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How to make rice noodle soup

Scald the black chicken in boiling water to remove impurities and drain. Put oil in the pan and stir-fry spring onions, ginger and garlic. Add black chicken and stir-fry. Fill in two large bowls of water and bring to the boil over low heat until the chicken soup is milky white. Soak the rice noodles in cold water. Wash and cut all kinds of side dishes. Put rice noodles into the boiled chicken soup and cook it soft. Put in mushrooms and cook. Boil the vegetables and mix in salt and chicken essence. Finished product.

The preparation method of Hefei Liangpi rice noodle soup is as follows: raw materials: water, salad oil, green onions, ginger, garlic, red oil bean paste, salt, sugar, monosodium glutamate.

Add fresh fish slices, fresh tenderloin slices, mung bean sprouts, mustard mustard and leek in turn, knock in raw quail eggs, salt and white pepper. After 2 minutes, put in the rice noodles scalded with boiling water and sprinkle with chopped green onions. The oil in the thick soup can not be discarded. Cross Bridge Rice Noodle depends on it to ensure the temperature and blanch all the ingredients. You can also put all kinds of sliced meat and vegetables according to your taste. But the sliced meat should be cut as thin as possible, and it should not be put in more than one time.

How to mix the soup of cold rice noodles

Choose high-quality rice noodles or roll noodles as raw materials. Prepare good soy sauce, preferably sweet soy sauce. Deep-fry the good chili noodles and sesame seeds in boiling rapeseed oil to make hot oil. Peel the ginger and local garlic, mash it with a stone mortar and add cold boiled water to make ginger and garlic water. The brown sugar is boiled in water and cooled to make cold red sugar water.

To prepare the soup of cold rice noodles, you mainly need to prepare materials such as light soy sauce, vinegar, pepper oil, chilli oil, mashed garlic, sesame sauce, chopped peanuts, coriander and chicken soup. Preparation of basic condiments: light soy sauce and vinegar are the basic flavors of cold rice noodle soup, which provide a salty and sour taste. Usually the ratio of light soy sauce to vinegar can be adjusted according to personal taste, but generally speaking, light soy sauce is slightly more than vinegar to achieve a balanced taste.

Add the right amount of soy sauce, balsamic vinegar and sugar, add water and stir well, then heat and boil. When it is close to boiling, add starch water that has been adjusted in advance. Then in the heat for a while, during the period to keep stirring, in case of paste pot. Turn off the fire to cool, add salt according to your taste and adjust light soy sauce's saltiness. Gravy is just to make cold rice noodles smoother, and the seasoning is easier to adhere to rice noodles.

Production: put salad oil in the pan, stir-fry material D for 30 minutes until fragrant when it is 70% hot, add material C to boil over low heat for 20 minutes, remove material D. Wrap material A with gauze to make material package, put it into the soup after step 1 and boil over low heat for another 2 hours. remove material package, chicken bone and pig bone with hedgerow and season with B material.

Sweet and sour sauce of cold rice noodles: 360g of sugar, 450g of red oil, 450g of Zhenjiang vinegar, 140g of sweet soy sauce, 440g of Haitian light soy sauce, 100g of peanut butter and sesame butter, 80ml of sesame oil, 50g of garlic rice can be mixed evenly, according to your own preference, add a small amount of chopped fresh millet chili and minced coriander on the basis of this formula.

Put in a bowl of rice noodles, add leek and parsley flying over the water, mix gluten, chili oil, fried peanuts, chicken fir oil and chicken fir, Chong vegetables. Add cold soup, flooded rice noodles, add your favorite seasoning, chopped onions or parsley, like sour ones, and add some sweet vinegar. Mix well and you can eat. This is a common practice in families and general stores. Some use stewed soup instead. Some are directly mixed with sour soup.

How is the broth of Yunnan rice noodles made?

Methods 11 casseroles with 5 grams of salt, 5 grams of chicken essence, 10 grams of fresh spices, 10 grams of fresh spices, 2 grams of fresh stock, bring to the boil, 3 first add meat dishes, according to the guests' favorite meat dishes, add 4 and then put cooked rice noodles 5 boiled for 2 minutes, then put in vegetarian dishes. According to the guests' favorite vegetarian dishes, add 6 sauces, coriander, chives and 7, and finally the delicious Yunnan Cross Bridge Rice Noodle is ready.

Slice the meat separately, blanch the flavored water and cool it on a plate; 2 blanch the rest of the ingredients in a separate pot, blanch the water in a separate pot, bleach and cut into sections and place on a plate; 3 serve with chopped coriander, chopped spring onions, chili peppers and scalded rice noodles; 4 put chicken oil into a bowl when it is 70% hot, pour into the boiled broth, add seasoning to the table; 5 when eating, scald the meat until white, put green vegetables slightly hot, then add rice noodles, sprinkle a little chopped green onions and coriander.

Add the rice noodles and keep stirring. Finally, add chopped onions and wait for the soup to cool down, then you can eat Cross Bridge Rice Noodle.