Chinese Food
The taste of childhood - delicious Hunan rice noodles
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When I was a child, every morning my mother would give me one yuan to go to a rice noodle shop on the street to eat shredded rice noodles with pickled vegetables and shredded pork. I always hoped that the grandma of the shop would scoop me more shredded meat and be shy. Because of the large number of people, the shopkeeper placed a lot of powder bowls with ingredients on the board early. I only saw the boss pour the boiling bone soup into the powder bowl. This is the real bone soup. Look at the flocculent bone marrow rolled up from the bottom of the bowl. It's delicious. The rice flour is put into the boiling pot. In a minute, it is immediately fished up. A spoonful of delicious shredded pork with pickled mustard is poured on the white rice flour. Only the shredded pork with pickled mustard is slowly melted on the flour. Our children can't help licking their mouths. The rice noodles can not be separated from our Hunan people's favorite chopped chili. Spoon them into a bowl. The slight acid formed by fermentation in the chopped chili stimulates the bone soup to be more delicious. Get up in the morning. Come to such a bowl of breakfast with staple food and soup. It's free with the boss
Cooking ingredients
Cooking Steps
Step1:Choose rice noodles. We have this big piece of rice noodles here. There are also those that have been cut for a long time. I like this big piece of rice noodles. I feel it's more q-shaped. Where there is no rice flour, it can also be replaced by river flour.
Step2:Cut the rice noodles into strips. As for the width, it depends on personal preference.
Step3:Put the bone in the pressure cooker. Boil a good bone soup with water. Put more water, because this soup can also be used for other dishes. It's a waste to boil a little soup for a bone.)
Step4:This is the saozi who makes the finishing point. Cut the lean meat into two centimeter long and three millimeter wide strips. Cut the mustard into strips. This can be bigger than the meat strips. Open fire. Pour a little oil into the pot. Pour the meat and mustard into the stir fry for a little while. Don't take too long. The meat will change color. Pour some water into the lid. Remove the lid after the water is opened. Pour the raw meal mixed with water into the pot. Turn it upside down and stir it with a spatula. Feel the stir in the pot The soup on the side flows down slowly. Now add soy sauce and salt to taste. . stir it a little more to get out of the pot.
Step5:Pour water into the pot. Boil it.
Step6:At the same time of doing the previous step, prepare the soup. Put lard or vegetable oil, soy sauce, salt, monosodium glutamate, shallot and chopped chili into the bowl
Step7:Pour the cooked bone soup into the soup bowl. Don't be too much. It's almost as good as the noodle soup that is usually opened below.
Step8:When the soup is ready, the water in the pot is boiling. Pour the rice flour into the boiling water. Stir gently with chopsticks. Feel the rice flour become soft. Then you can fish it into the soup bowl. Finally, pour two spoons of saozi on the rice flour. OK.
Cooking tips:It's the perfect combination to restore the flavor of my childhood. What we should pay attention to is that there are no less things in it. It depends on your personal hobbies. But it's better to make it by yourself. The supermarket bought one is not authentic. It may be added with some additives. It's not fermented very much. So the fermented sour taste can't make the soup more delicious without coming out. The soy sauce used to make soup is the soy sauce of old soy sauce or the same kind as when I was a child. Don't use anything delicious or the like, because it's delicious. There's no need for soy sauce to adjust. When making saozi, you must choose the big head pickle in Peiling. It's usually sold in the market. Because it's more delicious. After you buy it, clean the surface and cut it again. There's no need to soak it. In this way, you don't need to add salt when making saozi. You can't put too much rice noodles on saozi. It will make the soup too salty and xuanbing will take over the master. Half of the spoon is enough. Remember. When delicious ingredients and delicious
