Rice 2 cups

Minced pork moderate

Dried radish moderate

Squid moderate

Shrimp moderate

Spring onion, garlic paste moderate

Egg moderate

Brussel sprouts moderate

Shitake mushrooms moderate

Method to make Chaoshan rice noodle soup (pure rice milk version) < /p>

Soak the rice overnight, then beat it five times with the fruit and vegetable juice function of your soy milk machine. The ratio is 2 cups of rice: 2 cups of water. Add 0.5 to 0.7 cups of water after beating and straining out a little residue.

Sauce production: minced green onion, minced garlic, minced green onion with low heat fried into onion oil, remove and spare; garlic low heat fried until golden, remove and spare. Cilantro chopped spare. Then you can start making the sauce, soy sauce diluted with a little boiling water, add the onion oil and garlic and cilantro can be.

Soak the mushrooms and cut into small pieces, fry the mushrooms in a pan with oil, add a little soy sauce and water and cook for a few moments, then remove and set aside;

Eggs beaten and set aside;

Green vegetables washed and set aside (cabbage, lettuce, bok choy);

Dried radish cut into small pieces and set aside;

Dried squid cut into julienned strips and softened and set aside;

Shrimp softened and set aside;

Pork softened and set aside;

Shrimp softened and set aside;

Shrimp softened and set aside.

pork foam spare (preferably with a little fat)

intestinal noodle plate brush on a thin layer of oil, add the appropriate amount of rice paste, and then mix the spices well and evenly spread on the rice paste, and then into the green vegetables can be steaming over high heat for two minutes out of the pot.

Finally, drizzle the sauce on top of step 2 and you're good to go.