Red River State's cold rice noodle soup, also known as vegetarian soup, is also called vegetarian rice noodle. It has been around for decades. It was formerly known as Yunnan Honghe Marinated Chicken Rice Noodles, which is equivalent to a branch of Marinated Chicken Rice Noodles. Now it has been eaten in a variety of ways. You can also add various marinated flavors, such as marinated chicken and marinated beef slices. The flavor is sweet and sour and spicy, and when it's hot in the summer shivering on a bowl, it's super cool.

Today we teach you a common and simple practice.

His practice says simple and simple, says difficult and difficult.

The main difficulty is to fry the soup color, but also the proportion of brown sugar and white vinegar.

First ingredients:

Cold soup:

Fragrant oil, old brown sugar in the right amount, white vinegar in the right amount, rice vinegar in the right amount, salt in the right amount, chicken essence in the right amount, MSG in the right amount, spices, (star anise, grasshopper is enough).

Remember, spices, these two flavors are enough, too many spices, the flavor is too heavy, will affect the final taste.

Side dishes:

Local leeks, water parsley, cold accompanied by gluten, fried peanuts.

Seasonings:

chili oil, sweet vinegar, Chong (Chong) vegetables, chicken fir oil, cilantro, chopped green onion.

Soup practice:

pan hot, into the sesame oil, oil hot into the anise, grass jelly, grass jelly is best to use a knife to shoot a little, the spices fried flavor, fish out. Into the cut old brown sugar, (avoid, oil temperature is not too high, small fire into the brown sugar) small fire slowly simmer brown sugar, fried caramelized, small bubbles. Into the appropriate amount of cold water (if there is brine soup, add a little brine soup, the flavor will be better). Add the freshly sauteed spices to the pot and cook together. After the soup rises, put white vinegar, salt, MSG, MSG, stir a few times , and finally come to put the rice vinegar, and then served up to cool.

Vegetables washed and cut off, the water boiled, under the water fly (over) a little water, do not cook for too long, color change on the fish, over cool water, and then fish out of the water.

Gluten, sliced, add chili oil, salt, white vinegar, a little sour soup, mix well, marinate for a few minutes on it.

Rice noodle cooking method:

Rice noodle cold water can be placed in the pot, cook until the chopsticks pinch off, cook through can, do not cook too long. Then fish out of the cool water. Soak, fish out water control. On the strong and smooth, and not hard.

Do not: cook rice noodles in cold water, start the fire on the boil. Hot water in the pot to cook, the rice line will be outside is thin, inside the heart is not cooked. There are also rice noodles do not cook too long, just through, you can fish out, cooked for a long time, rice noodles are easy to break, chopsticks can not be clamped. There is also the boiling water must be more rice noodles.

Then you can accompany the cold rice noodles.

Fill a bowl of rice noodles, put in leeks and water parsley that have flown through the water, mixed gluten, chili oil, fried peanuts, chicken fir oil and chicken fir, punch (Chong) vegetables. Add the cooled cold soup, submerge the rice noodles, add your favorite seasoning, chopped green onion or cilantro, if you like a little sour, you can also add some sweet vinegar. The first thing you need to do is to add some sweet vinegar to the mix.

This is a common practice for families and general stores. Some use brine soup instead. Some directly with sour soup juice to.