Stir-fried Niuhe

Name: Stir-fried Niuhe
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 150g beef; 500g Pho; 250g Green bean sprouts; Some Chives; Some onion; Some salt; Some Soy sauce; Some Sugar; Some Peanut oil

by The heart of the piano and the courage of the sword

5.0 (1)

Favorite

Difficulty

Hard

Time

10m

Serving

2

Stir-fried Niu He, a classic snack in Cantonese cuisine, or a staple food. Almost every Cantonese restaurant and food stall has a must-have dish, and it is also a dish for chefs. If you can’t fry this, it’s hard to ask others to ask you. Most people will fry this, but it is not easy to fry this dish well. First of all, this dish is called dry fry, so the fried pho shouldn’t be too greasy. Seeing that there is oil, but the oil should not stick to the plate. Secondly, the pho can't be broken. Of course, it is impossible to keep it constantly. It should be broken as little as possible. Also, the beef can't be fried old, otherwise it will be troublesome to eat.

In addition to beef and pho, the ingredients used for dry-fried Niuhe are basically mung bean sprouts, leeks, and coriander, so they are delicious. Adding mung bean sprouts makes the rice noodles refreshing and clean. At the same time, the leeks and green onions should be cut into sections, not chopped green onions, so that the aroma will not dissipate. Qin Xin shared this dish with everyone today, and of course also shared the skill of dry-fried Niuhe. "

Ingredients

150g Beef
500g Pho
250g Green Bean Sprouts
Some Chives
Some Onion
Some Salt
Some Soy Sauce
Some Sugar
Some Peanut Oil

Stir-fried Niuhe

1. Cut beef slices, grab well with water, let it eat the draught, add light soy sauce, sugar and mix well, and finally add peanut oil to marinate for at least half an hour.

2. After buying the pho, I broke the glued pieces with my hands.

3. Wash mung bean sprouts, leeks, onions, and chives.

4. Cut the leeks, chives, and onions into sections.

5. Add oil to the pot to heat up, remove the oil from the beef, and remove the oil once it changes color.

6. Drain the beef oil and set aside

7. Pour out the oil in the pot without leaving any residue, heat the pot, and put the mung bean sprouts, pho and onion into the pot.

8. Mix the mung bean sprouts and the rice noodles and stir-fry until the mung bean sprouts are slightly soft.

9. Remove the pot from the heat, add beef, leeks, and green onions.

10. Add appropriate amount of salt, light soy sauce, dark soy sauce and mix well.

11. After adjusting the taste, put the pot back on the heat and stir-fry quickly.

12. Beautiful and delicious dry fried Niuhe.

Tips:
1. The beef should be marinated in advance. Feed it with water first, then add sugar and light soy sauce to taste, and finally mix well with peanut oil. Leave it for more than half an hour. It is best to put it in the refrigerator for 4 hours. The fried beef will be more tender. .

2. Don't make a mistake about the order of the marinated beef. Adding sugar can make the beef tender. Don't add salt. It will make the beef out of water instead of absorbing water, and the beef will become dry when fried.

3. The beef needs to be oily, just as soon as it changes color.

4. After the beef is oiled, the oil in the pot must be pour clean, because the next step does not require a drop of oil. If you use a pot for frying, you need to add oil to moisten the pot and then pour the oil clean.

5. Pour out the oil in the pot and heat it up on a high fire. Smoke is best when it burns. Don't be afraid that the pho will batter, it won't.

6. The rice noodles you bought will be a little sticky. You have to break them one by one to fry. At the same time, don't put too much mung bean sprouts, because the stove at home has insufficient firepower. If you put too much bean sprouts, water will come out. Dry, affect the taste.

7. When seasoning, you can leave the heat to season and mix well, and then put it on the stove and stir-fry quickly.

8. It is better to use chopsticks than a spatula to fry this dish at home.

9. Dry stir-fried Niuhe must be stir-fried violently throughout the whole process to be "pot-like gas".