Rice noodles are available in many places in the south, and the name is slightly different, rice noodles, rice noodles and rice noodles, etc., and in my hometown, it is called "squeezed noodles", I don't know who can guess, what is my hometown?
Fried rice noodles can be used as a snack snack, can also be used as a staple food, of course, is also a common food in supper stalls, a bowl of fried rice noodles, a bottle of beer, that is a summer must-have food. But many people fry their own rice noodles, it is easy to paste the pot, it is also easy to stick, stir-fry and fry it sticks into a ball, or breaks a pot, perfect and not formed. So what do you have to do to make the rice noodles stick? Let's give you a demonstration.
The first thing that needs to be prepared is the ingredients, in fact, the ingredients can be relatively casual, plus vegetables, meat can be, such as many people like to fry bean sprouts, carrots, etc., here we should pay attention to, fried rice noodles with vegetables, try to bring less water, such as try to choose cabbage, carrots, bean sprouts, etc., if it is baby cabbage, fried out there will be a lot of water, after the fried rice noodles are easy to paste.
It is prepared for three people, using shredded meat, shrimp, cabbage and carrot shreds, and two other eggs, which are mainly fried into egg skins and then shredded.
Add a little oil to the pot, and then bring fat with lean shredded meat, so that it will not be very woody to eat, in addition, the meat here in the pan a few more stir-frying, the fat in the oil out of the point out.
Then under the carrot shreds, carrots are recommended not to blanch water when eating, stir-fried with animal oil is easier for the body to absorb. Because carrots contain β-carotene, β-carotene is a fat-soluble substance, and the utilization rate can reach 90% after oiling.
Then remove the shredded cabbage and stir-fry for a minute.
Then add the shrimp and pour in three pumps of oyster sauce, a little soy sauce and salt to taste. The side dish of this stir-fried rice noodle can be slightly flavored and added to the pan after frying.
The rice noodles here are the squeezed noodles in my hometown, and the packaging of the long strips in many places is not the same, this rice noodles are round pieces, after the machine is extruded, hand-spread into a round cake shape, dried, is now like this, there used to be a squeezed noodle processing factory next door to my home.
Can make the noodles not stick, do not paste the pot, here is the key, with half of the boiling water, half of the cold water to make the noodles soft, someone will directly boil with water, so it is easy to cook the rice noodles first, and then it is not easy to fry. This can be soaked while stir-frying side dishes.
Soak the basic soft, then rinse with cold water and drain the water. These few steps cannot be less, and they are also the key.
Heat the oil, add the drained squeezed noodles, and stir with chopsticks to let all the noodles pass the oil.
Here is the most tired, chopsticks need to constantly stir-fry the squeezed noodles, so that the noodles remain loose and non-sticky, all that has to be done is to keep stirring, stirring, until fully cooked.
Then there is the side dish that has been sautéed in front of it, stirred well, not salty enough to add a little salt to taste.
After cooking, sprinkle with egg shreds and sprinkle with green onions, which not only increases the aroma of the green onions, but also makes the color richer.
At this time, the rice noodles are still loose, can be fried slightly drier, and the taste is better.
If rice noodles or noodles have been blanched before, how do you fry them? The remedy here is that after the dish is fried, the noodles are directly added to the dish and stirred well. Also remember not to use the spatula to fry, otherwise it is easy to fry into a lump.
Well, how to fry rice noodles, have you learned?
This article has been published on August 17, 2021