Dry fried rice noodles

Overview

Niuhe is the name of the Cantonese people. Niu refers to beef and river refers to rice noodles. Hor Fun, also known as Shahe Fun, originates from Shahe Town, Guangzhou. Dry-fried beef river is a kind of Cantonese dish, stir-fried with bean sprouts, rice noodles, beef, etc. In tea restaurants in Guangzhou and Hong Kong, and Cantonese restaurants overseas, dry-fried beef river has almost become a must-have dish. What I like about eating beef river is that it tastes stir-fried, and the deep color makes me salivate. Niuhe is divided into wet stir-fried and dry stir-fried. Today’s dish is dry stir-fried Niuhe. Ushikawa is relatively fragile and breaks easily when fried. So it is not recommended to use a shovel, it is better to use chopsticks. Of course it would be better if you take the blame. The color of this version I made is slightly heavier. If you like lighter colors, you can reduce the amount of dark soy sauce.

Tags

• staple food
• cantonese cuisine
• beef tenderloin
• cooking wine
• garlic sprouts
• light soy sauce
• old soy sauce
• onions
• pho
• starch
• sugar
• salt

Ingredients

Steps

1. 1 Prepare ingredients.

   

2. 2 Cut the onion into shreds, cut the garlic sprouts into diagonal sections, and slice the beef tenderloin in reverse. Put it into a bowl. Add salt, 1 tablespoon of light soy sauce, cooking wine, and dry starch. Beat evenly with your hands for 5 minutes to stir, and set aside to marinate for about 15 minutes.

   

3. 3 Cut the onion into shreds, cut the garlic sprouts into diagonal sections, and slice the beef tenderloin in reverse. Put it into a bowl. Add salt, 1 tablespoon of light soy sauce, cooking wine, and dry starch. Beat evenly with your hands for 5 minutes to stir, and set aside to marinate for about 15 minutes. Bring a pot of water to a boil, add the rice noodles and cook for 1 minute, then remove and set aside.

   

4. 4 Pour a little oil into the pot, just a little more than usual for cooking. When the oil is about 70% hot, add the marinated beef tenderloin slices and fry until one side changes color, then flip over. Remove immediately after both sides change color to avoid overcooking.

   

5. 5 Reserve the remaining oil in the pot, add shredded onions and mung bean sprouts and stir-fry quickly over high heat

   

6. 6 Keep the remaining oil in the pot, add onion shreds and stir-fry quickly over high heat.

   

7. 7 Stir-fried beef tenderloin, add dark soy sauce, light soy sauce, sugar and salt and mix well with chopsticks.

   

8. 8 Stir-fried beef tenderloin, add dark soy sauce, light soy sauce, sugar and salt and mix well with chopsticks.

   

9. 9 Add the rice noodles and mix well with chopsticks.

   

10. 10 Add garlic sprouts, stir-fry for a few seconds and serve.