How to cook rice noodles is delicious and simple, how to cook rice noodles delicious

To make rice noodles, you need to prepare some side dishes: shiitake mushrooms, green vegetables, eggs, coriander, beef balls, etc., and you need a pot of chicken soup or broth.

The rice noodles bought are all dry, if you use the cooking method, it takes a lot of time to cook until there is no hard core, which is a waste of gas, and more importantly, there will be some deficiencies in taste, so here we use "soaking".

The best water to use to soak rice noodles is boiling water, and the brewing time is at least one hour.

At the time of brewing, we can process various side dishes: eggs are boiled in a pot, beef balls are cut in half, shiitake mushrooms are sliced, and the rest is washed and set aside.

After the rice noodles have been soaked for enough time, there is basically no hard core, but they must continue to soak in water for later use.

To eat, take out a bowl of rice noodles, put them in the chicken broth that is boiling on the side, and blanch them for about two minutes.

Blanch the rice noodles and put them in a bowl.

Next, add the chicken broth, which should completely submerge the rice noodles.

Then the side dishes are also slightly boiled, neatly stacked in a bowl, and the hard-boiled eggs are cut and put on the same place.

Before serving, sprinkle a little coriander and drop some sesame oil.

Tools Ingredients: 300g rice noodles, 1 ham sausage, 50g bean skin, 3 quail eggs, 20g cabbage, 20g oyster mushrooms, 20g fungus, 50g lettuce, half a green onion.

Prepare the ingredients: 1. Take out the rice noodles and put them in the container, then add warm water to the container to soak them, be careful not to use boiling water, soak them in warm water for about 15 minutes, the rice noodles will become soft, and then remove the water to control the moisture for later use.

2. Remove the skin of the ham sausage, cut it into appropriate amount of small pieces with a knife, and the quail eggs can be purchased directly from the supermarket in bags, so that they will be more delicious when making them, and the green onions will be cut into chopped green onions after washing.

3. Take out the cabbage, oyster mushrooms, and lettuce, wash them and break them into the desired size by hand, and the fungus also needs to be soaked in warm water.

Production process: 1. Put an appropriate amount of water in the casserole, then add three fresh hot pot base (if you don't want to use the hot pot base, you can use chicken soup instead, and you need to add seasoning to enhance the flavor), put the rice noodles in after boiling.

2. After the water boils again, add the processed cabbage, lettuce, oyster mushrooms and fungus, and then put the sliced ham sausage in a pot.

3. After boiling for two minutes, peel the quail eggs and put them in the pot, then add an appropriate amount of seasoning according to personal taste, and then sprinkle in an appropriate amount of chopped green onions and coriander, and the delicious rice noodles are ready.

Rice noodles, traditional snacks, Yunnan called rice noodles, some other places called rice noodles.

Because the taste is different in each place, the rice noodle method is different in each place.

In Luoyang City, Henan Province, there are many, many rice noodle restaurants, and I grew up with snack rice noodles.

The first time I came into contact with rice noodles was in the autumn of 1990, when I was playing at the door of a classmate in the village at noon, and the neighbor at the door of the classmate's house came out with a bowl of rice. When I look at it, isn't this "fan soup"? Then I kept the word "rice noodles" in my heart, and when I got home, I asked my parents what "rice noodles" were?

Looks like a fan. I asked my dad to buy some too, and a few days later my dad bought ten catties and came back.

Take out enough for the whole family to eat, put it in a large pot, first soak it in cold water for a day and a night, the next morning, my dad went to the beef soup restaurant at the door of the house to bring a bowl of beef soup back, to noon, a fire to cook beef soup, another fire put water, water heated to about 70 degrees into the rice noodles (subject to the amount of a bowl), put green onions, coriander, salt, five-spice powder, monosodium glutamate in the bowl, first put in the appropriate amount of beef soup, and then put the scalded rice noodles into the bowl, a bowl of "beef rice noodles" is ready, I've kept it that way until now.

I started eating rice noodles on the street in the summer of 1993, when I was after school with a classmate in the afternoon, my classmate said to eat rice noodles, so I went together, five cents a bowl, and saw that other classmates were putting yellow powdered seasoning (there were chili peppers, vinegar, curry powder on the table), I asked him what it was? My classmates told me that it was "curry powder". So I put it too, and it was quite delicious when I tasted it.

That's when I learned that we had to eat rice noodles with "curry powder".

In 1997, when I went to secondary school, the school was far away from home, and I didn't go home to eat at noon on snowy days in winter, and I ate rice noodles at the school gate with my classmates, and my classmates liked to eat "mushroom chicken nuggets" rice noodles, and the chicken rack was boiled into chicken soup with water, and the chicken was cut into small pieces with a knife, and then the chicken was fried first, and then the chopped shiitake mushrooms were put in, and salt, thirteen spices, soy sauce and other seasonings were fried and set aside. Put chopped green onions, coriander, salt, thirteen spices, monosodium glutamate in the bowl, first put in an appropriate amount of piping hot chicken broth, and blanch the soaked rice noodles in warm water at about 70 degrees for about 20 seconds (according to the length of time the rice noodles are soaked, the time used to blanch the rice noodles is also different), put the scalded rice noodles in the bowl, curry powder, chili pepper, vinegar on the table, and put them yourself. At that time, rice noodles were 2 yuan a bowl, which was quite large.

Now, I make rice noodles at home every few days, and I still use the above methods to make beef rice noodles and chicken nuggets with mushrooms.

Sometimes there are too many rice noodles to soak, and there is no beef soup and chicken soup, I will use water to make rice noodles, with a ham sausage, make a poached egg, and pour sesame oil, which is fragrant and refreshing, and it is also delicious!

The above are just my favorite rice noodle recipes, and there are many kinds of rice noodle recipes, I believe they are all delicious!

Soak the rice noodles in advance to soften, and then boil them in boiling water once, and blanch the favorite side dishes with red oil to taste.

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.

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.

Ingredients: 500 grams of bone-in mutton, 400 grams of rice noodles, appropriate amount of dried chili peppers, 1 cucumber, appropriate amount of ginger, appropriate amount of peppercorns, appropriate amount of star anise, appropriate amount of salt.

1. Bone-in mutton boil in a pot for about 1 hour, when boiling, put in the pot under cold water, add dried chilies, ginger, star anise, peppercorns, salt.

2. Cook until the mutton is soft and rotten, then add chopped green onion and coriander to taste. All the seasonings are put at your discretion.

3. After boiling water, put in fresh rice noodles and blanch them slightly.

4. Put the rice noodles in a bowl, don't cook them for a long time, otherwise the taste will be soft.

5. Put in the boiled mutton soup, mutton, you can put some chili oil, cucumber shreds, coriander and other seasonings.