Chinese Food
Deciphering the rice flour culture in Hunan
(79240 views)
Changsha people miss this bowl of Changsha rice noodles most when they go to other places. Changsha rice flour is wet. It's not suitable for preservation, so it's hard to eat in other places. Changsha people can't live without greasy noodles. Oil. Soup oil. No oil, no soup. Lard is the best choice for soup oil. No other oil can make it fragrant. Head. Refers to topping. Also known as cap. Changsha is called code. The noodles are round, flat and hand-made. The noodles are alkaline.
Cooking ingredients
Cooking Steps
Step1:This is hand-made powder. It's thicker than other powder
Step2:Cut it into the thickness you like. It's easier to cut it with water.
Step3:Spare ribs are water.
Step4:Sliced ginger. Stew a pot of soup with a little salt and ribs.
Step5:Drain the soup and put it on.
Step6:Put a little salt in the bowl. Lao Shao. Dig a little Tuo lard.
Step7:Pour in the bone soup.
Step8:Put the powder in another pot. Move fast. It's basically a pass in the boiling water. This kind of rice flour is very easy to cook. It also boils down very easily.
Step9:Take it out and put it in a bowl.
Step10:Stewed spareribs on the yard. Sprinkle with scallion. Let's eat them with chopped peppers.
Cooking tips:What mummy is making today is stewed pork ribs soup powder. If you like, you can cover other sizes, such as beef, shredded pork, or not with pickled vegetables. Some powder shop owners will also eat it with chili, radish, pickled mustard, or sour bean curd and rice flour. In short, it's really delicious. In the morning, I'm satisfied with the bowl of flour. There are skills in making delicious dishes.
