1. Taro rice noodles 1. Ingredients: 300 grams of Puli rice flour, 200 grams of taro, 3 mushrooms, 5 shallots, 100 grams of lean meat, 1500 soup stock, 10 grams of minced celery, crispy shallots A little, a little coriander, 1/2 tablespoon of salt, 1 teaspoon of pepper.

2. Method: Peel the taro and cut into fine dices, soak the mushrooms in water for about 1 hour and then dice them, wash and mince the shallots, wash and dice the lean meat and set aside. Pour an appropriate amount of water into the hot pot, blanch the rice noodles in the boiling water for about 3 minutes, drain and set aside. Pour an appropriate amount of salad oil into a hot pot, put the taro in step 1 into the pot and fry it for about 1 minute, then remove it immediately. Add 3 tablespoons of salad oil to the hot pan, add the shallots and sauté until fragrant. Add the diced mushrooms and lean meat from Step 1 and stir-fry until fragrant. Add the stock, the rice noodles from Step 2, and the diced taro from Step 3. Bring the pot to a boil, then sprinkle in salt, and simmer over low heat for 10 minutes. When removing from the pot, sprinkle a little minced celery, fried shallots, coriander and pepper.

2. Nanyang-style turmeric chicken rice noodle

1. Ingredients: 1 chicken skeleton, 4 whole chicken legs, 1 tablespoon turmeric powder, 1 potato (large) , peel and cut into 12 pieces, 1 tablespoon salt, cut celery into 1cm pieces, cut green onions into flowers, cut red pepper into shreds and serve for seasoning.

2. Soup ingredients: 1 tablespoon each of coriander, cumin, and fennel, 1 teaspoon of black pepper (mash them together slightly, tie them with a soup bag, or use a large steel tea compartment) 1 stick of cinnamon bark 2cm, 4 star anise (aniseed), 4 cardamom (cardamonpod), 4 cloves, 4 shallots or 1 small onion cut into thin strips, 4 garlic cloves sliced, 2 ginger slices cut into strips salt, rock sugar , 2000ml of water, 1 piece of chicken essence, appropriate amount of rice noodles, first soak some turmeric powder in the boiling water in the pot, and then blanch the soaked rice noodles in the turmeric water. (You can also omit the step of using turmeric water and just use white water)

3. Method: Boil the water, put the soup bag, potato cubes, cleaned and blanched chicken skeleton and drumsticks together Bring to a boil, turn to low heat and simmer for 20 minutes. While the chicken soup is simmering, stir-fry B spices with some cooking oil until fragrant, scoop up the spices and put them into the chicken soup. Use the remaining oil to fry ingredient C until reddish brown and fragrant, then add the oil into the chicken soup. If you want a better texture, let the fried ginger, onion and garlic cool down, then use half a cup of water to make a paste in a blender before adding it to the soup. After 20 minutes, pick up the chicken legs, smear the chicken legs completely with salt chicken turmeric powder, cover and marinate for more than 1 hour. The chicken soup continues to simmer. If you have a stew pot, put the pot in the outer pot and simmer to save energy and reduce carbon. Just before eating, fry the chicken legs in frying oil until they are dry and fragrant, or you can choose to fry them in less oil. Put the cooked rice noodles in a soup bowl, place turmeric chicken pieces on top of the rice noodles, sprinkle some chopped celery, chopped green onion, shredded chili peppers, then pour the seasoned chicken soup, and it's ready to go. How to make chili sauce: stir-fry chili powder in warm oil until fragrant, add salt and brown sugar until gelatinous, add some tamarind water (asam water) and cook until thick.