Stir-fried beef river is a type of snack made with sprouts, pho, beef, etc. Pho, also known as Shahe Pho, originates from Shahe Town. Some overseas Chinese call it kuay teow. It is usually done in soup or stir-fried. Stir-frying is divided into wet stir-frying with the sauce and dry stir-frying without the sauce.

Dry-fried beef river must be fried quickly over a fierce fire. It is necessary to stir-fry well, but not too quickly, otherwise the powder will break. The amount of oil must be accurately controlled, otherwise it will be too greasy and unpalatable. Therefore, the dry fried beef river is considered to be a touchstone to test the chef's stir-fry skills, and the craftsmanship can be known as soon as you try it. Stir-fried beef was once named the top 10 recipe champion of the year, and it enjoys a high international reputation like Kung Pao Chicken.

Ye Feng put on a chef's hat and an apron, ready to stir-fry. The hat is okay, Ye Feng's head is big, just enough to wear it, and the apron is a little longer, and it is almost dragged to the ground. He walked over to the stove, glanced at it, and noted where the seasonings and ingredients were placed.

With his right hand, he picked up the spoon and slammed it on the switch on the side of the stove, and a flame more than half a person high rose in the stove. He grabbed the wok with his left hand and put it on the stove, and in just a few seconds, the wok was burned to a slight redden.

Add half a spoonful of oil to heat, then grab a handful of beef marinated in advance with light soy sugar and peanut oil, throw it into the wok and pass the oil, as soon as the beef changes color, Ye Feng scooped it up and put it aside to filter the oil.

Pour all the oil in the pot clean, heat the pan and fry the mung bean sprouts with pho and onions, and quickly remove the pot from the heat when you see that the mung bean sprouts are slightly soft, and add beef, leek, and green onion. Add salt, light soy sauce and dark soy sauce. After a few flips of the pot, I turned these things upside down. Return the pan to the flame on the stove and stir-fry quickly. A plate of dry fried beef river is simply and neatly ready.

Chef Deng watched intently throughout the whole process, his heart was full of joy, and he was deeply proud of Ye Feng. With this hand alone, Ye Feng has already reached and surpassed the average of the chefs working in this kitchen.

Although he was satisfied, his face was still silent, and he stood in front of this plate of pho and began to pick a thorn: "Xiao Feng, you have been running beef for too long, and it is a little old; the oil has to be cleaned, so your pho looks a little greasy; you can put a little more dark soy sauce, your color is a little whitish; you should put a little less light soy sauce, if the moisture is large, the pho will be a little soft." Chef Deng tasted the taste with chopsticks and nodded, "The taste is just right, the salty and light is just right!

After listening to the comments, Ye Feng knew in his heart, according to Chef Deng's opinion, Ye Feng fried another one, and then showed it to Chef Deng, Chef Deng didn't speak, and nodded.

"Hurry up, hurry up, the guests have been urging pho. Li Dongbao, who was in charge of logistics, ran into the kitchen and urged Chef Deng.

"You didn't say hello in advance, you arranged for 2 chefs to take a vacation today, and now all the chefs are on the stove to fry pho, even Xiaofeng and I have sent it, what do you want me to do?" Elder Deng, the chef, was a little furious.

"Help, think of a way, I'm also forced to have no choice. Lee Dong-ho explained.

"There are still many stoves, but there are no chefs who can cook on the stove, why don't you go up and fry them too?" Lao Deng fried the pho in his hand, while squeezing Li Dongbao, "Look at me, I am in charge of two stoves by myself." ”

Ye Feng closed his eyes and thought about the process of stir-frying Niu He for a while, and silently allocated time and movements. Picked up the big spoon, knocked on the switch on the stove next door, lit the stove, and learned from Chef Deng to fry two servings of pho at the same time.

Heat the pan and put oil, then put the beef over the oil, then take it out, put oil in the other pot, start heating, return to the first pot, put mung bean sprouts, pho, onion and stir-fry a few times, and quickly grab the beef and throw it into the second pot to pass the oil, go back to the first pot and stir-fry twice, and then rush back to the second pot to take out the beef and control the oil......

It took a little longer than frying one portion, and Ye Feng completed two servings of dry fried Niu He at the same time. Ye Feng recalled the process just now, rearranged the operation order, picked up the big spoon, knocked on the third stove, and began to fry three points at the same time.

A chef glanced at Ye Feng with his eyes, with a look of disdain, as far as you can, look at what you can. Just you, cow. Dether!

Although Ye Feng also once had a record of controlling six pots, that time was different from now, that time was mainly about cooking vegetables, unlike dry fried Niuhe, which needed to be constantly stir-fried, and it would be mushy if it was slow.

It was very smooth, and Ye Feng completed three points of dry fried beef at the same time. Moreover, the quality is kept above the horizontal line. Ye Feng looked at the stove behind him, which was not being used, calculated the distance, rearranged the position of the ingredients and condiments, and smashed the ignition switches of the five stoves in one go. In the eight flames that soared into the sky, Ye Feng was like a dancing butterfly, shuttling through it.

Eight stoves, Ye Feng used nine pots, first stir-fried a few times in the first pot, quickly poured the ingredients into the second pot, and then, put in the ingredients and stir-fried a few times in the third pot, and then poured back into the first pot. Pick up the second pot and turn it a few times, pour it into the fourth pot, put the ingredients in the fifth pot and stir-fry it a few times, and then pour it into the third pot. The ingredients in the sixth pot were stir-fried, and the second pot was poured back, and the fourth pot was about to be paste, so I quickly turned it over a few times and poured it into the seventh pot, and after the eighth pot turned it over a few times, it was poured into the fourth pot, and the third pot was stir-fried, and then it was poured into the ninth pot......

At this point, there are woks on the eight stoves, and Ye Feng still has a ninth pot in his hand, and the operation required for each pot is different, some pots are oiling the beef, some are waiting to put seasonings, some are waiting to stir-fry and move the pot, and some are waiting to be put on the plate.

The big spoon in Ye Feng's hand was like a windmill, stir-frying, adding seasonings, and his left hand kept stirring the wok. A portion of the dry fried beef river was put on a plate like flowing water, and it was taken away by the vegetable students, Ye Feng caught up with the progress of the other six chefs by himself, and the vegetable delivery department was not allowed to arrange a person to deal with Ye Feng.

After continuous optimization and adjustment, Ye Feng's efficiency of stir-frying Niuhe is getting higher and higher, not only the speed of frying is getting faster and faster, but the quality of the cooking is getting better and better. The dry-fried beef river is oily and shiny, the beef is smooth and tender and burnt, the rice noodles are smooth and smooth, and the plate is dry and juiceless. It makes people move their appetite fingers at a glance.

The chef told the chef that the dry fried pho had already been served and there was no need to make it again. The other chefs gradually stopped. Only Ye Feng didn't notice it because he was too engaged. Xiao Maozi saw it and wanted to remind Ye Feng, but was dragged by the head chef and signaled everyone not to interfere with Ye Feng.

Because the head chef found that Ye Feng had entered a mysterious realm at this time. He had no distractions, concentrating on frying Niu He, with a slight smile on his face, vigorous footwork, free advance and retreat, the big spoon in his hand flew in the air, flying from this pot to that pot, the action of putting ingredients was precise and stretched, without a trace of condensation, his eyebrows were raised, and his eyes were deep and bright. It seems to be distracted, but the action is not hesitant at all, everything is just right. If there was one word to describe it, it would be smooth.

Everyone picked up their mobile phones and took pictures of this wonderful moment.