Home-cooked Food "homemade Dry Stir-fried Beef He"
by Large frying spoon
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;"
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;"
