Home-cooked Food "homemade Dry Stir-fried Beef He"

Home-cooked Food "homemade Dry Stir-fried Beef He"

by Large frying spoon

4.6 (1)
Favorite

Difficulty

Normal

Time

15m

Serving

2

"Ho noodles" is also called "Shahe noodles", and was originally called "Water noodles" or "Water noodles." This kind of noodles was first produced in "Shahe Town" in Guangzhou and was invented by the Hakka people. According to legend, there are nearly two A hundred years of history.
The raw material of "Shahe Fen" is mainly rice. The rice is ground into a rice slurry with water using a stone mill. The water is natural mineral water from Baiyun Mountain. The production method is to steam the ground rice milk into skins, and then cut into strips for cooking or mixing. In fact, it is the same as the northern cold skin or noodle skin.
After industrialization, the dry processing of fresh noodles began to be sold at home and abroad. Because of the excellent texture of "Shahe Noodles", it is highly respected by Chinese at home and abroad, making it famous all over the world. Until today, wherever there are Chinese, all Cantonese restaurants have this delicacy.
"Shahe noodles" were all made fresh at first, but it was hard to eat if they left Guangzhou in those days, unless an expert was invited to the store to make it. I remember eating Shahe Noodles in Guangzhou when I was young. People sell them freshly steamed. How many chefs you need are fried for you. The taste of dried Shahe Noodles is not as good as the fresh skins at that time.
"Shahe Noodles" can be fried with vegetables and seafood, and the most famous one is with beef. This method of stir-frying with beef is most particular about using stir-frying, which makes it quick and fragrant. If the firepower is well controlled, it will make the beef taste like grilling. After being fried, the beef is dry but very tender. After eating a plate of pho, there is absolutely no soup in the plate, so everyone calls it dry stir-fry. "Fried Niuhe" is also named after this.
I bought the dried Shahe Noodles sold in the supermarket several times, but it doesn’t taste that way, and the quality of the noodles is also different. Some are bad, some are hard, and some have a bad taste. The strange smell came out, like the rice moldy feeling, in short, it's not delicious!
Since I am a foodie and I like to tinker with food in my spare time, I also like to reminisce the feeling of having eaten Shahe Noodles and other Cantonese dim sum when I was a child. Gradually, when I have the opportunity to entertain guests in high-end restaurants, I don’t want to meet a famous teacher in the store. Let it go, always approaching others diligently. Every time I asked the manager on duty to call Master into the private room, light up a cigarette and pour the wine, I couldn't help but praise Master's authentic dishes, huh! In fact, it is mainly to learn some cooking skills from the master.
Later, I made a lot of friends. In addition to asking the masters for advice and thinking about it by myself, I also found out one or two after a long time. Anyway, it doesn't look like a third, hehe! In recent years, I have eaten fried rice noodles made by myself. The taste and taste are all reasonable. Friends who tasted it at home also agreed that it was good, which made me almost become a half-centred in my practice!
As long as I have free time, I have enough energy to start cooking. I often cook while thinking about the wonderful taste of the vegetables after they are fried. I can’t stop swallowing, and I feel so gluttonous. However, raw. Cooking is not only an art, but it can also be eaten up to alleviate gluttons. I advise you to try cooking often, dear friends, haha!
The main method of this family’s "self-made dry fried beef" is as follows;"

Home-cooked Food "homemade Dry Stir-fried Beef He"

1. Put a little soda in the beef first, usually about 0.3 to 0.5 g of soda for 100 g of beef just need a little bit, then add 15-20 g of water to grab it by hand and let it sit for 10 minutes.

Home-cooked Food "homemade Dry Stir-fried Beef He" recipe

2. After ten minutes, add a few drops of soy sauce to the meat.

Home-cooked Food "homemade Dry Stir-fried Beef He" recipe

3. Add about 10 grams of oyster sauce.

Home-cooked Food "homemade Dry Stir-fried Beef He" recipe

4. Put the oyster sauce and sprinkle a little black pepper.

Home-cooked Food "homemade Dry Stir-fried Beef He" recipe

5. Add a few drops of Shaojiu into the beef and rub it with your hands repeatedly.

Home-cooked Food "homemade Dry Stir-fried Beef He" recipe

6. Finally, sprinkle in a little starch and grab it with your hands again, and grab the meat until it is thick so that the seasoning can be fully absorbed into the meat.

Home-cooked Food "homemade Dry Stir-fried Beef He" recipe

7. Then pour in a little oil and marinate for 5 minutes.

Home-cooked Food "homemade Dry Stir-fried Beef He" recipe

8. Pour the rice noodles into the cooking pot, add mung bean starch and stir well.

Home-cooked Food "homemade Dry Stir-fried Beef He" recipe

9. Then add the wheat flour and stir well.

Home-cooked Food "homemade Dry Stir-fried Beef He" recipe

10. Then sprinkle in 1 gram of salt and mix well.

Home-cooked Food "homemade Dry Stir-fried Beef He" recipe

11. Mix all the ingredients and pour in water and stir. When stirring, use a little force to make the powder and water completely merge.

Home-cooked Food "homemade Dry Stir-fried Beef He" recipe

12. Then let it stand for half an hour.

Home-cooked Food "homemade Dry Stir-fried Beef He" recipe

13. Boil the water in the pot and preheat the container for the hanging skin. When hanging the skin, you can use an iron pan or a small frying pan. I use a small frying pan with a handle which is better and not easy to be scalded.

Home-cooked Food "homemade Dry Stir-fried Beef He" recipe

14. Scoop an appropriate amount of rice milk into the frying pan, squat the frying pan into the boiling water pot and heat the skin with the heat insulation water.

Home-cooked Food "homemade Dry Stir-fried Beef He" recipe

15. After the rice milk is blanched to set, blanch it with boiling water.

Home-cooked Food "homemade Dry Stir-fried Beef He" recipe

16. Then, scoop in cold water to cool off and take out the controlled water for later use.

Home-cooked Food "homemade Dry Stir-fried Beef He" recipe

17. After making the rice skins one by one, cut them into strips with a knife.

Home-cooked Food "homemade Dry Stir-fried Beef He" recipe

18. Then stir in a little cooking oil to prevent adhesion.

Home-cooked Food "homemade Dry Stir-fried Beef He" recipe

19. Heat up a frying spoon and pour an appropriate amount of cooking oil into it, pour the beef into the pan and stir-fry with a high heat to lock the moisture in the beef and make it burnt.

Home-cooked Food "homemade Dry Stir-fried Beef He" recipe

20. Then pour in all the ingredients except the chives and stir well.

Home-cooked Food "homemade Dry Stir-fried Beef He" recipe

21. Stir-fry and pour in rice noodles.

Home-cooked Food "homemade Dry Stir-fried Beef He" recipe

22. Stir in Shao wine, soy sauce, and dark soy sauce.

Home-cooked Food "homemade Dry Stir-fried Beef He" recipe

23. Pour in oyster sauce and stir well.

Home-cooked Food "homemade Dry Stir-fried Beef He" recipe

24. Then sprinkle a little pepper and stir-fry. At this time, stir-fry quickly.

Home-cooked Food "homemade Dry Stir-fried Beef He" recipe

25. Stir all the ingredients and pour in the chives.

Home-cooked Food "homemade Dry Stir-fried Beef He" recipe

26. Stir-fry twice over high heat to get out of the pot.

Home-cooked Food "homemade Dry Stir-fried Beef He" recipe

27. The serving plate can be served on the table.

Home-cooked Food "homemade Dry Stir-fried Beef He" recipe

Tips:

The characteristics of dry fried beef; the color is oily and luster, the beef is smooth and tender and fragrant, the pho is smooth and chewy, the plate is dry and juicy, the taste is delicious, and the ingredients are diverse.



Tips;

1. The beef only needs a little soda, and the beef needs a longer time to make it taste better. It is recommended that it is better not to use soap for health.

2. It is advisable to cut a one-centimeter wide strip after the rice skin is made. Of course, it can be wider if you like it.

3. When frying, stir fry quickly, so that the frying taste will have the taste of barbecue, and it will taste very smooth and delicious. The operation method should be fast turning, it is best not to vigorously stir back and forth, because the fresh skin is fragile.



This family-made "Homemade Dry Stir-Fried Niuhe" of Big Frying Spoon is ready for your reference only!

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