Dry fried Niuhe is one of the traditional snacks in Guangdong. It is fried with sprouts, river flour and beef. Belongs to Cantonese cuisine. Invented in the late Qing Dynasty and the early years of the Republic of China. River powder, also known as Shahe powder, originates from Shahe Town, Guangzhou. Usually the method of cooking is to put soup or fry. The frying process is divided into wet frying with the addition of the juice, and dry frying without the juice. Dry-fried Niuhe is considered to be a test of the skill of Cantonese chefs in cooking, and the craftsmanship is good or bad.
Bean sprouts simmered in water (fished in boiling water and removed)
Add the soy sauce, soy sauce, sugar, and oyster sauce to the sliced beef slices. corn starch. Mix well with cooking oil.
Put a little oil in the pot and fry the beef for later use.
Put the base oil in the pot, add ginger, onion, scallions, and sauté. Stir in the bean sprouts and fried beef and mix well.
Put another pot of oil on the pot and simmer in the river with a large fire. Stir-fried to the table and turn off the heat after the burnt yellow, the raw oyster oil is pumped white sugar, sesame oil, and quickly seasoned.
Add the fried side dish and stir well.
Whole food beauty 120128 dry fried Niuhe color oil moist luster, beef smooth tender coke, river powder smooth and smooth gluten, dry and juiceless in the plate, the entrance is fresh and delicious, the ingredients are rich and varied, and the dried beef is forced out: Dry fried beef river must be fierce. It is necessary to stir well and not to fry too fast, otherwise the powder will be broken. The amount of oil must be accurately controlled, otherwise it is too greasy to eat. Therefore, dry fried Niuhe is considered to be the touchstone for testing the cooking skills of Guangdong chefs. Like egg fried rice, you can test the basic skills of the chef.