The method of rice noodle soup stock 1
Raw materials: half a fat hen (about 750g), half an old duck (about 750g), three pork bones, 50g pork tenderloin, tender chicken breast, mullet (snakehead) meat or water-boiled squid, tofu skin 1 piece, 25g leek, onion10g, monosodium glutamate/piece.
Eviscerate the chickens and ducks, blanch them together with the washed pig bones in a boiling water pot to remove blood stains, then put them in a pot, add 2,000 grams of water, and stew for about 3 hours. When the soup is milky white, take out the chickens and ducks (don't overcook them for other purposes) and take the soup for later use. 2. Cut raw chicken breast and pork tenderloin into thin and transparent slices and put them on a plate. Slice cuttlefish (or squid) meat, blanch it with boiling water, take it out and put it on a plate. Soak the bean curd skin in cold water, shred it, scald it in boiling water for 2 minutes, and then float it in cold water for later use. Wash leeks, blanch with boiling water, remove and change knives for later use. ) Wash onion and coriander with clear water, cut into small pieces 0.5 cm long and put them on small plates respectively. 3. Soak rice, grind it into fine powder, steam it, and press it into vermicelli. Blanch with boiling water for two or three minutes, and finally rinse the rice noodles with cold water. Each bowl150g. 4. When eating, put 20g of chicken and duck meat in a deep bowl and scoop the soup from the pot into the bowl. Add salt, monosodium glutamate, pepper, sesame oil, lard or chicken and duck oil, sesame and Chili oil to keep the bowl high. After the soup is served, first put the chicken, pork and sashimi into a bowl in turn, stir them gently with chopsticks and cook them, then put the leek into the soup, add chopped green onion and coriander, and then put the rice noodles into the soup one after another, or eat them while they are hot. All kinds of meat slices and leeks can be dipped in seasoning.
Practice of rice noodle soup II
Spicy diced chicken rice noodles are made by selecting local chicken, adding more than 20 kinds of traditional Chinese medicines and seasonings such as Lycium barbarum, Alpinia officinarum and Codonopsis pilosula, simmering slowly to make soup, decocting milk with high-quality leg meat of Sanhuang chicken, and adding auricularia auricula, mushrooms and quail eggs. , and add high-quality rice noodles.
Method for making rice flour with spicy meat sauce
1, rice noodles. The texture of rice noodles is very important. It is difficult to buy authentic rice noodles in Shanghai. I went to many places and bought 15 RMB 3 kg Jiangxi rice noodles at Auchan Supermarket. I need to see them off in person when I come back. Hair technique is very important. If it is not good, it will taste much worse. I have tried various methods, and this method is the best: boil more than one liter of water with an electric rice cooker or an electric hot pot with insulation, cut off the power supply after boiling, add three or two dried rice noodles, stir well, and cover. After two hours, the rice noodles became fat and white, not as black and thin as dried rice noodles. This step is very important. Don't use manufacturing methods on packaging.
2, soup making. Ingredients: Porphyra and Shrimp Skin Soup, Chicken Soup (bottled, put two spoonfuls at a time), Auricularia auricula and cabbage leaves can be bought in supermarkets. The production process is very simple. When the oil is hot, add ginger slices, pour in water, and after boiling, add the raw materials of laver and shrimp skin soup, chicken broth and washed black fungus. After opening it again, add rice flour and cabbage leaves, and turn off the heat immediately after boiling. Rice noodles must not be stewed, they have been soaked in the production process.
3, the production of spicy meat sauce. If you don't like spicy food, you don't have to do this step. Eating rice noodles directly is already delicious.
Ingredients: minced meat, pepper, soybean oil, Sichuan oil and Chili powder.
Step: Heat the oil and add pepper. This step is also very important, which is the source of hemp flavor. If you like the feeling of mala Tang, put more Chili.
Fry Zanthoxylum bungeanum until it is fragrant, and you can get oil. After the oil is heated again, add ginger slices and minced meat, copy it, then add pepper, Sichuan oil and meat sauce and move it to red. Spicy meat sauce with rich flavor is out of the pot. Because the oil pepper itself is very salty, and there are other seasonings in it, there is no need to put any other seasonings. I like spicy food very much. Most of the oil in pepper is not too spicy and not strong enough. It took me a long time to find this oil, pepper, which is enough for my taste.