What is Dry Stir fried Beef River and what is the difference between Dry Fried Beef River and Wet St

Stir-fried beef river is a type of Cantonese dish, which is made with sprouts, pho, beef, etc. In Cantonese restaurants in Guangzhou, Hong Kong and overseas, and tea restaurants in Hong Kong, stir-fried beef river has almost become a must-have dish.

The main ingredient of dry-fried beef river, also known as Shahe noodles, originates from Shahe Town, Guangzhou. Usually it is cooked in soup or stir-fried. Stir-frying is divided into wet stir-frying with the sauce and dry stir-frying without the sauce.

The preparation method of dry stir-fried beef is to first fry the tender beef until it is half-cooked. Then add oil, stir-fry fragrant sprouts and onions, stir-fry rice noodles, add soy sauce and cooked oil, and finally add beef and stir-fry well. Dry-fried beef river pays attention to the "wok gas", and it must be fried quickly.

In addition to stir-frying well, the gesture should not be too fast, otherwise the powder will break. The amount of oil must also be accurately controlled, otherwise the oil will not taste good. Therefore, the dry fried beef river is considered to be a major test of the stir-fry skills of Guangdong chefs, and the craftsmanship can be known at a try.

Ingredients for the dry fried beef river:

Ingredients: Pho (six taels), beef (one tael), sprouts (two taels) Accessories: dark soy sauce, monosodium glutamate, light soy sauce, sugar mix an appropriate amount and set aside.

The practice of dry fried beef river:

First, put the marinated beef in the oil pan, pay attention to be sure to spread the beef flat, fry one side and then turn over and fry the other side, then put in the sprouts and fry until eight ripe, and then set aside. Then put oil in the hot pot and then put in the pho, stir the seasoned sauce and pour it on the powder, stir-fry a few times, then pour in the fried beef sprouts, stir-fry evenly and then you can put it out of the pot and put it on the plate.

What is the practice of dry fried beef river?

1.Dry fried beef river pays attention to the fierce fire and fast frying, the coordination of oil and fire is particularly important, the small side fire is not enough to hold the wok, the oil is not smooth enough, and there is no need to thicken when stir-frying, and the pho is also juicy when served.

2.The wet stir-fried beef river should be thickened, and the rice noodles will be juicy when served.

The above is the difference between dry fried beef river and wet fried beef river, I hope it will be helpful to you, if you have any other questions, please feel free to tell me in Yunpizhou.

Dry fried pho is juiceless, while wet fried pho is generally added with some water and sauce during the stir-frying process, which makes it more smooth to eat.

Practically; Dry fried beef river pays attention to the fierce fire and fast frying, the coordination of oil and fire is particularly important, the fire is small and the woks are insufficient, the oil is not smooth enough, and there is no need to thicken when stir-frying, and the pho is also juicy when served; The wet stir-fried beef river should be thickened, and the rice noodles will be juicy when served. texture and taste; Dry-fried beef river is smooth and fragrant, with a strong fragrance; The wet fried beef river has more warmth, more moisture, and a lighter taste.

The nutritional value of the dry-fried beef river

Dry-fried beef river is a very nutritious food, first of all, the pho is rich in carbohydrates, and this substance is said to belong to our human body is an important substance, so that it can help our body store and provide the required heat energy.

It is meaningful to maintain the function of our brain, it can replenish the necessary energy of the brain, and it is also meaningful to regulate the metabolism of fat.

What is the difference between dry fried beef river and wet fried beef river? Let's take a look

The difference between dry fried beef river and wet fried beef river is that the method is different and the taste is different.

1. The approach is different.

Dry stir-fried Niuhe needs to be fried quickly, and the combination of oil and fire is also very important, and there is no need to thicken it when stir-frying, so it tastes relatively dry, and there is no juice in Heling Mu cherry powder; However, when making the wet fried beef river, you need to make the gounai duan, so the pho is juicy.

2. The taste is different.

In terms of taste, the dry fried Niuhe is smooth and fragrant, and the fragrance is more intense, while the wet fried Niuhe has a lighter taste due to more moisture.

Expand: What is Dry Fried Beef River?

Stir-fried Niuhe is a special snack belonging to Guangzhou City, Guangdong Province, and is also one of the Cantonese cuisines, which is mainly made of sprouts, pho, beef and other materials, and was invented in the late Qing Dynasty and early Republic of China.

Among them, pho is also called Shahe pho, which originates from Shahe Town, Guangzhou. It is usually done in soup or stir-fried.

In addition, the dry stir-fried beef river also tests the stir-fry skills of Guangdong chefs.

That's all for sharing, I hope it can help everyone.

Which must-see food for Cantonese breakfast and supper stalls will you think of? I think of the dry fried Niuhe, I think the best is made in a small snack shop on the street of Guangzhou many years ago, fresh and oily, the pot is full of air, I don't know if I don't eat, my appetite is so big, and now I think about it and there is a little aftertaste; I don't know if the store is still there, full of memories, people who go to Guangzhou to play remember to eat dry fried beef river!

The practice of dry fried beef river:

Step 1

Preparation before stir-frying: Fresh rice noodles should be gently shaken by hand until loose, beef slices are mixed with cornstarch and sugar, oyster sauce, pepper, and a little water (must be put until even), mung bean sprouts can be removed from the head and tail, but I only remove the roots.

Step 1

Heat a non-stick frying pan, add peanut oil, and cook the marinated beef at low temperature, then serve and set aside.

Step 1

Use a silicone spatula to scrape off the oil in the pot, it's very easy, basically it's gone, but the pot is still slippery, and then turn on the stove.

Step 1

Heat the original pot, remember not to add oil, otherwise it will not be called dry frying, and pour all the mung bean sprouts, coriander, and green onions into the pot.

Step 1

Sprinkle the fresh rice noodles on top of the mung bean sprouts and other ingredients, over medium heat, use chopsticks to pick loose rice noodles, and stir-fry with other ingredients for a while.

Step 1

Mix all the seasonings in advance and add the soy sauce sauce while stir-frying the pho.

Step 1

Once the pho has completely absorbed the sauce, add the previously sautéed beef slices.

Step 1

The beef is cooked in oil, don't worry about the pho is not shiny enough, the beef is mixed with pho and fried for a while.

Step 1

The fragrant dry fried beef river dishes, do you have the feeling of impatience, hurry up, or there will be no more.

Ingredients: Beef (150g), Pho (500g).

Seasoning: Mung bean sprouts (250g), chives (to taste), chives (to taste), onion (to taste), salt (to taste), light soy sauce (to taste), dark soy sauce (to taste), sugar (to taste), peanut oil (to taste).

1. Slice the beef, grasp it well with water, let it eat the draught, then add light soy sauce and sugar, mix well, and finally add peanut oil to marinate for at least half an hour.

2. After buying the pho, break the sticky ones by hand.

3Wash the mung bean sprouts, leeks, onions, and chives.

4. Cut the leeks, chives and onion into sections.

6. Strain the beef and set aside.

7. Pour the oil in the pot clean, leave nothing behind, heat the pot, and put the mung bean sprouts into the pot together with the pho and onion.

8. Mix the mung bean sprouts and pho well, and fry until the mung bean sprouts are slightly soft.

9. Remove the pot from the heat and add the beef, leeks and green onions.

10. Add an appropriate amount of salt, light soy sauce and dark soy sauce and mix well.

11. After adjusting the taste, put the pot back on the heat and stir-fry quickly.

Ingredients: 200 grams of rice noodles (dry), 250 grams of bean sprouts, 150 grams of beef, 1 onion.

Excipients: appropriate amount of salad oil, a pinch of salt, 1 tablespoon of cooking wine, 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of oyster sauce, half a teaspoon of sugar, half a teaspoon of sesame oil, 2 green onions.

1. After the water in the pot is boiled, add the dry pho.

2. After boiling soft, remove and drain the water for later use.

3. Clean the bean sprouts, drain the water and set aside.

4. Cut the onion into shreds.

5. Marinate the beef slices with salt, cooking wine, dark soy sauce and salad oil for a while.

6. Stir-fry the beef slices in the pan first.

7. Wait for the beef to change color and set aside.

8. Stir-fry the onion shreds in another oil pan.

9. Add the bean sprouts and stir-fry.

10. Add the boiled soft pho and stir well with chopsticks.

11. Mix the sauce first: add oyster sauce, light soy sauce, dark soy sauce, sugar and sesame oil and stir well and set aside.

12. Add the seasoned sauce and mix well, sprinkle with green onions.

Ingredients: 300 grams of pho.

Excipients: 80 grams of beef (lean), 50 grams of mung bean sprouts.

Here's how. 1. Clean the beef, cut it into shreds, stir well with soy sauce and cornstarch, and marinate for half an hour to make it fully flavored. Wash and cut the green onions, peel and wash the ginger and cut into thin strips, and wash the bean sprouts for later use.

2. After heating the pan over high heat, put the oil, when the oil temperature reaches 30% hot, slowly slide the marinated shredded beef into the pot and stir-fry until the beef turns white.

3. Heat the remaining oil in the pot, stir-fry the ginger shreds and pho, then put the shredded beef into the pot, add the green onions, bean sprouts, and bell pepper shreds and stir-fry together to mix them evenly. Add dark soy sauce, light soy sauce and sugar and continue to stir-fry until cooked.

Dry fried Niu River is a special delicacy in Guangdong, Niu River is beef pho, pho is made of rice washed and ground into powder, then added water to modulate, steamed in the pot, fried Niu He, river noodles are smooth and tendony, beef is smooth and tender, leek is crisp and tender, the taste is very rich, very delicious!

The practice of dry fried beef river:

Craft stir-fry taste, home-style taste.

Time: 10 minutes.

Difficulty beginner primer.

Ingredient main

200g pho 80g beef 1 serving.

Excipients others

1/2 onion, 1/2 red pepper, 1 garlic, 50 grams of bean sprouts, 50 grams of leeks, 1 teaspoon salt, 1 teaspoon light soy sauce, 1 tablespoon oyster sauce, 1 2 teaspoons chicken essence, 1 teaspoon cooking wine, 3 tablespoons vegetable oil, 1 teaspoon cornstarch, 1 egg white.

Step 1

Prepare the ingredients, remove the roots of the bean sprouts, shred the onion and red pepper, and cut the leeks and garlic into sections.

Step 1

Wash and slice the beef, add an appropriate amount of cooking wine, salt, light soy sauce, corn starch, egg whites, and vegetable oil and marinate for half an hour.

Step 1

Heat in a frying machine, add an appropriate amount of vegetable oil, and add the beef when the oil is hot.

Step 1

Stir-fry quickly until the beef is browned, then set aside.

Step 1

Add the onion and red pepper and sauté until soft.

Step 1

Add the leeks and stir-fry quickly until soft.

Step 1

Add the pho, slide it with chopsticks, add an appropriate amount of salt, light soy sauce and oyster sauce and stir-fry evenly.

Step 1

Add the bean sprouts, garlic and stir-fry a few times.

Step 1

Finally, add the beef, stir-fry the chicken essence evenly, and then remove from the pan.

Introduction: Stir-fried Niuhe is one of the Cantonese cuisines, which can be said to be a classic snack and a staple food, and is a dish that almost every restaurant and food stall has. However, ordinary people may not be able to fry the authentic taste of fried beef river, first of all, we must think about the fried rice noodles, which are not greasy, and we also need to pay attention to ways and methods.

The topic I want to share today is what is the method of dry fried beef river? <>

1. What is the method of dry fried Niuhe?

First of all, prepare the raw materials, beef, pho, mung bean sprouts, leeks, and coriander. The reason why mung bean sprouts are added is to make the pho taste more refreshing, and add leeks and green onions to make the aroma more intense. Slice the prepared beef, grasp it well with water, add an appropriate amount of light soy sauce, stir well with sugar, add an appropriate amount of peanut oil, and marinate for half an hour.

After buying the pho, it should also be properly disposed of, and the sticky parts should be broken by hand, and the mung bean sprouts, leeks and mung bean sprouts, leeks, onions, and chives should be washed. Then cut the leeks, chives and onion into segments. Add oil to the pot, wait for the oil to burn to 5 hot, add the beef, and wait for the beef to fry until it changes color, then immediately remove the empty dry.

Pour the oil from the pan into the pan again. Bring to a boil over low heat, put the mung bean sprouts and pho onion together in a pot and stir-fry, and wait until the mung bean sprouts are slightly tender. He removed the pot from the heat and added the beef, leeks, green onions, salt light soy sauce, and dark soy sauce.

After stir-frying evenly, add some seasonings according to your taste to neutralize the taste. Such a delicious dry fried beef river is out of the pot. <>

2. Conclusion. It should be noted that when stir-frying beef dry and stir-frying Niuhe, the beef must be marinated, rinsed with water, seasoned with sugar and light soy sauce, and stirred with peanut oil, so that the fried beef will be more smooth and tender, and the seasoning order of marinated beef must not be misplaced. Otherwise, all the moisture in the beef will seep out, then the fried beef will change, and it will taste special firewood, and the beef can not be too long when it is too oily, and it only needs to change color to be able to be fished out.

First of all, the beef is sliced and marinated with seasonings and starch, then the garlic slices are stir-fried, the beef is added to the stir-fry for a minute, and then the beef is added to the stir-fry for a few minutes.

Shred the beef and stir-fry until it is half-cooked, then add pho, green onion, ginger, garlic and seasonings and stir-fry until fully cooked.

First stir-fry green onions, ginger, garlic, bean sprouts, then fried pho, and add cooked beef.