The practice of three fresh rice noodles, which three fresh rice noodles are

Ingredients: 200 grams of dried rice noodles, 30 grams of sandwich ham, 20 grams of small white mushrooms, 20 grams of oyster mushrooms, 30 grams of sliced meat, 1 green onion, 300 ml of broth, 5 grams of salt, monosodium glutamate.

3 grams, chicken essence.

3 grams, pepper.

1 gram, 15 grams of chicken fat.

1. First of all, put the tomatoes, oyster mushrooms, bean sprouts, ham sausage.

Wash and drain the water for later use, pork liver, meat slices (two of the three fresh) and a little cooking wine.

Mix well with starch and starch.

2. Then wash the bones with water, add ginger slices, cooking wine and boiling water and simmer for two hours, and leave the broth for later use. At the same time, soak the rice noodles.

3. The next step is to add broth, tomatoes, oyster mushrooms, bean sprouts, ham sausage (one of the three fresh), a little salt and white pepper (must) to the pot (the casserole is the best) and boil for about three to five minutes.

4. Then add rice noodles and other materials, remove the pork liver after it is bloodless, add chopped green onions, and add daylily in the traditional way, and I don't like the taste, so I removed it.

5. You can also add a little other side dishes not to be greedy, so that you can have a relatively integrated taste. There will be this rice noodle for supper in Sichuan and Chongqing.

6. The last step is to sprinkle the chopped green onion on a plate and serve it on the table.

Notes:

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.

In the ancient cookbook "Food", rice noodles are recorded as "can". People are accustomed to calling rice noodles "sour pulp rice noodles", "sour powder", "dry rice noodles", and "rice noodles". It is rich in carbohydrates.

Vitamins, minerals and enzymes.

It has the characteristics of rapid and uniform cooking, resistant to cooking, refreshing and tender, not turbid after cooking, and easy to digest, especially suitable for casual fast food.

Sanxian rice noodles are really delicious when cooked like this, let's collect and learn to make them and eat them.

Prepare the ingredients for the feast: 200 grams of rice noodles, 1 lettuce, 4 coriander, 2 shiitake mushrooms, 10 grams of kelp, 1 slice of dried tofu, 5 grams of chicken juice, 3 grams of salt, 2 grams of pepper, 2 grams of dried shrimp

Step Method:Soak the rice noodles in cold water for about 10 minutes.

2.Cut the washed vegetables and set aside.

3.The coriander can be washed and put in a teasing bowl, and salt, white pepper, chicken juice, and dried shrimp can be added.

4.Bring hot water to a boil, add shiitake mushrooms, kelp, dried tofu, cook slightly, add rice noodles and lettuce, and cook.

1. Vegetarian three fresh: usually refers to fresh vegetables, such as broad beans, potatoes, mushrooms, etc.;

2. Three fresh meats: three kinds of meat sensitive segments such as chicken, pork, beef, with seasonal vegetables, and other condiments;

3. Semi-three fresh: It is mainly based on pork, leeks and eggs, with other fresh seasonal vegetables. The practice of three fresh rice noodles varies from person to person, people who like to eat meat like to match meat three fresh, and for those who are worried about gaining weight, Lai Qiao Jingyu said that vegetarian three fresh is also an excellent choice.

1. Materials: a few dried yellow flowers, a few slices of pork, rice noodles, two fungus, a tomato, green onions, ginger, and pea seedlings can be omitted.

2. The practice of rice noodles in three fresh casseroles: fungus and dried yellow flowers are soaked; Take a slice of tomato; Slice the pork, add salt and starch and marinate for five minutes.

3. Heat the casserole, pour in a little vegetable oil, and burst the green onion and ginger to bring out the fragrance.

4. Stir-fry the yellow flowers and fungus with chopsticks a few times.

5. Add water (broth) to the casserole, add tomato slices, and simmer over low heat for 20 minutes. After the burial of the state coarse, the fire boiled after the pork slices.

6. Add rice noodles, add salt, chicken essence and white pepper to taste.

7. After the rice noodles are cooked, the pea sprouts can be blanched.

The preparation of rice noodles is as follows:Ingredients: a handful of dry rice noodles, 50g of Yunnan sauerkraut, three taels of minced pork, a handful of fine leeks, a handful of mung bean sprouts, 3 dried chili peppers, 3 cloves of garlic.

1. Put the rice noodles into the pot with cold water until the water boils, then slowly soften the rice noodles into the pot and cover the pot over medium heat for 2 minutes.

2. Turn off the heat, simmer for 8 minutes and lift the dough basket, the rice noodles have become slippery and elastic.

3. Wash the vegetables violently, cut off the leeks, crush the garlic, and stir-fry the garlic and minced meat together until the minced meat turns white.

4. Add sauerkraut, leeks and mung bean sprouts to the lead Jialing Bridge, add dried chili peppers, and stir-fry until half of the vegetables are broken.

5. Leave the other half in the pot, add water to boil, add rice noodles, and then boil and season with light soy sauce.