How to make rice noodles delicious How to mix rice noodles?

Mix with lard. Since we are starting from scratch, then let's start with lard!

Refining lard. First prepare a piece of pork belly with skin, pork fat or pork fat (I personally like pork belly and pork fat, after boiling into oil residue, fragrant!) Crisp! drooling), a few slices of ginger, a pot.

Cut the pork belly into slices and the ginger into slices. **, Add a bowl of water (a small amount) to the pot, add the pork belly and ginger slices, and then pour in an appropriate amount of cooking wine. (Ginger slices and cooking wine are both deodorant effects).

skin like clotted fat" in lard.

My family generally directly dry the pan or fry oil refining with oil, adding water to refine the oil refining method is the oil refining method I learned from friends in Sichuan, this method will be whiter and better than the color of the lard refined by the oil refining method).

On high fire, the water is boiled, and the lard at this time is milky white, and the water surface is covered with flakes of oil. After the water is boiled dry, the grease is slowly forced out, and the lard gradually becomes more and more turned to low heat. When the lard has not increased significantly, and the oil residue is golden and crispy, the lard will be boiled.

Mix with lard. The following is the production of lard mixed powder - the ingredients to be prepared are: boiled lard, powder (usually wide flat flour), chopped green onions, Hunan chopped peppers, and common condiments at home.

Mix with lard and flour.

Prepare a large bowl (knock on the point!) Big Bowl! Add 2 tablespoons of lard, 1 tablespoon of Hunan chopped chili, 1 teaspoon of salt (chopped chili pepper has a strong salt flavor), and add soy sauce (2 tablespoons of light soy sauce, 1 spoonful of dark soy sauce).

** - Add water - boil water - put in powder (you can add a little salt).

After the flour is cooked, put it in a large bowl, drizzle a little sesame oil (sesame oil), add a little radish strips, papaya shreds, etc., sprinkle with chopped green onions, and start mixing the flour!! (Because you want to mix flour, you need a large bowl!) After mixing the flour, add the crunchy and fragrant lard residue.

Homemade lard mix (with dehydrated dry pho).

A bowl of homemade lard mix is complete.

Ingredients: 2 pieces of vermicelli, 1 carrot, 1 cucumber, 1 small piece of ginger, 2 cloves of garlic, 4 sections of shallots and green onions, 3 red lantern peppers, 30 grams of crushed peanuts, 4 spoons of light soy sauce, half a spoon of balsamic vinegar, an appropriate amount of oil, a little sesame oil, a few drops of Sichuan pepper oil, a few drops of wood ginger oil, an appropriate amount of salt, a throw of sugar, and half a spoon of homemade chili oil.

A scoop of about 10 ml).

Production steps] 1. Prepare the raw materials.

2. Soak the vermicelli in cold water for an hour or warm water for about half an hour in advance, and soak until soft.

2. Finely chop the ginger and garlic, chop the shallots and shallots, and chop the red lantern peppers.

The seeds in the red lantern pepper must be kept, the main thing is to ask for this seed, it will be particularly fragrant after a stirring of hot oil, the red lantern pepper is not very spicy, but it is very fragrant.

3. The carrots and cucumbers are sliced separately.

It is recommended to use a little more cucumber than carrot.

4. Add an appropriate amount of oil to the pot, add a little sesame oil, a few drops of pepper oil, and a few drops of ginger oil, burn them together until they smoke slightly, and pour them into a bowl while hot.

I don't use much oil, and I don't feel very visible after pouring hot oil in the bowl, but it is the hot oil at this step that is particularly crucial, and the aroma fills the house.

I added very fragrant sesame oil to this hot oil, and also added a few drops of pepper oil and wood ginger oil to increase the fragrance, and the aroma was very good.

5. Then add an appropriate amount of salt, a drop of sugar, four spoons of light soy sauce, half a spoon of balsamic vinegar, four spoons of cold boiled water, half a spoon of homemade chili oil, and stir well.

Because the lantern chili pepper is for the sake of fragrance, I added a little bit of homemade chili oil to increase the spiciness a little bit, and I also like the sesame seeds in the chili oil, so I don't add it if I don't eat spicy food.

The figure below is the concentration of cold boiled water that has not been added, and this juice should be adjusted a little more, and the finished product is easier to taste. ）

6. Bring the water to a boil in the pot, put the vermicelli in the blanch for about a minute and remove it.

I like to eat cold and take it out and cool it, I haven't been cold, and it's warm when mixed out.

After the vermicelli is fished out, use kitchen scissors to cut two knives at will, otherwise it is too long and easy to get entangled.

7. Put vermicelli, cucumber shreds and carrot shreds together, pour in the cold sauce and mix well, and sprinkle chopped peanuts on the surface.

8. Done. Tips].

1. The shredded carrots will become soft after mixing, and the cold salad is also delicious, if you are not used to eating raw, you can also blanch it;

Second, the crushed peanuts should be freshly made to be more fragrant, they can be fried, they can also be baked in the oven, and it is also good to add crushed cashew nuts with baked cashew nuts.

The sun is too strong in the summer, and it's hot as soon as you go outside. I don't want to go out to eat, but what do I eat at home? Then mix a bowl of cold noodles and eat it!

by pear730 【Douguo Gourmet Official Certification Expert】Ingredients. Rice peel 200 grams.

1 egg.

Sichuan pepper oil 5 grams.

Oil cayenne pepper 15 grams.

15 grams of green pepper paste.

Salt 5 grams. Light soy sauce 10g.

Oyster sauce 5 grams.

Steps. 1. Prepare the materials.

2. Change the rice skin into small segments.

3. Put the rice peel in a small bowl.

4. After the eggs are beaten and sprinkled, stir well.

5. Pour the egg mixture into a frying pan and fry over low heat.

6. Place the fried omelet on a cutting board.

7. Cut the omelet into shredded eggs. You can cut it a little thicker.

8. Put the shredded eggs on the rice noodles.

9. Add seasonings, pepper oil, salt, light soy sauce, oyster sauce, green pepper paste, etc. to the rice skin.

10. Finished product drawing.

11. Finished product drawing.

12. Finished product drawing.

13. a finished product drawing.

Tips].1.Rice noodles are used here, so you can change your favorite rice noodles, noodles, etc. 2.You can choose the flavor of what you like. Such as chili sauce, green pepper sauce, sweet noodle sauce Deng.

Douguo Gourmet is the largest food community and trading platform in the field of family kitchens;

1858 Reading.

Liuzhou cold mix brine formula.

The secret recipe of Yulin cold mix.

The brine method of Guangxi cold mix.

Liuzhou cold mix recipe encyclopedia.

Guangdong Yangjiang mixed flour.

The spicy, salty and fragrant mixed noodles are so delicious that they lick the bowl.

Wuhan hot dry noodles, Guangdong rice noodles, Guangxi snail noodles, Shaanxi trouser belt noodles. Every city has a unique taste memory.

For Nanchang, mixed noodles are definitely the one that can make people dream!

A bite of smooth and firm rice noodles, crispy and rich side dishes, and the fragrant and oily sauce, the chopsticks flying up and down mix each rice well, and wrap it in a rich and fragrant soup.

Sitting in a street shop in the morning, taking a sip of the smooth Nanchang mixed noodles, the tastebuds of the dull and tasteless early in the morning are completely awakened at this moment!

However, authentic and delicious bibimbap can often only be eaten locally, and once out of Jiangxi, it is difficult to eat authentic Nanchang bibimbap.

This makes many homeless and out-of-town foodies regret it.

However, recently, I actually ate a super authentic Nanchang mixed noodles - Yangji Shanye Nanchang mixed noodles!

<> "Mix Flour. Ingredients: Jiangxi rice noodles.

Ingredients: green and red peppers, green onions, minced garlic, sesame seeds, ham.

Seasoning: lard, monosodium glutamate, soy sauce, oyster sauce, aged vinegar, dark soy sauce.

Method: Splash hot oil to stimulate the fragrance, with lard will be more fragrant, add soy sauce oil, light soy sauce, chicken essence Anli, here you can first taste a small amount later, the taste can be adjusted appropriately, rice field noodles boiled Song Lu burned to wash the rice soup in cold water first, and then boil the water in the pot, take it out for later use, and mix the juice with the rice noodles to fully stir, add the broken ham or your favorite ingredients, a fragrant mix of powder is completed.

1. Prepare 200g Jiangxi rice noodles. The amount of flour depends on how much you eat. You can also use Guilin rice noodles and Yunnan rice noodles instead.

2. Add two-fifths of the water to the pot, bring to a boil over high heat, and add rice noodles.

3. Continue to cook over medium heat until the rice noodles are white and soft. If there is little water and the powder is not cooked, add water and continue to cook. Flip while cooking.

4. Rinse the boiled powder with running water for 2 minutes. (If the water quality is not good, rinse it with water from the purifier).

5. Soak the rinsed rice noodles in water for 20 minutes, one is to cool down, and the other is to continue to soak off the sticky ingredients of the rice noodles. In this way, the powder will not stick together and will not be thick.

6. Heat the pan with cold oil, and after the oil temperature rises, put in the chopped dried chili peppers to burst out the aroma. The amount of chili pepper depends on personal taste.

7. Add an appropriate amount of Laotan pickles and stir-fry, and pour all the fried spices into a bowl.

8. Add olive oil, sugar, soy sauce, salt and fried peanuts. Mix well together and serve.

9. The mixed noodles are not as hot as the soup powder, you can eat them directly, and they also promote appetite. It's really pleasant to eat such a bowl of noodles in summer. You can also add a little green leafy vegetables and fresh meat slices to it, which is more nutritionally balanced.

<> "Mix rice noodles. Ingredients:

Jiangxi rice noodles. Method:

1.In a bowl, add coriander, minced garlic, dried chili peppers, and chopped green onions to a little hot oil to stimulate until fragrant. Stir one and a half spoons of light soy sauce, half a spoon of sesame oil, a little sugar, and a spoonful of aged vinegar.

2.Cook the noodles under the hot water and take out the traces of Huai Mingzen, serve the cold water for 10 seconds, drain the water and put it in a bowl, pour the sauce and stir well.

Savory Seasoning: Salty has been listed as one of the five flavors since ancient times. In cooking applications, saltiness is the main taste, is the basic taste of the vast majority of compound flavors, there is the master of all kinds of flavors, not only the general dishes are inseparable from the salty, that is, sweet and sour, sour and spicy, etc., but also to add an appropriate amount of saltiness to make it rich and palatable.

The history of human knowledge and use of salty taste is quite long, and the earliest use of salt in China is recorded in the Yellow Emperor period about 5,000 years ago. Savory seasonings include: soy sauce, salt, and sweet sauces.

Sweet seasoning: Sweetness was called sweet in ancient times, which is one of the five flavors.

Sweetness can be used alone in cooking to prepare sweet foods; It can also participate in the adjustment of a variety of compound flavor types, so that the food is sweet and delicious, and can also be used for flavor, bitterness and fishiness, etc., and has a certain anti-greasy effect. In Chinese cooking, sweetness is used more in the south, and Wuxi cuisine in Jiangsu has the heaviest sweetness, known as "sweet out, salty, thick oil red sauce". Natural sweeteners such as honey exist in nature and have long been consumed by humans.

The oracle bone inscription unearthed in Yinxu has the word "honey". By the Eastern Han Dynasty, sugar made from sugarcane juice had been used. Sweet spices include:

Honey, sugar, starch syrup.

Sour seasoning: Sour is one of the five flavors, which is widely used in cooking, but it is generally not suitable for use alone.

Acid has the effect of astringency and astringency, which can help gastrointestinal digestion; It can also remove fishy, relieve greasy, enhance flavor and freshness, make fragrant and color, appetizing and refreshing, enhance appetite, especially suitable for spring consumption. Sour seasonings include: vinegar, tomato paste.

Spicy Spices: Spicy is actually a pain to the touch rather than a taste. But because of the habit, I also treat it as a blindness. Spicy seasonings include: Sichuan pepper, chili, ginger, green onion, garlic.

Umami seasoning: Umami is a delicacy that people strive to pursue in their diets, which can make people feel comfortable and pleasant.

Umami mainly comes from amino acids, nucleotides and succinic acid, and is mostly found in meat and livestock, fresh fish, poultry eggs and other main ingredients. Foods such as monosodium glutamate, shrimp roe, fish sauce, oyster sauce, and fresh bamboo shoots can also be freshened. Umami can not exist alone, only with other flavors, can be baked clouds and the moon to shine together, so there is a saying of "no salty and not fresh, no sweet and not fresh".

Umami seasonings include: fish sauce, monosodium glutamate, oyster sauce.

The practice of mixing flour in Nanchang:

Ingredients: rice noodles, light soy sauce, dark soy sauce, salt, oyster sauce, millet pepper, green onion, ginger, garlic, thirteen fresh, Lao Gan Ma spicy vegetables, peanuts, chili noodles, white sesame seeds, sesame oil.

1. Put cold water in the pot and rice noodles in a pot under cold water.

2. Cook until the powder is completely soft. Remove from heat, cover and simmer for five minutes.

3. The rice noodle chopsticks break as soon as they are clamped, which means that it is already good.

4. Wash off the rice milk with cold water and control the moisture.

5. Prepare the required ingredients, mince the green onion, ginger and garlic, cut the millet pepper into sections, and put it in a bowl.

6. Put the chili noodles and sesame seeds on a plate, heat the oil, pour the chili noodles and cooked sesame seeds after the oil is hot, and fry the peanuts in the pot with oil.

7. Put in the seasonings in turn, light soy sauce, salt, dark soy sauce, oyster sauce, thirteen fresh, green onions, ginger, garlic, minced millet pepper, chili noodles, peanuts, and Lao Gan Ma spicy vegetables. You can also put other dishes according to your personal taste.

8. After stirring well, you can add sesame oil according to personal taste.

9. The finished product is ready to eat.

Ingredients: 150g rice noodles

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of light soy sauce, appropriate amount of green onion, appropriate amount of red pepper, appropriate amount of garlic, appropriate amount of ginger Step 1: Ginger and garlic are finely chopped. Cut the red pepper and green onion into small pieces.

Step 3: Fry the ginger and garlic in the pan until fragrant.

Step 4: Fry the red pepper in the pan until fragrant.

Step 5: Add light soy sauce and bring an appropriate amount of water to a boil.

Step 6: Add salt and stir and turn off the heat.

Step 7: Add the green onion and let it cool.

Step 8: Drain the rice noodles and put them in a container.

Step 9: Put the rice noodles into a pot and cook.

Step 10: Cook and remove with cool boiled water.

Step 11: Drain after cooling.

Step 12: Pour in the sauce, stir slightly and enjoy.

How to mix the flour sauce to make it delicious, teach you the best way to eat, all-purpose sauce, absolutely mix anything.

Ingredients: rice noodles, lettuce, peanut oil, salt, light soy sauce, Lao Gan Ma chili sauce, vinegar, chopped green onion, thirteen spices. Wash the lettuce, boil water, add rice noodles and cook for half a minute.

Add lettuce and cook for half a minute, and put a little cooking oil in the orange pot to avoid the lettuce from yellowing. Remove the moisture and put it on a plate, add salt, light soy sauce, Lao Gan Ma chili sauce, cold vinegar, and thirteen spices. Sprinkle a little chopped green onion, pour in a spoonful of hot oil and stir well.

1. Prepare ingredients: 200 grams of rice noodles, 1 lettuce, 40 grams of peanut oil, 1 gram of salt, 1 spoon of light soy sauce, 1 spoon of Lao Gan Ma chili sauce, half a spoon of cold vinegar, 1 gram of chopped green onion, and a little thirteen spices.

2. Clean the lettuce, boil the water in a pot, add the Zhenwu junmai noodles and cook for half a minute.

3. Add lettuce and cook for half a minute, and put a little cooking oil in the pot to avoid the lettuce from yellowing.

4. Scoop up the dry water and put it on a plate, and add salt, light soy sauce, Lao Gan Ma chili sauce, cold vinegar, and thirteen spices.

5. Put a little chopped green onion on the yard, pour in a spoonful of hot oil, stir well, and enjoy.