manufacturing process
1. Prepare raw materials
The main raw material of Changsha rice flour is rice slurry, which needs to be soaked for 6~8 hours and then beaten into fine rice slurry with a blender. In addition, you need to prepare some accessories, such as tofu skin, eggs, lean meat and so on.
Making rice noodles
Pour the rice paste into the pot, cook it with low fire until the rice paste becomes translucent, then pour it into a fine hole colander and drop the rice flour. Then put the colander into boiling water, cook it and pick it up for later use.
Make ingredients
Cut bean curd skin, eggs, lean meat and other ingredients into filaments or thin slices, and blanch them with boiling water for later use.
Prepare soup
Put chicken bones, pig bones, lean meat and other materials into a pot, add appropriate amount of water, boil, skim off the floating foam, add cooking wine, ginger slices, onion segments, star anise, cinnamon and other seasonings, and cook for about 1 hour on medium fire to make a fragrant and delicious soup.
5. platter
Put the cooked rice noodles into a bowl, add the ingredients, and then pour in the appropriate amount of soup.
Edible method
There are many ways to eat Changsha rice noodles, which can be matched according to your own taste. Generally speaking, rice noodles and soup can be eaten separately or mixed together. In addition, seasonings such as garlic paste, vinegar and Chili oil can be added to adjust the taste.
final result
Changsha rice noodle is one of Hunan's special cuisines, which is famous for its tender, smooth and fragrant flavor. Although the production process is a bit cumbersome, as long as you master the skills, you can easily make delicious Changsha rice noodles. If you want to taste authentic Changsha rice noodles, you might as well come to Hunan.