How can fried rice noodles be cooked in a non-stick pan and delicious?

fried rice noodles, fried rice in Guangxi, that's needless to say. The word delicious can't describe the feeling that a little bit of rice noodles, with shredded egg skin and white sesame seeds, are sent to the mouth together. After hot cooking, fish sauce not only brings salty taste itself, but also adds delicious taste to fish. Many people don't understand why it is also made into rice noodles, but it is not as delicious as the rice noodles eaten in Guangxi. I will give you several reasons.

Let's solve the first problem first. If you want to fry rice noodles in a non-stick pan, there are two main points. The first point is that it is very important to control the moisture content of rice noodles after soaking. If there is too much water in rice noodles, it will increase the possibility of sticking to the pot during frying, and it will be difficult for rice noodles to highlight the feeling of dryness and looseness after frying.

another important key point is to have a good pot. this is no joke. It's true, this is not a big problem for a person who knows how to maintain a wok with an oil film, but for those who don't usually cook or have no research on this matter, it is difficult to make fried powder non-stick with the wok at home. Therefore, if you are not good at this, it is best to prepare a non-stick pan to solve this problem.

fried powder is actually not complicated, and there are many flavors, but most of them are in ingredients. For example, seafood fried powder, shredded pork fried powder, ribs fried powder and so on, but the soul of fried powder lies in two things.

shredded egg skin and fish sauce

spread the egg skin with egg liquid, then shred it and stir-fry it with rice flour. In addition to the visual effect of yellow and white, it is more important that rice flour and egg skin silk are mixed together, and the taste enjoyment in which rice flour and egg fragrance are intertwined is the key.

Fish sauce is the most important thing. Fish sauce is the juice obtained by fermenting small bass with salt. Good fish sauce can only be obtained after several years of fermentation. In the process of frying powder, when fish sauce is used instead of salt as seasoning to cook in the pot, it will produce a fermented fish smell, but it is also a fragrance. After high-temperature cooking, it brings the delicious taste full of fish flavor. I don't know how to use fish sauce instead of salty seasoning. It is impossible to fry delicious rice noodles.

after all the answers to the above key points, you can definitely make a non-stick and delicious fried powder drop.

how can fried powder be non-stick and delicious? I'll share it here. I hope you will like it.

the secret of non-stick and delicious fried rice noodles is that they will be delicious when they are quickly fried with pot gas (of course, the pre-treatment of our rice noodles is also crucial). Our own cooking at home will be a little lacking because of the heat, but as long as we follow my method, we can also cook delicious rice noodles at home.

prepared ingredients: a bowl of rice noodles, cabbage, eggs, soy sauce and salt.

production method:

pour a proper amount of water into the pot, boil it with strong fire, sprinkle with a proper amount of salt, and then put the soaked rice noodles into the pot. If you buy dry rice noodles home, you must soak them in advance, otherwise it will not be easy to cook them thoroughly with hot water, and the cooked rice noodles will affect the taste. Then, when cooking rice noodles, you must remember that fried rice noodles are not rice noodles, and they don't need to be overcooked.

Pick out a cooked rice noodle. If you can see the white core, it means that it is cooked. Then take out the rice noodle and put it in cold water for a while. This can prevent the rice noodle from sticking to a ball, improve the taste of the rice noodle and make it taste stronger. This is what many people don't pay attention to when frying rice noodles. Without this step, it's no wonder that the fried rice noodle is still stuck to the pot!

Take the rice noodles out of cold water, drain them and put them aside for later use, then pour a proper amount of cooking oil into the pot to heat them up, then break the eggs and stir them in the pot. Without stirring in advance, just put them in the pot and stir them evenly with a spatula. Then, let's pick the leaves of Chinese cabbage and put them in the pot and stir them with the eggs. Because the stalks of Chinese cabbage are difficult to stir-fry, we will use Chinese cabbage leaves today, so that the eggs will not be fried.

Add soy sauce and salt immediately after adding the vegetables, so as to ensure that the vegetables are tasty before frying, otherwise the fried vegetables will not taste good! The last step is to put in the prepared rice noodles, stir-fry the rice noodles with a big fire to make them evenly colored. It takes less than 8 minutes for the whole stir-fry process to ensure the taste and taste of the fried rice noodles, so don't forget the step of super-cold water if you want to keep the fried rice noodles from sticking to the pan! Do you remember?

if you want to stir-fry rice noodles without sticking to the pan, you must stir-fry them. The key to the delicious rice noodles lies in the pot gas, which can be fried slowly with a small fire.

stir-fried rice noodles with chopped green onion

chop chopped green onion and soak the rice noodles in hot water. Drain the water with a sieve. Put it in a plate, season it with soy sauce and sugar, and color it with soy sauce (the sauce is evenly mixed, so there is no need to add salt) (seasoning first is to make the rice noodles easy to heat, if the rice noodles are dry, the soy sauce is wet).

add rice flour in a strong pan, stir-fry with slow fire until the pan smells, add chopped green onion, and stir-fry evenly over high heat. Although the method is simple, it is also delicious.

km9

The chances of sticking to the pot are reduced by the following methods: 1) Boil the rice noodles in boiling water for 7 minutes, take out and drain, mix well with oil, pick them up and store them; 2) Heat the wok on a big fire, first stir-fry the ingredients, put more oil, and then stir-fry the rice noodles quickly and mix well. 3) If you want to thicken the juice, it will not stick to the pot; 4) If you want to fry rice noodles directly, the key is: the rice noodles should not be fully cooked; Mix well with oil while it is hot and let it cool; It is to avoid self-bonding of rice noodles before frying. Secondly, it is necessary to stir-fry the rice flour quickly, so as to reduce the chance of rice flour sticking to the pot. At the same time, we should choose good quality rice noodles.

The rice flour itself does not absorb oil, but it is fried, which is very greasy and not suitable for frying, especially the fried snail powder here.