Raw materials: sweet potato starch 5000 grams, 35-40 grams of alum, cooked gravy 125-130 grams.
Note: cooked gravy for sweet potato starch first with water to disperse, and then with boiling water into, stirred into a thin paste, commonly known as "playing cooked gravy".
Production:
1, alum into a fine powder, add 100 grams of water and stir into alum water.
2, cooked gravy paste into the basin, add sweet potato starch, 2000 grams of water, alum water kneaded into a soft and hard moderate powder dough to be used.
3, with a large aluminum ladle will be inserted into a tool out of the soybean-sized hole, the dough loaded with water ladle, with the palm of the hand to make it into a line of dough into the boiling water pot cooked, and then picked into the cool water into the cooler into the "water powder".
"Hot and sour noodles" seasoning modulation and pouring camel's type:
"Hot and sour noodles" used to pour camel's type, as noodles pouring camel's type of production, the use of sour food are mainly "fat sausage camel's type", "cold sausage camel's type", "cold sausage camel's type", "cold sausage camel's type" and "cold sausage camel's type". "Fatty intestines are divided into "hot and sour fat intestines" and "original soup fat intestines", i.e. hot and sour taste and fresh and salty taste. It is seasoned with pepper, red oil chili, chopped green onion, soy sauce, sprouts, celery, vinegar, cilantro, sprouts (a kind of vegetable from Sichuan), crispy soybeans, and monosodium glutamate (MSG).
Hot blanch hot and sour noodles soup, to cook fat intestines, pig's ear and other ships boiled thick white broth. Specific operation is: vinegar, red oil chili, soy sauce, monosodium glutamate, sprouts into the soup bowl, injected into the soup, blanch the powder into the pot after picking into the bowl, sprinkled with celery, cilantro, parsley, big head buds, crispy soybeans can be.
Ingredients: special ingredients (water snake, yellow frog each one), pork skull, beef bone 4000 grams each, grass nuts, cinnamon, licorice 20 grams each, anise, lemongrass, sand nuts 15 grams each, 25 grams of cumin, 5 grams of cloves, 10 grams of incense, pepper, 6 grams of Chenpi, 400 grams of black bean tempeh in Yangjiang, 50 grams of dried chili peppers, 500 grams of ginger, 200 grams of dried green onions, 150 grams of tofu breast milk in Guilin Salt 100 grams, Meiji chicken powder 250 grams, 100 grams of monosodium glutamate, 200 grams of rock sugar, 1000 grams of soy sauce, 500 grams of salad oil
Production: 1, the water snake, yellow frog dissected to remove the miscellany of the pig's skull, cow bones cleaned into the boiling water blanch over high heat for 10 minutes, fished into a stainless steel bucket, add 15 kilograms of water boiled over high heat, cook over a low fire for 5 hours, filtered to retain the broth. 2, the pan Into the salad oil, burned to fifty percent heat into the strawberry, cinnamon, licorice, star anise, lemongrass, sand nuts, cumin, cloves, sesame leaves, peppercorns, chenpi, Yangjiang black beans, dried chili peppers, stir-frying for 15 minutes on a small fire, fish out the spices, wrapped in gauze spice packets, into the soup simmered on a small fire for 2 hours. 3, the pot to stay in the 30 grams of oil, burned to fifty percent of the heat into the beancurd milk stir-fried over a small fire for 2 minutes, put the salt, monosodium glutamate, chicken powder, Ice sugar, soy sauce simmering on low heat, out of the pot into the stainless steel bucket can be adjusted.
Guangzhou people, Nanning people taste:
Spices:
Anise 60 grams, 50 grams of cinnamon, 45 grams of dried herbs, 50 grams of Chenpi, 200 grams of fresh ginger, 75 grams of lemongrass, mealybugs 1 pair, 10 grams of cloves, 30 grams of grass fruits, 35 grams of aniseed, 25 grams of peppercorn, 30 grams of American ginseng, 15 grams of ginseng, yin and yang shells [available in Chinese herbal stores] 25 grams. 4 Luo Han Guo, 20 grams of wolfberry, 50 grams of jujube, 100 grams of dried onion, 30 grams of ginger.
Soup:
2 old hen, 1 old crow, 3000 grams of pork bones, 300 grams of cinnamon [shelled], 500 grams of lard, 300 grams of celery, 50 grams of parsley, 75 grams of green and red pepper.
Seasoning:
250g of refined salt, 1,500g of soy sauce, 500g of dark soy sauce, 150g of sugar color, 200g of cooking wine, 50g of fish sauce, 100g of rock sugar, 75g of monosodium glutamate (MSG), and 25g of chicken essence.
Method:
(1) old hen, old crows clean [chicken, duck miscellaneous for other purposes], stick bone cracked, together into the soup pot, and then into the cracked cinnamon mixed with about 20 kilograms of water: boil over high heat, skimming foam, and turn to a pot of broth simmering into a pot of soup, fish out of the old hen, ducks, stick bone to be used.
(2) the original soup poured into the brine pot, the other anise, cinnamon, dried herbs, chenpi, mealybugs, cloves, fruits, fennel, peppercorns, American ginseng, ginseng, yin and yang shellfish, goji berries and so on with gauze wrapped into a spice packet into the brine pot, and then into the fresh ginger, lemongrass grass, knocking through the Luo Han Guo, jujubes, dried onions, patting through the ginger, mixing fine salt, soy sauce, soy sauce, sugar color, wine, fish sauce, rock sugar, etc., and then on the fire simmer about 1 year, and then the water is very hot. etc., and then simmer for about 1 hour, to be fully flavored, seasoned with monosodium glutamate, chicken essence, that is, into the brine.
(3) first to brine the raw materials to be clean, after the initial processing, into the brine pot, another will be celery cut section, parsley cut section, green and red peppers seeded and cut into pieces, together and the chemical lard into the frying pan after frying want to, the pot poured into the brine pot, and then end of the brine pot on the fire, the pot of raw materials directly brine can be cooked.
Yunnan, Guizhou, Sichuan, Hunan and other flavors:
Ingredients: old chicken, soup bones, cinnamon, light soy sauce, dark soy sauce, rock sugar, brown sugar, fish sauce, salt, ginger, star anise, cinnamon, cloves, tangerine peel, Sichuan peppercorns, coriander, cumin, fruits of the grass, licorice, sand ginger slices.
How to make:
(1) Make a thick soup with old chicken, soup bones and cinnamon.
(2) Pour the boiled soup into a bucket, add a little light soy sauce, dark soy sauce, rock sugar, brown sugar, drop a little fish sauce to make the soup become light coffee color, add salt, slightly salty, put in the southern ginger, star anise, cinnamon, cloves, tangerine peel, Sichuan pepper, coriander boy, cumin, grass berries, licorice, sand ginger slices.
(3) Bring the soup to a boil and pour in sesame oil to taste.
The local rice noodles, known as Dumping City Love, seem to be the most affordable cuisine for locals. The most authentic of these is from Guilin's Dissolving Lake Restaurant. Other better-known rice noodle stores are Taste and Fragrance House, Red Beef Rice Noodle, as well as Shih Kee Rice Noodle on Cross Street by the intersection of West Jiefang Road, and Yui Xuan on Lequn Road, and also Victory Rice Noodle on Wayao Kou and Tanya Rice Noodle on Zhengyang Road Pedestrian Street, both of which are also good.