The practice of rice noodles
Rice noodles are very popular in many places in China, especially in Yunnan Province, China. It is a local specialty food, and there are many ways to make rice noodles. Although many people like to eat rice noodles, they know little about the specific methods. Let's follow this article to learn more.
1, hot and sour rice noodles
Rice flour can be made into hot and sour powder, which can be said to be quite distinctive and the production method is relatively simple. Just prepare a proper amount of rice noodles, a proper amount of hot and sour powder, and a small amount of sesame oil, then put the rice noodles in a pot and cook them first, then pour the sesame oil in and stir them evenly, then take them out and put them in a bowl, pour in the hot and sour powder, stir them evenly, and then pour the soup on them. Hot and sour powder tastes sour and delicious, which can promote appetite.
2. Spicy powder
If you usually prefer spicy food, you can also make rice noodles into spicy powder. Spicy rice noodles are also delicious. They are made in the same way as hot and sour powder, except that you need to add some sesame oil, Chili powder and Chili sauce. Cook rice noodles in a pot, take them out and put them in a bowl, then pour in sesame oil, Chili powder and Chili sauce, mix well and eat. Spicy rice noodles taste spicy and very refreshing.
3. Clear soup rice noodles
Rice noodles can also be made into clear soup rice noodles, that is, rice noodles are cooked with vegetables. This approach is very simple and pure. It is necessary to prepare an appropriate amount of high-quality rice flour and an appropriate amount of fresh vegetables, put them into the pot together, add water to cook them, and then add a small amount of edible salt and edible oil. Clear soup rice flour can promote digestion, which is more suitable for people with weak gastrointestinal digestion.
There are many ways to make rice noodles. The three ways mentioned above must not be missed. Not only the preparation method is simple, but also the taste is very satisfactory. You might as well try.
How to make hot and sour powder
Many friends who like to eat rice noodles like to make rice noodles into hot and sour powder, because the taste of hot and sour powder is very refreshing, but many friends don't know how to do it. Next, I will learn more about it with the help of this article, hoping to provide reference for you in production.
1, the method of hot and sour powder
In fact, it is very easy to make hot and sour powder. Just prepare the right amount of rice noodles, the right amount of hot and sour powder and a small amount of sesame oil. First, put the rice noodles into a pot and cook them, then pour the hot and sour powder and sesame oil into it and stir well. Finally, put them in a bowl and cool them before eating. Hot and sour powder is convenient to make and tastes good, but you should pay attention to the details when making it.
2, hot and sour powder requirements
Although it is very convenient and easy to make hot and sour powder, we must pay attention to the fact that the rice noodles we choose must be of good quality, and it is best to make them ourselves. We should choose rice noodles without additives, so that rice noodles are nutritious enough. The amount of hot and sour powder and sesame oil should not be too much, otherwise it will cover up its nutrition. In addition, when cooking, we must control the heat and try to cook with slow fire, so as to ensure its taste.
3. The characteristics of hot and sour powder
Hot and sour powder is really a special flavor food, which is not only very convenient to make, but also very delicious and sour to eat. Friends who like to eat hot and sour powder must make hot and sour powder and have a taste. Not only can you taste its unique flavor, but you can also stimulate your appetite. Some people often lose their appetite, so can eating hot and sour powder make their appetite big?
Hot and sour powder is definitely a special food that can't be missed. Not only is the taste pleasing, but it tastes distinctive and has high nutritional value, mainly because rice noodles are nutritious. In addition, eating hot and sour powder also helps to stimulate appetite.
The method of casserole rice noodles
Rice flour is really popular with people, because it can be used to make a lot of delicious food, especially rice flour made into casserole, which is especially popular with young people. So what is the practice of casserole rice noodles? Let's discuss it in detail with this article, hoping to provide some help to everyone.
1, casserole rice noodle material
To make casserole rice noodles, we should first prepare a casserole, a proper amount of rice noodles, and some accessories, such as fresh vegetables, green vegetables, fungus, mushrooms and so on. And a small amount of beef. If you want to make authentic casserole rice noodles, you should not be careless in the selection of ingredients, because only enough ingredients can make authentic taste and make casserole rice noodles more nutritious.
2. Making steps of casserole rice noodles
First, put the rice noodles in a casserole, add water to boil for a while, then pour in the prepared vegetables, fungus and mushrooms, and finally add beef to cook together. When cooking, you must pay attention to it, and try to cook it slowly, so it is easy to taste and not easy to cook. Finally, add a small amount of seasoning, such as sesame oil, edible salt and chicken essence. Casserole rice noodles are more convenient to make.
3. Characteristics of casserole rice noodles
Casserole rice noodles are delicious and can also enhance physical fitness, because there are other materials besides rice noodles in casserole rice noodles, which have high nutritional value. The rice noodle itself is very nutritious. If it is mixed with some vegetables and beef, the nutritional value will be higher. Eating casserole rice noodles can not only enhance physical fitness, but also promote appetite.
Through the above description, you should have a certain understanding of the practice of casserole rice noodles. If you want to make it yourself, then the method described above can be used as a reference. In fact, it is relatively easy to do, but we must pay attention to the materials.
Rice noodle home-cooked simple practice daquan
1. Authentic Yunnan Crossing the Bridge Noodles
Ingredients for thick soup: ribs 300g, fresh chicken 1/2, fresh duck 1/2, Yunnan ham 100g, ginger 1, and 2 teaspoons of salt.
Rice noodle ingredients: 200g of cooked rice noodles, 80g of fresh grass carp, 80g of fresh pork tenderloin, appropriate amount of quail eggs, 30g of leek, 30g of chives, 30g of pickled mustard tuber, 30g of mung bean sprouts, 1 teaspoon of salt, 1/2 teaspoons of white pepper.
Thick soup practice:
1. Wash ribs and fresh chickens and ducks, cut them into large pieces, put them in boiling water, roll off the blood foam, take them out and rinse them off.
2. Put it into a pressure cooker with scattered ginger and Yunnan ham, and add about 4-5 times of water as a solid. Bring the fire to a boil, then simmer for more than 60 minutes.
3, add salt, the final soup should be a thick soup with a layer of bright oil floating on the surface.
Rice noodle practice:
1. Cut fresh grass carp and fresh tenderloin into extremely thin slices for later use.
2. Put the boiled thick soup into a large bowl with heat preservation, add fresh fish fillets, fresh tenderloin, mung bean sprouts, pickled mustard tuber and leek in turn, add raw quail eggs, add salt and white pepper.
3. Let it stand for 2 minutes, then add the boiled rice noodles and sprinkle with shallots.
2. Spicy sour soup fat beef rice noodles
Ingredients: rice noodles 1 bag, fat beef 100g, Flammulina velutipes 50g, Chinese cabbage, eggs 1 piece, soy sauce 15ml, onion, ginger and garlic 5g, white vinegar 15ml, salt 1 g.
Exercise:
1. Just choose freshly cooked rice noodles, and pickled pepper water can be selected according to your preference. Eggs can be spread into egg rolls according to preferences and cut into thin strips as ingredients.
2. Heat the pot, add a small amount of cooking oil, add onion, ginger, garlic and pepper rings and stir-fry the bottom of the pot.
3. Pour pickled peppers and pickled pepper water into the pot.
4. Add hot water to boil.
5. Add rice noodles, don't stir.
6. Wait for the rice noodles to boil slowly, and add soy sauce, white vinegar and salt.
7. Add Flammulina velutipes and cabbage, blanch and remove with rice noodles.
8. Add fat beef slices to the soup.
9. perm until it changes color.
10. Put the fat cow on the rice noodles and add the remaining soup.
3. Home-cooked shredded chicken rice noodles
Ingredients: rice noodles, fungus, rape, chicken legs, ginger slices, peppers, salt, chicken essence and broth.
Exercise:
1. Soak auricularia auricula, tear it into small pieces of appropriate size, wash it for later use, and wash chicken legs and diced meat for later use.
2. Put the auricularia auricula, diced chicken, ginger slices, pepper segments, salt, chicken essence, broth and Chili oil into the pot, add water to boil the soup, and simmer for 30 minutes.
3. At the same time, boil the soup with clear water in another pot, turn off the fire, add rice noodles, stir well, cover with stew 10~30 minutes, take out and soak in cold water.
4. After the soup is cooked, take out the soaked rice noodles and drain them, and add them to the soup together with rape. Small fire can be cooked in a minute.
4. Shredded pork rice noodles with Chinese sauerkraut
Ingredients: vegetarian shredded pork, pickled mustard tuber, rice noodles, coriander, soy sauce, salt, steamed fish soy sauce, rice vinegar, pepper powder, ginger and garlic.
Exercise:
1. The vegetarian shredded pork is soaked.
2. mustard tuber and shredded.
3. Heat the wok, pour in some vegetable oil and stir fry in Jiang Mo.
4. Squeeze the shredded vegetarian meat and put it in the pot until the color becomes darker.
5. Add shredded mustard and stir well.
6. Add a little water, soy sauce and salt to taste.
7. Pour soy sauce, steamed fish and soy sauce, rice vinegar, pepper powder and minced ginger and garlic into the bottom of the bowl.
8. Less hot oil, pour into the bottom of the bowl and mix well.
9. Cook the rice noodles in a small pot for three minutes.
10. Pour the soup into the bowl.
1 1. Add mustard tuber, shredded pork and coriander.
5. Laotan Chinese sauerkraut rice noodles
Ingredients: 300g rice noodles, half a bowl of Laotan sauerkraut, minced meat 100g, cooking wine 1 teaspoon, soy sauce 1 teaspoon, oil consumption 1 teaspoon, half a teaspoon of sugar, half a teaspoon of chicken essence and a little dried pepper.
Exercise:
1, first prepare Laotan sauerkraut and rice noodles, put Laotan sauerkraut in a bowl, soak dried rice noodles in water for about an hour, and then soak them in hot water for 3 minutes.
2. Wash the cooked rice noodles with cold water and dry them for later use.
3, prepare the old altar sauerkraut, minced meat, onion, pepper, dried pepper, pepper oil.
4. Turn on the fire, pour 1 teaspoon salad oil into the hot pot, add a little pepper oil, turn on the fire, and pour in minced meat and stir fry.
5. Then turn off the fire, pick it up and put it in a bowl.
6. Heat the remaining oil in the pot, pour in the old altar sauerkraut, a little dried pepper and stir fry for a while. Then pour the minced meat into the pot, add cooking wine, soy sauce and sugar, consume oil and stir-fry until fragrant.
7. Pour the broth into the pot and bring to a boil. Add half a spoonful of chicken essence to taste.
8. Pour the rice noodles into the pot and stir until it boils.
9. Pick up the cooked sauerkraut rice noodles from the old altar and put them in a bowl, then sprinkle with chopped green onion.
6. Dian Wei Pot Rice Noodles
Ingredients: rice noodles 1 20g, minced meat 50g, pea tips, leeks, bean sprouts, pickles 1 0g, refined salt and chili oil 2g, salted soy sauce 3g, ginger10g, white pepper10g, sparerib soup/kloc.
Exercise:
1. Prepare rice noodles first, cook them in a large pot with cold water until the water boils, turn off the fire and stew for 10 minutes, rinse them with cold water, and then soak them. When in use, it is taken out and drained.
Chop the meat and add some water to make it disperse easily. Wash and pick all vegetables. Dice leek, chop sauerkraut, chop ginger into paste, and boil sparerib soup.
3. Put a small pot on a big fire, add boiling soup, add white pepper and Jiang Mo when boiling, chop the meat, stir well, then add salt, salted soy sauce, kimchi powder in turn, and then add rice flour. After boiling, add leeks, pea tips and bean sprouts, and wait for the soup to boil. Pour Chili oil before taking out the pan. Pour it into a soup bowl with ordinary noodles and garnish with chopped green onion and coriander.
7.hot and sour rice noodles
Ingredients: dried rice flour, sauerkraut, small red pepper, ginger, garlic, onion, coriander, sesame, salt, vinegar, soy sauce and sugar.
Exercise:
1. Soak the fine rice flour until soft, take it out and drain it; Sliced sauerkraut; Chop onion, ginger, pepper and coriander into powder for later use.
2. Pour the oil into the pot and heat it. Add sesame, ginger, garlic and pepper in turn and stir-fry until fragrant, then add sauerkraut and stir-fry until fragrant.
3. Pour a bowl of water into the pot, bring to a boil, add rice flour and bring to a boil.
4. Add salt, vinegar, sugar and a little soy sauce and mix well.
5. Add coriander and chopped green onion, and the hot and sour powder will be out of the pot! This practice is similar to Yunnan small pot rice noodles, which can be thick or thin, depending on personal preferences.
8. Kunming flavor tofu pudding rice noodles
Ingredients: a bag of Jiangxi rice noodles, a small bag of winter vegetables, a bowl of bean curd, a handful of fresh leeks, a spoonful of Korean hot sauce, a little chopped peanuts, a little sesame seeds, a spoonful of soy sauce, a spoonful of Chili oil, half a spoonful of garlic ginger juice, a little Chili noodles, and a spoonful of fried Chili sauce.
Exercise:
1. Dry rice noodles are boiled in water for ten to twenty minutes, then taken out and washed with cold water to refresh themselves, and then soaked in cold water for two hours.
2. Boil tofu pudding.
3. Wash and chop fresh leeks, stir-fry peanuts, chop ginger and garlic and add half a spoonful of water to make juice. Dilute the spicy noodle sauce with less than half a spoonful of water.
4. Cover some cooked tofu with a colander, then add ginger and garlic juice, sweet and salty soy sauce and spicy noodle sauce. Then sprinkle winter vegetables and raw leeks on it, then add chopped flowers, sesame seeds, pepper noodles and Chili oil.
9. Beef rice noodles
Ingredients: two beef tendons, Pixian watercress 1 tablespoon, four shallots, ginger 1 slice, four cloves of garlic, three or four cut dried peppers, a handful of pepper, a handful of fennel seeds and cloves, three star anises, one tsaoko, one slice of dried tangerine peel and fragrant leaves, one teaspoon of tomato sauce, one handful of rock sugar and three mushrooms.
Exercise:
1. First cut the beef into mahjong-sized pieces, soak it in cold water for two hours to remove blood, and change the water several times in the middle. Boil boiling water in a cauldron, pour beef into boiling water, boil the water again, skim off the blood foam, remove and drain.
2. Chop watercress, mash tsaoko, mash ginger and garlic, and soak mushrooms.
3. Put a little base oil in the pot. After the oil is hot, add ginger slices and garlic cloves, and stir-fry the cut Pixian watercress for two or three minutes. Be careful not to stir fry after the fire. When the red oil comes out and the sauce flavor of watercress comes out, add dried Chili, star anise and tsaoko, then stir-fry the beef pieces with high fire, keep cooking wine, and then stir-fry the soy sauce.
4. Change the fried beef into a casserole. At this time, boil the boiling beef bone broth in advance. The soup has just passed the meat, and then it is cooked over high fire.
5. At this time, add rock sugar and pepper, clove buns, dried tangerine peel, onions, mushrooms, pepper and squeeze a spoonful of tomato sauce. Pour them all into the casserole, cover them with low fire and let them stew for about 3 hours when boiling.
6. Pour beef soup into the pot, add salt after boiling, pour into the bowl, pour diced meat and various vegetables, and finally add rice noodles.
10. Home-cooked rice noodles
Ingredients: rice noodles, shrimp, cooked pork, cooked chicken, ham, pork tenderloin, fish fillets, bean sprouts, carrots, Chinese cabbage, bean sprouts, leeks, onions and coriander.
Seasoning: salt, soy sauce, chicken essence, broth, cooking oil.
Exercise:
1, pour oil in a pan and heat the oil.
2. Put the shrimp, vegetables and onions in a bowl and pour in the hot oil.
3. sit in the pot and light it, then pour in the stock. After boiling, add salt and chicken essence to the bowl, pour in sliced meat, chicken, ham, fish fillet, pork tenderloin, various vegetables and bean sprouts, and finally add rice noodles.
The practice of rice noodles
Lead: I believe many girls like to eat rice noodles, but what is its practice? I'll teach you next.
The practice of rice noodles
Rice noodles. Exercise 1:
Raw materials:
20g of chicken breast, 20g of pork belly, 50g of pork loin, 50g of mullet, 50g of water-soaked squid, 20g of fish belly soaked in oil, 20g of ham, 20g of coriander, 20g of onion, 20g of clean chicken nuggets, 50g of water bean skin, 50g of cabbage, 50g of green onion, 50g of bean sprouts and 20g of rice noodles.
Method:
Slice the meat separately, blanch it with seasoning, then rinse it and put it on a plate;
The rest of the materials are boiled in another pot, cooled, cut into sections and put on a plate;
Chop coriander and onion, and eat with oil pepper and scalded rice flour;
When the chicken oil is heated to 70%, put it in a bowl, pour in the cooked broth, and add seasoning to serve;
When eating, blanch the meat slices first, then blanch the vegetables slightly, then rice noodles, sprinkle with chopped green onion and coriander.
Method 2 of rice noodles:
1. Cook the rice noodles and put them in a bowl.
2. Add Chili sauce and peanuts.
3. Add leeks, raw leeks and chop them.
4. Pour in sweet soy sauce and salty soy sauce. Chili sauce, sweet and salty soy sauce is enough, no need to add salt.
Step 5 add pickles. Long slices of pickles are not delicious, but they should be chopped.
6. drizzle with tofu pudding. Generally speaking, put more tofu pudding.
7. Finally, add the oil pepper. If you are afraid of spicy food, you can end up without oily pepper.
8. After all the seasonings and condiments are put away, you can eat them after stirring.
Family practice of rice noodles
The practice of rice flour 1
1. Pour the broth with high alcohol concentration into clear water.
2. Stir well and boil.
3. Add mushrooms that have run through the water in advance.
4. Add mushrooms that have run through the water in advance.
5. Add shrimp and Shaoxing wine until the shrimp changes color.
6. The skill of making soup rice noodles with prawns.
7. Don't cook noodles for too long, or they will agglomerate.
The practice of rice noodles 2
Raw materials:
20g of chicken breast, 20g of pork belly, 50g of pork loin, 50g of mullet, 50g of water-soaked squid, 20g of fish belly soaked in oil, 20g of ham, 20g of coriander, 20g of onion, 20g of clean chicken nuggets, 50g of water bean skin, 50g of cabbage, 50g of green onion, 50g of bean sprouts and 20g of rice noodles.
Method:
Slice the meat separately, blanch it with seasoning, then rinse it and put it on a plate;
The rest of the materials are boiled in another pot, cooled, cut into sections and put on a plate;
Chop coriander and onion, and eat with oil pepper and scalded rice flour;
When the chicken oil is heated to 70%, put it in a bowl, pour in the cooked broth, and add seasoning to serve;
When eating, blanch the meat slices first, then blanch the vegetables slightly, then rice noodles, sprinkle with chopped green onion and coriander.
The practice of rice noodles 3
1. Cook the rice noodles and put them in a bowl.
2. Add Chili sauce and peanuts.
3. Add leeks, raw leeks and chop them.
4. Pour in sweet soy sauce and salty soy sauce. Chili sauce, sweet and salty soy sauce is enough, no need to add salt.
Step 5 add pickles. Long slices of pickles are not delicious, but they should be chopped.
6. drizzle with tofu pudding. Generally speaking, put more tofu pudding.
7. Finally, add the oil pepper. If you are afraid of spicy food, you can end up without oily pepper.
8. After all the seasonings and condiments are put away, you can eat them after stirring.
The practice of rice noodles 4
1. Wash the tree tomatoes and steam them in a steamer.
2. Prepare a bowl of rice noodles.
3. After the tree tomatoes are steamed, let them cool and peel, and then grind them into mud with a spoon.
4. Garlic and millet are chopped, and coriander is washed and cut into pieces.
5. Put minced garlic and millet spicy into the tomato bowl, add two or three spoonfuls of cold water and mix well.
6. Add a spoonful of soy sauce.
7. Add some Thai lemon vinegar and a teaspoon of sugar and mix well.
8. Put the chopped Burmese coriander into the rice noodle bowl, pour in the prepared flavor juice and stir well to serve.
Tips on how to mix rice flour with tomatoes
Thailand lemon vinegar and Xiaomi Spicy can be added according to personal taste, and the seasoning mixed with rice flour can also be added according to personal preference.
Classification of rice noodles
There are many varieties of rice noodles. According to different classification methods, there are the following categories [2].
Because of the different molding technology, the basic shape of rice flour is also different. Rice flour is divided into squeezing powder and cutting powder according to the shape of the product. Extrusion molding can get pressed powder, that is, straight rice noodles. Because of the different eating habits in different places, there are thick strips, medium strips and thin strips. Corrugated rice flour can also be obtained by adjusting the pressure in the extruder and the spinning speed. The steamed pulp is cut into strips, and the cut powder has a certain width and thickness. Because of the different eating habits in different places, there are medium-wide strips and thin strips.
Rice flour is divided into dry rice flour and wet rice flour according to the degree of dryness and wetness of its products, including wet pressed rice flour, wet cut rice flour, dry pressed rice flour and dry cut rice flour.
Rice flour can be divided into ordinary rice flour, refined dry rice flour, instant rice flour and fresh-keeping wet rice flour according to the different pretreatment methods of its products.
High-grade refined dry rice flour is a kind of kilometer line developed by improving production technology and equipment on the basis of traditional straight rice flour production technology. Compared with the traditional straight rice noodles, the product quality is significantly improved. The product is white and transparent, and the stripes are even and straight. Do not paste soup after long-term cooking, and the rate of spitting pulp is low. 1: 1 feels flexible and smooth. Products are mainly exported.
Shahefen is a fine rice noodle in China and a famous traditional food in Guangzhou. Shahefen is rice flour made of high-quality late indica rice and special quality Shahe water. Shahefen is famous at home and abroad for its unique flavor of "thin and transparent, tough and smooth". Its products are not only sold to Hong Kong, Macao and Southeast Asia, but also exported to many countries and regions such as North America, South Africa and Eastern Europe.
Refined dry rice noodles need to be boiled in boiling water before being made into soup powder, fried powder or mixed powder, which is time-consuming and laborious and inconvenient.
Instant rice noodles, like instant noodles, do not need to be boiled. They can be eaten by soaking in hot water for a few minutes. There are various seasoning soups, which can meet different taste needs. The difference between instant rice noodles and traditional rice noodles is that instant rice noodles need to be rehydrated quickly. It has good rehydration performance in hot water. Instant rice noodles have some disadvantages, such as long rehydration time and bad taste. As a result, the fresh-keeping wet rice noodles that are more convenient to eat and taste better come out.
Fresh-keeping wet rice flour is made by unique technology and formula. It retains the characteristics of traditional wet powder, and has the characteristics of convenient eating and storage resistance. You don't need complicated cooking methods and skills when eating. After opening the bag, brew with boiling water and add seasoning to get cold noodles, or add boiling water to make soup powder, or fry in a pot.
The production technology of fresh-keeping wet rice noodles is the same as that of straight rice noodles from rice pretreatment to rice noodle strips, except that acid leaching, vacuum packaging and sterilization are added at the back end of the technology. Prevent fresh-keeping rice noodles from deteriorating and aging due to excessive moisture.
How to make rice noodles at home is simple and delicious.
1. Authentic Yunnan Crossing the Bridge Noodles
Ingredients for thick soup: ribs 300g, fresh chicken 1/2, fresh duck 1/2, Yunnan ham 100g, ginger 1, and 2 teaspoons of salt.
Rice noodle ingredients: 200g of cooked rice noodles, 80g of fresh grass carp, 80g of fresh pork tenderloin, appropriate amount of quail eggs, 30g of leek, 30g of chives, 30g of pickled mustard tuber, 30g of mung bean sprouts, 1 teaspoon of salt, 1/2 teaspoons of white pepper.
Thick soup practice:
1. Wash ribs and fresh chickens and ducks, cut them into large pieces, put them in boiling water, roll off the blood foam, take them out and rinse them off.
2. Put it into a pressure cooker with scattered ginger and Yunnan ham, and add about 4-5 times of water as a solid. Bring the fire to a boil, then simmer for more than 60 minutes.
3, add salt, the final soup should be a thick soup with a layer of bright oil floating on the surface.
Rice noodle practice:
1. Cut fresh grass carp and fresh tenderloin into extremely thin slices for later use.
2. Put the boiled thick soup into a large bowl with heat preservation, add fresh fish fillets, fresh tenderloin, mung bean sprouts, pickled mustard tuber and leek in turn, add raw quail eggs, add salt and white pepper.
3. Let it stand for 2 minutes, then add the boiled rice noodles and sprinkle with shallots.
2. Spicy sour soup fat beef rice noodles
Ingredients: rice noodles 1 bag, fat beef 100g, Flammulina velutipes 50g, Chinese cabbage, eggs 1 piece, soy sauce 15ml, onion, ginger and garlic 5g, white vinegar 15ml, salt 1 g.
Exercise:
1. Just choose freshly cooked rice noodles, and pickled pepper water can be selected according to your preference. Eggs can be spread into egg rolls according to preferences and cut into thin strips as ingredients.
2. Heat the pot, add a small amount of cooking oil, add onion, ginger, garlic and pepper rings and stir-fry the bottom of the pot.
3. Pour pickled peppers and pickled pepper water into the pot.
4. Add hot water to boil.
5. Add rice noodles, don't stir.
6. Wait for the rice noodles to boil slowly, and add soy sauce, white vinegar and salt.
7. Add Flammulina velutipes and cabbage, blanch and remove with rice noodles.
8. Add fat beef slices to the soup.
9. perm until it changes color.
10. Put the fat cow on the rice noodles and add the remaining soup.
3. Home-cooked shredded chicken rice noodles
Ingredients: rice noodles, fungus, rape, chicken legs, ginger slices, peppers, salt, chicken essence and broth.
Exercise:
1. Soak auricularia auricula, tear it into small pieces of appropriate size, wash it for later use, and wash chicken legs and diced meat for later use.
2. Put the auricularia auricula, diced chicken, ginger slices, pepper segments, salt, chicken essence, broth and Chili oil into the pot, add water to boil the soup, and simmer for 30 minutes.
3. At the same time, boil the soup with clear water in another pot, turn off the fire, add rice noodles, stir well, cover with stew 10~30 minutes, take out and soak in cold water.
4. After the soup is cooked, take out the soaked rice noodles and drain them, and add them to the soup with rape. Small fire can be cooked in a minute.
How to make rice noodles
How to cook delicious rice noodles across the bridge?
How to make rice noodles across the bridge? What ingredients do you need to cross the bridge rice noodles? Cross-bridge rice noodles consist of soup, Daoxiao Noodles, rice noodles and seasoning. When we eat rice noodles crossing the bridge, we'd better use a large magnetic bowl, first put in cooked goose oil, monosodium glutamate and pepper noodles, and then scoop the soup into the bowl and serve it on the table for later use. At this point, the boiling soup is covered with a thick layer of oil without steaming, but don't drink the soup first to avoid burns. Then add raw meat such as sashimi, sliced raw meat, chicken, pork liver, kidney flower, squid, sea cucumber, belly slice, etc. in turn, and gently stir with chopsticks to make the raw meat cooked. Therefore, the soup temperature of crossing the bridge rice noodles is extremely high, reaching 100 degrees Celsius.
First of all, crossing the bridge rice noodles not only tastes good, but also has high water content. The nutritional components are characterized by high carbohydrate, low protein, low fat, low inorganic salts and few vitamins.
Secondly, the side dishes in crossing the bridge rice noodles are characterized by high-quality protein, high dietary fiber, medium fat, low carbohydrate, and rich in inorganic salts and vitamins.
Furthermore, high fat and high salt are the main ingredients in soup. Cross-bridge rice noodle soup is a rich and fresh soup made of old hen, pork and pig bones after a long period of cooking.
Guoqiao Rice Noodles
Ingredients: chicken breast, pork tripe, pork loin, mullet, fried squid, fried fish tripe, ham, coriander, onion, quail egg, chicken nugget, fried bean skin, cabbage heart, pea tip, onion, bean sprouts and mushrooms, rice noodles.
Exercise:
1. Slice the meat separately, blanch it with seasoning, then rinse it and put it on a plate;
2. The rest of the ingredients are boiled in another pot, cooled, cut into sections and put on a plate;
3. Chop coriander and onion and eat them with oil pepper and scalded rice flour;
4. When the chicken oil is burned to 70% heat, put it in a bowl, pour in the cooked broth, and add seasoning to serve;
5. When eating, blanch the meat slices first, then blanch the vegetables slightly, then rice noodles, sprinkle with chopped green onion and coriander.