Recipe: Clear soup rice noodle

Home Cooking Recipe: Clear soup rice noodle



  1. The fungus and rice noodles are soaked in warm water for 30 minutes, and other vegetables are washed and used.

  2. Cut the chicken breast into thin slices, marinate with cooking wine and a little salt.

  3. Pour a little oil into the pot, add the Sichuan kimchi and stir-fry the aroma. Add the soaked fungus and mushroom to stir fry, then add the soup. 4. After the pan, put the bean sprouts, dried bean curd, and then add black pepper powder and salt. , sugar, cook for about 5-8 minutes

  4. Wait for the pot again, pour in the marinated chicken breast, use chopsticks to spread, add the rice noodles to boil, turn off the heat, add the vegetables, add chicken essence

  5. Put all the ingredients in cold water and cook until white soup, about 1-1.5 hours.

  6. It is best to use vegetables such as spinach and oily vegetables in green vegetables.

  7. First stir the fungus and mushrooms for better taste.

  8. The bagged rice noodles are soaked in warm water first, saving time when cooking, and the rice noodles are smoother.

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