How to dry mix rice noodles, how to mix rice noodles

Dry mix Guilin rice noodles.

Materials. A handful of rice noodles lean pork 150g

A bowl of sour bamboo shoots A bowl of capers.

Ham 50g green onion 10cm.

Edible oil 100g five-spice powder appropriate amount.

Salt to taste, light soy sauce to taste.

Chili oil depends on personal taste.

Steps. 1 Soak rice noodles in hot water at least 2 hours in advance, and soak in cold water more than 5 hours in advance.

2 Soak the rice noodles until they turn white, and when you pinch them with your fingers, they will break.

3 Shred the meat, chop the capers, and buy the sour bamboo shoots in a silky shape, just wash them and soak them.

4 Shred the pork and grab it with starch water to make the meat more tender, otherwise the shredded meat will become dry and hard when fried directly. Then you can fry it in the pan, you only need to put some chopped green onions, light soy sauce, and salt, so that it is very tender.

5 Dice the ham and fry the capers, no need to put salt, both ham and beans contain salt.

6 Put more oil in the sour bamboo shoots, simply fry them, commonly used light soy sauce, five-spice powder, no need to add salt. You can put a little water, simmer a little, leave some soup, don't be too dry, otherwise it is not easy to taste when mixing powder. So that the ingredients for the dry mix are ready, and a portion of chili oil is added.

7 Boil the rice noodles in a pot under boiling water, and the soaked rice noodles will boil for about 5 minutes. I don't know if it's ripe or not, but you can taste it.

The ingredients are: half a kilogram of dried rice noodles, an appropriate amount of sour mustard greens, an appropriate amount of capers, an appropriate amount of dried radish, an appropriate amount of cooked peanuts, an appropriate amount of chili peppers, chopped green onions; Ingredients: 1/2 tablespoon corn oil, 1 tablespoon of brewed balsamic vinegar, 3 tablespoons of light soy sauce or soy sauce, 1/2 tablespoon of chicken essence, appropriate amount of salt, 1/2 teaspoon of salt and pepper, 1 tablespoon of chili oil.

Step 1: Use a deep pot to boil a pot of water, put the dry rice noodles in the pot when the bottom of the pot and around the bubbles, the dry rice noodles can be cut shorter, the dry rice noodles Longbao is bought in the vegetable market, 4 yuan a catty, each time you cook half a catty, you can cook a large pot, enough for 3 people to eat.

Step 2: When cooking rice noodles, you can prepare side dishes, which are generally matched with sour mustard greens, capers, dried radishes and peanuts, which can be a single kind or prepare several more, and the mother will generally fry them in advance.

Step 3: Cook the dry rice noodles for about 8 minutes, they are very soft with chopsticks, and you can turn off the heat if you can pinch them with your fingernails.

Step 4: Soak the boiled dry rice noodles in cold water for a few minutes, or put them under the tap for 2 minutes, so that the rice noodles will not stick together after cooking.

Step 5: In a small bowl, add corn oil, balsamic vinegar, light soy sauce or soy sauce, chicken essence, salt, salt and pepper and chili oil, mix well, adjust the amount of salt and chili oil according to taste. Balsamic vinegar is best brewed, not blended, and those who like the taste of aged vinegar can also change to aged vinegar.

Step 6: Fill the noodle bowl with an appropriate amount of rice noodles, add two spoonfuls of cold sauce, add a variety of side dishes and a little chopped green onion. Don't have too much cold sauce, just mix the rice noodles well.

Mix the cold sauce, rice noodles, and side dishes well and eat. Especially when the spring and summer seasons change, if you don't want to eat, eat a bowl of hot and sour cold rice noodles, which is really appetizing.

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Prepare ingredients and seasonings.

Minced garlic + chopped green onion + sesame + millet spicy + seasoned oil and spicy seeds + peanuts + mustard.

2 tablespoons of rock digging soy sauce, 1 tablespoon of juan zi vinegar, 1 tablespoon of Sichuan pepper powder, a pinch of salt and a pinch of chicken essence.

Pour the rice noodles into the pot and cook for 2 minutes, remove them.

There are many unique ways to make rice noodles, especially to make rice noodles into rice noodles, which should be very popular with many friends, and the method is not very complicated, but there are many friends who don't know how to do it.

1. Steps to mix rice noodles

It is actually very easy to make half rice noodles, first of all, prepare an appropriate amount of high-quality rice noodles, soak them in water and clean them, and then put it in the pot, add water to cook it, scoop it up directly, put it on the plate and let it cool, and then prepare some seasonings, such as chili sauce, pepper, edible salt, soy sauce, etc., put these seasonings together and stir them evenly, and then keep an eye on mixing rice noodles, the method is particularly simple.

2. The practice requirements of mixing rice noodles

Although it seems that the practice of mixing rice noodles is very easy, there are also some requirements in the production process, first of all, we should pay attention to the selection of raw materials, to ensure that its quality is good, rice noodles should choose high-quality rice noodles, and the seasonings should also choose excellent excitement and guess quality, in the process of cooking rice noodles, we must pay attention to the control of heat, time control, the fire is not too large, the time can not be too long, if the cooking time is too long, it will be boiled rotten, and the taste of eating will become worse.

3. The characteristics of the bright type of rice flour

If you want to make the taste better, then you can also put it in the refrigerator to refrigerate, and then take it out to eat, then it will be more comfortable, which is very suitable for eating in summer, eating rice noodles can not only mobilize our appetite, but also can play a role in promoting digestion, thanks to the cellulose contained in rice noodles, so if you have a desire or poor digestion, you might as well try to make rice noodles to eat.

Extended reading: Rice noodles The practice of rice noodles.

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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.

The home-cooked recipe for dried rice noodles is:

Ingredients: 300 grams of rice noodles, 1 sharp pepper, 2 spoons of chopped pepper, appropriate amount of chives, appropriate amount of coriander, appropriate amount of garlic, appropriate amount of cooked peanuts. Excipients: 1 sharp pepper, 2 spoons of chopped pepper, appropriate amount of chives, appropriate amount of coriander, appropriate amount of garlic, appropriate amount of cooked peanuts.

1. Prepare the ingredients. 300 grams of rice noodles, appropriate amount of chopped chili pepper, 1 sharp pepper, appropriate amount of chives, appropriate amount of coriander, appropriate amount of garlic, appropriate amount of cooked peanuts. The amount of chili pepper is to your taste.

2. Soak the rice noodles in water for 3-5 hours in advance until the rice noodles become soft.

3. Finely chop the pepper, coriander, chives and garlic for later use.

4. Pour an appropriate amount of water into the pot, put the rice noodles in the pot and cook for 2-3 minutes after the water boils. Then remove and put in cool, boiled water.

5. Pour an appropriate amount of oil into the pot, after the oil is hot, put the chopped spicy Tanchun pepper into the pot and stir-fry the red oil, and then put the minced garlic into the pot and stir-fry the flavor of the fragrant sun's spine.

6. Pour the fried chili pepper and oil into a large bowl, then put the minced pepper into the bowl, then add half a spoon of salt, half a spoon of chicken essence, 1 spoon of sugar, 2 spoons of light soy sauce, stir well and then let it cool, and the sauce is ready.

7. Drain the rice noodles and remove them, then pour in the sauce and mix well.

The home-cooked preparation of dried rice noodles is as follows:Ingredients: 120 grams of dried rice noodles, 40 grams of cold sauce, 20 grams of capers, 20 grams of dried radish, and an appropriate amount of grandmother's vegetables.

Excipients: appropriate amount of chopped pepper and appropriate amount of chopped green onion.

1. Prepare the ingredients and portions.

2. Boil a pot of boiling water, put the dried rice noodles and cook for about 8 minutes.

3. Cook the rice noodles to the extent that they can be broken with chopsticks.

4. Remove the rice noodles from the cold water and pour out the water.

5. Add cold sauce to the rice noodles, add side dishes and mix well to eat.

1. Wash the pot and pour an appropriate amount of water into the pot; 2. After the water in the pot is boiling, put an appropriate amount of dry rice noodles into the pot, then cover the pot and continue to cook; 3. Wait until the dry rice noodles are boiled for seven or eight minutes, scoop them up and put them in a bowl; 4. Rinse the rice noodles with cold water; 5. Wash the pot, cut the green onion and prepare, then pour an appropriate amount of oil into the pot, and then put the green onion and salt into the pot. <

Wash the pot and pour an appropriate amount of water into the pot;

After the water in the pot is boiling, put an appropriate amount of dry rice noodles into the pot, then cover the pot and continue to cook;

Wait until the dry rice noodles are cooked for seven or eight minutes, scoop them up and put them in a bowl;

Rinse the rice noodles with cold water;

Wash the pot, cut the green onions and prepare, then pour an appropriate amount of oil into the pot, and then put the green onions and salt into the pot;

When the chives smell come out, pour an appropriate amount of water into the pot and cover the pot.

After the water boils, pour the washed rice noodles into the pot and continue to cook, and after the rice noodles are cooked, add an appropriate amount of chicken essence, and then you can get out of the pot after flavoring.

There are dry and wet rice noodles, so do you know how to make dry rice noodles delicious? In this issue, I will introduce you to the practice of dried rice noodles, if you are interested, take a look!

How do you make dried rice noodles delicious?

I bought some dry rice noodles, and I usually eat rice noodles simply by boiling and cooking, and I am always a little tired of eating like this, are there any other delicious ways to eat dry rice noodles? Let's introduce how to make delicious fried rice noodles!

Prepare the ingredients Rice noodles, shrimp, ham sausage, carrots, green and red peppers, green vegetables, green onions, ginger, garlic, soy sauce, salt, sugar.

Step 1) Soak the dried rice noodles in warm water for about five minutes, and then drain the water;

2) Wash the shrimp, add cooking wine, salt and cornstarch to marinate;

3) Shred green and red peppers, carrots, ham sausages, and mince green onions, ginger and garlic;

4) Pour oil into the pot, add green onions, ginger and garlic and stir-fry until fragrant, then add rice noodles and stir-fry together;

5) Add the sliced ham sausage, carrots and green and red peppers, then add the marinated shrimps;

6) After stir-frying for a while, pour in soy sauce, add a little salt and sugar, and add a little water if it is too dry;

7) Finally, add the greens, stir-fry together, and then you can get out of the pot;

Tips When frying rice noodles, you should stir-fry and stir-fry more oil to prevent the rice noodles from getting together, dry rice noodles need to be soaked for several hours if they are soaked in cold water, if they are soaked in hot water, they can be soaked soft before frying, and they don't need to be soaked for too long.

Difference Between Dry and Wet Rice Noodles.

The difference between dry rice noodles and wet rice noodles, with the improvement of people's living standards, and the increasing pace of work, people's dietary structure is also undergoing huge changes, the pattern of food continues to increase, high-quality dry rice noodles are white and crystalline, and tough, smooth, tender, thin, fragrant and well-known at home and abroad, dry rice noodles, vermicelli because of its easy use, delicious taste, diverse food methods (can be fried, soup, steamed, cold dressing), and won people's preferences.

The difference between dry rice noodles and wet rice noodles is that they are stored for a long time without deterioration (the shelf life is 3-12 months), and the sales scope can be extended to all parts of the country and even exported overseas. Let more consumers really taste authentic and high-quality rice noodles. Therefore, for countless entrepreneurs to realize the dream of getting rich, invest in the dry rice flour processing industry, industrial mass production cost is low, quality assurance, and has broad market prospects.