Snail noodles
Overview
A bowl of snail noodles on a cold day, spicy and sour, is really satisfying and satisfying, even better than eating dumplings!
Tags
Ingredients
Steps
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Prepare the ingredients, remove the roots from the rapeseed, soak it in light salt water for 10 minutes, then wash it repeatedly and set aside. According to your favorite taste, take a pack of snail noodles.
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Opening the package of snail noodles, there are 6 seasoning packets and a packet of rice noodles. Southerners will put all 6 seasoning packets into the bowl. Northerners should pay attention. If you can't eat spicy food, put less chili oil packets. Otherwise, it may be too much. If you don't add them at all, there will be no spicy and sour taste.
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When you open the rice noodle package, it feels a bit like Northeastern vermicelli. Don’t get me wrong, rice noodles are different from vermicelli. It is made of rice and is particularly resistant to cooking.
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Boil the rice noodles first, add an appropriate amount of water to the pot, put the rice noodles under cold water into the pot, and cook for about 12 to 15 minutes, depending on your favorite taste. If you like it soft, cook for 15 minutes.
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After the snail noodles are cooked, turn off the heat, take them out and set aside, and pour out the soup in the pot where the snail noodles are cooked.
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Take another pot, add an appropriate amount of water, open the soup bag that comes with the snail noodles, pour it into the pot and cook until it opens.
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Add the cooked snail noodles and bring to a boil, then add all the seasoning packets brought in the original packaging except the peanut packets. Again, people who can't eat spicy food should add less chili oil. I added about one-third.
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Add the rapeseed before serving, and turn off the heat when the pot is boiling.
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Take out of the pot, add peanut buns, mix well, and enjoy!
