Ingredients: a bag of rice flour, two spoonfuls of bibimbap sauce, half a spoonful of soy sauce, a little sugar and a handful of coriander.
1. Prepare materials, wash and chop parsley.
2. Boil the water in the pot, pour a bag of rice flour, cover and soak for three minutes, then break it up with chopsticks, cover and stew for two minutes, then remove and drain.
3. Drain the oil in a hot pot, pour the blanched rice flour, add two spoonfuls of bibimbap sauce, half a spoonful of soy sauce and a little sugar.
4. Medium heat, stir-fry rice noodles with chopsticks.
5. After frying, add a little water and continue to fry until the water is dry.
6. Add chopped parsley and turn well.
How to make hot and sour powder
Ingredients: dried rice flour, sauerkraut, small red pepper, ginger, garlic, onion, coriander, sesame, salt, vinegar, soy sauce and sugar.
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 (or no 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.
Method for making spicy rice noodles
Ingredients: rice noodles, mung bean sprouts, pea sprouts, green vegetables, pickled mustard tuber, coriander, chopped peanuts, spicy oil, soy sauce, rice vinegar, pepper, pepper powder, salt, spicy lobster sauce, vegetarian chicken essence, green pepper, red pepper powder and peeled white sesame seeds.
1. Put the green pepper into the pot and stir-fry it over low heat until it becomes discolored and brittle.
2. Put it into a chopping board, cool it, and grind it into powder with a rolling pin.
3. Put the red pepper powder, green pepper and white sesame into a small bowl, heat a little oil in the pot, turn off the fire after smoking, air for a few seconds and then pour it into the small bowl.
4. Pour soy sauce, a lot of rice vinegar, pepper powder, pepper, vegetarian chicken essence, spicy lobster sauce, pepper oil and salt into a large bowl.
5. Cook the rice noodles with the side dishes, and then pour the soup into a big bowl.
6. Sprinkle with coriander, mustard tuber and peanuts.
The practice of home-cooked rice noodles
Ingredients: rice noodles 1 20g, minced meat 50g, a little pea tip, leek10g, bean sprouts, sauerkraut, a little salt, soy sauce 3g, ginger, white pepper10g, sparerib soup10g.
1. Boil water in the pot, put the rice noodles into the pot after boiling, turn off the fire and stew for 10 minute, then take them out and rinse them with cold water, then soak them for a while and drain them;
2. Chop the meat, add a little water, wash the vegetables, cut into pieces, chop the sauerkraut, chop the ginger into velvet, and boil the ribs soup;
3. Put the pot on fire, add the sparerib soup, add white pepper, Jiang Mo and minced meat after boiling, and add salt, soy sauce and pickles after stirring;
4. Add rice noodles to boil, then add leeks, pea tips and bean sprouts. After the soup is boiled, add Chili oil.
Method for making 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.
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.