Dry Fried Beef River
Ingredients
- Beef (150g)
- Pho (500g)
- Mung bean sprouts (250g)
- Chives (appropriate amount)
- Chives (appropriate amount)
- Onion (appropriate amount)
Steps
1. Slice the beef, mix well with water, let it drink water, add light soy sauce and sugar, mix well, finally add peanut oil and marinate for at least half an hour.
2. After buying the pho, break the sticky parts with your hands.
3. Wash the mung bean sprouts, leeks, onions and chives.
4. Cut leeks, chives and onions into sections.
5. Heat oil in the pot, add beef to drain the oil, remove and drain the oil once it changes color.
6. Drain the beef and set aside for later use
7. Pour out all the oil in the pot without leaving any oil. Heat the pot and put the mung bean sprouts, rice noodles and onions into the pot.
8. Mix the mung bean sprouts and rice noodles evenly, and stir-fry until the mung bean sprouts become slightly soft.
9. Remove the pot from the heat and add beef, leek, and green onions.
10. Add appropriate amount of salt, light soy sauce and dark soy sauce and mix well.
11. After adjusting the taste, put the pot back on the heat and stir-fry quickly.
Tips
- The beef should be marinated in advance, first feed it with water, then add sugar and light soy sauce to taste, and finally mix it with peanut oil and leave it for more than half an hour. It is best to put it in the refrigerator for 4 hours so that the fried beef will be more tender.
- Don't make a mistake in the order of adding ingredients to the marinated beef. Adding sugar can make the beef more tender, but don't add salt, which will make the beef watery. Instead of absorbing water, the beef will become dry when fried.
- The beef should be oily and should be cooked as soon as it changes color.
- After the beef is drained of oil, the oil in the pot must be poured out, because you don’t need a drop of oil in the next step, if you use another pot to fry , then add oil to moisten the pot, and then pour out the oil.
- The pot from which the oil is poured out should be heated over high heat until it smokes best. Don't be afraid that the rice noodles will burn, it won't.
- The rice noodles you buy will be a little sticky, so you need to break them apart one by one before frying. At the same time, don’t put too much mung bean sprouts, because the stove at home If the heat of the head is not enough, the bean sprouts will become watery if put in too much. If the heat is not enough, the bean sprouts cannot be dried quickly, which will affect the taste.
- When seasoning, you can remove the heat, season and mix well, then place it on the stove and stir-fry quickly.
- Chopsticks are better than a spatula when cooking this dish at home.
- Dry-fried Niuhe must be stir-fried very quickly throughout the process to achieve the "pot flavor".
