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Haimu thick soup rice flour

Haimu thick soup rice flour

Introduction

“Auricularia auricula, also known as Mondan Auricularia auricula, Japanese called longevity vegetable, grows in the depths of the ocean, is a marine algae plant, very beneficial to the human body.Sea fungus can be eaten in a variety of ways, such as soup and salad.Here I made a home-cooked meal with sea fungus — sea fungus thick soup rice flour.

Materials

Main material

Material Quantity
Dried rice noodles Three or two (one person)
Dried sea fungus 1 two
Egg 1

accessories

Material Quantity
Thick soup packets Appropriate amount
Capsicol Few

Characteristics

Property
Flavor Salty fragrance
Technology cook
time consuming Twenty minutes
difficulty simple

Steps

step 1:

It takes about 30 minutes to foam the sea fungus with clear water, and then rinse it.

step 1

step 2:

Cut the fungus into small pieces.

step 2

step 3:

With the favorite Jiangxi rice flour, long-term purchase in Taobao.

step 3

step 4:

Cook the rice flour in a pot for 10 minutes. After boiling, pour out the rice soup, add water and re-heat it.

step 4

step 5:

Bottled bony soup can also be served with concentrated soup bags. Add cut sea fungus and cook for 2 minutes before it comes out of the pot.

step 5

step 6:

Put the fried eggs in a bowl, drip the chili oil, and you’re done!Salty, spicy and seafood flavor is suitable for all ages.

step 6

Tips

  1. After boiling rice noodles for 10 minutes, rice soup should be poured out for fresh water. Many northerners do not pay attention to changing water, so rice noodles, noodle soup is not bright, soup is not good-looking, noodle soup is too strong, diluting the delicious taste of thick bone soup.2. Dry sea fungus contains salt. After washing, it still tastes salty. Therefore, people who eat light sea fungus should soak more and wash more, and remove salt as much as possible.3. Rice flour, rice noodles and noodles can be used with sea fungus.

Info