question 1: how to make Guilin rice noodle bone soup? Pork ribs are boiled for a long time, and pepper, sugar, salt, etc. are added according to your own preferences, but those sold in ordinary rice noodle shops are all seasonings. If you want to eat them, it is better to do it yourself.

there are many kinds of Guilin rice noodles, the most famous of which is horse meat rice noodles. It uses special braised horse meat as ingredients, which is tender and delicious, strengthening yang and tonifying kidney. In the past, rice noodles with horse meat were mostly served in special saucers. The rice noodles were only for one basket, with a few thin pieces of horse meat on them, and a few fried peanuts mixed with Guilin hot sauce, which had a very good flavor. One person can eat twenty or thirty plates of powder with one bite and one plate. Now I have switched to a big bowl, and the taste remains the same. Horse meat rice noodle is the most famous one in the old shop "Youyixuan" in the city. It is said that it was opened in Daoguang period of Qing Dynasty. The original equipment was insufficient and the store was not big, but the business was very prosperous. The shopkeeper limited the daily sales, so that later diners had to wait until early tomorrow morning. Now it's different. Customers are crowded day and night. In addition, there are rice noodles and rice noodle stalls in the streets and lanes of Guilin. It is a great pleasure for tourists to visit the beautiful landscape and eat a bowl of Guilin rice noodles to enjoy their eyes and mouths. In fact, you can eat all kinds of rice noodles in the streets and alleys of Guilin. Find a local shop, especially those small shops that look shabby, and often you can eat authentic Guilin rice noodles in those places.

Method of rice noodles:

The production of Guilin rice noodles is not simple, and the finished products are white, bright, smooth and flexible, and high-quality rice noodles are often only one. The specific production method is: use pure Lijiang River to make Guilin high-quality rice swell, grind it into pulp and filter it dry, knead it into a powder ball and boil it, then squeeze out the root rice flour and then knead it into a ball in water. Because it has been repeatedly kneaded, it has excellent gluten. The rice flour itself is tasteless, which lies in the effort of brine. Every family has the flavor of every family. But in the end, it depends on the preparation of brine to decide whether the rice noodles are delicious or not and whether they can retain customers for a long time. Some traditional spices, such as Amomum tsao-ko, Alpinia officinarum, star anise, fennel, etc., are selected for making brine. Some masters use more than a dozen kinds, and some have dozens more. Everyone has his own reasons. In addition, there are a lot of beef bones or pig bones, Guilin Sanhua wine, bean curd, Siraitia grosvenorii, crystal sugar and so on. How to make this pile of raw materials into wonderful brine is every master's trick. The mix of various spices, the order of adding them into the pot and the control of the temperature all determine the flavor of the final brine. However, the successful brine must be fragrant and delicious. It will make the rice noodles delicious and refreshing, with endless aftertaste. After eating, it will make people feel refreshed, comfortable and unforgettable.

Pot-stewed meal:

As the name implies, pot-stewed meal is a bowl of rice flour with refined pot-stewed meal, usually with braised beef or pork, which is marinated in the most mysterious pot of Guilin brine. When you use it, cut the pot-stewed vegetables into neat slices, and then cover them on the bowl of rinsed rice noodles. In this way, the braised pork with white rice noodles, and then sprinkled with chopped green onion and pepper, is really fragrant and beautiful. You should eat the pot-stewed rice noodles without adding soup, so that you can get the pure, delicious and delicious taste of Guilin rice noodles. After eating, you can also serve a bowl of bone soup prepared by the store for the guests for free, and drink it slowly. Suddenly, you will feel refreshed. Now, some shopkeepers also give away soybean milk free of charge, and the factory drinks it after eating rice noodles. The strong-smelling marinated vegetable powder with fragrant light soybean milk will produce a wonderful taste.

Question 2: How is the soup made of Guilin rice noodles? What ingredients are there? There are two kinds of Guilin rice noodles.

Braised vegetables and soup.

The soup you said is actually bittern and soup.

The soup is actually ordinary bone soup.

Question 3: How to make soup with Guilin rice noodles is a fine product in local snacks, Guilin, and there is a saying that "to arrive".

the production method of Guilin rice noodles is as follows: firstly, clean the rice, soak it in clear water for a few days, then grind the rice into rice slurry, put it outside to dry, cook the rice powder after it is formed into dough, then pound the cooked dough hard to make it very strong and difficult to break, and finally squeeze the dough into rice noodles with excellent toughness by a press, and then roll it into small balls (about 2 taels per ball).

there are several kinds of Guilin rice noodles, such as stewed rice noodles, beef brisket noodles, lettuce noodles and horse meat rice noodles. When used, according to everyone's preference, with different ingredients, the practice is also different. Guilin rice noodles made by any method are delicious and delicious, which makes people appetite. In particular, horse meat rice noodles, known as the crown of Guilin rice noodles, are famous for their unique flavor. The way to do this is to divide the rice noodles into several portions (generally, 2 rice noodles are divided into 11 small portions). Then put it in the horse bone soup, heat it, put it in a special small bowl with a powder spoon and soup, cut the cured horse meat into thin slices and spread it on the flour, add marinade, coriander, shredded garlic, chopped green onion, spices, cooked oil, etc., and a bowl of delicious and fragrant horse meat rice noodles is made.

Horse-meat rice noodles are delicious. Because of their small bowls (one bowl is only about one stick), customers can often eat dozens or even dozens of bowls at a meal. When they see the small bowls used in front of them piled up into small towers, they know that their appetite is not small.

Nowadays, Chinese and foreign tourists regard tasting horse meat rice noodles as one of the important items to visit Guilin. It can be said that Guilin rice noodles are as famous as Guilin landscape in the world. The raw materials of Guilin rice noodles:

special ingredients (one water snake and one yellow frog each), 4,111g of pig's head bone and cow's bone, 21g of Amomum tsaoko, cinnamon bark and licorice root, 15g of star anise, citronella and Amomum villosum, 25g of fennel, 5g of clove, 11g of fragrant leaves and pepper, 6g of dried tangerine peel and 411g of Yangjiang lobster sauce. 111g of monosodium glutamate, 211g of crystal sugar, 1111g of soy sauce and 511g of salad oil

Method of Guilin rice noodles:

1. Cut open water snake and yellow frog to remove impurities, wash pig's head and ox's bone, put them in boiling water for 11 minutes, take them out and put them in stainless steel barrels, add 15kg of clear water to boil them on high fire, and cook them on low fire for 5 hours.

2. Add salad oil into the pot, stir-fry Tsaoko, Cinnamomum cassia, licorice, star anise, citronella, Amomum villosum, fennel, clove, fragrant leaves, pepper, dried tangerine peel, Yangjiang lobster sauce and dried Chili with low fire for 1.5 minutes, take out the spices, wrap them with gauze and Qicheng Bao spices, and put them in soup for 2 hours.

3. Leave 31g of oil in the pot. When it is 51% hot, add the bean curd and stir-fry for 2 minutes. Add the salt, monosodium glutamate, chicken powder, crystal sugar and soy sauce to boil. Take out the pot and pour it into a stainless steel bucket and mix well.

4. It's OK to pour it on cooked rice noodles.

Question 4: How is the soup of Guilin rice noodles made? 11, if it's not bone soup, it's pork soup, plus soy sauce and chopped green onion! If you cook it yourself, you can add whatever you want, but it should be appropriate. Generally, the cooking powder is light, and soy sauce is generally not added. The chopped green onion is fragrant only when it tastes like green onion all the year round, and a little green vegetables are added, usually lettuce, raw glass and water spinach, and a little monosodium glutamate is added, so the taste will be a little sweet, but it is generally not easy to eat. < P > Question 5: It is recommended to use pig bones to make soup for Guilin rice noodles. Most of us here in Guilin use pig bones. Because the butter in beef bone soup condenses easily.

Question 6: How to make the bone soup of Ma Laoqi rice noodles? Materials:

Soak a handful of rice noodles and drain them, cut fat beef into thin slices, flower shell, bean sprouts, shrimp, fresh mushrooms, nine-story tower, pepper, shredded onion, onion slices, ginger/garlic slices. Seasoning: three rice bowls of soup, one tablespoon of cooking wine, one tablespoon of soy sauce, one tablespoon of vinegar, one tablespoon of Sichuan red oil and a little salt/monosodium glutamate.

Practice:

1. Heat a tablespoon of oil, add ginger/garlic slices, shallots and dried shrimps until fragrant; Add broth, fresh mushrooms, peppers and flowers to boil;

2. Add rice flour, bean sprouts and shredded onion, and boil all seasonings for 3 minutes;

2. Add beef slices and mix well, and put them on the nine-story tower.

question 7: how to make soup and rice noodles delicious? do you have to use bones to make soup? It depends on what kind of rice noodles you make, but most of the soup heads of soup powder have the saying that there will be bone soup, but the side dishes are different. The soup cooked mainly from bones is fresh and purer than any seasoning.

I especially like to eat the soup powder of Guilin rice noodles. On the one hand, it is the soup cooked by bones. On the other hand, the soup head of rice noodles is cooked with lean meat and soybeans, which makes me feel particularly nutritious. I have eaten all the rice noodle shops in Guilin, big and small. The famous ones such as Chongshan Rice Noodle, Sunfire Rice Noodle, Shiji Rice Noodle and Jiatianxia Rice Noodle, as well as Axiu Rice Noodle, Qiuling Rice Noodle and Liu Boniang Rice Noodle are all good.

Do you want to learn how to cook and then open a shop, or do you want to make your own food? If you make your own food, just buy some bones and boil them. It should not be a problem if the time and temperature are well controlled! If you want to open a shop, find a master to teach you. Opening a shop is not a trivial matter. Craftsmanship is crucial. You must have real skills!

question 8: how to make bone soup from Guangxi rice noodles? Now it's popular in compound seasoning. It seems that there is a kind of bone soup with yeast extract. I can't remember which company made it. A friend of mine is engaged in catering and is using it now. I heard that it is very good.

Question 9: How to make Guilin rice noodles with authentic Guilin rice noodles brine. Raw materials:

111 grams of cut powder, 25 grams of braised beef, 5 grams of coriander, 11 grams of fried soybeans, 3 grams of fried Chili powder, 111 grams of bone soup and 51 grams of brine.

The brine formula of Guilin rice noodles:

4 kg of pig bone and beef bone respectively, 21 g of spice bag (Amomum tsaoko, Cinnamomum cassia bark and Glycyrrhiza uralensis, 15 g of star anise, citronella and Amomum villosum, 25 g of fennel, 5 g of clove, 11 g of fragrant leaves and pepper, 6 g of dried tangerine peel, 411 g of Yangjiang lobster sauce and 51 g of dried pepper.

The secret recipe of Guilin rice noodles:

1. Wash pig bones and beef bones, boil them in boiling water for 11 minutes, take them out and put them in a stainless steel bucket, add 1.5 kg of clear water to boil them over high fire, boil them over low fire for 5 hours, and filter to leave soup.

2. put salad oil in the pot, stir-fry the spices for 1.5 minutes when it is 51% hot, take out the spices, wrap them in gauze and Qicheng Bao spices, and add the soup to simmer for 2 hours.

3. Leave 31 grams of oil in the pot. When it is heated to 51%, add the bean curd and stir-fry for 2 minutes. Add the spice bag and boil over low heat. Take out the pot and pour it into a stainless steel bucket and mix well.

How to make Guilin rice noodles:

1. First, soak the minced powder in warm water until soft, put it in a boiling water pot and blanch it thoroughly, then take out and control the moisture.

2. After the rice noodles are scalded, add bone soup (if it is not added, it is Guilin dry fishing powder), braised beef and brine, and then add other seasonings, such as coriander, fried soybeans, fried Chili powder, etc., which can be added according to your own taste.