@chefxiaoju1: Homemade Yunnan Small‑Pot Rice Noodles 手工云南小锅米线 ｜Chewy handmade noodles with rich broth, luxury mushroom upgrade🥘 Make authentic Yunnan small‑pot rice noodles from scratch. Ready in 10 mins excluding noodle‑making, perfect for lunch breaks & lazy dinners. 📝Ingredients 🔹Rice base Guichao rice: soak over 5 hours Water 🔹Protein & aromatics Minced pork, garlic, eggs 🔹Vegetables & pickles Frozen tomatoes, baby bok choy, Chinese chives, Yunnan sour pickled mustard 🔹Special ingredients Bamboo fungus, oil‑infused termite mushrooms 🔹Seasonings Cooking oil, dark soy sauce, light soy sauce, white pepper powder 👩‍🍳Cooking Steps 1.🥣Soak Guichao rice over 5 hours. Higher amylose creates chewy noodles. 2.🫙Grind soaked rice with little water into slurry. Pour over steamer cloth, filter and settle overnight in fridge. 3.⚠️Fermented sour‑slurry noodles have safety risks, do not use this method. 4.🍚Knead settled rice mass, split into small balls. Boil ~15 mins until fully cooked. 5.🔨Pound cooked rice into sticky dough, add rice‑cooking broth. Use machine for easier processing until smooth. 6.🍜Extrude dough into hot water with pasta machine. Boil 2 mins, rinse with ice water. Handmade noodles done. 7.🍅Pour boiling water on frozen tomatoes for easy peeling. Cut, reserve needed portion, freeze leftovers. 8.🔥Sauté garlic in hot oil. Fry minced pork until oil clears. Add dark soy for color, light soy for flavor. 9.🥫Add tomatoes and sour pickled mustard, stir‑fry until mushy. Add white pepper, pour boiling water, simmer 3 mins. 10.🍳Stainless‑steel pan egg trick: cold pan cold oil, medium heat. Turn off heat 30 sec, add eggs. Re‑heat when egg sets slightly, shape and flip. 11.🥬Cook baby bok choy 1 min. Add noodles, chives, pickled mustard and fried eggs, simmer briefly. 12.🍄Toss in bamboo fungus and oil‑infused termite mushrooms for luxury version, serve. 13.💡10‑minute cook time without noodle prep. See you next time. --- ✨手工云南小锅米线🍜筋道手工米线配浓郁汤底，加菌子升级豪华版🥘 从零复刻地道云南小锅米线！不算做米线耗时，10分钟就能吃，午休、懒人晚餐超适配。 📝食材 🔹米类基底 桂朝米：浸泡5小时以上 清水 🔹肉蛋香辛 肉末，大蒜，鸡蛋 🔹蔬菜腌菜 冻硬西红柿，娃娃菜，韭菜，云南酸腌菜 🔹特色配料 竹荪，油鸡枞菌 🔹调味料 食用油，老抽，生抽，白胡椒粉 👩‍🍳制作步骤 1.🥣桂朝米泡水5小时以上，直链淀粉含量高，米线口感更筋道。 2.🫙泡好的米加少量水磨成米浆，倒屉布上，冰箱过滤沉淀一整晚。 3.⚠️酸浆米线发酵存在安全隐患，不建议做。 4.🍚沉淀好的米料揉匀，分成小团，开水煮约15分钟至完全熟透。 5.🔨熟米舂捣成黏团，补少许煮米汤水，用机器加工至米团光滑。 6.🍜米团放入压面机挤入热水，煮2分钟捞出过冰水，手工米线完成。 7.🍅冻西红柿浇开水去皮切块，取适量使用，剩余装袋冷冻保存。 8.🔥热油爆香蒜末，下肉末炒至油变清亮，老抽上色，生抽调味。 9.🥫放入西红柿、酸腌菜炒出沙，加白胡椒粉，倒入开水煮3分钟。 10.🍳不锈钢锅煎蛋技巧：冷锅冷油中火烧热，关火30秒打入鸡蛋，蛋液微凝再开火，塑形翻面。 11.🥬娃娃菜煮1分钟，放入米线、韭菜、酸腌菜、煎蛋，略煮片刻。 12.🍄加入竹荪、油鸡枞菌做成豪华版即可出锅。 13.💡去掉制米线工序只要10分钟。我们下次再见。 #YunnanNoodles #HandmadeNoodles #HotPotNoodles #AsianFood #NoodleRecipe #HomeCooking #ComfortFood #Foodie #EasyRecipes #CookingVibes

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Monday 31 August 2026 16:00:00 GMT