The practice of authentic soup rice, the home cooked method of soup rice

I can't tell you if it's true, because after all, I haven't done this job before.

Ingredients: pork liver, sausage, lean meat, wolfberry leaves (can be replaced with chopped green onions or other green vegetables), salt, white pepper, starch, garlic.

If you are opening a store to do business, the offal must be fresh, the practice of pork offal soup rice is boiled in plain water, the offal used is not fresh, you can see at a glance after passing the water, how to distinguish whether the offal is new or not fresh when buying offal? The method of distinguishing the freshness of pork offal: the color of the pork liver is bright red, the incision has blood surging, the color of the powder sausage is milky white, the appearance is round and full, the lean meat should buy willow meat, and the other parts are too chai.

Processing: Pork liver slices after cleaning, rinse with water several times, so that the fishy smell of pork liver will become much lighter, after the sausage is cleaned, cut into sections, clean the sausage with your fingers, slice the lean meat after cleaning, marinate it with a little water, salt, and starch for about ten minutes, the purpose is to lock the moisture in the meat, so that it is not easy to cook the meat too woody, too old, wolfberry leaves are generally bought back a handful, at this time it is necessary to take it off and wash it, and put it into the bottom of the bowl to hold the pork offal soup, Chop the garlic into minced garlic and put it in a small dish, pour in the light soy sauce to make a dipping sauce for pork soup and rice.

Production: After everything is ready, you will start to cook pork offal soup, pour the appropriate amount of water into the pot and boil, then put in the powder sausage and cook for a minute, if there is foam on the soup surface, skim it off, and then put in the pork liver and lean meat, the pork liver and lean meat do not need to be boiled for too long, wait for the lean meat to turn white, and then add a little salt and white pepper to taste, white pepper can play a role in removing the smell and improving the freshness, after adjusting the taste, put it into the bowl of wolfberry leaves in advance, and then with a bowl of white rice, a delicious pork offal soup rice is done.

The home-cooked recipe for soup and rice is as follows:

Ingredients: 1 tomato, a small amount of onion, 1 potato, 1 celery, 2 round mushrooms, a small amount of fungus, and an appropriate amount of beef.

Specific steps: 1. Cut the ingredients, first heat the oil in the pot, add a small amount of peppercorn powder, add the onion and stir-fry, add the cut beef, pour in a small amount of soy sauce and stir-fry.

2. Pour in potatoes, mushrooms, fungus and stir-fry, then add water, cover the pot and cook for 10 15 minutes, the potatoes are not easy to cook too soft.

3. Add tomatoes and cook for a while, add an appropriate amount of soy sauce and salt to taste. Finally, after the saltiness of the soup is adjusted, start to add the dough sheets, pour in the celery, and add a small amount of vinegar before removing from the pan, so that the delicious soup and rice are ready.

The practice of Xinjiang soup and rice:

Prepare the materialsLamb, carrots, tomatoes, potatoes, spinach, green peppers, onions, coriander.

Specific steps: 1. Cut the lamb into small pieces, cut potatoes, carrots, onions, and green peppers into cubes, cut tomatoes into cubes, chop an appropriate amount of onion garlic, coriander, and dried chilies, and cut spinach into small pieces for later use.

2. Add a small amount of salt to the flour, add water and noodles, smooth the surface, cover the lid and let rise for 30 minutes.

3. Stir up the oil pan, pour in green onions, garlic and dried chili peppers in hot oil and stir-fry until the mutton turns white and changes color. Then pour in the carrots, onions, green peppers and diced potatoes and stir-fry. Then pour in the tomatoes and stir-fry over high heat until the tomatoes come out of the soup.

4. At this time, pour water into the pot, and the amount of water is slightly more. The water boils for about 3 to 5 minutes and the noodles are ready to cook. Then add the prepared spinach segments, coriander, etc., then add an appropriate amount of salt and a spoonful of aged vinegar to taste, and bring to a boil over high heat to get out of the pot.

Ingredients: 1/2 kg of mutton or beef, 1 onion, 3 tomatoes, 2 peppers, 1 potato, 3 or 4 tender celery stalks, 2 coriander, half a head of garlic, 2 star anise, 10 Sichuan peppercorns, and several shredded ginger.

1.The first is to prepare a variety of ingredients. Lamb, carrots, tomatoes, potatoes, spinach, green peppers, onions.

2.Cut the lamb into small pieces and set aside.

3.Then the carrots, onions, green peppers, potatoes are diced, and the tomatoes are also cut into pieces for later use.

4.Then prepare an appropriate amount of green onion and garlic, then chop the dried chili peppers and set aside. Cut the spinach into small pieces and set aside.

5.At this time, it is to mix the noodles, and then add a small amount of salt to the flour, and then add water to make the noodles, we must pay attention to a little bit when adding water, so as to avoid over-adding.

7.Wait until the surface of the dough and surface is smooth, cover and let it rise for 30 minutes.

8.Then add green onions, garlic and dried chili peppers to the hot oil, and stir until fragrant.

9.Then pour in the mutton and stir-fry until the mutton turns white and changes color.

10.At this time, add carrots, onions, green peppers, and diced potatoes and stir-fry. Then pour in some tomatoes and stir-fry, use high heat, stir-fry the tomatoes to make the soup.

11.At this time, pour some water into the pot, which can be slightly more, and boil the noodles for about 3 to 5 minutes.

13.Roll out the awakened dough into thin slices with a rolling pin and cut it into long strips. Twist the strips into small pieces.

15.It must be necessary to pay attention to the dough sheet directly into the pot, and it must be pulled quickly, otherwise, the front is cooked, and the back is still raw.

16.Cook the dough over high heat, then cook over medium heat, about 2 minutes. The next step is to add the prepared vegetable segments. Finally, add an appropriate amount of salt and aged vinegar to taste.

1.Material; Flour, potatoes, spinach, salt, clear oil, lamb, green onions, tomatoes, coriander, chicken essence, ginger, dried red pepper, peppercorn powder, mushrooms.

2.Add an appropriate amount of salt to the flour and mix the dough into a dough, and knead it several times until the surface of the dough is smooth, smear it with clear oil and wrap the "awake" dough in a fresh-keeping bag for later use.

3.Wash the spinach and cut into sections; Wash and chop the coriander, chop the green onion, chop the dried red pepper, dice the tomatoes, chop the garlic, cut the potatoes into small cubes, and slice the lamb for later use.

4.Put clear oil in the pot, heat it and add the mutton and stir-fry; Add green onions, ginger and spicy seeds and stir-fry.

5.Add tomatoes.

6.Add potatoes, mushrooms, and salt and stir-fry for a few minutes;

7.Add an appropriate amount of water to the pot and wait for the pot to boil.

8.Smear the clear oil on the panel, and push the "awakened" noodles into a thinner dough on the panel, or you can roll out the dough with a rolling pin, and cut the noodles into a finger and a half width with a knife.

9.When the water in the pot boils, use the thumbs of both hands to pull the noodles into the pot into sheets of the same size, 10Once the pot is boiling, place the spare spinach in the pot.

11.Then add an appropriate amount of garlic, coriander and chicken essence to taste.

Tips: There is a lot of attention to when making soup and rice, and the soup of soup and rice should be "wide", that is, the dough should not be boiled too much, otherwise it will be easy to thicken and you will not be able to enjoy the taste of delicious soup. Some people make soup and rice, and the noodles are too much, and when they come out of the pot, they almost become fried noodles, making jokes.

In addition, the soup and rice side dishes can also give full play to personal imagination, red and green matching. You can put more tomatoes, and the soup and rice are flavored with tomatoes. However, the same side dishes should not be too many to ensure the "width" of the soup.

You can add a little vinegar and the pepper tastes good.

Korean style market soup rice ingredients beef strips 135 g manufacturing method beef strips: 135 g dried vegetables: Appropriate amount (51:

Beef strips: 135g dried vegetables: appropriate amount (50g) radish slices:

1 4 (300g) minced garlic: 2 (1 tablespoon) green onion rings: appropriate amount (1 large strip) red pepper rings:

1 green chili ring: 1 Korean chili powder: 4 tbsp soy sauce:

3 tbsp (45cc) mish: 3 tbsp sesame oil: 1 tbsp salad oil:

1 tbsp water: 1500cc beef powder: 1 tsp boil hot water to soak the vegetables dry, then prepare 2:

Boil the vegetables in hot water and soak them dry, then prepare other ingredients, and then dry clean the vegetables and cut them into sections. Add salad oil, sesame oil, chili powder, 3: Stir-fry the salad oil, sesame oil, chili powder, minced garlic, beef and radish until fragrant.

Then add other ingredients except beef powder4: Then add other ingredients except beef powder and bring to a boil over high heat, turn to medium-low heat and cover, and cook for another half hour, add beef powder to taste before cooking. Finally, put the cooked soup into the bowl with the rice5:

Finally, put the cooked soup in a bowl with rice. Tips: 1

Beef powder can be used with an appropriate amount of salt6: Tips: 1

Beef meal can be taken with an appropriate amount of salt.

The main ingredient of soup and rice.

A bowl of leftover rice and a piece of ham.

1 egg, 3-4 baby cabbage.

Tomato one. Accessories: 1 shallot, a little diced radish.

The steps to make a simple and delicious soup and rice that is suitable for all ages.

1.Prepare the ingredients.

2.Peel and dice the tomatoes in boiling water, chop the cabbage stalks and leaves separately, dice the ham and eggs, stir well, and chop the shallots into minced pieces.

3.Put leftovers and water in a small pot (the amount of water is enough to submerge the rice) and cook for a while to soften the rice.

4.Put a little oil in another wok and stir-fry the tomatoes until the juice is out.

5.Put half a bowl of water to boil, beat in the eggs (pour evenly, do not stir immediately) 6When the eggs are cooked, pour them over the rice in a small pot and stir well with the rice.

7.Add the ham and cabbage stalks, stir well, and add salt to taste. (You can also add other seasonings or beef sauce according to your preference, etc., it is recommended not to put soy sauce and vinegar) I added a spoonful of rice here to sweep it off.

8.Finally, add the cabbage leaves and diced radish, turn for half a minute, stir well, and then turn off the heat.

9.Sprinkle with chopped green onions and remove from the pan.

In fact, it's all rice or rice, soup or soup, kimchi soup with white rice.

In Xinjiang, soup rice is a general term for foods such as braised noodles, kneading **, inching, and flags, and the different names depend on the shape of the noodles kneaded by hand, and the steps are as follows:

1. Add an appropriate amount of salt to the flour and mix it into a dough, knead the sail wide until the surface is smooth, smear it with clear oil and wrap it in a fresh-keeping bag for later use;

2. Wash and cut the spinach into sections, wash and chop the coriander and green onions, chop the dried red Shiliang pepper, dice the tomatoes, chop the garlic, dice the potatoes, and cut the mutton back to the slices for later use;

3. Put clear oil in a hot pan, put the mutton and stir-fry after the oil temperature rises, add green onions, ginger and red pepper and stir-fry;

4. Add tomatoes;

5. Add potatoes, round mushrooms, salt, and stir-fry for a few minutes;

6. Add water to boil, roll out the dough into a cake shape, and put it in the pot;

7. Add garlic, coriander and other seasonings.