How to soak dry rice noodles to be delicious, how to soak dry rice noodles quickly and well

How to soak dry rice noodles, the correct soaking steps.

The preparation of dry rice noodles is as follows:Ingredients: 500 grams of rice noodles, appropriate amount of radish balls.

Excipients: ham sausage.

1 piece, 2 pieces of fried tofu, 100 grams of leeks, 10 grams of green onion oil, 2 persimmons, appropriate amount of water, 5 grams of salt.

Steps: 1. Soak the dry rice noodles with freshly boiled water for 10 minutes, cover with a lid, and the soaking time can be appropriately extended when the temperature is low in winter.

2. Wash and cut all materials for later use.

3. Preheat the fried green onion oil in the pan for 2 minutes.

4. Add ham sausage, persimmon, fried tofu, salt, stir and stir-fry for 3 minutes.

5. Add an appropriate amount of water.

6. Put in the rice noodles and cook for three minutes, and then put in the balls and cook for three minutes.

7. Sprinkle this hidden forest into the leeks and turn it over.

Fried rice noodles Ingredients: 1 pack of vacuum rice noodles, 2 tablespoons of bibimbap sauce, half a tablespoon of light soy sauce, a little sugar, and a small handful of coriander.

Method:1To prepare the ingredients, wash and chop the parsley.

2.Put water in a pot and bring to a boil, pour in a packet of rice noodles, cover and soak for three minutes, beat with chopsticks, cover and simmer for two minutes, remove and drain the water.

3.Heat oil in a frying pan, pour in the blanched rice noodles, add two tablespoons of bibimbap sauce and half a tablespoon of light soy sauce and a little sugar.

4.On medium-high heat, stir-fry the rice noodles with chopsticks.

5.After stir-frying well, add a little water and continue to stir-fry until the water is dry.

6.Add chopped coriander and stir well.

Hot and sour rice noodles. Ingredients: dried rice noodles, sauerkraut, small red pepper, ginger, molded silver garlic, green onion, coriander, sesame seeds, salt, vinegar, soy sauce, sugar.

Method:1Soak the fine rice flour until soft, remove and drain; Sauerkraut finely chopped; Green onions, ginger, chili peppers, and coriander are cut into minced pieces and set aside.

2.Pour oil into a pot and heat it, add sesame seeds, ginger, garlic and chili peppers in turn and stir-fry until fragrant, then add sauerkraut and stir-fry until fragrant.

3.Pour a bowl of Dan banquet water into the pot, bring to a boil, add rice noodles, and bring to a boil.

4.Add salt, vinegar, sugar, and a small amount of soy sauce (or without soy sauce) and stir well.

5.Add coriander and minced green onions, and the sour and spicy rice noodles are out of the pot! This practice is similar to Yunnan small pot rice noodles, which can be thick or thin, depending on personal preference.

How to soak dried rice noodles:

Ingredients: dry rice noodles, cold water, boiling water.

Step 1: Prepare dry rice noodles and set them aside for later use.

Step 2: Prepare a container, put in the rice noodles, if the rice noodles are long, fold them in half and then add water to cover the rice noodles. Soak in water for 4 hours.

Step 3: Prepare a pot and bring water to a boil.

Step 4: Pour the soaked rice noodles into the pot.

Step 5: Continue to heat until the rice noodles are fully cooked, pull one up, pinch it with your fingernails, and it can be easily broken to be cooked.

Step 6: After it is fully cooked, introduce the cavity surface of the leaky plug and add cold water to make the rice noodles more strong.

Dry rice noodles are a common rice product that can be used as a staple or ingredient in a cuisine. Here are the steps to soak dry rice noodles::

Ingredient list: 250g of dry rice noodles

A small half bowl of sauerkraut in Laotan.

50g minced meat, 1 tablespoon of cooking wine.

1 tablespoon of soy sauce. 1 tablespoon of oyster sauce.

1/2 tablespoon sugar. 1 2 scoops of chicken bouillon.

A pinch of dried chili peppers.

Sichuan pepper oil is less hidden.

Production Steps:1Soak the dry rice noodles in cold water overnight in advance, soak them in hot water for a few minutes during use, then remove them, filter them with cold water and set aside.

Or on the same day, the user puts the dry rice noodles into the pot, adds cold water, boils until the water boils, turns off the heat, and simmers for 2 5 minutes. After removing, rinse with cool water, drain and set aside. If you are in a hurry, you can also soak it in boiling water for 3 minutes, but you need to filter it twice with cold water to maintain the strength and elasticity of the rice noodles.

2.Add an appropriate amount of cooking oil to a hot pan, add minced meat and stir-fry until it changes color, then add cooking wine, soy sauce, oyster sauce, sugar, chicken essence and dried chili peppers to stir-fry, stir-fry well, add an appropriate amount of water, bring to a boil over high heat and turn to low heat and simmer for about 10 minutes, which can make the meat sauce more flavorful.

3.Put the soaked rice noodles in hot water and boil for 2 minutes, then remove and rinse with cold water, drain and set aside.

4.Put the boiled rice noodles in a bowl, add an appropriate amount of meat sauce, Laotan sauerkraut and pepper oil, stir well and enjoy.

The dried rice noodles made in this way are delicious and can be used as a staple or as a delicious side dish.

【Dry rice noodle soaking method】

Method (1) Soak the rice noodles in cold water (tap water) in advance of the field;

Soak in hot water for a few minutes and remove it, filter the cold water and then use it;

If you want to cook rice noodles at home or want to soak rice noodles faster, you can boil them in cold water, stir the rice noodles with chopsticks from time to time during the cooking process, and boil until the water boils, and immediately put on low heat and cook for 3 5 minutes.

You can taste it yourself with different degrees of softness and hardness, and soak it in cold water for about a minute immediately after taking it out.

Soak it in water for 3 minutes, and then use cold water twice after soaking to keep the rice noodles strong and elastic.

Method (2) Soak in cold water for a long time: soak for 8 hours, and then use hot water again when eating.

Simmer with boiling water: Pour water into the pot to boil, then pour in the dry rice noodles to turn off the heat, cover the pot, simmer for 2 5 minutes, pick up and go through it in cold water, so that the dry rice noodles taste more chewy.

Tips: Dry rice noodles are boiled without soaking, if it is fried, soak it in warm water, the temperature is put in by hand without feeling hot, soak for three or four hours, the water must not be too hot, and it will take a day to soak it in cold water.

Under normal circumstances, dry rice noodles should be soaked in warm water for about 30 minutes, and the rice noodles can be soaked until they are soft. Dry rice noodles can also be soaked in cold water, but the cold water soaking time will be relatively long, so that the rice noodles will gradually soften. Remember not to soak in hot water, as there is a risk that the exterior will become soft and the inside will become hard.

Generally speaking, dried rice noodles soaked in cold water taste more chewy and taste better. The recooking time of dry rice noodles after soaking can be shortened, generally about 3-5 minutes, otherwise the soaked rice noodles will be too soft and affect the taste.

1. How to soak dry rice noodles?

1. Soak the rice noodles in cold water (tap water) one night in advance. Soak in hot water for a few minutes and remove it, filter the cold water and then use it;

2. On the same day, the user put the dry rice noodles into the pot, add cold water, boil until the water boils, turn off the heat, and simmer for 2 5 minutes. Rinse with cool water, drain and set aside.

3. If you buy rice noodles directly from the supermarket, they are often dry, and it often takes a long time to take them home and soak them, if you soak them in boiling water, you can use cold water for 3 minutes, and then use cold water twice after soaking, which can keep the rice noodles strong and elastic.

Soaking. Second, the practice of dry rice noodles.

Rice flour, also known as dried flour, cross-bridge rice noodles, Jiangxi rice noodles, Guilin rice noodles, straight rice noodles, etc., is made of non-waxy early indica rice with amylopectin content of 80% and 85% as raw materials, and is processed by gelatinization, molding, drying and other processes. It is a long-lasting traditional food, and it has been continuously developed and updated, and has now developed from a traditional local flavor food to an industrialized product, and has been exported in large quantities all over the world.

Other production processes: rice ratio, washing rice, soaking rice, refining (crushing), dehydration, mixing powder, squeezing and squeezing, sealing, rubbing, steaming, sealing, rubbing, combing, drying, cooling, cutting, metering, packaging, finished products.

The above instructions on the production of dry rice noodles, the materials and processing methods are roughly the same in various places, the difference is only that the rice varieties used in various places are different, the proportion of matching is different, of course, the thickness of the soft and hard is also different, in addition, about the purchase of ready-made dry rice noodles, before simmering, the method of soaking is also very important, according to the texture of the dry rice noodles, control the time of hot water soaking, to avoid affecting the taste.

Whether the rice noodles taste good or not, the brewing method is very important.

Soak the noodles in a bucket of cold water for four to six hours (the length of time is determined by the thickness of the noodles), and rub the knots of the noodles to evacuate.

Put the soaked rice noodles into boiling water, stir constantly, let the rice noodles be evenly heated, boil for about a minute and pinch with your hands to feel no hard core (according to different seasons and customer requirements can be fine-tuned) can be fished out, put in cold water to cool to room temperature (need to change the water 3-4 times), soak for more than three hours and can be used.

Blanch the soaked rice noodles in boiling water for 5-10 seconds before serving, put them in a bowl and serve. Or put in the soaked rice noodles before the casserole starts, and stir it after boiling.

The soaked rice noodles need to be replaced with cold water frequently, the rice noodles that are not used up before the store closes at night must be replaced with clean water, and no sundries should be placed in the rice noodles soaking bucket.

Wet rice noodles are easy to soak when running in hot water.

Rice noodles, a traditional snack of the Han nationality, are called rice noodles in Yunnan and rice noodles in other parts of China.

Rice noodles are made of rice, long strips, the cross-section is round, the color is white, there is toughness, after a little boiling in boiling water, take it out, put it in the broth, generally mix in chopped green onion, soy sauce, salt, monosodium glutamate, spicy oil, meat sauce, and eat it while it is hot. Vermicelli is similar to it, but with a different taste.

Ingredients: chicken breast, pork belly, pork kidney, mullet meat, squid, oily fish maw, ham, coriander, shallots, 20 grams of net chicken nuggets, 50 grams of water bean skin, cabbage heart, bowl of bean tips, green onions, bean sprouts, mushrooms, 200 grams of rice noodles.

Method: Cut the meat into thin slices, blanch it in flavorful water and then cool it and put it on a plate;

Blanch the rest of the ingredients in another pot, cool and then cut into sections and put on a plate;

Serve with chopped coriander, chopped green onions, chili peppers and blanched rice noodles;

Bring the chicken fat to 7 hot, then put it in a bowl, pour in the boiling broth, add seasonings and serve;

When eating, first blanch the meat slices until white, blanch the green vegetables slightly, then put down the rice noodles, sprinkle a little green onion and coriander.

Dian flavor small pot rice noodles.

Ingredients: 120 grams of rice noodles (most of the soup bowl), 50 grams of ground pork, 10 grams of pea tips, leeks, bean sprouts, pickled vegetables, 2 grams of refined salt, 2 grams of chili oil, 3 grams of salty soy sauce (dark soy sauce), 1 gram of ginger, 1 gram of white pepper, 100 grams of pork rib soup.

Method:1Prepare the rice noodles first, boil in cold water in a large pot until the water boils, turn off the heat and simmer for 10 minutes, rinse with cold water and then soak the bucket. Remove and drain when in use.

2.Chop the meat and add a little water to make it easy to disperse. Wash and pick all vegetables. Cut the leeks into inch pieces, chop the sauerkraut, chop the ginger into puree, and bring the pork rib soup to a boil. Bump early.

3.Put a small pot on high heat, add the boiling soup, add white pepper, minced ginger, chop the meat when boiling, stir the meat, put salt, salty soy sauce, minced pickled vegetables in order, and then put in rice noodles. After boiling, add the leek segments, pea tips, bean sprouts, and wait for the soup to open again.

Drizzle in chili oil before removing. Pour it into a soup bowl with ordinary noodles and garnish with chopped green onions and coriander.