[Tinfoil Baked Rice Noodles]_Baking Methods_How to Bake

[Tinfoil Baked Rice Noodles]_Baking Methods_How to Bake

You may not have eaten rice paper noodles. This method is indeed very special. Generally, there are many types of rice noodles, some are bridge rice noodles. This method of rice noodles is rich in soup and smooth.The scent blends into one, which is a unique flavor of Yunnan. In the process of making, generally bones are selected, such as chicken soup, pork rib soup, duck soup, etc. These are very delicious.

Crossover rice noodles material thick soup ingredients: 300g ribs, 1/2 fresh chicken, 1/2 fresh duck, 100g Yunnan ham, 1 piece of ginger (50g), 2 teaspoons of salt (10g), rice noodle ingredients (1 largeBowl amount): 200g cooked rice noodles, 80g fresh grass carp, 80g fresh pork tenderloin, 1 quail egg, 30g leek, 30g chives, 30g mustard, 30g mung bean sprouts, 1 teaspoon (5g) salt, 1/2 teaspoon white pepper(3g) Method of thick soup: Wash the pork ribs, fresh chicken, and fresh duck, chop them into large pieces, put them in boiling water, remove the blood foam, and remove and rinse.

Add the ginger cubes and Yunnan ham to the pressure cooker (or large casserole), and add about 4-5 times the water of the solid material.

Bring the fire to a boil, then turn to a low fire and let it stand for more than 60 minutes.

Add salt, and the finished soup should be a thick white soup with a layer of bright oil on the surface.

Rice noodles practice: Cut fresh grass carp meat and fresh tenderloin into extremely thin pieces of meat for later use (to prevent the surface from drying out, you can size it first and cover it with plastic wrap).

Place boiling thick soup in a large insulated bowl, and place fresh fish fillets, fresh tenderloin slices, mung bean sprouts, mustard and leeks in order, pour raw quail eggs, salt and white pepper.

After standing for 2 minutes, add boiling rice noodles and sprinkle with chives.

Tip: The oil in the thick soup can not be discarded, it is necessary to cross the bridge noodles to ensure the temperature, so that all the ingredients are cooked.

Various types of meat and vegetables can also be placed according to personal taste.

However, the thinner the cut, the better.

Ingredients for casserole rice noodles: rice noodles, kelp, cabbage, shiitake mushrooms (mushrooms), water tofu, pork (beef) ingredients: salt, chicken essence, red pepper powder, pepper, dried radish, tomato sauce, ginger, garlic, parsleyMethod 1: Wash rice noodles, shiitake mushrooms, shredded kelp, Chinese cabbage, water tofu, etc., and cut water tofu into pieces.


Pork slices are fried and set aside, cooked beef slices.

3. Pour fresh water into the casserole. After the water is boiling, add kelp, shiitake, tofu, ginger, garlic, etc., add salt and chicken essence, cover the casserole, and simmer for 5 to 6 minutes.

4, add fresh rice flour, add cabbage, cook for a while, add pepper, red pepper powder, sauce dried radish, tomato sauce.

5, stir well, add a little coriander.

A bag of fried rice noodles, vacuum rice noodles, two tablespoons of bibimbap, half a tablespoon of raw soy sauce, a little sugar, and a small amount of parsley.

Prepare the ingredients, wash and chop the parsley 2.

Bring the water to a boil, pour a bag of rice noodles, cover and soak for three minutes, then use chopsticks to break up, cover and place for two minutes, remove the drained water3.

Heat the pan with oil, pour in the rice noodles, add two tablespoons of bibimbap, half a tablespoon of soy sauce, and a little sugar 4.

On medium high heat, stir fry rice noodles with chopsticks 5 constantly.

After stir-fry, add a little water and continue frying until the water is dry6.

Add chopped parsley and stir well