Name: Cantonese Dry Stir-fried Beef He
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 600g Shahe Noodles; 120g Chives; 120g Soy sprouts; 150g beef; 1/8 tsp baking soda; 1/4 Egg white; 1 tbsp Shimizu; 1 tsp corn starch; 1 tbsp Oyster sauce; 1/4 tsp White pepper; 2 tbsp Soy sauce; 1/4 tsp Chicken Essence; 1.5 tsp granulated sugar; 1/4 tsp Fine salt; 1/2 tbsp Cooking Wine

Cantonese Dry Stir-fried Beef He

by Round pig

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

Cantonese-style dry stir-fried beef noodles, the color is oily and luster, the beef is smooth and tender and fragrant, the noodles are smooth and chewy, the entrance is delicious and the ingredients are rich in variety. The dish is dry and juicy. Not only the native Guangzhou people love it, but the tourists who have eaten it also miss it. Therefore, dry fried Niuhe as a classic Cantonese snack was included in the famous Chinese snacks. In 2012, it was selected as one of the series of foods in the second episode of the documentary "China on the Bite of the Tongue", "The Story of Staple Food". Pho, also known as Shahe Noodle, originated from Shahe Town, Guangzhou. Fujian, Chaoshan areas and overseas Chinese in Chaoshan area in Singapore are called Kuey Tiao. The usual cooking method is soup, or stir-fry. Stir-fry is divided into wet stir-fry with Ci sauce and dry stir-fry without Ci juice.

Dry fried Niuhe is the most popular snack among Guangdong partners. It is said that the "dry fried Niuhe" was used by chefs in the past, because the pot must be full of gas (that is, the firepower is greater). Shredded, non-stick pan, beef is smooth and tender, bean sprouts and chives do not produce water, and the oil and water are sufficient and not greasy. If you want a pho non-stick pan, you must first use oil in the pan and fry with more oil. Now that we have a non-stick pan, ordinary people can easily make delicious "dry fried beef".

Ingredients: 600g rice noodles, 120g leeks, 120g soybean sprouts, 150g fresh beef Marinade: 1/8 tsp baking soda powder, 1/4 egg white, 1 tsp corn starch, 1 tbsp water, oyster sauce 1 tbsp seasoning: 2 tbsp light soy sauce, 1 1/2 tsp sugar, 1/4 tsp fine salt, 2 tsp dark soy sauce, 1/2 tbsp cooking wine, 1/4 tsp white pepper , 1/4 tsp of chicken essence

Cantonese Dry Stir-fried Beef He

1. Cut the beef into thin slices.

2. Mix the beef with baking soda powder and marinate for 30 minutes, add cornstarch, mix well with water, add oyster sauce, egg white and marinate for 10 minutes.

3. Cut the older roots at the bottom of the chives, cut the others into sections, and cut off the roots of the soybean sprouts for use.

4. Take a small bowl and put all the seasonings in the bowl and set aside.

5. Heat a little oil in a wok, add soybean sprouts and a small amount of salt, stir-fry on high heat for 10 seconds, then add the leek and stir-fry for 10 seconds to serve.

6. Heat the wok, put a tablespoon of oil in the beef slices and fry until the color changes and serve.

7. Wash the wok, heat 1 tablespoon of oil, add the pho, add all the seasonings, and fry until evenly colored.

8. Then add the pre-fried leeks, bean sprouts and beef slices, and stir-fry all the ingredients evenly over high heat.

9. If you can't stir fry, use chopsticks to turn over, don't use the spatula to turn over, it is easy to fry the flour.

Tips:
1. Dry stir-fried Niuhe is the most popular snack among the big partners in Guangdong. It is said that the "dry-fried Niuhe" used to test chefs in the past, because the pot must be full of gas (that is, the firepower must be large). The powder is not broken, the pan is not sticky, the beef is smooth and tender, the bean sprouts and chives are not watery, and the oil and water are sufficient and not greasy. If you want a pho non-stick pan, you must first use the oil to stir-fry the pan with more oil. Now with the non-stick pan, ordinary people can easily make delicious "dry fried beef";
2. Chive is the most distinctive side dish in it, which not only increases the fragrance, but also has a crisp taste, it is recommended not to lack it;
3. There are two kinds of rice noodles, one is transparent, which is suitable for boiling soup, and the other is opaque, which is suitable for dry stir-frying. The oil on the rice noodles you bought is used to prevent sticking. It's washed off, and it's easy to break when you rinse it under water.