Chicken soup casserole rice noodle is famous for its smooth texture and fresh and mellow soup, while the special rice noodle sauce with rich Sichuan flavor, and added many spices, reflecting the unique characteristics of spicy but not dry, fresh and fragrant, especially by the young diners of the fans.

First, raw materials:

200 grams of dry rice noodles (commercially available), 20 grams of small green vegetables, 10 grams of shredded bean skins, 10 grams of mung bean sprouts, 20 grams of kelp, peeled and boiled quail egg 1, 10 grams of five-spice peanuts.

Second, seasoning ingredients:

Homemade soup a catty, spicy meat sauce 30 grams, 6 grams of salt, monosodium glutamate (MSG) 5 grams of chicken powder 5 grams of pepper 5 grams, out of the taste of the hot and spicy material appropriate amount.

Third, the detailed recipe and production method of homemade soup, store batch production reference:

Five pounds of old hen, two pounds of pig bones, two pounds of pig backbone, clean, fish out, put into the soup bucket, add 15 kilograms of water, put on a large fire to boil, fish out the froth, put in the ginger, into the small fire to cook for 4 hours, turn off the fire. When the soup is left 2/3, use a fine basket sieve to drain the soup, transfer to another soup bucket, add three taels of table salt. Put it on low heat and keep it slightly open for use.

Note:

1. This is a good quality rice noodle soup stock, mellow and fresh, with a very positive flavor, but expensive. It is recommended to sell at 8 yuan/bowl, of course, you can also increase the amount of water or use chicken bones instead of old hen, mainly to reduce the cost, while you can add appropriate food additives, such as chicken bone broth powder or old broth powder, to improve the fresh flavor.

2. This soup is white when boiled, and the casserole rice noodle soup can also be light sauce color. In the process of hanging the soup, you can add an appropriate amount of soy sauce or first-class soy sauce to adjust the color.

3. If you need the effect of thick white soup, in the process of hanging the soup, initially add 10 pounds of water, put on high heat to boil, fish out the foam, put on low heat to cook for 3 hours, then add 10 pounds of boiling water, change to high heat to cook for half an hour. You can also add an appropriate amount of big bone white soup to improve the color and taste.

How to make spicy material:

1. Put into a dry pot and heat, 500 grams of dried chili peppers and 200 grams of green peppers into the sauté, out of the pot and then use the crusher to beat into a powder, put into a container, add 10 grams of Ao Yanqi seed oil and 15 grams of table salt, stirring well.

2. Add canola oil (or peanut oil) to the pot and heat until 70% hot. Pour into the container and stir well.

Fourth, the production method of spicy meat sauce (more suitable for batch):

Raw materials:

One catty of diced meat (or dried beans), 20 grams of salt, 10 grams of soy sauce, 5 grams of Meat Treasure King, 5 grams of first-class soy sauce, 300 grams of fresh broth, 600 grams of special sauce for casserole rice noodles.

Methods:

Diced meat (or dried beans) add edible salt, 10g of soy sauce, Meat Treasure King appropriate amount, marinate for 20min,, hot pot, add salad oil 20g boiling, stir-fry diced meat until dry and fragrant, add fresh broth boiling, color with soy sauce, and then add casserole rice noodle special sauce, cook for 2min, put out of the pot into the container for spare.

Preparation of special sauce for casserole rice noodles:

1. 500g of dried chili peppers and 250g of bullet-shaped dried chili peppers (spicy enough) were put into a pot of cold water, boiling water on medium heat, cooking on a low heat for 20 minutes, take out the chili peppers, remove the seeds, and break them up in a meat grinder to make patty cake peppers.

2. Dry spices (cardamom 15 grams, star anise 10 grams, 10 grams of flavor, 8 grams of fennel, 7 grams of grass nutmeg, 5 grams of tangerine peel, 5 grams of lemongrass, 5 grams of nutmeg, 5 grams of cinnamon, 4 grams of Angelica dahuricae, 2 grams of cloves, 2 grams of cumin) into a pulverizer, to make powdered spices.

3. Five pounds of canola oil into a pot to cook, cool, and then pour 100 grams of cooked lard. Cook over low heat until thirty percent hot, add 200 grams of Zipa chili pepper, 200 grams of Pixian bean paste (fragrant and dark), 200 grams of red oil bean paste (bright), stir-fry over low heat until the moisture in the sauce is dissipated, and then add 200 grams of peppercorns, pickled ginger, ginger.

4. Put the base into the meat grinder repeatedly twisted twice, can be used without residue.

Five, the production method of casserole rice noodles

1. Boil the water in the pot, put the dry rice noodles into the pot, turn off the fire, cover and simmer for 20-30 minutes, then fish out the rice noodles, fish out and put into the cooler bucket for spare.

2. Kelp cut into diamond-shaped pieces, small bok choy torn into strips by hand, bean skins soaked in water until fluffy, mung bean sprouts put in water, five-spice peanuts peeled, cut in half, chopped with a knife.

3. Another pot of boiling water, add the right amount of salt, fish out the rice noodles, put into the wooden handle powder centrifuges, blanch for 2 minutes.

4. Put the casserole on the fire to heat, put the seaweed, bok choy, mung bean sprouts, shredded bean skins, quail eggs into the casserole, ladle in 200g of soup, pour in the rice noodles in the rice threads, heat the ingredients, ladle in the remaining soup, add salt, MSG, chicken powder, pepper to taste, put in the peanuts, and finally add the spicy meat sauce on the rice threads.

5. Put the spicy ingredients into a small bowl with rice noodles and add them flexibly by yourself according to the guests' taste.

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