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60 lines
3.4 KiB
Markdown
60 lines
3.4 KiB
Markdown
# How to Make Stir-Fried Rice Noodles
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Estimated Cooking Difficulty: ★★★★
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## Essential Ingredients and Tools
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* Stir-fried rice noodles, pork/beef
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* Stir-fry seasoning: salt, MSG, dark soy sauce, light soy sauce, cumin powder (or use the pre-packaged rice noodle seasoning)
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* Other seasonings: pepper
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* Cucumber, gluten chunks, mung bean sprouts, eggs, garlic cloves, scallions, starch
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* Bowls, plates
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> Recommended purchasing plan: Buy bagged fresh rice noodles on platforms like Taobao or Hema. They are usually sold starting from 1 jin (500g), have a refrigerated shelf life of up to two weeks, and often come with free stir-fry seasoning!
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## Calculations
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* Rice noodle quantity: 250g per person. For larger appetites, add 100g per person (round down).
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* Shredded cucumber: 30g/person; Gluten chunks: 30g/person; Mung bean sprouts: 30g/person; Beaten eggs: 1/person.
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* Crushed garlic cloves: 2/person; Scallions: 1/person.
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* Rice noodle seasoning: Add 20g/person. If preparing your own stir-fry seasoning, use 10g salt + 2g MSG + 3g cumin powder.
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* Starch: Prepare according to the ratio of 5g starch per 100g of meat.
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* Dark soy sauce/Light soy sauce: 10ml/15ml per 250g of rice noodles, respectively.
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## Instructions
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### Preparation
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* Chop the scallions (separate the white parts from the green parts) and crush the garlic cloves. Set aside on the cutting board.
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* Beat the eggs. Scoop out a little egg white into one bowl, and put the rest into another bowl for later use.
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* Place the mung bean sprouts in a pot and boil on high heat for 60 seconds. Remove the sprouts, rinse with cold water, and set aside on a plate.
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* Cut the cucumber into shreds and place them on a plate. They can be combined with the bean sprouts.
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* Handle the gluten pieces and place them on a separate plate.
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* Cut the meat into thin strips. Add starch, the egg white from the previous step, and pepper. Mix well in a clockwise direction.
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* Note: Store-bought liangpi (cold skin noodles) usually has a layer of cooking oil on the surface; it can be washed off with tap water. Do the same for the gluten.
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* Note: After washing the gluten, squeeze out the excess water with your hands (do not apply excessive force).
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### Stir-frying the Meat
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* Add cooking oil to the wok and heat it, then pour out the excess oil.
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* Add the prepared meat and stir-fry evenly until it changes color. Transfer to a bowl and set aside.
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### Stir-frying the Rice Noodles
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* While the wok is still hot, add 20g of cooking oil (reduce for those with high blood pressure). Add the scallion whites and garlic, and stir-fry until fragrant.
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* Add the rice noodles, drizzle with dark soy sauce for color, and stir-fry evenly. Then add the rice noodle seasoning and continue stir-frying.
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* When the rice noodles are nearly transparent, add the stir-fried meat strips and gluten. Add light soy sauce for umami and stir-fry briefly twice.
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* Add the bean sprouts and cucumber shreds. Stir-fry until the rice noodles are completely transparent.
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* Turn off the heat!
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### Final Steps
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* Sprinkle the scallion greens on top for garnish.
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* Transfer to a plate and enjoy your meal.
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## Additional Notes
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Personal taste varies by region, weather, and time. Adjust the specific amounts of seasoning according to your preference. Feel free to add chili peppers if you like spicy food.
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If you encounter any issues or have suggestions for process improvements while following the steps in this guide, please submit an Issue or Pull Request.
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