Brine formula of Guilin rice noodles

Guilin rice noodles from Guangxi. When mixing the brine of Guilin rice noodles, each region will have its own preferences to adjust the seasoning. So Guilin rice noodles are divided into three different flavors. First of all, the original pulp in Guilin is rich and fragrant, retaining the most original fresh fragrance. Followed by the fragrance of Guangzhou, and finally the fresh fragrance of Nanning. It's all delicious food worth trying. Let's take a closer look.

1. Proportion and formula of each spice:

Clove, Jade Fruit, Senecio scandens, Ramulus Cinnamomi, Gan Song and Cortex Moutan, each 1. Zanthoxylum bungeanum, Amomum villosum, Alpinia officinarum, Radix Angelicae Dahuricae, Pericarpium Citri Tangerinae, Fructus Anisi Stellati, Radix Glycyrrhizae, Areca catechu, Cortex Cinnamomi Japonici and Fructus Foeniculi. 3 Tsaoko, 2 Siraitia grosvenorii and 2 Douchi 1.

40 kg of water, 2 kg of pork bone, 0/5 kg of beef tendon/kloc-,2 kg of beef bone, 3 kg of soy sauce, 4 kg of refined salt, 200 g of monosodium glutamate, 2 liang of crystal sugar and 2 liang of high-alcohol wine.

Production method:

1. Put the above spices (Senecio scandens, Jade Fruit, Siraitia grosvenorii and Amomum tsaoko into small pieces) into a large pot, add 50 kilograms of clear water, add barrel bones and beef bones, boil them with strong fire, then simmer them with low fire, add beef tendon after 4 hours, and take them out after marinating.

Salt water keeps boiling. After 18 ~ 24 hours, the fragrance of spices basically comes out. After that, the spices are taken out and kept for reuse, and the beef bones and barrel bones are not needed.

2. Add refined salt, rock sugar, soy sauce, wine and monosodium glutamate to taste.

3, rice noodle soup method:

100 kg of water 10 kg of pork bones, 2 slices of old ginger, and boiling over high fire 12 hours.

4. Boiled beef tendon meat is fried in a 50% oil pan, and the skin is slightly brittle and can be fished out.

Third, the main points:

1, spices must be newly listed, not once every other year, and must be cooked with strong fire and simmered for a long time to make more fragrant brine.

2. Each party can cook twice.

3. After the salt water is prepared, it can be used continuously, but it should be properly preserved to prevent deterioration.

4. Salt water should be put into Gan Song after boiling 10 hour. Because Gan Song is small and fragrant, it is not easy to put it in too early.