Raw materials: fresh rice noodles, a number of meatballs, 1 tael of shredded seaweed, 2 tael of Shanghai bok choy/cabbage, 1 piece of water tofu, 1 piece of ham and sausage (also
could be added according to the preference of the anchovies and other mushrooms, smoked sausage, etc.)
Applications: a pinch of salt, a small amount of Mrs. Lok Chicken Bouillon, a small amount of red chili powder, a small amount of ketchup, a small amount of pepper, dried radish in the sauce, ginger
Cooking utensils: casserole
Garlic, cilantro
Garlic, cilantro
Kitchenware: casserole
Method of production:
1) first bought rice noodles, meatballs, shredded kelp, Shanghai green / cabbage, water tofu, etc., clean, water tofu cut
chunks, ham hamburger cut into rounds and standby;
2) to the casserole pot into 80% of the water, and to boil, put the meatballs, kelp, Add a pinch of salt and chicken
essence and cover the casserole;
3) When the meatballs are roughly cooked, add the staple fresh rice noodles;
4) When the water comes to a boil again, add the Shanghai bok choy/kohlrabi, watery tofu, ham sausage and smoked sausage, and let it simmer for a few minutes, then add some pepper, paprika, radish, and ketchup, stirring with a spoon to combine.
§Features:
§Casserole rice noodles are simple, nutritious, and can be adjusted according to personal taste
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