First of all, prepare rice noodles, not the kind of river noodles in the northern market, but dry-cut powder. There are two kinds of round rice noodles unique to Liuzhou, one is cut powder, and the other is freshly squeezed round "line powder", which is characterized by its side dish snail meat. Different from rice noodles (rice noodles), the cross-sectional diameter of dry-cut powder is about 3 mm, and it can be used after soaking in water for more than one hour (usually dry-cut powder is soaked in clear water and softened before cooking). Snail powder is made of old rice, "the older the better". Long-standing rice has lost its oiliness and colloid. After being processed into rice noodles, it tastes very elastic. Contrary to the cooking of Guilin rice noodles, Guilin rice noodles should be soaked in hot water before cooking, and snail powder should be soaked in cold water, otherwise the cooked powder will be broken and inelastic, so it is very important to master this point. Some diners will complain when eating snail powder: "Why is there no snail meat?" In fact, authentic snail powder does not contain snail meat. Snail powder is called snail powder because its soup is made of snails. Foreigners are not used to the spicy smell of snail powder soup, which is precisely the biggest feature of snail powder. The boss said that in Liuzhou, no one would eat a bowl of snail powder with tasteless soup.

Secondly, prepare soup, which is snail soup. The real snail powder has no snails, and the taste of rice noodles is mainly snail soup. Use river snail meat or small snail meat, which tastes similar. First, soak the live snails in clear water for 2 days, and put an iron piece in the snail water to promote the snails to spit mud, and at the same time, it can inhibit the parasitic schistosomiasis in the snails that northerners are afraid of, so that the snail meat is sweet. Suck up the snail, take it out, and cut off its tail with iron inlay. Generally, it is easy to accumulate silt there, and it is also convenient for snails to eat when cooked. Drain the snail water, boil it with hot oil, pat garlic, ginger, garlic, dried Chili and perilla, stir-fry until it tastes delicious (add as many ingredients as possible), add salt, chicken essence, oyster sauce and cooking wine until it is cooked for 4 minutes, and stew with water for more than 2 hours. The key to making soup is the ingredients added when adding water. Every family has its own secret recipe. A good soup recipe needs money. When the soup is ready, put it on the stove and stew it slowly. The characteristics of soup are that the oil should be enough, the pepper should be hot enough, and the red pepper oil should be seen on the soup. Snail powder is delicious because of its unique soup base, which is made of snail meat, Anemarrhena asphodeloides, star anise, clove and other natural spices 13, as well as monosodium glutamate and sucrose. As for the dosage of 13 spices, there is a strict proportion. So many fine soups, can they be fresh?

A bowl of good snail powder and good ingredients are also indispensable. Sour bamboo shoots should not be too sour, dried radish should not be too sweet, and yuba and peanuts should be fried just right. Let's talk about side dishes, 1, fried yuba 2, sour beans 3, fried auricularia and famous sour bamboo shoots 4, fried peanuts 5, diced radish 4, pickled cabbage and northern cabbage. When these things are ready, you can start making snail powder. First, boil water in a pot, and add vegetables, greens, water spinach, lettuce and rape blossoms (not planted north of the Yangtze River). After the vegetables are boiled for 8 minutes, take them out and pour some oil. Then cook the soaked rice noodles, take them out and press them on the dishes, then add the side dishes, and finally pour in the snail soup.

Snail powder with refreshing meat is fried pork belly until golden brown, neatly spread on snail powder, served with extremely fresh seasonal vegetables, topped with sesame oil and Chili oil, and picked up chopsticks to start! Taste it, the meat is sweet and crisp, the snail powder is rich in rice flavor and soft and smooth, and sour, spicy, fresh and spicy suddenly blend in the mouth. Remember, the essence of snail powder lies in soup, so you must savor it carefully.

Composition:

Snail soup (sold in vegetable market), sour bamboo shoots, yuba, Chili powder, chicken essence, aniseed, ginger, dried dates, medlar, mushrooms, pork bones, sour beans, coriander and shallots.

Exercise:

1. Pork bone, aniseed, galangal, dried jujube, medlar and shiitake mushrooms are boiled in water for later use;

2. Stir-fry the yuba and cut it into pieces for later use;

3. Pour the fried yuba oil into the bowl of winning pepper while it is hot to make Chili oil for later use;

4. Stir-fry sour bamboo shoots in a dry pan (without oil), then add Chili oil and salt, add bone soup, yuba and snail soup and boil;

5. Boil water, add rice flour, cook, remove and put into a bowl, add appropriate amount of oil and water, pour bone soup, sprinkle chopped sour beans, coriander and shallots, and spicy and delicious snail powder will be ready.

Attached:

Raw materials; Snail 10 kg, pig bone 5 kg, chicken skeleton 3 kg, chicken oil 2 kg, star anise 6 g, galangal 8 g, clove 2 g, pepper 15 g, cinnamon 10 g, Amomum villosum 10 g. Making; (1) Wash the snail with clear water, soak it for 2 days, cut off the tail tip, and rinse it with flying water for later use. (2) Put the pig bones and chicken bones into a pot and boil them with high fire, then clean the chicken oil and put it into a soup pot for 1.5 hours for seasoning. (3) After the snail is drained, put it into a pot and fry it, and then put it into the pot. (4) Wash the pan, light it, add peanut oil and burn it to 60% heat, then add Jiang Mo, add spices, dried peppers, sour bamboo shoots and cooking wine, stir-fry until it is dry, then add bone soup and cook it until it tastes delicious, and add fermented bean curd, salt, chicken essence, monosodium glutamate, Liuzhou flavor powder, crystal sugar and red oil for 40 minutes. Liuzhou machine-made dry powder brewing; 20 Jin of dry coarse rice flour, first soak the rice flour in clear water for 30 minutes, then take it out, then soak Microsoft in warm water at 70 degrees, and then soak it in clear water. Snail powder seasoning; Green vegetables, sour beans, dried carrots, pickles (or head vegetables), day lilies, fungus, sour bamboo shoots, bamboo shoots, fried peanuts. Characteristics; Fragrant, slightly spicy, spicy, fresh and appetizing.