How to eat Shucheng rice noodles?

Shucheng rice noodles can be made into soup powder, with your favorite dishes, fried egg powder, fried meat powder and so on.

Ingredients: rice flour, 1-2 eggs, Chinese cabbage, carrots, oil, bean paste, salt. Soak rice noodles in warm water until soft, then mash them with cold water, and drain them for later use. Shred Chinese cabbage and carrots, and beat eggs well for later use. Pour the right amount of oil into the pot, fry the eggs until they are cooked, and put them on a plate for use.

On the fire, pour a proper amount of oil into the pot, add cabbage, stir-fry for a while, and add vermicelli and carrots. Stir fry for a while. Low heat, add appropriate amount of bean paste and a little salt, stir-fry until the rice noodles are even in color. Then pour in scrambled eggs. Stir-fry the fire for a moment and you can get out of the pot.

Brief introduction of rice noodle strips

Rice noodle, also known as rice noodle, is a traditional snack in China, which is called rice noodle in Yunnan and rice noodle in other parts of China. Rice flour is made of rice. Their cross section is long and round. They are white and tough. After cooking in boiling water, take it out and put it in the broth. Generally, chopped green onion, soy sauce, salt, monosodium glutamate, spicy oil and meat sauce are mixed and eaten while it is hot. The vermicelli is similar to it, but it tastes different.

In the ancient cookbook "Food Times", rice flour was recorded as a spell. People used to call rice noodles sour rice noodles, sour rice noodles, dried rice noodles and rice noodles. Rich in carbohydrates, vitamins, minerals and enzymes, it has the characteristics of rapid and uniform ripening, non-rotten cooking, refreshing and smooth taste, non-turbid soup after cooking and easy digestion, and is especially suitable for leisure fast food.