As for 1 building, if you want to make it yourself, post the following instructions ~ 20g raw chicken breast, pork belly, mullet, squid with water, oily fish maw, turkey leg, coriander, onion and clean chicken nuggets, clear water bean skin, cabbage heart, a bowl of bean tip, onion, bean sprouts and mushrooms. Method: cut the meat into thin slices, blanch it with fragrant water, then rinse it, cool it and plate it; Boil the rest materials in water, cut them into sections and put them into a plate after cooling; Chop leek and onion, and serve with Chili and burnt rice noodles; When the chicken oil is heated to 70%, put it in a bowl, pour in the cooked broth, and add seasoning to serve; Before eating, burn the sliced meat white, cook the vegetables slightly, then put rice noodles, sprinkle a little onion and coriander. In addition: raw materials: half a fat hen (about 750g), half an old duck (about 750g), three pig bones, 50g pork tenderloin, tender chicken breast, mullet (snakehead) meat or squid, tofu skin 1 slice, 25g leek and onion 10. Eviscerate the chickens and ducks, blanch them together with the washed pig bones in a boiling water pot to remove blood stains, then put them in a pot, add 2,000 grams of water, and stew for about 3 hours. When the soup is milky white, take out the chickens and ducks (don't overcook them for other purposes) and take the soup for later use. 2. Cut raw chicken breast and pork tenderloin into thin and transparent slices and put them on a plate. Slice cuttlefish (or squid) meat, blanch it with boiling water, take it out and put it on a plate. Soak the bean curd skin in cold water, shred it, scald it in boiling water for 2 minutes, and then float it in cold water for later use. Wash leeks, blanch with boiling water, remove and change knives for later use. ) Wash onion and coriander with clear water, cut into small pieces 0.5 cm long and put them on small plates respectively. 3. Soak rice, grind it into fine powder, steam it, and press it into vermicelli. Blanch with boiling water for two or three minutes, and finally rinse the rice noodles with cold water. Each bowl150g. 4. When eating, put 20g of chicken and duck meat in a deep bowl and scoop the soup from the pot into the bowl. Add salt, monosodium glutamate, pepper, sesame oil, lard or chicken and duck oil, sesame and Chili oil to keep the bowl high. After the soup is served, first put the chicken, pork and sashimi into a bowl in turn, stir them gently with chopsticks and cook them, then put the leek into the soup, add chopped green onion and coriander, and then put the rice noodles into the soup one after another, or eat them while they are hot. All kinds of meat slices and leeks can be dipped in seasoning. This is troublesome enough ~ I have to make rice noodles ~ ~ Hehe ~ ~ Authentic enough ~ ~ _! 2 nd floor, homemade Yunnan crossing the bridge rice noodles. Preparation time: 10 minute. Cooking time: 70 minutes. Features: the soup is fragrant, the rice noodles are smooth, and all kinds of umami are integrated. Ingredients for thick soup: ribs 300g, fresh chicken 1/2, fresh duck 1/2, Yunnan ham 100g, ginger 1 (50g), 2 teaspoons of salt (10g) and rice noodle ingredients (/kloc). 2. Put it into a pressure cooker (or a big casserole) together with scattered ginger slices and Yunnan ham, and add about 4-5 times of solid water. Bring the fire to a boil, then simmer for more than 60 minutes. 3. Add salt, and the final thick soup should be thick and white with a layer of bright oil floating on the surface. ● Rice noodle practice: 1. Cut fresh grass carp and fresh tenderloin into extremely thin slices (to prevent the surface from drying out, it can be weighed and covered with plastic wrap). 2. Put the boiled thick soup into a large bowl with heat preservation, add fresh fish fillets, fresh tenderloin, mung bean sprouts, pickled mustard tuber and leek in turn, add raw quail eggs, add salt and white pepper. 3. Let it stand for 2 minutes, then add the boiled rice noodles and sprinkle with shallots. References:
/question/ 10502375.html On the third floor, we also have Fujian Putian Crossing the Bridge Rice Noodles. The method is super simple, but you must use Xinghua rice noodles, a specialty of Putian. Rice noodles in other places can't be made. The method is to boil chicken soup or duck soup. Most of them are duck soup poured directly on Xinghua rice noodles, which can be eaten in less than one minute. Convenient and delicious! Cherry freezing? ! Answer adoption rate: 24.3% 2008-10-1619: 34 As the saying goes, "No chicken is not fresh, no duck is not fragrant, no bone is not thick", so when hanging white soup, we must pay attention to the collocation of raw materials to ensure the delicious soup. It is characterized by milky white and positive taste. A thick consistency. Old hen, old duck, pig bone 15kg, crucian carp 4kg (crucian carp must be wrapped with gauze when cooking soup) 1 The raw materials should be soaked in clear water for 2 hours, so that the nutritional components in the raw materials are in doubt, and the cooked soup is tender and delicious. 3 Add ginger and onion cooking wine when hanging soup. You can only add boiling water to the soup pot, and it is forbidden to add cold water to the soup pot. 5. Foam regularly to ensure that the soup is milky white. Boil the soup into thick soup, that is, white soup. Small fire stew soup is clear soup. We must pay attention to the seasoning method of hot pot. It is generally recommended to use a 4:6 pot, that is, 4 points of clear soup and 6 points of oil. Hot pot seasoning raw materials: 50g of ginger, 50g of garlic, 50g of monosodium glutamate15g, 50g of chicken essence, 50g of pepper, 5g of yellow wine, 75g of sugar, 5g of fermented grains15g, 20g of dried pepper10g, and then put the master batch. First, put the old oil and masterbatch in the pepper and dried pepper before putting them. The adoption rate of one answer: 63.4% 2008-1 0-1619: 46. Rice noodle method:1,buy some cavity bones to stew, put some ginger slices when stewing, and remove foam after boiling. 2. The supermarket sells rice noodles in bags. When you buy it back, you can soak it in boiling water, and then take it out and soak it in cold water (you can pinch it off gently by hand to indicate that it is soaked). Prepare some chicken, which is also available in the supermarket. Buy the kind without bones and skin. Dice, add starch, soy sauce, pepper, salt, garlic (chop more, so the taste is stronger). 4. Prepare the fried chicken, pour in the right amount of oil, add the Chili noodles and stir fry (note that the Chili is cooked, otherwise the taste will be bitter), and then add the chicken and stir fry. When they are almost ripe, add monosodium glutamate to eat. 5. Blanch the rice noodles with boiling water again, remove them and put them in a bowl. Clear soup, also known as fresh soup, can be generally divided into three categories: hairy soup, milk soup and clear soup. Maotang, which is widely used in ordinary cooking, is often cooked continuously and replenished after taking it. The raw materials are mostly chicken bones, pig bones, duck bones, minced meat, pig skin and so on. Boil in cold water first, then skim off the foam, then add the onion, ginger and wine, and simmer for several hours. Milk soup is made of chicken, duck, pig bones, pig's trotters, pig's elbows and other raw materials that are easy to produce white soup. They are scalded with boiling water, boiled with cold water, defoamed, added with onion, ginger and wine, and slowly rolled with slow fire until the soup is thick and milky. Clear soup can be divided into ordinary clear soup and refined clear soup. Ordinary clear soup, with naturally stocked old hen, with lean pork, boiled in boiling water, put cold water, boil over high fire, remove foam, add onion, ginger and wine, then simmer, keep the noodle soup slightly open and turn over small bubbles. If the heat is too high, it will be boiled into white milk soup; If the heat is too small, the umami flavor is not strong. Refine the broth, first filter the ordinary broth with gauze for later use. Chop the chicken into minced meat and soak it in onion, ginger, wine and water for a while. Put the minced chicken into the clear soup, stir-fry over high heat, and when the soup is about to boil, switch to low heat. Don't let the soup boil. After the turbid suspended matter in the soup is adsorbed by the chopped chicken, the chopped chicken is taken out. This refining process is called "hanging soup". The clear soup refined twice is called "double hanging soup". Clear soup is the most difficult soup to make. Clear and delicious, often used in shark's fin, sea cucumber or high-grade clear soup dishes.