2. Add two-thirds of water to the pot, and add rice flour after the fire is boiled.
Continue to cook over medium heat until the rice noodles turn white and soft. If there is little water and the rice noodles are not cooked, add water to continue cooking. Cook and turn over.
4. Rinse the cooked rice noodles with running water for 2 minutes. (Where the water quality is poor, wash it with the water in the purifier. )
5. Soak the washed rice noodles in clean water for 20 minutes, one for cooling down, and the other for continuing to soak the sticky components of rice noodles. This way, the rice noodles will not stick together and will not be very thick.
6. Prepare 50 grams of cabbage leaves and wash them for later use. Spinach leaves and spinach can be used.
7.4 crispy sausages, cut in half and cut into crosses. When cooked in this way, the crispy sausage will turn into a flower. You can also use fresh lean slices, or Yunnan rice noodle hat (a kind of fried meat sauce).
8. Cool the oil in a hot pot. After the oil temperature rises, put the cut dried pepper into it and saute. The amount of pepper depends on personal taste. Add a proper amount of pickled vegetables from the old altar and stir fry. My home is pickled vegetables in Midu, Yunnan, and it is an authentic Yunnan taste.
9. Add the right amount of water to the pot, and it is estimated that you can just pass the rice noodles.
10. Boil the water and add the crispy sausage.
1 1. Add the washed green leaves.
12. Rinse the green leaves and add the rice flour.
13. Drop olive oil and add seasonings such as soy sauce, salt and chicken essence according to personal taste. Mix well and you can go out of the pot.
14. A bowl of Yunnan pot rice noodles with vegetarian dishes is ready. Convenient, fast and delicious.