Casserole Rice Noodle Soup Base Recipe

We usually go to the store to eat casserole rice noodles, but the price of casserole rice noodles in the store is not low. Because the consumption is too high, many people also hope to learn some rice noodle making methods at home, so that they don’t need to eat rice noodles outside, and can eat delicious rice noodles at home. When making it, you need to prepare a variety of ingredients such as kelp shreds, Chinese cabbage, mushrooms, etc., and then prepare the soup first and then add the rice noodles.

Casserole Rice Noodles

Ingredients: rice noodles, kelp shreds, pakchoy, shiitake mushrooms, tofu, pork (beef)

Ingredients: salt, chicken powder, red pepper powder, pepper, pickled radish, tomato sauce, ginger, garlic, coriander

Method 1. Wash rice noodles, mushrooms, kelp shreds, Chinese cabbage, tofu, etc., and cut the tofu into pieces.

2. Slice the pork, stir-fry and set aside. Slice the cooked beef.

3. Pour clean water into the casserole. After the water boils, add kelp shreds, mushrooms, tofu, ginger, garlic, etc., add a little salt and chicken essence, cover the casserole, and simmer on low heat for five or six minutes.

4. Add fresh rice noodles and Chinese cabbage, cook for a while, then add pepper, red pepper powder, pickled radish and tomato sauce.

5. Stir well and add a little coriander.

Yunnan style small pot rice noodles

Ingredients: 120g rice noodles (half a bowl); 50g minced pork; 10g each of pea tips, leeks, bean sprouts, and pickled vegetables; 2g each of refined salt and chili oil; 3g salty soy sauce (dark soy sauce); 1g each of minced ginger and white pepper powder; 100g pork rib soup.

Step 1: Prepare the rice noodles first. This time I used Zhongshan rice noodles, which is easier to make. Boil a large pot of cold water until the water boils, turn off the heat and simmer for 10 minutes, rinse with cold water and soak again. Remove and drain when ready to use.

2. Chop the meat into small pieces and add a little water to make it easier to spread. Wash and pick all the vegetables. Cut the leek into inch pieces, chop the sauerkraut, and mince the ginger. Bring the pork ribs soup to a boil.

3. Put a small pot on high heat, add boiling soup, add white pepper, minced ginger, chopped meat, and stir the meat, add salt, salty soy sauce, pickled vegetables, and rice noodles. After boiling, add leek segments, pea tips, bean sprouts, and wait for the soup to boil. Pour chili oil before removing from the pot. Pour into a normal noodle soup bowl, garnish with chopped green onions and coriander. Try to use the strongest fire when cooking. I couldn't find a small round-bottomed pot, so I barely found a flat-bottomed small pot with a diameter of 20 cm and a height of 10 cm:

Ingredients: dry rice noodles, pickled cabbage, small red pepper, ginger, garlic, onion, coriander, sesame, salt, vinegar, soy sauce, sugar

Method: 1. Soak the rice noodles until soft, then remove and drain; chop the sauerkraut into small pieces; chop the green onion, ginger, chili and coriander into fine pieces and set aside.

2. Pour oil into the pan and heat it. Add sesame seeds, ginger, garlic and chili in turn and stir-fry until fragrant. Then add sauerkraut and stir-fry until fragrant.

3. Pour a bowl of water into the pot, bring to a boil, add rice noodles and bring to a boil.

4. Add salt, vinegar, sugar and a small amount of soy sauce (optional) and mix well.

5. Add coriander and chopped green onion, and the sour and spicy rice noodles are ready! This method is similar to Yunnan small pot rice noodles. The rice noodles can be thick or thin, depending on personal preference.