Raw materials: 5000 grams of sweet potato starch, 35-40 grams of alum, cooked paste 125- 130 grams.
Note: The cooked sweet potato starch is first dispersed with clear water, then washed with boiling water and stirred into a thin paste, commonly known as "cooked sweet potato starch".
Making:
1. Grind alum into fine powder, add100g water and mix well to make alum water.
2. Pour the cooked paste into a basin, add sweet potato starch, 2000g of clear water and alum water, and knead into powder balls with moderate hardness for later use.
3. Insert a large aluminum spoon into a hole the size of a soybean, put the dough into the spoon, pat it with the palm of your hand to make it leak into a boiling pot and cook it, then take it out and cool it in cold water to form gouache.
The preparation and pouring type of "hot and sour powder" seasoning;
Hot and sour powder is made like noodles. The main sour foods are "Feitiao", "bean jelly" and "ribs", among which "Feitiao" is the most famous. "Pork intestines" can be divided into "hot and sour pork intestines powder" and "original soup pork intestines powder", that is, hot and sour taste and fresh and salty taste. The seasoning is mainly composed of pepper, red pepper, chopped green onion, soy sauce, sprouts, celery, vinegar, coriander, big head sprouts (a vegetable in Sichuan), crisp soybeans and monosodium glutamate.
Sour and hot noodle soup is a thick white original soup made from fat sausage, pig's ear and other ships. The specific operation is: put vinegar, red pepper, soy sauce, monosodium glutamate and bean sprouts into a soup bowl, inject the original soup, scald the powder in the pot, pick it into the bowl, and sprinkle with celery, coriander, big head buds and crisp soybeans.
Ingredients: special ingredients (one for water snake and one for yellow frog), 4000g for pig's head bone and ox's bone, 20g for Amomum tsaoko, cinnamon and licorice, 0g for star anise, citronella, 20g for Amomum villosum15g for fennel, 5g for clove, 0g for geranium, prickly ash10g for tangerine peel and Yangjiang 6. 100g salt, 250g chicken powder, 100g monosodium glutamate, 200g rock sugar, 1000g soy sauce and 500g salad oil.
Output: 1. Cut open the water snake and yellow frog to remove impurities, wash the pig's head bone and ox's bone, soak them in boiling water for 10 minute, take them out and put them in a stainless steel bucket, add 15 kg of water to boil them, simmer for 5 hours, and filter to keep soup. 2. Add salad oil into the pot, add Tsaoko, cinnamon, licorice, star anise, citronella, Amomum villosum, fennel, clove, fragrant leaves, pepper, dried tangerine peel, Yangjiang lobster sauce and dried pepper, stir-fry for15min, take out spices, wrap them with gauze and 70% spices, and cook them in soup for 2min. 3. Leave 30 grams of oil in the pot. When it is 50% hot, add tofu and stir-fry for 2 minutes. Add salt, monosodium glutamate, chicken powder, crystal sugar and soy sauce and bring to a boil. Pour into a stainless steel bucket and stir well.
Guangzhou people, Nanning people taste:
Spices:
60g of star anise, 50g of cinnamon, 45g of hay, 50g of dried tangerine peel, 200g of fresh ginger, 75g of citronella, gecko 1 pair, clove 10g, 30g of tsaoko, 35g of fennel, 25g of pepper, 30g of American ginseng and codonopsis pilosula 10.
Soup:
2 old hens, 1 crow 1 hen, 3,000 grams of pig bones, 300 grams of longan [with shell], 500 grams of melted lard, 300 grams of celery, 50 grams of coriander, 75 grams of green pepper and 75 grams of red pepper.
Seasoning:
250g of refined salt, 0/500g of light soy sauce, 500g of light soy sauce, 0/50g of sugar color, 200g of cooking wine, 50g of fish sauce, 0/00g of crystal sugar, 75g of monosodium glutamate and 25g of chicken essence.
Method:
(1) After the old hen and crow are cured [the internal organs of chickens and ducks are used for other purposes], the stick bones are broken and put into the soup pot together, and then about 20kg of water is added to the broken longan: after boiling with strong fire, skim the floating foam, boil the original soup with medium fire, and take out the old hen, ducks and stick bones for later use.
(2) Pour the original soup into a pot, and then wrap the star anise, cinnamon, hay, dried tangerine peel, scorpion, clove, tsaoko, fennel, pepper, American ginseng, codonopsis pilosula, shell of yin and yang, wolfberry fruit, etc. Wrap it in gauze, put it in a pot, and add fresh Nanjiang, citronella, broken Siraitia grosvenorii, red dates and dried onions.
(3) First, clean the raw materials that need to be pickled, after preliminary treatment, put them into a halogen pot, cut celery, coriander and green pepper into pieces, stir fry them with melted lard, pour them into the halogen pot, and then set the halogen pot on fire to directly pickle the raw materials in the pot.
Yunnan Guichuan, Hunan and other tastes:
Ingredients: old hen, soup bone, longan, light soy sauce, crystal sugar, brown sugar, fish sauce, salt, southern ginger, star anise, cinnamon, clove, dried tangerine peel, pepper, coriander, fennel, tsaoko, licorice and ginger slices.
Exercise:
(1) Boil thick soup with old chicken, soup bones and longan.
(2) Pour the cooked soup into a bucket, add a little light soy sauce, dark soy sauce, rock sugar and brown sugar, drop a little fish sauce to make the soup light brown, add salt to make it slightly salty, and add Nanjiang, star anise, cinnamon, clove, dried tangerine peel, Sichuan pepper, coriander, fennel, tsaoko, licorice and clove.
(3) Boil the soup and pour in sesame oil.
Local rice noodles are said to be loved by the whole city and seem to be the most economical food for local people. Among them, Ronghu Hotel in Guilin is the most authentic. Other well-known rice noodle shops include Youweixiang Restaurant and Red Nose Rice Noodles, as well as Shiji Rice Noodles at the intersection of Jiefang West Road and Lequn Road Youyixuan. In addition, the victory rice noodles in Wayaokou and the burden rice noodles in Zhengyang Road Pedestrian Street are also good.