Chaoshan cuisine - fried rice noodles with squid and mustard
The double Festival passed quickly. I felt that it would be over in the blink of an eye. Jingchu hasn't been in touch with you for some time. How are your friends? I miss you so much. Jingchu hopes everyone to be happy every day! Jingchu would like to thank you for your blessings to my mother. Since there are few Internet users at home, we can't reply to your blessings one by one. Here, I would like to sincerely thank all friends for their blessings. Thank you. With your blessings, my mother will recover soon!Today, Jingchu would like to introduce to you a local delicacy - fried rice noodles with squid and mustard to thank you for your blessings. I hope you like it!Chaoshan people have unique food customs, such as daily special liking for porridge, a wide range of rice noodles, pickled dishes (pickles, preserved vegetables) and exquisite special snacks (Oyster burgers, meatballs, etc.). Among them, Chaoshan rice noodles have unique flavor, flexible texture, full of elasticity, and the shape is as thick and thin as hair. They are thin and uniform, white in color, do not paste soup in water, and do not break easily in dry frying. Chaoshan rice noodles are good at absorbing the flavor of seasonings. They can be cooked or fried with various vegetable codes or soup ingredients. They have a pleasant taste, smooth and delicious, fresh but not greasy. Chaoshan rice noodles are famous for their delicious taste and are deeply loved by people.[nutritional value]:Mustard is rich in vitamin A, C, calcium, protein, fat and plant sugars. It is helpful for the patients with severe gastrointestinal heat, insomnia, deficiency fire rising, or gum swelling and bleeding caused by lack of vitamin C.Squid (fresh): squid is rich in calcium, phosphorus and iron, which is conducive to bone development and hematopoiesis, and can effectively treat anemia; In addition to rich protein and amino acids required by human body, squid also contains a large amount of bezoar acid, which can inhibit the cholesterol content in blood, alleviate fatigue, restore vision and improve liver function; The polypeptide and selenium contained therein have antiviral and anti radiation effects. According to traditional Chinese medicine, squid has the functions of nourishing yin and stomach, tonifying deficiency and moistening skin.[tips for Jingchu]:1. the broccoli should be straight, of moderate thickness and without yellow leaves. Before cooking, the old roots and epidermis at the bottom should be removed to make the finished product taste more crisp and tender;2. squid should be cooked thoroughly before eating. Because there is a polypeptide component in fresh squid, eating it before cooking will lead to intestinal dyskinesia. Aquatic products such as squid are cold in nature. People with deficiency of spleen and stomach should eat less. Squid contains a lot of cholesterol, so patients with cardiovascular diseases and liver diseases such as hyperlipidemia, hypercholesterolemia and arteriosclerosis should eat with caution. Squid is a hair product. People suffering from eczema, urticaria and other diseases should not eat it;3. the rice flour should be washed with cold water to taste delicious. Do not immerse it in boiling water, otherwise the rice flour is easy to bond into a ball.
Step 1 . You must think this thin thing is a fan or rice noodle? Hehe ~ of course not. This is the characteristic product of my hometown - Chaoshan rice noodles.
Step 2 . Wash the shallots and cut them into long pieces for standby;
Step 3 . Wash and remove the seeds of red pepper, cut into small pieces and set aside;
Step 4 . The mustard leaves are picked by hand to a length of about 2 inches, and then washed;
Step 5 . Cut the washed wild mustard stem into small pieces with an oblique knife;
Step 6 . Rinse the fresh rice flour with water and drain it for standby;
Step 7 . Wash the processed squid, wash the pork slices, drain and set aside.
Step 8 . Heat a pot with a proper amount of cooking oil;
Step 9 . Then take out an appropriate amount of cooked oil and put it in a bowl for standby;
Step 10 . Pour in the squid and stir fry quickly;
Step 11 . Put out the fried squid juice and set aside;
Step 12 . Heat an appropriate amount of edible oil in the original pot, and add an appropriate amount of red pepper powder;
Step 13 . Then pour in the mustard and stir fry quickly to make it heated evenly;
Step 14 . Then add an appropriate amount of refined salt and stir well;
Step 15 . Spread the rice flour evenly on the mustard;
Step 16 . Pour cooked oil evenly;
Step 17 . Sprinkle with pepper;
Step 18 . Pour appropriate amount of squid juice;
Step 19 . Then, cover the pot and simmer for about 3 minutes;
Step 20 . Open the lid of the pot, scoop up the mustard and rice flour with a shovel, and put the shallots evenly under the pot to make them better heated and give off fragrance to dissolve in the mustard and rice flour;
Step 21 . Then mix with chopsticks and shovel for a while, turn off the fire and continue to mix until the taste is even;
Step 22 . Finally, take out the fried rice noodles and put them on a plate for standby.
Step 23 . Pour proper amount of water into the original pot and heat it;
Step 24 . Add a proper amount of pepper and salt, mix well;
Step 25 . Add pork slices and cook;
Step 26 . Then pour in the fried squid;
Step 27 . Then add an appropriate amount of chives, add an appropriate amount of chicken essence and stir fry until fragrant;
Step 28 . Pour the fried scallion, squid and pork juice evenly over the mustard rice flour.
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