[Guilin Rice Noodles Brew Method]_How to make _How to make

[Guilin Rice Noodles Brew Method]_How to make _How to make

Guilin rice noodles is a local national snack. It is famous at home for its unique fragrance and deliciousness.

To make the best Guilin rice noodles, the most important step is to boil the brine.

Guilin rice noodles need to add a variety of spices in the brine, so the rice noodles blanched with this brine are extremely delicious, and the side dishes are very nutritious.

Ingredients: 4g each of star anise, cinnamon, licorice, lemongrass, Amomum villosum, 3g each of nutmeg, Chuan amomum, betel nut, 5g each of ginger, fragrant leaf, 5g of peppercorn, 8g of cumin, quarter of Luo Han GuoOne, 1 g male clove, 3 g aged peel, appropriate amount of spring onion, appropriate amount of ginger, appropriate amount of salad oil, 5 kg of water, 500 g of pork bones, 30 g of beef 500 g rock sugar, 50 g of old soy sauce, 100 g of tempeh, 50 g of chicken powder, 3 dried peppers,South milk 4 pieces, 50g salt, appropriate amount of dry rice noodles, appropriate amount of fried peanuts, appropriate amount of parsley, appropriate amount of garlic, appropriate amount of sour beans or bamboo shoots, Guilin rice noodles (with brine solution, first make brine.

Put all the spices except pork bones and clear water in the ① in the oil pan and add the water and pork bones. After the fire is high, turn to low heat and simmer for 4 hours. Put the beef in the spice pot, and after half an hour on low heatPick up the beef, add all the ingredients of ② in the spice pan, continue to simmer for 2 hours, filter all the spices, cool and bottle them for use, and the brine is ready.

In the second step, the beef is too oily.

Pour edible oil in a small hot pot and fry the beef over low heat until the color of the beef becomes slightly darker. Refrigerate for 20 minutes and chop it for later use.

The third step is to make dry rice flour.

Use a large pot to boil the water and turn off the heat. Add dry rice flour to soak for 1 hour and then turn on the fire for 10 minutes. Use the chopsticks to slightly break the rice flour.

The fourth step, the peanuts into the oven for 120 minutes and 30 minutes, you can smell the aroma, and at the same time prepare coriander, garlic.

Separately fry sour beans or bamboo shoots.

The fifth step is the last moment.

.
.
After boiling the water in the pot, simmer the rice noodles in boiling water for a few seconds and then put it in a bowl. Add 3 tablespoons of brine and mix well. Put the beef slices, parsley, garlic, peanuts, and start to eat.1. After 5 hours of boiling with 5kg of clear water, about 3kg of brine is left. Because the amount of each time is very small, the remaining brine can be kept in the refrigerator for a long time. 2. The brine can be boiled for 4 hours the night before.Let the spices suffocate overnight and marinate the beef and season the next day.

3, the dry rice noodles must be in the foam to control the heat, the first time the water must be turned off before putting the rice noodles stuffy hair.

Soaked rice noodles must be taken out of the cold water and filtered to dry. If you continue to soak in the water, it will not be glutinous.

If you have too much rice noodles at once, you can put them in a fresh-keeping bag and keep them in the refrigerator for a day or two.

4. The seasonings in this recipe are basically indispensable, and it is not difficult to get them together.