Ingredients
Thin rice noodles ( 1 pound can make 3 to 4 bowls ) | Chives (appropriate amount) |
Mung bean sprouts are not required ( appropriate amount ) | Pickled radish or cabbage ( Appropriate amount ) |
Peanut black sesame paste ( Appropriate amount ) | Chop spicy millet ( appropriate amount ) |
Spicy red oil (appropriate amount) | Minced garlic ( appropriate amount ) |
Ginger (appropriate amount) | Chives (appropriate amount span> ) |
Cilantro ( appropriate amount ) | Light soy sauce (appropriate amount) |
Balamic vinegar ( appropriate amount ) | Salt ( appropriate amount ) |
MSG ( Appropriate amount ) | Sesame oil ( Appropriate amount ) |
How to make Dian-style cold rice noodles
1.Wash the leeks, cut into sections and blanch the bean sprouts in boiling water, remove and cool Soak in boiling water, drain and set aside.
2. Chop the onion and coriander into mince, mince the millet and pepper, mince the ginger and garlic and mince them separately.Add appropriate amount of cold boiled water and prepare all other accessories.
3. Boil water in a pot.After the water boils, pour in the rice noodles and scald them until all the rice noodles are cooked.Once it is hot and loose, it is strong and easy to break.Pour it into a mesh sieve to drain the water.Hold it under a fan or in a place with factory air.Use chopsticks to quickly lift it to blow off the hot air to avoid lumps.After the temperature drops, Pour in appropriate amount of sesame oil and use your hands to loosen the rice noodles and set aside.
4. Put the cooled rice noodles into a bowl, add all the accessories, and the bowl will be spicy and sour.The Dian flavor cold rice noodles are ready, let’s eat!
Tips
The rice noodles must be cooled first after being picked up, and sesame oil must be poured into the rice noodles to loosen them up, otherwise it will affect the taste and make it difficult to absorb the flavor.
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