The production of rice noodles has a history of more than 2,000 years, and it is still a favorite food, which can be said to be accompanied by the growth of China people. According to legend, Qin Shihuang sent troops to the south to unify China. Most Qin soldiers eat pasta from Shaanxi, but only rice is produced in the south. However, if soldiers don't have enough to eat, their physical strength will naturally affect the progress and outcome of the war, so the generals ordered the cooks to go with the army to solve the soldiers' food problem.
Later, chefs used their intelligence to imitate the process of making noodles, boiled rice into rice noodles, steamed them and rubbed them into strips, which became the earliest rice noodles in China. Fried rice noodles have a history of nearly 500 years. In the 1950s and 1960s, some people had an unforgettable complex about fried rice noodles. At that time, when they were studying abroad, they usually fried rice noodles themselves when they were homesick.
Introduce several simple and distinctive methods of frying rice noodles.
Practice 1: Fried rice noodles with shrimp
Required materials: 15 shrimp skin, 1 carrot, 100g mung bean sprouts, 2 shallots and a few slices of ginger.
Steps:
(1) Soak dried shrimps in water and a little cooking wine for about an hour.
Then cut it in half and wash the sand.
(2) Soak the rice noodles in clear water for later use.
(3) The carrot is cut into filaments and the onion is cut into small pieces.
(4) Put the bean sprouts into boiling water, blanch and pick them up.
(5) Take a bowl and add a little salt, soy sauce, soy sauce, a little sugar and three spoonfuls of cold water to make a sauce.
(6) After the oil is heated, saute ginger and onion until fragrant, add dried shrimps and shredded carrots and stir-fry until fragrant, put the soaked rice flour and bean sprouts into the same stir-fry, pour the sauce and stir-fry until colorful, sprinkle chopped green onion before taking out, and then take out.
Practice 2: Xingzhou fried rice noodles
Ingredients: rice flour 70g, pumpkin 20g, shrimp 10g, shredded pork 20g, a little fried onion, a little coriander, curry powder 1 spoon, fine sugar 1/3 spoon, soy sauce 3/2 spoon, and a little pepper.
Steps:
(1) Remove the oil pan, oil the shredded pork, fry until cooked, and drain.
(2) Soak the rice flour in hot water until it becomes soft, and take it out and drain it for later use. The pumpkin is peeled, seeded, washed and cut into filaments for later use.
(3) Leave a little oil in the pot, heat it, add curry powder and stir-fry until fragrant, then add other seasonings and stir-fry evenly, add rice flour, pumpkin, shrimp skin, shredded pork and stir-fry onion crisp in turn, stir-fry evenly with low fire, and add a little coriander when the pumpkin is cooked.
Practice 3: Xinjiang fried rice noodles
Required raw materials: dried rice noodles, celery stalks, bean sprouts, vegetables, mushrooms, green peppers, beef (chicken) meat, pickles, bean paste, tomato sauce, dried peppers, soy sauce, cooking wine, monosodium glutamate, chicken essence, sugar, salt and spices.
Steps:
(1) If dry rice noodles are used, pour in freshly boiled water and soak the rice noodles for 20-30 minutes. According to the variety of rice flour, if it is not soft enough, pour out the water and pour in new boiling water 10 minutes until it is soft.
(2) After the rice noodles are soaked, the side dishes are processed, all the side dishes are washed, celery and mushrooms are cut into small pieces and diced, green peppers are shredded, dried peppers are chopped, and meat slices are reserved.
(3) Pour the oil into the pot, heat the oil, stir-fry the dried peppers with low fire, pour the sliced meat, and cook with low fire.
(4) Pour in watercress and stir-fry red oil, then spray a little cooking wine, add tomato sauce and all the side dishes and stir-fry evenly.
(5) Add comprehensive spices (to remove the fishy smell of meat) and appropriate amount of soy sauce to continue to stir fry.
(6) You can add a little water, cover and stew for a while, and then pour in the soaked rice flour with moderate hardness.
(7) keep the fire stirring. If you feel too dry, you can add some water halfway until the rice noodles and side dishes are evenly mixed. Rice noodles are wrapped in thick sauce, and the side dishes are moderate in hardness. Turn off the fire and get out of the pot.