When outsiders come to Guangzhou, one of the staple foods they must eat is dry fried beef river. So what kind of dry fried beef river is delicious? First of all, of course, it is the wok, hot and spicy plus the sense of burnt aroma, just ah. Secondly, it is the amount of oil, too much will feel greasy, too little powder is to lose the smooth taste. Finally, the material, beef marinated and slippery, can not lose the taste of beef, and leeks or sprouts, must retain the crisp taste. #Eat in Guangzhou ##干炒牛河 #
And have you noticed that the fried cattle river in different places and different restaurants is different.
<h1 class="pgc-h-decimal" data-index="01" > stall version</h1>
Although the beef river fried in the street stalls of ordinary stalls has a wok gas, the taste will be light, and they like to use transparent pho more.
<h1 class="pgc-h-decimal" data-index="02" > Hong Kong-style Niuhe</h1>
Hong Kong-style beef river likes to add sweet soy sauce, the color will be dark, the taste is sweet, beef likes to use beef fillet, side dishes with leeks.
<h1 class="pgc-h-decimal" data-index="03" > laoguang version</h1>
The color is moderate, the side dishes like to use sprouts, and the powder prefers to use whiter ones, because the rice flavor will be heavier than transparent.
<h1 class="pgc-h-decimal" data-index="04" > northerly chef's version</h1>
They like to add more green onions to add flavor, and the powder will like to fast a little, preferring Chaoshan cantonese.
In fact, there is no need to say that it is the best to eat, because everyone has different tastes. Which version do you like?