-
Anonymous users2024-02-15Ingredients: Mutton broth (or broth) [Picture] Mutton broth (or broth).
Rice noodles (or rice noodles) [Picture] Rice noodles (or rice noodles) (appropriate amount).
Lettuce leaves (or other vegetables) [Picture] Lettuce leaves (or other vegetables).
Finely chopped green onion [pictured] chopped green onion.
Pickled sauerkraut to taste.
Minced lamb (or other smack) [Picture] 2 tablespoons of minced lamb (or other stalks).
Coriander [pictured] Coriander.
Sympathetic food. A pinch of salt.
A pinch of chicken bouillon. Sichuan pepper noodles [picture] A little Sichuan pepper noodles.
Chili oil [pictured] 2 tablespoons of chili oil.
Cooked oil [picture] Appropriate amount of cooked oil.
Recipe preparation: 1Soak the rice noodles until soft and drain. Bring the lamb broth to a boil in a small pot, add water, and bring to a boil. Blanch the lettuce leaves, blanch them and put them directly in a bowl.
2.Boiled rice noodles. To boil bowl by bowl, the water is just boiling, and you can scoop it up. It should not be cooked for a long time. Scoop directly into a bowl. Pickled sauerkraut cut into small cubes.
Preparation of mutton rice noodles**33Then sprinkle salt, chicken essence, peppercorn noodles, chili oil, minced lamb and sauerkraut on top of the rice noodles, and finally sprinkle with chopped green onions and coriander.
4.Pour the boiled mutton broth directly over the rice noodles where the ingredients are placed.
Use your phone to see how this dish is made.
Recipe Tips:
1. I bought wet rice noodles, and then came back and divided the amount of a meal by myself, and then pulled it and continued to dry it. In this way, it is very convenient to eat every time, and it is easy to take a bundle directly, and it is also very easy to grasp the amount. If you want to soak rice noodles after drying, pour boiling water directly on top of the dried rice noodles and soak for 10 minutes before cooking.
2. There is also a skill to master when cooking rice noodles. Rice noodles are very resistant to cooking, and if they are not well controlled, they can easily cook and melt, affecting the taste. It is recommended that it is best to cook bowl by bowl and not be afraid of trouble.
It's really hard to grasp how long to cook, or if you are afraid that you won't be able to pick it up, you can simply use a large colander and put the rice noodles in a colander and cook them in the pot, without putting the rice noodles into the pot, which is much easier.
3. The seasoning can be increased or decreased according to your own taste. This one is very casual. If you like pork rib soup, use pork rib soup.
If you like the light taste, you can use water in between. I like to put beef cheeks, and I like other side dishes to match, all at will. For example, when I eat it, I have to put chili oil and sauerkraut soaked in my own jar.
But my husband likes to eat white flavors, but he doesn't put chili peppers. He prefers the umami taste of mutton soup.
4. The boiled lettuce tip can also be changed according to your own taste. For example, change to pea tips, oil and wheat vegetables, etc.
5. This bowl of rice noodles is very suitable for eating in a cold winter morning, it is really warm. It's a fight with the charm of our Lanzhou beef noodles.
-
Anonymous users2024-02-14Nature is a secret recipe, and it won't be easy for people to know, and if you want to do it, even if you ask, you won't be told everything.
Cuisine: Medium spicy.
Main process: mixing. >>>More
Codonopsis simmered mutton.
The main raw materials are 1000 grams of mutton (fat and lean), 5 grams of codonopsis, and 25 grams of ginger. >>>More
Red braised lamb does this:
1. After slaughtering, the male goat is slaughtered and the skin is chopped, the internal organs and head and hooves are removed, and then the residual hair and blood stains on the mutton are scraped and cleaned, and then the mutton is chopped into centimeter-square pieces, soaked in clean water for 2 3 hours and fished out, drained the blood, put it into the pot of boiling water to "get out of a water", and then scoop up and drain the water; Wash the ginger and green onions; The cumin is roasted over low heat and then ground. All to be used. 2. Put the wok on the fire, put the oil and burn it until it is hot, first stir-fry the ginger and shallots, then pour the mutton pieces into the pot and stir-fry, and then cook part of the rice wine, after the mutton shrinks and changes color, quickly put in the chili sauce and fry it over medium heat, and then fry the mutton with red soy sauce until it is colored, immediately pour it into a large casserole, and mix it with about 2000 grams of water, and put in various spices such as ingredients, sannai, cinnamon, etc. >>>More
1. How to fry rice noodles.
The practice of fried rice noodles is actually very easy, first of all, prepare an appropriate amount of high-quality rice noodles, soak them in water, clean them, and then take them out and put them in the plate to drain the water for later use, put a small amount of olive oil in the pot to heat the oil, and then put the rice noodles into it for stir-frying, add a small amount of edible salt and other seasonings in the process of stir-frying, and add a few drops of water until it is fried until it is fried until it is fragrant, and then it can be put into the plate and enjoyed slowly. >>>More
The authentic preparation of lamb pilaf is as follows:Ingredients: 2 bowls of rice, 1 leg of lamb, 2 yellow radish, 1 carrot, 1 onion. >>>More