Braised Guilin rice noodles
I have eaten boiled noodles, fried noodles, cold noodles... I have never eaten braised noodles. Braised noodles are rarely heard of in the south, let alone eaten. After the gourmets saw the braised noodles made by Xixi sissi, I kept craving it. I said I would eat braised noodles too. I finally got my wish today. Look at what I did. Is it okay? I think it was quite successful. The protagonist in this, I use not noodles, but a specialty rice noodle in the south-Guilin rice noodle. This flour is very strong, will not be boiled for a long time, and is full of elasticity. After stewing, all the essence of the soup was absorbed by the rice noodles, and the taste was very good.
Recipe Recommendations
- salty and fresh
- braised
- an hour
- ordinary
Steps for Braised Guilin rice noodles
1
Prepare the required materials.
2
Wash the beans and break them by hand. Cut the ginger and garlic into minced pieces for later use.
3
Put the rice noodles into water and beat them up, drain and set aside.
4
Heat the pan with oil, add star anise, ginger and garlic and saute until fragrant.
5
Pour in the beans and stir fry, add a little salt, add water after the beans change color, and simmer in soy sauce for two minutes.
6
Pour the soup into a bowl, leaving the beans in the pan.
7
Spread the rice noodles evenly on the beans, then pour on the soup that has just been poured out, spread a layer of rice noodles and pour the soup once until the rice noodles are spread, cover the lid, and slowly simmer over low heat to see if the juice is dry.
8
Remove from the pan and add red beans to serve.