What is the recipe for rice noodle?

How can you travel to Guangdong and miss eating? Because Guangdong people really love to eat. Of course, this is not regional discrimination, but real admiration. The same ingredient will always become a delicacy in the hands of Guangdong people, but people from other regions may not be able to make it taste the same. Laifen is a traditional Cantonese delicacy and also a local specialty. So, how is it made? Let’s take a look at the recipe for rice noodles.

Preparation method

Step 1: Choose high-quality rice, soak it in water for 10 minutes, add appropriate amount of water and steam the rice into rice.

Step 2: After the steamed rice has cooled down, put it into a container and pound it patiently until it becomes a paste.

Step 3: Prepare a large pot to boil water, the water should be kept at 65-70 degrees (shrimp eye water). A basin of cold water (room temperature is fine).

Step 4: Put the beaten paste into a molding machine (available in large supermarkets, try to choose one with more than 20 holes and a hole size of 2.5-3MM), squeeze it back and forth on the hot water, and the rice noodle will be formed (it must be completed within 5 minutes, if it is soaked in hot water for too long, the rice noodle will break into small sections).

Step 5: Take out the formed rice noodles, put them into cold water, and then take them out.

Cooking method

First boil the water and blanch the vegetables (preferably lettuce) and set aside. Put the rice noodles in the boiling water and blanch them lightly and put them into the bowl (be careful not to blanch them for too long, no more than 30 seconds, the purpose is to cook them through). Then pour the bone soup base on it and then add the vegetables, roasted meats (roast duck, barbecued pork, roast goose), ginger, onion and peanuts.

To make the soup base, use 1 jin of bones (preferably joint bones), 1 liang of Codonopsis pilosula, 1 liang of Astragalus membranaceus, 5 qian of Fructus cyrtonemae, 1 liang of ginger, and 2 liters of water. First, fry the bones lightly in strong oil for 5 seconds (this will make them turn milky white and more fragrant, but it is also okay not to fry them), then remove them, flatten the whole piece of ginger, soak Codonopsis and Astragalus in water for five minutes, then remove them. Then put everything into the pot, add water and cook on medium heat for 25 minutes. Then add wolfberry and salt and cook for another 5 minutes. (Serving size 5)

Houjie Rice Noodles

Houjie Rice Noodles is one of Houjie’s famous “four major specialties” and is well-known both at home and abroad for its unique flavor. According to statistics, Houjie produces about 1,200 tons of rice noodles annually, with daily sales of 3.28 tons. Because rice noodle is long, which means long and lasting, people in Houjie especially like to eat rice noodle. It is a custom to eat rice noodles during festivals, birthdays, or other happy events. Wang Zhen, a famous person in Houjie, used to eat rice noodle when he was young.