The days of watching the World Cup are upside down, with midnight spirits, and sleepy during the day. Even if I worked hard mentally, my head was still dizzy and it took three days to adjust!
I came home from work today, washed my hands and prepared to cook. For several days, I have been wanting to eat "dried fried beef rice noodles", but there has been no such thing in the Shahe flour supermarket produced in Guangdong recently! Now that my spirit is beginning to recover, I suddenly have a sudden impulse. Tonight, let's do it ourselves to make a full strategy for "Dry Stir-fried Cattle River", haha!
From making rice noodle strips to stir-fried beef flour, you can completely explain it, you can still eat Shahe flour without drying. You can make it with ready-made rice, and you have all the ingredients.
Dry fried beef river
By CadenMraz
Recipe Recommendations
- rice 200 grams
- qingshui 300ml
- beef tenderloin 100 grams
- mushrooms 40 grams
- onion 40 grams
- mung bean sprouts 100 grams
- ginger 5 grams
- fresh soy sauce 10 grams
- oyster sauce 15 grams
- pepper 1 grams
- yellow wine 10 grams
- peanut oil 20 grams
- salty and fresh
- fried
- an hour
- ordinary
Steps for Dry fried beef river
1
Raw materials for rice flour: 200 grams of refined rice, 300ml of water; stir-fried ingredients: 100 grams of beef tenderloin, 40 grams of fresh mushrooms, 40 grams of onions, 100 grams of mung bean sprouts, and 5 grams of shredded ginger; seasoning: 10 grams of fresh soy sauce, 15 grams of oyster sauce, 1 gram of pepper, 10 grams of rice wine, and 20 grams of peanut oil.
2
Soak the rice in water for 1 hour.
3
Then put it into a cooking machine and beat it at high speed to form a paste, and then soak the rice paste for half an hour.
4
Soak the rice milk for half an hour to set aside.
5
Salt the sliced beef tenderloin.
6
Pepper powder...
7
Size rice wine and water starch and marinate for a while.
8
Cut the carrot into slightly thicker shreds and the ginger into thin shreds.
9
Shred onions and set aside.
10
Shred fresh mushrooms.
11
Wash bean sprouts and set aside.
12
Spread cooking oil on the cake plate.
13
Spoon the previously beaten rice slurry into it, spread it out evenly and thinly.
14
Bring water to a boil over high heat.
15
Place the rice pulp plate in the steamer, steam over high heat for 1 minute, and take it out when the rice skin is solidified and bulged.
16
Using this amount of rice pulp, a total of 5 rice skins with a diameter of 8 inches were steamed, and the steamed rice skins were placed on the chopping board to cool.
17
Then stack them up and cut them into 1 cm wide strips with a knife for later use. This is the same as making cold rice noodles in Shaanxi, except that rice paste is used.
18
Backup...
19
Heat the frying spoon on fire, add peanut oil to smooth the beef slices and cook the rice wine, then dry stir-fry the beef for a few seconds to give the beef a burnt aroma, add shredded ginger and stir-fry.
20
Add shredded onions, shredded mushrooms, and shredded carrots and stir-fry well. Pour in the rice noodles and stir well over high heat.
21
Cook in soy sauce and stir quickly until well.
22
Add oyster sauce.
23
Finally, add in green bean sprouts and stir-fry well, cut off, and serve on plates.Dry fried beef river Make Tips
Features: Bright red color, smoky aroma, tender meat and smooth noodles, fresh and savory taste, balanced meat and vegetable combination, rich in nutrition.
Tips:
1. For Dry-Fried Beef Ho Fun, it is best to use beef tenderloin; the result will be tender with a smooth texture.
2. When making the rice batter, select premium, snow-white rice with a natural gloss for the best color and texture. Do not use indica rice or high-yield machine rice, as the resulting rice noodles will be poor and easily broken.
3. Dry-Fried Beef Ho Fun must be cooked over high heat to bring out the smoky flavor. You must constantly toss the ingredients in the wok within a few seconds; this requires the heat control to be perfect.
4. Bean sprouts and yellow chives should be added last. Stir-fry until evenly mixed and just cooked, then serve immediately. Do not delay, otherwise it will not taste good.