Home-made dry stir-fried beef river

"River powder" is also called "Shahe powder", and was originally called "water river powder" or just "water powder". This flour was first produced in "Shahe Town" in Guangzhou. It was invented by the Hakka people and has a history of nearly 200 years.
The raw material of "Shahe Powder" is mainly rice. First, a stone mill is used to grind the rice into rice paste. The water is the natural mineral water from Baiyun Mountain. The production method is to steam the ground rice paste into skins, then cut into strips for cooking or mixing. In fact, it is the same as the cold rice noodles or vermicelli noodles in the north.
After industrialization, fresh vermicelli began to be dried and processed and sold at home and abroad. Due to the excellent quality of "Shahe Powder", it was deeply respected by Chinese people at home and abroad, making it famous all over the world. To this day, this delicacy is found in all Cantonese restaurants wherever there are Chinese.
"Shahe powder" was originally made fresh. Back then, it would be difficult to eat if you left Guangzhou unless you invited a senior person to the store to make it. I remember when I was a child, I ate Shahe flour in Guangzhou. People steamed it and sold it freshly. No number of chefs would stir-fry it for you. However, the current dried Shahe flour taste not as good as the fresh skin at that time.
"Shahe powder" can be stir-fried with vegetables and seafood, and the most famous one is stir-fried with beef. The most important thing about this method of stir-frying with beef is to stir-fry, which is quick and fragrant. If the firepower is well controlled, the beef will taste like a barbecue. After frying, the beef jerky is cool but very smooth and tender. After eating a plate of rice noodles, there is no soup on the plate. Therefore, everyone calls it dry stir-fried,"Dry stir-fried Niuhe" is also named.
I bought the dried Shahe powder sold in supermarkets several times, but it never tasted that way, and the quality of the powder varied. Some were very bad, some were very hard, and some had an indescribable strange smell, as if rice was moldy. In short, it was not delicious!
Since I am a foodie and like to concoct delicious food in my spare time, I especially like to reminisce about the feeling of eating Shahe Fen and other Cantonese snacks when I was a child. Gradually, whenever I had the opportunity to treat people to high-end restaurants, I would never let go of any famous teachers in the restaurant, always politely try to get close to others. Every time, he asked the manager on duty to call the master into the private room to light a cigarette and pour wine. He couldn't help but praise the master for his authentic cooking, haha! In fact, it is mainly to learn some cooking skills from the master.
Later, I made a lot of friends. In addition to asking for advice from the masters and thinking about it myself, I also figured out what it was after a long time. Anyway, it looked like three things, haha! In recent years, I have eaten fried rice noodles made by myself. The taste and taste are reasonable. When my friends came home to taste it, they all agreed that it was okay, making my cultivation almost half immortal!
As long as I have free time, I feel very energetic when cooking. I often think about the wonderful taste of the stir-fried vegetables while cooking, and I can't help but swallow my saliva, and I feel a craving spontaneously. Cooking is both an art and a way to satisfy your cravings. I advise you to try cooking often, dear friends, haha!
The main practices of this family's "homemade dry-fried beef river" are as follows;