The practice of Hunan rice noodles:
Hunan rice noodle soup is stewed with fresh pig bones. First, boil the water with a strong fire, then stew the bone slowly until the bone marrow in the bone penetrates into the soup, then remove the meat from the bone and mix it with the soup, and add a little salt and monosodium glutamate to mix the taste evenly (the bone is not used). This soup is sweet but not greasy, fragrant but not strong, pure and light, and very delicious. ?
Secondly, the seasoning of rice noodles is also particular. The essential condiments of rice noodles are chopped green onion, ginger, minced meat, pepper and so on. Chopped green onion should be cut into small pieces. Ginger should be cut into powder; The minced meat must be chopped fresh pork lean meat. Other condiments can be blended at will. If you like spicy food, you can add Chili sauce, wheat sauce and lobster sauce. If you like sour, you can put sour beans, sour cucumbers and sour radishes. If you like something light, you can add vegetables, bean sprouts and peanuts. If you like meat, you can put fried beef, ribs, pork liver, etc ... God's will. ?
After scalding the rice noodles with boiling water, put them into a bowl, add the prepared fresh soup, chopped green onion and Jiang Mo, cover them with lean meat, and add a little pepper and Chili powder. , then stir well and serve. So fragrant, it definitely makes your mouth water and your mouth water. Take a sip. It's absolutely delicious. You can eat it again!
What is Hunan rice noodle?
Refers to the characteristic rice noodles in Hunan Province. Easy to store, delicious and convenient to cook. It is one of Hunan people's favorite breakfasts. There are four main streams of Changde rice noodles, Changsha rice noodles, Xiangxi rice noodles and Xiangtan original stone mill rice noodles.