Have you ever tried mian nuo (rice flour)? This isn't made with flour, but with powder. You need to soak it in warm water before serving and then chill it. It can be a delicious appetizer, or used to stir-fry, boil for hotpot, but personally, I think it's best when chilled. Have you ever heard of mian nuo? I came across a lot of food bloggers eating it through the internetOne bite, dripping with juice, makes you drool just looking at it. I made it myself.

I bought a bag of mian nuo a few days ago, and I was really excited to try this new and exotic food. It only takes 20 minutes to make at home, and a whole plate costs less than 2 yuan, which is amazing! Is good? It depends on its sauce. Today, Xiao Zi will share a recipe for...The taste is fragrant and spicy, and delicious. It's great for drinking with alcohol.

Ingredients: mian nuo 100g, chili oil 1 spoon, sesame paste 1 spoon, minced garlic 3g, chili pepper 3g, coriander 3g

Steps:

1. Soak the slices in warm water for about 10 minutes. Don't use boiling water, or they will fall apart and ruin their appearance! After soaking, drain the slices and set them aside.

2. Pour 1 small spoon of oil into a pot, add minced garlic and chili pepper and stir-fry until fragrant.

3. Pour in 1 small bowl of water, don't wait for the water to boil directly, add 1 spoon of salt, 1 spoon of sugar, 1 spoon of chicken broth, 1 spoon of old soy sauce and 1 spoon of cumin powder and stir until evenly mixed. Add water starch and chili powder to thicken the soup.

4. Drain the soaked slices and put them in a container, sprinkle with coriander

5. Pour in the cooked sauce and 1 spoon of chili and 1 spoon of sesame paste and stir evenly to eat.

It's sour and spicy, very appetizing, and great for drinking with alcohol.

This cold dish is both a dish and a staple food. It has a chewy and juicy texture, and it's perfect to eat in the summer.

Tips:

1. Use warm water to soak the mian nuo, don't use boiling water, or it will fall apart and ruin its appearance!

2. Don't skimp on the sauce, or the slices won't absorb enough sauce.

3. When mixing the ingredients, turn off the fire, and wait for the sauce to cool slightly, otherwise it will become a sticky paste and lose its elasticity.

4. The soaked mian nuo shouldn't be mushy, or have a hard core. If it has a hard core, you need to soak it for a little longer.

5. Adding old soy sauce to the pot is for coloring, so don't add too much, half a spoon is enough. The seasonings above are based on my personal taste and the amount of mian nuo. Please adjust them according to your own preferences.

6. The soaking time for warm water is generally not long, 20 minutes is enough to fully soak, and the texture will be just right.

I'm Xiao Zi, a multi-platform original food author; I update various food recipes daily. If you want to see what delicious food there is, leave a message for Xiao Zi in the comments, the content is original, and cannot be copied by other media, I will take legal action.