Fried rice noodles rice noodle machine factory in Guangdong presentation of snacks, different ingredients can make different flavors of noodles. When fried rice noodles, the key is how to control Pho easily broken off. Skilful people will use both hands: right hand spatula fry, turning left to help with chopsticks, so fried rice noodles would not be broken or broken. When fried rice noodles, add some green bean sprouts fry, not only add Pho asked, but also to non-stick noodles. Fried rice noodles on the basis of the following steps: 1, Pho peel or pick loose, to boil hot, the next two tablespoons of oil, add rice noodles, with the right amount of soy sauce, 2 tablespoons water, stir the rice noodles, sizzling, water moderately, Pho can be served in a dish. 2, another pot pork dish. The fried meat, vegetables, fried rice noodle shop in the face, it becomes a smooth and delicious dish of fried rice noodles. Here are several typical noodle recipes. After the reader understand and flexible. It will cook with a Cantonese specialties, delicious pho. First, vegetarian fried rice noodles Ingredients: 600 g rice noodles, bean sprouts 300 g, 150 g leeks. Seasoning: three tablespoons of soy sauce, soy sauce three spoons, 1/2 teaspoon salt, pepper, three tablespoons of water. Adjusting for process: 1, the Pho pick pine or peeled; 2, washed bean sprouts, drain the water; 3 Wash leeks, drain the water, cut into small pieces. 4, under the pan three tablespoons of oil pan, put in the next few fried bean sprouts, stir into the noodles, add spices and fry leek juice dry, color uniformity on the plate and serve. Second, slippery fried rice noodles Ingredients: noodles 600 grams, 250 grams of pork or beef, 250 grams of cabbage, two teaspoons of garlic, a few slices of ginger, green onions and cut into several small pieces. Marinade: a half tablespoon soy sauce, 1/4 teaspoon sugar, three tablespoons of oil, 2 tablespoons of water. Gravy: soup or cup of water, 1/2 teaspoon salt, soy sauce and a half tablespoons soy sauce 1 teaspoon sesame oil, pepper, 1/4 teaspoon sugar, a tablespoon of cornstarch. Production process: 1, Wash pork or beef and drain, cut into thin slices, add marinade and marinate for 10 minutes, blanch in boiling water until half cooked wielded drain. (Reserved boiling water, blanch cabbage with). 2, put off the old part of the cabbage into boiling water hot, become rape, picked up the drain water. 3, Pho peel or pick loose, add 1/2 teaspoon salt and mix well. 4, under the pot to three tablespoons of oil pan, add noodles and three tablespoons of water and stir, stir-fry until the water dry, the noodles served in a dish. 5, under the pan three tablespoons of oil pan, saute ginger, garlic, add onions and stir well, add a teaspoon of wine, thicken gravy after boiling, put pork or beef cooked cabbage stir under. Serve on rice noodle shop. NOTE: soy sauce is light soy sauce, dark soy sauce is a dark color, raw powder is cornstarch, is a starch. Thicken: to reconcile the dry powder from the starch and water, called water starch. When starch is nearly cooked dishes, tuned to pour in the water, starch dishes to enhance the color of food, smell, taste and shape. Soup is made by boiling the bones, meat, old chicken, ham, peeled and other raw materials. Third, Rouchao noodle ingredients: Pho 600 grams, 250 grams of lean beef or pork, 250 grams of bean sprouts, chives 60 grams, a little onion and cut into sections, ginger and a little. Marinade: a tablespoon of soy sauce, soy sauce 1 teaspoon sugar 1/4 teaspoon, half teaspoon of cornstarch. Seasoning: a tablespoon of soy sauce, sesame oil 1 teaspoon pepper. Production process: 1. Wash the meat, drain the water, cut into thin slices, add marinade and marinate for ten minutes; bubble oil (or water into ajar burning to be cooked, picked up the drain water). 2, the green bean pluck the head and tail, wash and drain water. Wash chives, cut into small pieces, drain the water, onion and shredded. 3, pick loose or peel Pho, add 1/2 teaspoon salt and mix well. 4, under the pot to three tablespoons of oil pan, add bean sprouts, ginger and fry a few, the three tablespoons of water into the pot, add rice noodles stir well, add seasoning and Rouchao to semi-dry, under onions, chives, stir and serve on a plate. Note: Also available for chicken or pork. Cooked chicken, sliced ??or peeled into filamentous, pork slices. Fourth, shrimp fried rice noodles Ingredients: 600 g rice noodles, 250 grams of shrimp, four eggs, green onions and cut into several small pieces. Marinade: sesame oil, amount of pepper, 1/5 teaspoon salt, 1 teaspoon cornstarch. Seasoning: soy sauce 1 teaspoon salt 1/2 teaspoon, two tablespoons of oil. Sauce: half a teaspoon of flour, water six tablespoons half. Production process: 1, shrimp washed, drain the water, add marinade and marinate for ten minutes; bubble oil, or in colander, drain the water and oil. 2, beaten eggs, add seasoning, add shrimp. 3, Pho pick pine or peel, three tablespoons of oil to the pan under the pan, add noodles, 1/2 teaspoon salt, stir-fry until noodles cooked three tablespoons of water, and open water, served in a dish . 4, three tablespoons of oil burning under the pot, boil thicken immediately put eggs into the fried shrimp, rice noodle dish spread on top. 

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