Cold rice noodles

Ingredients:

(for one person) 250 grams of rice noodles, 1 quail egg, 50 grams of chicken (or tenderloin slices), cooked ham slices 2 slices, 20g bean sprouts, 20g tofu skin, appropriate amount of chicken soup.

Method:

1. First put rice noodles, bean sprouts, tofu skin and other ingredients into a pot and blanch them separately. Blanch the rice noodles for half a minute, take them out and let them cool naturally. Blanch it until cooked and set aside;

2. Put the black-bone chicken or wood-fired chicken into a casserole, simmer slowly over medium heat for 1 and a half hours, until the chicken is tender. This is the original method of crossing the bridge rice noodles. For more advanced soups, you can also add ham, duck, and bone bones to cook together. The more fragrant the soup, the better. At the same time, it is best to ensure that there is a thin layer of oil on the surface of the soup; the detailed preparation method is here:

3. After the chicken soup boils, heat the casserole. Pour the soup and oil into the casserole to keep the temperature. Before eating, add quail eggs, tenderloin slices and other raw materials. After the meat slices turn white, add ham slices, rice noodles, bean sprouts, tofu skin, etc. , mix well.

Chicken drumstick rice noodles

Ingredients:

300 grams of rice noodles, 2 drumsticks

Method:

1 , chicken legs are braised according to your favorite taste.

2. Soak the rice noodles in water for 30 minutes in advance.

3. Boil water, add soaked rice noodles and cook thoroughly.

4. Take out the rice noodles, add the chicken legs, and pour in the hot broth.

5. Pair with vegetables or pickled peppers, and the delicious chicken leg rice noodles are ready.

Hot and sour rice noodles

Ingredients:

One pound of bridge rice noodles, half a radish and half an onion, a pinch of black beans (0.5 yuan), roast beef , ham, chili, garlic, coriander, and a little chives.

Method:

Cook the bought cross-bridge rice noodles in salted oil water, let cool and set aside.

How to make the sauce:

1. Stir-fry garlic, pepper, ham, roast beef and radish in a pot;

2. Add black beans , stir-fry onions;

3. Add water and mix with the noodle sauce to cook the juice;

4. Pour the cooked gravy on the rice noodles that have been cooled in advance, and sprinkle with coriander, chives, Sesame seeds and salt and pepper;

5. Drizzle with Shanxi mature vinegar before eating. Be sure to use Shanxi mature vinegar;

Stewed pork rice noodles

Stewed meat ingredients:

300 grams of pork butt tip, Zhaotong sauce (ordinary hot sauce can be used instead) 45g, 10g sugar, 30ml light soy sauce, 5 cloves garlic.

Other ingredients:

200g rice noodles, 50g pea sprouts, 3g salt, 150ml stock, 1 chive.

Method:

1. Wash the meat and cut it into pieces of about 1 cm. Put the fat part in the pot first and stir-fry over low heat until oil comes out. Wait until the fat begins to cook. After the brown color appears, add the lean meat and stir-fry until it changes color, then drain the oil and take it out;

2. Use the remaining oil in the pot to stir-fry the garlic until the outer edge turns yellow, remove and set aside. Then turn the heat to low, add the chili sauce, and stir-fry out the red oil;

3. Add the previously fried diced pork and chili sauce and stir-fry thoroughly, then add white sugar and light soy sauce and stir-fry until fragrant;< /p>

4. When there is more oil in the pot, add garlic and stir-fry evenly, then pour all the ingredients into the stew pot;

5. Do not add water and use the fat in the meat to simmer for 30 seconds Minutes until the diced meat and garlic are tender and tender, it is ready to be braised.

6. Wash the rice noodles and pea sprouts with clean water, blanch them in boiling water until cooked, put the rice noodles into a large bowl, add broth and a little salt to taste, then add the pea sprouts and pour Add the stewed meat soup and chives and mix well.

Beef casserole rice noodles

Ingredients:

Rice noodles, beef, green onions, ginger, star anise, grass fruit.

Method:

1. Cut onion, one ginger, star anise fruit into pieces

2. Cut beef into pieces

3. Braised beef Method

4. Simmer in a casserole

5. Soak rice noodles in hot water for ten minutes.

6. Simmer in a casserole to your liking. .

Rake meat rice noodles

Ingredients:

2 stick bones, 200 grams of rice noodles, 20 grams of salt, 5 slices of ginger, 5 grams of sugar, 8 white pepper grams, 5 grams of chicken essence, 20 grams of mint, and a little chives.

Method:

1. Wash the stick bones and put them into the pot under cold water. The water should cover at least 5-8 cm of the surface of the bones and meat. Bring to a boil over high heat and skim off the foam, then add 15 Add salt and ginger slices, cover the lid and simmer slowly over medium heat until the soup is thick and white, then take out the stick bones;

2. After the stick bones are slightly cool, tear off the meat on them and use When forked, it is best to get a mushy texture;

3. Take a small soup pot and add about 100ml of bone broth, bring to a boil over high heat, add the mushy shredded meat, and add salt, sugar, and chicken essence. , season with white pepper, cook until the soup is reduced to half, then turn off the heat and pour it out;

4. Do not wash the soup pot, continue to add the bone broth and bring to a boil, add the rice noodles and cook over medium heat for half a minute. . Pour the rice noodles into a large bowl, add mint and chopped green onion, add the previously flavored shredded pork and remaining soup, and pour in chili oil.

Sauerkraut and beef rice noodles

Ingredients:

Rice noodles, bone broth, sauerkraut, pickled peppers, braised beef, and coriander.

Method:

1. After the rice noodles are cooked, pick them up and add the stick bone soup;

2. Then add the sauerkraut and pickled peppers with excess oil. ;

3. Finally, add the thinly sliced ??braised beef and coriander, and mix well.

Private Fried Rice Noodles

Ingredients:

Rice noodles, celery, carrots, beef, shrimp, seasonings, etc.

Method:

1. Shred the celery and carrots, cut the beef into shreds and set aside, and marinate with cooking wine;

2. Heat the water in the pot, Put the rice noodles in and soak until cooked. After taking them out of the pot, wash them with warm water to remove the starch on the surface of the rice noodles;

3. Heat oil in the wok, add beef and stir-fry, add onions and ginger Stir-fry until fragrant and add a little soy sauce;

4. Add celery and carrots to the pan and stir-fry, add shrimp;

5. Add rice noodles to the pan, stir-fry, and finally add two spoons of sauce (A sauce made with soy sauce, oyster sauce, chicken powder, a little vinegar, and a little sesame oil);

6. Stir well and serve~~~

Beef rice noodles< /p>

Ingredients:

Chinese cabbage, beef, garlic, onions, fungus, vermicelli

Method:

1. Wash the cabbage and cut into large pieces;

2. Wash and slice the beef and garlic separately;

3. Wash and mince the green onions;

4. Let the fungus grow and wash;

5. Cook the vermicelli and set aside;

6. After the oil is boiled, stir-fry the beef and chili shreds, then add the cabbage sticks, stir-fry and then add the cabbage leaves;

7. Stir-fry the cabbage leaves, then add the vermicelli, add a little soy sauce, and continue to stir-fry;

8. Fresh cabbage will release a lot of water when stir-fried, so there is no need to add more water. Stir the ingredients well, cover the lid and start simmering for about 5 minutes (note that if the pot is dry, you can add some water);

9. Open the pot lid. At this time, the soup will be absorbed by the vermicelli. Add the fungus and Add the garlic slices and continue to stir-fry until the garlic becomes fragrant. Add salt and chicken essence, serve on a plate, and garnish with some chopped green onion.

Steamed rice noodles

Ingredients:

1 portion of braised pork ribs soup, 1 portion of rice noodles, 1 tomato, appropriate amounts of cabbage and rapeseed, 1 egg , 2 slices of ham, a little salt and white pepper.

Method:

1. Cut the tomatoes into hob pieces; tear the cabbage into large pieces; wash the rapeseed and set aside.

2. Take a small soup pot, place it on the fire, heat up a little oil, sauté the tomato cubes until fragrant, stir-fry the red soup, pour in an appropriate amount of pork rib soup, and add a few pieces of pork ribs.

3. After the pork ribs soup is boiled, add rice noodles, stir the rice noodles into pieces and then add an egg.

4. Add green cabbage leaves and ham slices to cook briefly before serving. Finally, add a little salt and white pepper to taste.

Rice noodles with shrimp, chicken and vegetables

Ingredients:

Rice noodles, chicken and vegetables, shrimp, shredded pork, ginger, salt, pepper, mushroom extract

p>

Method:

1. Rice noodles (boil them in boiling water, the rice noodles are a bit dry, so blanch them for a while)

2. Wash the chicken feathers

3. Remove the fins from the prawns and mince the ginger

4. Heat oil in the pot, add minced ginger, and fry the prawns until they change color

5. Add appropriate amount of water and pepper Powder, salt, and bring to a boil

6. Boil the chicken lettuce until cooked, then add mushroom essence and cook

7. Put the rice noodles in a bowl, pour in the soup, and stir

Shredded Pork Rice Noodles with Tomato Sauce

Ingredients:

Dry rice noodles, tomatoes, cooked tenderloin shreds or minced pork, mustard shreds, chopped green onions, ginger slices, and Sichuan pepper powder , salt, light soy sauce, balsamic vinegar, homemade chili oil, coriander, chicken essence

Method:

1. Put cold water in the pot, bring to a boil over high heat, turn off the heat and dry Add the rice noodles, cover the pot and simmer for more than two hours.

2. Heat the oil in a pan, heat it up to 70%, add the chopped tomato pieces and ginger slices, stir-fry the tomato juice over medium-low heat, pour in an appropriate amount of hot water and bring to a boil, add the chopped green onion, and add the cooked tenderloin. Shredded meat or minced cooked meat, add shredded mustard, add pepper powder, light soy sauce, salt (you can add more), and chicken essence to taste, cook for about five minutes to make toppings.

3. In a clean large bowl, add light soy sauce, balsamic vinegar, homemade chili oil (optional), salt, coriander and a little boiling water, mix thoroughly and set aside.

4. Put another pot into the pot, put water in it, boil it, put the soaked rice noodles into the pot in batches according to the amount of one portion per person, and cook for a while. After a few minutes, take it out and put it into a large bowl with prepared ingredients.

5. Pour the toppings onto the rice noodle bowl one by one and serve. Before serving, everyone can add the sauce according to their preference and taste. If possible, you can add a few slices of lettuce or rapeseed, or some cucumber shreds. If you like eggs, you can add a poached egg or Make the chopped egg topping.

Nonya Laksa

Ingredients:

Rice noodles (rice noodles) for 3 people, 6 shrimps, 6 clams, 10 tofu soaks, mung bean sprouts 1 handful, half cucumber, 500ml coconut milk, 2 fish cakes, 25g dried shrimps, 10 laksa leaves, 1 tablespoon sambal chili sauce, 1 tablespoon fish sauce, 800ml water, 1 tablespoon sugar, 1 teaspoon salt.

Spices:

125 grams of shallots, 2 lemongrass stalks (use the white part), 10 grams of bean curd, 5 walnuts, 10 grams of turmeric, galangal 5 grams, 3 red peppers, 1 tablespoon coriander powder.

Method:

1. Soak the dried shrimps in warm water, drain and grate, grind all the spices except for the balata and set aside, grill the balala for 5 minutes .

2. Soak the clams and spit them out, blanch them in boiling water for 2 minutes, take out the meat and set aside. Remove the shrimps, cut the cucumbers into shreds, cut the fish cakes into shreds, soak the tofu and cut it into triangles.

3. Wash the laksa leaves and boil them with 800ml of water, then reduce the heat to low and simmer for another 10 minutes, then remove the leaves and keep the water in the pot.

4. Pour 30ml of oil into the wok and heat it up. Add the roasted bara and stir fry until fragrant. Pour in the ground dried sea rice and stir-fry over low heat for 3 minutes. Then pour in all the ground rice. Stir-fry the crushed spices together over medium heat for 15 minutes.

5. Pour the fried spices into the water in which the laksa leaves have been boiled. After boiling, add coconut milk, sambal chili sauce, fish sauce, salt and sugar, stir well, and finally add tofu. Soak over low heat for 10 minutes to prepare the cooked laksa juice.

6. Before eating, blanch the rice noodles and pour them into a bowl. Then blanch the shrimps, clams and bean sprouts into the bowl, add cucumber shreds and fish cake shreds, and finally add the cooked laksa. Just soak in the juice and tofu.

Black pepper beef fillet rice noodles

Ingredients:

A little black pepper beef fillet, some shredded onions, a little green and red peppers, cooked rice noodles, a little lettuce leaves

p>

Method:

1. Heat a little oil, add onion shreds, green pepper shreds, red pepper shreds, add cooking wine, a little salt and chicken essence and a little hot water, stir fry; < /p>

2. Heat the pan, pour in oil. When the oil is hot, pour in the shortcut beef fillet and stir-fry. Add half a spoon of light soy sauce, half a spoon of dark soy sauce, cooking wine, stir-fry, and stir-fry the fried green and red peppers. Pour the shredded onions together, add a little water, add chicken essence and stir-fry;

3. Boil the water and blanch the lettuce leaves, take them out and set aside, pour the cooked rice noodles into the boiling water and blanch them;

4. In an empty bowl, add half a spoonful of light soy sauce, half a spoonful of light soy sauce, a few drops of salad oil, chicken essence, a little minced garlic, heat water, put the cooked rice noodles into the bowl, and then fry the fried rice noodles. Pour the beef tenderloin into a bowl and add lettuce

Braised pork rice noodles

Ingredients:

Ingredients for braised pork: pork with fat, ginger, Garlic, cloves, chili powder, sugar, black pepper, Sichuan peppercorns, allspice, chicken essence, soy sauce, cooking wine, salt.

Ingredients for rice noodles: chopped green onion, salt, braised pork.

Steps:

1. Wash the fatty pork, cut it into small dices about 1 cm in size, mince the ginger and garlic, and add a few cloves (it’s hot, use less, use more) The fragrance is too strong and takes away the taste).

2. Heat a little oil in the pot (not too much, as the fat will produce oil), add minced ginger, garlic, cloves and stir-fry, add chili powder and stir-fry evenly.

3. Add the diced pork, add four spoons of sugar, and stir-fry for a few minutes to let the fatty meat produce some oil. When the diced meat looks less fat, add one tablespoon (tablespoon) of soy sauce, two tablespoons of cooking wine, appropriate amount of salt, chicken essence, black pepper, Sichuan peppercorns, and five-spice powder, and stir-fry for a while.

4. Stir-fry for about two minutes, add a little water, mix well, cover the pot, turn to low heat and simmer for 40-60 minutes. Keep the soup liquid and don't dry it out (the heat will make it easy to dry out).

5. Chop the scallions into small pieces, boil the dry rice noodles until soft and take them out (cook until they can be eaten directly). Fresh rice noodles are better. Scoop a few spoons of braised meat on top, add a few spoons of soup. Sprinkle with chopped green onion, add a little salt and serve. You can also sprinkle some crushed peanuts for a better taste.

Spicy Chicken Soup Noodles

Ingredients:

An appropriate amount of dry rice noodles, a few green vegetables, half a sheet of tofu skin, an appropriate amount of kelp, 1 chicken soup flavor soup, Two small bags of finished dried tofu, appropriate amount of spicy fresh seasoning, and appropriate amount of chili oil.

Method:

1. Boil dry rice noodles in boiling water for two to three minutes, remove, cover with cold water and set aside.

2. Cut the tofu skin and kelp into thin strips.

3. Pick the green vegetables into individual pieces and clean them.

4. Cut the finished bagged dried tofu into small cubes.

5. Re-heat the pot, add a large bowl of cold water, add chicken stock-flavored soup stock and bring to a boil.

6. Add tofu skin.

7. Add kelp silk.

8. Add the cooked rice noodles and bring to a boil. Cook over high heat for one minute.

9. Add the picked and washed green vegetables.

10. Add appropriate amount of spicy and fresh seasoning according to personal taste. Cook over high heat for one minute.

11. Turn off the heat, remove from the pot and put into a bowl. Add appropriate amount of chili oil.

12. Add the dried tofu cut into small cubes.