Practice 1;
Main ingredients: Jiangxi rice flour, 200g auxiliary materials, peanut oil, dried peppers, Laotan sauerkraut, soy sauce, salt, white sugar, fried peanuts and a little olive oil.
step
1. Prepare 200g Jiangxi rice noodles. The amount of powder depends on your appetite. You can also use Guilin rice noodles and Yunnan rice noodles instead. Actually, I think Yunnan rice noodles taste similar to Nanchang rice noodles.
2. Add two-thirds of the water to the pot, boil it over high fire and add rice flour.
3. Continue to cook on medium heat until the rice noodles are white and soft. If there is little water and the powder is not cooked, add water to continue cooking. Turn it while cooking.
4. Rinse the cooked powder with running water for 2 minutes. (Where the water quality is poor, use the water in the purifier to wash it.)
5. Soak the washed rice noodles in clear water for 20 minutes, one is to cool down, and the other is to continue to soak the sticky ingredients in the rice noodles. In this way, the powder will not stick together and will not be thick.
6. Cool the oil in a hot pot. After the oil temperature rises, put the cut dried Chili into it to burst into fragrance. The amount of pepper depends on personal taste.
7. Add a proper amount of pickled vegetables from the old altar and stir fry.
Practice 2:
Add seasonings and mix well. Add seasonings such as salt, pepper, monosodium glutamate (chicken essence), soy sauce, sesame oil (sesame oil), and auxiliary dishes such as minced garlic, chopped green onion, salted dried radish, potherb mustard, fried peanuts, and most importantly, add Nanchang people's favorite.
Chili sauce made from dried Chili powder can be eaten after mixing well.
Step 1: Prepare dried rice noodles. Good quality rice noodles have no impurities, good taste and toughness, which are sold in general supermarkets.
Step 2: Prepare ingredients: garlic, ginger, green onions and dried peppers.
Step 3: Chop ginger, onion and garlic, and cut dried Chili into small pieces.
Step 4: Buy pickled cabbage, wash it, cut it into fine powder for later use, burn it in boiling water, and soak the rice noodles in boiling water for about half an hour (adjust the time for the degree of foaming of the powder to achieve no hard core).
Step 5: put the rice noodles into the pot and boil them in water. When cooking, turn them with chopsticks, otherwise they will stick to the pot easily. (Because it is soaked, the cooking time is very short, just 2 to 3 minutes.)
Step 6: Put a little oil in the pan, saute shallots, ginger, minced garlic and dried chillies until fragrant.
Step 7: Pour in 2 tablespoons of light soy sauce, 1 tablespoon of oil, and add some salt. This is the seasoning juice, and the taste can be slightly salty.
Step 8: Add 1 spoon Chili powder and 2 spatulas of water to turn on and off the fire.
Step 9: Finally, pour the prepared mixing juice into a bowl and cool it.
Step 10: When mixing the powder, in addition to adding the mixing juice, add a little sesame oil. It is best to come to a bowl of cold powder on a hot day. ?