CN103027235A - Preparation method for special rice noodles - Google Patents
Preparation method for special rice noodles Download PDFInfo
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- CN103027235A CN103027235A CN2011103019720A CN201110301972A CN103027235A CN 103027235 A CN103027235 A CN 103027235A CN 2011103019720 A CN2011103019720 A CN 2011103019720A CN 201110301972 A CN201110301972 A CN 201110301972A CN 103027235 A CN103027235 A CN 103027235A
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Abstract
The invention discloses a preparation method for special rice noodles. According to the preparation method disclosed by the invention, the special rice noodles are prepared by taking selected rice noodles are a main ingredient through adding various ingredients by elaborately cooking the rice noodles in first-class base soup. The preparation method for the special rice noodles is simple and practicable. The special rice noodles are nutritious; the special rice noodles are elaborately cooked in the first-class base soup through adding various ingredients, wherein the ingredients can be flexibly adjusted according to the personal taste. The cooked special rice noodles are hot in soup and delicious and fragrant in taste and particular in flavor.
Description
Technical field
The present invention is a kind of preparation method of characteristic rice noodles, belongs to food processing preparation method technical field.Background technology
Rice noodles are very popular a kind of snacks, and because of the strong deliciousness of its taste, it is nutritious to prepare burden, and usually the person sponging on an aristocrat of order China and foreign countries is profuse in praise.Rice noodles contain abundant carbohydrate, vitamin, mineral matter and ferment etc., have that well-done rapidly, evenly resistant to cook is mashed, and tasty and refreshing cunning is tender, and it is not turbid to boil rear soup, the characteristics that are easy to digest, and some is too loaded down with trivial details for the cooking methods of rice noodles at present, and nutrition leak is serious.。
The objective of the invention is to adopt soup of the first-class end in order to make the method for producing rice noodles rice noodles simple, nutritious, add multiple batching, and can adjust flexibly according to individual taste, meticulously boiling, institute becomes vegetable soup boiling hot delicious, taste delicate fragrance, other tool local flavor.
Summary of the invention
The objective of the invention is to realize by following technical solution.
The present invention cooks major ingredient by selected rice noodles, adds multiple batching, adopts soup of the first-class end, and boiling forms meticulously;
(1) the batching prescription is: rice noodles 350 grams, leg of pork bone 500 grams, chicken frame 300 grams, water 1500 grams, diced chicken meat 60 grams, fermented bean curd fourth 30 grams, pea point 15 grams, rape section 40 grams, ripe peanut end 20 grams, bean sprouts 20 grams, hot pickled mustard tube end 15 grams, Sheep's-parsley end 20 grams, onion parts 50 grams, 10 of garlic grains, Chinese prickly ash 40 grams, green onion end 20 grams, bruised ginger 15 grams, garlic end 20 grams, bean paste sauce 20 grams, soy sauce 20 grams, mature vinegar 30 grams, capsicum 20 grams, chilli oil 30 grams, sesame oil 10 grams, vegetable oil 30 grams, pepper powder 10 grams, chickens' extract 5 grams, salt 35 grams, sesame 10 grams.
(2) processing technology of rice noodles:
Process processing according to following technique:
Material-mistake water-the seasoning of stewing soup-fry.
The specific embodiment
1, stews soup.With leg of pork bone 500 grams, chicken frame 300 grams are put into pot, add onion parts 50 grams, 10 of garlic grains, and Chinese prickly ash 30 grams, salt 30 grams add water 1000 grams, turn little fire after big fire is boiled and boil 2 hours, become end soup for subsequent use.
2, fry material.Pouring vegetable oil 30 grams in the pot into burns to eighty per cant heat, put into capsicum 10 grams, Chinese prickly ash 10 grams, the 30 gram big fire stir-fry of fermented bean curd fourth are golden yellow to bean curd fourth surface, the entire body hardening, put into diced chicken 60 grams, it is medium well to chicken that bean paste sauce 20 grams continue stir-fry again, adds pea point 15 grams, bean sprouts 20 grams, hot pickled mustard tube end 15 grams were fried about 1 minute, and it is for subsequent use as batching to put into bowl.
3, cross water.Water 500 gram boiled pour in the container, rice noodles 350 grams are put into wherein soaked 10 minutes.
4, seasoning.Get end soup 500 grams, big fire is boiled, and contains in the bowl, put into soaked sweet potato vermicelli 350 grams, add the good batching of frying, pour again soy sauce 20 grams into, mature vinegar 30 grams, salt 5 grams sprinkle green onion end 20 grams, bruised ginger 15 grams, garlic end 20 grams, pepper powder 10 grams, sesame 10 grams, ripe peanut end 20 grams, upper pouring chilli oil 30 grams, sesame oil 10 grams, stirring is edible.
Claims (2)
1. the preparation method of characteristic rice noodles is characterized in that cooking major ingredient by selected rice noodles, adds multiple batching, adopts soup of the first-class end, and boiling forms meticulously;
(1) the batching prescription is: rice noodles 350 grams, leg of pork bone 500 grams, chicken frame 300 grams, water 1500 grams, diced chicken meat 60 grams, fermented bean curd fourth 30 grams, pea point 15 grams, rape section 40 grams, ripe peanut end 20 grams, bean sprouts 20 grams, hot pickled mustard tube end 15 grams, Sheep's-parsley end 20 grams, onion parts 50 grams, 10 of garlic grains, Chinese prickly ash 40 grams, green onion end 20 grams, bruised ginger 15 grams, garlic end 20 grams, bean paste sauce 20 grams, soy sauce 20 grams, mature vinegar 30 grams, capsicum 20 grams, chilli oil 30 grams, sesame oil 10 grams, vegetable oil 30 grams, pepper powder 10 grams, chickens' extract 5 grams, salt 35 grams, sesame 10 grams.
2. the processing technology of rice noodles:
Process processing according to following technique:
Material-mistake water-the seasoning of stewing soup-fry.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011103019720A CN103027235A (en) | 2011-10-09 | 2011-10-09 | Preparation method for special rice noodles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011103019720A CN103027235A (en) | 2011-10-09 | 2011-10-09 | Preparation method for special rice noodles |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103027235A true CN103027235A (en) | 2013-04-10 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
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| CN2011103019720A Pending CN103027235A (en) | 2011-10-09 | 2011-10-09 | Preparation method for special rice noodles |
Country Status (1)
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| CN (1) | CN103027235A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105410835A (en) * | 2015-12-02 | 2016-03-23 | 彭宗颜 | Chafing dish rice noodle seasoning and chafing dish rice noodle making method |
| CN108013346A (en) * | 2017-12-22 | 2018-05-11 | 安徽王仁和米线食品有限公司 | A kind of rice noodles preparation method |
-
2011
- 2011-10-09 CN CN2011103019720A patent/CN103027235A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105410835A (en) * | 2015-12-02 | 2016-03-23 | 彭宗颜 | Chafing dish rice noodle seasoning and chafing dish rice noodle making method |
| CN108013346A (en) * | 2017-12-22 | 2018-05-11 | 安徽王仁和米线食品有限公司 | A kind of rice noodles preparation method |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20130410 |