How to make fried rice noodles with beef How to make fried rice noodles at home

Vietnamese beef fried pho.

Material 1225 grams of beef hind leg slices, 21 egg, 3

2 garlic cloves 1 tablespoon dried shrimp 1 chili pepper 1 green onion segment 41 diced bean curd, 1 tablespoon peanuts, 1 2 cups bean sprouts, 5Pho 220 grams, 6

2 tbsp coriander, 2 tbsp tart, 1 cup broth, 2 tbsp fish sauce, 2 tbsp sugar, 1 tsp salt, 1 tsp chicken broth mix, 1 tsp chili powder, 1 tsp lemon juice, 1 tbsp white powder, 1 tbsp water, 1 4 egg whites, 2 tsp salad oil, 1 tsp soy sauce.

Method 1The beef hind leg slices are marinated in marinade until flavored, then oil and set aside; Scrambled eggs into scrambled eggs for later use.

2.Stir-fry ingredient 3 until fragrant, add ingredient 4 and stir-fry, then add the ingredients, seasonings and pho of method 1 in order and stir-fry for about 1 minute, when the soup is about to dry, add ingredient 6 and stir-fry quickly to eat.

Ingredients: 200g beef, 1 egg white, 2 cloves of garlic, 15g of sea rice, 1 chili pepper, 1 chives, 1 dried tofu, 1 tablespoon cooked peanuts, 50g of mung bean sprouts, 200g of pho, 10g of basil, seasoning: 1 tablespoon of fish sauce (15ml), 2 tablespoons of sugar (30g), 1 2 teaspoons of salt (3g), 1 teaspoon of lemon juice (5ml), 150ml of stock, 2 teaspoons (10ml) of light soy sauce, 1 tablespoon (15g) of dry starch, 2 tablespoons of oil (30ml)

Method Soak pho in boiling water until soft, then soak it in cold boiled water for later use.

Add 1 teaspoon (5ml) of light soy sauce, dry starch, egg whites and salt to the sliced beef, mix well and leave for 10 minutes.

Rice, chili pepper and garlic are finely chopped. Cut the chives into pieces. Cut the dried tofu into cubes. Cooked peanuts are finely chopped and set aside. Basil tear off the leaves and set aside. Wash the mung bean sprouts and set aside.

Heat the oil in the wok over high heat until it is 5 hot, add the beef and spread it, and remove it for later use after the beef changes color.

Heat the remaining oil in the wok over medium heat again until it is 6 hot, add chopped sea rice, chopped chili pepper, chives and chopped garlic to stir-fry until fragrant, after the oil temperature rises slightly, add diced tofu and stir-fry for 1 minute, then add the Vietnamese pho taken out from cold boiled water and drained and stir-fry evenly.

Add the remaining light soy sauce (1 teaspoon), fish sauce, lemon juice and sugar and stir-fry well, add the stock and cook for a while, when the soup is about to dry out, add the fried beef, mung bean sprouts and basil leaves and stir-fry for 1 minute. Sprinkle chopped ripe peanuts before serving.

<> "Beef fried pho.

1. Wash the beef tenderloin and slice it against the grain, add salt, pepper, light soy sauce, dark soy sauce, starch and shredded ginger and marinate for 15 minutes.

2. Wash the greens and remove them for later use. Pei is blind.

3. Preparation of seasoning: Cut the shallots into sections (the shallots and green onions are separated), minced garlic, salt, light soy sauce, dark soy sauce, chicken essence 4, add oil to the pot, add beef after heating, add minced garlic and shallots after stir-frying, add pho and green vegetables after stir-frying, add a small amount of salt, light soy sauce, dark soy sauce, chicken essence, stir-fry to taste, add green onion leaves and stir-fry well.

<> "The Hunger Practice of Fried Pho in the Home-style Qin Round Hall: Hidden Feelings."

Ingredients: Pho, mung bean sprouts, green pepper, egg, baby cabbage.

Method: 1. Heat the oil, scramble the eggs, and set aside.

2. Leave a little base oil, add the side dishes, and fry until it is broken.

3. Add eggs and pho, add a little salt, a spoonful of light soy sauce, a spoonful of oyster sauce, and stir well.

5. Finally, add a little chicken essence and stir well to remove from the pot.

Ingredients: 200 grams of pho.

Excipients: 150 grams of beef (lean), 75 grams of mung bean sprouts.

Seasoning: 15 grams of green onions, 15 grams of cooking wine, 30 grams of soy sauce, 5 grams of sugar, 15 grams of salad oil, 5 grams of starch (corn), 1 gram of salt, 1 gram of pepper.

Method 1Thinly sliced beef;

2.Stir in the beef fillet with wine (15g), soy sauce (15g), sugar (5g), salad oil (15g) and marinate for 20 minutes;

3.Remove the head and tail of the mung bean sprouts, wash them and set aside;

4.Cut the green onion into small pieces;

5.Cut the pho into strips;

6.Stir-fry the beef with 75 grams first, and when the meat turns white, add mung bean sprouts and stir-fry and serve together;

7.Stir-fry the chives in the remaining oil, then add soy sauce (15g), salt, pepper and water to boil;

8.Add the pho and stir-fry until the soup is slightly dry, then pour in the beef and bean sprouts, and stir-fry well.

Method: Don't fry? You can just stir-fry, and you can also add some bean sprouts and other vegetables to it.

Fried pho Do you still want to use stew?

Stir-fried pho ingredients.

Pho, shredded pork, cabbage, carrots, king oyster mushrooms, onion, light soy sauce, dark soy sauce, oyster sauce.

Method 1What I make is dry fried pho. Soak in warm water for 15 minutes and cook for another 1 minute. (If you are making cold skin, you can cook it for a little longer).

2.Take out the boiled pho and put a little oil, mix it to prevent sticking.

3.Then stir-fry the shredded pork and the dish you want to add. If the shredded meat is beef, it is recommended to add a little cumin and pepper to make it more fragrant. The dish is usually bean sprouts, but other dishes can also be added. I put cabbage, carrots, oyster mushrooms, onions, fried shredded pork and vegetables.

3.When stir-frying pho, mix the light soy sauce, dark soy sauce and oyster sauce in a ratio of about 4:2:1. You can also add or subtract according to your taste.

4.Add oil to the wok, slightly more than the vegetable oil, add the shallots and stir-fry until fragrant, add the pho, immediately add half of the seasoning and stir-fry quickly, and then add the rest of the seasoning. Finish with a little salt to taste and add sesame oil or chili oil.

In fact, fried pho is a process of mixing seasoning and pho evenly, because pho is easier to break and loves to stick to the pan. Stir-frying over high heat is key.

Egg scrambled pho.

Ingredients: a pound of pho, an egg, about 2 taels of mung bean sprouts, a little shredded carrot, and a green onion.

Ingredients: 100 grams of chicken thigh mushrooms, 100 grams of anchovy mushrooms, 1 pinch of salt, 1 pinch of white pepper, 300 grams of sand river flour, 50 grams of red onion, 2 cloves of garlic, 15 grams of red tomato pepper, 2 tablespoons of vegetable oil, 1 8 tablespoons of sesame oil, 1 tablespoon of soy sauce.

Method 1Blanch the rice noodles for 30 seconds, remove them immediately after they are slightly soft, drain the water, shake and add a small amount of salad oil to avoid sticking.

2.Wash the chicken leg mushrooms, anchovy mushrooms, and red peppers, pat the water dry with a paper towel, and cut into shreds. Shred the onion and cut the garlic in half.

3.Preheat the wok over medium-high heat. Pour in the oil, heat to 70%, add the onion and garlic, fry for 1 minute, shovel out and set aside.

Put the chicken leg mushrooms, anchovy mushrooms and red pepper into a hot pan, add salt and pepper, and stir-fry for 4 minutes. Add the pho, pour the onion and garlic back, add soy sauce and sesame oil and stir-fry well, about 1 minute, remove from the pot and serve.

Buy back fresh pho, don't put it in the refrigerator, fry it directly while it's fresh, put oil in the pot, fry the chives first, then put the pho in, stir-fry, evenly fry thoroughly, mix with light soy sauce, dark soy sauce, sugar, salt, add an appropriate amount of water and mix it thoroughly, then add it at once, stir-fry a few times, evenly, don't fry too much, and don't add seasonings separately and one by one, otherwise the pho will be very broken, affecting the appearance, and it will be easy to turn the bottom if the fried time is too long.

First cut the beef into slices, put some cooking wine, salt, and oil to marinate for 10 minutes, put oil in the pot, first fry the beef and beat it out for later use, put oil in another pot, put in the chopped pepper and fry until fragrant, put in a handful of bean sprouts, stir-fry it, pour in the pho and beef, put a little salt, and stir-fry the soy sauce evenly to taste.

Pho is fried like this.

Preparation of fried pho with beef.

1.The ingredients are ready, the tomatoes are washed, and the beef slices are thawed. Put the pho in a large bowl and soak in hot water for about 6-8 minutes.

2.Put oil in the pan. Add the chopped shallots and garlic. Saute until fragrant, then add the chopped tomatoes and stir-fry. Once a little soft, add the melted beef slices. Stir-fry.

3.After the beef slices have basically changed color, add the soaked pho. Stir-fry constantly, then add cooking wine, soy sauce, oyster sauce and salt. Stir-fry evenly.

Although fried pho with beef is very common, everyone loves it. Stir-fried pho with beef is really easy to make, and although it is easy, it doesn't necessarily make it delicious. So how do you do that? How about making the most delicious fried pho with beef?

Ingredients needed to make beef fried pho:

Beef, pho, kale, ginger, cooking wine, starch, pepper, cooking oil, eggs, leeks, shallots, light soy sauce, dark soy sauce, sugar.

Preparation of fried pho with beef.

1.Cut the beef into thin slices and add light soy sauce, cooking wine, dark soy sauce and sugar until there is no sauce left at the bottom of the bowl.

2.Then pour in eggs, starch, and water separately and grasp well, be sure to grasp well.

3.Take out a bowl and pour light soy sauce, dark soy sauce, salt, and sugar into it and stir well until smooth.

4.Wash the garnishes, sauté until fragrant and set aside.

5.Heat the pan over high heat until it smokes slightly, pour thin slices of beef into the pan and stir-fry quickly, stir-fry and put it on a plate for later use.

6.Then pour in the pho and keep turning it with chopsticks until it is hot and fragrant before pouring it into a plate.

7.Pour the freshly fried side dishes, beef, and pho into the pan and stir-fry constantly.

8.Pour in the freshly prepared sauce and stir-fry until the juice is dry, and you can eat it in the pan.

Is there any activity after late tonight? Do you want to think about what to eat for supper tonight? Why don't you make your own beef fried pho.

Prepare ingredients: a handful of rice noodles, a small piece of braised beef, an egg, a shallot, a red pepper, an appropriate amount of salt, a little dark soy sauce, half a spoon of light soy sauce, a small spoon of homemade oil chili, an appropriate amount of vegetable oil.

Production steps: 1. The dry pho must be soaked in advance, and the soaking time must be sufficient, only when the rice noodles are soaked thoroughly, the cooking time is short, and it will not be sticky.

2. Add enough water to the pot and bring to a boil, then put the soaked rice noodles into the pot and cook for another minute after boiling. The cooking time should not be too long. Remove the boiled rice noodles and put them in cold water.

3. Then we prepare the side dishes and cut the onion into shreds, cut the red pepper into shreds, cut the marinated beef in advance into slices, and cut the green onions into sections for later use.

4. Beat the eggs, add a little salt and cooking wine and stir well. Heat the pan with cold oil, pour the egg mixture into the pan, stir-fry into cubes, and set aside.

5. Add a little oil to the pot of scrambled eggs, add onions, and stir-fry the green onions over low heat to bring out the fragrance of the accessories.

6. Then add the beef slices and red pepper shreds, stir-fry for more than ten seconds, then put the rice noodles in the pot after supercooled water, and stir-fry evenly.

7. Add an appropriate amount of salt according to personal taste, put a little dark soy sauce to color, put in half a spoon of light soy sauce to extract flavor, and then a small spoon of homemade oil chili pepper, stir evenly with chopsticks.

8. Finally, put the scrambled egg pieces into the pot, add a handful of chopped green onions, stir evenly and then put them on the plate.

9. The rice noodles fried in this way are distinct and non-sticky, and there is not much oil used, so it tastes more refreshing.