One of the famous rice noodle series: Guilin rice noodles
Introduction:
Guangxi rice noodles are most famous for Guilin rice noodles. Its characteristic lies not in the rice flour itself, but in its emphasis on soup base, seasoning and side dishes. Side dishes are fried pork, beef, mutton and so on. Put them in oil to make them sweet, fragrant, tough and crisp; The seasoning is bittern which is made by adding dozens of traditional Chinese medicines and spices to the meat bittern. A bowl of hot rice noodles, covered with a layer of pot-stewed vegetables, served with some crispy soybeans or peanuts, sprinkled with chopped green onion and coriander, topped with sesame oil and brine, is fragrant and delicious. Therefore, Guilin rice noodles are characterized by the sweetness of brine and brine.
Raw materials:
Minced meat 100g, braised beef 25g, coriander 5g, fried soybean 10g, fried Chili powder 3g, bone soup 100g and brine 50g.
Production method:
(1) Soak the chopped powder in warm water first, blanch it thoroughly in a boiling water pot, and then take it out to control the moisture.
(2) After the rice noodles are cooked, add bone soup (if not, it is dried fish powder in Guilin), braised beef and brine, and then add other seasonings, such as coriander, fried soybeans and fried Chili powder. , you can add according to your own taste.
Key:
1. Beef tenderloin is the best choice for beef. Beef can be pickled in the process of brine processing, so that the brine can better absorb the unique flavor of beef.
2. Salt water must be kept well for as long as possible, but this kind of salt water can't replace other salt water.
note:
Formulation and production of low salt water;
Raw materials:
Pig bone and ox bone each 4 kg, and material A (Amomum tsaoko, Cinnamomum cassia, Glycyrrhiza each 20 g, Illicium verum, Citronella, Amomum villosum each 15 g, fennel 25 g, clove 5 g, geranium, pepper each 10 g, dried tangerine peel 6 g, Yangjiang Douchi 400 g, dried Chili 50 g).
Making:
1. Wash pig bones and ox bones, soak them in boiling water for 10 minute, take them out and put them in a stainless steel bucket, add 15 kg of clean water and boil them with low fire for 5 hours, and filter to keep soup.
2. Add salad oil into the pot, stir-fry the material A for 15 minutes when it is 50% hot, take out the spices, wrap them with gauze and 70% packets of spices, and add the soup to simmer for 2 hours.
3. Leave 30 grams of oil in the pot. When heated to 50%, add tofu and stir-fry for 2 minutes. Add material b and bring to a boil. Pour into a stainless steel bucket and stir well.
The second series of well-known rice noodles: Binyang acid powder
Features:
Binyang acid powder is famous for its flexibility, smoothness, sweet and sour, crisp and attractive. Sour powder is a kind of bean jelly. The sweet and sour juice is mixed with steamed powder Tori, and mixed with braised pork, preserved beef, fried meat, sour bean sprouts, peanuts, minced garlic and raw peppers. The key to the taste of sour powder lies in three unique skills: steamed powder, mixed sauce and preserved beef. When steaming rice noodles, spread the rice paste ground from rice evenly on the steaming tray, put the steaming tray into the steamer, open the tray, turn out the vermicelli and air-stack. Note that the rice paste should be ground neither thick nor thin, and evenly spread. When lifting, turn the whole vermicelli out of the bracket, air it on the bamboo pole, cool it and fold it into a long roll. If it is not dried, the cut vermicelli will lose its smooth taste.
Raw materials:
Binyang acid powder 400g, homemade crispy cucumber 50g, fried peanuts 20g, beef10g.
Seasoning:
300 grams of homemade sour powder juice.
Production method:
(1) Cut the acid powder into pieces with a length of 8 cm and a width of 2 cm, and put them in a dish.
(2) Cut the cucumber with an oblique knife, and cut the crispy skin with our homemade oblique knife.
(3) Put all kinds of raw materials on the acid powder and pour the homemade acid powder juice.
Key:
Be careful not to pour the sour powder juice in advance, only before eating.
note:
● Self-made sour powder juice formula:
Boil 5 kg white vinegar, 500 g salt, 250 g red Zhejiang vinegar and 100 g pepper, and let it cool.
Low homemade crispy method:
Change 500g pork belly into strips, marinate it with 5g salt, 5g chicken essence and 6g cooking wine, mix it with 25g crispy fried powder and 5g clear water to make paste, and drag and fry the marinated pork belly.
This snack is rich in flavor, fresh, smooth and refreshing, rich in nutrition and low in price, and it is also a favorite breakfast for Nanning people.
Introduction:
Yongning County is a small ancient town near Yongjiang River. Hundreds of years ago, hardworking and intelligent Yongning people created the delicious raw rice noodles. Every year, the ninth and fifteenth day of the ninth lunar month is a big festival for Zhuang people. In addition to preparing big fish and meat, holding a big banquet and making powder pressing are also essential reserved programs.
The practice of raw rice noodles:
(1) Soak four portions of new rice in water, wet grind it with a stone mill, grind it into rice slurry, and then put it in a clean white cloth bag to drain the water to get dried rice flour balls. Then take a portion of new rice and cook it into rotten rice, put it into a clean stone mortar and mash it into a paste until it is completely glued into a soft white cake, then mix it with rice flour dough and knead it until it is completely blended to form dough for squeezing powder.
(2) When eating rice noodles, squeeze while eating. Put the prepared dough into a circular tin can with dozens of holes, use a piece of wood that can be cut into a circle just enough to fit into the tin can, press the dough into the can forcibly, so that the dough can squeeze out round rice noodles from the holes, put a big pot with boiling water below, and the fine powder strips coming out of the holes directly fall into the boiling water, which will be cooked in a short time, and then take them out and put them into a bowl to become raw rice noodles.
(3) There are two ways to eat raw rice noodles: one is to put the rice noodles in a big bowl, spread a layer of ground pork on the noodles, add a proper amount of high-grade soy sauce, salt, cooked bean sprouts, sauerkraut and raw onions, and then pour in hot bone soup. This is called soup squeezing powder; Second, dry fishing, that is, without adding bone soup, pour the marinade boiled with soy sauce, vinegar, salt, monosodium glutamate and other seasonings into the powder, and mix the barbecued pork slices, bean sprouts, sauerkraut and cooked leeks together and mix well, and it will become a cool barbecued rice noodle suitable for summer consumption.