Cantonese cuisine [Dry fried Niuhe], Cantonese people's favorite supper!

Cooking Instructions

1. Cut the beef loin into slices against the grain

   

2. Add 2 tablespoons of water in 2-3 portions, stirring each time until the beef is fully absorbed
   
   · Marinating by hand is more conducive to the flavor of the beef

   

3. Add light soy sauce, sugar, white pepper, baking soda and oyster sauce to taste

   

4. Add the rice wine and the egg whites of half an egg and stir until the beef is well absorbed ·
   
   · Adding egg whites makes the beef more tender

   

5. Add another 1 teaspoon of starch and mix well, finally add 1 tablespoon of cooking oil to seal and season, marinate for 15-20 minutes
   
   · The starch has the effect of locking water, and the oil sealing is to isolate the beef from the air, so that the seasoning can better penetrate into the muscle fibers of the beef

   

6. Pinch the bean sprouts and remove the tail, shred the carrots, cut the leeks and green onions, and only keep the green part of the green onions

   

7. Add 1 tablespoon light soy sauce, 1 teaspoon dark soy sauce and 1/2 teaspoon salt to a small bowl and mix into fried noodles and soy sauce for later use

   

8. Take an iron pot, heat it on high heat until it smokes, then cook for another 30 seconds, add 100-150g of oil
   
   · The stove of ordinary families generally does not have enough firepower, and if you want to make a stir-fried cow river with wok, you must heat the pot sufficiently

   

9. Put the beef in the pot, stir-fry over high heat until it changes color, and then drain
   the oil
   immediately · The beef should be discolored immediately, otherwise it will be overheated and the taste will become old
   
   · The drained oil can be saved for stir-frying

   

10. Chopsticks and spatula
    
    ready · Novices make fried pho, if you only use a spatula to stir-fry, it is easy to break the pho, and the combination of spatula and chopsticks is easier to succeed

    

11. Start another pot, heat until there is green smoke, then burn for another 30 seconds, put in the cool oil slide pan, drain out the excess oil, leave the bottom oil
    Add bean sprouts into the
    pot, quickly stir-fry until 5 mature, and set aside
    
    · Stir-fry the bean sprouts over high heat until they are 5 ripe, which can prevent the sprouts from being overheated and losing their crisp texture

    

12. Heat the pan again until it smokes, and keep heating for about
    
    30 seconds· Slide the pan with cold oil, turn the wok to heat it evenly, then pour out the excess oil, and leave the bottom oil to fry the fragrant pho

    

13. Put the pho into the pot, first use chopsticks to spread the pho, then use a spatula to turn over the pho, and fry the pho until both sides are fragrant
    
    · Heat the pot and add cold oil to slide the pan to prevent the pho from sticking to the pan

    

14. Stir-fry the sauce and pho with chopsticks
    while stir-frying
    the soy sauce · When adding the fried soy sauce, add it slowly, in small quantities and many times, otherwise it will easily stick to the pan

    

15. Add the bean sprouts and stir-fry well with chopsticks

    

16. Finally, put in the smooth fried beef, sprinkle a handful of green onions and leeks, stir-fry evenly, and then turn off the heat
    and remove from the pot
    · After the beef is returned to the pot, there will be more moisture in the pot, so you need to quickly stir-fry all the ingredients evenly, otherwise it will easily stick to the pan

    

17. Sprinkle white sesame seeds to enhance the fragrance and eat it with garlic chili sauce to make it even more delicious