sour rice noodles

Recipe Recommendations

• peanuts appropriate amount
• cooked white sesame seeds appropriate amount
• spinach appropriate amount
• Pi County bean paste appropriate amount
• onion appropriate amount
• Jiang appropriate amount
• vegetable oil appropriate amount
• salt appropriate amount
• balsamic vinegar appropriate amount
• chicken essence appropriate amount
• sesame oil appropriate amount

• hot and sour
• cook
• ten minutes
• simple

Steps for sour rice noodles

1

Prepare raw materials.

2

Soak the vermicelli in warm water for one to two hours in advance.

3

Chop the green onions, cut the ginger into thin threads, and cut the spinach into sections about two centimeters long for use.

4

Cool the oil and cool the pan, pour the peanuts in and stir them over low heat, and fry them until they are done (after hearing the crackling sound, it is clear that there is a fragrance. Don't fry the color too deep. Turn off the residual heat of the oil and it will still go into the peanuts).

5

Remove the fried peanuts and cool them for later use.

6

Pour two small spoonfuls of vegetable oil into a frying pan. After the oil is heated, pour the green onions and ginger in and saute until fragrant. Pour two spoonfuls of Pi County bean paste into the pan and stir fry together. stir-fry until the aroma is fragrant and red oil comes out.

7

Pour in two bowls of water (broth is the best, if you don't have it at home, use clear water).

8

After the pan is boiled, pour the soaked vermicelli into it and cook.

9

After the pan boils again, pour the spinach in and cook for three minutes.

10

Pour 1 spoonful of salt, 1 spoonful of chicken essence, 2 spoonfuls of vinegar, and 1 spoonful of sesame oil into the pan and stir, turn off the heat and start the pan.

11

Pour the hot and sour powder into a bowl, sprinkle cooked sesame seeds and cooked peanuts on top and stir well.

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