Seeking the formula of Sichuan casserole rice noodles

Prepare Yunnan rice noodles with suitable ingredients. Pork (chicken is also acceptable). Lentinus edodes, Lentinus edodes, Pleurotus ostreatus, auricularia auricula and bamboo shoots are all suitable. Pea tip (can be replaced by other leaves). Chicken soup (any other stock will do). A piece of ginger. The right amount of salt.

Production steps

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; Auricularia auricula 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. After boiling, cook for another ten to twenty minutes. Remove from the fire and let the soup stand by.

5. Put the required soup and vegetables into a small casserole, bring them to a boil, add appropriate amount of rice noodles, then spread pork slices, turn off the fire immediately after scalding, and then add pea tips and turn them evenly.

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

Exercise 2

Ingredients: dried rice flour, vegetables, bean curd skin, mung bean sprouts, broth, two quail eggs, two crab sticks, steamed stuffed bun, salt and chicken essence.

Production steps

1. Wash vegetables, bean curd skin and mung bean sprouts for later use. Cooked quail eggs, peeled for use.

2. Cut the two cores of the crab stick for later use.

3. Distribute the rice noodles for later use.

4. Put the salt broth into the casserole and put it on the fire. Add vegetables, bean sprouts, bean curd skin, quail eggs, two crab sticks and two wrapped hearts. Put the rice noodles into the pot and add the chicken essence to serve.