Method 1

The production of Guilin rice noodles is not simple. The finished products are white, bright, smooth and flexible, and high-quality rice noodles are often only one. The specific production method is: use pure Lijiang River to make Guilin high-quality rice swell, grind it into pulp and filter it dry, knead it into a powder ball and boil it, then squeeze out the root rice flour and then knead it into a ball in water. Because it has been repeatedly kneaded, it has excellent gluten.

method 2

main ingredients: rice flour (dry) and pork. Accessories: Chinese cabbage, starch and garlic. Seasoning: soy sauce, bean paste (spicy oil) and salt. 1. Chop the lean meat into minced meat, add salt, soy sauce, mix with starch and set aside. Guilin rice noodles are soaked in water for one night. Put a little garlic in the hot oil in the pot and saute until fragrant, then pour in minced meat and stir fry. Stir-fry minced meat until it turns white, then add a spoonful of Pixian bean paste and stir fry. 2. Stir-fry minced meat with Pixian bean paste and put it out for later use. Pour a proper amount of boiling water into the pot, and then add two bags of strong broth. When the water boils, add the drained rice flour. Cover and cook until the rice noodles are cooked. 3. Add a proper amount of washed Chinese cabbage and turn off the fire when cooked. Guilin rice noodles are put into a bowl and the upper layer is scooped with a layer of minced meat that was fried before.

diet should be avoided. 1. Do not wash pork with hot water before cooking, because pork contains a kind of myoglobin, which is easily dissolved in water above 15 degrees Celsius. If it is soaked in hot water, it will lose a lot of nutrients and taste bad. 2, pork should be cooked, because sometimes there are parasites in pork, if eaten raw or not fully conditioned, there may be hookworm parasites in the liver or brain. 3. Pork should not be eaten with ebony, licorice, crucian carp, shrimp, pigeon meat, snail, almond, donkey meat, sheep liver, coriander, turtle, water chestnut, buckwheat, quail meat and beef. 4. It is not advisable to drink a lot of tea after eating pork.

tip 1. Guilin rice noodles should be soaked in water in advance, which will be faster if hot water is used. 2. There is already a taste in the thick broth, so don't put any more salt in the soup. 3. Pixian bean paste was put in the minced meat, so there is no need to put salt. Ingredients:

special ingredients (one water snake and one yellow frog each), 2g of pig's head bone and cow's bone, 1g of Amomum tsaoko, cinnamon bark and licorice root, 6g of star anise, citronella and clove, 1g of small green pepper, 2g of Amomum villosum, 2g of fennel, 5g of clove, 1g of fragrant leaves and pepper, and 6 of dried tangerine peel.

Method:

1. Cut open the water snake and yellow frog to remove impurities, wash the pig's head bones and ox's bones, put them in boiling water for 1 minutes, take them out and put them in a stainless steel bucket, add 15 kilograms of clear water to boil, simmer for 5 hours, and filter to leave soup.

2. Add salad oil into the pot, stir-fry Tsaoko, Cinnamomum cassia, licorice, star anise, citronella, Amomum villosum, fennel, clove, fragrant leaves, pepper, dried tangerine peel, Yangjiang lobster sauce and dried Chili with low fire for 15 minutes, take out the spices, wrap them with gauze and Qicheng Bao spices, and put them in soup for 2 hours.

3. Leave 3g of oil in the pot. When it is 5% hot, add the bean curd and stir-fry for 2 minutes. Add the salt, monosodium glutamate, chicken powder, crystal sugar and soy sauce to boil. Take out the pot and pour it into a stainless steel bucket and mix well. Spices:

6g of star anise, 5g of cinnamon, 45g of hay, 5g of dried tangerine peel, 2g of fresh ginger, 75g of citronella, a pair of gecko, 1g of clove, 3g of tsaoko, 35g of fennel, 25g of pepper, 3g of American ginseng, 15g of codonopsis pilosula, and Yinyangbei [available in Chinese medicine shops.

raw materials:

2 old hens, 1 old duck, 3, grams of pig bone, 3 grams of longan [with shell], 5 grams of melted lard, 3 grams of celery, 5 grams of coriander, and 75 grams of green and red pepper.

seasoning:

salt 25g, soy sauce 15g, soy sauce 5g, sugar color 15g, cooking wine 2g, fish sauce 5g, crystal sugar 1g, monosodium glutamate 75g and chicken essence 25g.

Method of making:

1. Clean the old hen and duck [miscellaneous chicken and duck are used for other purposes], break the bonzi bones, put them into the soup pot together, and then add the broken longan and add about 2kg of water: after boiling with strong fire, skim off the floating foam, boil them into a pot of original soup with medium fire, and take out the old hen, duck and bonzi bones for later use.

2. Pour the original soup into a bittern pot, and then wrap the star anise, cinnamon, hay, dried tangerine peel, cuttlefish, clove, tsaoko, fennel, pepper, American ginseng, codonopsis pilosula, shell of Yin and Yang, medlar, etc. into a spice bag with gauze, put it into the bittern pot, and then add fresh Nanjiang, citronella, broken Siraitia grosvenorii, red dates and medlar.

3. Clean the raw materials to be marinated first, after preliminary treatment, put them into the brine pot, cut the celery into sections, cut the parsley into sections, remove the seeds from the green pepper and cut into pieces, stir-fry them with melted lard, then pour them into the brine pot, then ignite the brine pot and marinate the raw materials in the pot directly. Ingredients:

old chicken, soup bone, longan, light soy sauce, light soy sauce, crystal sugar, brown sugar, fish sauce, salt, Nanjiang, star anise, cinnamon, clove, dried tangerine peel, Sichuan pepper, coriander seed, fennel, tsaoko, licorice and sand ginger slices.

Practice:

1. Cook thick soup with old chicken, soup bone and longan.

2. Pour the boiled soup into a bucket, add a little light soy sauce, dark soy sauce, crystal sugar and brown sugar, and 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 seed, fennel, Amomum tsao-ko, etc.

3. Boil the soup and pour in sesame oil.

The local rice noodles are said to be in love with the whole city, and it seems to be the most economical food for the local people. Among them, Guilin ronghu hotel is the most authentic. Other well-known rice noodle shops are Youweixiang Restaurant and Red Nose Rice Noodle, as well as Shiji Rice Noodle at the intersection of Jiefang West Road and Youyixuan at Lequn Road. In addition, Shengli Rice Noodle at Wayaokou and Danzi Rice Noodle at Zhengyang Road Pedestrian Street are also good.