How to make rice noodles How to make rice noodles The preparation and misunderstandings of rice nood

Ingredients. Hen.

2500 grams.

Old duck. 1200 grams.

How to make bolognese.

1. Put the chili sauce into the first oil pot and fry it over low heat until fragrant; Then put the nuts in the second oil pan and fry them over low heat until ripe.

2Then put the pepper, green onion and ginger into the third oil pot, fry until slightly yellow, then put in the beef (chicken) diced meat and shiitake mushrooms to squeeze the water, then put in the bean paste to fry the fragrance, and then put the fried chili oil, peanuts and nuts into the pot and stir-fry until the fragrance comes out.

How to make rice noodles.

1. Pour the rice into a wooden barrel, soak it in cold water for half an hour, let go of the water, and grind the rice into noodles in a dry factory, or use a grinder to crush the rice into noodles.

2. Add rice noodles and cold water to make a rake. After the ratio of water and surface is reconciled, the surface of the rake can naturally gather into a flat surface, and the surface is not a pimple, which is thinner than the surface of the Lantern Festival.

3. Feed the reconciled rake into the rice noodle press (the old method is manual operation, using a very heavy and huge rice noodle pressing machine). After 15 minutes, the rice noodles will mature. Dry the rice noodles for 24 hours to bring them back to life, then soak them in water and spread them.

4. When using, put the rice noodles into the pot and boil, until they are cooked, then soak them in cold water for half an hour, remove them and control them to dry, and then serve them in a bowl.

The broth needs to be boiled with chicken bones and stick bones, so you don't need to put too many ingredients. Only ginger slices, green onions, and no salt are needed. Every time you make rice noodles, you can put some of the soup stock directly into a copper and add the soup stock powder to balance the saltiness.

used to make soup for boiling rice noodles). The rest of the stock should be simmered over low heat with some water added.

1. The broth has chicken soup, pork rib soup, and beef soup, depending on personal taste.

2. Take an example of pork rib soup, it is best to use large bones, there is more bone marrow in them, after the ribs are copied with water, wash away the blood foam, and then put cold water into the pot, put in seasonings, pork ribs, can add seasoning Chinese medicine, etc., boil it, to low heat, until the pork rib soup is white.

3. Raw materials: a pound of beef, sugar, a tablespoon of wine, 5 6 slices of ginger, 6 pieces of garlic, several segments of green onions, two dried chili peppers, two tablespoons of spicy bean sauce, 1 teaspoon of Sichuan pepper, 2 3 star anise (I only have these broken ones at the bottom of the bottle) two tablespoons of red oil, half a tablespoon of salt, three tablespoons of dark soy sauce, a teaspoon of monosodium glutamate, 6 7 rice bowls of stock or water, a little cabbage or green cabbage and chopped green onions.

4. Method: Cut the beef into thick pieces, put it in boiling water to blanch the blood, blister and wash it.

5. Two tablespoons of sugar and three tablespoons of oil are boiled over low heat to form a sugar-colored sauce, put in the beef, change to medium heat and stir-fry evenly after drinking, add bean tanfeng sauce, and fry with red oil.

6. Move the beef into the stew pot, add the broth, salt, dark soy sauce, ginger, garlic, dried chili, Sichuan pepper pure dates, star anise, green onions, turn to low heat and simmer for two hours, add monosodium glutamate and adjust evenly.

7. Add beef when the noodles are cooked, sprinkle with coriander, and don't add chopped green onions.

8. Casserole rice noodles are to put soup, rice noodles, vegetables, as well as meat sauce and small balls into the casserole.

1. Main ingredients: 250g of rice noodles and 500g of beef brisket

2. Excipients: 10ml oil, 5g salt, 5g ginger, 3g pepper, 2g star anise, 10g leek, 5g coriander, 50g of squeezing loss

3. Cut the brisket into cubes.

4. Bring to a boil in cold water, remove and wash.

5. Put it in the voltage inner pot and cook for 20 minutes.

6. Add two star anise and five peppercorns.

7. Bring two slices of ginger to a boil and add salt to taste.

8. Make the stock.

9. Boiled beef.

10. Cook the rice noodles in hot water, add chopped mustard, chopped leeks, chopped coriander, pepper socks, monosodium glutamate, and pour the beef brisket and good soup.

1. Fresh large bones, or chicken breast and chicken bones to make a broth.

First, clean the bones and set aside. Then boil the water to boil the big bones first to remove the blood.

2. Change the pot again and put a little oil, put in the green onion, ginger, garlic and chili pot needed for stewed bones, put in the blanched bones, add an appropriate amount of hot water to boil, change to medium-low heat and simmer for more than one to two hours, pay attention to add enough water and do not boil the pot dry.

3. After a long time of boiling and teasing lead, a layer of oil appears in the soup noodles, and the bottom of the oil is a milky white stock, then add an appropriate amount of salt, and pour out the boiled stock for later use.

4. With our own boiled broth, it is easy for us to eat rice noodles with beautiful fingers, and add our favorite meat, eggs, vegetables, red oil and rice noodles to the soup stock according to our own taste, and the delicious rice noodles are ready.

1. Blanch first, add water to the pot, put in 2 chicken racks, 5 kg of beef bones, 4 kg of pig skin, 5 kg of beef, boil over high heat, boil blood foam, boil for 3 minutes, remove and rinse for later use.

2. Prepare a spice bag, put 5 grams of star anise, 10 grams of bell pepper, 4 grams of grass fruit, 20 grams of cinnamon, 20 grams of Dahongpao pepper, 4 grams of bay leaves, 80 grams of ginger, 60 grams of green onions, all in a gauze bag, bundled for later use.

3. Pour 60 catties of water into the stainless steel barrel, put in the chicken rack that has just been blanched, beef bones and pig skin, (beef is not put first) cover the lid, boil over high heat and turn to low heat, boil for 3 hours, and then put it into the spice bag after 3 hours to infiltrate, cover the lid and boil for another 1 hour.

4. After waiting for 1 hour, add the beef and continue to boil for 1 hour.

5. During the boiling process, be sure not to add water again.

6. When the time is up, the beef broth is boiled, you can take out the meat and eat it alone, this ingredient is suitable for noodle restaurants, if it is used at home, you can increase or decrease the ingredients on this basis.

7. Put the meat out of the baking tray and process it for 15 minutes. Add salt, pepper salt, cumin powder, pepper, etc., and the taste is quite good, killing two birds with one stone.