Rice noodles is a classic Han snack, belonging to Minnan cuisine. It is a favorite dish of the public. The main ingredient is rice noodles, which are prepared by frying vegetables such as cabbage. Rice flour is a major specialty in Fujian. There are examples of rice noodles for export in the 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 a representative of the excellent snacks in the Fujian food culture. It is cheap and good, famous at home and abroad, especially for overseas Chinese.
Heat the hot oil into the egg mixture and add the side dish (bean sprouts, carrots, onion, cabbage, sour beans), turn off the heat.
Add the soaked rice noodles () to soy sauce, oyster sauce, chicken, pepper, salt, allspice
Stir fry in the fire, a little oil in the middle. Wait for the steam to rise, and sprinkle with chopped green onion before the pan. Out of the pot
The classic fried powder is to add an egg, and then put some seasonal side dishes. This side dish is mostly bean sprouts (all seasons), water spinach (summer), lettuce (spring, autumn, winter). Whether it is breakfast or staying up late, this fried powder is a very popular choice, the most important is delicious, the price is affordable, if you want to eat more quickly to heat the water, my experience is generally soaked in cold water for half an hour, the powder is dried The water is then blistered with water of about 50 degrees for half an hour. The water is boiled into the soaked powder and boiled for another three minutes. It can be eaten by adding the ingredients prepared according to your own taste, so that the powder is soft and has certain hardness. If you don't want to eat the powder, you should always use cool water to soak. In the summer, pay attention to changing the water for five or six hours. This can last for a day or two, and it won't work for a long time. Do not need to soak when you are not busy eating. Always change the water every time you change the water to ensure the freshness of the powder. The powder soaked for a long time with cold water does not need to be boiled when it is eaten. Just take it in boiling water and take it with ingredients. Most of the powder sold in the powder shop is processed into a powder that has been processed by the processing plant. This powder can be stirred in chopsticks in boiling water, and it is not necessary to foam beforehand. If you use dry powder, use cold water in the first night, preferably precipitated water, such as well water, no bleaching powder, no need to put tap water for a few hours to foam, so it is not easy to break. If the dry powder you want is very fine, you don't need to bubble it for ten hours in advance. You can do it four or five hours in advance. Use hot water for about 30 degrees. Don't be too long. The time is shorter. If the powder that has been soaked in the sale of powder is not enough to be rescued, the dry powder should be washed with cold water and then boiled in cold water for about 10 minutes to remove the bubbles in cold water.