Sichuan style rice noodles with mixed sauce

Sichuan style rice noodles with mixed sauce

Introduction:

"Rice noodles with mixed sauce can be seen everywhere in the streets of my hometown. It's a staple food that is very close to the people. You can eat three meals a day in a restaurant. The rice noodles in our small restaurant are not sold in big or small bowls, but in "two". You can order according to your own food, or 2 liang, or 3 Liang, or 4 liang. You can also order more than two kinds of flavors, because there is more than one whistle in any restaurant. Most people like to have a bowl of steaming rice noodles for breakfast. The rice noodles are hot and ready to eat. After they are hot, they are decorated with a few green and tender scallions, which are served on the table. The aroma is pungent. After a few mouthfuls, they are delicious and full. In my family, mixed sauce rice noodles are divided into two types: sauce flavor type and red oil type. Although they are all mixed sauce, they have different tastes. Most of the products sold in restaurants are soy sauce flavor. Today, I'm going to introduce you to Maotai flavor soup, which can be divided into clear soup and red soup. There is only one difference between them, that is, whether to add chili oil or not. "

Production steps:

Materials required:

Lean and fat pork: 500g

Dry rice noodles: 500g

Green leafy vegetables: moderate

Peanut oil: 100g

Scallion: right amount

Pepper: a little

Sweet flour sauce: 30g

Ginger: right amount

Salt: right amount

MSG: right amount

Chinese prickly ash noodles: right amount

Chili oil: right amount

matters needing attention:

Production difficulty: ordinary

Craft: Skills

Production time: half an hour

Taste: medium spicy