Boiling method of rice noodle soup

Ingredients: 1 pork bone, 1 chicken skeleton, 5000㏄ clear water, 1 onion, 1/2 carrots, 1 ginger, 2 onions and 1/2 cups.

Exercise:

1. Blanch the pig bones and chicken skeletons in boiling water, then pick them up and wash them for later use.

2. Take the soup pot, pour water into it, then add the formula 1 and other materials and seasonings, cook it with high fire until it boils, then turn to low fire for 3 hours, then turn off the fire and filter it with a sieve.

Rice flour is a special snack of Han nationality and a very popular food in southern China. Rice flour is a strip-shaped and filamentary rice product made of rice through soaking, cooking and layered processing, rather than a powdery material made of rice in a sense.

Rice flour is flexible and elastic, does not paste soup when cooked, and is not easy to break when fried. They are cooked or fried with various dishes or soups, which are smooth and delicious, and are deeply loved by consumers (especially those in the south). There are many kinds of rice noodles, which can be divided into row rice noodles, cube rice noodles, corrugated rice noodles, silver rice noodles, wet rice noodles and dry rice noodles.

There are many theories about the origin of rice noodles. One is similar noodle food, which was made by northerners who fled to the south during the May 4th Chaos in ancient China. Another way of saying this is that when Qin Shihuang attacked Guilin, because the soldiers in the north were fighting in Guilin at that time, they couldn't get used to the rice in the south, so people at that time ground rice into powder and made noodles to alleviate the soldiers' homesickness.