How to cook snail rice noodle

There are many types of vermicelli, such as wide vermicelli, potato vermicelli, etc., including snail noodles. Each type of vermicelli tastes different, and they are eaten differently. Some vermicelli need to be cooked for a longer time, while some only need to be cooked for a while. The cooking method of snail noodles is also very particular, but many people don’t know how to cook snail noodles. So how to cook snail noodles?

Let’s talk about cooking the noodles first. The noodles used in bagged snail noodles have a special feature. Unlike those in physical stores, they do not need to be soaked for several hours in advance. Take out a pack of snail noodles (one person's portion), add 500ML of cold water and cook the noodles separately for 5-8 minutes, until the noodles can be broken with chopsticks; then replace the water, add 500ML of cold water for the second time, put the noodles in, and after the water boils, the cooking process is completed. Step 2: Add the ingredients. After the water boils, add the marinade, pickled bamboo shoots, beans, and dried radishes. Finally, add the peanuts and bean curd sheets when you are ready to serve (this will ensure the crispness of the bean curd sheets and peanuts). Finally, add chili oil and green vegetables according to your personal preference.

Chili peppers were introduced to China from America in the late Ming Dynasty. Initially, they were used as ornamental crops and medicines, and have not been included in the Chinese cuisine for very long. After chili peppers entered China, they sparked a food revolution of some magnitude. The people of Liuzhou incorporated chili peppers into their rice noodle dishes and gave them further development, which led to the creation of rice noodle dishes. Many people who have eaten snail noodles have questioned why there are not even a single snail in them. It is said that the snail soup in snail noodles is made from a folk secret recipe of snail meat, pork bones, medicinal herbs, natural spices, etc. The snail meat is discarded after the soup is boiled because its essence is concentrated in the soup.