A bowl of Nanchang fried rice noodles, which contains rice noodles, meat and vegetables, is in line with the modern concept of healthy eating. The food is diverse and balanced, and the methods can be diversified. Eggs can also be added, and different vegetables can be added according to the seasons.
Let's talk about the specific practice of Nanchang fried rice noodles. ......
foodstuff
Nanchang rice flour150g, lean meat 80g, mung bean sprouts100g, rape100g, millet spicy (or pickled pepper) 4 pieces, one piece of ginger, three cloves of garlic, appropriate amount of soy sauce, appropriate amount of salt, appropriate amount of oil, appropriate amount of corn starch, a little black pepper and a little sesame oil.
Production step
1, prepare raw materials.
Rice noodles are fully soaked in cold water in advance until they can be easily broken with chopsticks.
2. Cut the lean meat into shreds, add a little soy sauce, salt and corn starch, grab well, then add a little sesame oil and mix well.
3. Ginger and garlic are cut into powder, millet is cut into small circles, and I use homemade pickled peppers.
4, add the right amount of oil to the pot to heat, add shredded pork and stir fry.
5, add millet spicy (or pickled pepper), ginger and garlic, stir fry evenly.
6. Add a little boiling water and continue to stir fry.
7. Add rice noodles and stir fry until the rice noodles are cooked.
8, add mung bean sprouts, small rapeseed, stir fry and break, add appropriate amount of salt and soy sauce and stir fry evenly.
9. Finished product drawing.
Tips
1. Rice noodles can be bought online or in large supermarkets. There are two kinds of Jiangxi rice noodles sold in the market. One is straight and neatly packed one by one. This kind is thick and thin. It is recommended to buy fine rice noodles. The other is curly and lump-shaped. This kind of rice noodles is generally fine. The latter is more ideal for Jiangxi fried rice noodles. I used the former because I don't have the latter rice noodles at home today.
Second, the packaging of the bought rice noodles has edible instructions, and different pretreatments are adopted according to the characteristics of different rice noodles. Generally speaking, the straight ones are suitable for long-term cold water soaking until they are very soft, and then they are fried or boiled. Generally, it takes half a day to soak, and the curly ones are usually boiled in boiling water for 3-5 minutes, and then taken out and cooled before use. Please refer to the packaging instructions for details.