Nanchang Fried Rice Noodles

Nanchang Fried Rice Noodles

1. Let me tell you about our Jiangxi rice noodles. Jiangxi rice noodles are divided into many varieties: Xinfeng rice noodles, Fuzhou rice noodles, Magu rice noodles and so on. No matter which variety it is, you must pay attention to the manufacturer. It must be Jiangxi rice noodles. Last time I saw a bag of rice noodles in a Wal-Mart supermarket. With "Jiangxi Rice Noodles", it turns out that the manufacturer is actually from Hong Kong! Out of curiosity, I bought a bag and it turned out to be hard! It consumes a lot of liquefied gas to cook it! A big loss! My mother used to buy more Xinfeng rice noodles. Now I prefer the Magu rice noodles from Nancheng. They are smooth and delicious. They are good when cooked, fried, and mixed!

2. Jiangxi rice noodles must be dried and bought in bags. There are also wet and fresh rice noodles sold in supermarkets. They are best cooked and not dripping when fried or mixed!

3. Now start to boil the rice noodles, boil water first, and put the dry rice noodles in.

4. Once the rice noodles are put in, stir it with chopsticks to avoid sticking.

5. After boiling, turn to low heat and cook for about 10-15 minutes. If it is mixed and eaten, it must be cooked thoroughly, and it will be broken with a light clip with chopsticks. If it is cooked in soup or fried, it should be cooked until it is mature. It will not break immediately when clamped with chopsticks. It will not break immediately after clamping it for 2 seconds. Put it in your mouth and chew. It will feel cooked but still It looks a bit chewy.

6. Pour the cooked rice noodles into a basket, which is best placed in a large basin filled with cold water. The rice noodles are soaked in cold water as soon as they are poured.

7. Lift the basket, change the water, and rinse the rice noodles with cold water. Rinse for a while. There is no mucus on the rice noodles and should not stick to hands.

8. Put the rinsed rice noodles on an empty container to drain. Be sure to drain the water, stir-fry or re-cook it to cook.

9. When draining the rice noodles, you can prepare the following ingredients: small green vegetables (called rape in some places) and shredded pork.

10. The surface of the rice noodles is not so shiny, and the hands are a little sticky, which means that the rice noodles are drained.

11. After the shredded pork changes color, turn to low heat, add soy sauce, spicy fresh, minced chili and chicken essence, and stir well.

12. Add green vegetables and stir-fry over high heat.

13. Then add rice noodles.

14. When frying rice noodles in general restaurants, they are constantly flipping the pot, which looks very beautiful. However, many housewives can't stand the heavy wok at home. The recommended method for rice noodles is to use a pair of chopsticks to assist it. Chopsticks and shovel clamp the rice noodles, just like pulling clothes out of the water and shaking when washing clothes, the rice noodles are constantly picked up and shaken from the pot, one is to prevent the rice noodles from sticking, and the other is to promote uniform mixing. Generally, shaking five or six times is enough.

15. The fried rice noodles are ready to be served immediately.

Tips:

Nanchang fried rice noodles are very famous, but the production is relatively simple. Nanchang people are like this. They are afraid of trouble and simple everything is good.