? First of all, ingredients: rice noodles, pork tenderloin, fungus, mushrooms, bean sprouts, pea tips, coriander, onions and leeks.
Slice the mushrooms, tear the fungus into small pieces, cut the coriander into sections, cut the shallots into cubes, and cut the leeks into sections. Slice pork tenderloin, mix with raw flour and salt.
Saute pork slices and mushrooms in oil. Add chicken soup, add bean sprouts, fungus and pea tips, cook, add rice noodles, add leeks, shallots, coriander, final salt, sesame oil, a little chicken essence and other seasonings according to your own taste.
Share a method of beef three fresh rice noodles. The secret soup base makes beef rice noodles beautiful.
Every time I cook anhydrous and salt-free braised beef, what makes me feel the most precious is the pot of braised soup, which has about two small bowls.
It is the essence of soaking beef in various seasonings for one night and stewing for one hour with minimum fire. It is pure, thick, rich and delicious to the extreme. Therefore, it is always carefully filtered and stored in the refrigerator.
Use this as a soup base when you get up early the next day, and bring a bowl of beef noodles or beef rice noodles to your family, which are all excellent delicacies for a LV.
Beef Sam sun rice noodles
Ingredients: a handful of dried rice noodles, two small bowls of braised beef soup base, a small piece of braised beef, a little green vegetables and a short piece of carrots.
Practice;
1. Dry rice noodles, soak in warm water in advance until soft, about 2 hours. Slice the braised beef and wash the vegetables for later use.
Don't soak too much dried rice noodles, just a small handful for two people. I used it for breakfast, so I soaked it the night before and cooked it a little the next day.
2. Cut carrots into thick shreds.
3. Boil the pot with water first, then add the soaked rice noodles and shredded carrots.
Cook for 2 minutes until the rice noodles are soft and soft without hard core, and then remove the carrots.
4. Pour out the water for cooking rice noodles, and then put the soup base of braised beef into the pot.
5. After boiling, turn to low heat and add rice noodles and shredded carrots.
6. Add beef slices and vegetables.
7. Turn off the heat after mixing evenly.
The process of soup base is very fast, and all kinds can be mixed well, so as to avoid evaporating too much soup and cooking rice noodles too soft and rotten.
My city is not only good at pasta, but also has a deep affection for rice noodles. The rice noodles here are complex and varied in taste, ranging from sour and spicy duck intestines rice noodles to pig's feet rice noodles, braised beef rice noodles with heavy mouth to fried chicken offal rice noodles, and rice noodles with three fresh and four fresh casserole as light as spring. Casserole rice noodle is a kind of small pot rice noodle in Yunnan. A row of stove holes can cook multiple casseroles at the same time. Small pots and small stoves are exclusive, and the umami flavor is not easy to lose. The pork liver is smooth and tender, and the meat slices are rich in powder, but they are not muddy. Rice noodles are not the kind of fine rice noodles that I hate. Besides, soup heads are not as fresh as those with additives and chicken essence, but they taste like books.
People who cook three fresh rice noodles must be quick-witted and quick-witted. When there are more pots, the flames will burst into flames and gurgle everywhere. Where what dishes have been added, the rice noodles can't be burnt, the meat slices can't be cooked for a long time, and the aunt's hands are in control of the overall situation, and her heart is afraid to jump elsewhere. In the morning, people flock to their casserole rice noodles, or in the middle of the night, men and women suck the boiling vitality of the bowl of three delicacies at the supper stall. The dull and old shop is a lively life.
Everything is born. Sanxian rice noodles are called Sanxian, but the materials are abundant and informal. Tomatoes, bean sprouts, Pleurotus ostreatus, and auricularia are stewed and hung in soup first, pork slices, pork liver slices are wrapped in thin sauce and cucumber slices are put in at last, and each ingredient is fragrant, so that the rice noodles cooked wholeheartedly have a quiet and vigorous fragrance, and they are no longer willing to put spicy oil to seize the flavor. Taking advantage of the slight hunger, drinking soup, the faint rice flavor of rice noodles is outlined in the soup base that is almost sketchy. With a small bowl of soup, you often drink a few bowls inadvertently. Shu Tai.
Sanxian rice noodles are light and delicious.
Prepare lettuce, coriander, mushrooms and kelp, dried bean curd, dried shrimps and seasonings.
First, cut the washed vegetables for later use.
Boil hot water, add side dishes, add pepper, chicken juice and salt, cook for a while, then add your leftovers, cook again and add coriander.
Rice noodles are rich in vitamins, minerals and enzymes, which are easy to disappear and can bring energy to human body.
The ingredients are fragrant shavings, lean meat, rice noodles, dried pork, salt, monosodium glutamate, hot soup, starch, lard, cooking wine, onions and vegetables.
Steps,
Cut the rice noodles and put them in the bowl.
Boil the pot again.
Put boiling water in the pot, add rice noodles and soak for ten minutes.
Cook the vegetables in a bowl for 5 minutes, then put the shredded pork in a pot for cooking, then add cooking wine and starch, add ginger and cook for 10 minutes, and then pour into the bowl.
Cook three fresh rice noodles and put fresh minced meat, tomatoes, tofu skin, green vegetables or your favorite dishes.
1: First, wash and drain tomatoes, Pleurotus ostreatus, bean sprouts and ham sausage for later use. Add a little cooking wine and starch to pork liver and sliced meat (the second of the three fresh foods) and mix well for sizing.
2: Then wash the bones with water, add ginger slices, cooking wine and boiling water and stew for two hours, leaving the broth for later use. Soak rice noodles at the same time.
3. Next, add the broth, tomato, oyster mushroom, bean sprouts, ham sausage (one of the three fresh), a little salt and white pepper (necessary) to the pot and cook for about three to five minutes.
4: Then add rice noodles and other materials. After the pig liver is bloodless, remove it and add chopped green onion. In the traditional practice, day lily will be added. Personally, if you don't like the taste, you will remove it.
5. You can also add some other side dishes, so as to have a relatively integrated taste. There will be this rice noodle for midnight snack in Sichuan and Chongqing.
6: The last step is to sprinkle with chopped green onion and serve it on the table!
Sanxian rice noodles are light and delicious.
Prepare lettuce, coriander, mushrooms and kelp, dried bean curd, dried shrimps and seasonings.
First, cut the washed vegetables for later use.
Boil hot water, add side dishes, add pepper, chicken juice and salt, cook for a while, then add your leftovers, cook again and add coriander.
Sanxian rice noodles are mainly similar to Hunan rice noodles. Prepare Sanxian in advance and put it in the rice noodles.
First buy raw materials (rice noodles, ham, mushrooms and onions), swell the rice noodles for about 40 minutes, then take them out in cold water, slice the ham, tear the mushrooms into strips, cut the onions into chopped green onions, blanch the ham slices, white mushrooms and Pleurotus ostreatus in a pot for later use, blanch the rice noodles with boiling water, and put them into a bowl. Set the ham, white mushrooms and add salt, monosodium glutamate and chopped green onions.
By the way, remember to add more soup. It's cold and warm.