Chongqing rice line
By VicentaLakin
How can he not taste the rice line, except for the classic Qingqingy, although he is not Qingqingy, like the cinnamon line, and is often raised because he tastes the same way as the cinnamon, except that he has a different taste, and I prefer the rice threads, slips, and tastes the same as the small ones。
Recipe Recommendations
- rice noodles appropriate amount
- oil wheat appropriate amount
- mixed sauce appropriate amount
- shallots appropriate amount
- oil chili appropriate amount
- soy sauce appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- pepper powder appropriate amount
- laojiang appropriate amount
- garlic appropriate amount
- vinegar appropriate amount
- broth appropriate amount
- clear oil appropriate amount
- lard appropriate amount
- green onions appropriate amount
- kaempferol appropriate amount
- octagonal appropriate amount
- pepper appropriate amount
Steps for Chongqing rice line
1
Thirty centimeters long。
2
One third of the size of the thumb is an old piece of ginger, a half of the size of the thumb is a piece of garlic。
3
Cut three millimeters of flowers。
4
The garlic is made of mud, or can be used as a garlic mixer, plus five centimetres in diameter and a spoon of water for 10 minutes into garlic。
5
Around 20 centimetres in diameter, 1/3 thumb-size pepper powder and chicken sperm, 5 centimetres in diameter with a spoon of raw smoke, 1/4 vinegar, one and a half spoon of hot oil, clean oil. A little tip will show what oil is. One spoon, four spoons of pig oil and one quarter of a thumb volume salt。
6
Clean soup (for chicken soup, see my recipe for chicken soup and chicken soup for cooking, in case trouble can be replaced with noodles)。
7
1/3 to 1/2 bowl of soup。
8
The thumb size old ginger spoon, about a millimeter thick, two or three pieces, five centimeters, five or six。
9
Two litres of water, with onions, ginger and so forth, about ten peppers, boiling。
10
Boiling water is added to the five centimetres of long barley, six or seven, which is boiled for about half a minute to a minute and laid into the bottom of the bowl。
11
(c) A hot or cold-water soft rice line (a fan) with a 10-cm diameter bowl of about two bowls, which is boiled in boiling water for one or two minutes and laid on the barley。
12
Add about two spoons of a five-centimetre diameter soup sauce (cf. my recipe for cuisine, because trouble can be bought at the supermarket only if it's not good, or if it's not good, or if it's not good for anything else)。
13
Just a spoon。Chongqing rice line Make Tips
SPICY OIL HAS A LONG SHELF LIFE AND CAN'T BE BAD FOR HALF A YEAR, BUT FRESH SPICY PASTA IS NEEDED, PREFERABLY WITHIN SIX MONTHS. 2. GARBAGE, SPICY SAUCE, SOUP BOTTOM, NOT MY RECIPE. 3. THE VEGETABLES USED FOR THE LAYING OF THE FLOOR SHOULD NOT BE BOILED FOR LONG PERIODS AND SHOULD BE READY TO LIVE, SO AS TO MAINTAIN A SENSE OF ABLAZE. 4. THE RICE LINE USED TO BOIL AND FRY (A FAN) MUST BE COLD WATER AND SOFT, ALTHOUGH IT MAY TAKE LONGER, IN ORDER TO KEEP THE RICE LINE ' S BARS, Q BULLETS, AND HOT WATER BUBBLES, WHICH MAKE THEM FRAGILE AND BREAKABLE. 5. OIL IS GENERALLY USED TO REFER TO VEGETABLE OILS THAT ARE COOLED AFTER HEATING, BUT SOME CHONGQING NOODLES ARE USED TO IMPROVE THEIR TASTE, HALF OF WHICH ARE REFINED AS A RESULT OF FRIED OILS SUCH AS SPICES。