Rice flour is made of high-quality rice by fermentation, pulping, filtration, cooking, extrusion, cooking and other processes. Rice noodles are slender, white and elastic, and can be eaten in various ways. Yunnan rice flour can be divided into two categories, one is made of fermented rice and ground into powder, commonly known as "sour rice flour", which has complex technology and long production cycle. Features: Rice noodles are good in bones and muscles, smooth and sweet, and have obvious rice fragrance, which is a traditional production method. The other is to grind the rice and put it directly into the machine for extrusion molding, and use the heat of friction to gelatinize the rice, which is called "dry pulp rice flour". Dry rice noodles are dried "dry rice noodles", which are easy to carry and store. It's cooked and swollen when you eat it. Dried rice noodles are hard, chewy and long, but lack the flavor of rice. "

Rice flour is an ancient food. In the ancient cooking book "Food Times", rice flour was recorded as "charm". Interpretation of Ci, which was recorded in Sui Shu, was lost in the Southern Song Dynasty. The original meaning of "charm" is polished rice, which is extended to "polished rice" In Yao's craft, the "dish" is made by grinding glutinous rice into powder, adding honey and water, adjusting it to a moderate thickness, pouring it into a bamboo spoon with holes drilled in the bottom, and the powder slurry flows out into fine lines, then putting it into a pot and decocting it with ointment, that is, rice noodles. Polished rice is ground into refined powder, and refined food is made of refined powder, because rice flour has the name of "lasting appeal". Because of its outflow, it is familiar, chaotic, entangled and entangled, also known as "disorderly accumulation".

In the Song Dynasty, rice noodles, also known as "rice noodles", can be dried, white and bright, as fine as silk thread, and can be given to others. Chen Zao's Shi Chao, the River's Lake Chief? Hotel Sanfu said: "A wisp of powder, a wisp of reins. Evenly cocoon and spin silk, moisten goose and remove fat. The method of Wu Nong is different, and Chu can stand against the wall. This jade food, take my vegetable intestines. Seven tendons are empty and slippery, still sweet. "At that time, Xu Nanqing wrote the poem" Making a Nest with Rice Noodles ",which shows that the dried rice noodles at that time were bird's nest-shaped, just like the dried rice noodles made in Kunming today.

During the Ming and Qing Dynasties, rice noodles were also called "rice cakes". Vae's "Song's Health Department" said: "The rice is disgusting, the sound is rancid, and Xie Dieshan said:' rice noodles'." There are two ways to make it. First, "japonica rice is very clean, and glutinous rice is absolutely fine. The soup is slightly hard and cooked in a pot. A little mixed powder, "doing links, breaking thin strips, grumpy. "Boil it in fat juice and mix it with pepper, pepper, soy sauce and onion." Secondly, "Add rice slurry to the powder to make a paste, knead it into a ball like mung bean powder, put it in soup and put it in a kettle."

There are still two ways to make Yunnan rice noodles: one is to ferment rice and grind it, commonly known as "sour rice noodles". Its process is complex and time-consuming to make, but it is smooth and sweet, with a fragrant rice flavor, which is a traditional method. Secondly, the rice flour is directly put into the machine for extrusion, and it is gelatinized and shaped by the heat of friction, which is called "dry rice flour", and it is "dry rice flour" after drying, which is convenient for carrying and storage. It swells when cooked and eaten. Dried rice noodles are hard, chewy and long, but not as fragrant as sour rice noodles.

Yuxi pot rice noodles

Zhai Yong 'an, a native of Jinguanying, Yuxi, was the first to introduce small pot rice noodles from Yuxi to Kunming. He lost his father when he was young and his family was extremely poor. His mother went to Kunming to make a living by weaving and remarried to a man who sold jiaozi in Sichuan. Sichuanese taught a set of skills for jiaozi. After his stepfather died, Zhai Yong 'an picked jiaozi and sold it along the street. In the early 1920s, he applied the cooking method of Yuxi small pot, spread it to Kunming, and constantly improved it. 1938, Zhai Yong 'an went to Duanshi Street to operate. There are three small pot cooking shops in Duanshi Street, all of which taste good, but Zhai Yong 'an is the most prominent one. Up to now, some old Kunming still remember the pot rice noodles in Duanshi Street.

Cauldron Wang Chang rice noodles

"Rice flour is made of high-quality rice, which is fermented, beaten, filtered, cooked and extruded, then soaked in cold water, rinsed and cooked for consumption. Rice noodles are slender, white and elastic, cooked with ingredients, and both cold and hot food are delicious. Yunnan people take the way of eating rice noodles to the extreme: the cooking methods are cold, hot, marinated and fried; There are countless ingredients, such as braised pork, crispy whistle, three delicacies, sausage, fried sauce, eel, bean curd and so on.

Tofu pudding rice noodles

Boiled tofu brain _ _ Tofu brain (The advantage of boiled tofu brain is that it will drain water and become smaller and smaller. It tastes good and looks good when mixed in rice noodles. ) First scald the rice noodles with hot water, put them in an earthenware bowl, then scoop a spoonful of tofu into the dough, then put all the seasonings in turn, and you can enjoy them.

cold?noodles

Rice noodles can be eaten cold, called cold rice noodles, which is very popular in Yunnan. There is a folk song called "rice noodle stand is the most lively, Chili is sour, vinegar is with Chili." A bunch of girls eat rice noodles and their mouths are so hot that they whistle. "

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References:

1. Baidu knows that crossing the bridge rice noodle soup is a rich and delicious soup made of big bones, old hens and Yunnan Xuanwei ham after a long time. There are two specific production methods:

2. 1. Traditional way: chicken, duck, pig bone, pig's paw, pig's elbow, pig's belly and other raw materials that are easy to make the soup white. When stewing soup, water should cover the ingredients inside. Boil the water first, then boil it in cold water, skim off the foam, add the onion ginger wine, and slowly roll until the soup is thick and milky.

3.2. Convenient way: There is a concentrated bone soup called Milk Soup King on the market. I went to a restaurant to eat rice noodles, asked for a sample and made it myself. The effect is not bad. It's not much different from my own bone soup, but it's simple and convenient to operate. Can be mixed in a certain proportion. It is suggested that friends who do catering can give it a try and directly search for companies like Milk Soup King on the Internet. Tel: 023-6752309 1

What are the ingredients of rice noodles?

The composition of rice flour is rice flour, and other starch and food additives are added in modern industrial production. 1 is made of fermented rice and ground, commonly known as "sour rice flour". Its technology is complicated and time-consuming to make, but its bones and muscles are good, smooth and sweet, and it smells like rice. 2. After rice milling, it is directly put into the machine for extrusion and gelatinized by the heat of friction, which is called. Easy to carry and store. When eaten, it will swell when cooked. Dried rice noodles are hard, bite, and long, but not as fragrant as sour rice noodles. There are many dried rice noodles on the market now, so sour rice noodles have to go to a place, such as Yunnan. Practice of crossing the bridge rice noodles: raw materials: chicken breast, pork belly, mullet, squid water, fish belly oil, ham, coriander and onion. 2. The rest of the materials are boiled in another pot, cooled, cut into sections and put on a plate; 3. Chop coriander and onion and eat them with oil pepper and scalded rice flour; 4. When the chicken oil is burned to 70% heat, put it in a bowl, pour in the cooked broth, and add seasoning to serve; When eating, blanch the sliced meat first, then blanch the vegetables slightly, then add rice noodles, sprinkle with chopped green onion and coriander, and serve. Other ingredients can also be added. Rice noodles can also be cold, pickled and cooked in a small casserole. Depending on your preference, you can search the practice online.

The method of rice noodles is introduced in English. The method of making rice noodles is written in English. Thank you.

Their delicious food: Yunnan raw materials: chicken hibiscus, pork belly head, pork kidney mullet, squid, water, oil, Du Yu, ham, coriander, onion, blue cheese seasoning each 20g, water, bean skin, cabbage, Wandou tip, onion, bean sprouts, mushrooms 50g, and Mixian 200g. Legal system: 1. Sliced meat material is cut thin, and your water cooler in Zhuo Wei is bleached; 2. Blanch the remaining materials in another pot of water, and plate them in sections after floating and cooling; 3. Coriander, chopped green onion, Chili oil and rice noodles from Tang Guo are served together; 4. Pour the seven-ripe chicken oil sauce into a bowl, pour the boiled broth, and add seasoning to serve; 5. When the first fresh meat is white-hot, slightly heat the green vegetables, and then eat a little conghua under the rice noodles, at the top of the parsley. Crossing the bridge rice noodles belongs to Yunnan cuisine. Ingredients: chicken breast, pork tripe, kidney, mullet, fried squid, fried fish tripe, ham, coriander, onion and clean chicken nuggets, fried bean skin, Chinese cabbage, pea tip, onion, bean sprouts and mushrooms, 50g each, and rice flour, 20g each.

Methods: 1. Slice the meat separately, blanch it with seasoning, then rinse it and put it on a plate; 2. The rest of the materials are boiled in another pot, cooled, cut into sections and put on a plate; 3. Chop coriander and onion and eat them with oil pepper and scalded rice flour; 4. When the chicken oil is burned to 70% heat, put it in a bowl, pour in the cooked broth, and add seasoning to serve; 5. When eating, blanch the meat slices first, then blanch the vegetables slightly, then rice noodles, sprinkle with chopped green onion and coriander.

Preparation method and formula of rice flour

Spicy powder practice: slice the meat separately, blanch it with seasoning, then rinse it and put it on a plate; The rest of the materials are boiled in another pot, cooled, cut into sections and put on a plate; Chop coriander and onion, and eat with oil pepper and scalded rice flour; When the chicken oil is heated to 70%, put it in a bowl, pour in the cooked broth, and add seasoning to serve; When eating, blanch the meat slices first, then blanch the vegetables slightly, then rice noodles, sprinkle with chopped green onion and coriander.

Ingredients: fried Chili sauce; Peanuts can be fried well, can be crushed with a knife, and hot pot ingredients are packed in small packages. Salt, monosodium glutamate, minced meat and aniseed can be replaced by 13 incense, which tastes good, soy sauce and bone soup.

Practice: Stir-fry minced meat first, heat the pot, add some salad oil, stir-fry minced onion and ginger, then pour minced meat into the pot and stir-fry later. Be sure to fry the oil, then use soy sauce to change color, add cooking wine, aniseed and salt, and fry for a while. Put the right amount of salt and monosodium glutamate into a bowl, put the hot pot into a bowl and melt it with bone soup. After the rice noodles are soaked, put them into the leaky boiling water, and then put them into the bowl after three minutes. Finally, add minced meat, peanuts and peppers, and a bowl of spicy rice noodles will be ready.

Making rice noodle recipes?

Bridge noodle practice

Raw materials:

20g of chicken breast, 20g of pork belly, 50g of pork loin, 50g of mullet, 50g of water-soaked squid, 20g of fish belly soaked in oil, 20g of ham, 20g of coriander, 20g of onion, 20g of clean chicken nuggets, 50g of water bean skin, 50g of cabbage, 50g of green onion, 50g of bean sprouts and 20g of rice noodles.

Method:

1. Slice the meat separately, blanch it with seasoning, then rinse it and put it on a plate;

2. The rest of the materials are boiled in another pot, cooled, cut into sections and put on a plate;

3. Chop coriander and onion and eat them with oil pepper and scalded rice flour;

4. When the chicken oil is burned to 70% heat, put it in a bowl, pour in the cooked broth, and add seasoning to serve;

5. When eating, blanch the meat slices first, then blanch the vegetables slightly, then rice noodles, sprinkle with chopped green onion and coriander. For more detailed practices and recipes, please consult Chongqing Hua Fei Food Technology Extension Service Co., Ltd.

The harm of eating rice noodles

Eating rice noodles often is very harmful. The reasons are as follows: Alum is used to make rice noodles, and eating too much will greatly increase the risk of Alzheimer's disease.

How to make ordinary home-cooked rice noodles?

1, material preparation: dried pepper, dried sea pepper, fragrant leaves, crystal sugar, bean paste, chafing dish bottom material, if any, add a piece for later use; Cut onion into small pieces, ginger into two pieces, and garlic cloves into large pieces for later use; Wash and cook Shanghai Green and Lentinus edodes, soak in cold water and cut into sections for later use; Shred lean meat for later use. You can put some raw flour and stir it for later use.

2. Stir-fry the fragrant dry ingredients in medium heat. 3. Add the onion, ginger and garlic. 4. Add the hot pot ingredients and stir fry. Be careful not to be too big, otherwise it will paste the pot. 5. Add bean paste and stir fry. 6. add soy sauce. 7. Add shredded pork and stir fry. If it is too dry, you can add a little water. 8. Half a spoonful of salt. Stir-fry a few times and take it out for use. 9. Take another pot. Boil water 10, boil rice noodles 10- 15 minutes, turn off the fire and soak in the pot for 5 minutes.

Practice and ingredients of rice noodles

Practice of home-cooked shredded chicken rice noodles

Raw materials: rice noodles, fungus, rape, chicken legs, ginger slices, peppers, salt, chicken essence and broth (powder).

Among the raw materials needed for homemade shredded chicken rice noodles, diced carrots are useless after careful consideration, because there seems to be no diced carrots in the rice noodles I ate before.

How to make home-cooked shredded chicken rice noodles;

1. Soak auricularia auricula, tear it into small pieces of appropriate size, wash it for later use, and wash chicken legs and diced meat for later use.

2. Mix auricularia, diced chicken, ginger slices, pepper segments, salt, chicken essence, broth (powder) and Chili oil (very important, rice noodles without Chili oil are not delicious enough. ) put it in a pot, add water to boil the soup and boil it for 30 minutes.

3. At the same time, boil the soup with clear water in another pot, turn off the fire, add rice noodles, stir well, cover with stew 10~30 minutes, take out and soak in cold water.

Tip: Different rice noodles have different soaking time. You'd better look at it often when soaking rice noodles. If the rice noodles are soaked enough to be clipped off with chopsticks, it will be appropriate. Too hard or too soft is not good.

4. After the soup is cooked, take out the soaked rice noodles and drain them, and add them to the soup together with rape. Small fire can be cooked in a minute.

That's all. One thing to note is that when making this home-cooked rice noodle, you must add more water to the soup, and at the same time you can appropriately increase the amount of broth and chicken essence, as well as Chili oil. This kind of rice flour is delicious.