Sector: Sichuan snacks
Technology: boiling boil stew stew stew method
Clear soup silver silk vegetarian noodles production materials: Xindu silver silk noodles, green onion, Sichuan salt, chicken essence, sesame oil, net young pea shoots, net old hen 1 (about 1500 grams), net fat duck 1 (about 1000 grams), 300 grams of chicken breast 300 grams of lean pork, 100 grams of cooking wine, 25 grams of green onion, 75 grams of chicken essence, sesame oil, net tender pea shoots, 1 (about 1000 grams), 1 (about 1000 grams), 1 (about 1000 grams), 1 (about 1000 grams), 1 (about 1000 grams). 300 grams of chicken breast, 1500 grams of lean pork, 100 grams of cooking wine, 25 grams of ginger, 75 grams of scallions, 1000 grams of pork ribs, 5 grams of pepper.
The introduction of clear soup Yinshi vegetarian noodles: This snack uses the Chengdu Xindu Yinshi noodles, which have a history of more than 100 years. Xindu County Records - famous specialties, recorded in: "Xindu silver thread noodles, root thin as a line, the production of skillful craftsmanship, eat the flavor fresh." There is a jargon in Sichuan: "The accent of Sichuan opera, the soup of Sichuan cuisine". And Sichuan soup from a broad sense, there are main ingredients, auxiliary ingredients, flavoring three functions. This famous snack is in the family, "silver silk noodles" on the basis of the creation of this snack is a great place is the soup.
Characteristics of the soup:
Fresh and mellow, clear and transparent, white and smooth soft noodle, bean seedling fragrance color green.
Teach you how to do Qing Tang Yinshi Vegetarian Noodles, how to do Qing Tang Yinshi Vegetarian Noodles
1. Spare ribs chopped into small pieces and washed; net fat duck, net old hen, spare ribs into the pot of boiling water blanching, remove the net blood stains, pick up and again washed, drained of water.
2. Lean pork, chicken breast respectively, with the back of the knife whacked into mush (whacked when the choice of meat in the sinews). First 500 grams of puree add 750 grams of water into the red velvet.
3. Net pot with 10 kg of water, down into the ribs, chicken, duck, high heat to boil, beat the floating foam, change to micro-fire, into the net ginger block (pat broken), scallion, pepper, cooking wine, cover the lid of the pot, stewed for 1 hour to the soup fresh flavor, the various soup ingredients out, floating into warm water.
4. will be adjusted to the red velvet rushed into the simmering soup, stirring with a spoon, to the soup when the pot will be open up, half of the stove on the fire mouth, so that the soup half open half not open. To be red velvet floating cohesion into a ball, with a funnel skimming impurities, and then chicken, duck, ribs back into the soup pot, small fire and then stewed for 1 hour, the soup ingredients fish up, to exhaust the floating oil on the surface of the soup.
5. The remaining 1000 grams of meat velvet and 300 grams of chicken velvet each with 750 grams of water stirred into red velvet and white velvet. First of all, the red velvet into the soup pot and stir, small fire boil, until the "red velvet" in the soup pot cohesion into a ball, with a funnel skimming soup impurities. And then the "white antler" according to its "red antler" method of sweeping the soup, the soup after sweeping, with a multi-layer net gauze will be filtered into the soup "special clear soup".
6. Put the beansprouts into a bowl, put the silver wire noodles into a pot of boiling water to cook, use chopsticks to clip into a bowl of 50 grams of beansprouts on the noodles, and then the special broth (boiling) into the mix, put on the salt, chicken essence, sesame oil, green onions that is.
The main points of the preparation of the clear soup Yinshi veggie noodles:
1. Choose fresh raw materials;
2. Wash and blanch the raw materials again after washing;
3. Raw materials should be cold water under the material;
4. Boil the soup should be cooked slowly over a low fire.