? First of all, ingredients: rice noodles, pork tenderloin, fungus, mushrooms, bean sprouts, pea tips, coriander, onions and leeks.
Slice the mushrooms, tear the fungus into small pieces, cut the parsley, dice the shallots, and cut the leeks. Sliced pork tenderloin, mixed with raw flour and salt.
Saute pork slices and mushrooms in oil. Add chicken soup, add bean sprouts, fungus, pea tips, cook, add rice noodles, add leeks, shallots, coriander, salt, sesame oil, a little chicken essence and other seasonings, according to your own taste.
Share a method of beef three fresh rice noodles. The secret soup base makes beef rice noodles beautiful.
Every time I cook beef braised without water and salt, I feel that the most precious thing is the pot of braised soup, which has about two small bowls.
The essence is that beef is soaked in various seasonings for one night and stewed for one hour with minimal fire. It is pure, thick, rich and delicious to the extreme. Therefore, it is always carefully filtered and kept in the refrigerator.
Get up early the next day and use this as a soup base, and bring a bowl of beef noodles or beef powder to your family, which is excellent food for a LV.
Beef Sam sun rice noodles
Ingredients: a handful of dried rice noodles, two small bowls of braised beef soup base, a small piece of braised beef, a little green vegetables and a short piece of carrots.
Practice;
1. Dry rice noodles, soak in warm water in advance, about 2 hours. Slice the braised beef and wash the vegetables for later use.
Don't soak too much dried rice noodles, just a small handful for two people. For breakfast, so I soaked it the night before and cooked a little the next day.
2. Cut carrots into thick shreds.
3. Boil the water in the pot first, then add the soaked rice noodles and shredded carrots.
Cook for 2 minutes until the rice noodles are soft and waxy without hard core, and then remove the carrots.
4. Pour out the water for cooking rice noodles, and then put the soup base of braised beef into the pot.
5. After boiling, turn to low heat and add rice flour and shredded carrots.
6. Add beef slices and vegetables.
7. Turn off the fire after mixing evenly.
The process of soup base is very fast, and all kinds can be mixed well to avoid too much evaporation of soup and too soft and rotten cooked rice noodles.
My city is not only good at pasta, but also has deep feelings for rice noodles. The taste of rice noodles here is complex and varied, from hot and sour duck intestines rice noodles to pig's trotters rice noodles, from braised beef rice noodles with heavy mouth to fried chicken offal rice noodles, as well as three fresh and four fresh casserole rice noodles as light as spring. Casserole rice noodle is a kind of small pot rice noodle in Yunnan. A row of furnace holes can cook multiple casseroles at the same time. Small pots and stoves are exclusive, and the umami flavor is not easy to lose. The pork liver is smooth and tender, and the meat slices are rich in powder, but not muddy. Rice noodles are not the kind of fine rice noodles that I hate. In addition, the soup head is not fresh with additives and chicken essence, but it tastes like a book.
People who make three fresh rice noodles must have quick brains and quick reactions. If there are too many pots, the flames will burn and rattle everywhere. Where to add what dishes, rice noodles can not be pasted, meat slices can not be cooked for a long time, aunt holds the overall situation, and her heart dare not jump elsewhere. In the morning, people flock to their casserole rice noodles, or in the middle of the night, men and women suck the boiling vitality of the bowl of three delicacies at the midnight snack stand. Dull and ancient shops are a kind of fresh life.
Everything is born. Sanxian rice noodles are called Sanxian, but they are rich in materials and informal. Tomatoes, bean sprouts, Pleurotus ostreatus and auricularia are stewed in the soup first, pork slices and pork liver slices are wrapped in thin sauce and finally put in cucumber slices. Each ingredient is fragrant, so that the rice noodles cooked wholeheartedly have a quiet and vigorous fragrance, and they are no longer willing to put spicy oil to grab the taste. Taking advantage of the slight hunger, drinking soup, the faint rice flavor of rice noodles is outlined in the almost rough soup base. A small bowl of soup, often inadvertently drank several bowls. Shu Tai.
Sanxian rice noodles are light and delicious.
Prepare lettuce, coriander, mushrooms and kelp, dried bean curd, shrimp skin and seasoning.
First, cut the washed vegetables for later use.
Boil hot water, add side dishes, add pepper, chicken juice and salt, cook for a while, then add your leftovers, cook again, and add coriander.
Rice flour is rich in vitamins, minerals and enzymes, which are easy to disappear and can bring energy to human body.
Ingredients are fragrant shavings, lean meat, rice flour, dried pork, salt, monosodium glutamate, hot soup, starch, lard, cooking wine, onions and vegetables.
Steps,
Cut the rice noodles and put them in a bowl.
Then boil the pot.
Put water in the pot, add rice noodles and soak for ten minutes.
Cook the vegetables in a bowl for 5 minutes, then cook the shredded pork in a pot, add cooking wine and starch, add ginger to cook for 10 minutes, and then pour into the bowl.
Cook three fresh rice noodles, add fresh minced meat, tomatoes, tofu skin, green vegetables or your favorite dishes.
1: Wash and drain tomatoes, Pleurotus ostreatus, bean sprouts and ham sausage for later use. Add a little cooking wine and starch to pork liver and sliced meat (the second of the three delicacies) and mix well for sizing.
2: Then wash the bones with clear water, add ginger slices, cooking wine and boiling water and stew for two hours, leaving the broth for later use. Soak rice noodles at the same time.
3. Next, put the broth, tomatoes, Pleurotus ostreatus, bean sprouts, ham sausage (one of the three delicacies), a little salt and white pepper (if necessary) into the pot and cook for about three to five minutes.
4: Then add rice flour and other materials. Remove the pig liver after bleeding and add chopped green onion. Traditionally, day lilies are added. Personally, if you don't like the taste, remove it.
You can also add some other side dishes, so the taste is more complete. Sichuan and Chongqing will have this kind of rice noodle at midnight snack.
6: the last step, sprinkle with chopped green onion and serve!
Sanxian rice noodles are light and delicious.
Prepare lettuce, coriander, mushrooms and kelp, dried bean curd, shrimp skin and seasoning.
First, cut the washed vegetables for later use.
Boil hot water, add side dishes, add pepper, chicken juice and salt, cook for a while, then add your leftovers, cook again, and add coriander.
Sanxian rice noodles are mainly similar to Hunan rice noodles. Prepare the three delicacies in advance and put them in rice noodles.
First buy raw materials (rice noodles, ham, mushrooms, onions), swell the rice noodles for about 40 minutes, then take them out and put them into cold water, slice the ham, tear the mushrooms into strips, cut the onions into chopped green onions, put the ham slices, white mushrooms and oyster mushrooms into a pot for later use, and blanch the rice noodles with boiling water and put them into a bowl. Add ham, white mushrooms, salt, monosodium glutamate and chopped green onion.
By the way, remember to add more soup. The weather is cold and warm.