Stir-fried Chencun Noodles

Overview

When we first met him, one day he invited me and my roommate to have a late-night snack. The snack we ordered was also Chencun Rice Noodles. At that time, my roommate specially asked the owner of the store to add a small dish of chili sauce and mix it with the rice noodles. After trying it, I also felt that the rice noodles would be more delicious if mixed with some chili sauce. Since then, this habit has never changed~ Chencun Rice Noodles are produced in Chencun Town, Shunde District, Foshan City, Guangdong Province, and have a history of nearly 80 years. In 1927, Huang Dan, a native of Chencun, Shunde, created a rice noodle that was characterized by being thin, smooth, smooth and soft. It became famous and the locals called it Fendan (Dan). After that, they sent the noodles to other places, and the outsiders named them Chencun noodles. Due to the fine preparation, the yield of Chencun flour is not high. It can only produce a few hundred kilograms of flour a day. Therefore, it is extremely expensive and it is not easy for outsiders to enjoy this good taste. Compared with the old snack Shahe Noodles, Chencun Noodles are a rising star. There are more than a dozen processes in making Chencun Noodles, and each process has its own secret. For example, new rice needs to be stored for half a year before it can be used, so that the rice powder will be delicious. There is also particularity in washing rice. The rice must be rubbed vigorously in a basin for more than ten minutes, and then soaked for more than 30 minutes. Even the stone mill used to grind the rice must be made of special stones. Chencun noodles are very tender and smooth in the mouth, and they taste chewy and sometimes have a chewy texture. All in all, they are very delicious.

Tags

• hot dishes
• cantonese cuisine
• zhejiang cuisine
• old man
• summer recipes
• fast food
• chencun powder
• chicken powder
• corn starch
• lean meat
• lettuce
• oil
• oyster sauce
• soybean sprouts
• carrot
• salt
• sesame oil
• soy sauce

Ingredients

Steps

1. 1 Wash the lean pork, drain the water, and cut into shreds;

   

2. 2 Add salt, chicken powder, a little soy sauce, starch, and sesame oil to the lean meat, stir evenly, and marinate for a while;

   

3. 3 While marinating the lean meat, take out other ingredients;

   

4. 4 Peel the carrots, wash and shred them, wash the bean sprouts and remove the heads and tails, wash and shred the lettuce, wash and cut the green onions into sections;

   

5. 5 Heat the pan, add an appropriate amount of oil, add the lean meat and onions and stir-fry until the shredded meat turns white;

   

6. 6 Scoop up and set aside for later use;

   

7. 7 Continue to heat the pan, pour a little oil, add bean sprouts and stir-fry;

   

8. 8 Pour in shredded carrots and stir-fry for a while;

   

9. 9 Pour in the chopped Chencun powder;

   

10. 10 Add soy sauce;

    

11. 11 Add oyster sauce, take up the pan and stir-fry the vermicelli evenly so that it is evenly colored and flavorful;

    

12. 12 Pour in shredded lettuce;

    

13. 13 Finally, add the fried lean pork shreds and stir-fry evenly.