A list of the contents of this article:

Can you eat Nanchang noodles if they are not cooked?

1. No. The packaged Nanchang flour is so hard that it can't even be boiled with a water cannon. It must be boiled, and it will take a long time.

2. Continue to cook over medium heat until the rice noodles are white and soft. If there is little water and the powder is not cooked, add water and continue to cook. Turn it while you cook it. Rinse the cooked powder with running water for 2 minutes.

3. No. Do not cook, just soak in water, will not make the flour fully cooked, will lead to poor taste and may affect digestion. The main raw materials in slag ash Nanchang mixing powder are mung bean powder and glutinous rice powder, which need to be fully ripened by high temperature heating.

4. Cooking flour: pay attention to the heat when cooking rice noodles. If the heat is too big, it is easy to burn, but if the heat is too small, it will not be cooked. Cook until the rice noodles are translucent, pinch them with your hands and make them elastic. Boiled rice noodles should be soaked in cold water in time to maintain their smooth taste.

5. If the flour has been mixed, it can be steamed in the pot, and if it has not been started, the powder can be poured back into the water to continue to cook. The following is the way to mix flour: main ingredients: cucumber 350g, vermicelli 200g. Excipients: right amount of dried shrimp, 6 cloves of garlic, right amount of sesame oil, right amount of rice vinegar, right amount of Pixian bean paste, right amount of salt, right amount of chicken essence.

The rice noodles in Nanchang are cooked like this.

Boiled rice noodles: put the soaked rice noodles in boiling water and cook until thoroughly cooked. In the process of cooking, you can stir them gently with chopsticks to prevent rice noodles from sticking. Remove the boiled rice noodles, wash them with cold water and drain. Stir-fry sliced meat: heat it with oil in the pan, stir-fry the pickled meat slices quickly until they change color, stir-fry until 8 are ripe, then remove and set aside.

Jiangxi rice noodles are soaked before cooking. Jiangxi rice noodles are bought as dried rice noodles, so they need to be soaked in cold water for 4-6 hours, soaked until soft, and then boiled in boiling water for 3-5 minutes. In the cooking process, garlic, ginger, spring onions, millet pepper, soy sauce and salt can be added according to personal taste.

Put the soaked rice noodles into the pot and gently disperse them with chopsticks to let the rice noodles absorb the soup evenly. Cook the rice noodles until soft and waxy, add the green vegetables and bean sprouts and stir well. According to your taste, you can add chili oil or chili sauce to increase the spicy taste. Finally, stir-fry Nanchang rice noodles and sprinkle with chopped onions.

Boil rice noodles: add water to the boil, add soft rice noodles, gently stir with chopsticks, cook over medium heat for about 3-5 minutes, cook until the rice noodles become transparent and elastic, remove, pass through cold water, and then drain.

Rice noodles usually need to be boiled for 1520 minutes. Self-made rice noodles are made of rice and good lotus seeds, black sesame seeds, a small amount of walnut chicken, golden glutinous rice, etc. when eating, add cold vegetable water or carrot water to the rice noodles, mix the rice noodles into a paste, put the rice noodles in a stainless steel basin and boil them in a boiling water pan.

How to make Nanchang flour

1. Cook the rice noodles in the pot. Rinse with cold water and dry after picking it up. Stir-fry seasoning, sauerkraut, minced pepper and Lao Gan Ma over low heat. Then put the dried rice noodles through boiling water and then fish them out. Then pour the seasoning of fried incense over the rice noodles, add the right amount of light soy sauce and a little sesame oil. Then stir well.

2. Prepare dried rice noodles. Prepare ingredients: garlic, ginger, green onions, dried chili. Dice ginger, spring onions and garlic, and cut dried chili into small pieces.

3. Main ingredients: Jiangxi rice noodle 200g; excipients: right amount of peanut oil, right amount of dried pepper, right amount of Laotan pickled cabbage, right amount of soy sauce, right amount of salt, right amount of white granulated sugar, right amount of fried peanut rice, a little olive oil. Prepare 200g Jiangxi rice noodles. The amount of powder depends on how much you eat.

4. treatment of rice noodles: boil rice noodles in boiling water until medium well, remove them and quickly overcool them to make rice noodles stronger. Then drain the water and put it on a plate and set aside.

5. Material preparation dregs Nanchang mixing flour is a very popular snack. The materials you need to prepare are: vermicelli, spiced bean skins, chili sauce, soy sauce, parsley, chopped peanuts, bean curd, sesame sauce, eggs, vermicelli and so on. These materials can be easily purchased in supermarkets or vegetable markets.

The authentic practice of cooking flour in Jiangxi, and the steps of how to cook it in Jiangxi.

1, egg fried Jiangxi rice noodles soak: first soak in cold water, soak soft (about 5 hours). Cooking flour: after boiling the water, add the soaked rice noodles and cook until the rice noodles can be cut off with chopsticks. Take a shower: rinse the boiled rice noodles with cold water and leave the water for use.

2. Ingredients: 1000 grams of rice noodles, a little soy sauce, a little tea oil, thirteen fragrances, a little salt, a little dried salted radish, a little chopped onions. Pour enough water into the pot to boil the rice noodles, then bring to the boil. Put the dried rice noodles in and cook them. Stir the rice noodles with chopsticks when cooking in the pot.

Raw materials: Rice noodles, lettuce, bean skins, meatballs, fat beef, vegetable oil, salt, soy sauce, thirteen spices, chicken essence. Jiangxi rice noodles half jin, soak in cold water ahead of time. Boil water in the pot, add rice noodles to boil, rice noodles are very resistant to cooking, about 20 minutes. Taste it yourself, without a hard knot. Remove cold water from boiled rice noodles.

4. Practice: Nanchang rice noodles are generally dry. Don't think that like vermicelli, you have to soak in water before cooking. Nanchang rice noodles are boiled directly in boiling water.

5. Save the practice to the mobile phone step 1 first boil the Jiangxi rice noodles (put a little salt in the water), then soak them in cold water and set aside. Step 2 sliced sausage, chopped onions, chopped chives, chopped parsley, chopped garlic and millet pepper.