Several methods of rice noodles: cooking and formula of rice noodles. Rice flour is a modern special food in China, which is made of rice. Breakfast can be eaten, dinner can be eaten, and supper can be eaten, from hotels to stalls. Can be fried, can be hot, can be cold. More and more people welcome it! How to fry rice noodles? The key is how to fry rice noodles so as not to break the fresh rice noodles. Note: (the taste effect of fresh rice noodles is better than that of dry rice noodles) This requires both hands; Hold a spatula in your right hand and chopsticks in your left hand, so that the fried rice noodles will not break and break. Of course, whether the fried rice noodles will be broken or broken depends on the toughness of the rice noodles. What kind of vermicelli has good toughness? Fresh vermicelli produced by manufacturers should be cooked and steamed thoroughly. The cooked vermicelli will not break when fried, and it will not break. When frying rice noodles, add mung bean sprouts and stir fry, so that rice noodles will not stick to the pot. The basic steps of fried rice noodles are as follows: 1. Peel or pick loose the rice noodles, heat two spoonfuls of oil in the pot, add soy sauce and two spoonfuls of water, stir-fry the rice noodles evenly until they are dry, and then put the rice noodles into a plate. 2. Stir-fry the meat and vegetables in another pot. Spread the fried meat and vegetables on the fried rice noodles, and it becomes smooth and delicious fried rice noodles. This paper introduces several typical rice noodle formulas, which readers can understand flexibly. It will definitely make unique and delicious rice noodles. Stir-fried rice noodles raw materials: 500 grams of rice noodles, 200 grams of pork or beef, 200 grams of Chinese cabbage, garlic paste 1 teaspoon, a few pieces of ginger, and two onions cut into small pieces. Marinade: half a teaspoon of soy sauce, 1/4 teaspoons of sugar, three teaspoons of corn flour, two teaspoons of oil and one teaspoon of water. Sauce: 1 cup of soup or water, 3 teaspoons of salt1/,half teaspoon of soy sauce, 1 teaspoon of light soy sauce, a little sesame oil and pepper, 4 teaspoons of sugar1/and 1 teaspoon of cornflour. Production process: 1. Wash pork or beef, drain water, cut into thin slices, marinate in marinade 10 minute, put in a boiling water pot, cook until half cooked, and drain water. (Boiling water is reserved for boiling tea) 2. Pick out the old part of the cabbage, burn it in boiling water, turn it into rape, and drain it. 3. Peel or pick the rice noodles, add 1/3 teaspoons of salt and mix well. 4. Heat two spoonfuls of oil in the pot, add rice noodles and two spoonfuls of water, stir-fry until the water is dry and the rice noodles are hot. Put the rice noodles on the plate. 5, put two tablespoons of oil in the pot to heat, saute the ginger and garlic paste, add the onion and stir well, add a teaspoon of wine, thicken, boil, add the meat to cook, stir well with the cabbage, and spread it on the river powder. Note: soy sauce is light-colored soy sauce, soy sauce is thick-colored soy sauce, and raw flour is too white powder, which is a kind of starch. Thickening: Thickening is starch paste made of starch and water, which is called water starch. Thickening refers to pouring the prepared water starch on the vegetables when the vegetables are almost ripe, so as to improve the color, fragrance, taste and shape of the vegetables. The soup is made of fine raw materials such as bones, lean meat, old chicken and peeled ham. Stir-fried fish fillets with vermicelli Ingredients: vermicelli 4 26 dishes 1 two half fillets 1 two 2 refined salt 5 money fragrant powder 2 minutes soy sauce 3 money pepper 2% two soup 2 two wet powder 1 money half method: a, add oil to the wok, add salt while frying, and fry until soft powder is obtained; B. Stir-fry the vegetables with oil in a wok, add the soup, add the above seasonings, mix them with wet flour evenly, fry the fish fillets evenly, and add tail oil to the flour. Dry-fried beef river raw materials: rice noodle 4 26 marinated beef 1 22 leek yellow 8 money silver buds 1 two half-cooked oil 5 money seasoning powder 2 parts soy sauce 2 money refined salt 2 parts practice: wok, put oil, add beef, stir-fry until it is 80% cooked, add silver buds slightly, then add powder and stir-fry. Add seasoning, add chives and stir well. Stir-fried rice noodles with shredded pork Ingredients: 500g of rice noodles, 200g of beef or lean meat, 200g of mung bean sprouts, 50g of leek, 2 slices of onion and 2 tablespoons of shredded ginger. Ingredients: half a tablespoon of soy sauce, one teaspoon of cooking oil, 1/3 teaspoons of sugar, and half a teaspoon of cornflour. Seasoning: soy sauce 1.5 tbsp, sesame oil 1 teaspoon, a little pepper. Production process: 1. Wash the meat, drain the water, cut it into thin slices and marinate it in marinade for ten minutes; Soak in oil (or put it in micro boiling water until cooked, drain) 2. Remove the head and tail of mung bean sprouts, wash and drain. Wash leek, cut into small pieces and drain. Shredded onion. 3. Pick or peel off the rice noodles, add 1/3 teaspoons of salt and mix well. 4. Heat four tablespoons of oil in the pot, add mung bean sprouts and shredded ginger, stir-fry twice, add two tablespoons of water, stir-fry, add seasoning and meat until the juice is dry, add onion and leek, stir-fry and serve. Note: Meat can also be cooked with chicken or barbecued pork. Cooked chicken is sliced or peeled into filaments. Barbecued pork slices Ingredients: 500 grams of rice flour, 200 grams of shrimp, three eggs and three onions cut into small pieces. Marinade: sesame oil, a little pepper, 65438+ 0/6 teaspoon salt, half teaspoon cornflour. Seasoning: soy sauce 1 teaspoon, 65438+ salt 0/3 teaspoon, oil 1 teaspoon, cornflour 1 teaspoon, and water 7.5 tablespoons. Production process: 1. Wash shrimps, drain water, and marinate with marinade 10 minute: soak in oil, put in a colander, and drain water and oil. 2. Break up the eggs and seasonings, add the shrimps and break up the onions. 3. Pick or peel off the vermicelli, put two spoonfuls of oil in the pot and heat it. Add vermicelli, add 1/3 teaspoons of salt, add two tablespoons of water and stir-fry until vermicelli is hot and the water is drained. Put it on a plate. 4. Heat two spoonfuls of oil in the pan, thicken and boil, immediately pour the eggs and shrimps into the frying pan, and serve with rice noodles. Ingredients for fried rice noodles: 250g rice noodles, 200g mung bean sprouts, and leek 100g. Seasoning: 2 tablespoons light soy sauce, 2 tablespoons light soy sauce, 1/4 teaspoon salt, a little pepper, 2 tablespoons water. Adjustment process: 1. Pick or peel fans. 2. Wash mung bean sprouts and drain. 3. Wash leeks, drain and cut into small pieces. 4. Heat three spoonfuls of oil in the pot, add mung bean vegetables and stir-fry a few times, add river powder and stir-fry, add seasoning and leeks and stir-fry until the juice is dry, and serve evenly. How to make soup powder? Please note that rice noodles can't be boiled in water. If rice noodles are boiled in boiling water for one minute, they will be boiled to pieces. So the soup powder made by Guangzhou people is not boiled powder, but scalded powder. The practice is: first boil the water, put the rice noodles in the colander, and then put them in boiling water to heat the rice noodles. The basic steps of making soup powder are as follows: 1. Put the rice noodles in a colander, boil them in boiling water for a while, and put the hot rice noodles in a bowl. 2. Put the cooked soup into the bowl filled with hot water and vermicelli. 3. Spread the fried or cooked meat, fish and vegetables on the hot vermicelli noodles, and it becomes a bowl of fragrant and refreshing soup powder. Beef brisket soup powder raw materials: 500 grams of beef brisket, appropriate amount of river noodles, appropriate amount of vegetables, appropriate amount of onions, a large piece of ginger beaten loose, four red onions to red. Seasoning: 1 star anise, 1 chopped tsaoko, 2 tablespoons light soy sauce, 3 tablespoons light soy sauce, 1 tablespoon wine, 2 teaspoons sugar, and 4 teaspoons salt1/. Soup: six cups of soup, proper amount of salt, half a teaspoon of sugar and a little pepper. Boil these soups. Production process: 1. Boil the brisket in boiling water for ten minutes, then take it out and wash it. 2. Heat two tablespoons of oil in the pot, add three cups of water or appropriate amount of water to boil, add the brisket to boil, and simmer for one hour. Add seasoning and cook until the breast meat is soft and thorough, which takes about an hour. The cooking process should be changed. Soak the brisket in the juice when you don't eat it and take it out when you use it. 3. Heat the rice noodles in boiling water, scoop them up and put them in a bowl, and add drained water and chopped green onion. Boiled vegetables are also put into the bowl. 4. Pick up the sirloin, cut it into pieces, put it on the river flour, and pour in the sirloin juice. The remaining original slices of beef brisket are still soaked in the juice. Lunch Meat Soup Powder Ingredients: 300g of rice noodles, 250g of canned lunch meat, Chaoshan or Tianjin winter vegetables, green beans, salt, pepper, monosodium glutamate and soup. Production process: 1. Blanch the rice noodles with boiling water, scoop them up, drain them and put them in a bowl. 2. Cut the lunch meat into cubes, wash the winter vegetables and squeeze out the water. Wash them green. 3. Add soup, winter vegetables and green beans to the pot and cook until the green beans are cooked. Add the luncheon meat and cook for 5 minutes. Season with salt, monosodium glutamate and pepper. Pour these luncheon meat and soup into a bowl filled with river powder to become delicious and smooth soup powder. Raw materials of ham soup powder: rice noodle 250g, ham 100g, green beans 80g, 6 mushrooms, 2 tomatoes, soup, salt and monosodium glutamate. System flow: 1, ham is cut into small pieces, green beans are blanched with boiling water, mushrooms are softened with water, washed and pedicled, and tomatoes are washed and sliced. 2. Peel or pick the rice noodles loosely, put them in a colander, blanch them with boiling water and put them in a bowl. 3. Boil the soup in a pot, add mushrooms and cook. After seasoning, add ham, green beans and tomatoes, then boil them and pour them into a bowl filled with rice noodles. Features: Baihe powder, dark brown mushrooms, green beans, bright red tomatoes, bright color, good color and fragrance. Ingredients of abalone soup powder: 300 grams of rice noodles, a can of canned abalone, 80 grams of green beans, 6 mushrooms, soup, monosodium glutamate and salt. Production process: 1. Soak the mushrooms and remove the pedicels. Take out the abalone and cut it into pieces. 2. Put the soup powder in a colander, put it in boiling water, heat it, drain it and put it in a bowl. 3. Boil the soup and abalone, add mushrooms to boil, add green beans after seasoning, and spread noodles on the river after boiling. Features: abalone is fresh and tender, and the soup is clear and delicious. How to mix rice noodles cold? The vermicelli has been steamed. When it is cold, if it is clean and pollution-free, there is no need to steam it. Cold noodles are basically the same as cold noodles. It's cold and delicious, and everyone likes it. Cold shredded chicken vermicelli raw materials: vermicelli 200g, chicken 300g, cucumber 150g, appropriate amount of red pepper and appropriate amount of seasoning. Production process: 1. Tear the cooked chicken into silk. 2. Wash the cucumber, take it out in boiling water, shred the skin and marinate it with salt for a few minutes. 3. Wash and shred red peppers. 4. Add soy sauce, sesame oil, sugar and monosodium glutamate into shredded chicken and mix well. 5. Mix rice flour and shredded cucumber, add appropriate amount of salt, soy sauce, sesame oil, vinegar and sugar, mix well and put on a plate, spread shredded chicken and sprinkle with shredded red pepper. Features: fresh colors, sharp contrast and cool entrance.