How to fry rice noodles

How to make fried rice noodles? Seeing this question reminds me of the scene of interviewing a restaurant wok soon after I came out to work. At that time, the chef asked me to fry a three-silk rice noodle. I didn't get an interview because I was inexperienced at that time, which made me remember it vividly.

Fried rice noodles seem to be a simple and homely dish, but it also tests the basic skills of chefs. If you want to fry delicious rice noodles, you need to pay attention to many points, including the brewing time of rice noodles, the collocation of ingredients, the control of cooking time and so on. With many years' experience in catering, I would like to share with you a method of making fried rice noodles in a star-rated hotel to see if it is the same as yours. There are many tips that I hope you can do, and you can also make them simply at home. I hope they can help you.

Method for make fried rice noodle

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, fried rice noodles are generally "Bajin 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.

Production steps

1. Soak the rice noodles in clear water for about 20 minutes, then take them out when they are soft, and then control the water to dry.

2. While the rice noodles are soaked, prepare the ingredients first, add a little salt to the eggs, clean the mung bean sprouts, remove the head and tail, cut the carrots into filaments, and cut the shallots into sections for later use.

3. The cold oil in the hot pot passes through the wok so that there is a layer of oil on the surface of the wok. Leave a little bottom oil in the wok, then pour in the eggs, fry until the egg liquid is solidified, stir it up, and then pour it out for use.

4. Add a little base oil to the pot (too much or too little oil, too much oil will make you tired, and rice noodles without oil will agglomerate), then pour in rice noodles, spread them out with chopsticks, stir-fry them with medium fire until the rice noodles will rebound, then pour in mung bean sprouts, carrots, shallots and fried eggs (add a little oil if the oil is not enough to prevent the bottom from agglomerating), and then stir-fry them with high fire for a few times.

Matters needing attention in fried rice noodles

1. It is recommended to use cold water for soaking rice noodles. Generally, it can be soaked for 20 minutes. The soaking time of different brands is different, and the water can be removed or controlled. Although it is quick to soak rice noodles in hot water, it is difficult to control the hardness of rice noodles. It is easy to agglomerate when it is soft, and it tastes bad when it is hard. Rice noodles soaked in hot water must 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 frying process, 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. The process of frying rice noodles should be medium fire, and the rice noodles will bounce until they feel the most fragrant. If they are too dry during frying, add a little oil in time to avoid sticking to the pan. Don't fry rice noodles for too long. Frying for too long will agglomerate, so the heat should be controlled.

3. Why is the side dish added at the end instead of frying the eggs together? Because bean sprouts are easy to cook and shredded radish can't be fried for too long, there is no crisp taste. Such fried rice noodles taste crisp and fragrant with these side dishes. If it's other difficult side dishes, you can also fry them together.

4. In the process of frying rice noodles, it is recommended to stir fry with chopsticks, because frying with a spatula is easy to break and it is difficult to stir evenly, which varies from person to person.

5. It is suggested that fried rice noodles should be fried once 1~3 people. If you fry too much, it will be difficult to get even heat and the taste will be difficult to control.

6. Why does the fried powder in the street cook in a few minutes, while yours takes so long? The fried noodles in the street are all 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 noodles directly, stir-fry them with strong fire for a few times, then stir-fry them directly, and then take them out of the pot. This is also a common method in some restaurants. Although it is done quickly, the fried rice noodles are not fragrant enough, because the rice noodles will be fried for a certain time and temperature, and then the rice flavor of the rice noodles will be emitted.

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The side dishes of fried rice noodles are not fixed, and you can add them as you like, but one thing is certain: rice noodles with eggs are more fragrant. Although fried rice noodles look simple, it is really skillful to make them delicious. Knowing these tips, you can easily make delicious fried rice noodles. Try it quickly.

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