Types of casserole rice noodles

Crossing the bridge rice noodles, spicy rice noodles, fried rice noodles, casserole rice noodles, sausage crispy rice noodles, sausage Wang rice noodles, sheep blood rice noodles, braised rice noodles, cold rice noodles.

The method of casserole rice noodles

Raw materials: fresh rice noodles, meatballs, kelp 1, Shanghai green/Chinese cabbage 2, tofu 1, ham sausage 1 (also

Mushrooms, smoked sausages, etc. Can be added as needed)

Ingredients: a little salt, a little chicken essence, a little red pepper powder, a little tomato sauce, a little pepper, dried radish and Jiang Mo.

A little garlic and coriander.

Kitchenware: casserole

Production method:

1) First, clean the bought rice noodles, meatballs, kelp, Shanghai green/Chinese cabbage and tofu. , cut the tofu into pieces, and cut the ham sausage into discs for later use;

2) Add 80% water into the casserole, boil it, add meatballs, kelp, mushrooms, ginger and garlic, add a little salt and chicken essence, and cover the casserole;

3) After the meatballs are roughly cooked, fresh rice flour is added as the staple food;

4) When the water is boiled again, add Shanghai green/Chinese cabbage, tofu, ham sausage, smoked sausage, etc. Cook for a while. Add pepper, red pepper powder, dried radish and tomato sauce according to personal taste, stir well with a spoon, and sprinkle a little coriander after taste.

At this point, a delicious and visible casserole rice noodle was released! ~:)

Features: casserole rice noodles are simple and nutritious, and can be flexibly adjusted according to personal taste. "

Casserole rice noodles

Materials:

1, Yunnan rice noodles. 2. Pork (chicken is also acceptable). 3. Lentinus edodes, Lentinus edodes, Pleurotus ostreatus, auricularia auricula, and bamboo shoots. 4, pea tip (can be replaced by other leaves). 5, chicken soup (other broth can be). 6, a piece of ginger. 7, the right amount of salt.

Exercise:

1, put the rice noodles (I am semi-dry rice noodles) into boiling water, then turn off the fire and soak for about 20 minutes (you can't cook).

2. After the bamboo shoots are boiled in a boiling water pot for about five minutes, take them out and rinse them with clear water.

3. Pork is cut into extremely thin slices (people who can eat fat meat can use pork belly); Wash the pea tip; Charcoal tears small pieces; Tear Pleurotus ostreatus into small pieces; Lentinus edodes, Lentinus edodes and ginger are sliced.

4. After the chicken soup is boiled, add ginger slices, mushrooms, mushrooms, oyster mushrooms, bamboo shoots, fungus and salt. Boil it for ten or twenty minutes. Remove the pot from the fire and let the soup stand by.

5. Put the soup and vegetables you need into a small casserole, bring them to a boil, add a proper amount of rice flour to bring them to a boil, then spread pork slices, turn off the fire immediately after scalding, and then add the pea tips and stir well.

6. Put the pot on the table and you can eat it.