1. Powder is very important. Hunan sister in Beijing said that the most troublesome thing about this bowl of powder for breakfast is that rice noodles are not easy to buy. You can buy rice noodles in a slightly larger food market in Beijing, but they are basically potato powder, which may be the last thing that northerners eat when they rinse meat. . Anyway, it's easy to break when cooking, and I don't like the taste very much.
There are two kinds of rice noodles in my family: fresh rice noodles are bought at a stall in Sanyuanli. I took a photo when I went there yesterday. Do you see the rice noodles, rice noodles and alkaline noodles in the picture? The gospel of southern students! ! The table in that shop has always been like this, so it should be easier to find. It seems to be booth 85. They have business cards at home, and they can also express them. People who have been there might as well try the taste and ask for a business card. I won't give you contact information. Fresh rice noodles are not afraid to buy more at once. They can be divided into bags and stored in the refrigerator. The next time you cook, you don't need to thaw it, just cook it in boiling water. It will take a little longer to cook than fresh rice noodles, but the taste is no different. Dried rice noodles were searched for keywords such as "Youxian rice noodles" and "Youxian rice noodles", which was the case before soaking. In fact, they occupy a little space at home. . . First, use 90-degree boiling water 15 minutes. At this time, the rice noodles will spread out and have a good luster. Bite will feel a little sticky, the position of the heart is raw, but the whole has become soft. Then take it out and soak it in clean cold water. When you want to eat, take it out and cook it ~ it can be made into blood-enriching dried meat.
You can also stir-fry after soaking your hair.
I also bought snail powder on Taobao, which is similar to Youxian rice noodles. It is also boiled with boiling water or hot water before processing. And what's better is that snail powder is usually rolled together, and each roll belongs to one person, which seems to be better preserved ~
Soup base is usually eaten by one or two people at home, so it is really difficult to grasp the weight when preparing soup base. I think two kinds of soup bases will be prepared: bone soup is made of bones picked from chicken legs (just a few pieces at a time), or clean beef bones (just one or two pieces), and pig bones can also be made. Pig bone soup will be a little greasy, so I cook less, and chicken soup or beef soup is more. When the bones are cooked, add a little star anise, cinnamon, tsaoko, fragrant leaves and a piece of ginger. After boiling, simmer for an hour.
If you use it the next day, you can put the broth and casserole in the refrigerator and keep it cold. Just get up in the morning and cook. If you want to make more at a time, you can use it as a muffin paper cup or a disposable paper cup. If it is thick, pack it and freeze it. Just tear the paper cup apart and throw it into the pot to cook every time you use it. However, the amount of soup cooked is relatively large, so it may be more expensive to use paper cups, and several cups are needed at a time. I usually cook a pot of soup and eat it once every two days, which is also more appropriate.
The cow bone is like this. They are sold in supermarkets and food markets.
It's more convenient if the broth happens to be stewed with beef brisket or ribs. The meat can be further processed into size, and the soup base can be directly made into broth. . .
3. There are two sizes that Hunan people like to eat: stewed size and fried size. Let's take a price list from Yang Yuxing to enlighten us ~ ~ I think it's quite appropriate to prepare it at home: stew a pot of beef brisket, ribs, pork belly or pork intestines, and then process it into a light, spicy and braised one. In the morning, take a spoonful and heat it in a wok, and finally pour it on the powder.
Beef offal powder
Fried yards can be played more, as long as they are fresh or have a heavy taste. It is generally recommended to shred the ingredients at night and fry them faster in the morning. It is better to fry the code now, and it is not suitable for heating after frying in advance ~ it is also suitable for people who usually have the habit of taking lunch. After frying, put a chopstick as a code, and the rest will bring rice.
Cloud belly noodles (just look at the size. . ) Sam Sun Fen hot and sour chicken offal powder
The most convenient pickles If the above two kinds are still too much trouble to handle ingredients, stir-fry one with minced pork with sour beans! Or shredded pork with mustard tuber! Stir-fry a bowl and put it in the refrigerator to eat as much as you want ~ ~
4. Seasonings and others
We call it "making bowls" and putting seasonings, which basically depends on everyone's taste. My general habit is to use salt, a little chicken essence, a little soy sauce, a little oyster sauce, a tablespoon of chopped pepper, a little sesame oil and broth. It's also great to prepare a little chopped green onion. It's delicious. If I remember this in the morning, I'll put it there. If I don't remember it, forget it. . .