Shucheng rice vermicelli noodles can be made into soup noodles with your favorite dishes, or made into egg fried noodles, meat fried noodles and so on.

Ingredients: rice vermicelli, 1-2 eggs, cabbage, carrots, oil, bean paste, salt. Soak the rice noodles in warm water to soften them, pass them through cold water and then mash them with cold water, after that drain the water and set aside. Cut the cabbage and carrot into julienne strips, and beat the egg. In a pan, pour in the right amount of oil, scramble the eggs, present with a plate and set aside.

Over high heat, pour a moderate amount of oil in the pan, add the cabbage, copy for a short while, add the vermicelli, carrots. Stir fry for a short while. Low heat, add the appropriate amount of bean paste, a little salt, stir fry until the rice noodles are uniform in color. Pour in the scrambled eggs. Stir fry on high heat for a few minutes to remove from the pan.

Introduction of Rice Vermicelli

Rice Vermicelli, also known as rice noodles, is a traditional Chinese snack, known as rice noodles in Yunnan and rice vermicelli in other parts of China. Rice noodles made of rice, long, round cross-section, white color, toughness, slightly boiled in boiling water and then fish out, put into the broth, usually mixed with green onions, soy sauce, salt, MSG, oil, spicy, meat sauce, eat while hot. Vermicelli is similar to it, but has a different texture.

Ancient cookbook "food times" in the record rice noodles for charm. People are accustomed to call the rice noodles sour paste rice noodles, sour noodles, dry rice noodles, rice noodles. It is rich in carbohydrates, vitamins, minerals and enzymes, etc., with rapid and uniform cooking, not rotten, smooth and tender, after cooking soup is not cloudy, easy to digest the characteristics of the food, especially suitable for casual fast food.