What kind of vermicelli is used in snail rice noodle? How to stir-fry sour bamboo shoots in snail rice noodle

The essence of snail rice noodle is mainly in its carefully cooked snail soup, which has a unique flavor that is clear but not bland, spicy but not dry, fragrant but not greasy. The rice noodle contains a variety of nutrients, which can not only satisfy your appetite, but also maintain your health. What kind of vermicelli is used in snail rice noodle? Is it harmful to eat too much snail rice noodle? Are you interested in the following content?

Contents of this article

1. What kind of vermicelli is used for snail rice noodle?

2. How to fry sour bamboo shoots in snail rice noodle

3. Is it harmful to eat too much snail rice noodle?

What kind of vermicelli is used in snail rice noodle

The vermicelli of snail noodles is made of Liuzhou's unique dry-cut noodles, which are different from the rice noodles (rice vermicelli) we eat. The cross-sectional diameter of the dry-cut noodles is about 3 mm. They are soaked in water for more than an hour before use. Snail noodles are made of aged rice. The rice loses its oiliness over time, but after being processed into rice noodles, it tastes very elastic.

The stench of snail rice noodle comes from the sour bamboo shoots in it, which are made from fresh bamboo shoots fermented and acidified. The reason why snail rice noodle is called "snail rice noodle" is because its soup is made from snails. The carefully cooked snail soup has a unique flavor that is clear but not bland, spicy but not dry, spicy but not hot, fragrant but not greasy.

How to fry sour bamboo shoots in snail rice noodle

How to stir-fry sour bamboo shoots:

Ingredients:

250 grams of sour bamboo shoots, a spoonful of soy sauce, a spoonful of Pixian bean paste, a small amount of oil, a clove of garlic, 10 grams of ginger, two chili peppers, and a small amount of salt.

step:

1. Raw materials: sour bamboo shoots.

2. Cut the sour bamboo shoots into thin strips, put them in a frying pan without adding oil, drain the water from the sour bamboo shoots, and then serve.

3. Raw materials: sour beans.

4. Cut the sour beans into small pieces for later use.

5. Ingredients: two chili peppers, a clove of garlic, and a small amount of ginger.

6. Chop everything into small pieces and set aside.

7. Add oil to the hot pan.

8. When the oil temperature reaches 60%, add the chopped ingredients.

9. After the ingredients are fried until fragrant, add the drained sour bamboo shoots and sour beans and stir-fry repeatedly.

10. Stir-fry for five minutes and add Pixian bean paste and salt as appropriate.

11. Add appropriate amount of light soy sauce to enhance the flavor.

12. Stir-fry for two minutes and serve. Add it to the snail noodles.

Is it harmful to eat too much snail rice noodle?

Snail rice noodle is a snack rice noodle in Liuzhou City, Guangxi, with a unique flavor of spicy, refreshing, fresh, sour and hot. The delicious taste of snail rice noodle is also due to its unique soup. The soup is made of snail meat, galangal, star anise, cinnamon, cloves, various peppers, and other natural spices and MSG. Snail rice noodle is rich in carbohydrates, gelatin, cephalin, cellulose, lecithin, protein, carotene, various vitamins, iron, calcium, phosphorus and other nutrients, which can not only satisfy your appetite, but also maintain your health.

Eating too much snail noodles will cause internal heat in the body. People who suffer from acne due to internal heat should not eat too much.