Rice flour spice

Abstract

The invention discloses rice flour spice which is prepared from the following raw materials by weight parts: 25-35 parts of Puer tea, 15-25 parts of lotus leaves, 15-25 parts of a hawthorn, 12-20 parts of an aniseed, 12-20 parts of clove, 12-20 parts of purple perilla, 8-12 parts of cassia and 8-12 parts of chrysanthemum. The rice flour spice is specially used for preparing brine, has the advantages of simplicity in formula, and easiness for preparation, the sources of raw materials of the rice flour spice is wide; and concocted brine after being prepared by using the rice flour spice is delicate in fragrance and unique and delicious in taste, and is well received by consumers.

Description

technical field [0001] The invention belongs to the technical field of spices, and in particular relates to a rice flour spice for preparing brine. Background technique [0002] Rice noodles refer to strip-shaped and silk-shaped rice products made from rice as raw material through processes such as soaking, cooking, and layering. The texture of rice noodles is flexible and elastic. It will not be mushy when boiled in water, and it will not break easily when fried. It can be boiled or fried with various vegetables or soups. It is smooth and delicious. It is deeply loved by consumers, especially those in the south. . [0003] The taste of rice noodles depends on the brine, which is mostly made from various seasonings, medicinal materials and spices. When ordinary people prepare brine, they often fail to grasp the ratio of various raw materials, which greatly reduces the taste of brine, which in turn affects the taste of rice noodles. Contents of the invention [0004] The...

AI Technical Summary

Problems solved by technology

When ordinary people prepare brine, they often fail to grasp the ratio of various raw materials, which greatly reduces the taste of brine and affects the taste of rice noodles.