The casserole rice noodles in the north are particularly delicious, what are the steps to make it?

Casserole rice noodles, no one is unfamiliar, I like to eat, my husband loves to eat more, and when I meet people, I praise me for making the best, saying that it is more fragrant than the 30-year-old chef in his hometown, haha, in fact, this is a matter of personal taste, I added the key ingredients he likes to the casserole rice noodles, this is his favorite!

Of course, this is only one of the reasons, the casserole rice noodles are delicious, and it is definitely not possible to add a secret lore**, whether it is from the selection of materials or matching, and the production is also important.

As a member of the ultimate hobby of eating, Ye Zi's love for rice noodles is also incomprehensible to ordinary people, and every time he goes to a place, he will always look for it everywhere, just like the last time he went to Yunnan, he first had to eat two bowls of rice noodles across the bridge.

But when I eat it, I still feel that what I make is more palatable, and it feels easier to make it myself, and when I do it myself, I seem to forget the experience of the chefs everywhere, and I do it according to my own ideas, according to my own taste, hey, everything is so beautiful.

If you want to say who invented this casserole rice noodles, I really want to praise it, not only delicious, but also particularly nutritious, a pot of casserole rice noodles has cereals, meat, eggs, beans, mushrooms, vegetables, food diversity, balanced nutrition.

Long story short, back to the beginning, why does my husband praise me for the deliciousness of this casserole rice noodles? In fact, the reason is that I added some Sichuan kimchi and secret five-spice chili oil that I made, (the practice of Sichuan kimchi and five-spiced chili oil has been shared in detail before), these two things are added, it is difficult to think about whether they are fragrant, and my husband, as a Sichuanese, will of course like it very much.

【Ingredients】

100 grams of rice noodles, 60 grams of beef rolls, 5 grams of dried fungus, one piece of bean skin, 60 grams of enoki mushrooms, 60 grams of rape, 4 quail eggs, three pickled peppers, a piece of pickled ginger, two sections of pickled cowpeas, an appropriate amount of chicken soup, a little light soy sauce, a few drops of pepper oil, and an appropriate amount of chopped green onions.

[Steps].

1. Prepare raw materials.

Soak the rice noodles in warm water in advance, soak the dried fungus in cold water in advance, and cook the quail eggs in advance.

2. Add chicken soup to the casserole, I happened to have chicken soup at home when I made rice noodles, so I used it, it tasted better, if I didn't have it, I could add some chicken essence with boiling water.

3. Pickled peppers, pickled ginger, and pickled cowpeas, all chopped.

Please refer to my "Sichuan Kimchi" article for these methods, if you don't have it, you can add some mustard and chop it instead.

4. The accessories are ready, the bean skin is cut into shreds, and the soaked fungus is also cut into shreds.

5. Bring the soup to a boil, add chopped pickled ginger, pickled pepper, pickled cowpeas, and soaked rice noodles.

6. Add a teaspoon of secret spiced chili oil.

7. After the rice noodles are cooked, add various auxiliary materials to blanch.

8. After the cooked quail eggs are shelled, put them in, add a little light soy sauce and a few drops of pepper oil according to your taste.

9. Serve, sprinkle with chopped green onions, and go!

In fact, it is to prepare the rice noodles, and then prepare quail eggs, konjac, duck blood, and some of your favorite side dishes, plus some spicy ingredients, put them in a casserole and simmer over low heat, which is very delicious, especially spicy and delicious.

1 rapeseed, 250 grams of rice noodles, 50 grams of enoki mushrooms, an appropriate amount of sweet and spicy, an appropriate amount of fish balls, 15 grams of bean paste, and 2 grams of salt. The ingredients are cleaned and the rape is divided for later use. Put the bean paste in water and bring to a boil over high heat.

After boiling, add rice noodles, enoki mushrooms sweet or not spicy and other side dishes, and finally add rape. Add salt and cook over high heat for five minutes to remove from the pan.

Prepare rape, rice noodles, enoki mushrooms, sweet or not spicy, fish balls, bean paste, salt. Wash the ingredients and divide the rape for later use. Put the bean paste in water and bring to a boil over high heat. Add a variety of side dishes and rice noodles, and finally put the rape, and cook on high heat for five minutes.

Soak the rice noodles in warm water one hour in advance, stir-fry the bean paste after the oil is hot, add green onions, ginger and garlic and stir-fry until fragrant. Add a little black tempeh, heat the water and transfer it to the casserole to add salt, add the bean sprouts after boiling, put the bacon after the bean sprouts are broken, add the rice noodles at the same time, add the cabbage after the rice noodles are soft, and add the chopped green onion before the pot.

1. Add bean paste to the water and bring to a boil over high heat, 2. Add rice noodles, enoki mushrooms, sweet or not spicy, fish balls, and add salt to taste.

3. Finally, pour in the rape and cook over high heat for 5 minutes.

To make bone broth, first wash the bones in boiling water and then start boiling the bone broth and stir-fry the base. Put butter, lard, soybean oil, shredded ginger, shredded onion, coriander, cumin, bay leaves, star anise, sand kernels, cloves, ginger, bibo, cinnamon, stir-fry until fragrant, then remove and put in bean paste, chili noodles, pepper noodles, and hot pot base. Stir-fry into a rice noodle base for later use.

Prepare the bone broth, put in salt, chicken essence, monosodium glutamate, sugar, etc. After the ingredients and seasonings of the bone broth are ready, put the ingredients into the casserole, and you can put it away for your own eating. A bowl of spicy and a bowl of non-spicy ones are out of the pot. The aroma is overflowing.

Scoop a spoonful of fresh meat with a spoon to boil, roll it out into a round meatloaf in a small bowl, add it to the pot and boil, put in the water pickles, soy sauce, and oil consumption in turn, add rice noodles to the pot again, sprinkle in a handful of chopped leeks, put salt in the pot, and monosodium glutamate can be started. Rice noodle sauce: Heat the oil, after the oil is warm, pour in the minced meat and stir-fry, add 2 spoons of Pixian bean paste, 2 spoons of Lao Gan Ma, add a little salt, pepper, pepper powder, chicken essence, light soy sauce, stir-fry evenly, and set aside.

<> rice noodles are made of rice, long strips, the cross-section is round, the color is white, tough, take out after a little boiling in boiling water, put it in the broth, generally mix in chopped green onions, soy sauce, salt, monosodium glutamate, spicy oil, meat sauce, and eat it hot. Vermicelli is similar to it, but with a different taste. It takes an all-nighter to make the rice noodles taste smooth.

So at first, I was not used to eating rice noodles in a casserole, and I used dry rice noodles to cook directly, which always tasted a little hard. Soaked rice noodles are generally made with boiling water or warm water, and thick rice noodles are eaten in my hometown, so boiling water is used.

Heat the oil, put the peppercorns and stir-fry until fragrant, add the peppers and radishes to fry together, put the meat foam after stir-frying, add some soy sauce, salt, and add a bowl of water after the meat changes color, and put in the chicken essence after the water boils; Rinse the beef, use a kitchen paper towel to absorb the moisture on the surface, cut the beef into evenly sized shreds against the texture of the beef, then add dark soy sauce, salt, cornstarch and water to grasp and marinate for 15 minutes. Wash the leeks and cut them into 3cm long pieces. Wash the pea tips and cut them into 3cm long pieces.

Wash the pickles and cut them into 1cm long pieces. Wash the tomatoes and cut them into small cubes.

Foam the rice noodles in advance, or you can buy the already foamed ones. If you have bone broth, you can spare it, and if you don't, you can either boil it two hours in advance, or you can get it in a pressure cooker in 20 minutes. Prepare 150 grams to 250 grams of rice noodles for one person (add them if you can eat them), prepare 50 grams of pork belly filling, prepare an appropriate amount of capers, an appropriate amount of green onions, ginger and garlic, an appropriate amount of millet spicy, an appropriate amount of white vinegar, dried tofu shreds, tofu bubbles, oil and wheat vegetables and other side dishes.

First of all, soak the rice noodles in water in advance, pour your own good rice noodles base in the casserole, then put the rice noodles into the pot, and then add a variety of your favorite side dishes, and boil for 5 minutes to get out of the pot.

When making it, you should prepare all the ingredients, you must use a casserole to make it, first put the rice noodles in cold water and cook, then put the rice noodles in water, and finally add various ingredients to the casserole to cook.

To make it in a casserole, boil the rice noodles in a casserole, and then add some seasonings.

11. Appearance - the round rent is cautious and uniform, complete and without cracks;

2. Tap the pot with a lid or coin and listen to the sound - clear, bright and crispy is better;

3. Turn the lid of the pot - it should be tightly closed with the pot body;

The casserole is made of clay, so whether there are bubbles in the wall of the casserole has become the key problem for the casserole to be the core. When we use a new casserole, we can first boil a pot of porridge, so that Hu Jing can use the starch in the porridge to fill the gaps in the pot and make its texture firmer.

2 Ingredients: 100g of rice noodles, 60g of beef rolls, 5g of fungus, 1g of bean skin, 60g of enoki mushrooms, 60g of rape, 4 quail eggs, 3 pickled peppers, 1 slice of pickled ginger, 2 cowpeas, appropriate amount of chicken broth, a little raw smoke, a little chili oil, and an appropriate amount of chopped onion.

Steps: 1. Soak the rice noodles in warm water in advance, soak the dried mushrooms in cold water in advance, and cook the quail eggs in advance.

2. Add chicken broth to the casserole, when I cook rice noodles, I have chicken broth, so it's best to use it, if you don't have chicken broth, you can add chicken essence to the chicken broth, pickled pepper, ginger and pickled cowpeas are all chopped.

3. When the accessories are ready, cut the beans into shreds and the fungus into thin strips.

4. Bring the soup to a boil, add chopped ginger, pickled pepper and pickled cowpeas, and add good rice noodles.

5. Add a teaspoon of spicy chili oil, after the rice noodles are cooked, add various auxiliary ingredients and cook thoroughly.

6. Put the quail eggs in, put them in the sauce, add a few drops of pepper oil, sprinkle with chopped green onions and serve.

31. 80 to 100 grams of dry rice noodles is enough for one person.

2. Dry rice noodles can also be soaked in water in advance to soften. When boiling rice noodles in this way, wait for the water to boil before putting them in.

3. Dry rice noodles should be cooked in a pot under cold water.

4. You can choose your favorite vegetables.

Ingredients: sweet potato vermicelli (appropriate amount), mung bean sprouts (a small handful), green vegetables (a few slices), peas (half a small dish of cooked peas), spiced pork ribs (cooked), chopped kimchi (half a small plate), (green onion, garlic, millet spicy chopping, according to the amount of spicy percentage, sesame oil, vinegar, soy sauce.) The auxiliary materials are rich and the flavors are diverse, including ham casserole powder, pork rib casserole powder, hoof flower casserole powder, fat intestine casserole powder, brain flower casserole powder, stewed chicken casserole powder and other flavors.

The chips that can be added are very rich and varied, spicy chicken powder, large row powder, crispy powder, three fresh powder, mustard meat powder, small green cabbage blanched with water, peanuts fried, tofu sliced and fried and then cut into shreds, braised bean curd fried, tofu skin cut into shreds, pork belly slices, boiled eggs shelled and cut in half, mustard diced, shallots cut green onions. Wait until the first ingredients, such as meatballs, are roughly cooked, then add the main dish of fresh rice noodles.

The base material is the core and key to the production of rice noodles, and the restaurant generally has its own recipe and taste, but generally speaking, the core raw materials are similar, such as bean paste, green onion, ginger and garlic, hot pot base, chili pepper, and some commonly used seasonings can be made by stir-frying together.

Casserole rice noodles are delicious, except for the rice noodles as the main ingredient, it is very rich in ingredients, and you can add ingredients according to personal preferences, which is also convenient and quick to make. When it's cold, come to a pot of hot casserole rice noodles, smooth and strong rice noodles, hot to inhale still can't put down the soup, and not greasy, and then go to work, contact more food, freshness when I like it, eat a few meals will not work, eat and eat, my favorite is still casserole rice noodles, from snacks to now, I still like to eat, now I don't go to work, I often stay up at home until 12 o'clock in the middle of the night, but also prepare a little three fresh, ham sausage, you can also put some coriander if you like, put the above seasonings into the casserole, Add an appropriate amount of water, cook on the stove, you can also put chili oil on top of the spicy food, when the boiling water is boiling, turn down the heat, and cook slowly for a while.

First boil the chicken soup or pork bone broth, boil the rice noodles in boiling water, and then soak the rice noodles in cold water after five minutes, with peanuts, small greens, shallots, etc., you can also put tofu slices and other fried and then cut into shreds, put all the ingredients into the stock, and a bowl of delicious homemade rice noodles is done.

1. Ingredients: 1 handful of rice noodles, 1 tomato, appropriate amount of fungus, appropriate amount of mushrooms, 1 ham sausage, appropriate amount of bamboo shoots, 3 fish balls, 2 beef balls, 1 handful of bean sprouts, appropriate amount of minced ginger, appropriate amount of minced garlic, appropriate amount of green onions, appropriate amount of salt, 1 spoon of pepper, 1 spoon of lard, 1 lettuce.

2. Pour an appropriate amount of water or stock into the casserole, add ginger, garlic and shallots to boil.

3. Add bean sprouts, meatballs, bamboo shoots, fungus, tomato slices, and mushrooms.

4. Add lard or edible oil.

5. Add salt and pepper, bring to a boil over high heat, turn to low heat and cook for about 20 minutes to bring out the umami.

6. Add the ham sausage slices.

7. Add the rice noodles and cook until soft, and then add the lettuce.

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.

Casserole rice noodles.

Ingredients: rice noodles, kelp shreds, cabbage, shiitake mushrooms (mushrooms), water tofu, pork (beef) Ingredients: salt, chicken essence, red pepper powder, pepper, dried radish sauce, tomato paste, ginger, garlic, coriander method 1, rice noodles, shiitake mushrooms, kelp shreds, cabbage, water tofu, etc.

2.Stir-fry the pork slices and set aside, and slice the cooked beef.

3. Pour water into the casserole, after the water boils, add kelp shreds, shiitake mushrooms, tofu, ginger and garlic, etc., add a little salt and chicken essence, cover the casserole, and simmer over low heat.

Five or six minutes.

4. Add fresh rice noodles, add cabbage, cook for a while, add pepper, red pepper, dried radish and tomato paste.

5. Stir well and add a little coriander.