Many people have eaten noodles. When you stretch a noodle by hand, it becomes a noodle. Add stock and bring to a boil. A handful of chopped green onion, garlic, coriander and soup head are usually hung with mutton or beef. This is the legendary emblem, but Luoyang mutton emblem and Shandong tomato and egg emblem are more popular.

Moreover, there are pictures of risotto, but the ingredients used are different, and the noodles are mainly wide soup. Risotto is to melt soup into tasteless rice to make the tasteless rice taste better.

Another difference is that the raw materials of risotto are richer than the emblem. Chicken, duck, fish, raw seafood, all kinds of fruits and wild fungi can all make their own risotto.

In risotto, the use of the same raw materials of seafood mushrooms makes risotto more delicious, because it has a unique flavor and Q-bomb taste, which is deeply loved by diners.

Rich nutrition and color matching make people have an appetite, which is a major feature of risotto. You can eat your stomach at the banquet.

In risotto, rice is also one of vegetarian dishes. Rice will come out with mushroom soup, accompanied by fried shallots and seasonal vegetables, leaving the mellow fragrance of mushrooms, onions and vegetarian dishes between the lips and teeth. You don't know what vegetarian food is until you taste it.

If you need a heavier flavor, you can try curry flavor. The taste of curry seafood is full of taste buds, which will bring you a full appetite, rich vitamins and high protein crab roe content. Needless to say, a bowl is full.

The above is mainly about risotto, because most people seldom taste it. In addition to eating porridge made of Australian dragon horn in Aolongshan, risotto is still rare in daily life, and Hui Mianjing is often sold in noodle restaurants in the streets.

Therefore, you can also buy some favorite ingredients at home, use the characteristics of ingredients to make juice and soup, keep the essence, and add cooked rice (soaked in raw rice, but it takes a long time to burn) to dry soup, so that the aroma of raw materials can be integrated into rice. It should be noted here that the rice should not be too rotten, and no graininess will affect the taste. Another thing to note is that in China's culinary arts, long-term cooking (over 65,438+0 hours) includes "stewing, stewing, pickling, simmering and simmering", while short-term cooking (half an hour to an hour) includes "burning, painting and boiling" and short-term cooking includes "frying, frying and roasting".

Catering culture comes from life. Only when the life is rich and the ingredients are rich can the catering culture reach a higher level.