How to make casserole rice noodles delicious?

Many Chongqing people are familiar with the practice of casserole rice noodle soup, because eating casserole rice noodle is very popular in Chongqing, and many Chongqing people have opened many snack bars all over the country, which are basically about casserole rice noodle. The following is how to make casserole rice noodles delicious, welcome to read.

There are many kinds of casserole rice noodles, which are usually decided by side dishes. But in casserole rice noodles, broth plays a very important role in the taste of casserole rice noodles. It is often because of the influence of broth that a bowl of casserole rice noodles is not delicious.

It can be seen that soup often plays a decisive role in casserole rice noodles. Soup is also difficult to cook, so many Chongqing people often can't cook soup well, which makes their casserole rice noodle business difficult to maintain, so many people want to know the real method of soup. Let's talk about the practice of casserole rice noodle soup.

Ingredients for thick soup: ribs 300g, fresh chicken 1/2, fresh duck 1/2, Yunnan ham 100g, ginger 1 (50g), and 2 teaspoons of salt (10g).

Ingredients of rice noodles (1 big bowl): 200g of cooked rice noodles, 80g of fresh grass carp, 80g of fresh pork tenderloin, quail eggs 1 piece, 30g of leek, 30g of onion, 30g of pickled mustard tuber, 30g of mung bean sprouts, 1 teaspoon of salt (5g) and/kl.

Thick soup practice:

1. Wash ribs and fresh chickens and ducks, cut them into large pieces, put them in boiling water, roll off the blood foam, take them out and rinse them off.

2. Put it into a pressure cooker (or a big casserole) together with scattered ginger slices and Yunnan ham, and add about 4-5 times of solid water. Bring the fire to a boil, then simmer for more than 60 minutes.

3. Add salt, and the final thick soup should be thick and white, with a layer of bright oil floating on the surface.

Rice noodle practice:

1. Cut fresh grass carp and fresh tenderloin into extremely thin slices for later use (to prevent the surface from drying out, it can be weighed and covered with plastic wrap).

2. Put the boiled thick soup into a large bowl with heat preservation, add fresh fish fillets, fresh tenderloin, mung bean sprouts, pickled mustard tuber and leek in turn, add raw quail eggs, add salt and white pepper.

3. Let it stand for 2 minutes, then add the boiled rice noodles and sprinkle with shallots.

nutritive value

Good quality rice flour has higher nutritional value. Rice flour is rich in carbohydrates, vitamins, minerals and enzymes. They are cooked quickly and evenly, resistant to boiling, smooth and tender, and the boiled soup is not turbid and easy to digest. They are especially suitable for hot pot and casual fast food. Tip: The nutrition of rice noodles is easy to be lost in the brewing process, so rice noodles need to be mixed with various vegetables, meat, eggs and waste to increase nutrition, and proper seasoning can also make rice noodles delicious. "Some people say that eating a bowl of rice flour is equivalent to eating a plastic bag", which has no scientific basis unless the rice flour is fake and shoddy.

So when you have time, you must learn how to make casserole rice noodle soup, whether it is Chongqing people themselves or people from other regions, as long as you want to learn how to make casserole rice noodle soup. Because if you can't learn how to make soup with casserole rice noodles, it's useless to learn anything else, so everyone must pay attention to this.