The Hong Kong-style tea restaurant's dry-fried beef river is a very popular snack, its color is oily and shiny, the beef is smooth and charred, the rice noodles are smooth and smooth, the plate is dry and juiceless, and the ingredients are rich and diverse to meet the needs of different tastes. Stir-fried beef river at Hong Kong-style tea restaurants is not only popular in Guangdong and Hong Kong, but has also become a classic dish in southern China. How to make an authentic Hong Kong-style tea restaurant dry fried beef river? Here's a closer look.
Ingredients: Beef: Choose fat and lean beef, cut into thin slices for later use.
Pho: When purchasing, pay attention to choosing pho with bright colors and smooth texture, which will taste better.
Bean sprouts: You can choose mung bean sprouts or soybean sprouts, both of which have a crisp taste.
Shallots: Finely chop shallots and set aside.
Paprika: Add an appropriate amount of paprika according to personal taste to increase the spiciness.
Light soy sauce: A moderate amount of light soy sauce can add umami to a dish.
Salt and sugar: An appropriate amount of salt and sugar can neutralize the taste and increase the texture layer.
Cooking oil: Moderate cooking oil can make dishes more delicious.
Production Steps:1First, soak the pho in boiling water for 10 minutes, then remove it and put it in cool water for later use. Doing so will make the pho more chewy.
2.Blanch the bean sprouts and sweet potato vermicelli in boiling water, remove and set aside. Pour an appropriate amount of cooking oil into the pot, add the marinated beef slices, stir-fry until they change color, and set aside.
3.Pour an appropriate amount of cooking oil into the pot again, add chopped green onions, bean sprouts and sweet potato vermicelli, and stir-fry evenly. Add the stir-fried beef slices, add an appropriate amount of light soy sauce, salt, sugar and chili powder, and stir-fry evenly.
4.Finally, add an appropriate amount of chopped green onions, stir-fry evenly and then remove from the pan.
The above is the production method of dry fried beef river in Hong Kong-style tea restaurant, is it very simple? Give it a try!
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