How to make Xinjiang rice noodles
Xinjiang mixed rice noodles is a delicacy with local characteristics, famous for its spicy, sour and refreshing taste and rich ingredients. In recent years, with the promotion of food bloggers, Xinjiang rice noodles have gradually become a hot topic on the Internet. This article will introduce in detail the preparation method of Xinjiang mixed rice noodles, and attach relevant data to help you easily reproduce this delicious dish at home.
1. Ingredients list of Xinjiang rice noodles
| Material | Dosage | Remarks |
|---|---|---|
| dry rice noodles | 200g | Fresh rice noodles can also be used |
| beef or chicken | 150g | Shred or slice |
| cucumber | 1 stick | shred |
| carrot | 1 stick | shred |
| coriander | Appropriate amount | chopped |
| garlic | 3 petals | Minced |
| chili oil | 2 tablespoons | Adjust to taste |
| soy sauce | 1 tablespoon | Light or dark soy sauce |
| vinegar | 1 tablespoon | rice vinegar or aged vinegar |
| salt | Appropriate amount | for seasoning |
2. Production steps
1.Prepare rice noodles: Put the dry rice noodles into boiling water and cook for 8-10 minutes. Remove and rinse with cold water, drain and set aside. If it is fresh rice noodles, just blanch them in hot water.
2.Handle ingredients: Shred the beef or chicken and marinate with a little salt and soy sauce for 10 minutes. Shred cucumbers and carrots, chop coriander, and mince garlic.
3.Fried meat: Heat the pan and add oil, add the marinated shredded pork and stir-fry until cooked, take it out and set aside.
4.Mix: Put the cooked rice noodles into a large bowl, add the fried shredded pork, cucumber shreds, carrot shreds, coriander and minced garlic. Pour in the chili oil, soy sauce and vinegar, and season with salt to taste.
5.Stir evenly: Use chopsticks or a spoon to mix all the ingredients thoroughly, making sure every rice noodle is coated with the seasoning.
6.Plate and enjoy: Pour the mixed rice noodles into a plate, and sprinkle with sesame seeds or chopped peanuts to increase the taste according to personal preference.
3. Hot topic data of Xinjiang rice noodles
| platform | Related topics | Volume of discussions (last 10 days) |
|---|---|---|
| #Xinjiang Mixed Rice Noodles# | 125,000 | |
| Douyin | Tutorial on mixing Xinjiang rice noodles | 83,000 |
| little red book | Xinjiang rice noodle recipe | 57,000 |
| Station B | Xinjiang Food Production | 32,000 |
4. Tips
1.rice noodle selection: Xinjiang rice noodles usually use thick rice noodles, which have a stronger taste. If you can't buy it, you can use wide noodles or rice noodles instead.
2.chili oil: Chili oil is the soul of this dish, it is recommended to make it yourself. Mix crushed dried chili peppers with hot oil, add a little sesame seeds and spices for a more fragrant taste.
3.Ingredients: In addition to cucumbers and carrots, you can also add bean sprouts, celery and other vegetables to increase the taste and nutrition.
4.Hot and sour ratio: Xinjiang mixed rice noodles have a strong sour and spicy taste. If you are not used to it, you can reduce the amount of chili oil and vinegar.
5. Conclusion
Xinjiang mixed rice noodles is a simple and easy-to-make delicacy with unique flavor, suitable for summer consumption. Through the introduction of this article, I believe you have mastered the production method. Why not give it a try and enjoy this delicacy from the Western Regions!
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