Rice noodles are usually mixed with chopped green onion, soy sauce, salt, monosodium glutamate, spicy oil, meat sauce and other seasonings. It tastes great! So, do you know how to make rice noodles delicious? I'll tell you how 10 makes rice noodles.

10 method of making rice flour 1. Method for frying rice noodles

Ingredients: a bag of vacuum rice flour, two spoonfuls of bibimbap sauce, half a spoonful of soy sauce, a little sugar and a handful of coriander.

Exercise:

1. Prepare materials, wash and chop parsley.

2. Boil the water in the pot, pour a bag of rice flour, cover and soak for three minutes, then break it up with chopsticks, cover and stew for two minutes, then remove and drain.

3. Drain the oil in a hot pot, pour the blanched rice flour, add two spoonfuls of bibimbap sauce, half a spoonful of soy sauce and a little sugar.

4. Medium heat, stir-fry rice noodles with chopsticks.

5. After frying, add a little water and continue to fry until the water is dry.

6. Add chopped parsley and turn well.

? 2. The practice of hot and sour powder

Ingredients: dried rice flour, sauerkraut, small red pepper, ginger, garlic, onion, coriander, sesame, salt, vinegar, soy sauce and sugar.

Exercise:

1. Soak the fine rice flour until soft, take it out and drain it; Sliced sauerkraut; Chop onion, ginger, pepper and coriander into powder for later use.

2. Pour the oil into the pot and heat it. Add sesame, ginger, garlic and pepper in turn and stir-fry until fragrant, then add sauerkraut and stir-fry until fragrant.

3. Pour a bowl of water into the pot, bring to a boil, add rice flour and bring to a boil.

4. Add salt, vinegar, sugar and a little soy sauce (or no soy sauce) and mix well.

5. Add coriander and chopped green onion, and the hot and sour powder will be out of the pot! This practice is similar to Yunnan small pot rice noodles, which can be thick or thin, depending on personal preferences.

3. The practice of Yunnan-style small pot rice noodles

Ingredients: rice noodles 120g (in most soup bowls), minced meat 50g, pea tips, leeks, bean sprouts, pickles 10g, refined salt and Chili oil 2g, salted soy sauce 3g, ginger and white pepper 1g, and sparerib soup 65438.

Exercise:

1. Prepare rice noodles first, cook them in a large pot with cold water until the water boils, turn off the fire and stew for 10 minutes, rinse them with cold water, and then soak them. When in use, it is taken out and drained.

Chop the meat and add some water to make it disperse easily. Wash and pick all vegetables. Dice leek, chop sauerkraut, chop ginger into paste, and boil sparerib soup.

3. Put a small pot on a big fire, add boiling soup, add white pepper and Jiang Mo when boiling, chop the meat, stir well, then add salt, salted soy sauce, kimchi powder in turn, and then add rice flour. After boiling, add leeks, pea tips and bean sprouts, and wait for the soup to boil. Pour Chili oil before taking out the pan. Pour it into a soup bowl with ordinary noodles and garnish with chopped green onion and coriander.

? 4. How to make hot and sour soup and fat beef rice noodles

Ingredients: rice noodles 1 bag, fat beef 100g, Flammulina velutipes 50g, Chinese cabbage, eggs 1 piece, soy sauce 15ml, onion, ginger and garlic 5g, white vinegar 15ml, salt 1 g.

Exercise:

1. Just choose freshly cooked rice noodles, and pickled pepper water can be selected according to your preference. Eggs can be spread into egg rolls according to preferences and cut into thin strips as ingredients.

2. Heat the pot, add a small amount of cooking oil, add onion, ginger, garlic and pepper rings and stir-fry the bottom of the pot.

3. Pour pickled peppers and pickled pepper water into the pot.

4. Add hot water to boil.

5. Add rice noodles, don't stir.

6. Wait for the rice noodles to boil slowly, and add soy sauce, white vinegar and salt.

7. Add Flammulina velutipes and cabbage, blanch and remove with rice noodles.

8. Add fat beef slices to the soup.

9. perm until it changes color.

10. Put the fat cow on the rice noodles and add the remaining soup.

? 5. The practice of crossing the bridge rice noodles

Ingredients for thick soup: ribs 300g, fresh chicken 1/2, fresh duck 1/2, Yunnan ham 100g, ginger 1 (50g), and 2 teaspoons of salt (10g).

Ingredients of rice noodles (1 big bowl): 200g of cooked rice noodles, 80g of fresh grass carp, 80g of fresh pork tenderloin, quail eggs 1 piece, 30g of leek, 30g of onion, 30g of pickled mustard tuber, 30g of mung bean sprouts, 1 teaspoon of salt (5g) and/kl.

Thick soup practice:

1. Wash ribs and fresh chickens and ducks, cut them into large pieces, put them in boiling water, roll off the blood foam, take them out and rinse them off.

2. Put it into a pressure cooker (or a big casserole) together with scattered ginger slices and Yunnan ham, and add about 4-5 times of solid water. Bring the fire to a boil, then simmer for more than 60 minutes.

3. Add salt, and the final thick soup should be thick and white, with a layer of bright oil floating on the surface.

Rice noodle practice:

1. Cut fresh grass carp and fresh tenderloin into extremely thin slices for later use (in order to prevent the surface from drying out, you can code them first and cover them with plastic wrap).

2. Put the boiled thick soup into a large bowl with heat preservation, add fresh fish slices, fresh tenderloin slices, mung bean sprouts, pickled mustard tuber and leek in turn, knock in raw quail eggs, add salt and white pepper.

3. Let it stand for 2 minutes, then add the boiled rice noodles and sprinkle with chopped green onion.

Click the next page to see how to make >>& gt rice noodles.