What is the secret recipe for casserole rice noodle spices?

Clay pot rice noodles is a local delicacy in Yunnan Province of my country, but now it has spread across the country and can be seen in many places. The reason why casserole rice noodles got its name is that they are cooked in a casserole. While the rice noodles are cooking, you can add your favorite ingredients, such as beef rolls, enoki mushrooms, black fungus, and shiitake mushrooms, and then add seasonings. This not only retains the nutrition of the food but also makes it taste delicious. Next, let’s take a look at the recipes for rice noodle spices.

Method 1

Ingredients preparation

An 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 broth (other broths are also acceptable), a piece of old ginger, and an appropriate amount of salt.

Production steps

1. Put the rice noodles (this is semi-dry rice noodles) in boiling water, turn off the heat and 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 preparation

Dried rice noodles as needed Green vegetables, tofu skin, and mung bean sprouts as needed Broth as needed Two quail eggs Two crab sticks As needed Steamed buns as needed Salt and chicken stock as needed

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 the casserole and put it on the fire. Add appropriate amount of green vegetables, bean sprouts, tofu skin, two quail eggs, two crab sticks, appropriate amount of steamed buns, 600 grams of rice noodles. Bring to a boil, add chicken essence and serve.