Bamianwang, Lao Douhua, Xiao's rice noodles, Huangjueping griddle, etc.

first, the skilful tongue of the griddle sprinkled on Huangjueping:

raw materials

duck tongue,

pork belly, red green pepper,

green garlic leaves, vegetable oil, refined salt, monosodium glutamate, pepper, sugar, oyster sauce, soy sauce, mature vinegar, cooking wine, hot sauce and ginger.

Method

(1) Clean duck tongue and cut it into 5cm filaments.

Shred pork belly, red pepper, green onion leaves, garlic and ginger.

(2) Put the pot on high fire, add vegetable oil, oil the duck when it is heated to 51%, and drain the oil after taking it out.

(3) put the cooking oil in the pan, heat it, add

pork belly and stir-fry to get oil, add shredded duck tongue, shredded red and green peppers, shredded garlic and shredded ginger, stir-fry evenly, and then add refined salt, monosodium glutamate, white sugar, oyster sauce, soy sauce,

mature vinegar, cooking wine and

hot sauce.

Features:

Crispy texture and strong spicy flavor.

second, the fish balls of Xiao's rice noodles. Rice noodles

Ingredients: rice noodles, laver, fish balls, chicken ham sausage, tomato, cabbage, canned chicken soup, salt, sesame oil, ginger slices and garlic.

Practice:

1. Put the rice noodles into the pot and wait for the water to boil, then cook for 3 ~ 4 minutes, turn off the fire, and do not open the lid, and then rinse with cold water until the rice noodles are soft;

2. Cut the fish balls in half, cut the chicken ham into sections, cut the tomatoes into 8 pieces, wash the cabbage and the laver hair;

3. Heat 1 tbsp of oil, add ginger slices, saute garlic until fragrant, add fish balls, stir-fry chicken ham sausage a few times, pour in chicken soup, add appropriate amount of water until the soup boils, add laver, tomato and cabbage, add rice noodles after cooking, and add sesame oil and chopped green onion to serve.

Nutritional value

Rice noodles with good quality have higher nutritional value. Rice noodles are rich in carbohydrates, vitamins, minerals and enzymes. It has the characteristics of rapid and uniform ripening, boiling resistance, refreshing, smooth and tender, turbid soup after cooking and easy digestion.