Stir-fried Rice Noodles (with Rice Noodles Inside)

Name: Stir-fried Rice Noodles (with Rice Noodles Inside)
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 bowl Leftover rice; 50g Pork tenderloin; 60g pea; 1 piece Shiitake Mushrooms; 6g ginger; Small half root carrot; 1/2 a piece Red chili; 1/2 a piece Qin Jiao; 1/2 a spoon Soy sauce; 1/2 a spoon Oyster sauce; 3 tablespoons Water starch; 1/2 a spoon Chicken Essence; 1/2 a spoon Refined salt; 1/2 a spoon Sugar

by Tianma Starry Sky m

4.7 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

It is said that during the Qing Dynasty, the Emperor Kangxi traveled in microservices and passed by a village woman’s house asking for food. The village woman didn’t know that the emperor had arrived. At this time, the family had eaten up all the food, so the village woman served Kangxi with rice cakes and leftovers in soup. After the emperor ate it, he praised it and wrote the words "the world's first dish". Since then, the sauced rice crust has become famous all over the world.
The sauced rice crust is not only beautiful in color and fragrance, but also the sizzling sound when the sauce is poured on the table is more pleasing to the ears. The fragrance of the rice crust is overflowing, which invigorates the atmosphere of the meal and adds to the dining table. More fun. "

Stir-fried Rice Noodles (with Rice Noodles Inside)

1. Pick up the pan and pour the oil to heat, slide down the pan with oil and pour the excess oil into a bowl for later use.

Stir-fried Rice Noodles (with Rice Noodles Inside) recipe

2. Sprinkle the leftover rice evenly in the pot, slowly bake it over a low heat until it is solidified, and use a spatula to thin and flatten the rice until it becomes a round cake.

3. Pour enough oil into the pot twice and fry slowly with low heat. When you pour the oil for the first time, pour the oil on the pan with a spoon, so that the pan can be deep-fried with the oil to strengthen it. The role of stereotypes.

4. Pour enough oil into the pan again, and continue to pour the oil on the pan with a spoon, so that the entire pan can be fried evenly.

5. Fry it until golden and crisp on both sides and pick it up, put it on a plate for later use, or make it into a small tube for a casual snack.

6. Add a little starch to the minced meat and squeeze it evenly with your hands. Mince the green onion and ginger, dice the mushrooms, peppers, and carrots. Peel the peas and clean the rice. All the ingredients are ready.

7. Heat oil in a pot, add green onion, ginger, and Qin pepper to fragrant, then add pork soy sauce and stir fry.

8. Then pour in peas, shiitake mushrooms, peppers, carrots, light soy sauce and sugar and continue to stir fry.

9. Add appropriate amount of water and bring to a boil. Season with a little salt, oyster sauce and chicken essence.

10. Finally, pour in water starch to thicken, stir fry and turn off the heat evenly.

11. The cold rice crust can be re-fried in the frying pan, and the remaining heat is placed on the plate. Pour all the thickened soup onto the rice crust. At this time, the rice crust will make a sizzling sound under the action of high oil temperature. .

12. A plate of crispy and fluffy simmered rice crust is ready, and it tastes good when it is left hot. After a long time, the rice crust will not be crispy when it is soaked in the soup.