Recipe: Wet fried rice noodles

Home Cooking Recipe: Wet fried rice noodles

Notes:

There are all kinds of starch in the family. The old method of river powder is to refine the rice with soaked rice. There is no such good equipment in the house. I used the sticky rice powder instead, in order to increase the smooth taste and match the corn starch. The tapioca starch improves the toughness of the finished product. In order to prevent the river powder from breaking during the stir-frying process, it also adds some tapioca starch. If there is no tapioca starch, potato starch can play the same role:) Studyed the ratio, sticky rice flour: tapioca starch: corn starch weight ratio is 4:3:2. The finished product has sufficient toughness, as long as it is not too frequent, the powder will not break in the pan. So I boldly put the recipes out and shared them. The following servings are probably filled with ingredients and can be fried for two people.

Ingredients:

Steps:

  1. Home Cooking Recipe: Starch and water, oil and salt and other raw materials are mixed evenly, and allowed to stand at room temperature for 2 hours to allow the powder to fully swell. Stir the starch and water together

    Starch and water, oil and salt and other raw materials are mixed evenly, and allowed to stand at room temperature for 2 hours to allow the powder to fully swell. Stir the starch and water together

  2. Home Cooking Recipe: Use a round bottom plate (the cake that I use to live the mold, a layer of tin foil for waterproofing), the bottom of the oil, a spoonful of powder, the amount of the slurry is just to completely cover the bottom of the mold

    Use a round bottom plate (the cake that I use to live the mold, a layer of tin foil for waterproofing), the bottom of the oil, a spoonful of powder, the amount of the slurry is just to completely cover the bottom of the mold

  3. Home Cooking Recipe: Take a pot larger than the mold, fill the water to boil, put the mold into the lid, cover the lid, after 1 minute, the slurry is completely transparent, take it out, quickly invert it and rinse it in cold water to cool it quickly, use a knife in the slurry. Make a circle around to help release the mold, carefully lift it and roll it up slowly. Put it on the oiled plate

    Take a pot larger than the mold, fill the water to boil, put the mold into the lid, cover the lid, after 1 minute, the slurry is completely transparent, take it out, quickly invert it and rinse it in cold water to cool it quickly, use a knife in the slurry. Make a circle around to help release the mold, carefully lift it and roll it up slowly. Put it on the oiled plate

  4. Home Cooking Recipe: Repeat the above steps until the slurry is used up.

    Repeat the above steps until the slurry is used up.

  5. River powder cut into 1.5cm wide section spare; bubble hair fungus and day lily, winter mushroom shredded, green onion shredded, onion shredded, ginger shredded, garlic shredded

  6. Cut the beef into small pieces and marinate it with a pinch of baking soda and water starch for 15 minutes. Re-add the soy sauce and water starch for 10 minutes.

  7. In addition, prepare the juice in a bowl, with the following: a spoonful of oyster sauce, a spoonful of fish sauce, a spoonful of soy sauce, two spoonfuls of white pepper, the amount of white pepper, the amount of salt, salt added according to taste, water starch and mix thoroughly.

  8. Add more oil to the pan and slide the beef slices first. Pick up the spare and keep only the base oil in the pan.

  9. After the oil is hot, the onion, ginger and saute, then the garlic (the garlic is used to prevent the burnt), then add the fungus, day lily, mushroom and stir-fry until the flavor, the river powder is slightly mixed, quickly poured Feeding juice, green onion, coriander leaves, smooth-fried beef slices, quickly spread until the juice is collected and attached to the river powder, then scented oil, pan

  10. You can sprinkle some sauteed white sesame seeds to embellish


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