Name: Fresh Fragrant Rice Noodles: A Handful of Dried Shrimps Turn into Stock in Seconds
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 400g rice flour; 1/2 bowl Dried shrimp; Several Tricholoma; A few rape; a little Minced meat; a little Mustard; Some shallot; Some ginger; Some Cooking Wine; Some salt; Some Soy sauce; Some White pepper; Some Cooking oil

Fresh Fragrant Rice Noodles: A Handful of Dried Shrimps Turn into Stock in Seconds

by West Mountain Beans

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

If the rice noodles are not blended with the thick soup, the taste is always weak. Slow-cooked broth is reliable, but it takes time to boil people; and the “thick soup treasures” whose MSG is supreme are not acceptable to healthy people. In fact, a handful of dried shrimp skin can easily turn into a stock in seconds, creating a delicious and fragrant rice noodle. "

Fresh Fragrant Rice Noodles: A Handful of Dried Shrimps Turn into Stock in Seconds

1. A handful of dried shrimps, half a bowl

2. A little minced meat

3. Tricholoma washed and sliced

4. Chopped green onion and ginger

5. Minced mustard

6. Soak the rice noodles in advance before cooking, and the time can be long or short, so that they are better cooked

7. Serve the cooked rice noodles and set aside

8. Put oil in the pot and add shrimp skins

9. Stir fry a few times over medium and small fire

10. Pour in boiling water and add a little cooking wine

11. After boiling for 15 to 20 minutes, the soup will turn white

12. Add mushroom slices and cook for a few minutes

13. Finally add salt and white pepper

14. Blanch the rapeseed in another pot at the same time

15. Put oil in the wok and add meat

16. Stir fry with green onions and ginger

17. Finally click into the soy sauce

18. Put it in a bowl, top with rape, mushrooms, minced meat and mustard

19. The concentration of the soup is slightly thinner than the milky white of Ahwa rice noodles, but the taste is very fresh, the key is to add zero

Tips:
1. Rice noodles are dried Jiangxi rice noodles bought in supermarkets.

2. Use fresh shrimp skins, which are too old or even sticky. Otherwise, once stir-fried, the taste that comes out, ha ha.