Can anyone give me a recipe for boiling rice noodles, thank you

The practice of Yunnan Luxi Liang Rice Noodles is detailed in detail Cuisine and efficacy: Yunnan Guizhou cuisine Qi replenishment recipe Spleen and appetizing recipe.

Taste: salty and umami Process: Mix Yunnan Luxi Liang Rice Noodles Production Materials: Ingredients: Indica rice flour (rice noodles) 200 grams.

Excipients: 10 grams of chicken, 3 grams of white radish, 3 grams of carrots, 3 grams of leeks, 2 grams of fungus, 2 grams of jellyfish skin, 2 grams of mint, 2 grams of coriander, 10 grams of eggs, 1 gram of sesame seeds, 1 gram of peanut kernels (stir-fried).

Seasoning: 3 grams of sweet soy sauce, 3 grams of soy sauce, 1 gram of Sichuan pepper oil, 2 grams of chili oil, 2 grams of green onion juice, 2 grams of ginger juice, 2 grams of vinegar, 1 gram of monosodium glutamate, 1 gram of mustard, 1 gram of sesame oil Teach you how to make Yunnan Luxi cold rice noodles, how to make Yunnan Luxi cold rice noodles are delicious 1Shred chicken (cooked), red and white radish, jellyfish, and fungus respectively;

2.Wash and cut leeks and coriander;

3.Wash the rice noodles in cool boiled water, drain the water, and put them in a bowl;

4.Put red and white radish shreds, leek segments, hair fungus, jellyfish shreds, mint, coriander segments, shredded chicken, crispy, and braised eggs (arranged);

5.Mix well to taste when serving.

I hope mine can help you, hope, thank you;

Recipe for cooking rice noodle soup: green onions, Sichuan pepper, Pixian bean paste, red oil, star anise, grass fruit, cinnamon, orange peel, aftertaste. When making the rice noodle soup base, you can first boil the big stick bone into a fresh soup, and then wrap the ingredients of green onions, Sichuan pepper, Pixian bean paste, red oil, star anise, grass fruit, cinnamon, orange peel, and aftertaste with a sand cloth, put them into the soup made of big stick bones, and then boil them for 40 minutes.

Rice noodle method

To make rice noodles, you need to prepare some side dishes, such as mushrooms, green vegetables, eggs, coriander, beef balls, etc., soak the rice noodles you bought back with boiling water, and the soaking time will take at least an hour.

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, and then take out a bowl of rice noodles and put them in the bowl, pour the boiled soup base into it, and then boil the side dishes a little, neatly stack them into the bowl, cut the hard-boiled eggs, and put them together.

Precautions

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 nutrition.

Boiled rice noodles, with a good chef's fresh soup stock, come or laugh from Yunnan, rich in taste, suitable for all kinds of auspicious flavor of rice noodles, fresh and fragrant, no fragrant Tuanfeng essence.

Raw materials:

20 grams of chicken breast, pork belly, pork kidney, mullet meat, squid, oily fish maw, ham, coriander, shallots, and net chicken pieces, 50 grams of water bean skin, cabbage heart, bowl of bean tips, green onions, bean sprouts, mushrooms, and 200 grams of rice noodles.

Method: 1Cut the meat into thin slices, blanch it in flavorful water, and then cool it and put it on a plate;

2.Blanch the rest of the ingredients in another pot, cool and then cut into sections and put on a plate;

3.Serve with chopped coriander, chopped green onions, chili peppers and blanched rice noodles;

4.Bring the chicken fat to 7 hot, then put it in a bowl, pour in the boiling broth, add seasonings and serve;

5.When eating, first blanch the meat slices until white, blanch the green vegetables slightly, then put down the rice noodles, sprinkle a little green onion and coriander.

Fill in three more practices:

The practice of crossing the bridge rice noodles is one.

Rice noodle ingredients: 200 grams of rice noodles, chicken breast, pork belly, pork kidney, mullet meat, squid, oily fish maw, ham, coriander, shallots, 20 grams of chicken nuggets, 50 grams of shuifa bean skin, cabbage heart, bowl of bean tips, green onions, bean sprouts, and mushrooms.

Production process:1Cut the meat into thin slices, blanch it in flavorful water, and then cool it and put it on a plate;

2.Blanch the rest of the ingredients in another pot, cool and then cut into sections and put on a plate;

3.Serve with chopped coriander, chopped green onions, chili peppers and blanched rice noodles;

4.Bring the chicken fat to 7 hot, then put it in a bowl, pour in the boiling broth, add seasonings and serve;

5.When eating, first blanch the meat slices until white, blanch the green vegetables slightly, then put down the rice noodles, sprinkle a little green onion and coriander.

Seaweed shrimp skin soup, chicken flavor stock ingredients, green cabbage leaves, one by one in the pot.

Spicy rice noodle method.

Method: Cut the meat into thin slices respectively, blanch the flavorful water and then cool and put it on a plate; Blanch the rest of the ingredients in another pot, cool and then cut into sections and put on a plate; Serve with chopped coriander, chopped green onions, chili peppers and blanched rice noodles; Bring the chicken fat to 7 hot, then put it in a bowl, pour in the boiling broth, add seasonings and serve; When eating, first blanch the meat slices until white, blanch the green vegetables slightly, then put down the rice noodles, sprinkle a little green onion and coriander.

Ingredients: fried chili paste; Peanuts are fried until they are crushed with a knife, and the hot pot material package is a little quick "Be sure to use Sichuan spicy hot pot base" salt, monosodium glutamate, minced meat, and the big ingredient "The recipe can't be said" can be replaced with 13 spices, and the taste is also good, dark soy sauce, bone broth.

Method: Fry the minced meat first, heat the pot, put some salad oil, fry the green onion and ginger, after frying, pour the minced meat into the pot to fry. Be sure to fry the oil, then put the dark soy sauce to change the color, add cooking wine, ingredients, salt, and fry for a while.

Put an appropriate amount of salt and monosodium glutamate in the bowl, put the hot pot ingredients into the bowl and melt it with bone broth, soak the rice noodles in water, put them in boiling water with a drain, and you can enter the bowl after 3 times, and finally put minced meat, peanuts and chili peppers, and a bowl of fragrant spicy rice noodles is ready.

Rice noodles are mainly divided into two types according to the production process: sour pulp rice noodles (traditional way) and dry pulp rice noodles (self-concealed with Dan ripening or steaming methods). The traditional process is more complicated, and most of the rice noodles are now produced by self-cooking or steaming.

The self-ripening method is relatively simple, directly soaking the rice (preferably early indica rice, small viscosity, waxy taste), grinding, flouring, squeezing self-ripening, pergola maturation, fresh or dried sales. The steaming method is improved on the self-cooking method, and the extrusion self-cooking is changed to two processes: steaming powder, squeezing silk, and re-steaming. However, self-cooked or steamed rice noodles (including rice noodles) have problems such as poor gluten, not resistant to cooking, broken strips when boiled, no bones, and not resistant to foaming, and powdered when soaked.

Now, Tianxi Gongzao Disturbance Division research and development of the gluten source has completely solved these problems, the gluten source is in accordance with the "food additives use standard GB2760-2011" provisions of the scientific compounding, and by the Shandong Provincial Bureau of Quality and Technical Supervision review and approval of the use, by the General Administration of Quality Supervision, Inspection and Quarantine issued the "National Industrial Products Production License" (referred to as QS certificate), safe and legal. The rice noodles processed by the gluten power source with QS certificate have a smooth taste, are resistant to boiling and foaming, continuous strips, no muddy soup, and fresh rice noodles can also extend the preservation time. The gluten power source is also suitable for sour rice noodles.

Authentic Yunnan rice noodle exchange.

The new way to eat the rice Qiaojin line is coming to the old iron filial piety sedan chair base, and the spicy sail filial piety rice noodles are simple and easy to learn.

1. Ingredients: 2 kg of rice noodles, 1 kg of chives, 1 pack of chili oil, 1 kg of coriander, 1 pack of chicken essence, 1 pack of monosodium glutamate, 1 bucket of salad oil.

2. Soak the dried rice noodles in warm water for about 4 hours to make the rice noodles soft. This will save you some time when you do it in the pot in the next step.

3. Put the soaked rice noodles in a pot of boiling water and then soak them to make them fully softened, and when the color turns white, it means that it is ready.

4. Remove the blanched rice noodles from the pot, put them in a clean basin with clean water, and soak them again.

5. Add an appropriate amount of salad oil to the pot, heat, add chopped green onions, tomatoes, etc.

6. When the pan is almost fried, add the stock, which can be chicken broth or pork bone broth.

7. Boil the water until it boils, add a part of the rice noodles soaked in water, and only one bowl at a time, not too much.

8. Let the rice noodles soften sufficiently, and they can be removed after about 2-3 minutes. Place in the prepared bowl.

9. Then add coriander, chopped green onion, chicken essence, monosodium glutamate, chili oil, etc. to the bowl.

10. Finally, stir the rice noodles well, and then add the soup in the pot, so that a delicious rice noodles is made.

1. Casserole rice noodles.

Raw materials:Sesame seeds, salt, sugar, vinegar, soy sauce, sauerkraut, red pepper, ginger, dried rice noodles, green onion, coriander, garlic.

the practice of rice noodles in a casserole; First, soak the fine rice flour until soft, then remove and drain; Finely chop the sauerkraut; Chop the coriander, ginger, chili pepper and green onion into minced pieces and set aside. Pour oil into the pot and heat it and start stir-frying the ingredients, add ginger, garlic, chili, sesame seeds, and stir-fry until fragrant, and then add an appropriate amount of soy sauce and vinegar to stir-fry. Pour in the soup, boil with auxiliary ingredients for about 1-2 minutes, put in rice noodles, or you can put in the rice noodles that have been boiled in the soup first, boil for too long, add an appropriate amount of salt and vinegar, sugar, a small amount of sauerkraut or cooked peanuts and stir evenly.

Add green cabbage leaves, coriander, bean sprouts, minced green onions, etc., the practice and recipe of such casserole rice noodles are simple and fast, and the casserole rice noodles can be made out of the pot, this practice is more common in the south, northerners are mainly spicy, some places like to eat sour and spicy, and one side of the water and soil raises one side of the casserole rice noodles in different ways of preference. Raw materials:Sesame seeds, salt, sugar, vinegar, soy sauce, sauerkraut, red pepper, ginger, dried rice noodles, green onion, coriander, garlic.

2. Cross the bridge rice noodles.

ingredients; 300g of rice noodles, 20g of osmanthus sausage, 20g of pork ribs, 15g of ham, 20g of crab sticks, 15g of kissing intestines, 30g of small green vegetables, 20g of bean sprouts, 20g of enoki mushrooms, 15g of 1000 zhang. 500g fresh stock.

Methodology steps; Put 5 grams of salty salt, 10 grams of chicken essence, and 10 grams of fresh spices in the casserole. Add an appropriate amount of fresh broth** to boil, put in the meat dishes first, add the boiled rice noodles according to the meat dishes that the guests like, cook for 2 minutes and then put in the vegetarian dishes. Choose to add according to the customer's favorite vegetarian dish, and finally add the sauce coriander and chives, and a pot of fragrant casserole rice noodles can be served