Rice noodle soup practice 1

Raw materials: light fat hen half (about 750 grams), light old duck half (about 750 grams), pig bone 3, pork spine, tender chicken breast, fish (blackfish) meat or squid 50 grams each, tofu skin 1, 25 grams of chives, scallions, 10 grams, monosodium glutamate (MSG) 1 grams of sesame oil 5 grams, lard or chicken oil 50 grams of refined salt 1.5 grams, 400 grams of high quality rice, pepper, coriander, sesame chili oil, 25 grams of salt, pepper, coriander, coriander. Lard or chicken and duck oil 50 grams, 25 grams of sesame chili oil, salt 1.5 grams, 400 grams of high-quality rice, pepper, coriander, scallions a little.

The chickens and ducks will be gutted and cleaned, with cleaned pork bones into the pot of boiling water with a slight blanch to remove blood stains, and then into the pot, add 2,000 grams of water, simmering for about 3 hours, until the soup was milky white, fish out the chickens and ducks (chickens and ducks should not be cooked too bad, another for another purpose), take the broth to be used. 2, the raw chicken breast, pork spine were cut into thin to transparent slices on a plate. Fish (or squid) cut into thin slices of meat, slightly cooked in boiling water and removed from the plate. Soften tofu skin with cold water and cut into julienne strips, scald in boiling water for 2 minutes, then float in cold water until ready to use. (leeks washed, scalded with boiling water, remove the knife to be used) green onions, coriander washed with water, cut into 0.5 cm long small sections, respectively, in a small plate. 3, rice by soaking, ground into fine powder, steamed, pressed into fans. Then use boiling water for two or three minutes to form, and finally rinse the rice noodles with cold water. Use 150 grams per bowl. 4、When serving, use a large bowl with a high depth, put in 20 grams of chicken and duck meat, and ladle the boiling soup in the pot into the bowl, add salt, monosodium glutamate, pepper, sesame oil, lard or chicken and duck oil, sesame chili oil, so as to keep the bowl at a high temperature. Soup dishes on the table, the first chicken, pork, sliced fish slices into the bowl in turn, gently stirring with chopsticks can be scalded, and then leeks into the soup, add green onions, coriander, and then put the rice noodles one after another into the soup, but also can be eaten while scalded. The meat and leeks can be dipped in the ingredients.

Methods of rice noodle soup2

Selected farm chicken with wolfberry, ginger, ginseng and more than 20 flavors of traditional Chinese medicine and seasoning, slow stewed to make the soup, and then choose the high-quality chicken thighs simmering into the milk, into the fungus, mushrooms, quail eggs, etc., and with high-quality rice noodle, made of spicy chicken ding rice noodle unique flavor, pure taste

Spicy meat sauce rice noodle practice

1, rice noodles. The texture of the rice noodles is very important. It is hard to get authentic rice noodles in Shanghai. I ran a lot of places, in the Auchan supermarket to buy 15 yuan 3 pounds of Jiangxi dry rice noodles, need to come back to their own hair. The technique of hair is very important, if the hair is not good, the taste is much worse. I tried a variety of methods, this method is the best: rice cooker or electric pot with heat preservation to boil more than a liter of water, boil and cut off the power supply, into the three two dry rice noodles, stirring evenly cover the lid. Two hours after the rice noodles become fat and white, not at all like dry rice noodles as black and thin. This step is very critical, do not use the production method on the package.

2, soup production. Raw materials: supermarkets can buy punch soup nori shrimp soup raw materials, chicken-flavored soup raw materials (bottled, once put two spoons), black fungus, bok choy leaves. The production process is very simple, hot oil into the ginger, pour water, boil into the seaweed shrimp soup ingredients, chicken soup ingredients, washed black fungus. Once again open into the rice noodles and green cabbage leaves, boil immediately cut off the fire. Rice noodles must not be boiled and stewed, the process of hair has been soaked and cooked.

3, the production of spicy meat sauce. If you do not like to eat spicy, this step does not have to do. Directly eat rice noodles have also been very fresh.

Raw materials: ground meat, pepper, soybean oil, Sichuan oil hot pepper.

Steps: When the oil is hot, add the peppercorns, this step is also very critical, is the source of numbness. If you like a very numb feeling, put more peppercorns.

Peppercorns fried until the aroma wafts out, you can fish it out of the oil, the oil is hot again, put the ginger, meat puree, copied, and then into the Sichuan oil hot pepper, the meat sauce to move into the red, out of the pot that is the rich flavor of the spicy meat sauce. Since the chili oil itself is very salty and has other seasonings in it, there is no need to put in any other seasonings. I really like spicy food, and most of the oil chili in Shanghai is not too spicy and not strong enough. It took me a long time to find this oil chili that was spicy enough for my tastebuds.