Rice Noodles

Overview

Personally, I think the delicacies in Tasty Street are real delicacies only if they can survive for a few years. Several shops can be opened every day in the pedestrian street, and several shops can be closed at the same time. After the baptism of the market and people's increasingly picky mouths, we can only say bye-bye to unpalatable food. There is such a Huajia rice noodle shop in Yangjiaping. Every time I go there, I have to wait in line. The small store is crowded with people waiting to eat. Twos and threes gathered around the table, chatting and laughing while eating. Eating is about being grounded. Compared with high-standard hotels, there are no gorgeous decorations or luxurious utensils, but the unique market atmosphere and human fireworks of street shops make eating more approachable and warm. Every time I go shopping here, I must order a piece of rice noodles to satisfy my craving. There are seafood, original, and hot and sour flavors, but I love the hot and sour rice noodles. My mouth is already watering before I even finish the sour soup. You won't feel relieved after one sip, and you have to drink several sips to satisfy your lingering craving. The market is always the standard for testing the truth of food. But anything that doesn’t taste good will disappear within a few days. As long as the food is delicious, no matter how far away, no matter how expensive, no matter how hard it is to find, there will never be a shortage of people to pay for it. Today I made a bowl of rice noodles at home as usual, and it was a success for the first time. The main reason is that you don’t even have to wash the bowl after finishing the meal. The sourness of the vinegar, the spiciness of the millet, the freshness of the flower armor, and the refreshing taste of the rice noodles all merge together to create a bowl of extremely delicious happiness. The moment you open it, you feel like the whole world belongs to you. A small happiness, just filling my belly with a bowl of rice noodles. Touching my stretched belly, a sense of satisfaction arises naturally.

Tags

• staple food
• home cooking
• bean sprouts
• chives
• cooking wine
• coriander
• kelp silk
• light soy sauce
• millet spicy
• old ginger
• oyster sauce
• quail eggs
• rice noodles
• sixty
• vinegar
• white sugar
• garlic
• salt

Ingredients

Steps

1. 1 Prepare the raw materials in advance, soak the sixty-year-old in salt water in advance and let it spit out the sand

   

2. 2 Cut coriander into sections; cut chives into flowers; mince garlic and ginger; cut chili millet into mince; cook quail eggs in advance and peel them for later use

   

3. 3 Stack 2 layers of tin foil paper into a bowl shape (you can put an extra layer for safety)

   

4. 4 Put the flower armor and kelp shreds into a tin foil bowl, add garlic, ginger, millet, oyster sauce, light soy sauce, sugar, salt, cooking wine and vinegar, put it on the induction cooker, add appropriate amount of water and bring to a boil

   

5. 5 After boiling, add the vermicelli, bean sprouts and quail eggs, wrap them up and continue cooking for 3 minutes. Open the tin foil and sprinkle in chopped green onion and coriander segments, mix well and serve