Guangdong style Beef chow fun

Need ingredients

a kind of flat rice-flour noodle

600 grams

yellow chives

120 grams

soybean sprouts

120 grams

Fresh beef

150 grams

Baking Soda

1/8 spoon

egg white

1/4 of them

Corn Starch

1 small spoon

clean water

1 large spoon

Oyster sauce

1 large spoon

thin soy sauce

2 spoons

granulated sugar

1 and 1/2 spoons

refined salt

1/4 spoon

cooking wine

1/2 spoon

White pepper powder

1/4 spoon

chicken essence

1/4 spoon

Method steps

1. Cut the beef into thin slices with reverse lines.

2. Mix the beef with baking soda powder and marinate for 30 minutes. Add cornstarch, stir well with water, add oyster sauce, and egg whites. Mix well and marinate for 10 minutes.

3. Cut off the older roots at the bottom of the chives, cut the rest into sections, and cut off the roots of the soybean sprouts for later use.

5. Heat a little oil in a wok, add soybean sprouts and a small amount of salt, stir fry on high heat for 10 seconds, then add chives and stir fry for 10 seconds

5. Zhong Sheng is on standby.

7. Wash the wok, heat up 1 tablespoon of oil, add rice flour, add all seasonings, stir fry until evenly colored.

8. Add the pre fried chives, bean sprouts, and beef slices, and stir fry all the ingredients over high heat by throwing them into the pan

Uniform is sufficient.

9. If it cannot be stir fried, use chopsticks to flip it over, do not use a spatula to flip it over, as it can easily break the powder.

Tips

Jiuhuang is the most distinctive side dish inside, which not only adds fragrance, but also has a crisp taste. It is recommended not to lack it.

There are two types of river noodles, one is transparent and suitable for cooking soup noodles, and the other is opaque and suitable for dry frying. The oily surface on the purchased river noodles is used to prevent sticking, so do not wash them off, and they are also easy to break when washed in water.

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