Chinese Food
Old Beijing rice noodles
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Today, I'd like to make an authentic Beijing rice noodles. The rice noodles are fragrant, fat but not greasy. The meat is tender and smooth. The moment when you pick up a famous old Beijing rice noodle meat entrance, a variety of flavors gather in your mouth. The depth challenges your taste buds.
Cooking ingredients
Cooking Steps
Step1:Mix rice and glutinous rice 1-1 evenly.
Step2:Put in the air fryer 200 degrees for 30 minutes. (this is the lazy way) put the frying pan in the pan without air and fry it.
Step3:Fry until the rice turns golden. Then roll it with a rolling pin.
Step4:Wash the streaky pork and cut it into 2 mm thick slices. Beef I use. Choose ribs if I use bee
Step5:Marinated meat - add 5 tablespoons of sweet sauce, 3 tablespoons of soy sauce, 1 piece of soy bean curd with soy sauce, a small amount of soy bean curd soup, 3 tablespoons of sesame oil, 2 tablespoons of thirteen spices and 150 grams of sugar.
Step6:Put in the rice noodles. Marinate for 2 hours.
Step7:After 2 hours, put the raw rice flour meat into the bowl layer by layer. Place the meat skin downward.
Step8:Put in the steamer. Put in absolutely enough water. Steam for 1.5 hours.
Step9:
Cooking tips:1. Rice flour must be 1-1 of rice and glutinous rice. You can make more at one time. Put it in the refrigerator for preservation. 2. Don't roll rice noodles too hard. 3. When marinating meat, if you feel a little dry, you can put in a small amount of water properly. 4. Be sure to steam the meat through. There are skills in making delicious dishes.
