Szechuan rice noodle practice

Cool rice noodles The main ingredients are boiled rice noodles in cold water (supermarkets or markets sell dry rice noodles, buy them and cook them yourself), plus some vegetables and bean sprouts that have been blanched in boiling water. You can add toppings according to your taste and preference. The cold rice noodles I've eaten outside tasted similar to cold skin. It is seasoned with salt, vinegar, chili oil, monosodium glutamate, and garlic paste. I've done it myself once, and it's not the same as what they sell, but it tastes good. Practice is as follows: 1. to do a good job of cooking rice noodles and then in the cool water over a bit, drain the water into a bowl 2. rice noodles on the hot vegetables, and then put the garlic, chili noodles 3. the oil in the pan heating, choking some peppercorns, and then pour the oil into the plate, poured on the chili noodles and garlic 4. and then put the other seasonings can be Mixed Spicy Pork Paste Rice Noodles 1, Rice Noodles. The texture of the rice noodles is very important. It's hard to get authentic rice noodles in Shanghai. I ran a lot of places, in the Auchan supermarket to buy 15 yuan 3 pounds of Jiangxi dry rice noodles, need to come back to their own hair. The technique of hair is very important, if the hair is not good, the taste is much worse. I tried a variety of methods, this method is the best: rice cooker or electric pot with heat preservation to boil more than a liter of water, boil and cut off the power supply, into the three two dry rice noodles, stirring evenly cover the lid. Two hours after the rice noodles become fat and white, not at all like dry rice noodles as black and thin. This step is very critical, do not use the production method on the package. 2, soup production. Raw materials: supermarkets can buy punch soup nori shrimp soup raw materials, chicken flavor soup raw materials (bottled, once put two spoons), black fungus, green cabbage leaves. The production process is very simple, hot oil into the ginger, pour water, boil into the seaweed shrimp soup ingredients, chicken soup ingredients, washed black fungus. Once again open into the rice noodles and green cabbage leaves, boil immediately cut off the fire. Rice noodles must not be boiled and stewed, the process of hair has been soaked. 3, the production of spicy meat sauce. If you do not like to eat spicy, this step is not necessary to do. Directly eat rice noodles have been very fresh. Ingredients: meat puree, pepper, soybean oil, Sichuan oil hot pepper. Steps: When the oil is hot, put the peppercorns, this step is also very critical, is the source of numbness. If you like a very numb feeling, put more pepper. Peppercorns fried until the aroma wafted out, you can fish it out of the oil, the oil is hot again, put the ginger, meat puree, copied, and then into the Sichuan oil chili, the meat sauce moved to red, out of the pot that is the rich flavor of spicy meat sauce. Since the chili oil itself is very salty and has other seasonings in it, there is no need to put in any other seasonings. I really like spicy food, and most of the oil chili in Shanghai is not too spicy and not strong enough. I searched for a long time before I found this oil chili that was spicy enough for my tastebuds. 4, rice noodles out of the pot, pour the meat sauce and mix well, you can enjoy pull. If you like it salty, add assorted pickles. You can also according to their own taste adjustment, I hope you can make your own favorite flavor