How? Can you make delicious rice noodles?

I am introducing the practice of fresh "Guilin rice noodles" sold in Wuhan hypermarkets for reference.

The simplest mix of flour.

Boil water, water should be a little more, put Haitian brand light soy sauce, sesame oil, pepper, monosodium glutamate, minced chives in a bowl, then boil the water and add powder, a little harder, put it in a bowl and mix.

Be sure to remember the precedent procedure, otherwise it won't taste the same.

If you add a little good diced mustard (you have to cut it yourself, the finished diced mustard is not delicious), sesame paste or peanut butter (dilute it with cold boiled water, eat it now).

Simple fried noodles:

Baby cabbage, shredded meat, shredded shiitake mushrooms.

Finely shred the tenderloin, add a pinch of salt and mix well with cornstarch, add a little oil, and mix well.

On high heat, fry shredded meat first, cooked, add cabbage, change color, add shiitake mushrooms, fry a few times, add pho and fry a few times, mix well, change to medium heat, add salt (if you like soy sauce, you can add Haitian brand special gold label light soy sauce), pepper, a little monosodium glutamate, change to low heat, fry with a spatula in one hand, shake the pho with a pair of chopsticks in the other, mix the pho and the ingredients as much as possible, and the cabbage can not be yellow.

Tomato and egg soup powder:

Scramble the eggs first, add water, put the tomato slices, add salt, open the water until cooked, and add pepper and monosodium glutamate.

First put the dried shrimp (to buy ***) in the water for a while, then give oil, put powder, when it is almost cooked, add cabbage, cooked, add salt, pepper, a little monosodium glutamate, you can.

Beef curry powder (soup).

The curry should be fried in oil, and the oil temperature should not be too high, it will be mushy.

Beef chunks are cooked (rotten) in water, sliced and served; Add salt, oil curry, minced shallots, pepper, a small amount of monosodium glutamate to the beef broth, add a good powder (a little harder), and add the sliced beef. This is the curry beef powder. Without powder, it's beef curry.

The easiest way to make braised beef (noodles):

Good beef, cut into pieces, heat the oil in a pot, fry the meat to dry the water, add a little cooking wine, fry dry, then add Haitian soy sauce a little color, and then add Haitian soy sauce, without adding salt, fry, add water, submerge the meat, boil, and then use a clay pot or iron pot with a very small fire (keep the water in a state that seems to be boiling but not boiling), burn for 1-2 hours, you feel rotten on the line, collect the water on high heat, don't be too dry, add pepper, a little monosodium glutamate.

Boil water, water should be a little more, put Haitian brand light soy sauce, sesame oil, pepper, monosodium glutamate, minced chives in a bowl, add boiling water, then boil the water and add powder, a little harder, put it in a bowl, add braised beef. Can.

The over-cooling river makes the taste better.

The rice noodles are fried like this, they are too fragrant and delicious, not like words.

Preparation of fried rice noodles.

Ingredients: Rice noodles 1 plate (1 person).

Duck egg (egg) 1 pc.

1 ham sausage.

Sandwich meat 80 grams.

Light soy sauce 1 scoop.

Oyster sauce 1/2 tablespoon.

1 tablespoon of rice wine.

Salt to taste cabbage 3-5 leaves (depending on the size of the cabbage).

Preparation of fried rice noodles.

The supermarket resembles a disc and a hill-like stack of Shengzhou noodles.

Shengzhou noodles are thin and uniform, slightly translucent, shiny, tough but not hard, dry and not fragile.

The right is Longkou vermicelli, and there is still a difference between the two.

Prepare the materials. <>

Cut off one end of the fatty meat and set aside, and shred the lean meat.

Wash the cabbage, remove the stems and cut into shreds.

The ingredients are basically ready, and the next step is to sear the egg skin.

Hold the fatty meat with chopsticks and rub the bottom of the hot pan evenly so that it rubs out a layer of small oil beads (over low heat).

Pour in the egg mixture, shake the bottom of the pan, and spread the egg mixture evenly at the bottom of the pan (use this method to bake the egg skin when making egg roll meat, and the egg skin is baked on low heat throughout the whole process).

Shred the baked egg skin.

All kinds of accessories are shredded and completed.

Seasoning for stir-frying rice noodles: 1 tablespoon light soy sauce, 1 tablespoon cooking wine, 1 tablespoon water, 1/2 tablespoon oyster sauce, a pinch of salt and mix well.

Bring the water to a boil, add some salt and oil to the pot, put the noodles in boiling water and cook for 2 minutes, pour into the net pocket and drain the water quickly, then pour into a container.

Using the residual heat, the rice noodles are simmered in a container for 3 minutes, turned over, and then simmered for another 3 minutes (Master Ah Li called this treatment method of rice noodles "袒").

The rice noodles processed in this way are indeed very good, dry and elastic, far better than soaking in hot and cold water.

When simmering rice noodles, you can fry the ingredients, stir up the oil pan, add shredded meat and fry the oil to make it fragrant.

Add the cabbage.

When the cabbage is stir-fried, add the egg skin and shredded ham sausage.

Add a little salt and stir-fry evenly, don't add too much salt, the ham sausage itself is salty.

Stir-fry evenly out of the pan, which in itself is a very tempting dish.

Stir-fry the rice noodles in a pan, don't be in a hurry to stir-fry, wait until the bottom of the rice noodles is evenly heated before stir-frying.

Add the seasoning and gently pluck the loose rice noodles with chopsticks.

Stir-fry evenly rice noodles, dry, not broken, not lumpy, very elastic

Add the stir-fried ingredients and stir-fry evenly.

One pair of chopsticks can't be mixed, so just mix well with 2 pairs of chopsticks.

Stir-fry well. <>

Delicious fried rice noodles with full color, flavor and flavor.

Rice noodles are dry and elastic with little oil, unlike takeaway rice noodles that always have a thick layer of oil underneath after eating.

1. Buy dry rice noodles in the supermarket and take an appropriate amount for later use.

2. Soak the rice noodles in water and rinse well.

3. Put water in the pot and boil, put the rice noodles into the pot of boiling water and simmer, waiting for them to bubble; The soaked rice flour is white and coarser than the original.

4. Drain the hot water after the rice noodles are soaked, rinse them and soak them in cold water, so that they are not easy to break, and the rice noodles can be changed every day.

5. When boiling rice noodles, put water in the pot and bring to a boil. Scoop out an appropriate amount of rice noodles and put them in.

6. Wash and chop the shallots for later use.

7. Take a large bowl and add salt, light soy sauce, vinegar, pepper, monosodium glutamate or chicken essence to make a sauce.

8. After the rice noodles are boiled, turn off the heat, pour an appropriate amount of rice noodles soup into a bowl, add rice noodles, pour in sesame oil, and finally sprinkle with chopped green onions.

1. Stir-fried carrots with rice noodles.

Rice noodles can be fried alone, or fried with other ingredients, the rice noodles and carrots are fried together, it is a very wonderful way to match, first of all, we must prepare the appropriate amount of high-quality rice noodles and the right amount of fresh carrots, the carrots are cleaned and cut into cubes, and then sprinkle a small amount of cooking oil in the pot, after the oil is burned, put the rice noodles and carrots together and stir-fry, and then sprinkle a small amount of edible salt until it is fried until it is fragrant, and you can enjoy it after it is cooked.

2. Rice flour tamales.

Rice noodles can also be used to make delicious dishes with meat, rice noodles and steamed pork are many people in our lives who love to eat, and its practice is actually not very difficult, first of all, prepare an appropriate amount of rice noodles, drain the water after cleaning, prepare an appropriate amount of pork and cut it into pieces after cleaning, and then put the pork and rice noodles together in a large bowl, and then add a small amount of edible salt and other seasonings, and then put it in the steamer to steam it.

3. Dry rice noodles.

The method is very simple, first of all, prepare an appropriate amount of rice noodles, wash it and put it in the pot to add water to cook it, scoop it up, put it on the plate and let it cool, prepare some seasonings, such as chili sauce, pepper, edible salt, olive oil, etc., stir well, and then you can enjoy it slowly, the taste of dry rice noodles is very refreshing, and it can also enhance the appetite.

Prepare a container for soaking rice flour and place the dry rice flour.

Soak the rice noodles, boil a pot of boiling water, turn off the heat after the water boils, stand still for about five to eight minutes, let the boiling water cool to 90 degrees, and then pour it into the rice noodles, and submerge the rice noodles with water, without too much water soaking. If you don't want to boil water, you can also get hot water from the water dispenser or water heater at home, but you may need to change to hot water to soak the rice noodles halfway.

Soak for five minutes, pour into the basket and rinse for a few moments with cold tap water, then drain the water. Fried noodles, fried noodles, after the step of "supercooling", that is, rinsing with tap water, can wash away the starch on the surface of the noodles, increase toughness, the process of frying is not sticky, and the taste is relatively crispy.

Prepare the side dishes: minced garlic, chopped green onions, eggs, shredded ham, bean sprouts, and a seasoning.

Add oil and minced garlic to the wok, taking care to avoid stir-frying the minced garlic.

Rice flour. What I like the most: Put a little minced meat and fry rice noodles, and there is. The other is to burn hot and sour soup, which is also better.

There are 5 ways to make home-cooked rice noodles, which are simple, nutritious and appetizing, and my husband and children say that each one is delicious. I'm a northerner, and my favorite food in summer is not only noodles, but also rice noodles unique to the south, whether it's soup noodles, rice noodles, or fried noodles, I love to eat every method.

Southerners eat fresh rice noodles, northerners eat dried rice noodles, although this rice noodles will be a little different in taste, but with good skills, the taste of this dry noodles is also amazing. Today, Sister Apple shared 5 ways to make rice noodles, which are simple, nutritious and delicious, and never get tired of eating, and my husband and children said that every one I made was delicious.

-Tomato sliced meat soup powder]--

Dinner seems to have to be hearty to be reasonable, too much big fish and meat, not easy to digest, and easy to gain weight, it is also good to cook a bowl of soup or noodle soup for dinner. Look at this pot of rice noodles is very sufficient, sliced meat, tomatoes, spinach, full of a big pot, enough for a family of four to eat, and a little staple food, isn't it very convenient?

Ingredients: 500 grams of Jiangxi rice noodles, 3 tomatoes, 1 handful of spinach, 1 piece of pork, 1 head of garlic, appropriate amount of oil, appropriate amount of salt, a little soy sauce, appropriate amount of water, 1 teaspoon of starch, 2 teaspoons of cooking wine, chili oil.

1.Soak the dry rice noodles in cold water until soft, and they will be completely soaked in about 30 minutes;

2.Boil a pot of water, after the water boils, cook the rice noodles that are soft and elastic, and remove the cold water for later use;

3.When soaking rice noodles, deal with the ingredients of the soup powder: prepare a piece of lean meat, three large tomatoes, a handful of spinach, and clean it;

4.Cut the tomatoes into small pieces, the spinach into sections, and the garlic into slices;

5.Slice the meat, grasp and pinch with a teaspoon of starch, cooking wine and a pinch of salt to taste;

6.Heat the pan with cold oil, pour the garlic slices and meat slices into the pan together, and quickly disperse; The meat is not sticky in pieces, and the garlic fragrance is also left in the meat slices, and a little soy sauce is poured to adjust the color;

7.Pour the tomatoes into the pan, add salt and soy sauce and stir-fry until soft;

8.Pour an appropriate amount of hot water to bring to a boil, and pour the soaked rice noodles into the soup pot;

9.Once the soup is boiling, sprinkle in the spinach, turn off the heat and use the residual heat to blanch the spinach.

Ingredients: Beef [picture] Beef eight taels of food.

Garlic [picture] 3 small grains of garlic are similar to food.

Eggs [pictured] 1 egg is a gram food.

Salt to taste. Green vegetables [picture] green vegetables are half a catty of food.

1 scoop cornstarch. Rice noodles [picture] 6 rice noodles.

Peanut oil [picture] Appropriate amount of peanut oil.

Soy sauce [picture] Appropriate amount of soy sauce.

Carrot [pictured] Half a carrot.

Shallots [pictured] 2 shallots are a food.

Appropriate amount of dark soy sauce. Oyster sauce [picture] Appropriate amount of oyster sauce.

Mung bean sprouts [picture] mung bean sprouts 1 yuan phase gram food.

Recipe method: Beef fried rice noodles**11First of all, wash the greens, bean sprouts, shallots, and drain the water.

The practice of stir-fried rice noodles with beef**22Shred the beef and carrots, and mince the red pepper and garlic. Pour an appropriate amount of peanut oil on the beef to let the meat relax first, then add salt, light soy sauce, oyster sauce and cornstarch to marinate.

The practice of stir-fried rice noodles with beef**33Stir-fry the beef first, and then fry the carrots, bean sprouts, and green vegetables in turn.

The practice of stir-fried rice noodles with beef**44In the pot**, put oil, beat an egg, fry almost rice noodles first, (rice noodles I blanched with boiling water first) stir-fry a few times, put an appropriate amount of salt, and color the soy sauce.

The practice of stir-fried rice noodles with beef**55Colour and stir-fry evenly.

The practice of stir-fried rice noodles with beef**66At this time, pour in the side dishes and quickly fry the vegetables and rice noodles with chopsticks over medium-low heat.

The practice of stir-fried rice noodles with beef**77Once evenly balanced, turn off the heat. Serve it and eat it beautifully.

Use your phone to see how this dish is made.

Recipe Tips:

The beef tissue is hard, and after washing, the tissue is broken with a fork, so that the fried beef does not taste firewood, and the color of the side dishes is richer, and the children at home will like to eat it.