In our daily dietary life, human health is inseparable from the nutritional needs of grains and cereals, rice flour made from rice. It is rich in nutritional value with blood and gas, spleen and stomach dietary supplement efficacy, often eaten rice flour is mostly rice as raw material, by soaking, steaming, grinding made of powder after processing made of finished products, rice flour texture is flexible, elastic, boiled not paste soup, dry frying constantly and smooth and flavorful by the daily life of the people diet favorite.

Ingredients

Rice flour 150g, 150g chicken breast, a little celery, mung bean sprouts, green and red peppers, 30g of oil in moderation, soy sauce 10 in moderation, salt 3 grams in moderation, chicken broth in moderation.

Scallion ginger A few slices , pepper powder a little, chili sauce, sweet noodle sauce, sesame seeds.

1, rice flour boiled for half an hour, soaked in cool water for two minutes, so that the rice flour will be more gluten some, will be soaked beforehand after washing the rice flour, in the division into sections for spare.

2, the chicken clean, flat on the board, and then the chicken sliced, put a spoonful of pepper and a spoonful of soy sauce marinade for a while.

3, take off the leaves on top of the celery. Then put it into the water to clean it. Take it to the board, cut into the same size of the celery segment. The purpose of doing this, one is because it will be more beautiful after plating, and the other is that it is easier to cook this way.

4, the pot into the right amount of oil, oil heat under the chicken slices fried incense, put two spoons of chili sauce, no chili sauce can be used instead of soybean paste, fried red oil, add a spoonful of sweet noodle sauce, a spoonful of soy sauce, a moderate amount of salt, pour into the celery stir-fry two times and add a bowl of water to boil.

5, pour into the rice noodles stir-fry, so that each one of the rice noodles are full of spicy soup, so that you need to stir-fry a few more times, do not go to do something else, just stay next to the rice noodles, constantly stirring, so that each one of the rice noodles are able to enter the flavor. Do not think this is finished, the last important step is not to forget, sprinkle a spoonful of chicken essence, so that you can get out of the pot.