Rice noodles with tomato sauce(qie zhi mi fen )

Rice noodles with tomato sauce

Introduction:

Production steps:

Step 1: Taiwan rice noodles, a delicious tomato stew. In fact, I don't feel as good as the gold medal, but the gold medal only comes out of curry, not other ingredients.. sigh

Step 2: cabbage and olive are all the same. Half enough, tear off the leaves, and then hand into palm size pieces.

Step 3: slice pork, cut onion in half circle, cut cucumber, carrot and ham into diamond shaped pieces. Carrots and ham are on camera.

Step 4: Boil the water until it boils, and the water temperature should be higher.

Step 5: pour in the rice flour, blanch for five minutes, remove the cold water, then put it into the container and soak it in cold water. Just tap water.

Step 6: add the cabbage and blanch it until the color turns green. Don't blanch it too much for 30 seconds at most. The cabbage will become weak after blanching for a long time, and the taste will be dead.

Step 7: blanch the carrots until slightly discolored. Remove. All of the above ingredients have been blanched. In addition, after blanching, the water should be cooled twice, so the color and taste will be very different.

Step 8: oil in the pan, add a little more, stir fry the onion ring thoroughly, stir fry until fragrant.

Step 9: put the pork in and fry until it changes color.

Step 10: add cucumber, ham and carrot and stir well.

Step 11: add cabbage and stir well.

Step 12: pour a circle of cooking wine along the edge of the pot. Don't overdo it. Take a spoonful of it.

Step 13: add soy sauce and stir well.

Step 14: put in the stew pieces, I have a small amount of dishes, put three pieces. The difference between curries here is that no more water is added. Because cabbage contains water, the bottom left in the pot is enough, the juice will be diluted if there is too much material, and the dish will not look good if it is used to thicken.

Step 15: it's almost done. The sauce is even and sticky.

Step 16: add rice flour and stir well.

The seventeenth step: finally transfer chicken sauce, add proper amount of salt and black pepper to taste, and add two teaspoons of black pepper, spicy and spicy. It's ready to serve.

Step 18: This is a separate dish. In fact, without rice noodles, this dish is quite flavorful and has a western style feeling - female colleagues in the unit like this dish very much.

Materials required:

Rice noodles: 200g (for two)

Bacon: 100g (HAM)

Cucumber: one

Carrot: Half Root

Onion: one

Pork: 100g

Cabbage: half (olive)

Tomato stew: 3-4 pieces (for two)

Soy sauce: 2 tbsp

Cooking wine: 1 tbsp

Chicken juice: half a teaspoon

Black pepper: 1 teaspoon

Note: 1. The order of blanching is important in not letting the dishes taste each other. The taste and color of carrots will fade into the water, so blanching should be done at last. 2. The tomato stew is the same as curry. It should be fried until the vegetables are stained with the sauce and a little sticky. That's enough. It's 3-4 yuan, because I'm afraid that if you put too much food, you'll have to add another one. 3. Some children's shoes asked me why carrots should be blanched The reason why carrots are blanched is to maintain nutrition. They are fat soluble nutrients, which means that carotene can only be induced by high temperature and high processing. It's insoluble in oil. When cooking, it's layered with oil. I'm stubborn, so I have to blanch it thoroughly to make it tasty and nutritious. My classmate's eye disease is eating ripe carrots.

Production difficulty: simple

Technology: stir fry

Production time: 20 minutes

Taste: hot and sour

Chinese PinYin : Qie Zhi Mi Fen