Hello, how to sell rice noodles to make them delicious

No matter how many ingredients there are, they are generally placed in the order of Mr. Cooked, Meat and Vegetarian First, here are two simple information for you to introduce the cross-bridge rice noodles. Good appetite! Cross-bridge rice noodles are composed of three parts: soup, slices, rice noodles and condiments.

When eating, use a large magnetic bowl, first put cooked chicken fat, monosodium glutamate, pepper noodles, and then scoop the soup boiled out of chicken, duck, pork ribs, pork tube bones and other boiled into the bowl and serve on the table for later use. At this time, the boiling soup is covered by a thick layer of oil to prevent it from steaming, but diners must not drink the soup first to avoid burns. The pigeon chicken should be knocked into the bowl first, and then the raw meat such as sashimi, raw meat slices, chicken, pork liver, kidney flower, squid, sea cucumber, and belly slices should be put in turn, and the chopsticks should be gently plucked to make the raw meat cooked.

Then add crispy, char siu and other cooked meats, then add peas, young leeks, spinach, tofu skin, rice...

Spicy rice noodles with meat sauce.

1. Rice noodles. The texture of the rice noodles is very important. It's hard to buy authentic rice noodles in Shanghai.

I ran a lot of places, and I bought 15 yuan and 3 catties of Jiangxi dry rice noodles in Auchan supermarket, and I needed to come back and send them myself. The technique of hair is very important, if it is not good, the taste will be much worse. I've tried various methods and this one is the best :

Boil more than one liter of water in a rice cooker or electric hot pot with heat preservation, cut off the power after boiling, put in three taels of dry rice noodles, stir well and cover the lid. After two hours, the rice noodles became fat and white, and they were not as black and thin as the dry rice noodles. This step is very important, do not use the method on the packaging.

2. Soup making. Ingredients: Raw materials for seaweed and shrimp skin soup can be bought in supermarkets, raw materials for chicken-flavored soup stock (bottled, put two spoons at a time), black fungus, and green cabbage leaves.

The production process is very simple, heat the oil and put in the ginger slices, pour the water, boil and put in the seaweed shrimp skin soup ingredients, chicken flavor soup ingredients, and washed black fungus. After boiling again, add rice noodles and green cabbage leaves, and immediately turn off the heat when boiling. The rice noodles should not be boiled and stewed, and they have been soaked in the process.

3. The production of spicy meat sauce. If you don't like spicy food, you don't need to do this step. Eating rice noodles straight is already delicious.

Ingredients: minced meat, Sichuan pepper, soybean oil, Sichuan oil and spicy seeds.

After the oil is heated again, put in ginger slices, meat puree, copy and cook, and then put in Sichuan oil and spicy seeds, move the meat sauce to red, and the spicy meat sauce is rich in fragrance. Since the spicy pepper itself is very salty and there are other seasonings in it, there is no need to put any other seasonings. I like spicy food very much, and most of the spicy seeds in Shanghai are not too spicy and not strong enough.

I searched for a long time to find this spicy and oily nut for my palate.

4. After the rice noodles are out of the pot, pour on the meat sauce and mix well, and you can enjoy the pull. If you like salty, add assorted pickles.

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.

1. Rice noodles are made of fresh rice with amylose content of 20% to 25% medium gel consistency as raw materials, and are made through a series of more than ten processes such as impurity removal, washing, soaking, grinding, gelatinization, molding, and cooling.

2. Rice noodles are made of rice, long strips, white in color, tough, take out after boiling in boiling water, put them in broth, generally mix in chopped green onions, soy sauce, salt, monosodium glutamate, spicy oil, meat sauce, and eat while hot. Vermicelli is similar to it, but with a different taste.

3. In the ancient cooking book "Food", rice noodles are recorded as "can". People are accustomed to calling rice noodles "sour pulp rice noodles", "sour powder", "dry rice noodles", and "rice noodles". It is rich in carbohydrates, vitamins, minerals and enzymes, etc., and has the characteristics of rapid and uniform ripening, not rotten cooking, refreshing and tender, not turbid after boiling, and easy to digest, especially suitable for casual fast food.

1. Prepare rice noodles, minced ginger and minced beef. Heat the oil, add the minced ginger and stir-fry until fragrant, then add a spoonful of sauerkraut and bean paste.

2. Add minced meat and stir-fry evenly, add water, and cover the pot. Bring to a boil over high heat, reduce heat to medium and simmer for 20 minutes.

3. Add salt, put in the rice noodles, and the rice noodles can be cooked and then out of the pot.

4. Rice noodles, traditional Chinese snacks. Rice noodles are made of rice, long strips, the cross-section is round, the color is white, there is toughness, after a little boiling in boiling water, take it out, put it in the broth, generally mix in chopped green onion, soy sauce, salt, monosodium glutamate, spicy oil, meat sauce, and eat it while it is hot. Vermicelli is similar to it, but with a different taste.

In the ancient cookbook "Food", rice noodles are recorded as "can".

Homemade rice noodles with minced meat.

1.Green onion, ginger, garlic and meat, mince separately and set aside.

2.Boil water in a pot, after the water boils, add the rice noodles, remove them quickly after boiling soft, and put them in cold water for later use. Because you have to cook later, don't cook it for too long. In addition, if you buy fresh rice noodles, you don't need to cook them in advance.

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

4.Add the minced meat, stir-fry to change color, then add cooking wine, light soy sauce, salt, and a pinch of salt to taste.

5.Add the stock to the boil, and you can do without water.

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

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

Tomato curry meatballs and rice noodles.

1.Peel and slice the tomatoes or dice, set aside.

2.Heat oil in a pan, add tomatoes and stir-fry until juice is released, add black pepper and continue to stir-fry.

3.Add water and boil for about 15 minutes.

4.Add the curry cubes and cook until melted and the aroma wafts out.

5.Add the meatballs, wait for the meatballs to float, and add the rice noodles.

6.Once the rice noodles are cooked, add salt to taste, and you're done.

Laotan sauerkraut minced pork rice noodles.

1.After the rice noodles are soft, let them cool in cold water and set aside.

2.Cut the meat into minced meat, shallots, and sauerkraut into small pieces or minced pieces, and set aside.

3.Heat oil in a pan, add minced meat and stir-fry to change color.

4.Add the sauerkraut and dried chili peppers to bring out the fragrance, add cooking wine, light soy sauce, oyster sauce and a little sugar and continue to stir-fry.

5.Add the broth, add salt to taste, add rice noodles, boil and drop two drops of pepper oil, pour into a bowl and add shallots.

Hot pot rice noodles. 1.Finely chop the ginger, chop the green onion, slice the garlic and set aside.

2.Heat the oil in a pan and add a small spoon of Pixian bean paste to stir-fry the red oil.

3.Add a small piece of hot pot base, adjust how much you like, and after the fragrance comes out, add stock or water.

4.Bring the green onion, ginger, and garlic to a boil, add other favorite side dishes, and cook.

5.When boiling the soup base, prepare another pot of boiling water, add the rice noodles to cook, and then pass them in cold water for a while to increase the elasticity of the rice noodles.

6.Put the rice noodles in a bowl, pour the soup base over them, and sprinkle with chopped green onions.

Fat beef rice noodles in sour soup.

2.Heat oil in a pan and stir-fry with green onions, ginger and garlic until fragrant.

3.Pour in the pickled pepper and continue to stir-fry, and add an appropriate amount of water.

4.Add the rice noodles and add salt, light soy sauce and a little sugar to taste.

5.Add the garnish, bring to a boil and remove with the rice noodles.

6.In the remaining soup, put an appropriate amount of fat beef slices, and pour the meat slices into a bowl together with the soup after the meat slices change color.

Tips: The heat of rice noodles is very important, and if it is hard, it will affect the taste and be difficult to digest. If you cook it for a long time, it will break as soon as you clamp it, and you can't pick it up completely.

Dry rice noodles or coarse rice noodles are recommended to be soaked in advance to soften before cooking, or you can boil them in boiling water a little, remove them after they become slightly soft, cool them with cold water, and finally mix them with the soup base or simmer them for a short time.

Fresh rice noodles or fine rice noodles can be washed with warm water and boiled directly in the soup base to soften.

If you're a beginner, it's highly recommended to start virtually, why? 1. Someone to teach this I believe that it is very important for novices What is the most helpless thing for novices is that they will not be able to do virtual It is taught by someone. 2. Low investment, no risk of pressing goods, 3. Fast reputation, I believe everyone knows that open** No.

Credibility No matter what you sell, it's hard to sell, buy by yourself, can't sell it, waste money and time, and lose yourself in the end. Therefore, combined with the above 2 points, doing virtual not only has a fast reputation, but also does not have to worry about pressing the goods.

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.