Six Moves to Cook Perfection Rice Noodles with Squid Ink Peppers and Scallops

The more common the delicacy, the more tricks are needed to master it, just like this well-known stir-fried rice noodle dish.Rice noodles To cook them well, you must follow these five tips: one, try many types of rice noodles and choose those made from peeled rice for their good elasticity that doesn't break easily when stir-fried.two, soak the rice noodles in cold water only; avoid using warm or hot water. They should be naturally spread out after soaking.three, it's crucial to dry the noodles thoroughly; otherwise, they will come out soggy and not fragrant.four, start learning how to stir-fry rice noodles with a pair of chopsticks for best results. This prevents the noodles from breaking during cooking. Once the moisture is nearly gone and slightly charred, this is ideal. five, rice noodles easily absorb flavors; add an appropriate amount of soy sauce enough to be flavorful without needing extra salt.six, meat, eggs, seafood, and vegetables such as bean sprouts fit well with rice noodles. Choose according to your taste. Today's flavor is seafood. IngredientsMain ingredients:Scallops in pieces 200g, rice noodles 150g, yellow pepper 150g, red pepper

　　150g, green onions 50g, ginger pieces as needed, salt as needed, black pepper as needed, Hongxing concentrated fragrant Type II liquor as needed, cornstarch as needed, soy sauce as needed, corn oil as needed. Steps 1. Prepare all ingredients. 2. Soak rice noodles in water until soft.3. Drain and set aside to dry. 4. Clean scallops, pat them dry, then marinate with ginger pieces, salt, black pepper, Hongxing liquor, and cornstarch; mix well and let it sit for 10 minutes.5. While marinating the ingredients, prepare the side dishes: cut green onions into segments, and yellow and red peppers into diamond-shaped slices. 6. Use an induction cooker to select "DIY" mode. Heat a suitable amount of corn oil in the wok until it's about 5-60% hot. Add marinated scallops, fry them to cook thoroughly, then remove them.7. In another wok, add oil and stir-fry green onion heads and yellow and red pepper slices. 8. Add rice noodles and stir-fry briefly.

9. Add fried scallops and stir-fry for a moment longer.

10. Add the remaining green onions leaves.

11. Drizzle with soy sauce, and continue cooking until the noodles are evenly colored and the moisture is nearly gone; slightly charred is best.

12. Serve in a bowl and enjoy.

Tips

1. Soak rice noodles in water only to soften them, no need to boil. Always drain well so that they come out dry and fragrant.

2. Using an induction cooker makes cooking easy with adjustable heat control.

Heat oil in another pan to sauté garlic sprout heads and yellow and red pepper slices.

Add the rice flour and stir-fry for a moment.

Add the fried scallop pieces and stir-fry for a moment.

Add the remaining garlic sprout leaves.

Drizzle with soy sauce, stir-fry until the rice flour is evenly colored, water evaporated, and slightly charred.

Serve in a dish.

Tips

1 Soak the rice flour in clear water until soft; do not cook it thoroughly. Make sure to drain the water well, as this ensures the fried rice flour will be dry and fragrant.

2 Using an induction cooker is convenient for cooking, allowing you to adjust heat easily.