How to make Sichuan rice noodles

Sichuan rice noodles are quite famous, especially Mianyang rice noodles, which are a well-known traditional snack of the Han nationality. They are made with sheep rice noodles as the main raw material, and then chicken bones, tofu, mung beans and other ingredients are added to make delicious Sichuan rice noodles. When traveling to Sichuan, many people like this delicacy. Now this delicacy is also available in many cities in China. Let us now learn about the method of making Sichuan rice noodles.

How to make Sichuan rice noodles

Ingredients: 1 chicken bone (chicken shell), 300g dry rice noodles, 10-15 tofu puffs, 100g mung bean sprouts, 50g dried kelp, 100g curry powder, 1 teaspoon turmeric powder, 2 green onions, 2 teaspoons salt, soy sauce, oyster sauce, 1 bowl of coconut milk, chili peppers, 2 pandan leaves, 2 curry leaves (about 15 leaves), blood clams. Method 1. Set aside a bowl of dried kelp soaked in water. 2. Boil the blood clams in water, peel them and set aside. 3. Soak the rice noodles in warm water to soften them, drain the water and set aside.

4. Blanch the mung bean sprouts and drain. 5. Put 5 cloves of garlic, 5 shallots, 3 slices of ginger, and 100g of dried chili into a blender. Add half a cup of water and blend into a paste. Set aside. 6. To make spicy laksa soup: Pour half a medium pot of water, add salt and chicken bones and bring to a boil. 7. Pick up the chicken bones and pour them into the kitchen waste bin. 8. Add the chili paste prepared in step (5), then sprinkle with curry powder and turmeric powder, and stir evenly with a wooden spoon. 9. Then add the pandan leaves and curry leaves and simmer for 15 minutes. 10. Then add soy sauce and oyster sauce and continue to cook over low heat. When the spicy aroma overflows, add coconut milk. 11. Then put all the tofu puffs cut in half into the hot pot, stir with a wooden spoon, and sprinkle some fragrant coconut shreds on it to make it a real "latsa". 12. Before serving, put an appropriate amount of soaked rice noodles into a large bowl, pour the spicy sauce on it, and put 3 or 4 pieces of tofu into the bowl, add a few blood clams, some mung bean sprouts and kelp, and sprinkle with chopped green onions. It would be perfect if fried chopped onions could be added, and chopped chili peppers are optional for eaters.

Rice noodle method 2

Ingredients: beef, pork intestines, chicken, peas, kelp, chopped green onions, coriander, sauerkraut. Steps: Step 1: Soak the rice noodles, 10 pounds of rice noodles at a time, with water covering the rice noodles, and soak for 5-6 hours. Step 2: Use chicken bones to boil water over high heat to make a broth. Add the red soup or clear soup sauce packet to the broth and simmer over low heat to make the red soup or clear soup (it takes an hour to simmer). Step 3: Boil another pot of water, keeping the water temperature at around 60℃. Step 4: Rub the soaked rice noodles with your hands, scoop up a bowl of rice noodles and put them in a bamboo dustpan. Put it in a pot of warm water at about 60℃ and shake it a few times, it doesn't take too long, 5-10 seconds is enough. Step 5: Put the blanched rice noodles into the tableware, add a spoonful of the cooked sauce into the rice noodle bowl, and then add the beef, pork intestines, chicken, peas, kelp, chopped green onions, coriander, sauerkraut and other ingredients in the ingredient package into the bowl (not every ingredient needs to be added, add according to personal taste)

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