Hi Hi Pot (Pickled pepper chicken rice noodles)

Ingredients

• Rice Noodles


• tomato


• Baby cabbage


• fungus


• Kelp silk


• Chicken and Rice Flower


• Bone soup seasoning (water, lard, white sugar, ginger, green onion, etc.) (from Chengdu Shengen Biology)


• Pickled pepper seasoning (pickled red pepper, soaked millet spicy, soaked ginger, radish, white sugar, etc.) (from Chengdu Shengen Biology)

Steps

• 1. Prepare 10 servings of pickled pepper bone soup base: Add 140g bone soup seasoning and 700g pickled pepper seasoning to boiling water, stir well and set aside;


• 2. Add 370g pickled pepper bone soup base to the milk pot and bring to a boil;


• 3. Add 50g tomato slices, 50g baby cabbage, 20g black fungus shreds, 20g kelp shreds to boil and cook for 2 minutes, pour into a red base pot;


• 4. Cook 250g of wet rice noodles in boiling water for 2 minutes and 30 seconds, pour into a red base pot and add 60g of fried chicken and rice to produce.

中文

配料

• 米线


• 西红柿


• 娃娃菜


• 木耳


• 海带丝


• 鸡米花


• 骨汤调味料（水、猪油、白砂糖、生姜、大葱等）（来自成都圣恩生物）


• 泡椒调味料（泡红椒、泡小米辣、泡姜、泡萝卜、白砂糖等）（来自成都圣恩生物）

步骤

1. 10 份泡椒骨汤汤底调制：2900g 开水中加入140g 骨汤调味料、700g 泡椒调味料，搅拌均匀备用；


2. 奶锅中加入370g 泡椒骨汤汤底烧开；


3. 下入50g 西红柿片、50g 娃娃菜、20g 木耳丝，20g 海带丝烧开后煮2 分钟，倒入红底座锅中；


4. 将250g 湿米线在沸水中煮2 分30 秒后，倒入红底座锅中，放入60g 炸制好的鸡米花出品。