Nowadays, rice noodles made in our catering industry are all fried with minced meat separately.

preparation: minced meat is better chopped by hand (do you want to make money or bother? ), the original lobster sauce washed the black water and drained the water.

2. You use too much bean paste, and 3 is enough.

4. stir-fry minced meat: stir-fry the minced meat with a little oil until it is 71% hot. Stir-fry with slow fire, slowly dry the water, add 5g of yellow rice wine for the first time, continue to stir-fry until oil is spit out, 5g of yellow rice wine for the second time, add 11g of ginger, continue to stir-fry until the color is slightly yellow, add 1g of sand ginger powder and 5g of dried shallots, stir-fry for fragrance, and drain the oil (squeeze it in a colander with a hand spoon).

5. Stir-fry the douchi with less oil and low heat until it is fragrant, and then use it for later use

6. Add a little base oil to 41% heat, add garlic and red pepper, stir-fry it a little, add bean paste, and slowly boil the sauce flavor with low heat. {Never cook}

7. Every time you want to make minced rice noodles, it is much faster to have the above three semi-finished products, and the taste is more uniform every time.

8. When frying, the sequence is as follows:

Stir-fry minced garlic in a small amount of oil, Jiang Mo, add bean paste and stir-fry until fragrant. Never stir-fry. Add the lobster sauce in turn, and stir-fry the minced meat until it is fragrant, which can be used as the topping of rice noodles.

Simple pork bone soup is not tasty enough. You can add a proper amount of chicken skeleton to increase the flavor, add a little meat skin to increase the concentration, and add more onion and ginger and a little pepper when hanging the soup, and the effect will be better. In fact, it will not increase the cost much.

The delicious king you mentioned is actually a kind of food additive. Its main ingredients are disodium guanylate, sodium glutamate and starch, so it can't be put in early. Long-term cooking will destroy its delicious taste, and it is usually put after hanging the soup. The dosage is 1.6-3% of the weight of the soup < P > With more practice, you will be able to make authentic casserole rice noodles. I wish you early success!