Jiangxi rice noodles are made of dried straw mushrooms, pork, ham and cabbage. A bowl is a meal, which is simple, refreshing and nutritious. Dried straw mushroom is the key to this bowl of rice noodle soup, but not too much. Rice noodle soup for three people, about 1 two is enough.
Jiangxi rice noodle soup (3 persons): 240g of Jiangxi rice noodle (soaked in water for 2h), 230g of pork (sliced, neither too thin nor too thick), 20g of straw mushroom (soaked in water for 2h), 0/5g of Yunnan ham 12 strips of Chinese cabbage 1 2 strips of Shaoxing wine.
Braised pork materials: protein 1 1 2 teaspoons, brown sugar, a little pepper, powdered rock salt, soy sauce1teaspoon, raw flour water (3/4 teaspoons of raw flour +3 teaspoons of water), mustard oil1teaspoon, and sesame oil.
Practice: 1, rice flour soaked in 10 water for 2 hours. Take a pot, pour 7 measuring cups into boiling water, add rice flour after boiling, cover it (leaving a small gap) and cook for 7 minutes, immediately pour out the water, rinse the rice flour with running water, and then soak the rice flour in cold boiling water 10 minute.
2. Wash the dried Volvariella volvacea with water to remove the precipitate, drain it, and then add 2 cups of hot water at 60 degrees Celsius to soak for 30 minutes. Take out the dried straw mushroom, rinse it with running water, drain the water and cut it into large pieces for later use.
First, spread a piece of kitchen paper in the filter screen, then pour the water soaked with dried straw mushroom into the filter screen to remove the sediment, and then leave the filtered straw mushroom water for cooking.
3. Remove cauliflower and rough skin from cauliflower, and only use tender parts with a length of 8 cm. Slice ham.
4. Wash and dry the pork, cut it into 0.3 cm thick slices, add salt, sugar, soy sauce and pepper, stir well, then add egg white, mix well, then add raw powder water, mix well, then add oil and sesame oil, mix well and put it in the refrigerator for 30 minutes.
5. Take a pot, add 1 teaspoon oil, heat it, add the straw mushroom, and fry for half a minute until the straw mushroom is fragrant. Sprinkle with wine, cover the pot and cook 10 second. Add 2 cups of Volvariella volvacea water, 1 1/2 cups of hot water, 1 teaspoon of salt, 1 teaspoon of oil and 1 teaspoon of sesame oil, and simmer for 5 minutes.
6. Turn to medium heat, stir-fry the meat slices and put them in the pot. Don't move, cover the pot and cook for 2 minutes. Take out the sliced meat and mushrooms, put them in Chinese cabbage, cover the pot and cook for 1 min15s, take out the Chinese cabbage, continue to cook until the soup boils, add rice flour, and turn off the heat after boiling again.
7. Filter out the rice flour and put it in a bowl, then add straw mushroom, sliced meat and cabbage, then pour it into the soup. Finally, put some slices of Yunnan ham on the surface of the noodle soup and eat it while it is hot.