How is the famous dry fried beef river in Guangzhou made authentic and delicious?

People who have been to Guangdong should have eaten dry fried beef river, even if they haven't eaten it, they should have heard of it. Dry-fried Niuhe is a famous guangdong snacks, ranging from star-rated hotels to night market food stalls. Nicholas Tse cooked this dish when he made the food program "Twelve Flavors", which also showed the popularity and delicacy of this Cantonese dish.

Dry-fried beef river, beef is tender, rice noodles will not break. Cantonese people say it is authentic.

Many people have eaten dry fried beef river and want to make one at home, but many people can't taste it. The beef is either too old and tastes like chewing residue, or the rice noodles are too rotten to hold. This is because the beef is not cured well or the temperature is not well controlled. Next, Bian Xiao will bring you this dry fried beef river, so that you can taste authentic delicious food at home. Let's have a look.

Ingredients: beef, rice flour, bean sprouts, soy sauce, soy sauce, starch, salt, chicken essence, onion, leek, sugar, cooking wine.

[practice]

1. First, clean the beef you bought, then slice it and put it in a bowl. Add a proper amount of salt, sugar, cooking wine and a little water into the bowl, grab it evenly by hand, then add a proper amount of starch, continue to grab it evenly by hand, and finally pour in a little cooking oil, stir it evenly and marinate it for later use.

2. Wash bean sprouts, onions and leeks. Wash leek and cut into sections. Cut the small green leaves into sections. No chopped green onion. Remove the head and tail of bean sprouts for later use (if you like, you can also remove the head and tail, or simply use other vegetables. This is good according to your own preferences).

3. When the ingredients are ready, the fire will boil. Heat the pan and pour a spoonful of cooking oil into the sliding pan. Pour out the oil after sliding evenly. Then add a spoonful of cold oil to the pot, heat it to 50% to 70%, and write it in braised beef. Stir-fry the beef evenly. Stir-fry the beef until it is nearly done, take out the beef, and pour out the remaining oil in the pot, leaving an oil bottom.

4. Then turn to medium heat, stir-fry the rice noodles in the pot. When the rice noodles are hot, stir-fry the bean sprouts in the pot, then pour a little water, stir-fry evenly on high fire, add a proper amount of soy sauce, stir-fry evenly with a little soy sauce and chicken essence, stir-fry evenly on high fire, then put the beef, leeks and onions in the pot, stir-fry quickly on high fire for about 15 seconds, and then put them on a plate and take them out of the pot.

[hint]

1. Adding a little cooking oil when curing beef can prevent beef from sticking together, while frying beef twice is to prevent beef from sticking to the pot. 2. Fried rice noodles don't need secondary oil, otherwise the oil will cover the rice flavor of rice noodles. Stir-fry the rice flour with a small torch first, and then stir-fry it quickly with a big fire, so that the fried rice flour is more chewy and not fragile.

3. Leek and onion can be cooked with the remaining temperature of river powder. Don't fry leeks and onions when frying, or the rice noodles will be fried too badly and have no chewing power.

This kind of fresh beef noodles will not break, and Cantonese people say it is authentic.

This dry fried beef river is characterized by spicy enough, less oil, continuous rice noodles and tender beef. When these points are reached, this dish will be successful. Even if Cantonese people eat it, they will say that your cooking is authentic. What are you waiting for? Collect it and try it yourself.