After the beginning of autumn, it is recommended to cook rice noodle soup with a light and delicious diet

After the beginning of autumn, the climate slowly becomes drier. In the state where the climate temperature is still muggy and hot, add a layer of "dryness", people's restlessness and appetite will still not be very good. At this stage, it is recommended to use a light and nutritious combination as the main diet, so as to promote appetite and energy.

In today's food recommendation, I want to share the unique rice noodle soup in Fujian. The main features of this rice noodle soup are appetizing, nutritious and delicious, and the surface seems relatively light but is actually delicious.

The overall pairing is made with Fujian specialty "rice noodles" and seafood, in addition to the recognized light and sweet loofah as an auxiliary ingredient. It's no exaggeration to say that you've eaten it once. You'll love the deliciousness of this bowl of rice noodle soup, which is extremely simple and recommended to be cooked and eaten often after autumn.

Loofah rice flour soup

Ingredients: 3 rice noodles, 250g fresh shrimp, 200g clams, 2 cuttlefish, 1 loofah, 1 small piece of front leg meat, 3 slices of ginger, 2 chunks of stock, 1 tsp fine salt, 1 tsp monosodium glutamate, 4 turns of white pepper

Cooking steps:

1. Prepare "rice noodles" according to the number of people to be eaten, which is called "Xinghua powder" in many places. The names, although different, are actually the same thing.

In ancient times, the area around Anxi, Fujian was called "Xinghua", so the rice noodles produced there were called Xinghua powder. Xinghua rice noodles have a fine texture and good cooking taste, so they are very popular in the market.

2. Then prepare the required accessories, among which the loofah is prepared according to the personal favorite variety. But I personally recommend the "old variety" because the taste is fine and very refreshing to eat, if there are more loofahs bought, you can temporarily throw them into a bucket and soak in water to preserve it, so that the loofah will not get old. After the loofah has scraped off the skin, wash it and cut into hob chunks and use.

3. The required seafood and meat are prepared, and the clams should be soaked in light salt water half an hour in advance to let them spit out the sand they contain. In this way, there will be no sand and it will be cleaner. As for how to choose cuttlefish and squid, there are no special requirements for both.

4. Cut the foreleg meat into thin slices, then heat the pan with thin oil. When the oil temperature rises to 80% hot, throw it into the pan and fry both sides, and put it in a slightly charred and golden state. If the front leg meat is slightly stir-fried, the taste will be better. As for serving, as long as it is to prevent the meat from being cooked for a long time and affect the taste.

5. After the meat is served, pour an appropriate amount of water, if there is stock or stock cubes at home, you can add some of this taste and texture will be better. Then pour in the prepared loofah and cook, and put the loofah in cold water to prevent rapid aging and retraction.

6. After boiling the water, put in rice noodles, and the amount of rice noodles should be slightly controlled to avoid being too thick. Cook the rice noodles until half-cooked, pour in the prepared clams, cuttlefish, prawns and meat slices and add the desired seasonings. When all the clams are open, turn a little pepper, pour a spoonful of green onion oil and stir well to turn off the heat.

7. The very delicious and delicious rice noodle soup is ready, and the method is light and delicious with delicious food.

Tips for landlords:

After the meat is stir-fried, it is served and then poured back, so that the texture of the meat will not be woody. Turn off the heat as soon as the clams are opened, so that the clams can be fat and fresh.

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