The taste of grandma -- Yunnan small pot rice noodles

The taste of grandma -- Yunnan small pot rice noodles

Introduction:

"I went to visit grandma in Yunnan this summer vacation. Grandma and aunt cooked a pot of thick chicken soup and made a small pot of authentic rice noodles for me to eat. The sour, spicy and fresh taste is unforgettable. So I specially asked for the making method. Back in England, I couldn't wait to do it. Although the appearance is not good, but the taste is very good! It's perfect except that the sauerkraut is not sour enough. "

Production steps:

Step 1: three elements of small pot rice noodles: rice noodles, soup and minced meat.

Step 2: 1. Rice noodles should be boiled with water half a day in advance. The taste of fresh and dry rice noodles in Yunnan is not bad. But if you can't buy dry rice noodles abroad, I think it's OK to use spaghetti? Spaghetti needs to be cooked in boiling water with olive oil and salt.

Step 3: 2. Soup is best to use the chicken soup stewed now, when stewing to put pepper, pepper and fruit. But I didn't have the conditions to stew chicken soup, so I used Knorr's chicken soup. But in fact, the soup in China is more delicious. Tomatoes, vegetables and carrot slices are cooked together.

Step 4: 3. Meat is the key! It's better to use Sichuan pickled mustard with a little acid, but I can't buy it here, so I have to use Thai pickled mustard instead. Marinate the minced meat with wine and salt for half an hour, then stir fry it with sauerkraut, chili sauce and olive oil. Add a little chicken essence (or fresh dew) and soy sauce to taste and color before leaving the pot.

Step 5: 4. Pour the rice noodles into the soup pot and cook them together, about 30 seconds.

Step 6: 5. Pour the fried meat into the soup and stir it. The sour taste is very appetizing.

Materials required:

Dry rice noodles or spaghetti: for one person

Minced meat: 150g

Green vegetables: one

Little carrot: one

Tomatoes: two

Sour mustard: one

Chili sauce: 1 teaspoon

Jiale chicken soup: one piece

Red dates: small amount

Chinese prickly ash: a pinch

Dried chili: two

Tsaoko: one

Salt: a little

Soy sauce: a little

Vinegar: a little

Shaoxing wine: a small spoon

Olive oil: 1 teaspoon

Note: in Yunnan, grandma put homemade chive flower chili sauce in the soup. It takes about half a year to make this kind of chili sauce. I can't do it. I can't buy it in the supermarket. But almost every family in Mengzi can do it. So there's no way to be authentic in any way-（

Production difficulty: ordinary

Process: boiling

Production time: several hours

Taste: hot and sour