How to fry the noodles to be delicious, how to fry the noodles

The practice of spicy dry fried beef river (spicy dry fried rice noodles) Ingredients:

Fresh pho, beef, onion, mung bean sprouts, green and red peppers, ginger, onion and garlic.

Method: 1) Thinly slice the beef, marinate with cooking wine, light soy sauce, sugar, black pepper, starch and a little oil, remove the head and tail of the mung bean sprouts, cut the onion into strips, mince the green onion, ginger and garlic;

2) Put the fresh beef rice cover in the microwave for 1-2 minutes until the pho is soft, and tear it carefully one by one;

3) Stir-fry minced ginger in hot oil in a hot pan, pour in the marinated beef and stir-fry over high heat until the beef changes color, and serve out immediately;

4) Stir-fry ginger, shallots, garlic and onion shreds in hot oil in a hot pan, pour in mung bean sprouts and stir-fry until the bean sprouts are 8 ripe, pour in beef and mix well;

5: Pour in the hot oil into the hot pan and shake it with chopsticks, mix 1 spoonful of dark soy sauce, 2 spoons of light soy sauce, 1/2 tablespoon of oyster sauce and 1/2 spoon of sugar into the juice and add it to the noodles twice.

6: Finally, pour in the pre-fried side dishes, mix well with chopsticks, and sprinkle with chopped green onions.

7: The whole process should grasp the amount of oil, too little pho may stick, too much and too greasy. 1: If the pho bought from the supermarket is hard and sticky, heat it in the microwave and then tear it apart;

2: Mung bean sprouts according to personal preference to decide whether to remove the head and tail, onions, mung bean sprouts first quickly stir-fry, cut off, do not fry out of the water, lose the crisp taste;

3: The fried beef river is not only hot, but the most difficult thing is to color, the soy sauce should be matched with light soy sauce, dark soy sauce and oyster sauce, and then added to the pot several times;

Don't add water in the middle of the frying, otherwise the cow river is too bad, not strong, and the false name of dry frying is in vain;

5: The pho itself is cooked, so the time for the pho to fry is not too long, 2-3 minutes is better;

6: If you don't eat spicy, you can replace the chili pepper with leek. The practice of dry fried beef river (dry fried rice noodles) Ingredients:

100 grams of beef tenderloin, 200 grams of dried rice noodles, 1 medium onion, 1 leek, 50 mung bean sprouts, 1 small piece of ginger, 5 teaspoons (25ml) of light soy sauce, 1 tablespoon (15ml) of water starch, 1 tablespoon (15ml) dark soy sauce, 1 teaspoon (5 grams) of sugar, 1 4 teaspoons (1 gram) of salt

Method: 1) Cut the beef tenderloin into 2 mm thick slices, put it in a bowl, add 1 teaspoon (5ml) of light soy sauce and water starch, grasp well and marinate for 10 minutes.

2) Soak the dry pho in warm water at about 50 degrees for 5 minutes, and when the pho becomes soft, drain and set aside.

3) Finely strip the onion. Wash the leeks and cut them into 5 cm long pieces. Peel the ginger and cut into thin strips.

4) Put oil in the pot, heat over high heat, when the oil is 7 hot, put in the beef tenderloin slices, stir-fry for half a minute, and remove the meat slices after changing color.

5) After the pot is washed, wipe the water dry, pour in the cold oil after heating, immediately put the pho, shredded onion, shredded ginger and mung bean sprouts in, stir-fry for 3 minutes with chopsticks (it is best to stir the pot to avoid breaking the pho), and fry until the pho is 9 ripe.

6) Add the beef tenderloin slices, add the remaining light soy sauce, dark soy sauce, sugar and salt, and continue to stir-fry with chopsticks.

7) Before removing from the pot, add the leeks and stir-fry for another 10 seconds.

Stir-fried pho. Ingredients: pho, green vegetables, soybean sprouts, eggs, pork, garlic, oil, light soy sauce, dark soy sauce, five-spice powder, chicken essence.

Method: Shred the meat.

Eggs over oil and set aside.

Pour in the oil and stir-fry with minced garlic and shredded pork.

Add the green bean sprouts.

Add salt, chicken essence, light soy sauce, dark soy sauce, five-spice powder.

Add pho and eggs, stir-fry over high heat, and remove the juice from the pan.

Here's how to make fried noodles delicious:Ingredients: 200g rice noodles, 2 eggs.

Excipients: appropriate amount of mung bean sprouts, appropriate amount of carrot, appropriate amount of lettuce, appropriate amount of onion and garlic, appropriate amount of oil, appropriate amount of salt, appropriate amount of soy sauce, appropriate amount of chicken powder.

1. Soak the rice noodles in warm water and wash them softly to control the water for later use.

2. Prepare the side dishes.

3. Heat the oil, pour in the egg mixture and fry until solidified.

4. Pour in the bean sprouts and carrots and stir-fry.

5. Add rice noodles, salt, chicken powder and soy sauce.

6. Stir-fry quickly.

7. Finally, add lettuce and stir-fry evenly, sprinkle with chopped green onions.

8. Serve on a plate. <>

The fried noodles in Hunan cuisine are all about putting chili peppers, especially on the night market stalls, fried noodles and egg fried rice are very delicious and delicious, and the staple food of eating supper is egg fried rice and fried noodles!

And the fried noodles of our Hunan Hunan cuisine are all fried with sour chili peppers, or more chili peppers, which can be filled with eggs and shredded meat, which are very good, and there are two kinds, one is wide noodles, and the other is subdivision, you can decide your favorite fried noodles according to your own taste!

Ingredients: wide flour or subdivisions, cabbage, sour chili, eggs or shredded meat, chives, you can also add leeks, bean sprouts and other accessories "chives cut into knots, cabbage cut into sections, eggs into a bowl and stir".

Method, clean the rice noodles with water, put the salad oil on the net pot and heat it, stir-fry it with eggs, add chopped chili peppers or sour chili peppers to fry it until fragrant, stir-fry it with rice noodles, season it in, salt, soy sauce, light soy sauce, chicken essence, and the color is best to make the sauce red! Then you can also add a little water to fry together, the reason for adding water is to make the seasoning more evenly integrated into the rice noodles, when it is about to come out of the pot, put in the cabbage and chives section!

Fried noodles are one of the very simple delicacies, mainly according to your own taste, you can also do without soy sauce, but you need to pay attention to "when frying noodles, don't add too much oil, rice noodles themselves don't eat much oil".

Stir-fried noodles are very simple, a simple delicacy for everyone.

My favorite is beef pho, and I remember Baby Anne's essay about a very delicious fried pho with beef in Saigon, Vietnam. So I've always wanted to eat authentic food, but pho should be very common in Guangxi or Guangdong.

Ingredients: Dry pho, beef tenderloin, cooking wine, light soy sauce, starch, pepper, chives, garlic, red pepper, minced garlic, salt.

Method: 1. Soak the dry pho in hot water until soft, then soak it in cold water;

2. Knock the beef tenderloin with the back of a knife, then slice it, and marinate it with cooking wine, light soy sauce, starch and pepper;

3. Cut the chives and garlic into sections, cut the red pepper into oblique slices, and prepare some minced garlic;

4. Put the hot oil into the pot, fry the beef tenderloin slices smoothly, change color and remove from the pot;

5. Continue to put oil, add crushed garlic and stir-fry until fragrant, add garlic and red pepper, fry softly, put in the soaked soft pho, stir-fry quickly over high heat, add light soy sauce, salt, beef, chives, and collect the juice.

I can't see what kind of staple food vermicelli is so fried.

Stir-fried pho with some beef tastes very good, cut the beef into thin slices and marinate with seasoning for 15 minutes, then put a little more oil and fry it until it is broken, then start the pot again, and stir-fry it with pho to adjust the flavor and stir-fry.

Stir-fried noodles are very simple, a simple delicacy for everyone.

Our home-cooked fried rice noodles are like this: the rice noodles are soaked in water first, thin eggs, carrots, cabbage, and salt.

Method: Put some oil, put some salt, put some chicken essence, and then go down to fry half-cooked first, and then beat the eggs together, cut the cabbage into shreds, and put it down to fry until the cabbage is cooked, and then put down the rice noodles and fry That's it, this is the most common noise in our home, and the taste is delicious.

I also want to know the miscellaneous fried by the way The first answer is yours Fluffy fart Copy a paragraph It's called an answer Why are you still asking why you fry it yourself to see if it's going to be delicious !!

Stir-fried pho.

Baby cabbage, shredded meat, shredded winter bamboo shoots (to be stirred separately first), shredded shiitake mushrooms.

On high heat, fry the shredded meat first, cooked, add cabbage, change color, add shredded mushrooms with winter bamboo shoots, fry a few times, add pho and fry a few times, mix well, change to medium heat, add salt, pepper, a little monosodium glutamate, change to low heat, fry with a spatula in one hand, shake the pho loose with a pair of chopsticks in the other, mix the pho and the ingredients as much as possible, and the cabbage can not be yellow.

Remarks: 1 Add some good vinegar when eating pho.

2 Finely shred the tenderloin, add a pinch of salt and mix well with cornstarch, add a little oil, and mix well.

Ingredients: rice flour.

Ingredients: garlic, greens, chili peppers, eggs, salt, soy sauce, oil.

Method: 1. Put the rice noodles in boiling water and boil for 8-10 minutes, without a hard core (but not for too long, otherwise it will break when stir-frying), pour into a colander, rinse with tap water, and drain;

2. Shred the garlic and green cabbage and pepper (not too many vegetables, otherwise the water will come out), and the eggs are broken and fried;

3. Heat the oil pot, stir-fry the vegetables, garlic and peppers, add salt, add rice noodles and stir-fry well, seasoning: soy sauce and salt, the fire can not be too big at this time, otherwise it will stick to the pan, and then add eggs to let the flavor fully penetrate into the ingredients, and fry until the rice noodles are very hot and the water is dry.