#寻找头条生活家 #
Many people do not understand the difference between pho and niuhe in Guangdong. If you have seen "China on the Tip of the Tongue", you should have the impression that it introduces the origin of a short section of pho. Pho first appeared in the Shahe area of Guangzhou, Guangdong, is the use of rice ground into powder, add water to make a paste, basket steamed into flakes, cooled into strips, thin and transparent, flexible taste, smooth, so called Shahe noodles, referred to as "pho", and "Niuhe" is a famous snack in Guangdong "dry fried Niuhe" abbreviation.
"Niuhe" is beef fried pho, and there is a section in the movie "Golden Jade Mantang", which perfectly interprets the soul of this snack.
The kitchen has two nemesis, one is dry fried beef river, and the other is gollum meat. Dry fried beef river pay attention to the pot gas, too much oil will be greasy, too little oil is easy to burn, and each river noodle should be uniform in color and taste, too much soy sauce is too heavy, soy sauce is not enough, the taste is too light. Beef to six ripe, the original flavor will remain in the beef, more boiled 20%, will be fragrant, smooth, refreshing, when the pho on the table, a clip up can not have excess oil and soy sauce left on the plate.
I believe that many people are from this line, only began to understand the "dry fried cow river"! In Guangdong, this snack is a big test to test the basic skills of the chef, and whether the chef's cooking skills are exquisite or not, you will know it when you try it.
I remember that I ran into walls everywhere because of this "dry fried beef river" looking for a job. At that time, I had just learned to cook, and after working in a restaurant for two years and learning a little three-legged cat kung fu, I quit my job and went out to run. Went to more than a dozen restaurants to try dishes, the head chef of each shop is to ask you to fry a "dry fried beef river", after each trial, waiting for the same sentence "You go back first!" I'll let you know when the time comes."
For a person with no rich social experience, this sentence may be true, but for the old jianghu, as soon as you hear it, you will know that people are just polite words. Tell you to go back and wait for the notice, just to take care of your face, ninety-nine percent will not be admitted, and I am stupid to be a naïve person, 24 hours a day do not dare to turn off, from time to time to see if the mobile phone has a signal, whether there is electricity, afraid that others call to notify and do not know.
So waiting is more than ten days, the mobile phone has never rang, so I tried more than a dozen restaurants again and again, it took two months to find a job, the fare cost thousands of dollars, and the nearby city streets almost left my footprints, and finally found a job as a cook who was not highly demanding.
"Dry fried beef river" I always fail the reason, one is that the basic skills are not solid, when others master fry the cow river, the pho can be in a 360-degree circle in the pot, swing freely, effortlessly. But I can only simply throw the pot, and when the pot turns, I need to exert all my strength. The second is inexperience, fried rice noodles when the pan is sticky, the understanding of the hot pan cold oil is not thorough, fried out of the broken and no pot gas, if a successful "dry fried beef river" full score is ten points, these two steps have been deducted 8 points, the only thing that can take 2 points is the seasoning is still passed, such a level of stir-fry how people can be admitted.
"Dry fried beef river" is a very popular snack in Guangdong, many people think that it is not good to fry at home, because the firepower at home cannot be compared with the cannon in the hotel, and the pot is not the kind of pot that can be shaken up and down, it is difficult to fry the pot gas, and it is easy to fry.
I often make fried pho at home, especially at night when I am hungry, the most I want to eat is a plate of fragrant pho. With the induction cooker at home, I have fried no less than a hundred times, so I am very responsible to say that with the small stove at home, as long as you hold the skill, you can also fry the pho with a uniform taste, not broken, not greasy, and full of aroma.
Dry fried beef river by the pot gas tempting, first fried and then fried, smooth and fragrant, slightly charred edges
Fried pho at home can be paired with beef, or pork, eggs, as you like to mix any line, but if you want to taste good mung bean sprouts, shallots can not be less, this is the key to refreshing. If you are sautéing with beef or pork, you need to first set aside the slices of meat in the pan until seven ripe.
When frying pho, the pot should be burned enough, first open the maximum fire to smoke and then turn to a low heat, then pour in the appropriate amount of oil to slide down the pot, and then put in the pho slow frying, if you want to match the eggs, the eggs can be fried first, and then put the pho.
Pho must first fry the incense first and then fry, first slow fire will be the pho fried incense, do not always turn over when frying, first fry one side for about ten seconds, and then turn over the other side and then fry, produce a burnt aroma and then put mung bean sprouts, meat slices, seasoning, and then use chopsticks to stir the seasonings evenly, and finally open the high heat, put in the onion section and stir-fry for more than ten seconds to produce pot gas.
Chopsticks are key
Why the pho will be fried, the reason is that the tool used is not right, we are used to using a spatula to flip, shovel to shovel to the powder will be broken. Why does the chef of the hotel not crush it, because the flour is thrown in the pot, and the spatula does not touch too much, but we can't do the small stove at home to throw up and down, only borrow tools instead.
Chopsticks are the main tableware in China, in addition to eating it can also replace the spatula, fried flour, fried noodles in order to prevent breaking, it is the best auxiliary tool.
The coloring is beautiful, the taste is appropriate, and it is delicious when it is hot and hot.
Many food bloggers on the Internet, most of them have been cooks, have you found that they teach cooking videos, seasoning will avoid MSG, but the real in the restaurant can not be missing MSG, maybe this is to cater to the public!
"Fried pho" is seasoned by the chef with raw soy sauce, old soy sauce, monosodium glutamate, chicken essence, oyster sauce, but at home can not be done in a similar way, to learn to be flexible, otherwise it is not delicious to do it.
The reason why chefs don't put salt is because so many seasonings already have salt in them. And we can't do it at home, because we always like to use simple seasoning to make delicious oddities, salt is the basic flavor so it can't be less, and then put an appropriate amount of soy sauce and a little oyster sauce is enough.