Bittern of guilin rice-flour noodle for flavouring

Abstract

The invention relates to a bittern of guilin rice-flour noodle for flavouring, the raw charge of which is heated to ebullience by conflagration and decocted by mild fire for 10-20 hours, and the proportioning by weight of the raw charge is: water 100000, cloves 20-50, chinese red pepper 20-30, anise tree 20-50, tsaoko 60-80, cassia bark 60-80, old ginger 80-100, citrus reticulata blanco 20-40, extractum glycyrrhizae liquidum 50-100, salt 1250-1650, rock sugar 200-300, dried hungarian pepper 50-100, spirit 20-60 and fresh beeves 3000-6000.

Description

Technical field: [0001] The invention relates to a condiment, in particular to Guilin rice noodle seasoning brine. Background technique: [0002] Guilin rice noodle is a special snack in Guilin, and most Guilin citizens use it for breakfast. It is obtained by first soaking the rice, grinding it into a slurry and draining it, putting it into a dough ball and boiling it, then pressing out the rice noodles, and then forming a ball in water. The rice noodles themselves are bland and tasteless. The key lies in the brine used for seasoning. Although each store has its own recipe for the brine, it is usually made of star anise, cinnamon, licorice, grass fruit, cumin and other spices in a pot, and pork and pork bones are added. Or beef, etc., then add ingredients such as Sanhua wine, Luo Han Guo, etc., first use a strong fire, and then use a slow fire to cook the obtained. In addition to the raw materials used in brine, the cooking time is also another important factor that determ...

AI Technical Summary

Problems solved by technology

In addition to the raw materials used in brine, the cooking time is also another important factor that determines the taste of brine. In order to save the raw materials used in brine and the cooking time, many stores add a lot of monosodium glutamate and soy sauce to the brine, and the resulting brine smells not mellow enough. The taste is not pure enough; the taste of Guilin rice noodles made from it is not pure enough