Category:catering food

Question:
how to do?

Answer:
Guilin rice noodle prestigious, not only in clear, sweet rice flour produced by the Li River water itself, smoothness flexibility, but also in brine, sauces and side dishes of Chinese juniper. Among them, no less than a dozen side dishes alone:
Lu Cai (halogen good deep-fried meat, the oil slightly to Ganxiang ductile-brittle) of beef, cattle, pigs chew bar meat (arch mouth parts), ox tongue, beef sticks paste (pancreatic area), tripe, pig stomach, horse, pigtail Festival (the large intestine area), homemade sausages (with sausages majority, with smoky flavor) and so on.

had to mention the other side dishes is the pork and boil, production has to go through several procedures:
will be good with skin on a variety of spices marinated pork before adding after a moment’s cooked, then honey, slurry oil Seasoning special treatment such as pork skin, and finally into the oil with the first down in the fire will be deep-fried skin.

then fires four deep-fried until crisp outside within the fragrance, skin color golden yellow when the fish out, cut into thin one, not to mention the taste is crisp pork skin, lean meat melt trace of the original tasteless Qingqing incense, fertilizer Containing a taste of the meat that is not greasy, the color alone was already the coveted: a golden pork skin, shiny white, as the multi-layer sandwiched Feishou require varying thickness of fat, multi-layered to keep of the original color of the slightest visible tender lean pork, How can we help people to faint echocardiography?

halide brine is the meat after the soup together with dozens of Chinese herbs, spices derived from the brine evaporation process. Were mostly spices, as the taste may be, there are deep-fried soybean vesicles (now many of flour shops are replaced by peanuts), green onion, coriander, Guilin acid (sour pepper, sour radish, Suan Sun, sauerkraut, sour beans, etc., the most common for the acid-beans), broken health pepper, red pepper oil, old garlic, vinegar, etc.; while the risk is to use rice noodles into the colander fitted with hot water, the constant stirring with chopsticks open, into a bowl, a bowl of hot rice noodles, covered with a layer of brine Lay, a golden light boil, add some crispy soya beans or peanuts, scatter points, green onion, parsley, topped with mature oil, brine, finally heard the dull “black” soon as old garlic crashed into the bowl, came, fragrance lovers, delicious, pleasant. So sweet is the brine Lucaiganxiang and Guilin rice noodle characteristics.

Chinese:桂林米粉的脆皮

类别: 餐饮食品

问题:
怎么做？

回答:
桂林米粉久负盛名，不仅在于清澈甘甜的漓江水制作的米粉本身爽滑柔韧，而且在于卤水、调料和配菜的讲究。其中，光是配菜就不下十几种：
卤菜（卤好的肉类过油稍炸，使其甘香韧脆）有牛肉、牛、猪嚼吧肉（拱嘴部位）、牛舌、牛黏贴（胰臓部位）、牛肚、猪肚、马肉、猪尾节（大肠部位）、土制腊味（以腊肠居多，带烟熏味）等等。

另配菜中不得不提及的就是猪肉锅烧，制作要经过几道工序：
将上好的连皮五花肉先加各种香料腌制片刻后煮熟，再将蜂蜜、浆油等调料特别处理肉皮，{zh1}再放到油锅中先是中火将皮朝下炸。

再到大火四面炸，待外脆内香、皮色金黄时捞出，切成薄薄一片，且不说味道是肉皮香脆、瘦肉酥软透着清清的原味淡香、肥肉一含即化可口不腻之外，光是色彩就已是让人垂涎三尺：一道金色的肉皮、夹着多层油亮雪白的视肥瘦所需而厚薄不一的肥肉、多层保持原嫩色的丝丝可见的瘦猪肉，怎不让人隐隐心动？

卤水则是肉类卤后的汤加上数十种中药、香料熬制所得的卤水。调料则多视口味而定，有油炸水泡黄豆（现许多粉店以花生仁代之）、葱花、香菜、桂林酸（酸辣椒、酸萝卜、酸笋、酸菜、酸豆角等，最常见的为酸豆角）、碎生辣椒、红椒油、老蒜蓉、白醋等等；而冒米粉就是用漏勺装上米粉放入热开水中，不停用筷子搅开，装入碗中，一碗热腾腾的米粉，铺上一层卤莱、一片金色光亮锅烧，加些酥脆的黄豆或花生米，撒点葱花、香菜 ，淋上熟油、卤水，{zh1}听到沉闷的“啪”一声，老蒜蓉应声入碗，端上来香气四溢，鲜美可人。所以，卤菜甘香和卤水鲜甜才是桂林米粉的特色。