How to fry rice noodles delicious, how to fry rice noodles delicious home cooked practice

The practice of fried rice noodles is detailed.

Cuisine and efficacy: home-cooked recipes.

Boutique staples. Recipes for teens.

Malnutrition recipes.

Fattening recipes. Taste: Salty umami.

Process: Stir-fried rice noodles are made of materials:

Ingredients: 400 grams of indica rice flour (rice flour).

Excipients: 200 grams of mung bean sprouts, 100 grams of leeks.

Seasoning: 4 grams of salt, 2 grams of monosodium glutamate to teach you how to make fried rice noodles, how to make fried rice noodles delicious.

Blanch the rice noodles in boiling water, drain after cold water;

Stir-fry the bean sprouts in a pot without oil until cooked, then set aside;

Heat the oil in a pan, add rice noodles and leeks and stir-fry thoroughly, add bean sprouts, salt and monosodium glutamate and stir-fry well.

A detailed description of how to make assorted fried rice noodles.

Cuisine and efficacy: Cantonese cuisine.

Assorted fried rice noodles are made of: Ingredients: rice noodles, pork.

Excipients: green and red bell peppers, onions, bean sprouts.

Seasoning: salt, chicken essence, sugar, soy sauce, sesame oil.

The characteristics of assorted fried rice noodles: fragrant, soft and smooth, and elastic.

Teach you how to make assorted fried rice noodles, how to make assorted fried rice noodles to be delicious 1, cut the green and red bell peppers, onions, and pork into shreds, cook the rice noodles and take them out to cool, add a little vegetable oil and stir evenly for later use;

2. Sit in the pot and pour in the oil, stir-fry the shredded meat, then add the persimmon pepper and onion to stir-fry together, add salt, soy sauce, chicken essence and sugar to taste, pour in an appropriate amount of water, and then add rice noodles and bean sprouts and stir-fry until cooked out of the pot.

Ingredients: greens, minced meat, rice noodles, spicy mustard, coriander.

Seasoning: minced green onion and ginger, soy sauce, cooking wine, vinegar, sugar, monosodium glutamate, pepper, red oil.

Method:1. Pick and wash the greens.

Soak the rice noodles in cold water and set aside.

2。Heat the oil pan.

Place the minced meat. Stir-fry the chopped green onion and ginger in a pot.

until the flesh is white and fragrant.

Add soy sauce (preferably dark soy sauce) and cooking wine. Vinegar. Sugar.

Add water after coloring.

Cover and simmer until the meat is oily.

Add MSG. Pepper to taste.

So far. The meat sauce is fried well.

You can do more at once.

Refrigerate.

Dig a little while eating.

It's very convenient. 3。Now let's mix the base in the bowl: light and heavy according to personal taste.

Put it in moderation. Salt.

Monosodium glutamate. Pepper.

Red oil. Sesame oil.

Coriander. 4。Bring water to a boil in a saucepan.

Add soaked rice noodles (according to the amount of one bowl) green vegetables.

Fried rice noodles are a way to eat rice noodles, which can be used as a staple food and accompanied by wine. It belongs to Yunnan snacks. It is characterized by the gluten texture of rice noodles, which is smooth and sweet, and has the fragrance of rice. Here's a brief introduction to how to fry rice noodles deliciously.

Ingredients for stir-fried rice noodles:

400 grams of rice noodles, 100 grams of shredded pork, 25 grams of leeks, 15 grams of mung bean sprouts, 5 grams of shredded shiitake mushrooms, 4 grams of refined salt, 3 grams of salty soy sauce and chili oil, 5 grams of sweet soy sauce, 10 grams of meat broth, 2 grams of monosodium glutamate, and 30 grams of cooked lard.

How to make fried rice noodles:

1. Put the wok on the heat, add oil to cut the shredded meat, and drain the oil.

2. Put the oil in the wok, and when the oil is warm, stir-fry the shredded mushrooms and shredded meat until fragrant.

3. Then add the leek segments, rice noodles, mung bean sprouts, add salt, salty and sweet soy sauce, and soup, and slowly turn the pot, not to break the rice noodles.

4. After the water is drained, remove the monosodium glutamate and chili oil from the pot and put it on a plate.

Edible value:

The rice noodles are nutritious, rich in carbohydrates, vitamins, minerals and enzymes, etc., with the characteristics of ripening quickly, uniformly, resistant to boiling, refreshing and tender, the soup is not turbid and easy to digest after boiling, especially suitable for hot pot and casual fast food. Rice noodles are easy to lose nutrients during the brewing process, so rice noodles need to be paired with a variety of vegetables, meat, eggs and withered ingredients to increase nutritionally appropriate seasonings and make rice noodles delicious.

Boil a pot of boiling water to soak rice noodles and soak for about 10 minutes to remove them. If there are eggs, fry them, and when the eggs are fried, they will be broken and broken. If there is meat, it will be chopped and marinated in soy sauce and yak sauce and fried, and if there is no meat or egg, it can be left out, and it can be cut into flowers and bean sprouts for later use, or it can be left out.

Put a small amount of oil in the pot and fry the rice noodles, and add soy sauce or yak sauce to color and season two minutes before frying.

Stir-fried rice noodles with shredded pork with green peppers, you need to prepare some rice noodles, some lean pork, black fungus, green peppers, cooking wine, soy sauce, oyster sauce, green onions, salt, clean the lean meat first and then cut it into shreds, add an appropriate amount of salt, oyster sauce, cooking wine and stir well, marinate for 10 minutes, cut the green peppers after cleaning, soak the black fungus soft and clean it and cut it into shreds, soak the rice noodles in clean water and soak them softly, so that they are put into the pot, and there will be no hard heart when cooking, and then take them out and wash them with cold water a few times, drain the water, Heat oil in the pot, put the green pepper and green onion segments in and stir-fry evenly, then add lean meat and black fungus shreds, add some rice noodles after frying, and then add oyster sauce and soy sauce to stir-fry evenly and eat.

Nutritional value of rice noodles.

Rice noodles are added with different ingredients, the nutritional value is different, and eating some rice noodles properly can supplement the minerals, vitamins, and carbohydrates that the body needs. In the process of eating rice noodles, you can match eggs, meat, vegetable food, which can make rice noodles more tasteless, if you add bean sprouts to it, then you can supplement the chlorophyll, vitamin E, vitamin C needed by the body, which can prevent tumors and beautify the skin, if you add water bean skin, it is very rich in high-quality protein, lecithin, which can prevent cardiovascular disease and arteriosclerosis, and also contains minerals, calcium, which can make bone development better. It is suitable for both children and the elderly.

Ingredients: 1 egg, 1 ham sausage, 500g rice noodles, 100g cabbage or other vegetables, appropriate amount of salt, appropriate amount of light soy sauce.

Steps: 1. Put the rice noodles in a pot and cook.

2. Prepare the ingredients.

3. Boil the rice noodles for 15 minutes until soft, and then overcool the water.

4. Beat the eggs, cut the cabbage into cubes, and dice the ham.

5. Put the ham and cabbage in a pan and stir-fry in the oil.

6. Add the scrambled eggs and add an appropriate amount of salt.

7. Add rice noodles and stir-fry evenly with light soy sauce.

8. Finished products. <>

Beef fried rice noodles.

Material. A pack of Yunnan rice noodles, <>

A small piece of beef tenderloin, carrots, green onions, ginger, parsley.

Method. 1.Vacuum-packed Yunnan rice noodles are covered with boiling water and soaked for three minutes, then the water is filtered out after stirring.

2.Cut the beef tenderloin into thin strips, grasp it well with oyster sauce, cooking wine and black pepper, add some cooking oil and mix well and marinate for 20 minutes.

3.Finely slice the carrots, finely strip the ginger, and cut the green onion into sections.

After the pot is hot, fry the shredded chives and ginger, remove and throw away, 4. Pour in the shredded carrots and stir-fry until they change color and become soft, put them out, turn off the heat and lower the oil temperature in the pot to lukewarm, **pour in the beef silky and fry until the surface changes color, 5. Pour the fried carrots and blanched rice noodles into the pot, and then pour in about 100ml of stock (if there is no water).

6. Add a tablespoon of half light soy sauce, turn to high heat and stir-fry constantly, when the soup in the pot is dried to half of the original, pour in the fried shredded beef, and keep stir-frying until the soup in the pot is dry.

7. Sprinkle some coriander and stir-fry quickly, and then you can get out of the pot.

Material. A pack of vacuum rice noodles, two tablespoons of bibimbap sauce, half a tablespoon of light soy sauce, a little sugar, and a small handful of coriander.

Method. 1.To 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.

To fry rice noodles, first of all, use boiling water to boil the rice noodles and then remove them, then put the shredded tenderloin in the onion, ginger and garlic box in the pot, then put in the bean sprouts, green vegetables, etc., and then put in the boiled rice noodles, pour in soy sauce and put them on a plate.

Cook the rice noodles for 3 minutes and they will be cooked. There are generally two kinds of rice noodles on the market, dry and wet, it is best to soak them in warm water before cooking, and the soaked and soft rice noodles do not need to be boiled for too long, and they can be fully cooked after boiling for three minutes. Before boiling, you can blanch it with hot water and rinse it with clean water, so that the soup is cleaner.

If it is dry rice noodles, you need to soak them in warm water for more than 30 minutes, and if they are wet rice noodles, soak them in warm water for a few minutes.

Rice noodle storage. The storage of sour pulp rice noodles is the most inconvenient, and the shelf life is very short, under normal circumstances, folk use bamboo baskets to hold sour pulp rice noodles, and at the same time cover them with wet towels, in this can be "ventilated" through the bamboo basket, and can be used to release a trace amount of water with wet towels "moisturizing" environment, sour pulp rice noodles can be preserved for 18 24 hours. If the time is exceeded, it will be crumbled shortly, or it will be hard to swallow.

Rice noodles should be moistened with warm water so that they do not get wet.

Delicious rice noodle method:

Ingredients: 200 grams of minced meat, 4 tomatoes, appropriate amount of tomato paste, 2 packets of rice noodles, half a red sausage, 1 square leg, appropriate amount of leeks, appropriate amount of bean sprouts, appropriate amount of salt, appropriate amount of vinegar, appropriate amount of sugar.

Method: 1. Wash and cut the leeks into sections.

2. The rice noodles are disassembled and soaked.

3. Add tomato paste, sugar, light soy sauce and cooking wine to the minced meat.

4. Add tomatoes and stir-fry them into tomato puree, then add minced meat and stir-fry them into tomato meat sauce.

5. After the water boils, add the square leg red sausage and rice noodles.

6. The rice noodles are almost ready, and put in the bean sprouts and bean curd.

7. Put in the leeks when all are almost ready.

8. Stir evenly and remove from the pot to serve.

Ingredients recipe calories: kcal).

Appropriate amount of rice noodles as the main ingredient.

Method steps.

1.Cook the rice noodles and put them in cool boiled water, drain the water and put them in a bowl2Put the blanched greens on the rice noodles, then put the garlic paste and pepper noodles in turn

Heat the oil in a pan and boil some peppercorns, then pour the oil onto a plate and pour over the pepper flakes and garlic mash 4Then put other seasonings and mix well.

The texture of the rice noodles is very important. It's hard to buy authentic rice noodles in Shanghai. I went to a lot of places, and the one I sent from Siyang was more to taste.

There is one thing that is indispensable to make good products, and that is the ingredients, the most important thing is ginger, garlic, water and vinegar.

Rice noodles made with chicken broth, pork rib soup, etc., will be more delicious.

Today I will bring you a casserole rice noodle method, so that you don't have to go out to eat rice noodles in the future.

How to make delicious rice noodles:

1.Cook the rice noodles and put them in cool boiled water, drain the water and put them in a bowl2Put the blanched greens on the rice noodles, then put the garlic paste and pepper noodles in turn

Heat the oil in a pan and boil some peppercorns, then pour the oil onto a plate and pour over the pepper flakes and garlic mash 4Then put other seasonings and mix well.

5. The texture of rice noodles is very important.

【Bone ginseng casserole rice noodles】

The main ingredient is 300g of rice noodles

Lean pork 50g

50g of bone ginseng

Appropriate amount of excipient oil.

Salt to taste, green onion to taste.

Ginger to taste, garlic sprouts to taste.

Soy sauce to taste. Appropriate amount of monosodium glutamate.

20g of soybean sprouts

Step 1Chop the lean meat into minced meat, chop the green onion and ginger, wash the green garlic and cut it into small pieces for later use.

2.Wash the soybean sprouts and set aside, and prepare some bone ginseng.

3.Prepare a bowl of rice noodles.

4.Heat a casserole over low heat, add oil and bone ginseng and stir-fry until fragrant.

5.Add green onion and ginger and stir-fry until fragrant.

6.Add minced meat and stir-fry raw.

7.Put in a bowl of water and bring to a boil, add the bean sprouts and cook.

8.Add the rice noodles and cook for a while.

9.Add green garlic, appropriate amount of salt, soy sauce, and monosodium glutamate to turn off the heat and serve.

Tips: Bone ginseng is a pickled food with heavy salt, so you should decide the amount of salt after tasting it. There are chili peppers and Sichuan peppercorns in bone ginseng, so the amount of bone ginseng should be put in according to personal taste.

It is important to eat rice noodles and boil a good soup base. Pork bones, carrots, corn, zucchini soup. In addition to the soup base, the rice noodles are cooked with ice water and then added to the soup. Ingredients: sesame oil, chopped green onion, white sesame seeds, vinegar

Ingredients: 1 serving of rice noodles.

A few slices of ham (ham sausage).

Dried fungus 7 8 flowers.

MSG optional. 2 slices of ginger, 1 small handful of soybean sprouts.

1 small handful of pea tips.

A pinch of ground white pepper (optional).

2 teaspoons of salt. 1/2 tomato.

A few slices of lean pork.

A little water starch.

A pinch of green onion Step 1

Dry fungus is soaked in advance and washed; Tomato slices; After slicing the lean pork, grasp it well with water, starch and salt; Wash the soybean sprouts and pea tips; Ham slices; Chop the green onion.

Step 2 Heat a little oil in a casserole, stir-fry ginger slices until fragrant, then add fungus and tomato slices, and stir-fry a few times with chopsticks.

Step 3Add water, salt, (white pepper) and cook until the water boils, add the soybean sprouts and ham and cook for a while over medium heat.

Step 4: Add the pork slices and cook for a short while.

Step 5After the rice noodles are cooked, blanch the pea tips, add MSG, sprinkle chopped green onions, and then turn off the heat.

Tip: White pepper can be used to enhance freshness.