How do you make chicken rice noodle soup stock in soy sauce soup?

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Summary. Kiss. Chicken sauce rice noodles soup recipe 1, respectively, the strong hen, duck, pig tube bones (knocked), pig backbone wash and rinse out, put into the soup bucket, pour 15,000 grams of water, put on the fire to boil, scoop off the foam, put in ginger pieces, move to low heat and cook for 4 hours, when the soup is still 2 3, drain the soup into another soup bucket with a fine sieve, add spice packets, 150 grams of refined salt, and additives on a low fire to keep slightly open and set aside.

Black chicken cross-bridge rice noodle recipe.

Kiss. The soup recipe of chicken juice rice noodles 1, respectively, the strong hen, the duck, the pig tube bones (knocked), the pig's back bones are washed and rinsed out, put into the soup bucket, pour 15,000 grams of water, put it on the fire to boil, scoop off the foam, put in the ginger wide block, move to the low heat and cook for 4 hours, when the soup is still 2 3, drain the soup into another soup bucket with a fine basket sieve, add spice packets, 150 grams of refined salt, and additives on low fire to keep it slightly open and ready to use.

Then take out the chicken and duck and set aside. Fill the original soup bucket with an appropriate amount of water and continue to boil for other purposes. Method: Main ingredient: 300g of rice noodles, osmanthus with 10g1 of base intestine, put 5 grams of salty cherry salt, 10 grams of chicken essence, 10 grams of fresh spices, 2 grams of fresh stock, add an appropriate amount of fresh stock** boil 3, first put in the meat dishes, choose to add 4 according to the guests' favorite meat dishes, and then put the boiled rice noodles 5 and cook for 2 minutes, then put in the vegetarian dishes.

Choose from the vegetarian dishes according to the guest's preference, add 6 and add the sauce, coriander and chives.

The spice recipe is that kind.

The braised chicken recipe is that kind.

The recipe of braised chicken has specific ingredients: 2 star anise, 1 small piece of cinnamon, 1 pinch of cumin, 10 peppercorns, 2 white cardamom, 1 grass fruit, 3-5 fragrant infiltrating leaves, and 5-10 dried chili peppers. Ingredients:

Star anise, cinnamon, bay leaves, cumin, peppercorns, ginger, chives.

The specific steps of braised chicken are permeable. 1. First of all, put the chicken into the boiling water and blanch it, then remove it, rinse off the foam on the surface and set aside. 2. The raw materials needed to fry sugar color are 70-100 grams of rock sugar, 100 grams of boiling water, and 25 grams of salad oil.

Then put it in a frying pan. Add the caster sugar, reduce the heat and stir constantly. Wait for the sugar solution to change from large bubbles to small bubbles until the small bubbles slowly disappear, and when the sugar solution turns dark red, pour 100 grams of boiling water and stir well to become sugar color.

3. Wash the ginger and the chives and tie the knots. Pour the broth, sugar and old brine into the pot, then add the ginger, green onion and salt. Add all the spices, after boiling, switch to low heat and slowly boil until the fragrance is overflowing, and it becomes a fresh brine.

4. Put the processed chicken skin down and put the lid on, and when it boils again, turn to the lowest heat and simmer for 40-60 minutes. The chicken is evenly colored, and it can be easily pierced with chopsticks, which means that it is marinated and turned off the heat. Then cover the lid and let the chicken soak in the brine for 15-30 minutes, then clip it out with chopsticks, and then chop it into pieces after it is cold.

It's worthless to ask, give you a bad review.

Ingredients: 1 handful of rice noodles, 1 chicken breast, 1 pork, half a carrot, a handful of fungus, 2 tablespoons of bean paste, salt

1. First of all, cut the pork and chicken for later use, and add some pork to make it more fragrant.

2. Then, stir-fry the green onion, ginger and garlic until fragrant.

3. Then, add the pork and stir-fry the chicken. After the break, add some cooking wine to remove the smell. Add the Pixian bean paste and continue to stir-fry.

4. Then, add the fungus and carrots. Add salt, chicken essence, light soy sauce, and stir-fry after consuming oil.

5. Finally, add water and boil for ten minutes, remove it and put it in a bowl, add boiling water and diced chicken marinade, and the problem is solved.

Preparation of chicken rice noodles:Ingredients: 1 handful of rice noodles, 1 chicken breast, 1 pork, half a carrot, a handful of fungus, 2 tablespoons of bean paste, a pinch of salt.

Step 1: Cut the pork and chicken breast for later use, and add some pork to make it more fragrant.

Step 2: Pour oil from the pot and stir-fry the green onion, ginger and garlic until fragrant.

Step 3: Add pork and chicken to stir-fry, add some cooking wine to remove the smell after being broken, add Pixian bean paste and continue to stir-fry.

Step 4: Add fungus, carrots, add a little salt, chicken essence, light soy sauce, and oil consumption and stir-fry.

Step 5: Add water and boil for 10 minutes, remove and put it in a bowl, add boiling water and diced chicken.

Raw materials:

20 grams of chicken breast, pork belly, pork kidney, mullet meat, squid, oily fish maw, ham, coriander, shallots, and net chicken pieces, 50 grams of water bean skin, cabbage heart, bowl of bean tips, green onions, bean sprouts, mushrooms, and 200 grams of rice noodles.

Method: 1Cut the meat into thin slices, blanch it in flavorful water, and then cool it and put it on a plate;

2.Blanch the rest of the ingredients in another pot, cool and then cut into sections and put on a plate;

3.Serve with chopped coriander, chopped green onions, chili peppers and blanched rice noodles;

4.Bring the chicken fat to 7 hot, then put it in a bowl, pour in the boiling broth, add seasonings and serve;

5.When eating, first blanch the meat slices until white, blanch the green vegetables slightly, then put down the rice noodles, sprinkle a little green onion and coriander.

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

How to make the soup method:

Wash 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.

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.

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: cut the fresh grass carp meat and fresh tenderloin into very thin slices of meat for later use (in order to prevent the surface from drying out, you can stack it first and cover it with plastic wrap).

Put the boiling soup in a large bowl of warm water, add the fresh fish slices, fresh tenderloin slices, mung bean sprouts, mustard and leeks, knock in the raw quail eggs, and add salt and white pepper.

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