Learn how to make casserole rice noodles

Clay pot rice noodles are a kind of food with unique Yunnan characteristics. When making casserole rice noodles, you can put in various ingredients according to your taste, such as pork, mushrooms, fungus, pea tips, green vegetables, bean sprouts, crab sticks, etc. Of course, there are many ways to make casserole rice noodles, and different methods require different skills. Below we will introduce to you in detail the method of making casserole rice noodles and its nutritional value!

Method 1

Ingredients preparation: appropriate amount of Yunnan rice noodles, pork (chicken can also be used), mushrooms, shiitake mushrooms, oyster mushrooms, fungus, bamboo shoots, pea tips (can be replaced by other vegetable leaves), chicken soup (other soup stocks are also acceptable), a piece of old ginger, and appropriate amount of salt.

Production steps

1. Put the rice noodles (I use semi-dry rice noodles) in boiling water and turn off the heat to soak for about 20 minutes (do not boil).

2. Boil the bamboo shoots in boiling water for about five minutes, then remove and rinse with clean water.

3. Cut the pork into very thin slices (people who can eat fatty meat can use pork belly); clean and pick the pea tips; tear the fungus into small pieces; tear the oyster mushroom into small pieces; slice the mushrooms, shiitake mushrooms and old ginger.

4. After the chicken soup boils, add ginger slices, mushrooms, shiitake mushrooms, oyster mushrooms, bamboo shoots, fungus, and salt. Bring to a boil and simmer for ten to twenty minutes. Remove from heat and set the soup aside.

5. Pour the required amount of soup and vegetables into a small casserole, bring to a boil, add appropriate amount of rice noodles and bring to a boil, then top with pork slices. Turn off the heat immediately after cooking, then add pea tips and stir well.

6. Serve with the pot on the table.

Method 2

Ingredients: some dry rice noodles, some green vegetables, tofu skin, and mung bean sprouts, some broth, two quail eggs, two crab sticks, some steamed buns, salt, and chicken stock

Production steps

1. Wash the greens, tofu skin and mung bean sprouts and set aside. Boil the quail eggs, peel them and set aside.

2. Cut two crab sticks into cubes and set aside.

3. Let the rice noodles rise and set aside.

4. Put salt broth into a casserole and place it on the fire. Add appropriate amounts of green vegetables, bean sprouts, and tofu skin, two quail eggs, two crab sticks, an appropriate amount of steamed buns, and 600 grams of rice noodles. Bring the pot to a boil, then add chicken essence and serve.

Nutritional Value

Improve the body's immunity: The active ingredients of mushrooms can enhance the function of T lymphocytes, thereby improving the body's immunity against various diseases;

Analgesia and sedation: A Brazilian study found that a substance extracted from mushrooms has analgesic and sedative effects. It is said that its analgesic effect can replace morphine.

Cough and phlegm: Animal experiments have shown that mushroom extract has a significant cough and phlegm-thinning effect.

Laxative and detoxifying: Mushrooms contain crude fiber, semi-crude fiber and lignin that are difficult for the human body to digest. They can maintain water balance in the intestines, absorb remaining cholesterol and sugar, and excrete them out of the body. They are very beneficial for preventing constipation, colon cancer, arteriosclerosis, diabetes, etc.