Binyang acid powder
Overview
Binyang sour powder is a famous snack in my hometown. Due to the complicated production process and the fact that they are all handmade, Guilin rice noodles, Huaxi rice noodles, Liuzhou snail noodles, soup noodles, etc. that are equivalent in size are 1-2 yuan more expensive. Although the price is slightly more expensive, anyone who has been to Binyang will not hesitate to eat a bowl of Binyang sour noodles and feel like they have been to Binyang. Although making Binyang sour noodles is a bit complicated and the techniques are ancient, as a food lover, as long as you have the materials and tools, there are always more solutions than difficulties, so I took advantage of the Everyone is a Gourmet event held by Food World to make the sour noodles from my hometown using a more modern method and share it with everyone. For Binyang sour rice noodles, first of all, rice flour is the most important, so the best quality late rice must be used, soaked and washed for 24 hours, and ground into a pulp using an earthen stone mill. After 7 days of repeated pulp bleaching, the water should be changed from time to time according to different temperatures during the bleaching period. When steaming, the rice noodles are steamed using a large wooden pot with a wooden lid, folding one piece after another and applying a layer of cooked oil. Next is the marinade sauce, which mainly uses several spices such as peppercorns, star anise, cinnamon, bay leaves, green onions, etc., wraps it in gauze and puts it in a casserole. Add bones, chicken skeletons, water, salt, soy sauce, etc. to make the brine. The third is vinegar-sugar juice, made with sugar, salt, and rice vinegar. The sourness is more prominent, followed by sweetness and less salty vinegar-sugar sauce. Finally, the side dishes include barbecued pork, fried pork belly, fried beef patties, fried sausage, fried peanuts or soybeans, and pickled sweet and sour cucumbers. Cut the steamed rice noodles and put them in a bowl, add marinade, vinegar and sugar sauce, add barbecued pork and other ingredients and spread them evenly on the rice noodles, then put some bright red raw chili and minced garlic, add some sesame oil and serve. The rice noodles produced in this way are tender and smooth, the juice is sweet and sour, and the side dishes are crispy and fragrant. It whets one's appetite.
Tags
- snacks
- home cooking
- old man
- fast food
- dinner
- barbecued pork sauce
- bones
- chicken essence
- cinnamon
- cooking wine
- cucumber
- dried chili pepper
- edible oil
- glutinous rice flour
- old soy sauce
- onion white
- oyster sauce
- peanuts
- plum pork
- pork belly
- rice
- rice flour
- rice vinegar
- shajiang
- starch
- white sugar
- zanthoxylum bungeanum
- fragrant leaves
- minced garlic
- pepper
- red pepper
- salt
- sesame oil
- soy sauce
Ingredients
- Barbecued pork sauce Appropriate amount
- Bones 150g
- Chicken Essence Appropriate amount
- Cinnamon 1 piece
- Cooking wine Appropriate amount
- Cucumber 150g
- Dried chili pepper 3-4
- Edible oil Appropriate amount
- Glutinous rice flour 80g
- Old soy sauce Appropriate amount
- Onion white Appropriate amount
- Oyster sauce Appropriate amount
- Peanuts 80g
- Plum pork 200g (beef)
- Pork belly 200g
- Rice 500g
- Rice flour 80g
- Rice vinegar Appropriate amount
- Shajiang 1 small piece
- Starch 80g
- White sugar Appropriate amount
- Zanthoxylum bungeanum 30 pieces
- fragrant leaves 1-2 sheets
- minced garlic Appropriate amount
- pepper Appropriate amount
- red pepper Appropriate amount
- salt Appropriate amount
- sesame oil Appropriate amount
- soy sauce Appropriate amount
Steps
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Wash the rice and soak it in water for 24 hours
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Use a broken-wall food processor to beat into fine rice pulp
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The rice paddle needs to be bleached for 7 days. During this period, the water needs to be changed once a day. Add an appropriate amount of salt to the bleached rice paddle and set it aside
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Prepare dried chilies, Sichuan peppercorns, ginger, scallions, bay leaves, and cinnamon, and pack them in gauze bags
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Add water to the casserole, add bones, seasoning packets, salt, cooking wine, soy sauce, cook over low heat for 1 hour, take out the bone seasoning packets, add chicken essence and make juice
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Mix glutinous rice flour and rice flour starch in a ratio of 1:1:1, add an appropriate amount of water and salt to make a thicker rice paste, cut the pork belly into pieces, add salt, dark soy sauce, cooking wine and pepper and marinate for 1 hour
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Marinate plum pork (pork belly) with oyster sauce, barbecued pork sauce, dark soy sauce, and cooking wine for 1 hour and then bake in the oven. Grill both sides of the meat until golden brown to become barbecued pork
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Put the marinated pork belly into the rice batter, evenly coat it in the rice batter, put it into the oil pan and fry until it becomes crispy and becomes pork belly
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Peanuts are also fried and crispy
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Slice cucumbers, add salt, marinate for 20 minutes, pour out the water, add sugar, rice vinegar, and salt to adjust to a sweet and sour taste
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Let the juice cooked with bone seasoning cool, then take a larger bowl, pour cold boiled water into it, add rice vinegar, sugar and salt to make a sweet and sour sauce with a sweet and sour taste
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Let the barbecued pork cool and then slice into pieces, then cut the fried pork belly into cubes
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Boil water in a steamer, take an eight-inch plate, add the bleached rice paddle, let the rice paddle evenly spread on the plate, put the rice paddle in the steamer and steam for 3 minutes over high heat until the rice paddle forms a skin
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Take it out and put it into cold boiled water, peel off the powder skin and apply a layer of peanut oil
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Cut into large pieces and put on a plate, add brine
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Add chopped pork belly, barbecued pork, peanuts, sweet and sour cucumber, minced raw pepper, minced garlic, sweet and sour sauce, and sesame oil on top of the noodles and serve
