Kunming Style Bean Flower Cold Rice Noodles

Ingredients: one package of Jiangxi Rice Vermicelli, one small bag of winter vegetables, one bowl of bean flowers, a small handful of fresh chives. Korean hot sauce a small spoon, pounded fragrant peanuts a little, a little sesame seeds, soy sauce a small spoon, a small spoon of chili oil, garlic and ginger juice half a spoon, a little pepper, fried spicy sauce meat cap a large spoon.

Practice:

1. dry rice noodles first boil water and then cook a dozen to twenty minutes and so completely soft and then take out under cool water rinse fresh, and then soak in cold water for two hours.

2. Cook the bean curd.

3. fresh chives cleaned and chopped, peanuts fried (roasted) and pounded, ginger and garlic minced with a little half a spoon of water into the juice (directly put also work). Spicy noodle sauce with a small half a spoonful of water to dilute.

4. first with a funnel spoon to scoop some boiled beans on the rice noodles, and then put ginger and garlic juice, sweet and salty soy sauce and spicy noodle sauce. Then sprinkle the winter vegetables and raw chives on top, then add crushed peanuts, sesame seeds, pepper and chili oil.