The most delicious Mianyang rice noodles, how to make its soul soup?

Mianyang rice noodles are fine and fresh rice noodles made from rice. The so-called fine and fresh rice noodles are rice noodles made by rice noodle processing factories and do not need to be dried. This kind of rice noodles not only tastes good but is also easy to taste. Therefore, this has become the unique characteristic of fine rice noodles in the country. It is said that Mianyang rice noodles are regarded as the originator of fine rice noodles in other areas of the province. First of all, everyone needs to understand that the rice noodles used by Mianyang rice noodle shops on the same day require the rice noodle processing factory to deliver freshly made rice noodles in the early morning of the same day. That’s why the Mianyang rice noodles eaten by diners have such a taste.

The main ingredients of Mianyang rice noodles are rice noodles, chili oil, pepper seedlings, sausages, beef, chicken, meat yuanzi, peas, kelp, bamboo shoots, broth, green onions, coriander, Zanthoxylum bungeanum, and leeks. These ingredients are all mainstream hot-selling products. I will explain in detail how to use other seasonings later. The flavors of Mianyang rice noodles are divided into red soup, clear soup, and clear red soup. Among them, red soup is divided into red soup beef and red soup sausage. Clear soup is divided into clear soup with chicken and clear soup with yuanzi. The two sides are divided into beef and fat sausage. On this basis, you can also ask the boss to add your favorite side dishes such as bamboo shoots, peas, and kelp. That's not all yet. The boss has also prepared a self-serve table for you with coriander, green onions, zucchini, leeks, etc. You can choose to add these seasonings according to your own taste. Isn’t it a rhythm that makes me drool just thinking about it? So now let’s talk about how to make Mianyang rice noodles. The soul of Mianyang rice noodles is actually the base ingredients red oil and broth. Next, we will first introduce the base red oil.

The base red oil requires materials. Clear oil. Lard, Guizhou bell pepper, Pixian douban, bean mother and son, garlic, ginger, scallions, onions, bean sprouts, bean curd, rock sugar, white wine, sweet noodle sauce, spices. The process of frying the base ingredients is a simplified version of the process of frying the hot pot base ingredients. Don't fry too dry. Fry until 70% of the water is dry. After frying, take out the oil on top and get the red oil. The slag below is the base! So I named it base red oil. Why should I emphasize that the chili pepper is Guizhou bell pepper. That’s because Guizhou bell peppers are not very spicy, but the aroma and color are very good. Mianyang rice noodles just can’t be too spicy. So don’t choose peppers that are too spicy. To make the soup stock, remove the fishy smell from the pork bones and chicken bones, then add ginger and green onions to make the soup white. Making red soup! Wrap the fried base material with gauze and put it in a bucket. Add the boiled stock, bring to a boil over high heat and simmer over low heat for 10 minutes. Add chicken essence, monosodium glutamate and salt to adjust the flavor and place it on a warming table to keep the temperature at 65 degrees. about. Making clear soup. Buy a small piece of nutritious native hen, wash it, remove the smell and blood, add an appropriate amount of broth, and then add an appropriate amount of salt, chicken essence, and MSG to make the chicken rake. Prepare the soup. Then scoop out the chicken. Use the same method to cook the meat again and pick it up. Then put the boiled kelp and the peas that are almost ready for raking into it. Put the soup on the warming table to keep it warm at about 65 degrees. After washing the fat intestines to remove the smell, use oil to stir-fry the watercress, garlic, ginger, green onions, and add Sichuan peppercorns. A small amount of rock sugar, bay leaves, star anise, cumin, cinnamon, and strawberries. Fry together with the fat intestines, then add an appropriate amount of water and put it in a pressure cooker for 20 minutes. When done, remove the fat intestines and set aside. Use the same method to press the beef and set aside. Take a pot of water and heat it to about 90 degrees. Use a warming table to keep it warm, then pick up a bowl of rice noodles and put it in a bamboo dustpan. Then put it in 90 degree water for a few times, don't take too long and it will be OK after a few seconds. Add the boiled rice noodles to the tableware. If you want red soup, scoop out the warm red soup and add an appropriate amount of red oil. If you want fat intestines, add fat intestines. If you want beef, add beef. After adding the meat, you can also add an appropriate amount of kelp, peas, and bamboo shoots. Add coriander, scallions, orchid root, and chives according to your own taste. Like me, I'll add some. A sentence in Sichuan dialect is very accurate. Just add the boiled chicken soup directly to the clear soup and it's OK! Now you can make Mianyang Kaiyuan Rice Noodles at home. If you are not in the catering industry and are interested in making food yourself. If you feel unclear about the steps, you can send me a private message or follow me. I'll give you the answer step by step. Including how to fry the base ingredients and the specific recipe of spices. I can provide you with both small-portion recipes for home cooking and large-portion recipes for opening a store. We also welcome guidance and comments from experts from all walks of life.