Hunan rice noodles (Loudi flavor) of the simple practice of the main ingredients: fresh rice noodles 250g fresh beef 100g Ingredients: butter, chili powder, chopped chili peppers, ginger, pickled bean curd, green onions, monosodium glutamate, mountain pepper oil 1, fresh beef, with the soaking out of the meat in the blood and water wash; 2, the beef into the boiling water, cook for 1 to 2 minutes to the surface of the discoloration, fishing, the water do not; 3, re-placed the appropriate amount of water into the pot, adding chili powder, ginger, cook over high heat, Te beef cooked to seven mature, lift up, change to low heat and continue to simmer the soup; 4, slice the beef (about three millimeters thick); 5, add the right amount of butter in the soup, pour the meat into the soup and cook over low heat until the meat is slightly rotten add the right amount of salt, cook for a few minutes more and then turn off the fire; 6, take the rice noodles, cook in boiling water for two to three minutes, served in bowls; 7, pour the soup with the beef over the rice noodles. 8, Add chopped chili peppers, chopped pickled bean curd, chopped green onion that is, according to personal taste add appropriate amount of mountain pepper oil. If you can add the next fried egg will be more refreshing Ingredients: 250 grams of green onion oil, 200 grams of sesame oil, 15 kilograms of water. a carrots, celery 150 grams each, 100 grams of garlic, 10 grams of dried chili peppers, 25 grams of cilantro, green chili peppers, ginger, scallions, onions, 50 grams each. b pork barrel bone 4000 grams, 1200 grams of old hen, ham, pork rinds 400 grams. c star anise, cinnamon, 15 grams of each, sesame leaves , 10 grams each of pepper and cumin, 20 grams each of orange peel, strawberry, good ginger and nutmeg, 10 grams each of cardamom and pulverized bean curd, 3 Luo Han Guo (罗汉果), 5 grams each of clove and lemongrass, 8 grams each of sannay and sand nut. D 250 grams of monosodium glutamate (MSG), 200 grams each of sea-born king of drawers, salt, rock sugar, Hua Diao wine and fish sauce.
Production: 1, B material into the boiling water blanch 10 minutes over high heat, and then into the 15 kg of water in the high-fire boil and change the small fire, cook for 2 hours to filter the broth. 2, A material washed, wrapped in gauze and ready to use; C material into the water for 10 minutes, washed, fished out of the gauze bag bag and ready to use. 3, will be wrapped in the A raw materials and C raw materials into the broth has been cooked in the high-fire boil, change to low-fire cook 40 minutes to the sea, the sea is born to pump king, salt, rock sugar, Hua Diao wine, fish sauce 200 grams. Change to low heat and cook for 40 minutes until the spice flavor overflow in the soup, then mix in the D ingredients, add green onion oil, sesame oil to taste.
Features: red color, fresh, salty, slightly sweet and spicy.
Application: in the process of brine use, should be alternately brine chicken claws, beef, pork claws, goose wings, rabbit legs, etc., so as to make the brine taste better.
The key to making: C raw materials need to be soaked and cleaned to remove impurities. Then add D raw materials, need to be carefully seasoned, the taste can not be partial, can not use too much lemongrass in the C raw materials
. As the spices by boiling has a bitter flavor, the amount of rock sugar can be increased or reduced appropriately. In brining beef, rabbit legs and other large pieces, should be beef, rabbit legs, etc. in advance with salt, monosodium glutamate, cooking wine marinade.