When Bai Xiaobai was thinking about it, a golden text was directly poured into his mind, and a golden dragon hovered in his mind, and immediately the new clear soup powder was upgraded.

The method of making the clear soup powder is already clear.

Bai Xiaobai rolled up his sleeves and began to show his skills.

The soup is the same for both the consommé and the consommé, and they are made with pheasant meat and figs.

In this way, the clear soup that Bai Xiaobai had just boiled could just come in handy.

As for the noodles and noodles are different, Bai Xiaobai needs to make handmade rice noodles by himself.

The system provides the materials for making rice noodles.

Rice noodles are not a powder made from ground rice in the literal sense, but a traditional Chinese snack.

It is a rice product made of strips, filaments, or flakes made from rice as raw material, through soaking, steaming and strip pressing, especially in the southern region.

Rice noodles vary from place to place in China, such as the half-finger-wide rice noodles used in the famous Cantonese delicacy Stir-fried Niuhe, and the slender dry cut noodles used in the famous local snack of Guangxi and Liuzhou.

The rice noodles that Bai Xiaobai wants to make are biased towards the latter, which are round and fine rice noodles, which are very similar to the local rice noodles in his hometown.

As for the rice used to make rice noodles, it is not other rice, but the rice used to serve rice at Bai Xiaobai's shop, Ota Rouge Rice.

The price of making rice noodles from this rice is definitely not cheap.

Bai Xiaobai sighed.

Surprisingly, however, the rouge rice provided by the system for rice noodles is not the same rice bag that is used to serve rice.

Why is the same rice in separate bags?

Bai Xiaobai asked the doubts in his heart.

A cold electronic voice sounded in my head:

[Although they are all Ota rouge rice, the storage time of the two types of rice provided by the system is different. 】

[The Ota rouge rice used to make and supply rice is a new rice within one month after harvesting and drying, and after this new rice is hulled, the rice is fresh, retains the fragrance of the rice, and the viscosity is large, soft and fragrant, and the taste is better, so it is best used for cooking rice. 】

[The rice noodles used to make clear soup powder are aged rice that has been stored for one year, and after this rice is hulled, the rice grains are firm and the viscosity is low, which makes it easier to shape and smoother when used to make rice noodles. 】

Generally, rice is stored for three months in summer and six months in winter, and the taste of rice is not good when it is outdated.

Rice is no better than rice, because it is protected by an external rice husk, so it is no problem to store it in a dry environment for two or three years.

Many times, from the electronic sound of the system, Bai Xiaobai can learn some food knowledge.

For example, this time it is said that aged rice is used to make rice noodles, and Bai Xiaobai has really heard of it for the first time.

The white cloth rice bags are all old rouge rice that has been shelled off the system.

Bai Xiaobai scoops out a certain amount of aged rouge rice.

First of all, the first step is panning.

After washing twice, pour into the black technology rice soaking device.

This equipment is the same as the equipment used to make the glutinous rice in Yipin Lotus Fragrant Glutinous Rice Chicken.

The method of use is already quite familiar to Bai Xiaobai.

Drops –

After two minutes, the Ota rouge rice was ready.

The water in which the rice was soaked was still very clear, and the pink carmine on the surface of the rouge rice did not dissolve into the water, while the rouge rice had swelled by nearly half.

Bai Xiaobai pinched a grain of rice and gently twisted it with the power of his thumb and index finger, and the rouge rice immediately collapsed, indicating that the rice was soaked quite well and could proceed to the next step-grinding.

This is a crucial step in making rice noodles and directly affects the taste of rice noodles.

When some people eat rice noodles at street stalls outside, they always feel that rice noodles are not the taste of childhood memories, especially for children from rural areas.

One of the big differences is that the vast majority of rice noodles today are purely mechanically ground rice milk, while in the early years, they were ground by hand.

The biggest difference between mechanical grinding rice milk and hand grinding rice milk is that although the former is highly efficient, the machine will heat up during mechanical processing, and the thermal movement will have an unpredictable damage to the nutrients of rice milk.

The black technology equipment used by the system to grind rice milk is the thousand-year-old stone mill of Wu Zetian used to make the tofu ingredients in Super Mapo Tofu.

This ancient stone mill is a combination of modern black technology and traditional ancient equipment, in addition to grinding tofu accidents, grinding rice milk is not a problem.

Bai Xiaobai poured the soaked Ota rouge rice into the funnel above the ancient mill, started the machine, and adjusted the drip rate of the water bag.

Brushed up——

Pink rice milk slowly flowed out from all sides of the grinding disc.

Bai Xiaobai approached the grinding plate and sniffed slightly, although the rouge rice is a year-old rice, it still has a strong rice fragrance.

The efficiency of the thousand-year-old stone mill is very high, and in less than a minute, the Mitian rouge rice milk is grinded.

The ground rice milk is poured into the cotton bag with many capillary pores provided by the system, and the bag mouth is tightly tied and the pressure is applied to remove the water in the rice milk, so that the water in the rice milk can be completely discharged.

When the water is removed, the rice milk turns into a rouge-colored lumpy wet powder.

Crush the flour by hand, put it in a stainless steel basin and stir it thoroughly to make the wet powder very flexible, and finally knead it into a kueh dough.

The prepared kueh dough is put on the steamer.

The steamer uses a steaming drawer for a lotus-flavored glutinous rice chicken.

After steaming for about 3 minutes, the kuay dough is steamed.

Of course, the kuay dough is not fully steamed, and the doneness at this time is only about seven or eight medium-rare.

The steamed dough is removed, kneaded into a cylindrical shape, and placed into the rice flour forming press supplied by the system.

The bottom of the press is filled with circular "rice noodle holes" the thickness of USB cables, and under the action of pressure, the cylindrical kueh dough is squeezed into strands of rice noodles through the copper.

Bai Xiaobai took a plate and continued under the equipment.

After a while, the rice noodles needed for the consommé powder were made.

Bai Xiaobai picked up one with chopsticks.

The length of each rice vermicelli is exactly the same, the color is like rouge, full of luster, and the appearance is excellent.

After the rice noodles are finished, start the official scalding of the rice noodles.

Add water to a pot and bring to a boil.

Bai Xiaobai picked up the bamboo fence, filled it with a certain amount of rouge rice noodles, and put it in boiling water to blanch.

Unlike noodles, rice noodles themselves are already seven or eight medium-cooked, so if they are cooked for a long time, it is easy to boil them apart and boil them out, and the taste is not good.

Bai Xiaobai silently counted and prepared a sea bowl.

After about 10 seconds, lift the bamboo fence and pour the cooked rouge rice noodles into the sea bowl.

Scoop up the piping hot boiled pheasant fig broth and pour it over the rice noodles.

The rice noodles are flipped in the boiling soup, like a long pink dragon swimming in the water, which is very visually aesthetic.

There is no need to add green onions to enhance the fragrance, nor do you have any slices of meat, not even green vegetables, and there is no addition of chili sauce, soy sauce, and vinegar.

An extremely light consommé powder is done.