Stewed noodles, it is a traditional noodle dish. Its processing technology is - stew, in terms of cooking technology, stewed noodles are more nutritious and taste better. Below, I share with you the practice of rice cooker stewed noodles, come and learn it!

1, dry noodles (of course, fresh wet noodles are also available)

2, meat (bacon, spare ribs, lean meat, sausage, etc. are available)

3, bean sprouts (cowpeas, beans, beans, eggplants, potatoes, lotus root, etc. is not easy to cook vegetables are optional)

4, green onions, ginger, garlic, green onions, cilantro, dried chili peppers

5, ingredients: salt, soy sauce, seasoning, chicken, vinegar, vinegar, etc. are also available. soy sauce seasoning chicken vinegar

In our preparation for these can be pre-meat (or other meat) cleaned into the rice cooker cook until the chopsticks can be easily penetrated Fish up and let cool!

1, green onions, ginger, garlic, parsley, dried chili pepper moderate amount of cleaned and cut ready (do not like green onions and parsley students ignored)

2, bean sprouts cleaned and ready

3, pre-cooked meat cooled, cut into 0.3 cm thick slices Mixed with light soy sauce

4, rice cooker dry and press the cooking button to trip the oil, the oil is hot will be cut up meat into the rice cooker

5, will be cut into meat pieces in the rice cooker

5, will be cut into the rice cooker

5, will be cut into the rice cooker

5, the meat fried to both sides of the slightly burnt slightly rolled

6, into the ginger, garlic, scallions and white dried chili pepper stir fry

7, into the bean sprouts stir-fry to add the right amount of salt seasoning Chicken Sauce stir-fry

8, will be the bottom of the rice cooker oil are poured into a bowl, and then add half a bowl of warm water, old soy sauce to mix well

9, will be the dry noodles spread out spread in the dish (one layer of a layer of interlocking spread out to spread)

10, will be step 8 in the vegetable oil and soy sauce and warm water to mix 'half a bowl of water, evenly splashed in the dry noodles

11, 5 minutes after the noodles were steam steam soft, then use chopsticks to break up the noodles

12, another 8 minutes or so, open the lid again, this time the noodle has been simmering translucent and is no longer white, use chopsticks to turn the noodles to shake a little loose, and again cover the lid

12, this time the noodle has been simmering translucent no longer white, use chopsticks to turn the noodle to shake loose