The two festivals pass so fast, it feels like it has passed in the blink of an eye. Jing Chef hasn't contacted you for a while. I wonder how all of your friends are doing? I miss you so much. Jing Chef hopes everyone will be happy every day! Jing Chef would like to thank everyone for your blessings for my mother. Since there are few Internet users at home, I can't reply to everyone's blessings one by one. I would like to solemnly thank all friends for their blessings. Thank you for your blessings, my mother recovered quickly!
Today, Chef Jing would like to introduce to you a hometown delicacy-fried rice noodles with squid and cabbage to thank all friends for their blessings. I hope everyone likes it!
Chaoshan people have unique food customs, such as eating porridge every day, various famous rice cakes made from rice noodles, small dishes (pickles, dried vegetables) mainly made of pickled products, and delicately made specialty snacks (oysters, meatballs, etc.). Among them, Chaoshan rice noodles have unique flavor, flexible texture, elastic texture, and shape as thick as hair. The strips are thin and uniform, and the color is white. They will not burn the soup when boiled, and are not easy to break when fried dry. Chaoshan rice noodles are good at absorbing the taste of seasonings. They can be cooked or dry-fried with various dishes or soups. They taste pleasant, smooth and delicious, and taste fresh but not greasy. Chaoshan rice noodles are famous far and wide for their delicious taste and are deeply loved by everyone.
Fried Rice Noodles with Squid and Broccoli
By NewellHoeger
Recipe Recommendations
- kale appropriate amount
- squid appropriate amount
- pork appropriate amount
- chives appropriate amount
- red pepper appropriate amount
- pepper appropriate amount
- refined salt appropriate amount
- chicken essence appropriate amount
- edible oil appropriate amount
- salty and fresh
- fried
- half an hour
- senior
Steps for Fried Rice Noodles with Squid and Broccoli
1
Everyone must think that this thin thing is vermicelli or rice noodles, right? Hehe ~ Of course not. This is a specialty product of my hometown-Chaoshan rice noodles.
2
Wash the chives and cut them into long sections;
3
Wash the red peppers, remove seeds, and chop them into pieces for later use;
4
Pick the kale leaves by hand into a length of about 2 inches, and wash them;
5
Cut the washed thick kale pole (kale stem) into small pieces with an oblique knife;
6
Rinse the purchased fresh rice noodles with water and drain them for later use;
7
Wash the processed squid, slice the pork, wash and drain for later use.
8
Pour appropriate amount of cooking oil into the pan and heat it up;
9
Then take out the appropriate amount of cooked oil and place it in a bowl for later use;
10
Pour in the squid and stir fry quickly;
11
Remove the stir-fried squid with sauce for later use;
12
Pour appropriate amount of edible oil into the original pan and heat it, add appropriate amount of red pepper powder;
13
Then pour in the kale and stir fry quickly until it is heated evenly;
14
Then add appropriate amount of refined salt and stir well;
15
Spread the rice flour evenly on the kale;
16
Drizzle with cooked oil evenly;
17
Sprinkle with appropriate pepper;
18
Pour with appropriate amount of squid juice;
19
Then, cover the pot and simmer for about 3 minutes;
20
Remove the lid of the pot, use a shovel to scoop up the kale and rice flour, and evenly place the chives under the bottom to make it better withstand the heat and give off a fragrance that dissolves in the kale and rice flour;
21
Then stir well with chopsticks and a shovel for a while, turn off the heat and continue to stir until the taste is uniform;
22
Finally, take out the fried rice noodles and plate them for later use.
23
Pour appropriate amount of water into the original pot and heat it;
24
Add appropriate amount of pepper powder, refine salt and stir well;
25
Pour in pork slices and cook;
26
Then pour in the stir-fried squid;
27
Then add appropriate amount of chives, add appropriate amount of chicken essence and stir fry until fragrant;
28
Pour the stir-fried chives, squid and pork juice evenly on top of the rice flour with kale.Fried Rice Noodles with Squid and Broccoli Make Tips
【Nutritional Value】: Chinese kale is rich in Vitamin A, C, calcium, protein, fat, and plant carbohydrates. It is very helpful for treating excessive heat in the stomach and intestines, insomnia caused by staying up late, rising internal fire, or gum swelling and bleeding caused by a lack of Vitamin C. Squid (Fresh): Squid is rich in calcium, phosphorus, and iron, which is beneficial for bone development and blood formation, and can effectively treat anemia; besides being rich in protein and amino acids needed by the human body, squid also contains a large amount of taurine, which can inhibit cholesterol levels in the blood, relieve fatigue, restore vision, and improve liver function; the peptides and selenium it contains have antiviral and anti-radiation effects. In Traditional Chinese Medicine, squid has the functions of nourishing yin and the stomach, tonifying deficiency, and moisturizing the skin.【Chef's Warm Tips】: 1. Choose Chinese kale that is straight, moderate in thickness, and has no yellow leaves; peel off the old roots and skin at the bottom before cooking for a crisper and more tender texture; 2. Squid must be thoroughly cooked before eating, because fresh squid contains a peptide component, and if eaten undercooked, it will cause intestinal motility disorders. Aquatic products like squid are cooling in nature, so people with a weak and cold spleen and stomach should eat less. Squid contains a relatively high amount of cholesterol, so people with cardiovascular diseases such as hyperlipidemia, hypercholesterolemia, arteriosclerosis, and patients with liver disease should eat it with caution. Squid is a triggering food, and people suffering from eczema, hives, and other diseases should avoid eating it; 3. Rice noodles should be washed with cold water for a refreshing taste; do not soak them in boiling water, otherwise the rice noodles will easily stick together into clumps.