Guilin rice noodles recipe and ingredients

In fact, it is not that easy to cook Guilin rice noodles. It still requires many steps. Moreover, the Guilin rice noodles people make at home are usually not as authentic as those eaten outside. This will directly affect the taste. In particular, the dough used to make Guilin rice noodles also needs attention. It must be kneaded repeatedly before it can be used. This will make the Guilin rice noodles taste more chewy.

Preparation method

Method 1

The production of Guilin rice noodles is not simple. The finished product is white, shiny, smooth and flexible. High-quality rice noodles often only have one strand in a ball. The specific production method is: use the pure Lijiang River water to soak Guilin's high-quality rice, grind it into slurry and filter it, knead it into a dough and boil it, then squeeze out the rice noodles, and then roll them into a ball in water. Because it has been repeatedly kneaded, it has excellent strength.

Method 2

Main ingredients: rice noodles (dry), pork. Auxiliary ingredients: Chinese cabbage, starch, garlic.

Seasoning: light soy sauce, bean paste (chili oil), and salt.

1. Chop the lean meat into minced meat, add salt, light soy sauce and starch, mix well and set aside. Soak Guilin rice noodles in water overnight and set aside. Heat oil in a pan, add a little garlic and sauté until fragrant, then add the minced meat and stir-fry. After the minced meat turns white, add a spoonful of Pixian bean paste and stir-fry.

2. Add the minced meat with Pixian bean paste and stir-fry until cooked, then set aside. Pour an appropriate amount of boiling water into the pot, then add two bags of thick broth. When the water boils, add the drained rice noodles. Cover and cook until rice noodles are cooked.

3. Add appropriate amount of washed Chinese cabbage and turn off the heat when cooked. Put the Guilin rice noodles into a bowl and put a layer of fried minced meat on the top.

Dietary precautions

1. Do not wash pork with hot water before cooking, because pork contains a substance called myofibril, which is easily soluble in water above 15 degrees Celsius. If it is soaked in hot water, a lot of nutrients will be lost and the taste will also be poor.

2. Pork should be cooked thoroughly, because there are sometimes parasites in pork. If it is eaten raw or not fully cooked, hookworms may parasitize in the liver or brain.

3. Pork should not be eaten with black plum, licorice, crucian carp, shrimp, pigeon meat, snails, almonds, donkey meat, lamb liver, coriander, turtle, water chestnut, buckwheat, quail meat, and beef.

4. It is not advisable to drink a lot of tea after eating pork.

Tips

1. Guilin rice noodles need to be soaked in water in advance. It will be faster if you use hot water.

2. The rich broth already has flavor, so don’t add salt to the soup.

3. Pixian bean paste is added when frying the minced meat, so there is no need to add salt. [3]

formula

The rice noodles themselves are bland, and the key to making delicious Guilin rice noodles is the brine. Each store has its own secret recipe for making braising sauce, and each store is usually different. The recipe is usually not passed on to others and is kept as a trade secret. Although each family makes it different, the production methods are basically the same. Generally, spices such as fermented black beans, star anise, cinnamon, licorice, cardamom, fennel, etc. are put into a pot, and pork, pork bones, beef, offal, etc. are added. Then, ingredients such as Sanhua wine and monk fruit are added. It is first boiled over high heat, and then carefully simmered over low heat to produce a fragrant, pure, and nutritious brine. Mix it with rice noodles and serve with fried peanuts or minced garlic, chopped green onions, coriander, and chili peppers. The taste is simply amazing and you'll never forget it once you've eaten it. Rice noodles are divided into rice noodles (round) and rice noodles (flat).