The authentic Lvdong snail soup powder recipe

Authentic Ludaoshou Rice Noodles Shells are traditional delicacies.Recipe They can be found in many restaurants and eateries. The authentic Ludaoshou rice noodles are varied, with diverse flavors, beloved by everyone.，Cooking Network！

Authentic Ludaoshou Rice Noodles Ingredients Introduction

Main ingredients:

50 grams of sour bamboo shoots, 20 grams of red oil, sour green beansradish dry (30 grams)black fungus(20 grams) dry rice noodles(130 grams) sour vinegar(20 grams)stock(100 grams)tofu skinpeanuts(30 grams)

Auxiliary ingredients:

2 pieces of Shanghai green vegetables(2 pieces)(pickled eggs)(1 piece)tofu soaked (3 pieces)

Authentic Ludaoshou Rice Noodles preparation steps:

First, open the bag of ludaoshou rice noodles. The first thing to catch your eye are these cute 8 small bags, each with a unique design and some green vegetables, a few pieces of tofu skin, and one pickled egg. This is indeed authentic Ludaoshou.Then, open the outer packaging; there's an aroma that blends both fragrant and "stinky" smells in the room. Among them, the sour bamboo shoots bag stands out most. Its fragrance is pleasant to the stomach and enhances appetite when tasted. Add clear red oil and rich stock, making it irresistible. Next, take out the dry rice noodles and soak them in cold water for about 10 minutes.

Boil an appropriate amount of water, then put the soaked rice noodles into the pot once it boils.

Cook until the rice noodles are soft but not too mushy, usually around 10 to 15 minutes. The actual cooking time depends on personal preference; I like mine a bit firmer.

Drain the cooked rice noodles and place them in a "bowl" using a sieve. This helps remove the liquid residue from the rice noodles, which is normal and safe to eat.

Boil various vegetables you prefer (recommend empty heart lettuce, leafy greens, and Shanghai green vegetables).

Place the prepared vegetables, peeled pickled eggs (previously explained in the recipe), sour bamboo shoots package, sour green beans package, black fungus package, tofu skin peanut package into the bowl with rice noodles. The additional ingredients do not need to be boiled.

If you want to have more flavorful ingredients, add them directly from the packaging without boiling.This step is optional: if you are in (Liuzhou), use some of these ingredients in the soup base; otherwise, skip this step. Pour red oil on top! Instant high-class feeling, right? This red oil is extremely fragrant and aromatic. Don't miss out if you like spicy food!Finally, the dish looks visually appealing with a perfect balance of quantity. The king of rice noodles in terms of both appearance and content. Start eating; one bite will make you forget the taste!

Tips:1. Always pay attention to the cooking time when boiling the rice noodles; too soft or hard is not ideal. Practice more (eat more, hahaha), and you'll naturally achieve your desired texture. 2. The sour bamboo shoots have a strong flavor but are essential. If you can't tolerate it, skip them.3. For those who don't like overly acidic dishes, skip the vinegar package.

4. The red oil is very spicy; if you cannot handle spicy food, use it sparingly or not at all.

10. Boil a little water, add the preserved flavor package and vinegar package to cook together until it boils. This guy gathers all the essence; don't ask me why I didn't simmer the shells myself—doing it this way really brings out the unique flavor (those who don't like sourness can skip the vinegar package and still have a great taste).

11. Tofu puffs, part of the standard ingredients in vermicelli soup, as they perfectly blend with the soup, becoming even more flavorful after cooking.

12. Sauce! An interesting discovery that there are some shell meat pieces in the broth; tell me, isn't it true that authentic vermicelli soup doesn't include shell meat? The broth is made from shell essence, but the soup can still have shell pieces.Shell Meat Ah, this could only be a difference between standard and deluxe versions.

13. The final step is to pour on red oil; instantly elevating it in status—do you get the high-end feel?

14. Truly both beautiful and plentiful, the king of vermicelli in terms of appearance!

15. Enjoy it, savoring a taste that leaves an unforgettable memory with each bite.

1Tips:

1. When cooking the vermicelli, control the heat and time well; neither too soft nor hard is ideal—practice more (eat several packages to get better, hahaha).

2. The taste of pickled bamboo shoots is strong but indispensable; those who can't handle it may skip them.

3. If you don't like something overly sour, omit the vinegar package.

4. The red oil packet is very spicy; if you can't handle heat, use it sparingly or avoid it altogether.