glass noodle dishes rice restaurant how (with pictures) |
Mung beans soaked in the jar are converted into thick white bean sprouts for stirringFrench fries, another incarnation-Ground, dry and machine extrusion-They became noodles with soy sauce.Also known as cellophane, silver and glass faces, they serve as the basis for absorbing the taste of other elements in the dish and provide a smooth texture.These dry noodles need to be soaked and drained before they are used in Chinese, Vietnamese, Thai and Miao cooking.Put the dried bean noodles in a large bowl.Check your recipe-Many people only need 3 to 4 ounces of noodles.Pour two pints of boiled water on the noodles.Cover the bowl with a plate or pan.When you prepare other ingredients for the recipe, let the noodles soak for at least 20 minutes.Pour the noodles and hot water into a spoon in the sink.Let the hot water go out.Cut the noodles in several places to make them shorter and easier to handle.If you plan to add soy noodles to Chinese fried dishes, heat the pan until the oil rotates and smokes in itfry.Fry chopped garlic, scallions, ginger, bean paste or chili sauce, as well as meat and seafood;Stir-fry vegetables alone.Add the soaked noodles, mix them together after stirring, folding.Add your preferred stock and cover the pot under low heat.Remove the lid in a few minutes--The noodles will absorb a lot of stock.Add onion slices to serve.Boil stock;Add meat such as pork or seafood and use cellophane noodles as part of Thai or Vietnamese soup.Skim any foam that appears and add the soaked noodles to the pan.With fish sauce and mushrooms, peas, peppers and other vegetables.Pour in a bowl of large portions;Add coriander and garlic and add a little brown to the oil.
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