What's the difference between dry fried beef river and wet fried beef river?

The difference: dry frying means that the powder served on the table has no juice, while wet frying means that the powder has a lot of juice, so it tastes slippery!

The main material of dry-fried beef, river noodles, also known as Shahe noodles, originated from Shahe. Usually the cooking method is to put soup or stir fry. Stir-frying is divided into wet frying with cheese juice and dry frying without cheese juice. The practice of dry frying beef river is to fry tender beef until it is half cooked. Then add oil, stir-fry fragrant sprouts and onions, quickly stir-fry rice noodles, add soy sauce and cooked oil, and finally add beef and stir well. Dry-fried beef river pays attention to "pot gas" and must be fried quickly. When you want to stir well, don't gesture too fast, or the powder will break. The amount of oil must also be controlled accurately, otherwise it will produce unpalatable oil. Therefore, dry-frying Niuhe is considered to be a big test of Guangdong chefs' cooking skills, and you can know the quality of the craft once you try it.

Wet fried beef river:

Raw materials:

200g sliced beef hind legs with rice flour100g onion, 2 cabbages and a little carrot.

Salt 1/2 tsp soy sauce 1/2 tsp white powder 1/2 tsp sesame oil.

Production method:

1. Add soy sauce and white powder to beef slices and marinate for 10 minute.

2, cabbage, carrots, onions, shredded for use.

3. Add 2 tablespoons of oil to the rice noodle pot. Stir-fry beef slices over high heat until they change color. Add shredded cabbage, shredded carrot and shredded onion, stir well, then add rice noodles, stir-fry over low heat until the rice noodles are soft, and add a little sesame oil.

Remarks:

1. Beef slices can also be replaced with pork slices.

Step 2 make rice noodle soup