How to match the rice noodle soup to taste good, and what is the recipe of the rice noodle soup?

Method 1 is made of local chicken soup, or you can add tube bones to make the soup thicker, or add ham to make it more fragrant.

Method 2: Start by preparing a variety of appropriate materials, including utensils and ingredients.

Homemade Yunnan cross-bridge rice noodles.

Ingredients for the soup: 300g pork ribs, 1 2 fresh chicken, 1 2 fresh duck, 100g Yunnan ham, 1 piece of ginger (50g), 2 teaspoons (10g) of salt

Ingredients for rice noodles (1 large bowl): 200g cooked rice noodles, 80g fresh grass carp, 80g fresh pork loin, 1 quail egg, 30g leeks, 30g chives, 30g mustard, 30g mung bean sprouts, 1 teaspoon (5g) salt, 1 2 teaspoons (3g) of white pepper

Soup recipe: 1Wash the pork ribs, fresh chicken, and fresh duck, cut them into large pieces, put them in boiling water, roll off the blood foam, remove them and rinse them.

2.Put it in a pressure cooker (or large casserole) with the slapped ginger pieces and Yunnan ham, and add about 4-5 times the water of the solid material. Bring to a boil on high heat, then reduce to low heat and simmer for more than 60 minutes.

3.Add salt, and the final soup should be thick and white, with a layer of clear oil floating on the surface of the soup.

Rice noodle method: 1Cut the fresh grass carp meat and fresh tenderloin into very thin slices for later use (to prevent the surface from drying out, you can weigh it well and cover it with plastic wrap).

2.Put the boiling soup in a large bowl with a warm temperature, then place the fresh fish slices, fresh tenderloin slices, mung bean sprouts, mustard and leeks, add the raw quail eggs, salt and white pepper.

3.After leaving for 2 minutes, add the scalded rice noodles in boiling water and sprinkle with chives.

The way to make good food is to make it yourself, and when you do it, you hope that your work will bring happiness and satisfaction to others. The amount and precision of ingredients used are also important.

Ingredients: 150 grams of sauerkraut, 150 grams of fat beef, 200 grams of rice noodles.

Excipients: appropriate amount of oil, appropriate amount of salt, 4 pickled peppers, 1 shallot, monosodium glutamate.

2 grams, pepper.

2 grams. The preparation of sauerkraut fat beef rice noodles.

1. Ingredients: sauerkraut, fat beef, rice noodle accessories: vegetable oil, salt, pickled pepper, chives, pepper, oil and spicy seeds, ginger, monosodium glutamate, bone broth.

can be replaced with water).

2. Wash and shred the sauerkraut, cut the pickled pepper into cubes, and wash the chives.

3. Soak the rice noodles in hot water until soft, scoop them up, and cool them with cold water for later use.

4. Add the fat cow to the boiling water, and the soup will change color and pick up.

5. Heat the pan with cold oil, heat the oil for 7 percent, and stir-fry the minced ginger and pickled pepper to bring out the fragrance.

6. Add sauerkraut and stir-fry to bring out the sour and hot taste, and it must be stir-fried to bring out the taste.

7. Add bone broth or hot water to boil, add salt and monosodium glutamate and mix evenly.

8. Bring the rice noodles to a boil.

9. Fattening cattle.

10. Add pepper and mix well.

11. Put it in a bowl, add a spoonful of oil and spicy seeds, and sprinkle with chives.

Before cooking, prepare the ingredients, appropriate amount of tomatoes, eggs, rice noodles, seasoning salt, peanut oil, etc. Wash all the ingredients, cut the tomatoes into slices, preferably thinner, the taste will be better and will be easier to cook, and set aside for later use. Crack the eggs into a clean bowl and stir to combine.

Then put the oil into the pan, and when it is eighty percent hot, pour the eggs into it and fry them over high heat. When one side turns golden brown, turn it over to the other side, and when it is cooked, serve it out and set it aside for later use. Then put the oil into the pot, when it is hot, put the tomatoes in, fry them quickly over high heat, and after they are half ripe.

Add an appropriate amount of water, bring to a boil, put the rice noodles in and cook for 15 minutes. Put the eggs in again, and when they are cooked, add a little salt, lettuce, stir well, and you can serve them out and eat. You can also put a braised egg, which is more nutritious.

When making it, it should be noted that it is best to soak the rice noodles in water for about three hours, the taste will be better, and it will be easier to cook. When cooking, you can put more water, because rice noodles are very absorbent and will burn out the water quickly. There is another way to make it, and it tastes good.

Before cooking, prepare the ingredients, an appropriate amount of green peppers, mustard, white sesame seeds, seasoning light soy sauce, vinegar, etc. Wash all the ingredients, chop the green peppers and set aside. Place the seasoning in a clean bowl and stir well.

Then put the oil into the pot, when it is hot, put the seasoning in, and when the fragrance comes out, then put in other ingredients. After boiling over high heat, put the rice noodles in it, and when they are cooked, they can be served out and eaten. If you like spicy food, you can also put some dried red peppers, which taste great.

When cooking, adjust the cooking time according to your favorite taste. If you like to eat harder, you don't need to cook it for so long. If you like to eat soft snacks, you can cook it for a longer time to taste better.

Questions. Thank you! It's okay.

Ingredients for rice noodle soup base: green onions, Sichuan pepper, Pixian bean paste, red oil, star anise, grass fruit, cinnamon, orange peel, aftertaste. Rice noodles are suspicious of the soup base method:

First boil the fresh soup, wrap the green onions, Sichuan pepper, Pixian bean paste, red oil, star anise, grass fruit, cinnamon to tease the cherry, orange peel, and aftertaste, and wrap it in a sand cloth and boil for 4o minutes. <

1. Ingredients for rice noodle soup: green onions, Sichuan pepper, Pixian bean paste, red oil, star anise, grass fruit, cinnamon, orange peel, aftertaste.

<>2. How to make rice noodle soup base: boil the fresh soup first, and boil the green onions, Sichuan pepper, Pixian bean paste, red oil, star anise, grass fruit, cinnamon, orange peel, aftertaste, and celery in a sand cloth and boil for 4o minutes.

Homemade rice noodles with minced meat.

Simple and convenient, it is very comfortable to eat a bowl for breakfast!

1.Green onion, ginger, garlic and meat, mince separately and set aside.

2.Boil water in a pot, after the water boils, add the rice noodles, remove them quickly after boiling soft, and put them in cold water for later use. Because you have to cook later, don't cook it for too long. In addition, if you buy fresh rice noodles, you don't need to cook them in advance.

3.Heat oil in a pan, add green onion, ginger, garlic and five-spice powder and stir-fry until fragrant.

4.Add the minced meat, stir-fry to change color, then add cooking wine, light soy sauce, salt, and a pinch of salt to taste.

5.Add the stock to the boil, and you can do without water.

6.After boiling the broth, add the rice noodles and cook for about 1 minute, don't take too long, just cook it.

7.Finally, according to personal preference, add chili oil, chopped green onion, coriander, pepper and other final seasoning.

Tomato curry meatballs and rice noodles.

I don't know how, but I love curry in winter!

1.Peel and slice the tomatoes or dice, set aside.

2.Heat oil in a pan, add tomatoes and stir-fry until juice is released, add black pepper and continue to stir-fry.

3.Add water and boil for about 15 minutes.

4.Add the curry cubes and cook until melted and the aroma wafts out.

5.Add the meatballs, wait for the meatballs to float, and add the rice noodles.

6.Once the rice noodles are cooked, add salt to taste, and you're done.

Laotan sauerkraut minced pork rice noodles.

Slightly sour and slightly spicy, sour and appetizing!

1.After the rice noodles are soft, let them cool in cold water and set aside.

2.Cut the meat into minced meat, shallots, and sauerkraut into small pieces or minced pieces, and set aside.

3.Heat oil in a pan, add minced meat and stir-fry to change color.

4.Add the sauerkraut and dried chili peppers to bring out the fragrance, add cooking wine, light soy sauce, oyster sauce and a little sugar and continue to stir-fry.

5.Add the broth, add salt to taste, add rice noodles, boil and drop two drops of pepper oil, pour into a bowl and add shallots.

Hot pot rice noodles. Exclusively for you who are not spicy or happy!

1.Finely chop the ginger, chop the green onion, slice the garlic and set aside.

2.Heat the oil in a pan and add a small spoon of Pixian bean paste to stir-fry the red oil.

3.Add a small piece of hot pot base, adjust how much you like, and after the fragrance comes out, add stock or water.

4.Bring the green onion, ginger, and garlic to a boil, add other favorite side dishes, and cook.

5.When boiling the soup base, prepare another pot of boiling water, add the rice noodles to cook, and then pass them in cold water for a while to increase the elasticity of the rice noodles.

6.Put the rice noodles in a bowl, pour the soup base over them, and sprinkle with chopped green onions.

Fat beef rice noodles in sour soup.

The sourness of pickled peppers is unique and very good!

2.Heat oil in a pan and stir-fry with green onions, ginger and garlic until fragrant.

3.Pour in the pickled pepper and continue to stir-fry, and add an appropriate amount of water.

4.Add the rice noodles and add salt, light soy sauce and a little sugar to taste.

5.Add the garnish, bring to a boil and remove with the rice noodles.

6.In the remaining soup, put an appropriate amount of fat beef slices, and pour the meat slices into a bowl together with the soup after the meat slices change color.

How to make the rice noodle soup stock across the bridge:

1. Wash the bones of chicken, duck and pig tubes, and blanch them in a pot together to remove blood stains.

2. Then change to a large brine bucket, add water, blanch the chicken, duck, pig tube, and ham into the brine bucket, boil over high heat for about 1 hour, and then simmer over slow fire, and slowly infiltrate the umami of the material into the soup until the soup is milky white. Note: Do not boil all kinds of soup stocks.

The ham is taken out earlier, and the chicken and duck are taken out separately, which can still be used as a cold dish material; Large bones can continue to be boiled to produce bone oil and dissolve calcium.

3. You can add some pepper, monosodium glutamate, salt and other seasonings to the soup according to your own taste, but it is recommended not to put anything so as not to affect the umami of the soup. If seasoning, add the appropriate seasoning to the bowl.

Raw materials for cross-bridge rice noodles:

1. Main ingredient: 400 grams of high-quality rice (which is the original material for making rice noodles).

2. Soup: half a fat hen (about 750g), half a duck (about 750g), 3 pork bones, ham.

3. Fresh ingredients: pork loin, chicken breast.

Pork belly, pork kidney, mullet (black fish), squid, quail eggs, coriander, watery bean skin, cabbage heart, bowl bean tips, shallots, bean sprouts, mushrooms.

4. Seasoning: 1g monosodium glutamate, 5g sesame oil, 50g lard or chicken and duck fat, 25g sesame oil and chili oil, 3g of refined salt and white pepper.

The practice of crossing the bridge rice noodles:

Yunnan rice noodles can be divided into two categories, one is made of rice after fermentation and grinding, commonly known as "sour pulp rice noodles".

The process is complex and the production cycle is long. Features: Rice noodles have good muscles and bones, smooth and sweet, with the fragrance of rice, which is a traditional production method.

The other type is that the rice is directly put into the machine for extrusion after grinding, and the heat of the cavity is slowed down by friction to make the rice gelatinized, which is called "dry pulp rice noodles". Dry pulp rice noodles are called "dry rice noodles" after drying, which is easy to carry and store. When eating, re-steam and swell.

Dry pulp rice noodles have hard bones, bites, and long threads, but they lack the flavor of rice.

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

2. Add rice noodles and cold water to form noodles. The proportion of water and surface should be that the surface can naturally gather into a plane after reconciliation, and the surface must be uniform without pimples.

3. Send the rake that is good with Sun Shirt into the rice noodle press.

The rice noodles are ripe after a few minutes. Dry the main line for 24 hours to bring it back to life, soak it in water and spread it.