gourmet chef

Chapter 367 Clear Soup Powder

When Bai Xiaobai was thinking in his heart, a golden text was directly poured into his mind, and a golden dragon hovered in his mind, and the new clear soup powder was upgraded immediately.

The method of making clear soup powder is already clear.

Bai Xiaobai rolled up his sleeves and began to show off his skills.

Both the clear soup noodles and the clear soup noodles have the same soup, which is made with pheasant meat and figs.

In this way, the clear soup that Bai Xiaobai made just now can come in handy.

As for the difference between noodles and noodles, Bai Xiaobai needs to make handmade rice noodles by himself.

The materials provided by the system for making rice noodles are ready.

Rice noodles are not a powder made of ground rice in the sense of the word, but a traditional Chinese snack.

Its method is to use rice as raw material and make strips, filaments, or flakes of rice products through processes such as soaking, cooking, and layering, especially in the southern region.

Rice noodles in different places in China are different. For example, the famous Cantonese delicacy dry fried Niuhe uses half-finger-wide rice noodles, while the well-known local snack in Liuzhou, Guangxi uses slender dry cut noodles.

The rice noodles that Bai Xiaobai wants to make tend to be the latter. They are round and thin rice noodles, which are very similar to the local rice noodles in his hometown.

As for the rice used to make rice noodles, it is not other rice, it is the rice used to serve rice in Baixiaobai's shop-Oden rouge rice.

The price of making rice noodles with this kind of rice is definitely not cheap.

Bai Xiaobai sighed.

But to my surprise, the rouge rice that the system provides for making rice noodles is not the same rice bag as the rice that is used for serving.

Why is the same rice divided into bags?
Bai Xiaobai asked out the doubts in his heart.

A cool electronic voice sounded in my mind:

[Although they are all Mitian rouge rice, the storage time of the two types of rice provided by the system is different. 】

[The rouge rice used to make and serve rice is the new rice within one month after harvesting and drying. After the new rice is shelled, the rice quality is fresh, retaining the fragrance of the rice, and the viscosity is larger, soft and fragrant, and the taste is better. Well, it is best for cooking rice. 】

[The rice noodles used to make consomme noodles are aged rice that has been stored for one year. After the rice is shelled, the rice grains are firm and have a low viscosity. It is easier to shape when used to make rice noodles, and the taste is also better. slippery. 】

Generally, rice is stored for three months in summer and six months in winter, and the taste of rice will not be good after being out of date.

Rice is no better than rice, because it is protected by the outer rice husk, so it is no problem to store it in a dry environment for two or three years.

Many times, Bai Xiaobai can learn some food knowledge from the electronic sound of the system.

For example, this is the first time Bai Xiaobai has heard of the saying that aged rice is used to make rice noodles this time.

The white cloth rice bags are all aged rouge rice that has been shelled by the system.

Bai Xiaobai scooped out a certain amount of aged rouge rice.

The first step is to wash.

After washing twice, pour it into the black technology rice soaking equipment.

This equipment is the same as the equipment used to brew the glutinous rice in Yipin Hexiang Glutinous Rice Chicken.

Bai Xiaobai is already quite familiar with the method of use.

drop--

After 2 minutes, the Oden Rouge Rice will be soaked.

The water for soaking the rice is still very clear, the pink rouge color on the surface of the rouge rice has not dissolved into the water, but the rouge rice has swelled by nearly half.

Bai Xiaobai picked up a grain of rice and gently twisted it with his thumb and forefinger. The rouge rice immediately collapsed, which indicated that the rice had been soaked sufficiently and could be used for the next step—milling.

This is a very critical step in making rice noodles, which directly affects the taste of rice noodles.

When some people eat rice noodles at street stalls outside, they always feel that rice noodles are not the taste of childhood memories, especially for children from rural areas.

One of the big differences is that the vast majority of rice noodles today are purely mechanically ground rice pulp, while in the early years they were ground by hand.

The biggest difference between mechanically ground rice milk and hand-ground rice milk is that although the former has high efficiency, the machine will generate heat during mechanical processing, and thermal movement will have unpredictable damage to the nutritional content of rice milk, while hand-milled, This can be avoided and the nutrients can be retained to the greatest extent, so there is really a difference in taste.

The black technology equipment used by the system to grind rice milk is exactly the thousand-year-old stone mill used by Empress Wu Zetian for making the tofu ingredients in Super Mapo Tofu.

This ancient stone mill is a combination of modern black technology and traditional ancient methods. In addition to grinding tofu, it can also grind rice milk.

Bai Xiaobai poured the soaked Otian rouge rice into the funnel above the ancient mill, started the machine, and adjusted the dripping speed of the water bag.

swipe-

The pink rice milk slowly flowed out bit by bit from around the millstone.

Bai Xiaobai leaned closer to the millstone and took a slight sniff. Although the rouge rice is one-year-old rice, it still has a strong rice fragrance.

The millennium-old stone mill is very efficient. In less than 1 minute, the rice milk of Mitian Rouge is ready.

The ground rice milk is poured into the cotton bag with many pores provided by the system. Bai Xiaobai tightens the mouth of the bag and applies pressure to remove the water in the rice milk so that the water in the rice milk can be completely discharged.

After the water is removed, the rice milk turns into a carmine-colored lumpy wet powder.

Crush the powder with your hands, put it into a stainless steel basin and stir well, so that the wet powder becomes very flexible, and finally knead it into a dough ball.

Prepare the kueh noodle balls and put them on the steamer.

The steamer is the steamer used for Yipin Hexiang Glutinous Rice Chicken.

After steaming for about 3 minutes, the kueh fun is ready.

Of course, the kueh noodle balls are not fully steamed, and the degree of doneness at this time is only about seven or eight.

Take out the steamed kueh noodle ball, knead it into a cylinder, and then put it into the rice noodle forming press provided by the system.

The bottom of the press is filled with circular "rice vermicelli holes" the size of a USB cable. Under the action of pressure, the cylindrical rice noodle balls are squeezed into strands of rice vermicelli in the copper piercing.

Bai Xiaobai took a plate and put it under the equipment.

In a short while, the rice noodles needed for clear soup noodles were made in this way.

Bai Xiaobai picked up one of the chopsticks.

The length of each rice vermicelli is exactly the same, the color is like rouge, full of luster, and looks very good.

After the rice noodles are finished, the rice noodles are officially boiled.

Add water to the pot and bring to a boil.

Bai Xiaobai picked up a bamboo strainer, put a certain amount of rouge rice noodles in it, and scalded it in boiling water.

Unlike noodles, rice noodles are already half-cooked, so if they are cooked for a long time, they are easy to boil and break, and the taste is not good.

Bai Xiaobai silently memorized the count while preparing a sea bowl.

After about ten seconds, he directly lifted the bamboo strainer and poured the cooked rouge rice noodles into the sea bowl.

Scoop the piping hot boiled pheasant and fig consommé and pour it piping hot over the rice noodles.

The rice vermicelli flipped in the boiling soup, like long pink dragons swimming in the water, which is very visually beautiful.

There is no need to add scallions to enhance the flavor, and there are no meat slices, not even green vegetables, and no chili sauce, soy sauce, or vinegar is added.

A light to the extreme clear soup powder is done.

(End of this chapter)