A Bowl of Fragrant Haggis Rice Noodles in Winter
by Spring sister
Favorite
Difficulty
Normal
Time
20m
Serving
2
My hometown is in a place called Hezhou in ancient times. The breakfast there is very rich. In addition to the common soy milk, fried dough sticks, steamed buns and steamed porridge, there are also tofu nao, various noodles, chaoshou (wonton), camellia, sugar hemp round, Special snacks such as candied fruit, glutinous rice cakes, sweet cakes, glutinous rice balls, lamb miscellaneous soup, rice noodles (line) and so on. Mutton rice noodles and haggis rice noodles are wonderful works of rice noodles. Today, I’m going to tell everyone how to make haggis rice noodles.
Rice noodles, also called rice noodles in Chongqing, are usually called "flour", and the wire diameter should be a bit thicker. Haggis rice noodles, the ingredients are simple, and the taste is mainly in the soup base. It pays attention to a slow boil. The main raw materials are pork bones, lamb's head meat, lamb tripe, heart, liver, lungs, etc., plus ginger, amomum, Laokou, pepper and other spices are boiled into white bone soup. Then take the lamb out of the soup, cut it into finger-sized slices, and continue to put it in the soup to boil, it becomes an extremely delicious lamb soup, which is served in a bowl while eating, and a little salt, monosodium glutamate, and white are added. Pepper and coriander are fine.
It’s very easy to make mutton rice noodles on the basis of mutton soup. In my hometown, there are many fresh rice noodles for sale. Buy them and soak them in fresh boiling water, then put them in bamboo pockets or noodle pockets, and blanch them in boiling water. For a minute or two, put it in an empty bowl, add salt, pepper powder, garlic mash, monosodium glutamate, chili pepper sea pepper (red chili oil), add a tablespoon of lamb soup, sprinkle a few chives and coriander, a bowl The fragrant haggis rice noodles are ready, and they can be eaten when they are mixed. Those who like to eat green leafy vegetables can blanch a few vegetables together when blanching rice noodles. The nutrition should be more comprehensive. Haggis rice noodles can be eaten in clear soup, which is full of flavor, or red soup, just add chili oil directly.
I have been working outside for many years, and I can’t eat authentic haggis rice noodles. However, it’s not easy for spring students who like to use their brains. If they can’t eat it outside, they just make it at home. The materials can’t be purchased. . In this way, in spring, classmates and family happily ate haggis noodles, Yaxie! "
Rice noodles, also called rice noodles in Chongqing, are usually called "flour", and the wire diameter should be a bit thicker. Haggis rice noodles, the ingredients are simple, and the taste is mainly in the soup base. It pays attention to a slow boil. The main raw materials are pork bones, lamb's head meat, lamb tripe, heart, liver, lungs, etc., plus ginger, amomum, Laokou, pepper and other spices are boiled into white bone soup. Then take the lamb out of the soup, cut it into finger-sized slices, and continue to put it in the soup to boil, it becomes an extremely delicious lamb soup, which is served in a bowl while eating, and a little salt, monosodium glutamate, and white are added. Pepper and coriander are fine.
It’s very easy to make mutton rice noodles on the basis of mutton soup. In my hometown, there are many fresh rice noodles for sale. Buy them and soak them in fresh boiling water, then put them in bamboo pockets or noodle pockets, and blanch them in boiling water. For a minute or two, put it in an empty bowl, add salt, pepper powder, garlic mash, monosodium glutamate, chili pepper sea pepper (red chili oil), add a tablespoon of lamb soup, sprinkle a few chives and coriander, a bowl The fragrant haggis rice noodles are ready, and they can be eaten when they are mixed. Those who like to eat green leafy vegetables can blanch a few vegetables together when blanching rice noodles. The nutrition should be more comprehensive. Haggis rice noodles can be eaten in clear soup, which is full of flavor, or red soup, just add chili oil directly.
I have been working outside for many years, and I can’t eat authentic haggis rice noodles. However, it’s not easy for spring students who like to use their brains. If they can’t eat it outside, they just make it at home. The materials can’t be purchased. . In this way, in spring, classmates and family happily ate haggis noodles, Yaxie! "
