After resting for a long time, after going to work, most of the lunch meal was cooked by myself in the kitchenette.
I don't know why, but I'm a little reluctant to use induction cookers. Therefore, in addition to the microwave oven, rice cookers are the most commonly used in the kitchen. Coupled with the fact that the weather is getting colder and colder, and I like to stew food, the rice cooker has become a good helper for me.
Braised noodles with soybean sprouts, all the umami flavor of bean sprouts is absorbed by the noodles, and the spicy flavor is mixed together, making it truly and delicious...
Rice cooker spicy bean sprouts braised noodles
By VedaHudson
Recipe Recommendations
- soybean sprouts 120 grams
- garlic cloves appropriate amount
- dried red pepper appropriate amount
- pepper appropriate amount
- cooking oil appropriate amount
Steps for Rice cooker spicy bean sprouts braised noodles
1
Prepare machine-rolled wet noodles and soybean sprouts; wash bean sprouts and drain water for later use.
2
Prepare pepper, dried peppers, and garlic cloves, beat the garlic and cut the red peppers.
3
Pour appropriate amount of cooking oil into the rice cooker, add pepper and pepper, and fry until fragrant.
4
Pour in the garlic cloves and fry until fragrant.
5
Pour in the soybean sprouts.
6
Add the Pi County red bean paste.
7
Add appropriate amount of cold water, transfer to cooking stall, and bring to a boil.
8
Pour in the wet flour and evenly coat it on the bean sprouts.
9
Cover the rice cooker and use the steam from boiling bean sprouts to simmer the noodles.Rice cooker spicy bean sprouts braised noodles Make Tips
1. Noodles can be blanched in advance, cooled in the river, drained and then bored, so it is not easy to form. 2. The bean paste is very salty, so salt should be used appropriately (I didn't add extra salt). 3. Do not blanch soybean sprouts in water to avoid loss of nutrients and loss of flavor.