Although the taste of dry fried beef river itself is very important, it will become very greasy if you are not careful, and you can't eat it after a few bites. So, let me talk about some tips for frying rice noodles. Heat the pan until it smokes, pour in cooking oil and heat it over high fire, then pour in beef and stir fry quickly, take out the drained oil until it is half cooked, and put the beef in a bowl for later use. Wash beef, cut it into 0.5cm thin slices, drain water, add light soy sauce and white sugar, add water and stir to make beef fully absorb water and keep beef tender. Finally, add raw flour to lock water and marinate with peanut oil for half an hour. In the spirit of deep study and the belief that you can win if you want to do it, Zhou Jun spent three days and two nights pondering.
I can confidently say that I have completely mastered the trick of frying a beautiful and delicious dry fried beef river. As for whether I can do it or not, it is naturally dry fried beef river. Alas, it's really a lingering flavor snack. Personally, I like it very much, whether it's fried beef river, Friedvermicelli or fried noodles, I especially like it, especially when I eat it at night. Knowledge point: 1. Marinate beef in advance. If you eat it in the morning, you'd better cut and pickle it at night. Add soy sauce, cooking wine and water starch when curing, and grab the beef evenly. Finally, cover with vegetable oil and put it in the refrigerator for refrigeration. Remember not to put salt. Doing this includes spinning and jumping, then adding some beef, bean sprouts and eggs to dance together. At most, a river of dry-fried beef with delicious color and flavor can be mismismismismanaged. In my opinion, a qualified dry fried beef river is not only delicious, but also tender enough.