Big-name fried rice noodles

Cooking Instructions

1. I use this kind of Panyu rice noodles, which can be bought in supermarkets in major vegetable markets in Guangzhou.

   

2. Before, I didn't soak rice noodles, and the soaking time was too long, which caused them to be broken when fried, which affected the taste, and after practice, I mastered a method of soaking rice noodles, which was not broken at all, and the taste was delicious.

3. First of all, boil a pot of boiling water, add a little salt and peanut oil to the boiling water. Then put the dry rice noodles directly into the slicing and spread, look at the time, generally blanch for two minutes, no more than three minutes at most, and then immediately remove and drain the excess water, pour the rice noodles into a plate, and then find a suitable lid to cover the plate, and continue to simmer the rice noodles with residual heat for a while.

   

4. After 5 minutes, turn it over and continue to close the lid before proceeding to the other ingredients.

   

5. The rice noodles are almost done, let them cool a little, and then start seasoning, add a little peanut oil, light soy sauce, dark soy sauce, and a little salt to mix evenly, season and color in advance, and when you fry later, it is more efficient, not busy, and the color is uniform. This step is a little trick!

   

6. After coloring and seasoning~

   

7. Seasoning and coloring ahead of time is really time-saving and labor-saving

   

8. Wash the bean sprouts and green onions and set aside

   

9. Cut the green onion into sections, separate the white green onion from the green onion, and put the green onion segment later according to the ripeness of the green onion. Prepare three eggs and the ingredients are basically ready

   

10. Step 1: Add an appropriate amount of peanut oil to the pot and cook until it smokes, quickly pour in the bean sprouts, stir-fry a few times over high heat throughout the whole process, and add an appropriate amount of salt to taste. Stir-fry evenly until the bean sprouts are broken and immediately put on a plate for later use, and the mung bean sprouts must be fried quickly, otherwise it is easy to come out of the water and affect the taste.

    

11. This step was forgotten and put it in words: crack three eggs into a bowl and add the right amount of salt. There is no need to break up. If you don't break it, you can pour it directly into the pot and fry it to make it more fragrant, which is what the big stalls do.

    

12. Step 2: Add more peanut oil to the hot oil in a hot pan, pour in the unbeaten eggs, quickly cut the eggs with the tip of a spatula, and set aside.

13. Step 3: Then add an appropriate amount of peanut oil to the pot, put the seasoned and colored rice noodles into the pot and spread them out, fry them, then hold a shovel in your right hand and chopsticks in your left hand, use both hands together, stir-fry the rice noodles to heat them evenly, and the whole process is on high heat. After stir-frying the fragrance, pour in the eggs, continue to stir-fry with both hands for a while, then pour in the green onion and stir-fry evenly, then pour in the green onion leaves and broken mung bean sprouts, at this time, quickly stir-fry the side dishes and rice noodles evenly. Use both hands at the same time, the speed is a little faster, and the side dishes and rice noodles are stir-fried evenly and then put on the plate.

14. A plate of fragrant rice noodles is all you need!

    

15. It's super delicious, and it doesn't lose to the big names at all

    

16. It used to be crumbled when it was fried

    

17. It won't shatter now! Master the method I mentioned at the beginning, and it will definitely not break.

    

18. The simple fried rice noodles are already so delicious and satisfying

    

19. Detail drawing, feel it