesame oil to marinate in the refrigerator and refrigerate for more than 20 minutes. It is best to marinate for more than 4 hours. The meat will be more tender.
3. Mung bean sprouts, clean and pinch the head and leave the stem, drain for later use
4. One-third onion, 3 leeks, and one chive cut into sections for later use. These are all auxiliary materials. Put some to enhance the flavor and color. Don’t put too much, otherwise it will affect the taste of the dish.
5. Start the pot to make hot water, cook the rice noodles on a low fire. Stir the noodles during the cooking process. Avoid balti. Just cook until there is no hard core. Don't over cook the noodles. Otherwise, they will be too soft, and the noodles will not look good when they are fried. Up. Take out the water for the cooked pho and clean the batter in the cooked pho so that the fried pho is clean and translucent. After the water is over, remove and drain the pho. Pour a little olive oil or peanut oil to make the pho evenly. To prevent adhesion
6. Start the pan and pour the oil. Here you need to heat the pan with cold oil so that the beef will not stick to the pan. Add the beef and onion, stir-fry until the color changes.
7. Pour the oil in another pot, put the mung bean sprouts stalks and stir-fry for 2 times on high heat, immediately add the pho and the half-cooked beef onion that was previously fried, and continue to stir-fry, put the light soy sauce, stir-fry evenly, and put in the previously prepared Scallion and leek, continue to fry a few times, add salt to taste
8. Serve on a plate, sprinkle a little dried shrimp skin, you can also sprinkle some black sesame, or white sesame, you don’t need to sprinkle if you don’t like it
9. The picture above is the last time it was fried. The ingredients are all complete. I didn't buy the chives this time, so I replaced them with chives. The taste is also good!
Tips:Stir-fried Niuhe must be fire-fried at step 7 and stir fry quickly. The time should be mastered, and it should not be too long!
