Ingredients
Water-fat rice noodles ( 150g ) | Soybean sprouts ( 100g ) |
Onion shreds ( 50g ) | Ginger foam ( 10g span> ) |
Soak red pepper foam ( 10g ) | Pickled Red Pepper Festival ( 15g ) |
Small onions ( 5 grams ) | Rapeseed oil ( 50 grams of salt ) |
| Salt ( 5--10g ) | Spicy fresh dew ( 5 grams ) |
Very fresh taste ( 5 grams ) | Oyster sauce ( 5 grams ) |
Sichuan pepper oil ( 5 grams ) | Sichuan Laotan pickled cabbage (shredded) ( 15g ) |
Chicken essence and MSG ( 5 grams each ) | chopped green onion (appropriate amount) |
diced ham sausage ( 10g ) |
Sichuan style fried rice How to make rice noodles
1. Dip dry rice noodles into boiling water After soaking until soft (soft), cool it with cold water, drain and set aside
2. Chop the pickled pepper and soaked ginger into foam or cut into pieces and set aside.Wash and drain the bean sprouts and set aside
3. Heat the rapeseed oil in a pan until it is 20% hot.Pour in the pickled pepper foam, pickled pepper sections, pickled ginger foam, shredded pickled cabbage, diced ham sausage, and green onion sections.Stir-fry until fragrant and delicious.Add chicken essence, MSG, salt, and seasoning.Extremely fresh soy sauce, spicy fresh dew, oyster sauce
4.Put in the seasoned pot Bean sprouts, when the bean sprouts are cooked, add the rice noodles and stir-fry evenly, then turn off the heat
5. Pour pepper oil into the pot, mix well, remove from the pot, sprinkle with chopped green onion and serve
Tips
It is best to use dry thick rice noodles.When soaking, you need to stir with chopsticks to avoid sticking into lumps; you can also add diced meat and mushrooms to the side dishes according to your own taste.Wait
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