Rice Noodles with Tomato Sauce

1

Taiwanese rice noodles, good tomato stew. In fact, I personally feel that a good waiter is not as good as a gold medal, but a gold medal only offers curry and no other stewing ingredients. sighed

2

Whatever you call cabbage and olive vegetables. Half is enough. Tear off the leaves and tear them into pieces the size of your palm.

3

Slice pork belly, cut onion in half, and cut cucumber, carrot, and ham into diamond-shaped pieces. The carrot and ham appeared on the screen and didn't take pictures.

4

Boil water until it boils and rolls. It's better if the water temperature is higher.

5

Pour in the rice noodles, blanch for five minutes, remove the cold water, and then remove it into a container and soak in cold water. Just tap water.

6

Add the cabbage and blanch until the color turns green, for a maximum of 30 seconds. Don't blanch it too much. It will become weak after blanch for a long time, and the cabbage will become less crispy and taste dead.

7

Blanch the carrot until it changes slightly and fish out. All the above ingredients have been blanched. To add here, the water needs to be washed with cold water twice after blanching, so that the color and taste will be very different.

8

Lower the oil in the pan, add a little more, add onion rings and stir-fry until fragrant.

9

Add pork belly in and stir-fry until color changes.

10

Add cucumber, ham, and carrot and stir well.

11

Add cabbage and stir-fry well.

12

Pour a circle of cooking wine along the edge of the pan, not too much, one tablespoon.

13

Add light soy sauce and stir well.

14

Put in the stewing ingredients. I had a small amount of food, so I put in three pieces. The thing to distinguish curries here is not to add more water. Because the cabbage contains water, the bottom left in the pan will be enough. If there is too much juice, it will be diluted. If you use it to thicken the sauce, it will not look good.

15

It's almost as good as this. The sauce is evenly distributed and wrapped on the dish in a sticky manner.

16

Add the rice noodles and stir well.

17

Finally, add in the chicken sauce, add appropriate amount of salt and black pepper according to taste. I added two teaspoons of black pepper, which is spicy and spicy. You can put the plates out of the pan.

18

This is a separate dish. In fact, we don't use rice noodles as a dish to stir-fry. This dish has quite flavor and a little Western-style feeling-the female colleagues at work really like this dish.

1. The important order of blanching water is to prevent the dishes from getting stale with each other. The taste and color of carrots will fade into the water, so blanch them last.
2. Tomato stew is the same as curry. Stir fry until the dishes are stained with the sauce and a little sticky. That will be enough. The reason why you say it is 3 to 4 pieces is because you are afraid that if you put too much food, the stewing ingredients will not be evenly fried, and you will have to add another piece when the time comes.
3. Some children's shoes asked me why carrots were blanched in water. Uh... the reason why carrots were blanched in water is to maintain nutrition. These goods are fat-soluble nutrients, which means that they must be processed at high temperatures and high temperatures to induce carotene. This thing does not dissolve in oil. When frying, it is layered with the oil. It has a stubborn temper, so it should be blanched thoroughly to allow it to taste and give full play to its nutrition. My classmate's eye disease is good after eating cooked carrots.