Crystal shrimp, eight treasure duck, braised pork and other dishes are familiar to everyone as "Shanghai famous dishes"; and in the old-fashioned Cantonese restaurant, there is a stir-fried noodle that is regarded as the "representative of Shanghai cuisine"!
It is Shanghai coarse stir-fry, different from the current soy sauce emperor fried noodles with lye water fine noodles, the choice of coarse noodles stir-fried to add toughness, and then with shredded meat and cabbage as ingredients, simple but not lose the original taste.
The image originates from the internet
In fact, the famous Shanghai coarse stir-fry is the fried noodles that Shanghainese people from snacks to.
At first, the fried noodle stalls that were popular on the side of the street were the smell of this thick oil and red sauce and dry flavor! A delicacy that allows you to endure mosquito bites in the summer and still be willing to wait even if you are sweating.
The street noodle stall must be made in a large iron pot, and the masters skillfully stir-fry the pot, so that the strong noodles can freely "spin and jump" in the air, and add a rich and dry flavor when produced!
Now, the street stalls have almost disappeared, and it is becoming more and more difficult to eat the taste of childhood memories.
Today, I invited the founder of my mother's house, Ding Zhonghua, who opened 3 restaurants next to the sun and moonlight of Dapu Bridge, and as soon as I arrived at the meal, the outside was full of queues, and the business was very hot.
In the store, this old Shanghai three fresh fried noodles, stir-fried with the most traditional coarse noodles, pays attention to a strong and smooth, clear roots; and then accompanied by eggs, chicken feathers and other classic ingredients, so that this fried noodles add more flavor.
And Chef Ding teaches you to add 2 more steps before stir-frying, you can easily solve the problem of noodles and sticky pans...
Preparation of ingredients
/ Ingredients / : 300g thick noodles, 50g tenderloin, chicken feathers, eggs, shredded shiitake mushrooms, shredded bamboo shoots
Unit of measurement:
The size of the spoon in the picture on the right shall prevail
1 spice spoon = 15 ml
The size of the small bowl in the picture on the right shall prevail
1 bowl = 250 ml
Production process
01
Step 1: Handle the shredded meat
Cut 50g of tenderloin into stripes with a knife.
In a bowl, add 0.5 teaspoons of salt and 1 spiced egg white and knead well.
Add 1 teaspoon starch, continue mixing and set aside.
There is no need to refrigerate and marinate, just use it as you like
02
Step 2: Process the noodles
After the water boils, pour in the coarse noodles, stir and prevent sticking to the bottom, boil and reduce the heat, cook until the noodles are eight ripe.
Eight ripe noodles: sandwich the middle of the noodles, leaving a little white core
After the noodles are cooked, immediately remove the cold water to remove the surface starch.
If you want noodles to be strong and non-sticky
2 tips to master
After rinsing, the noodles are drained in a basket and cooled naturally for 4-5 minutes.
The noodles are cooled and do not stick to the pan when stir-frying
After cooling the noodles, pour in 1 spice spoon of cold cooking oil and stir.
Mixing the noodles with oil can make the noodles taste stronger
At the same time, it is not easy to stick to the pan when stir-frying
03
Step by step stir-fry in place
Stir-fried noodles can only be dried and fragrant
Step 3: Stir-fry
When the pan is hot, pour in half a bowl of oil and let the oil slide all over the bottom of the pan.
Use the oil to smooth the pan first, so that the subsequent frying is not easy to stick to the pan
Pour out the oil, leave the oil in the pan, turn on the heat and add 1 egg and scramble.
After the eggs are scrambled, add the dried shiitake mushrooms, bamboo shoots and meat and stir-fry together.
Dried shiitake mushrooms can play a role in increasing flavor and freshness;
However, it is necessary to soak in advance and then change the knife to cut the shreds
After stir-frying, pour in the processed noodles, be sure to stir-fry constantly, and fry the noodles dry and stir-fry until fragrant.
Add 2 spice spoons to the pot to color and 2 spices to add flavor to the sauce and stir-fry evenly.
Finally, add the chicken feathers and sauté until the chicken feathers change color and you can get out of the pan.
In order to ensure the crisp taste of chicken feathers
Be sure to put it in at the end and stir-fry quickly
Correct demonstration is as follows▼
Each noodle is dry and vigorous, and the aftertaste is salty and fresh in the mouth. A large chopstick stuffed into the mouth, full of oil is the best evaluation of this fried noodle!
There are noodles and vegetables and meat, and one plate is not enough to eat...