How can fried rice noodles cooked at home make a burnt flavor?

Fried rice noodles seem to be a simple and ordinary dish, but it also tests the basic skills of chefs. Want to fry delicious, need to pay attention to many points, including the soaking time of rice noodles, the collocation of ingredients, cooking temperature control. Combined with many years of catering experience, I will share with you a method of making fried rice noodles in a star hotel to see if it is the same as yours. There are many tips that I hope you know, and you can simply make them at home. I hope they can help you.

Method for making fried rice noodles

There are many kinds of rice noodles. Try to choose big brands of rice noodles, because there are too many inferior rice noodles. In Guangdong, "Bajin rice noodles" are generally used to stir-fry rice noodles, and friends in other places choose according to local rice noodles.

Ingredients: three pieces of rice flour, two eggs, mung bean sprouts, carrots, shallots, soy sauce, cooking oil and chicken powder.

[Manufacturing Steps]

1. Soak the rice flour in clear water for about 20 minutes, then take it out and control the moisture.

2. Use the soaking time of rice noodles to prepare the ingredients first, break the eggs with a little salt, wash the mung bean sprouts to remove the head and tail, shred the carrots, and cut the shallots for later use.

3. Heat the pan and cool the oil. After passing through the pot, there is a layer of oil on the surface of the pot, leaving a little bottom oil in the pot. Then pour in the eggs, stir-fry until the egg liquid is solidified, and pour out for later use.

4. Add a little base oil to the pot (too much oil will be greasy and too little will agglomerate), then pour in the rice noodles, spread them out with chopsticks, stir fry over medium heat until the rice noodles rebound, then pour in mung bean sprouts, carrots, shallots and fried eggs (if the oil is not enough at this time, add a little oil to prevent paste and agglomeration), and then stir fry over high heat for a few times.

Matters needing attention in fried rice noodles

1. It is recommended to soak rice noodles in cold water for 20 minutes. Soak different brands of rice flour for different times to remove and control moisture. Although the speed of soaking rice noodles with hot water is fast, the hardness of rice noodles is difficult to control, soft blisters are easy to agglomerate, and hard blisters taste bad. Rice noodles soaked in hot water must not be too cold, or they will stick to the pot.

2. Scramble eggs first and then fry rice noodles, which can prevent rice noodles from sticking to the pot. In the process of frying eggs, the egg liquid will absorb the excess water in the pot and then pour it into the rice flour, so that it will not stick to the pot. Stir-fried rice noodles should be fried with medium heat until the rice noodles rebound, so that the rice noodles are the most fragrant. If it is too dry when frying, add some oil in time to avoid sticking to the bottom of the pot. Don't fry rice noodles for too long. Frying for a long time will agglomerate. Control the temperature.

3. Why is the last side dish not fried eggs? Because bean sprouts are easy to cook, shredded radish can't be fried for too long, and it doesn't taste crisp. This fried rice noodle with these side dishes tastes crisp and fragrant. If it's other bad side dishes, you can also fry them together.

4. It is recommended to fry rice noodles with chopsticks, because it is easy to fry with a spatula, and it is difficult to fry evenly, which varies from person to person.

5. It is suggested to fry rice noodles once 1~3 people. Too much frying makes it difficult to heat evenly and control the taste.

6. Why does it take so long for the fried noodles in the street to be ready in a few minutes? The powder fried in the street is soaked in advance. Their usual production method is: fry the eggs first, then stir-fry the side dishes such as bean sprouts until half-cooked, then stir-fry the rice flour directly, stir-fry the rice flour directly after a few times with high fire, and then directly take it out of the pot. This is also a common method in some restaurants. Although this kind of production is fast, the fried rice noodles are not fragrant enough, because the rice fragrance of rice noodles will be fried for a certain period of time and emitted at a certain temperature.

The side dishes of fried rice noodles are not fixed and can be added according to your own preferences, but it is certain that egg rice noodles are more fragrant. Although fried rice noodles look simple, it is really clever to make them delicious. Knowing these tips, you can easily make delicious fried rice noodles. Do it as soon as possible.