Chinese Food
Rice noodles with saozi on the tip of your tongue
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Rice noodles have always been the most frequent food on my breakfast table. Today, I made my family's favorite saozi rice noodles. Because many of the ingredients are special products and private specialties in Sichuan. The canola oil and red oil pepper mentioned in tip 2 of the tongue are also involved in the production of rice noodles. So I call it private customized saozi rice noodles on the tip of the tongue . Chef Yang gets up in the morning and cooks bone soup For the good taste of Sao, chop the meat until it's soft and almost collapse. But when a bowl of delicious rice noodles is presented in front of your family and they praise you warmly, you will find that everything you have done before is worth it and you are willing to do it happily forever.
Cooking ingredients
Cooking Steps
Step1:Lotus seed rice noodles. A specialty from our hometown in Sichuan. One of the so-called private customization. Broken rice and winter food. From Nanchong, Sichuan Province. It's a delicious food with rice flour. It's called the second of private customization.
Step2:Rinse the pig's tube bone first, then blanch it in boiling water for a few minutes. Rinse the blood foam, and boil it with cracked ginger for about 3 hours.
Step3:Soak the rice flour in boiling water for 10 minutes, then rinse it in cold water, filter and dry it.
Step4:The soup is boiling in the pot. The rice noodles are ready. You can start to chop the meat. Cut the pork into small pieces first, then chop it into mince. Because minced meat is widely used. Today, I have done more. This link is a great test for me, a weak woman who has no strong hand. Now I can't write a recipe. I can't lift my hand a little. Even so, I'd like to do it like this, because the meat from the meat grinder can't reach the delicate and chewy taste at all.
Step5:Minced meat. Add bean paste, soy sauce, cooking wine. Knead evenly by hand. Marinate for more than ten minutes. Cut the ginger and garlic. Cut the green onion into the green onion.
Step6:My Douban sauce is made by my father himself. The process is very complicated. The color is ruddy and fragrant. The spicy taste is mild and long. The third is so-called private customization.
Step7:Mix well the size delicious mince with wet starch. It can't be too dry. Add a little more water. The best way to mix well is to use hands. Just put on disposable gloves.
Step8:Starch is dried by my uncle's family's own sweet potato flour. The so-called private customization number four.
Step9:Heat the oil in the pot. When the oil is 80% hot, stir fry the minced meat. Add the ginger and garlic and stir fry.
Step10:The canola oil used here. It's mentioned in tip of tongue 2. It's the best canola oil that fan Shaoyao brought back from Liangshan, Sichuan Province. The so-called private customization 5.
Step11:Cook in cooking wine, add a little white pepper, mix in some old soy sauce according to the color, turn down the fire, and slowly force the fat out of the mince. At this time, the fragrance also comes out.
Step12:Stir fry slowly for about ten minutes. A bowl of meat with strong color will be ready. Minsao can also be used with sauteed vegetables. It can be used to make steamed buns and fried rice. It's very powerful. More sauteed can be eliminated.
Step13:Boil the water in the pot. After the water boils, heat the rice noodles.
Step14:Put a proper amount of salt and chicken essence at the bottom of the bowl. Remove the cooked rice flour into the bowl, and then pour on the steaming tube bone soup in the casserole. Scoop one scoop with oi
Step15:
Cooking tips:There are skills in making delicious dishes.
