Jiangxi rice noodle

200 grams

condiments

peanut oil

Proper amount

Red pepper

Proper amount

Laotan Chinese sauerkraut

Proper amount

soybean

Proper amount

salt

Proper amount

White granulated sugar

Proper amount

Fried peanuts

Proper amount

olive oil

1?o'clock

step

1. Prepare 200g of Jiangxi rice noodles. The amount of powder depends on your appetite. You can also use Guilin rice noodles and Yunnan rice noodles instead. Actually, I think Yunnan rice noodles taste similar to Nanchang rice noodles.

2. Add two-thirds of water to the pot, and add rice flour after the fire is boiled.

3. Continue to cook on medium heat until the rice noodles turn white and soft. If there is little water and the powder is not cooked, add water to continue cooking. Cook and turn over.

4. Rinse the cooked powder 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, and the other for continuing to soak the sticky ingredients in the rice noodles. This way, the powder will not stick together and will not be thick.

6. 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.

7. Add a proper amount of pickled vegetables from the old altar and stir fry. My hometown is pickled vegetables in Midu, Yunnan, and I like them very much. It's sour and spicy, and my husband, as a Nanchang native, also likes the taste.

8. Pour all the fried spices into the bowl.

9. Her husband's stunts and handling of spices reflect her husband's level. Add olive oil, sugar, soy sauce, salt and fried peanuts. Mix well together and you can eat.

10. Mixed powder is not as spicy as soup powder. Can be eaten directly, but also promote appetite. It is really pleasant to eat such a bowl of mixed powder in summer. You can also rinse some green leafy vegetables and fresh meat slices in it to make the nutrition more balanced.