I once thought about DIY, but after I found the prescription, I couldn't help sweating like a pig ... it seems very troublesome to say ~ ~
When I made breakfast that day, I added some seasoning to the sweet foam, but I didn't expect it to be quite tasty.
It's slightly improved, and it feels really spicy and delicious like soup.
Hehe ~ ~ ~ The most important thing is that the method is super simple ~ ~
Materials:
Wheat and rice, eggs, sweet foam or hula soup powder bought in the supermarket, concentrated chicken soup base (or chicken essence), pepper, pepper powder and ginger powder.
Practice: 1. Soak wheat and rice in water overnight to make them soft and rotten.
2. Put water in the pot, concentrate the chicken soup, boil it, and add wheat and rice to cook. You can also use liquid chicken soup, which will taste stronger. 3. When the wheat and rice are soft but not rotten, add ginger powder, pepper powder, pepper powder and a little salt to the sweet foam soup (note: there is salt in the soup), mix well with cold water, and pour into the pot to boil. 4. Beat an egg into a bowl, stir well and then rush into the cooked soup.
At this time, a delicious and attractive egg soup is completed, accompanied by fried dough sticks, biscuits, steamed bread and so on. What a hearty breakfast.
Attach the origin and practice of Tang San Linyi:
"Three" has two pronunciations in the dictionary, one is "s m÷n", which means rice grains, and the other is "Shēn", which means that grains are ground into pieces, but it is pronounced "à" in Linyi dialect, which is actually a kind of rice porridge boiled with broth. The earliest influence was chicken powder, and now it has developed into pork powder, beef powder, mutton powder and so on, which can be made according to personal taste. There are many kinds, because they are spicy and delicious, fat but not greasy, dispelling wind and cold, and invigorating the stomach. Drinking three drinks in the morning is a traditional food custom in Linyi, which has become a result.
According to legend, Naan was a breakfast drink for people in the ancient western regions, which was introduced to the mainland in the Tang Dynasty. Legend has it that when Emperor Qianlong went down to the south of the Yangtze River, he drank this soup and was full of praise. He asked the locals what it was called. The emperor has a golden mouth and jade words, and the locals also call it "what" soup. Tang San is particularly good in Linyi, Jining, Xuzhou, Jinan, Zaozhuang and other places.
Super troublesome practice:
Now Linyi pays more attention to cooking and has strict requirements on temperature, time, mixing and tools. Usually choose ingredients on the first day, make soup at night, and make it the next morning. The raw materials are mainly meat, barley, onion, ginger, spiced powder, salt, flour and so on. Some Chinese herbal medicines such as Fructus Amomi, Flos Caryophylli, Pericarpium Citri Tangerinae, Cortex Cinnamomi, Fructus Jujubae (peeled), Fructus Anisi Stellati, Fructus Foeniculi, Semen Yuguo, Cortex Cinnamomi, Radix Angelicae Dahuricae, Rhizoma Alpiniae Officinalis, and Fructus Zanthoxyli are also added to enhance the functions of warming spleen and invigorating stomach. Some of them used as many as 40 kinds of materials. Cooking pots are also different from ordinary pots, which are several times larger than ordinary pots. Compared with ordinary pots, the biggest difference is the neck. The so-called neck is to make a 50 cm high "neck" on the top of the pot with stainless steel. It is said that this is to prevent the fragrance from running out. The process of making naan is carried out in strict accordance with the procedures. Take making chicken naan as an example: (1), choose old hen 10 (about 18kg), barley kernel 2kg, water 70kg, onion, ginger, refined medicine bag, soy sauce, salt, pepper and monosodium glutamate. (2) Add water into the retort, boil the old hen in the fire, and skim off the floating foam. (3) Add barley kernels, stuffed buns, shallots and ginger, and cook for 2 hours. When the chicken is cooked, take it out and let it cool; Shred the chicken and put it in a bowl. (4) Put the chicken skeleton into the pot and cook with Mairen for 2-3 hours. Take out the skeleton, onion ginger and medicated bag from the chicken soup, add soy sauce, salt and onion Jiang Shui, hook it with fine flour water into thin soup, put it in a bowl with shredded chicken, and pour vinegar and sesame oil (about 200 bowls). The main components and proportions of beef offal are basically the same as those of chicken offal. In order to remove internal organs, some spices should be added. When cooking, first boil the wood, and then simmer for about 4-8 hours (depending on the tenderness of the meat). The beef soup made is delicate and rich in flavor. When making mutton naan, boil water the night before, put the washed mutton into the pot (after boiling, put the mutton into the pot to make soup), cook for about 2 hours, take out the cooked mutton, add wheat and rice, turn off the fire after boiling, poke the fire the next morning, add onion and ginger after boiling, and then mix the salt, soy sauce, pepper and spiced powder together. When drinking or selling, put monosodium glutamate into a pot and mash it. Put the cooked mutton slices into a bowl, pour the soup, add sesame oil and vinegar and eat.
In fact, the knowledge of making naan is mainly in soup. Many naan shops are handed down from generation to generation, and soup is a century-old soup. It can be said that the old Tonga new soup is an "endless soup". In addition, the pot cover and firewood used for cooking soup are exquisite. The pot cover for making naan must be made of cypress; Fruit trees should also be used as firewood to cook soup. Only in this way can we make the original Linyi nao.
It is said that there are four stresses on drinking naan, namely, hot, spicy, fragrant and fat. A bowl of hot naan with fried dough sticks, biscuits and baked cards is a good breakfast.