Nanchang fried rice noodles

Let me tell you about our Jiangxi rice noodles first. Jiangxi rice noodles are divided into many varieties: Xinfeng rice noodles, Fuzhou rice noodles, Magu rice noodles, etc. No matter which variety it is, you must pay attention to the manufacturer. It must be from Jiangxi. Last time I saw a bag of rice noodles labeled "Jiangxi rice noodles" in Wal-Mart supermarket. At first glance, the manufacturer was actually from Hong Kong! Out of curiosity, I bought a bag, but it turned out to be tough! It took me a lot of liquefied gas to boil it down! Big loss! In the past, my mother bought more Xinfeng rice noodles. Now I prefer Magu rice noodles produced in Nancheng. They are smooth and delicious. They are good when boiled, stir-fried, and mixed!

Jiangxi rice noodles must be dry and bought in bags. There are also wet and fresh rice noodles sold in supermarkets. The ones are best cooked and eaten, and they don't taste much!

Now start cooking rice noodles, first boil water, and add the dried rice noodles.

Once you add the rice noodles, stir them with chopsticks to avoid adhesion.

After boiling, turn to low heat and cook for about 10-15 minutes. If you eat it mixed, cook it fully and break it with a gentle pinch with chopsticks. If it is boiled or fried, it should be boiled until it is mid-to-mid-ripe. It will not break immediately when holding it with chopsticks. It will take 2 seconds to break. Put it in your mouth and chew it, and you can feel it is cooked but still a little chewy. look.

Pour the cooked rice noodles into a basket, preferably placed in a large basin filled with cold water. Once the rice noodles are poured, they are soaked in cold water.

Lift the basket, change the water, and rinse the rice noodles with cold water. Rinse it for a while. The rice noodles should be free of mucus or stick to your hands.

Put the washed rice noodles in an empty container and drain them. Be sure to drain the water, stir-fry or re-boil them to taste delicious.

When draining the rice noodles, you can prepare the ingredients: green vegetables (called rapeseed in some places) and shredded pork.

The surface of the rice noodles is not as bright as the water, and it is a little sticky to grasp with your hands. This means that the rice noodles have been drained.

After the shredded pork changes color, turn to low heat, add soy sauce, spicy fresh pepper, chopped pepper and chicken essence, and stir fry well.

Add green vegetables and stir fry over high heat.

Add rice noodles again.

When ordinary restaurants fry rice noodles, they constantly shake the pan, which looks very beautiful, but many housewives can't shake the heavy frying pan at home. The recommended method for rice sprouts is to use a pair of chopsticks to assist. Chopsticks and shovels pick up the rice noodles, just like pulling clothes out of water and shaking them when washing clothes. The rice noodles are constantly picked up and shaken from the pot. Firstly, the rice noodles will not stick, and secondly, it will promote even stirring. It usually takes five or six times to shake it.

Immediately take the stir-fried rice noodles out of the pan and serve on a plate.