Guangdong is a food capital, as long as it is a foodie, the snacks in Guangdong must be as precious as a few family treasures, such as intestinal noodles, wonton noodles, glutinous rice chicken, roasted wheat, chicken claws... Among them, the dry fried Niuhe, with its fast and hungry characteristics, occupies half of the large and small restaurants in this fast food era.
△ Image source: Network
Although it is said that Wen Wu is the first and the second, in addition to the level of skill, it is difficult to rank different dishes. However, the most classic dry fried beef river in Cantonese cuisine, whether in terms of popularity or popularity, is definitely the first, and it is everywhere in the streets and alleys and restaurant stalls, but what is less known is that the birth of the dry fried beef river is related to the traitor.
Legend has it that after the fall of Guangzhou in 1938, a businessman named Xu Bin turned to flour noodle stalls to make a living due to the depression in business. One day a traitor came and asked to eat fried flour. Traditional stir-fry powder is mostly fried with starch, also called wet stir-fry. Unfortunately, I ran out of starch that day, so I explained that I couldn't make it. The traitor thought Xu Bin was playing him and threatened him with a gun. In a hurry, the pho is stir-fried in hot oil, accompanied by leek sprouts and sautéed half-cooked beef, and I want to easily cope with the past. I didn't expect that the traitor could not stop praising after tasting it, and he would often patronize it in the future. Xu Bin made several times and then adjusted according to the taste, and those who like spicy can also add spicy sauce to stir-fry, this dry fried beef river came into being, and was later included in the menu by a famous restaurant in Guangzhou, and was widely circulated.
Dry stir-fry, definitely not the wet fried pho produced by the wet beef ball shop in Chaozhou, this snack is definitely the signature of the people of the Pearl River Delta. It is said that the first thing a cook interviewed is this dry fried beef river, the stove that will ring, the smoking pot that burns, the large spoon, the towel grab the pot handle, a small spoon of oil, the marinated beef over the oil, a silver needle (bean sprout) material head a little, the fire is soaring, the pho is poured in, a few times stir-fried, to some soy sauce color, to a little salt to base, the technique should be fast, say late and fast, beef poured in, onion poured in, flipped on the plate, can not penetrate any moisture, it is as simple as that.
This dish of dry fried beef river, ordinary skills can be done, but to the pho and ingredients are exquisite and clear, beef cool and not chai, shahe flour strong teeth, that still needs kung fu, how to achieve the level of production like the hotel? In the movie "Full Seat of Man Han" (also known as "Golden Jade Man Tang") starring Zhang Guorong and Yuan Yongyi, there is a paragraph dedicated to explaining the ultimate method of dry frying niuhe.
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Make dried fried beef river at home
Ingredients: beef 150g, pho 500g, mung bean sprouts, leeks, chives, salt, soy sauce, soy sauce, soy sauce, sugar, peanut oil
Procedure steps:
1
Slice the beef, pour the appropriate amount of soy sauce, sugar, starch, and water into the meat, grasp it with your hands, let the water enter the meat fully, and then add a small amount of oil to mix well, so that you can lock in the water.
2
Bean sprouts, green onions, leeks washed, leeks cut into small pieces, green onions cut into sections, by hand to separate the pho one by one, the pho bought is generally glued into a ball, and will be a little dirty, so you have to put the pho into boiling water and blanch for a while, more than ten seconds can be, after fishing up, put some oil and mix well.
3
Stir-fry beef in the right amount of oil, when the oil is 60% hot, pour the beef into the pot, slide to 7 mature, and pick up the dry oil and set aside.
4
Stir-fry the bean sprouts and shallots for a while, when the sprouts are soft and a little out of the water, put the pho into the stir-fry. Remember that after adding pho, you don't need a spatula, but use chopsticks to stir-fry.
5
Sauté the beef and leeks in a pan. Add light soy sauce and dark soy sauce to taste and color, use chopsticks to turn well, and turn each pho into a dark yellow.
Tips：
1. Stir-fry on high heat. When frying, can not be fried with a shovel, if it will be the best spoon, will not, use chopsticks to gently stir, pay attention to the action must be light, otherwise the river noodles are fragile.
2. To fry the oil of the pho, put a little more, but not too oily. Less oil, pho sticks to the pan, and it is not fragrant to fry; too much oil, and it is very greasy to eat.
3. The most important point is that if you use dry pho, the soaking time must not be too long, otherwise it is easy to be too soft and fragile in the pot.
Have you learned this simple and not simple Cantonese cuisine?
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