| 摘要 |
PURPOSE: A producing method of stock for rice noodles is provided to reduce the unique bad smell of meat using puer tea leaves, and to improve the palatability of the stock. CONSTITUTION: A producing method of stock for rice noodles comprises the following steps: boiling water, and mixing 100 parts of boiled water by weight with 1-10 parts of puer tea leaves by weight before heating; adding 1-10 parts of garlic by weight, 2-14 parts spring onion by weight, 10-30 parts of radish by weight, 0.2-3 parts of whole black pepper by weight, 2-16 parts of roasted onion by weight, and 1-6 parts of roasted ginger by weight into the mixture, and boiling the mixture for 30-60 minutes; removing all the ingredients except for the puer tea leaves from the mixture after boiling for 45-75 more minutes; adding water, sugar, artificial seasoning, and salt into the mixture; removing the radish from the obtain stock before filtering; and adding dried pepper into the stock, and removing the dried pepper after boiling for 10-20 minutes. |
