Cold Rice Noodles

Name: Cold Rice Noodles
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: A handful rice flour; A pack Mustard; A small bowl Peanuts; 1 spoon salt; 1 spoon Chicken Bouillon Powder; a little MSG; A few Shallots; A few garlic; 1 spoon Oil chili; 1 spoon Chopped pepper; 1 spoon Soy sauce

by Demon~🍒

5.0 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

Although rice noodles resemble rice noodles, they are not rice noodles. For the definition of rice noodles, it should be said that rice is used as the raw material. The addition of sweet potato flour, potato flour and other raw materials in rice noodles makes the taste and preservation method of rice noodles have a lot to do with rice noodles. the difference. In terms of taste, rice noodles are mostly "shuiling muscles and bones", while rice noodles are mostly "soft muscles and bones".

However, although the same rice noodles, Guizhou rice noodles, Hunan rice noodles and Jiangxi rice noodles have their own characteristics. It’s a standard breakfast configuration, and most people in Jiangxi love it."

Cold Rice Noodles

1. The dry rice noodles I use are easier to store in hot weather than wet noodles, and you can use them directly if they are wet noodles.

2. After the water is boiled, it is cooked in a pot.

3. Rinse with cold water and set aside.

4. The peanuts are deep-fried.

5. Pickled mustard, chopped shallots.

6. The rice noodles will become sticky after a while, just pour some boiling water and stir for a while, just a few seconds, then pour out the boiling water.