Briefly describe the practice of Guilin rice noodles

A small part of Guilin rice noodles on the market are handmade, most of them are made by rice noodle machine. They are famous for their flavor. They are said to be special snacks originating from Guilin, but they have not been confirmed. Guilin citizens often use them as breakfast. The workmanship is exquisite. First, the superior rice is ground into pulp, bagged and filtered, put into a dough, boiled and pressed into round roots or sheets. The round one is called rice flour, and the flaky one is called cut flour, which is generally called rice flour. It is white, tender, soft, smooth and refreshing. It has a variety of eating methods and focuses on the production of brine. Its process varies from house to house. It is generally made of pig, beef bone, siraitia grosvenorii and various condiments. It has a strong flavor. The ingredients and methods of brine are different, and the flavor of rice flour is also different. Now, Guilin rice noodles or dishes imitating Guilin rice noodles can be seen all over the country and spread to various regions in East Asia. Guilin's local rice noodles are served with sour bamboo shoots, which are very strong and have no soup. In mainland China, it is generally divided into lettuce powder, beef brisket powder, three delicacies powder, raw soup powder, pickled vegetable powder, hot and sour powder, horsemeat rice powder, and rice powder with peanuts.
Ingredients: 100g chopped powder, 25g marinated beef, 5g coriander, 10g fried soybeans, 3g fried chili powder, 100g bone soup, 50g brine.
Raw material formula: 4kg pig bone and beef bone, 20g spice bag (20g grass fruit, cinnamon, licorice, 15g anise, citronella, amomum villosum, 25g cumin, 5g clove, 10g sesame leaf and pepper, 6g tangerine peel, 400g Yangjiang lobster sauce, 50g dry pepper), 500g ginger, 200g dry onion, 150g Guilin tofu milk, core materials (100g salt, 250g Meiji chicken powder, 100g monosodium glutamate, 200g rock sugar, 1kg soy sauce), 500 grams of salad oil.
Production process:
(1) Wash pork and beef bones, put them into boiling water and boil them for 12 minutes, remove them and put them into a bucket. Add 13kg of water and continue to boil until boiling, then boil them for 5 hours on low heat, filter and reserve the soup for later use
(2) Put salad oil into the pot, heat it to 120 ℃, put spices, stir fry it for 15 minutes at low heat, remove the spices, wrap them with gauze, put them into soup, and cook them at low heat for 2 hours.
(3) Add 30g of oil in the pot, heat to 120 ℃, add the bean curd milk and stir for 1 minute over low heat, put the core material into the pot and boil it over low heat, then pour it out of the pot into the barrel and stir well.
Production method:
(1) First, soak the cut powder in warm water, put it in a boiling water pot and scald it thoroughly, then remove the water to control its dryness.
(2) After the rice noodles are hot, add bone soup (or Guilin dried rice noodles if not added), marinated beef and brine, as well as other condiments, such as coriander, fried soybean, and fried chili powder, depending on your taste.
Formula and Processing Technology of Guilin Rice Flour Flavor
1、 Proportion and formula of various spices:
Cinnamomum cassia, Yuguo, Gansong, Senecio, Chamomile, Mother Clove, 1 liang each. Amomum villosum, licorice, Chinese prickly ash, ginger, angelica dahurica, orange peel, areca, anise, cinnamon, cumin, half and half. There are 3 siraitia fruits, 5-6 grass fruits, and 2 liang lobster sauce.
3 jin of beef bones, 3 jin of pig bones, 20 jin of beef tendon meat, 5 jin of soy sauce, 50 jin of water, 6 jin of refined salt, 3 liang of rock sugar, 3 liang of high alcohol, 250 grams of monosodium glutamate.
2、 Production method:
1. Beat the jade fruit, grass fruit, siraitia grosvenorii and senecio into a pot, add 25kg of water, add beef bones and tubular bones, first boil them in high heat, then slowly cook them in low heat, add beef tendon meat 5 hours later, marinate them and remove them for later use.
The brine continues to be boiled. Generally, after 18 to 24 hours, the flavor of spices will come out basically. After that, the spices will be fished out for reuse, and the bones will not be used.
2. Add soy sauce, rock sugar, salt, monosodium glutamate and wine into the water and mix well.
3. Preparation of rice noodle soup: put 100kg water into 10kg pig tube bone, 100g ginger slices, boil over high heat and low heat for 12h.
4. Marinated beef tendon meat is fried in oil pan, and the skin is slightly crispy, then remove it.
5. Method of making crisp beans: Soak the beans in warm water (about 24 hours), remove them and drain the water, then deep fry them in a frying pan.