1 That kind of rice noodle is fried rice noodle, which is also very simple. Wash and chop the preparation materials first, then boil the water in the pot and cover it with a bag of rice noodles. After soaking for three minutes, break up the rice noodles with chopsticks, then cover the pot and stew for about two minutes, then remove and drain. Then heat oil in the pot, and pour two spoonfuls of bibimbap sauce and half a spoonful of soy sauce on the cooked rice noodles.
The second kind is cold rice noodles, which are soaked in soft water, boiled and cooled with pure water or boiled water, then peeled and shredded cucumbers and carrots, then pressed garlic into garlic paste with a garlic paste machine, washed coriander, cut into pieces, then flavored with soy sauce vinegar, oil pepper and white sesame seeds with sugar according to your own taste, and then put the rice noodles into a bowl, covered with shredded cucumbers, shredded carrots, garlic paste and coriander.
The third method is our traditional rice noodles. First, we soak rice noodles in warm water, prepare tofu pieces, and bean paste, soy sauce, pepper and minced onion and ginger. Then we put cold oil in a hot pot, pour tofu, stir fry a little, add bean paste, minced pork, minced onion and ginger, add soy sauce and pepper powder, and prepare vegetables and ginger for later use.
The fourth kind is pot rice noodles. Prepare a small pot, boil the water, add the required amount of dry rice flour, and then turn off the fire and stew for 10 minutes. 10 minutes later, take out the rice noodles and put them in cold water for later use, then put them in an oil pan for heating. Stir-fry the minced leek, Jiang Mo and garlic, then add the minced meat, and then add cooking wine, salt, sugar, chicken essence and other seasonings to stir fry.
The fifth method is to put cold water into a casserole and cook the rice noodles together until they are soft. While cooking rice noodles, clean up the vegetables, soak them in dried kelp, shred them, and cut mushrooms into pieces. Tear the sauerkraut in Sichuan, wash the small rapeseed and cut it into strips. When the rice noodles are soft, add seasoned Sichuan pickles and mushrooms and kelp, and then add a little salt to the soy sauce. Finally, turn off the fire, add dried mustard tuber and small rapeseed, and scald the rapeseed.