Dry Fried Beef River (Home Version)

Overview

Shahe Noodles is familiar to every Guangdong friend. This noodle is steamed from rice milk into a thin noodle and then cut into strips about 1 cm wide. It first became famous in Shahe Town, Guangzhou. Dry-fried beef river is the touchstone for many Cantonese hot dish chefs. Although it is always difficult to achieve the aroma of food stalls at home, with the use of a few tricks, the taste can be infinitely close, which can help wanderers satisfy their cravings.

Tags

• snacks
• home cooking
• old man
• dinner with friends
• summer recipes
• cantonese snacks
• dinner
• beef slices
• light soy sauce
• mung bean sprouts
• shahe fun
• straw mushroom dark soy sauce

Ingredients

Steps

1. 1 First, let’s review the main ingredients. Remember to prepare a bottle of “straw mushroom dark soy sauce”.

   

2. 2 Take the rice noodles you bought and separate them with your hands.

   

3. 3 First, rub the beef slices with oil until tender.

   

4. 4 Then season with light soy sauce, dark soy sauce, sugar and cornstarch.

   

5. 5 To stir-fry beef, it is best to use a cast iron pot as the utensil has the advantage of fast heat transfer. You don’t need to worry about sticking to the pot here. If the cast iron pot is used properly, it will not stick. Pour a small amount of oil into the hot pot, then spread the beef slices in the pot.

   

6. 6 Fry the beef slices over high heat until 2 sides are browned.

   

7. 7 After washing the pot, heat the pot again to high heat, pour in the washed bean sprouts, stir-fry quickly for a few seconds, and take out. During stir-frying, you need to sprinkle an appropriate amount of rice wine on the edge of the pot to remove the grassy smell of the bean sprouts.

   

8. 8 Reheat the wok (remember to make it very hot!)

   

9. 9 Then pour in the raw oil and ingredients.

   

10. 10 Use ginger slices to spread the oil evenly in the pot, then pour in the pre-torn Shahe noodles. To make the cast iron pot non-stick, you need "strong pot Yin oil", hot oil pot with cold oil.

    

11. 11 At this time, the skill of stir-frying rice noodles requires "left hand spatula, right hand chopsticks" to stir fry,

    

12. 12 During this period, add light soy sauce and straw mushroom dark soy sauce (this is very critical for the hue).

    

13. 13 If you want to have a "pot smell", you can slightly flatten the noodles in the pot, use strong fire to burn the noodles until they become fragrant in a short time, then turn over and fry the other side until fragrant. Finally add bean sprouts, beef, green onions, season with sesame oil and sugar,

    

14. 14 After serving, sprinkle sesame seeds on the surface.

    

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