Generally we see in the market fresh rice basically is the medium-sized rice, fresh rice can generally be refrigerated to save 2-3 days, long or save the environment is too humid will cause moldy rice (rice above the line will be moldy, meet this don't buy and eat it), buy their own home refrigeration remember to seal to avoid being cooled and dried.
If it is to be preserved for a long time, it can be frozen under negative 5 degrees (but it is best to pull each one into a handle, so that it is convenient to take later), frozen, it is possible to save 6 months, but because of the loss of some moisture, the taste is a little worse than the fresh.
The common use of rice noodle thick and thin stores are as follows:
1, canned rice noodles and flower nail rice noodles are basically used in the fine fresh rice noodles
2, the general use of the bowl of rice noodles, casserole rice noodles and snail rice noodles are basically used in the medium-sized fresh rice noodles
3, the coarse fresh rice noodles are generally used for take-out, mutton noodles are used in the thick rice noodles (after the foaming of the special treatment of dried rice noodles)
3, the coarse fresh rice noodles are generally used, mutton noodles with coarse rice noodles (after foaming special treatment) dry rice noodles)
The following to introduce the treasure of the town store: clear soup three fresh casserole rice noodles
Material preparation: 170 grams of rice noodles (commonly known as 2 two rice noodles. 3 two rice noodles, then it is about 220 grams or so),
side dishes: a small handful of coarse soybean sprouts (sprouts are mainly to mention the freshness, do not want to be fine), cabbage (used to increase the gap between the rice noodles in the pot so that the more flavorful, not easy to pile up, especially in the case of the delivery of the rice noodles). easy to pile up, especially takeout),
tomato (fresh, and that is to add color), black fungus (to add color, add a black food in the inside so as not to eat the soup inside the chicken's black skin caused by a misunderstanding), boiled quail eggs 2 (peeled)
soybean skins (to increase the soybean flavor, to absorb some of the grease), luncheon meat (to increase the color and aroma),
meatballs (fresh, meat and vegetarian diversity), pork liver (fresh blood),
ham hock (lunch meat can be left out), dried flowers (to increase the aroma and color, cooked directly on the bottom of the pot does not need to be soaked in advance)
Seasonings: white pepper: 1/5 tablespoon (pepper is the basis of the delicious casserole rice noodles, fishy freshness, we recommend that pregnant women do not eat, more on the fire),
Salt: one tablespoon
Chicken broth: one tablespoon
MSG: 1/5 tablespoon, rice noodles less MSG (the casserole temperature is too high, put the use of not much)
500 ml of broth
All the seasonings and vegetables added to the bowl (pork liver does not add), add the broth, casserole pot after boiling under the rice noodles, boil again and cook for 120 seconds, under the pork liver cooking color on the You can turn off the fire out of the meal, add chicken oil and chopped green onions (no chicken oil at home with lard instead).
If it is packaged, boil again and cook 50 seconds after the next liver, discoloration of the pot, packaged, there is no need to cook in a casserole, more time-consuming, casserole rice noodle is delicious important reason is to eat the rice noodle to maintain a constant temperature, the rice noodle will be bubbling very flavorful.
The family version can be simplified a bit, but there must be bean sprouts, tomatoes, pork liver, ham sausage, shredded meat or meatballs.
There is a private letter if you do not understand, it is relatively simple, later articles will introduce how to simmer chicken fat and prepare meatballs and pork liver) (the previous article has already introduced how to simmer the stock)