Anh Lee BTR | Cách làm Bún Gạo Xào Singapore hấp dẫn lạ miệng siêu ngon tại nhà

Hi everyone, I'm Lee. Welcome back to my channel Today I'm going to share with you how to make Singapore style stir-fried rice noodles You don't have to go to Singapore, you can still eat it in Vietnam Today I'm going to share with you the simplest way to make it at home In general, my way is very simple To make it easy for you to understand Now I'm going to introduce it to you To prepare the Singapore style stir-fried rice noodles, I'm going to share with you some tips This is rice noodles. You can buy all kinds of rice noodles You can buy all kinds of rice noodles and soak them in water You need 1.5 rice noodles. Soak them in normal water Soak them in water for about 1 minute, then take them out and leave them in a basket Wait for about 20 to 30 minutes, then the rice noodles will be soft like this Remember this step, soak the rice noodles first Don't boil them straight If you boil them straight, it will take a long time, but if you boil them for a long time, the rice noodles will be soft So the rice noodles will be chewy when you stir-fry them Now I'm going to prepare the vegetables I'm going to use Chinese cabbage to increase the green color I'm going to use 2 to 3 leaves of Chinese cabbage to cut into thin slices Mushrooms are also cut into thin slices Red bell pepper is also cut into thin slices, but don't cut it too thin, just a little bit thick so that it won't be broken And this is onion, also cut into thin slices Chinese celery is also cut into thin slices For the meat, I'm going to use Chinese celery Cut it into thin slices, not too thin I've already boiled 3 shrimps, and I've cut their back like this to stir-fry them nicely And this is pork sausage also cut into thin slices Cut it as thin as a chopstick And this is Chinese sausage, I also cut it into thin slices as thin as a chopstick If you want to add more char siu, you can use it, but I'm just going to use this much Now I'm going to put this aside Now I'm going to share with you how to make the stir-fry sauce You can make the stir-fry sauce at home Now I'm going to add sugar first, i'm going to use 1 tablespoon of sugar I'm going to use 1 teaspoon of sugar Seasoning powder, I'm going to use 1 part of 3 teaspoons of seasoning powder This is 1 part of 3 teaspoons, not half a teaspoon Look at the camera, this is 1 part of 3 teaspoons of seasoning powder MSG Half a tablespoon of MSG Here I'm going to use oyster sauce Usually in all restaurants there are always oyster sauce I will use 1 tablespoon of oyster sauce 1 tablespoon like this 1 tablespoon of oyster sauce This is chili sauce, I will use 2 tablespoons of chili sauce to increase the spicy taste and increase the color of the rice noodles If you don't use chili sauce, your rice noodles will be white It doesn't look appetizing And the broth, I will use 1 tablespoon like this Or you can add a little more, 1.5 tablespoons is fine The main thing is to make it easier to mix the sauce so that it melts This one still has pepper I will mix the sauce so that it melts, then I will add pepper You don't need to beat it to melt all the spices, because if you stir it in a little while The spices will melt Now my sauce is like this This is the stir-fried sauce, now I will add a piece of pepper I will add 1 teaspoon of pepper, then I will stir it up Now I will share with you how to stir-fry rice noodles Although my rice noodles are soaked, I still boil them in boiling water Boil it in boiling water so that the rice noodles are cooked If you don't boil it in boiling water, it will be a bit difficult to stir-fry, and the rice noodles will not be cooked Boil it like this, then take it out You see, the water is just boiling, you put it in the pot, turn it over, then take it out This is enough Here, hold the rice noodles like this So it's 80% cooked, stir-fry a little more If you boil the rice noodles for too long, it will be overcooked If you stir-fry the overcooked rice noodles, this dish will be overcooked Ok, and now this dish There is one more dish that I can't miss, that is eggs, chicken eggs, I will take the red intestine And the white intestine I will fry it first Now I will coat the pan with oil, I will fry the eggs to make a fried egg Put it on the surface I will fry the eggs like normal eggs Turn down the heat If you have time at home, you can do it like me and fry the eggs If you don't want to fry the eggs, it's okay No need to fry the eggs You fry the eggs on both sides like this so that the eggs are both cooked and golden And still keep the shape like this so that I can cut it later After you fry the eggs, we will start to fry the garlic and start to stir-fry the rice noodles I put a little oil in Add a little minced garlic The pan is already hot, so I will add all the eggs I will add vegetables All these vegetables are stir-fried raw, not boiled Stir-fry raw I will add about 100 ml of water Now I will add all the ingredients Let me stir-fry until the squid is cooked I'm not afraid of shrimp, because I have already cooked the shrimp Maybe I have to add more water You can control the amount of water You can't limit the amount of water because the water will come out in the vegetables So you have to control the amount of water Because I'm used to it, so I know how to control the amount of water And the heat is low, so I know how to control the amount of water When the vegetables and meat are cooked 50% Now I will add the sauce I will use a bucket to reduce the heat This is a bucket of hot pot, this is a bucket of soy sauce, which is equivalent to 30 ml of water I will add a full bucket This sauce may be more than a bucket, there is still a piece left, but I will add a bucket I will add a bucket Like this, it's already very good Now I will add the herbs These are herbs After you stir-fry, you can see that the water is still clean, a little bit of water That's it, you can add rice vermicelli Do it quickly Now I will reduce the heat Now I will push the rice vermicelli so that it is evenly seasoned If you are not used to it, you can use a spoon to stir it Like this, it's just dry You see, it's just dry, the rice vermicelli is very dry, it doesn't get mushy If you stir-fry in a pan with too much water, the rice vermicelli will be mushy Ok, now I will put it on a plate Look at the rice vermicelli It's all dry You see The rice vermicelli is very shiny, the rice vermicelli absorbs all the spices, it's very delicious You just need to look at the rice vermicelli to know what spices it absorbs, now I will put it on a plate Ok, now I will put it on a plate Now I will put the rice vermicelli The rice vermicelli is at the bottom Rice vermicelli is at the bottom And all the vegetables and herbs will be placed on top And this is the fried chicken egg, now I have cut it into strips like this Now I will put it on top And this is the chicken egg that I put on top It looks so ugly You see, there is a layer of eggs Shrimp Now I will open it, the color is so eye-catching Green, red, white and yellow And my rice vermicelli, you see The rice vermicelli is dry and has a reddish-pink color It looks very eye-catching The spices of the rice vermicelli are coated, you see The rice vermicelli is coated with spices It looks very appetizing Now I will try it, I will add a piece of vegetable, a piece of egg Bell pepper Cabbage Now I will try it The taste is very good You can try my sauce Very delicious Ok, one more egg Mushroom Ok, that's it, now I will end the clip here, in the end I wish you all a happy and successful day In life I wish you all success Bye bye