Yuechi rice noodles is a local traditional snack in Yuechi, Sichuan Province, has a history of more than three hundred years, everyone knows that Hunan people love to eat rice noodles, many people do not know that Sichuan Yuechi rice noodles are also very famous, the locals' rice noodles are made by their own hands, as early as the Kangxi years, generally breakfast to eat more, Yuechi people are taking the best local rice noodles to entertain guests.
Yuechi rice noodles open in many local cities, streets and alleys, when it opened a day to sell thousands of copies, the most important thing is that Yuechi rice noodles not only have rice noodles, but also add fat intestines and pig intestines and other ingredients, so that a bowl of rice to eat color and umami, until now, every store is booming.
YueChi rice noodles
Yuechi rice noodles have 2 kinds of powder, one is like to eat meat, called meat powder, there is a kind of vegetarian powder, for some people who do not like to eat meat and like to eat rice noodles, they have developed a vegetarian taste, delicious taste, soft taste, don't look at the soup soaking time so long, eating is still very strong, easy to chew, easy to digest, whether it is young people or the elderly to eat is no problem.
Yuechi rice noodles in the kind of spices more, there are star anise and fennel, etc., in the water after boiling and stewing into soup, which then add cooked pea grains, plus their own production of pepper oil and other spices, a bowl of rice noodles in front of you, the top and then scoop on these spices, spicy and sour, appetizing and unsatisfied, can eat all year round, summer to a bowl, are particularly comfortable, sweaty.
Yuechi people love to eat rice noodles, because after eating a meal of rice noodles, it will make people refreshed, especially on weekends or holidays, many young friends dating or adults with children out of travel, play tired, will sit down in the nearest restaurant to have a meal of rice noodles, very enjoyable.
People who have eaten more and more rice noodles know that the types of flour inside are not the same, some are dried vermicelli, some are soaked vermicelli, if it is dry vermicelli, it is necessary to soak in boiling water in advance, and then pour all the ingredients such as bone soup on it, if it is wet rice noodles, then eat it directly, the wetland is suitable for the elderly to eat, the teeth are not very good and want to eat food, easy to digest, basically do not need to chew.
Cooking Method:
Put a pot of water in the pot, put the big bones into it, boil on high heat, turn the low heat to simmer slowly until milky white, the large bone meat must be simmered slowly, generally a day or at least 6 hours or more, the color is the same as milk, so that the bone soup has nutrition.
Soak the fresh rice noodles in cold water, blanch them in boiling water, then put the rice noodles in a bowl, add red oil, chili oil, onion, ginger and garlic and other spices, scoop a large spoonful of bone broth on top, sprinkle with green onions or coriander and eat.
Yuechi people will also process some meatballs themselves, such as seafood balls, beef and mutton balls, etc., put in it, eat special pleasure on steamed buns, or directly come to a large bowl, the staple food is saved, and the food is particularly full.
Eucommia waist flower
Eucommia waist flower is a small stir-fry made with two kinds of ingredients, eucommia and waist flower, which is very popular in Sichuan. The dishes are golden and attractive in appearance, crisp and oily in taste, nutritious and non-greasy, and the waist flowers are soft and sticky and refreshing to eat.
ingredient:
Pork loin (be sure to buy the freshest), eucommia, green peppers, green onions and ginger, etc
Put eucommia in a soup pot with boiling water and cook for 30 minutes, after cooking, wash the pork loin and cut into loin flowers, remove the seeds inside the green peppers, and cut into slices.
Prepare a little water starch, put the waist flower into it, and add some cooking wine salt to taste, the waist flower is wrapped in water starch, and then put into the oil pan to fry, so that it does not absorb oil, not so greasy, waist flower fried until golden brown discolored, fished out to drain the oil.
Leave a little oil in the pan, put the cut green peppers in it and stir-fry until soft, then pour the fried loin flowers into it and stir well, add the seasoning, and add the five-spice powder and sugar.