Stir-fried Niuhe is one of the characteristic traditional snacks in Guangdong, which belongs to the Cantonese cuisine. This dish is made by stir-frying sprouts, pho, beef, and other ingredients over a high fire.

The color of the dry-fried beef river is moist and shiny, the beef is smooth and tender and burnt, the rice noodles are smooth and smooth, the plate is dry and juiceless, the entrance is fresh and fragrant, and the ingredients are diverse and rich.

The picture comes from the Internet

Ingredients:

• Pho (500g)
• Beef (150g)
• Mung bean sprouts (250g)
• Leek (to taste)
• Chives (to taste)
• Onion (to taste)
• Salt (to taste)
• Light soy sauce (to taste)
• Dark soy sauce (to taste)
• Sugar (to taste)
• Peanut oil (to taste)

Nutritive value:

Pho is rich in carbohydrates, easy to digest and absorb, and has the effect of nourishing qi, strengthening the spleen and stomach.

Beef is rich in protein, amino acid composition is closer to the needs of the human body than pork, can improve the body’s ability to resist disease, and is particularly suitable for growth and development, post-surgery, post-illness recuperation of people in supplementing blood loss, repairing tissues, etc.

Cooking Preparation:

1. Slice the beef, grasp it well with water, let it eat the draught, then add light soy sauce and sugar, mix well, and finally add peanut oil to marinate for at least half an hour.
2. After buying the pho, break the sticky ones by hand.
3. Wash the mung bean sprouts, leeks, onions, and chives.
4. Cut the leeks, chives and onion into sections.
5. Heat oil in a pot, remove the beef from the oil, and drain the oil as soon as it changes color.
6. Strain the beef and set aside.
7. Pour the oil out of the pan without leaving any of it, heat the pan and add the mung bean sprouts to the pan with the pho and onion.
8. Mix the mung bean sprouts with the rice noodles and stir-fry until the mung bean sprouts are slightly soft.
9. Remove the pot from the heat and add the beef, leeks and green onions.
10. Then add an appropriate amount of salt, light soy sauce and dark soy sauce and mix well.
11. After adjusting the taste, put the pan back on the heat and stir-fry quickly.

Palate and flavor:

The flavor of the dry-fried beef river is characterized by its simple yet layered taste.

The tenderness of the beef combined with the smoothness of the pho, combined with the crispness of the vegetables, makes every bite the ultimate temptation for the taste buds.

The special sauce perfectly blends the freshness, aroma, sweetness and saltiness of this dish, which is endlessly memorable.

Suitable for:

Dry-fried beef river is suitable for most people, but it is recommended to eat it in moderation due to the high amount of fat and salt.

Especially for people who need to control fat intake, such as people with high blood lipids and obesity, it should be consumed in moderation.

Eating scene:

Stir-fried beef river is suitable as a dish for family dinners, gatherings of friends, and can also be used as a bento dish.

In casual moments, sharing this unique dish with family or friends will satisfy your taste buds and strengthen your bond with each other