Xingzhou fried rice
Sin Chew fried rice is a common food in Hong Kong tea restaurants, but not every tea restaurant can make it delicious. Sin Chew fried rice should not be too soft and rotten. Shrimp meat should be springy, leek yellow sprouts should be crispy, and every bite of each ingredient should be full of aroma when mixed together without being greasy.
Recipe Recommendations
Steps for Xingzhou fried rice
1
First wash the leeks and cut them into small pieces, wash the sprouts, blanch the shrimps, and place them in the refrigerator for 30 minutes (it must be done if you don't like the taste of popping teeth, you can not put it in if you don't like the taste of popping teeth). Appropriate amount of curry powder.
2
Rice noodles need to be blanched in advance and then soaked in cold water. White vinegar I chose homemade vinegar. The ratio of sugar to vinegar is 1:1, and the ratio of chopped green onion to curry powder is also 1:1.
3
Stir fry the barbecued pork and shrimp meat until fragrant.
4
After stir-frying, shovel the shrimps and barbecued pork to one side, add appropriate amount of curry on the other side of the pan and stir-fry over low heat.
5
Slowly stir-fry the aroma of curry until it becomes fragrant. (Never use fire)
6
When the aroma of curry is overflowing, slowly add water to blend the curry powder into a uniform and non-agglomerated curry sauce.
7
Add the rice noodles and stir well.
8
Add chopped green onion, leek, sprouts, and sugar and mix well. Finally add white vinegar and stir well. Then turn off the heat.
9
A delicious Sing Chau fried rice is ready.