What is dry-fried beef river?

Dry-fried beef river is a specialty snack in Guangzhou City, Guangdong Province. It belongs to Cantonese cuisine. This dish is made of bean sprouts, rice noodles, beef and other ingredients. It was invented in the late Qing Dynasty and the early Republic of China.

Pho noodles, also known as Shahe noodles, originate from Shahe Town, Guangzhou. The usual cooking method is to add soup or stir-fry. Dry-fried beef river is considered to be a major test of Guangdong chefs' cooking skills. You can tell whether your skills are good or bad by trying it.

Method 1:

1. After the water in the pot boils, add the dried rice noodles.

2. Boil until soft, drain and set aside.

3. Wash and drain the bean sprouts and set aside.

4. Cut onions into shreds.

5. Marinate the beef slices with salt, cooking wine, dark soy sauce and salad oil for a while.

6. Heat the oil in the pan and fry the beef slices until cooked.

7. Wait for the beef to change color and set aside.

8. In another pan, sauté the shredded onions until fragrant.

9. Add bean sprouts and stir-fry.

10. Add the boiled rice noodles and stir evenly with chopsticks.

11. Prepare the sauce first: add oyster sauce, light soy sauce, dark soy sauce, sugar and sesame oil, stir well and set aside.

12. Add the prepared sauce, mix well, sprinkle with green onions and serve.

Method 2:

1. Clean the beef, cut into shreds, stir evenly with soy sauce and cornstarch, and marinate for half an hour to fully absorb the flavor. Wash and cut green onions into sections, peel, wash and cut ginger into thin strips, wash and set aside bean sprouts.

2. Heat the pot over high heat and add oil. When the oil temperature reaches 30% hot, slowly slide the marinated shredded beef into the pot and stir-fry until the beef turns white and then serve it out. spare.

3. Heat the remaining oil in the pot, stir-fry the shredded ginger and rice noodles, then put the shredded beef into the pot, add the green onions, bean sprouts and colored pepper shreds and stir-fry until Mix together evenly. Add dark soy sauce, light soy sauce and sugar and continue to stir-fry until cooked.

Main features:

Dry-fried beef river has an oily and shiny color, the beef is tender and charred, and the rice noodles are smooth and chewy.

Tips:

1. Don’t put too much oil when frying rice noodles, otherwise the fried rice noodles will be easy to taste greasy. Just stir-fry a little more than you normally would.

2. Do not use a shovel when frying the rice noodles. It is recommended to stir-fry the pot, so that it is not easy to break the rice noodles. You can also use chopsticks to assist the operation.

3. When marinating beef, you can beat the beef with your hands until it becomes firm. Beaten beef tastes more tender and smooth.

4. If you don’t like the color being too heavy, you can reduce the amount of dark soy sauce.