pork intestines rice rolls
This snack is a specialty of my hometown Neijiang, which is similar to Chengdu Hot and Sour Noodles. But it is not as greasy as Chengdu hot and sour noodles. The taste is more refreshing.
Recipe Recommendations
- vermicelli 100 grams
- Tong Zi Gu appropriate amount
- soybean oil appropriate amount
- chicken essence appropriate amount
- MSG appropriate amount
- pickles appropriate amount
- chives appropriate amount
- coriander appropriate amount
- soybean appropriate amount
- chili oil appropriate amount
- chicken oil appropriate amount
- hot and sour
- cook
- ten minutes
- simple
Steps for pork intestines rice rolls
1
First, add 100 grams of dried sweet potato powder to boiling water until used.
2
This dish mainly highlights hemp. Spicy taste, but the pepper noodles that have been stored for a long time cannot meet my requirements, so I slowly bake them over low heat until the surface of the pepper is crisp and developed into powder for use.
3
I fried the soybeans yesterday when I was cooking. Pay attention when frying the soybeans. Because the soybeans are too small, if the mouth breaks in the middle, they must be taken out of the pot as soon as possible.
4
I use the usual white pickles and cut them into thin pieces. 1 tablespoon soybean oil in a large noodle bowl. Add half a spoonful of salty food. 1 tablespoon of chili oil. A little chicken essence and moderate pickles.
5
Put the coriander first and then add the cream bone soup.
6
Big pot of water, after the water boils, the sweet potato vermicelli will be produced. Put in the pan. Because it is originally made with boiling water, almost all of it is cooked, so as long as the water boils, you can pick it up. Put pepper noodles on the noodles. Soybeans, fat intestines, chives, monosodium glutamate.