Stewed noodles with spicy bean sprouts in rice pot

Stewed noodles with spicy bean sprouts in rice pot

Introduction:

"After a long rest, after going to work, most of the lunch will be cooked in the small kitchen. I don't know what's the matter. I'm a little repellent to induction cooker. I'm not willing to use it all the time. Therefore, in addition to the microwave oven, the most used in the kitchen is the rice cooker. In addition, the weather is getting colder and colder, and I like to stew food, so the rice cooker has become my good helper. Stewed noodles with bean sprouts, the fresh taste of bean sprouts is fully absorbed by noodles, and the spicy taste is mixed together. It's really delicious

Production steps:

Step 1: prepare the rolled wet noodles and bean sprouts; wash and drain the bean sprouts.

Step 2: prepare Chinese prickly ash, dried pepper, garlic, smash garlic, cut red pepper.

Step 3: pour proper amount of cooking oil into the rice cooker, pour in pepper and Zanthoxylum, fry out the fragrance.

Step 4: pour in the garlic and fry until fragrant.

Step 5: pour in the bean sprouts.

Step 6: add Pixian red oil bean paste.

Step 7: add appropriate amount of cold water, adjust to the cooking position, and bring to a boil.

Step 8: pour in the wet noodles and evenly place on the bean sprouts.

Step 9: cover the rice pot and stew the noodles with steam of bean sprouts.

Materials required:

Soybean sprouts: 120g

Machine pressed wet noodles: 200g

Garlic: right amount

Dry red pepper: appropriate amount

Zanthoxylum bungeanum: right amount

Cooking oil: right amount

Red oil bean paste: right amount

Note: 1. Noodles can be blanched in advance, supercooled, drained and then stuffy, not easy to form a group. 2. The bean paste is very salty, and the salt should be used properly (I didn't add extra salt). 3. Fried soybean sprouts do not blanch, in order to avoid the loss of nutrients, and no taste.

Production difficulty: ordinary

Technology: stewing

Length: 20 minutes

Taste: spicy