The chewy QQ braised large intestine coupled with the plump and tender noodles from fresh oysters is many people’s favorite night market snack. Now let expert Cai Jifang provide delicious analysis on ingredient selection, seasoning recipes and production process tips, so you can easily make super smooth noodles at home. Private recipe for large intestine rice noodles

Ingredients: 1/2 jin of fresh oysters, 1 large intestine head, 1 handful of red noodle thread (about 6 taels), 2 tablespoons of thinly chopped green onion, appropriate amount of minced coriander, 4 dried small shrimps tablespoon, 1 bowl of sweet potato powder, 10 bowls of water or stock, appropriate amount of bonito flakes

Seasonings: 2 tablespoons of soy sauce, a little pepper, appropriate amount of salt, 1 bowl of sweet potato powder water

Level 1: Pick the right ingredients

Fresh oysters: The oysters used for making noodles should be purchased at the market on the same day. The oysters should be thick and plump. Those that are too small not only look bad but also taste bad. When purchasing, you should also smell it to see if it is fresh and smell-free, and be careful to prevent it from breaking when cleaning it at home.

Large intestine: You can find the boss at the pork stall to preliminarily handle the large intestine. If the mucus has been washed away, simply wash it again with salt and flour after returning home. If you like a bite, you can choose the large intestine head.

Red noodle thread: The red noodle thread is added with caramel color during the kneading process. It has a more fragrant flavor and has been steamed and then dried, so it is more durable. After cooking, it does not absorb as much water as white noodle thread, is less likely to gelatinize, and retains its toughness even when soaked in thick gravy. When purchasing, those that are dry and protected from moisture are fresher.

Shopee: Shopee is mainly used to add aroma to the noodles. When purchasing, pay attention to the color not to be too white and dry ones are preferred. Just buy a small pack at a time, don't use too much, so as not to use it up and absorb moisture and deteriorate.

Coriander: When purchasing, it is better to choose those that are green in color, have intact leaves, and are neither black nor yellow. Cilantro is usually sold by the handful. It is recommended to avoid choosing ones that are too large, as the aroma and taste will be lighter. Medium to small ones are better, with a stronger aroma. Level 2: Processing of ingredients

Processing the large intestine:

1. During the cleaning process of the large intestine, the intestinal oil cannot be completely washed away. It is recommended to keep a little bit. Increase the taste when eating after marinating to avoid being too dry, too tough and unpalatable.

2. Put the large intestine into a dry container, first add salt and rub it, then add flour and continue rubbing it. Do not add water during this period. Use it after about 5 minutes. Rinse with water.

3. Put the washed large intestine head into the pot, pour in 1:1 soy sauce and water, bring to a boil, then cover and simmer over low heat for about It will take 30 to 40 minutes until cooked and tender. The marinated large intestine can be cut into small pieces and set aside. The marinade can be reserved and used as one of the seasonings to enhance the flavor while cooking the noodles.

Handling oysters:

1. Wash the fresh oysters and drain them, put them into a container containing sweet potato powder, and use your fingers to gently Dip the sweet potato powder and fresh oysters in thoroughly and coat evenly. Be careful not to pour the "sweet potato powder" into the "fresh oysters" instead, as this will cause the oysters to stick together into a whole ball and break when pushed apart.

2. Sieve the fresh oysters coated with a thin layer of sweet potato powder (the sieve can be replaced by a mesh spoon) to let the excess powder on the surface fall off to avoid eating it. It will look mushy.

3. Gently put the fresh oysters into the boiling water and blanch them for about 1 minute, then pick them up and soak them in cold boiling water for later use. This action is very important, as it can keep the shape of the oysters intact, and it can also maintain the smooth and tender texture of the oysters. Level 3: Cooking noodle thread

1. Remove the salty red noodle thread and cut it into 8-10 cm pieces, rinse with cold water, pick up and drain, or you can also use boiling water Blanch until soft and set aside. Unprocessed red noodle thread tastes extremely salty, so it must be processed first to reduce the salty taste.

2. Prepare the soup, heat up the oil in the pot, add the dried shrimps to the pot and sauté over medium heat until fragrant. It will take about 2 to 3 minutes to release the aroma and set aside. Besides the taste, the most attractive thing about noodles is its unique aroma, among which the shrimp skin is a key factor. The shrimp skin must be soaked in oil to be fragrant.

3. Pour water or stock into the pot, add fine oil, scallions, soy sauce, pepper and salt to taste, and bring to a boil over medium heat. Then add appropriate amount of sweet potato powder water and mix well to thicken. After the sweet potato powder is boiled under water, the soup will become thicker but not too thick, and it will taste better than Taibai powder.

4. Add the noodles, mix well and cook until boiling. Remember to stir while cooking the noodles to avoid sinking to the bottom or sticking to the pot. Add the fried shrimp skin and continue to mix well and boil for about 30 seconds. Finally add the bonito flakes crushed by hand. Do not add the bonito flakes in a whole pile to the pot. It will taste like a whole piece of bonito flakes. It must be crushed and blended with the noodles to make it delicious.

Level 4: Crossing the bridge to fill the bowl

1. When crossing the bridge, first use a large bowl to scoop up the noodles in the pot and then fill the bowl, which will make it easier. At any oyster and large intestine noodle stall, you will see the boss scooping up the noodles with a steel cup and then pouring them into the bowl, instead of scooping the noodles directly into the bowl with a large spoon. That's because putting it into a bowl directly will make it sticky and easy to fall apart. You must use this "crossing bridge" action to handle the noodles cleanly and beautifully.

2. Add seasonings, take an appropriate amount of black vinegar and a little minced garlic, pour it into a bowl, mix well and mix into garlic vinegar, pour it on the noodles according to your personal taste, and add the large intestine segments Serve with fresh oysters, sprinkle with chopped coriander, and it's done.

?