Yunnan rice noodles , as the name suggests, is processed from rice. It is a famous local food in Yunnan and a favorite food of local people. Yunnan people have brought the best way to eat rice noodles, and the cooking methods include cold, hot, braised, and stir-fried, and there are countless ingredients. There are also braised pork, crispy whistle , etc., among which the most famous are cross-bridge rice noodles , bean rice noodles , and hemp rice noodles . Among the many rice noodles methods, the editor likes the most sour and spicy Horbi Noodles. The sour soup has already been drooling before it has been eaten. I can't relieve my breath after taking a sip. I have to take several sips to relieve my greed that I still want. The editor’s cousin is a chef in Yunnan. Rice noodles are even more specialized in him. The editor learned a secret Hornet noodle from him not long ago. The rice noodles made with the pasta are fresh and sweet, and they are appetizing. Below, the editor will share with you the specific methods. Why do you need to go to Yunnan if you want to eat Yunnan rice noodles in the future? Make it at home.
本金金金
By Shiqu Cai Caiwu
Ingredients:
0 m bar 80g, clams 100g, kelp shredded 20g, bean sprouts 20g, quail eggs 6, millet pepper Appropriate amount, old ginger, garlic, coriander, onion, oyster sauce, light soy sauce, cooking wine, appropriate amount, sugar, appropriate amount, vinegar, appropriate amount, refined salt Appropriate amount of
Cooking steps:
1. Prepare the ingredients in advance, put 60 in salt water in advance and soak it to spit the sand
2. Cut the coriander into segments; cut the shallot into flowers; chop the garlic and old ginger; cut the millet into powder; cook the quail eggs in advance and peel them for later use
3. Put the html l1 tin foil 2 layered into a bowl shape (for safety reasons, you can put one more layer)
4. Put the 60s and kelp silk into the tin foil bowl, add garlic, ginger rice, millet spicy, oyster sauce, light soy sauce, sugar, salt, cooking wine, vinegar, put it on the induction cooker, add appropriate amount of water and boil it to
5. After boiling, add vermicelli, bean sprouts, and quail eggs to wrap and continue cooking 3 minutes, turn on the tin foil and sprinkle in chopped green onion and coriander section and mix well and then eat
Cooking tips:
1. Be sure to soak the 60s in salt water in advance, and wait until it is spit out the sand and tastes better (or one bite of 60s, one bite of sand will affect the taste);
2. When making a bowl with tin foil, be sure to be deeper and you can lay an extra layer of tin foil, so that it will feel more secure on the induction cooker;
3. This recipe is made for one person. You can’t make too much at once, otherwise the tin foil will not be able to wrap so many ingredients;
4. Because kelp shreds contain salt, you don’t need to add salt to avoid being too salty (if you don’t use kelp shreds, you need to add some salt appropriately);
5. As a seafood category, 60 is rich in iodine. Eating 60 often can enhance the body’s metabolic ability, make the skin more complex and enhance the body’s resistance.
What other methods do you know about rice noodles?
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