Cantonese classic food dry fried Niu River: The signature dish of the Cantonese restaurant, without a grain of salt, without a drop of oil

Cantonese famous snack dry fried beef river

Dry fried beef river is a famous snack in Guangzhou, Guangdong, and some big cities in Guangdong are now popular with this delicacy, which is very good for breakfast and supper.

Ushiha refers to two ingredients, beef and pho. Pho, also known as Shahe Pho, originates from Shahe Town, Guangzhou. Pho actually belongs to a kind of rice noodles, but it is a little wider than rice noodles, and we also call pho wide noodles in Hunan, and the taste is not much different.                                                                          

How to make it and how to do it

Ingredients: Pho, beef tenderloin, bean sprouts (mung bean sprouts are best)

Ingredients: chives, leeks,

Step 1: 100 grams of fresh beef tenderloin, cleaned and cut into thin slices,

Cut some side dishes:

chive cut section,

Chop some chives into segments,

Prepare 30 grams of mung bean sprouts, why add sprouts? One is to prevent the pho from sticking to the pan, and the other is to increase the taste of the pho.

Step 2: Let's marinate the beef: add a little salt, a small spoon of white sugar to improve freshness, a little cooking wine to remove the smell, a little soy sauce to color, a little water, grasp it with your hands, add a little starch, grasp it well, add starch to lock the moisture of the beef, keep the beef tender and smooth, and finally pour some food oil to prevent it from sticking to the pan when frying, marinate for 10 minutes, and let the beef taste in.

Step 3: Heat the pot, then add oil to slide the pan, then pour out the hot oil, add cold oil, heat up again, and put in the marinated beef, the purpose of sliding the pan is to make the beef not stick to the pan, slide the beef to 9 mature and then take it out of the pot for later use.

Leave the bottom oil in the pot, put the pho in, turn on medium heat, fry the pho, and fry the fragrant.

After the pho is fried, put in the prepared bean sprouts, then put in a little water, force out the pot gas with high heat, put in a little water, which can produce mist, and then convert it into pot steam with high heat, so that the pho is fragrant, and it can also shorten the time of frying, because the fried time is too long, the mung bean sprouts are too ripe, and the pho sticks to the pan, and it is easy to break, and the taste will be much worse.

Then add a little dark soy sauce to color, a little chicken powder to taste, continue to stir-fry evenly over high heat, stir-fry for 10 seconds and then release the beef and leek.

After the pho is stir-fried, it must be stir-fried over high heat, because the aroma of the beef river comes from the rice aroma of the pho and the aroma of the soy sauce colliding in the fire, and it can be cooked after 15 seconds of stir-fry on high heat.

A dish is hot enough, fragrant enough, the pho is constant, and the dry fried beef river with less oil is ready, it is so delicious that a big bowl is not enough to eat. The method of dry fried beef river is actually very simple and homely, the ingredients are ordinary, and it can be easily made at home, so you can try it if you like.

To sum up:

1. Dry fried beef river, beef is pho must be dry, not soaked in water, and this corresponds to wet fried beef river, they are different. When the beef is marinated, the flavor is more tender and smooth.

2. The bean sprouts in the side dish are necessary for fried rice noodles in Guangdong, but there are also cabbage rolls instead of bean sprouts, which has little impact, and the time for frying should not be too long, and the bean sprouts can not be fried too well.