The practice of rice noodles
Rice noodles are more popular in many parts of China, especially in China's Yunnan Province is very prevalent, is the local flavor of the specialties, the practice of rice noodles also has a lot of people love to eat rice noodles, but for the specific practice but know little about it, follow this article to learn about it in detail.
1, hot and sour rice noodles
Rice can be made into hot and sour rice noodles, this practice can be said to be more distinctive, and the production method is relatively simple, as long as the preparation of the right amount of rice and the right amount of hot and sour sauce, as well as a small amount of sesame oil, and then the rice first in the pot inside the cook cook through, and then pour the sesame oil into the mix, and then fished to the inside of the bowl, pouring the hot and sour sauce, stirring well, and then the soup poured over the hot and sour sauce. Stir evenly, and then pour the soup on top of it is done, hot and sour rice noodles eat spicy and sour, can promote appetite.
2, spicy rice noodles
If you usually like to eat spicy dishes, then you can also make the rice noodles spicy rice noodles, spicy rice noodles is also very worth tasting a flavorful food, the production method is similar to the hot and sour rice noodles, but you need to add some sesame oil and chili powder, as well as chili sauce. The rice noodles in the pot cooked into the bowl and then poured into the sesame oil, chili powder and chili sauce can be eaten after stirring evenly, spicy rice noodles eat up spicy flavor, very refreshing.
3, clear soup rice noodles
Rice can also be made into a clear soup rice noodles, is to rice noodles and vegetables cooked together to eat, this practice is very simple, but also very pure, you need to prepare the right amount of high-quality rice noodles and the right amount of fresh vegetables, the two together into the pot, add water to cook and add a small amount of salt and cooking oil can be. Clear soup rice noodles can play a role in promoting digestion, more suitable for people with weaker gastrointestinal digestion ability to eat.
There are many ways to make rice noodles, and these three ways are not to be missed, not only are they relatively easy to make, but the taste is also very satisfying, so you may want to try them.
Spicy rice noodles
Many friends who like to eat rice noodles like to make spicy rice noodles, because spicy rice noodles eat up the flavor is very refreshing, but many friends do not know how the specific practice, then follow this article together with a detailed understanding of the next, I hope to be able to provide you with the production aspects of the reference.
1, hot and sour rice practice
Hot and sour rice practice is in fact very easy, as long as the preparation of the right amount of rice and the right amount of hot and sour powder and a small amount of sesame oil can be, the first rice into the pot to cook, and then the hot and sour powder and sesame oil poured into the mix, and then finally fished into a bowl, cooled and can eat, hot and sour rice to do it is very convenient, and eat up the taste is also very convenient. And the taste of eating is also very good, but also pay attention to the details when making.
2, hot and sour rice practice requirements
While the production of hot and sour rice is very convenient and easy, but in the production of attention must be paid to the choice of rice must ensure that the quality of the kind of better, preferably their own processed into the rice, to choose no additives to the rice, so that the rice is nutritious enough to be put into the amount of hot and sour powder and sesame oil can not be too much, otherwise it will cover up the nutrition, in addition to the cooking, the amount of hot and sour powder and sesame oil can not be too much, or will cover up the amount of it. The nutrition, in addition to cooking must control the fire, try to use the fire to cook, so as to ensure its taste.
3, the characteristics of hot and sour rice noodles
Hot and sour rice noodles is indeed a very distinctive flavor food, not only the production of a particularly convenient, but also eat the taste is very fresh and spicy, like to eat hot and sour taste of the friends, be sure to make hot and sour rice noodles to taste. Not only can taste its unique flavor, but also can play a role in promoting appetite, some people often have a loss of appetite, then eat some hot and sour rice noodles, can not let their appetite.
The hot and sour rice noodles is definitely not to be missed a special food, not only the taste is very people like, eat very characteristic, and its nutritional value is also very high, mainly because of the nutrients in the rice noodles is very rich, in addition to eating hot and sour rice noodles also help to improve appetite.
The practice of casserole rice noodle
Rice noodle is indeed very popular with people, because the rice noodle can be made into a lot of flavorful food, especially the rice noodle into a casserole rice noodle, especially by the young people's favorite, then the practice of casserole rice noodle is how? The following follow this article to explore in detail, I hope to provide you with some help.
1, casserole rice noodles with materials
Making casserole rice noodles, first of all, to prepare a casserole and the right amount of rice noodles, but also to prepare some accessories, such as fresh vegetables, greens, fungus, mushrooms, and so on, in addition to a small amount of beef needs to be prepared. To make authentic casserole rice noodles, then the choice of materials can not be sloppy, because only enough ingredients can make the authentic taste, can make the casserole rice noodles more nutritious.
2, casserole rice noodle practice steps
First of all, put the rice noodle inside the casserole, add water to cook for a while, and then the preparation of green vegetables, fungus and mushrooms poured in, and then finally put the beef also put in to cook, cook must pay attention to, try to use a small fire to cook in a slow manner, so that easy to taste, and also not easy to cook, and then finally put a small amount of seasoning, such as sesame oil, edible salt, chicken essence, etc. for The final addition of a small amount of seasoning, such as sesame oil, salt, chicken essence and other seasoning can be. It is easy to make rice noodles in casserole.
3, the characteristics of casserole rice noodles
Doing a good job of casserole rice noodles eat very fresh and delicious, full of fresh flavor, and eat casserole rice noodles can also play a role in strengthening the body, because in addition to the rice noodles in the casserole rice noodles in addition to other materials, the nutritional value is very high, the rice noodles are very nutritious in itself, coupled with the combination of some of the nutritional vegetables and beef, then, the nutritional value will be even higher. The nutritional value will be even higher. By eating rice noodles in casserole, not only can it play the role of strengthening the body, but also can promote appetite.
The practice of casserole rice noodles, through the above narrative, you should have a certain understanding, if you want to make their own, then the method described above can be used as a reference, in fact, really do it is relatively easy, but the ingredients must be careful.
Rice noodles home-style simple practice compilation
1. Authentic Yunnan Bridge Rice Noodles
Soup ingredients: 300g pork ribs, fresh chicken 1/2, fresh duck 1/2, Yunnan ham 100g, 1 piece of ginger, salt 2 teaspoons
Rice noodle ingredients: cooked rice noodle 200g, 80g fresh grass carp, 80g fresh pork tenderloin, quail eggs, chives 30g, scallions 30g, chives, chives, chives, chives, chives, chives and other ingredients. 30g, 30g green onion, 30g mustard greens, 30g mung bean sprouts, 1 teaspoon salt, 1/2 teaspoon white pepper
Soup Directions:
1. Wash pork ribs, fresh chicken, fresh duck, chopped into chunks, and put them into boiling water to remove the blood froth, then pull them out and rinse them.
2, and pat loose pieces of ginger, Yunnan ham together into the pressure cooker, add about 4-5 times the solid material of water. Bring to a boil over high heat, then reduce heat to low and simmer for 60 minutes or more.
3. Season with salt, and the final finished gumbo should be a thick white soup with a layer of bright oil floating on the surface.
Methods of rice noodles:
1, the fresh grass carp meat and fresh tenderloin, respectively, cut into very thin slices of meat to be used.
2, the boiling broth into a large bowl of heat preservation, in turn, flat into the fresh fish meat slices, fresh tenderloin slices, mung bean sprouts, squash and leeks, into the raw quail eggs, salt and white pepper.
3. Let it stand for 2 minutes, then add the rice noodles scalded with boiling water and sprinkle with scallions.
2. Spicy sour soup fat beef rice noodles
Instruments: 1 package of rice noodles, 100g of fat beef, 50g of enoki mushrooms, 3 rape hearts, 1 egg, 15ml of soy sauce, 5g of green onion, ginger, garlic and rice, 15ml of white vinegar, 1g of salt, 1 red chili pepper, 6 pickled peppers, and pickled peppers with moderate amount of water.
Practice:
1. Rice noodles choose fresh cooked rice noodles can be, pickled pepper water according to preference arbitrary. Eggs can be according to preference, spread into an omelette, cut thin strips as ingredients.
2. Warm the pan, add a little frying oil, put onion, ginger, garlic rice and chili pepper ring burst incense pan bottom.
3. Pour the pickled peppers into the pot along with the pickled pepper water.
4. Add hot water and boil.
5. Add the rice noodles without stirring.
6. Wait for the rice noodles to slowly cook and disperse, season with soy sauce, white vinegar and salt.
7. Add the enoki mushrooms and cabbage hearts, scald them to soften, and fish them out with the rice noodles.
8. In the remaining soup, add the sliced beef.
9. Blanch until brown.
10. Arrange the beef on top of the rice noodles and add the remaining soup.
3. Home-style chicken rice noodles
Ingredients: rice noodles, fungus, greens, chicken thighs, ginger, chili peppers, salt, chicken broth
Practice:
1. fungus soaked, torn into the right size of the small pieces, clean and spare, clean and chicken thighs, meat cut into thin dices spare.
2. The fungus, diced chicken, ginger, chili pepper segments, salt, chicken essence, broth, chili oil into the pot, add water to make soup, soup boiled over medium heat for 30 minutes.
3. While the soup is boiling, use another pot, bring the water to a boil, turn off the heat, add the rice noodles, stir well, cover and simmer for 10~30 minutes, fish out and immerse in cool water.
4. When the soup is ready, remove the soaked rice noodles and drain, add them to the soup along with the greens, and cook for one minute over low heat.
4. Vegetarian shredded pork with vegetables and rice noodles
Ingredients: vegetarian shredded pork, vegetables, rice noodles, cilantro, soy sauce, salt, soy sauce, rice vinegar, pepper, ginger, garlic.
Practice:
1. Soak the shredded veggie meat.
2. Shredded squash.
3. Wok is hot, pour some vegetable oil, put ginger stir fry.
4. Squeeze the shredded veggie meat and put it into the wok to stir-fry until the color darkens.
5. Add the shredded cabbage and stir-fry evenly.
6. Add a little water, soy sauce and salt to taste.
7. At the bottom of the bowl, pour in soy sauce, soy sauce, rice vinegar, pepper powder, ginger and garlic.
8. Splash a little less hot oil into the bottom of the bowl and stir well.
9. Rice noodles into a small pot, cook for three minutes.
10. Pour into a bowl with the soup.
11. Add shredded squash veggie meat and cilantro to taste.
5. old altar pickled cabbage rice noodles
Ingredients: 300 grams of rice noodles, half a bowl of old altar pickled cabbage, 100 grams of minced meat, 1 teaspoon of cooking wine, 1 tablespoon of soy sauce, 1 tablespoon of oil, half a tablespoon of sugar, half a tablespoon of chicken essence, dried chili peppers, pepper, a little.
Practice:
1, the old altar sauerkraut and rice noodles first ready, the old altar sauerkraut in a bowl, dry rice noodles with water soaked for about an hour, then soaked in hot water for 3 minutes.
2, cooked rice noodles with cool water over again, dry water standby.
3, ready to old pickled cabbage, minced meat, green onions, peppercorns, dried chili peppers, pepper oil.
4, open the fire hot pot pour 1 small spoon salad oil, and then add a little pepper oil, open the fire hot pour into the minced meat stir fry.
5, then remove from the heat and put in a bowl.
6, the pot of leftover oil on the heat, pour the old pickles, a little dried chili, stir fry for a while. Then pour the minced meat into the pot, add cooking wine, soy sauce, sugar, oil, stir-fry flavor.
7. Pour the soup into the pot and bring it to a boil, add half a spoonful of chicken essence to taste.
8: Pour the rice noodles into the pot and stir to boil.
9, the cooked old altar pickled vegetables rice noodles fish up and put in a bowl, and then sprinkled with chopped green onions can be.
6. Dian taste small pot of rice noodles
Ingredients: 120 grams of rice noodles, 50 grams of minced pork, pea tips, leeks, bean sprouts, water pickles 10 grams each, refined salt, chili oil 2 grams each, 3 grams of salty soy sauce, ginger paste, 1 gram of white pepper, 100 grams of pork chop soup.
Practice:
1. First prepare the rice noodles, a large pot of cold water until the water boils, turn off the heat and smothered for 10 minutes, rinse with cold water and then soak. Fish out and strain when used.
2. Mince the meat, add a little water to make it easy to spread. All vegetables washed and picked. Leek cut inch section, pickled cabbage chopped, ginger chopped into mush, ribs soup boil.
3. small pot on high heat, add boiling soup, boiling into the white pepper, ginger, chopped meat, and meat stirring, order to put salt, salty soy sauce, water pickles, and then into the rice noodles. When boiling under the leek section, pea tips, bean sprouts, and wait for the soup to open again. Drizzle with chili oil before serving. Pour into a regular noodle soup bowl, garnish with chopped green onions and cilantro on
7. Hot and Sour Rice Noodles
Ingredients: dry rice noodles, sauerkraut, small red chili peppers, ginger, garlic, green onions, cilantro, sesame seeds, salt, vinegar, soy sauce, sugar.
How to do:
1. Soak the fine rice noodles and drain; chop the sauerkraut finely; chop the green onion, ginger, chili pepper and cilantro into minced pieces and set aside.
2. Pour oil into the pan and heat, put sesame seeds, ginger, garlic and chili pepper in turn, then put in the pickles and stir fry.
3. Pour a bowl of water into the pot, bring to a boil, add the rice noodles and boil.
4. Add salt, vinegar, sugar and a little soy sauce and stir well.
5. Add cilantro and chopped green onion, and the sour and spicy rice noodles are ready! This practice is similar to the Yunnan small pot of rice noodles, rice noodles can be thick or thin, according to personal preference.
8. Kunming flavor bean flower rice noodles
Instruments: Jiangxi rice noodles a package, a small bag of winter vegetables, a bowl of bean flowers, fresh chives a small. Korean hot sauce a small spoon, pounded fragrant peanuts a little, a little sesame seeds, soy sauce a small spoon, a small spoon of chili oil, half a spoon of garlic and ginger juice, a little pepper, stir-fried spicy sauce meat cap a large spoon.
Practice:
1. dry rice noodles first boil water and then cook a dozen to twenty minutes and so completely soft and then take out under cool water rinse fresh, and then soak in cold water for two hours.
2. Cook the bean curd.
3. Wash and chop the fresh chives, fry the peanuts and pound them, mince the ginger and garlic and add half a spoonful of water to make the sauce. Spicy noodle sauce with a small half a spoonful of water to dilute.
4. First, use a funnel to scoop up some boiled bean curd to cover the rice noodles, and then put ginger and garlic juice, sweet and salty soy sauce and spicy noodle sauce. Then sprinkle the winter vegetables and raw chives on top and add crushed peanuts, sesame seeds, pepper and chili oil.
9. Beef rice noodles
Instruments: two large beef tendon, Pixian bean paste 1 tablespoon, onion four, ginger 1 piece, four cloves of garlic, cut dry chili pepper three or four, pepper, cumin seeds and cloves a handful of each, star anise three, a grasshopper, pericarp, sesame seeds, a piece of ketchup, tomato sauce, a handful of icing sugar, three mushrooms, mint leaves, soy sauce wine moderate.
Practice:
1. First, cut the beef into mahjong-sized pieces, soak in cold water for two hours to remove the blood, change the water a few times in the middle. Then use a large pot of boiling water, beef into the water, wait for the water to boil again after skimming off the blood foam, fish out and filter dry.
2. Bean curd chopped fine, strawberry patted, with ginger, garlic patted, mushrooms soaked open.
3. pot put a little bottom oil, oil is hot, first put ginger, garlic cloves burst incense and then under the chopped fine Pixian bean stir-fry two or three minutes, pay attention to the fire Hou do not fry paste. When the red oil out of the soybean sauce also came out, put dry chili, star anise and fruits, and then under the beef blocks stir-fried over high heat, while cooking wine, has been stir-fried, soy sauce is also at this time under.
4. Stir-fried beef to the casserole, this time under the pre-simmering hot beef bone broth, soup just missed the meat, and then boil over high heat.
5. This time then add rock sugar and pepper, clove packets, peel, onion knots, mushrooms and pepper, squeeze a small spoon of tomato sauce. Pour it all into a casserole dish and cover it with a lid over low heat and let them simmer for about 3 hours in an open state with a few occasional bubbles.
6. Sit in the pot on the fire and pour in the beef broth, add salt, pour into the bowl, pour in the diced meat, and various vegetables, and finally add the rice noodles can be.
10. home cooking rice noodles
Ingredients: rice noodles, shrimp, cooked pork, cooked chicken, ham, pork loin, fish fillets, bean sprouts, carrots, cabbage, bean sprouts, leeks, green onions, cilantro
Seasoning: salt, soy sauce, chicken broth, cooking oil
Practice:
1, sit in the pot and ignite the fire to pour the oil, the oil will be hot.
2, in a bowl put shrimp, vegetables, green onions pour hot oil.
3, sit in the pot ignition pour broth, open the pot with salt, chicken essence into the bowl, pour cut meat, chicken, ham slices, fish slices, pork loin and a variety of vegetables, bean sprouts and finally add the rice noodles can be.
The practice of rice noodles
Introduction: I believe that a lot of girls are very fond of eating rice noodles, but how it is done, the next I will teach you it.
How to make rice noodles
Rice noodles. Practice one:
Raw materials:
Chicken breast, pork belly head, pork waist, fish meat, squid, fish maw, ham, cilantro, scallions, net chicken pieces of 20 grams each, hydrated soybean skin, cabbage heart, bowls of soybean tip, green onions, bean sprouts, mushrooms, 50 grams each, 200 grams of rice noodles.
Method:
The meat was cut into thin slices, flavored blanched and rinsed plate;
The rest of the ingredients blanched in another pot, rinsed and cooled after the cut section of the plate;
Cilantro, chopped scallions and oil peppers and blanched rice noodles on the table;
Chicken oil burned to 7% of the heat in a bowl, poured into the boiled broth, plus seasoning on the table;
When eating the meat first scalded to white, under the green vegetables slightly hot, and then under the rice noodles, sprinkle a little green onion, cilantro that is complete.
Method two:
1. rice noodles cooked in a bowl.
2. Add chili sauce and crushed peanuts.
3. Add chives, which should be raw and chopped.
4. Pour in sweet soy sauce and salty soy sauce. Put the chili sauce, sweet and salty soy sauce, the flavor is already enough, do not need to put salt.
5. Then put in the pickles. Pickles in long pieces do not taste good, also to be chopped.
6. Topped with bean curd, usually a little more bean curd.
7. Finally add the oil chili, if you are afraid of spicy, you can not put the oil chili at the end.
8. All the seasonings and condiments put finished, mix can eat.
Household practice of rice noodle
Rice noodle practice 1
1. Pour the rich broth into the water
2. Stir well and bring to a boil
3. Put in the mushrooms that have been run through the water beforehand
4. Put in the mushrooms that have been run through the water beforehand
5. Put in the shrimp and the shaoxing wine, and then the shrimp can be changed to color
6. Kiwi shrimp soup rice noodle practice tips
7. Noodle line can not be cooked for too long, otherwise it will become lumpy into a piece
Rice noodle practice 2
Raw materials:
Chicken breast, pork belly head, pork waist, fish meat, squid, fish maw, ham, parsley, scallions, net chicken pieces of 20 grams, hydroponic soybean, cabbage, bowls of bean curd tip, green onion, bean sprouts, mushrooms, 50 grams each, rice noodles, rice noodles, rice noodles, rice noodles and other ingredients. 50 grams of each, mushrooms, 200 grams of rice noodles.
Method:
The meat was cut into thin slices, flavored blanched and cooled plate;
The rest of the ingredients blanched in a separate pot, cooled and cut into segments on the plate;
Coriander, green onion chopped and oil chili peppers and blanched rice noodles on the table;
The chicken oil burned to 7 into a bowl when hot, poured into the boiled broth, plus seasoning on the table;
When eating the meat first scalded to white, under the green vegetables slightly hot, and then under the rice noodles, sprinkle a little green onion, cilantro that is complete.
Method 3
1. Cook the rice noodles in a bowl.
2. Add chili sauce and crushed peanuts.
3. Add chives, which should be raw and chopped.
4. Pour in sweet soy sauce and salty soy sauce. Put the chili sauce, sweet and salty soy sauce, the flavor is already enough, do not need to put salt.
5. Then put in the pickles. Pickles in long pieces do not taste good, also to chop.
6. Topped with bean curd, usually a little more bean curd.
7. Finally add the oil chili, if you are afraid of spicy, you can not put the oil chili at the end.
8. All the seasonings and condiments put finished, mix can eat.
Method 4 of rice noodles
1. Wash the tree tomatoes and put them in a steamer to steam.
2. Prepare a bowl of rice noodles.
3. After steaming, let the tomatoes cool down a bit and peel off the skin, then use a spoon to crush them into a puree.
4. Mince garlic and chili, wash and finely chop Maine coriander.
5. Put the minced garlic and chorizo in a bowl of tree tomatoes and stir in two or three spoons of cool water.
6. Add a spoonful of soy sauce.
7. Toss in some Thai lemon vinegar and a tsp of sugar.
8. Put the chopped Maine coriander into the bowl of rice noodles and pour in the flavored sauce and mix well to serve.
Tree tomatoes mixed with rice noodles practice tips
Thai lemon vinegar and millet spicy according to personal taste into the seasoning of the rice noodles can also be put into personal preference.
The classification of rice noodle
There are many varieties of rice noodle, according to different classification methods, there are the following categories[2].
The basic shape of the product varies according to the molding technology in the production process of rice noodles. According to the different shapes of the product, rice noodles are divided into pressed and cut. Extrusion molding to get the squeeze powder, that is, straight rice noodles, due to the different eating habits of different places, there are thick, medium, thin, etc., adjust the pressure in the extruder and the speed of the silk, you can also get the corrugated rice noodles. Steam slurry cut stripes can be obtained cutting powder, cutting powder has a certain width, thickness. Because of the different eating habits, there are wide and thin wide strips.
The rice noodle is divided into dry rice noodle and wet rice noodle according to the wet and dry degree of the product. These include wet squeezed rice noodles, wet cut rice noodles, dry squeezed rice noodles and dry cut rice noodles.
Rice noodle is divided into ordinary rice noodle, refined dry rice noodle, convenient rice noodle, and preserved wet rice noodle according to the different treatments of its products before consumption.
High-grade refined dry rice noodle is a `thousand rice noodle developed on the basis of traditional straight rice noodle production technology by improving the production process and production equipment. Product quality than the traditional straight rice noodles has improved significantly, the product is white and bright, the bar shape is uniform and straight, long cooking does not paste the soup, without breaking the bar, spit pulp rate is low, 1:1 sense of tenderness and smoothness. The products are mainly exported to foreign trade.
Shahe flour is China's rice noodles in the fine, is a famous traditional food in Guangzhou. Shahe flour is the selection of high-quality late indica rice, the use of special water quality of the Shahe River water processing and become the rice flour. Shahe Vermicelli is famous for its unique flavor of "thin and transparent, tough and smooth", and the products are not only sold to Hong Kong, Macao and Southeast Asia, but also exported to North America, South Africa, Eastern Europe and many other countries and regions.
Refined dry rice noodles need to be eaten first with boiling water to cook soft, and then made into soup powder, fried powder or mixing powder, time-consuming and labor-intensive, less convenient.
Convenient rice noodles, like instant noodles, do not need to be boiled, just soak in hot water for a few minutes to eat, and with a variety of flavored soups, can adapt to different taste needs. Instant rice noodles and traditional rice noodles are different: the requirement of instant rice noodles rehydrated quickly. Good rehydration performance in hot water. Convenient rice noodles have the disadvantages of long rehydration time, not easy to taste and so on. Therefore, eating more convenient, good taste of preserved wet rice noodles was introduced.
Preserved Wet Rice Noodles are made by a unique process and recipe. It retains the characteristics of traditional wet noodle, and at the same time, it is convenient to eat and resistant to preservation. No cumbersome cooking methods and techniques are required for consumption. After opening the bag, you can add seasoning with boiling water to get cold vermicelli, or add boiling water to make soup vermicelli, or you can stir-fry it in a pot.
The production process of fresh wet rice noodle is the same as that of straight rice noodle from the pretreatment of rice to the molding of rice noodle. But in the back end of the process increased acid immersion, vacuum packaging, sterilization and other processes. Prevent the fresh rice noodles due to high moisture easily deteriorate and aging phenomenon.
How to make rice noodles at home is simple and delicious
1. Authentic Yunnan Bridge Rice Noodles
Soup Ingredients: 300g of pork ribs, 1/2 fresh chicken, 1/2 fresh duck, 100g of Yunnan ham, 1 piece of ginger, 2 teaspoons of salt
Rice Noodles Ingredients: 200g of cooked rice noodles, 80g of fresh grass carp, 80g of fresh pork tenderloin, quail eggs, appropriate, 30g leek, 30g scallion, 30g squash, 30g mung bean sprouts, 1 teaspoon salt, 1/2 teaspoon white pepper
Soup Directions:
1. Wash the ribs, fresh chicken, fresh duck, chopped into large chunks, and put them into boiling water separately, roll off the blood foam, pull out and rinse.
2, and pat loose pieces of ginger, Yunnan ham together into the pressure cooker, add about 4-5 times the solid material of water. Bring to a boil over high heat, then reduce heat to low and simmer for 60 minutes or more.
3. Season with salt, and the final finished gumbo should be a thick white soup with a layer of bright oil floating on the surface.
Methods of rice noodles:
1, the fresh grass carp meat and fresh tenderloin, respectively, cut into very thin slices of meat to be used.
2, the boiling broth into a large bowl of heat preservation, in turn, flat into the fresh fish meat slices, fresh tenderloin slices, mung bean sprouts, squash and leeks, into the raw quail eggs, salt and white pepper.
3. Let it stand for 2 minutes, then add the rice noodles scalded with boiling water and sprinkle with scallions.
2. Spicy sour soup fat beef rice noodles
Instruments: 1 package of rice noodles, 100g of fat beef, 50g of enoki mushrooms, 3 rape hearts, 1 egg, 15ml of soy sauce, 5g of green onion, ginger, garlic and rice, 15ml of white vinegar, 1g of salt, 1 red chili pepper, 6 pickled peppers, and pickled peppers with moderate amount of water.
Practice:
1. Rice noodles choose fresh cooked rice noodles can be, pickled pepper water according to preference arbitrary. Eggs can be according to preference, spread into an omelette, cut thin strips as ingredients.
2. Warm the pan, add a little frying oil, put onion, ginger, garlic rice and chili pepper rings burst incense pan bottom.
3. Pour the pickled peppers into the pot along with the pickled pepper water.
4. Add hot water and boil.
5. Add the rice noodles without stirring.
6. Wait for the rice noodles to slowly cook and disperse, season with soy sauce, white vinegar and salt.
7. Add the enoki mushrooms and the cabbage hearts, blanch them to soften, and fish them out together with the rice noodles.
8. In the remaining soup, add the sliced beef.
9. Blanch until brown.
10. Arrange the beef on top of the rice noodles and add the remaining soup.
3. Home-style chicken rice noodles
Ingredients: rice noodles, fungus, greens, chicken thighs, ginger, chili peppers, salt, chicken broth
Practice:
1. fungus soaked, torn into the right size of the small pieces, clean and spare, clean and chicken thighs, meat cut into thin dices spare.
2. The fungus, diced chicken, ginger, chili pepper segments, salt, chicken essence, broth, chili oil into the pot, add water to make soup, soup boiled over medium heat for 30 minutes.
3. While the soup is boiling, use another pot, bring the water to a boil, turn off the heat, add the rice noodles, stir well, cover and simmer for 10~30 minutes, fish out and immerse in cool water.
4. When the soup is ready, remove the soaked rice noodles and drain, add them to the soup along with the greens, and cook for one minute over low heat.
How to make rice noodles
How to make colorful and fragrant bridge rice noodles
How to make bridge rice noodles? What ingredients do you need to make rice noodles? Bridge rice noodles consists of four parts: soup, slices, rice noodles and condiments. When we eat over the bridge rice noodles, it is best to use a large magnetic bowl, first put cooked goose oil, monosodium glutamate, pepper, and then the boiled soup will be scooped into the bowl to serve on the table standby. At this time the boiling soup is covered by a thick layer of oil does not bubble, but never drink the soup first to avoid scalding. Then we put raw fish, raw meat, chicken, pork liver, cashew flower, squid, sea cucumber, belly slices and other raw meat in order, and gently flick with chopsticks, so as to let the raw meat scalded. From this, it can be seen that the temperature of the soup of the rice noodle is extremely high, which can reach 100 degrees Celsius.
First of all, the rice noodle used in the rice noodle not only tastes good, but also has high water content, and the nutrient content shows high carbohydrate, low protein, low fat, low inorganic salt, and very little vitamin.
Secondly, the side dishes in the overcooked rice noodles are characterized by high quality proteins, high dietary fiber, medium fat, low carbohydrates, richer inorganic salts and vitamins.
And then, high fat and high salt are the main ingredients in the soup, and the soup of overpass rice noodle is a kind of soup with a rich and fresh flavor made from old hen, pork and pork bone after a long time of simmering.
Bridge rice noodles
Ingredients: chicken breast, pork belly head, pork waist, fish meat, squid, fish maw, ham, cilantro, scallions, quail eggs, net chicken 20 grams each, hydrated bean skin, cabbage heart, bowls of bean tips, scallions, bean sprouts, mushrooms 50 grams each, 200 grams of rice noodles.
Practice:
1, the meat material were cut into thin slices, flavored blanched and rinsed plate;
2, the rest of the material blanched in another pot, rinsed and cooled after the cut section of the plate;
3, cilantro, green onion chopped and oil chili peppers and blanched rice noodles to the table;
4, chicken oil burned to 7% of the heat in a bowl, poured boiled broth, add seasoning to the table!
5, eat the meat first hot to white, under the green vegetables a little hot, and then under the rice noodles, sprinkle a little green onion, parsley that is complete.