Recipe: Three fresh casserole rice noodles

Home Cooking Recipe: Three fresh casserole rice noodles


Casseroles are a great thing in the winter, and they often burn to the tongue of the person and have no regrets. Casserole rice noodle is a derivative of casserole cooking method, and it is also a popular food and beverage variety on the streets of Chongqing.



  1. Fungus, dried yellow flower bubble; tomato take a slice; pork slice, salt and starch sizing for five minutes.

  2. Heat the casserole, pour a little vegetable oil, and sauté the onion and ginger.

  3. Let the yellow flowers and fungus stir fry with chopsticks.

  4. Add water (high soup) to the casserole, add tomato slices, and cook for 20 minutes on low heat. After that, the fire burned and the pork was sliced.

  5. Lower rice noodles, seasoned with salt, chicken, and white pepper.

  6. After the rice noodles are cooked, the pea sprouts can be cooked.


The taste of pea seedlings is very heavy. If you don't like this taste, you can omit it. I also have two three full fish rolls on the map (the best of the three full balls). The choice of side dishes can be free, plus a few pieces of pork liver or ham is also a good choice.

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