Rice noodle method I want to learn how to make rice noodle to open a store Who can help

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1. Appropriate amount of rice noodles.

2. Appropriate amount of greens.

3. Appropriate amount of chili flakes.

4. Appropriate amount of garlic and Sichuan pepper.

5. Appropriate amount of oil.

Empirical Steps:1 meter noodle is suitable for the amount of holes per mu, cook the finished rice noodle and then put it in cold boiled water, drain the water and put it in a bowl.

2. Put the scalded greens on the rice noodles with 2 appropriate amount of green vegetables, then put the garlic paste in turn, and the pepper noodles on the side.

3. Heat the oil in a pot with an appropriate amount of chili noodles, boil some peppercorns, then pour the oil into a plate and pour it on the chili noodles and garlic paste.

4. Appropriate amount of garlic and peppercorns, and then put other seasonings and mix well.

5. 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 to transport the resistant files, and the ones I sent over in Siyang are more to taste.

1. Buy some cavity bone stew, put some ginger slices when stewing, remove foam after boiling, and then simmer for 1 hour, add salt and a little chicken essence when it is almost cooked.

2. The supermarket has rice noodles for sale, the kind in bags, soak them in boiling water after buying them back, feel that they can be soaked after they are boiled, and then take them out and soak them in cold water (they can be gently pinched off by hand to indicate that they have been soaked).

3. Prepare some chicken, which is also available in the supermarket, and you should buy the one without bones and with skin. Cut into cubes, add starch, soy sauce, pepper, salt, garlic (minced into minced pieces, you can have more, so that the taste is stronger).

4. Prepare to fry the chicken, pour in an appropriate amount of oil, put in the chili noodles and stir-fry (be careful of the chili peppers, otherwise the taste will be bitter), then put in the chicken and stir-fry, add monosodium glutamate when it is almost cooked.

5. Blanch the rice noodles with boiling water again, remove them and put them in a bowl, add soup, chicken, shallots, monosodium glutamate, soy sauce, and pepper to eat.

1. Wash the oyster mushrooms, cut them into sections, and cut them into pieces. Wash the bean sprouts and parsley and cut into small pieces. Pork slices, topped with soy sauce and starch.

2. Wash the rice noodles and soak them in water, I didn't buy dry rice noodles, just soak them for a few minutes. If it is dry rice noodles, you can soak them in boiling water and add a lid to soak them quickly.

3. Fill the pot with water, bring to a boil, put the rice noodles into the pot and cook for a while, gently stir with chopsticks to disperse, cook until the rice noodles become fat and soft, turn off the heat and simmer for a few minutes.

4. Scoop out the rice noodles and put them in a basin for later use. It can be cooled and opened once, and the taste will be more chewy.

5. Put oil in the frying pan of brother celery, add pork, stir-fry, when the meat changes color, add ginger and garlic, and stir-fry the red oil with bean paste. Dusty book.

6. Add oyster mushrooms, stir-fry until soft, add soy sauce and peppercorns, add water after stir-frying until fragrant, it is better to have broth.

7. After the water boils, add mung bean sprouts, and add salt and vinegar to taste. Pour all the soup pots into the bowl with rice noodles and sprinkle with coriander!

Ingredients: 120 grams of rice noodles (most of the soup bowl), 50 grams of ground pork, 10 grams of pea tips, leeks, bean sprouts, pickled vegetables, 2 grams of refined salt and chili oil, 3 grams of salty soy sauce (dark soy sauce), 1 gram of minced ginger and white pepper, 100 grams of pork rib soup.

Method: 1. Prepare rice noodles first. This time I used Nakawase powder, and it was easier. Boil in a large pot of cold water until the water boils, turn off the heat and simmer for 10 minutes, rinse with cold water and soak again. Remove and drain when in use.

2. Chop the meat and add a little water to make it easy to disperse. Wash and pick all vegetables. Cut the leeks into inch segments, chop the sauerkraut, and chop the ginger into puree. Pork rib broth bring to a boil.

3.Put a small pot on high heat, add boiling soup, add white pepper, minced ginger, chop the meat when boiling, and stir the meat apart, put salt, salty soy sauce, and minced pickled vegetables in order.

4.Then add the rice noodles. After boiling, add the leek segments, pea tips, bean sprouts, and wait for the soup to open again. Drizzle in chili oil before removing. Pour it into a soup bowl with regular noodles and garnish with chopped green onions and coriander.

1. Trim the excipients. Clean the green onion, ginger, garlic and meat, and mince them separately for later use.

2. Boil rice noodles. Boil water in a pot, after the water boils, put in the rice noodles, take them out quickly after boiling soft, and put them in cold water for a standby stool. Because you have to cook later, don't cook it for too long.

3. Stir-fry until fragrant. Heat oil in a pan, add green onion, ginger, garlic and five-spice powder and stir-fry until fragrant.

4. Take and season with travel. Add minced meat to the pot, stir-fry to change color, then add cooking wine, light soy sauce, salt, and a little salt to taste.

5. Bring to a boil. Add the stock to a boil over high heat, and if you don't have the stock, you can use water.

6. Add the rice noodles. After boiling the broth, add the rice noodles and cook for about 1 minute, don't take too long, and it's ready to cook.

7. Done. Finally, according to personal preference, add chili oil, chopped green onion, coriander, pepper and other final seasoning.

1. Soak rice noodles.

2. Stew chicken broth.

3. Add the rice noodles.

4. Put side dishes.

5. Put the powder to accompany the false smell of reeds.

Empirical Steps:1. Soak the rice noodles, first soak the rice noodles in clean water for 30 minutes, and then tear the rice noodles that are about to bubble by hand.

2. Stew the chicken soup, add water to the pot when soaking the rice noodles, put the stewed chicken ingredients, and stew the chicken.

3Put in the rice noodles, put the rice noodles in the chicken broth and cook them.

4Put the side dishes, put some peanuts, shredded kelp, chopped green onions, chopped garlic sprouts, salt, chicken essence. Cook again.

5. Put condiments and some sesame paste, according to personal taste. Stir well, and then drizzle some sesame oil. Home-style rice noodles are ready.