Guilin rice noodles tasteless rice itself, which is characterized by itself is not rice, sauces and side dishes and in particular about. The halogen good side dish is pork, beef, horse meat little fried oil, it Ganxiang ductile-brittle; seasoning meat after the soup is halogen plus dozens of traditional Chinese medicine, spices stewed resulting brine. A bowl of hot rice, covered with a layer halogen Levin, add some crunchy soybeans or peanuts, sprinkle chopped green onion, parsley, topped with mature oil, brine, served fragrant, tasty and pleasant. So, Lucai sweet and fragrant and sweet brine is featured Guilin rice noodles. About Guilin rice noodles, there are many legends, it was said that Qin Shihuang built Lingqu troops when soldiers invention, was said to be the Italian Marco Polo came to Guilin, I found this thing, brought it to Italy, it is transformed into today's pasta.

Speaking of Guilin rice noodles, whether you are eating Lucai powder or soup, but also whether you eat snail powder or noodles, as long as the rice put a little bit of brine, it tastes so fantastic. So, put the pickle in the end what does it taste so delicious? For its secret lies, first of all origins we need to figure out rice and brine, go speak.

In 221 BC, Qin Shi Huang to send half a million troops, Nanzheng Baiyue, met with Qiang Lie resistance Baiyue tribe, but also because of Lingnan akin to finding dangerous and inaccessible, serious drag on the war situation. Thus, the Emperor also sent Shirokogoroff to lead dug a canal to communicate the Xiangjiang River and the Lijiang River, in order to solve the transportation problem. Shirokogoroff through field investigation, led in Xing'an workers dug out of a 34 km long canal --- Ling Qu. After Lingqu opened, transportation issues are resolved, unified war has suddenly reversed the passive situation. Long before the arrival of the history of Lu, Qin Jun soldiers on to eat well, plagued by lack of acclimatization. These Northwest soldiers, born to eat wheat flour grew up, brushed surface Northwest, noodle, mutton offal soup steamed bun, are their delicacies. Today, they are far from their homeland, the South campaign, the high mountains and deep, grain movement will not come up, people can not march to war on an empty stomach, only place requisitions to address the kind of god of the event.

But the South is rich in rice, wheat is not long, which is called side soil support people. Thus in Qin cooks (cook) the northwest prepared according to principles of the bonding surfaces off, ground rice flour, processed rice, edible supplied soldiers. Rice title, lasted until the 1950s. Nevertheless, the Northwest people, do not always eat rice noodles and delicious. Also, because the lack of acclimatization, Qin has a large number of soldiers fell ill, the main symptom is distended stomach discomfort, vomiting and diarrhea, which directly affect combat effectiveness. Military troops in situ herbs, specially collected attending abdominal distention, indigestion, vomiting and other symptoms of herbs, such as strawberry, fennel, betel nuts, orange peel, cloves, cinnamon, pepper, pepper, Amomum, ginger , bay leaves, twig, hawthorn, licorice, cardamom, etc., boiled soup, sent soldiers to take, cure, disease prevention. Most of these drugs are the treatment Jianweixiaoshi.

Hey, really effective, drink two or three times, then there will be no problems swelled, as if suddenly remove a heavy burden, one easily. Besides the soup with a sweet licorice, it is not difficult to drink, which was widely welcomed by the soldiers. Sick, disease-free, every day we all drink a few mouthfuls, prevention thing. Over time, it becomes a habit a day, do not drink, do not seem to like the taste. Yeah, but intense fighting, often eating dinner, sneak up on the enemy, you have to leave the bowl combat. To save time, the soldiers put rice, soup to eat together, this war forced out of eating one, but for the future Guilin rice to eat have to put the brine is breaking new ground. Later, after improvement of ancient rice master, today evolved into the famous Guilin rice noodle sauce --- brine.

Guilin rice noodles practice

1, pepper, Sichuan pepper, aniseed, galangal, wave buckle (white button), geranium, clove, clove bud and clove, ginger, 25 grams of a small kernels sand. Bibo, licorice, mountain yellow, Guizhi, cinnamon, Trinidad incense, fragrant fruit, wood, betel nut pieces, each 35 grams jade fruit, Mangosteen 5, Angelica 35 grams. Vanilla, orange peel, Jen sand, 30 grams pepper, nard, 50 grams fennel, strawberry 40 grams, 500 grams tempeh, cattle bones, pork bone cylinder 5 pounds each, ginger amount.

2, the above-mentioned flavor (strawberry, pimento, figs, Trinidad fruit, galangal, cinnamon, orange peel cut fine) except Nardostachy, Mangosteen, tempeh, all the rest of the frying pan into the perfume was added with 250 grams of cooking oil a small fire slowly fry flavor overflow can remove from heat and set aside. The fried spices into a pot containing 80 kg of water, and then into the bones of cattle, pig bone cylinder, ginger and Mangosteen, with the fire to boil a small fire to burn slowly, then down into the tendons sub-meat about 20 pounds bittern, then remove and set aside, and then placed nard. Continue bittern, usually after 24 hours spices out, then down into the lobster pot and then made 2 hours. Remove the oil slick perfume, added 10 pounds of salt, 1.5 kg of sugar, soy sauce amount (color depth can be modulated in accordance with their thick), 750 g MSG can.

3, soup production methods: In 100 kg water 10 kg pig with Example bone cylinder, two ginger 2, two pounds of soybeans (soy make tasty soup more thick white), with the fire boil a small fire to burn 12 hours.

4, crispy meat boil method: pig trough with the head skin scraping meat washed hair (to a large cut in half, from about 8 cm length and width of the block), the pot by adding water into the slotted head meat, water must to overshadowed meat, cooking over medium heat, gently with chopsticks string can collude, but not rotten can be picked up. Bamboo then slightly tapers in the groove on the head skin puncture uniform interpolation to quarter note can not be inserted too deeply. After plugged into the cold frying pan using medium heat, skin side up, in order to avoid skin stick pan, but be sure to be overshadowed by the oil on the skin. Fried to the burst skin, remove hard and brittle to be made.

Precautions

1, spices sure to go to the market to buy, generally you can buy. If you buy into the pharmacy, where the lack of flavor, because too many aged, generally out of the new year, as the smell of chronological.

2, when the brine must fire boil slow fire burn pot system, after 10 hours, remove bone and pork, beef, and then into bittern, can remove cooked (generally l ~ 2 hour or cooked), then placed Gan Song then low heat pot system, the total elapsed after 24 hours into the burn pot further 2 hours tempeh made.

3, in the production of meat, boil the meat must be cooked, if the meat is divided into ten mature, it must take it cooked to 13 mature, must master, can not let it dissolve rotten. Using this process, like fried pork as the meat is cooked slightly different point nothing bad.

4, must be ready to move when fishing fried crisp beans, you can see when picked up yellow crisp sound.

5, generally are based on cut pink powder (also known as Shahe some or flat flour) or rice flour, a matter of personal taste. Pressed powder (powder brewed with water), while the ingredients have green onion, garlic, cabbage, pepper, etc. acids, can be added according to local tastes, an acid such as paprika beans (fried off).

6, the brine is more flavorful, available Guilin fermented bean curd, Shi Sanxiang seasoning seasoning, can also be used oyster sauce, sesame oil, according to the price per bowl powder may be, may be not.