Name: Home-made Delicious "dry Stir-fried Niuhe"
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 80g Japonica rice flour; 20g Glutinous rice flour; 40g Sweet potato starch; 40g Mung bean starch; 0.3g Alkaline Noodles; 1g Refined salt; 400ml Shimizu; 100g Beef Hind; 50g Onion strips; 100g Mung bean sprouts pinch; 50g Leek Stem; 20g Carrot sticks; 20g Soy sauce; 25g Oyster sauce; 15g Shao wine; Some Cooking oil

Home-made Delicious "dry Stir-fried Niuhe"

by Large frying spoon

4.9 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

Most of the Shahe Noodles produced in the Baiyun area of Guangzhou sold in supermarkets are machine-made dry noodles, which are similar to the noodles in the north. The texture and taste are not as good as fresh rice noodles.
Since this wide rice noodle is produced in Shahe Town, Baiyun District, Guangzhou, people usually call it "Shahe Noodle". Shahe powder has a history of hundreds of years and is famous at home and abroad. The water in Shahe area belongs to the spring water of Baiyun Mountain, so the water quality is quite good. The rice produced in the local area is also superb, and the rice skins made are delicious. It is difficult to make such delicious rice noodles with ordinary rice, and it is even more difficult to make it at home.
I have worked in Guangzhou for a while, and I like to eat fried rice noodles most. I like both meat and vegetable stir-fry. Basically I have to eat it several times a week. Sometimes I have a plate of dry-fried beef noodles for supper, and then another plate. Don't mention how beautiful a glass of beer is. When I was in San Francisco, I often went to Guangdong teahouses to order this snack. Beijing also has dry-fried beef noodles, but they are not as good as those in Guangzhou. Some pho may not come from Guangzhou, so the texture and taste are greatly reduced.
I have bought Shahe noodles sold in the supermarket a few times, but the fry is not delicious. I always feel that the rice noodles have a special taste, which can't be concealed when fried with oyster sauce and abalone sauce. I like to eat it and I often wonder, but the effect of cooking it with rice a few times is not ideal. Later, I was inspired by seeing Hong Kong chefs making fresh rice husks several times. They use fresh rice husks for desserts, but the effect of frying rice noodles with it is not good, and it is very easy to break. After several improvements, I analyzed and tested the ratio of the formula, combined with my many experience in making Liangpi and Fenpi, so that the gluten of the rice noodles I made has increased, even if I don’t need good rice noodles and rice milk, I can make it. The chewy and delicious fried rice noodles.
Today, I will make this home-made "Dry Stir-fried Niuhe" again, for reference by friends who like to make delicious food. The main methods are as follows;"

Home-made Delicious "dry Stir-fried Niuhe"

1. Mix the four kinds of flour into a little salt and soda noodles and mix well.

Home-made Delicious "dry Stir-fried Niuhe" recipe

2. Stir well with water and rice slurry.

3. Let stand for 15 minutes and stir again.

4. Spread a little raw oil on a metal pan.

5. Scoop the rice milk into the steamer, shake well.

6. Steam for 1 minute on high heat. After the steamed noodles are bubbling, take out and peel off the rice noodles.

7. Steam for 1 minute on high heat. After the steamed noodles are bubbling, take out and peel off the rice noodles.

8. Spread the steamed rice skins on an upside-down plate to cool.

9. Fold the rice noodles made one by one and cool thoroughly.

10. Cut into 1 cm wide strips, then cut the beef into slices for later use.

11. Stir the beef slices; put a little Shao wine in the beef slices, then add a little light soy sauce and mix well. Finally, use a little starch to make the beef slices. Grab the beef slices evenly and marinate for 10 minutes.

12. Put a little oil on the wok to heat up, add the beef slices and stir-fry to change the color, so that it will have a barbecue taste and taste very fragrant.

13. After the meat is fried, put it in a bowl and set aside.

14. Put the bottom oil in the pan, pour the rice noodles and stir fry.

15. Then pour in the light soy sauce and stir-fry evenly.

16. Cook a few drops of Shao wine in the pot and stir well.

17. Add appropriate amount of oyster sauce and dark soy sauce and stir well.

18. After stir-frying, add the onion strips and carrot strips and stir fry several times.

19. Finally add all the ingredients and stir well.

20. Stir-fry and pour in the previously fried beef slices.

21. Stir fry for a few times with high heat to get the code plate out of the pot.

Tips:
The characteristics of fried noodles; oily and beautiful color, attractive grilled taste, smooth and chewy rice noodles, tender and delicious beef, crispy vegetables in the mouth, and dry and tasty ingredients.

Tips;

1. After each piece of rice noodles is steamed out of the pot, do not stack them, because the skins are very easy to stick when they are hot, so they should be spread out to cool and then cut into strips.

2. The beef should be quickly stir-fried with a strong fire, so that it can be set in a very short time to keep the meat fresh and tender, so that the outer skin has a grilling feeling, and it will taste very fragrant.

3. After the noodles are put in the pan, they should be constantly stir-fried over medium-high heat, and must not be stirred back and forth with a spoon, otherwise there will be broken strips and sticking to the pan. If the skill of stir-frying is not enough, use a flat spatula to stick the bottom of the pot and flip it back and forth. Only after the seasoning is put in the pot, the soy sauce and oyster sauce will be quickly absorbed on the rice noodles after being constantly stir-fried, so the soup will not stick to the pot. It is best to add the seasoning while frying. It looks like a simple dry-fried Niuhe, but in fact it is a snack that requires firepower and kung fu, and kung fu is all about quick-frying. This snack needs to be fried to get the taste of barbecue and keep it dry.

4. It is better to use chive as the ingredients to taste better. If there is no chive, you can use the neck of the chive instead, that is, the stalk of the chive, which is crisp and delicious.

This privately-made "Dry Stir-Fried Niuhe" from Dachao Shao is ready for your friends' reference!