fried rice noodles(chao mi fen )

Method of fried rice noodles:

Raw materials for making fried rice noodles:

Three prawns, two oil tofu, 20g fish balls, 20g bean sprouts, 1 / 4 boiled eggs, 100g rice noodles, a little red onion crisp, two nine layer pagoda leaves and three pepper slices. Seasonings: 1. 30 grams of shrimps, 3 chestnuts, 6 red onions, 4 garlic, 1 small piece of ginger, 1 / 2 tbsp of dried citronella, 4 red peppers, 2 tbsp of curry powder, 2 tbsp of shrimp sauce. 2. 2 cups chicken soup, 1 / 2 cup coconut milk, a little salt and pepper.

Processing steps of fried rice noodles:

1. Mash seasoning 1 with juice machine (add a little salad oil). Slice the tofu and set aside.

2. Heat the pan, add a little oil, stir fry seasoning 1 until fragrant, then add seasoning 2, turn to medium heat, and stir the soup all the time to avoid burning. After boiling, add prawns, oil tofu slices and fish balls to boil, then add rice noodles to cook, and then put them into a bowl.

3. Blanch the bean sprouts until cooked, put them into a bowl, put 1 / 4 boiled eggs into the bowl, and finally sprinkle with red onion crisp, nine layer tower and chili slices.

Characteristics of fried rice noodles:

The texture is soft and tender, and the taste is delicious.

fried rice noodles

Fried rice noodles is a classic traditional snack, belonging to Minnan cuisine. It's a popular dish. The main ingredient is rice flour, which is fried with cabbage and other vegetables. Fried rice noodles is a kind of Guangdong snacks. The classic fried flour is to add an egg, and then put some seasonal side dishes. Most of the side dishes are bean sprouts (all seasons), water spinach (summer), lettuce (spring, autumn, winter).

Introduction to dishes

It is said that there is a special spring in Hutou, Anxi County. The rice noodles made from the spring are very flexible and won't stick together. There is also a very famous Xinghua rice noodles, Putian rice noodles white as snow, fine as silk, slightly rice flavor, simply can be stored.

Rice flour is a major specialty in Fujian Province. There was an example of rice flour export in Ming Dynasty. It is not only one of the earliest rice noodles to go abroad, but also enjoys a high reputation in the Southeast Asian market. It is an excellent representative of flavor snacks in Fujian food culture. It is famous at home and abroad for its low price and good quality, especially for overseas Chinese. People call it "Xinghua rice noodles".

practice

Practice 1

Food preparation

Ingredients: 3 prawns, 2 tofu, 20g fish balls, 20g bean sprouts, 1 / 4 boiled eggs, 100g rice noodles, a little red onion crisp, 2 nine layer pagoda leaves, 3 pepper slices

Seasonings: 1. 30 grams of shrimps, 3 chestnuts, 6 red onions, 4 garlic, 1 small piece of ginger, 1 / 2 teaspoon of dried citronella, 4 red peppers, 2 teaspoons of curry powder, 2 teaspoons of shrimp sauce, 2 cups of chicken soup, 1 / 2 cup of coconut milk, a little salt and pepper

Production steps

1. Mash seasoning 1 with a juicer (add a little salad oil). Slice the tofu and set aside.

2. Heat the pan, add a little oil, stir fry seasoning 1 until fragrant, then add seasoning 2, turn to medium heat, and stir the soup all the time to avoid burning. After boiling, add prawns, oil tofu slices and fish balls to boil, then add rice noodles to cook, and then put them into a bowl.

3. Blanch the bean sprouts until they are cooked, put them into a bowl, add 1 / 4 boiled eggs, and sprinkle with red onion crisp, nine layer tower and chili slices.

Practice 2

Food preparation

1 / 2 jin of fine rice flour, cabbage, carrot, mushroom, shrimp, pork, water, 4 cups of soy sauce, 2 tbsp of pepper, 1 tbsp of sesame oil, 1 tbsp of minced garlic

Production steps

1. Soften the rice noodles first. Cut cabbage, mushrooms, pork and carrot into shreds.

2. In an oil pan, saute the mushrooms and shrimps until fragrant. Add shredded pork, shredded cabbage, shredded carrot and seasoning (except minced garlic) and stir fry. Add 4 cups of water and continue to boil.

3. Put the soaked rice flour into the soup and stir fry until it is evenly colored. After about 10 minutes, stir fry over low heat until the water is dry.

4. When eating, sprinkle some bean sprouts, then drizzle with a little marinade and minced garlic.

Practice 3

Main materials

Rice noodles 150g

accessories

Proper amount of oil, salt, soy sauce, 3 lettuce and 1 egg

step

1. Prepare the ingredients (soak rice flour with water about half an hour in advance).

2. After the rice noodles are softened, wash them twice, remove and drain the water, beat the eggs into the container, mix well with a small amount of salt, and clean the lettuce.

3. Heat the oil in the pan and heat the pan.

4. Pour in the egg liquid and stir fry quickly.

5. Add lettuce and stir fry.

6. Then add the rice noodles.

7. Mix well, add some salt, shake with chopsticks, and stir fry until the rice flour is soft.

8. Add soy sauce and scallions and mix well.

Tips

1. Soak rice noodles in advance.

2. Stir fry the whole course with high fire.

Practice 4

Main ingredients:

400g rice noodles, 100g shredded meat, 200g mung bean sprouts, 1 carrot, half onion, half cabbage, 50g dried shrimp.

Accessories:

2G salt, 1 tbsp cooking wine, 2 tbsp soy sauce, 1 tbsp chicken essence, 50g dried eel.

Method:

1. Material preparation: all cut into filaments for standby.

2. Wash the dried fish and shrimp, pour a little cooking wine on it and soak it a little.

3. The rice noodles must be soaked in cold water until it is soft. Take out the rice noodles and control the water content.

4. Heat the oil in the pan, stir fry the shredded meat first, break it and put it out.

5. Next, fry fish and shrimp for a while.

6. Add carrot rice noodles in turn, stir fry, pour in cooking wine, add salt and stir fry.

7. Add onion and stir fry for a while, then add shredded cabbage and mung bean sprouts, pour in soy sauce and stir well.

8. Add chicken essence and stir fry evenly before leaving the pot.

Cooking skills:

Rice noodles must be soaked in cold water or they will be fried

nutritive value

Nutritional composition of fried rice flour (nutrient content / 100g)

Characteristics of dishes

The classic fried flour is to add an egg, and then put some seasonal side dishes. Most of the side dishes are bean sprouts (all seasons), water spinach (summer), lettuce (spring, autumn, winter). Whether it's breakfast or midnight, this fried flour is a very popular choice, the most important is delicious, affordable.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Chao Mi Fen