What Is in Beef Chow Fun
 Dry out-fried beef hor fun | |
| Culling names | Wide Flat Rice Noodle |
|---|---|
| Grade | Primary |
| Place of origin | Guangdong, China |
| Serving temperature | Hot |
| Main ingredients | bean sprouts, soy sauce. rice noodles, onions |
| |
Cookbook: Beefiness chow fun
Media: Beef chow fun| Beef grub fun | |||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Traditional Chinese | 乾炒牛河 | ||||||||||||
| Simplified Chinese | 干炒牛河 | ||||||||||||
| |||||||||||||
Beef chow fun, also known as gōn cháau ngàuh hó or gānchǎo níuhé in Chinese (乾炒牛河) pregnant "dry out fried beefiness Shahe noodles", is a staple Cantonese dish, made from stir-frying beefiness, hor fun (broad rice noodles) and bean sprouts. It is commonly constitute in yum cha restaurants in Guangdong, Hong Kong, and overseas, as well as in cha chaan tengs. Chow fun, or stir-fried hor fun (shahe fen) noodles, is any number of dissimilar individual preparations (and could be compared to the number of pizza varieties in Usa cuisine).[ane] In the Philippines, it is called "Beef Hofan" (河粉).
The main ingredient of this dish is hor fun noodles, which is also known as shahe fen, originating in the boondocks of Shahe in Guangzhou. It is a wide, flat noodle that is cut into shape (qiefen.)[2] The well-nigh common methods of cooking hor fun are in soup or stir fried. Hor fun can be dry-fried (fried only with condiments such as soy sauce) or wet-fried (fried with a thickening sauce). Today, the dry-fried variant is much more than mutual, to the extent that the method is usually non specified - "hor fun" on a restaurant menu would refer to dry-fried hor fun.
Sliced beef is marinated showtime. And then, the beef is seared in a wok. Other ingredients and the hor fun noodles are added, then combined with the beef and sauce. The bean sprouts are so stir-fried with the remainder of the chow fun until they are tender and the dish is ready to serve.[3]
An important factor in the making of this dish is wok hei ( 鑊氣 ). The cooking must be done over a high flame and the stirring must be washed quickly. Not only must the hor fun be stirred speedily, information technology must not be handled too strongly or it will break into pieces. The corporeality of oil also needs to be controlled very well; if not, the excess oil or dry texture will ruin the dish.[three] Because of these factors, this dish is a major test for chefs in Cantonese cooking.[ commendation needed ]
History [edit]
The origin of chow fun is unknown, but in that location is a legend apropos the origin of dry-fried chow fun:[4] [5]
During World War 2, a homo named Mr. Hui migrated from Canton to Hunan to become a chef. He then was forced back to his hometown due to the Japanese invasion. The story continues: "One nighttime, Mr Hui's food stall ran out of pulverization (potato starch), which was needed for sauces. A war machine [commander] was hungry and wanted to have his wet chow fun. Due to a curfew [they were] unable to go purchase the pulverisation... It is besides said the commander was so mad he was about to accept out his gun and kill someone. Mr Hui'southward mom and blood brother immediately went to make some tong yuen (sticky rice dessert dumplings) and Mr Hui himself tended to the kitchen. It was there that he thought nigh doing it dry out stir fried style, and thus the stall (and his family) were spared from the bullet [sic].
See also [edit]
- Kwetiau sapi
- Kwetiau goreng
- Char kway teow
- Chinese noodles
- List of noodle dishes
- Shahe fen
References [edit]
- ^ Tiffany Lam and Virginia Lau (24 July 2009). "Chow fun challenge". CNN Go. Archived from the original on 2012-10-nineteen. Retrieved 11 August 2012.
- ^ Yun Li; et al. (24 March 2016). "Traditional Chinese Rice Noodles: History, Nomenclature, and Processing Methods" (PDF). Cathay Highlights . Retrieved fourteen September 2016.
- ^ a b "Beef Chow Fun Noodles (Gon Chow Ngau Ho)". AACC International, Inc. 2015. Retrieved xiv September 2016.
- ^ "Your Favorite Origin Story of a Dish? My Instance: Cantonese Dry Fried Beefiness Chow Fun and E-fu Noodles". xv October 2009. Retrieved fourteen September 2016.
- ^ "这些广州美食的传说，你可知道？ (Do yous know the legends surrounding these Cantonese dishes?)". VisitGZ (in Chinese). Tourism Administration of Guangzhou Municipality. 23 December 2016. Archived from the original on 2017-04-10. Retrieved ix April 2017.
Source: https://en.wikipedia.org/wiki/Beef_chow_fun
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