When making rice noodles, prepare rice noodles, leeks, Chinese cabbage, ground meat, soy sauce, sauerkraut, oil pepper, etc. Now, you can start. First, put water in the pot. After the water boils, put the Chinese cabbage and leek into the pot. After boiling, put the minced meat into the pot and cook together. You can put sauerkraut and rice noodles at this time. After boiling, you can add soy sauce, pepper, chicken essence and salt. The amount of seasoning can be added according to personal taste.
Now the ingredients of fried rice noodles are almost the same as those of boiled rice noodles. Let's start cooking. First, heat the wok, pour in the oil, when the oil is 70% hot, add the ground meat, stir-fry the meat until it is 80% cooked, add the Chinese cabbage, leek and sauerkraut, add the rice noodles, stir-fry for about two minutes, then add various seasonings, stir-fry evenly and then take out the pan.
Homemade Yunnan crossing the bridge noodles
Preparation time: 10 minutes Cooking time: 70 minutes Features: the soup is fragrant, the rice noodles are smooth, and all kinds of umami are integrated.
Ingredients for thick soup: ribs 300g, fresh chicken 1/2, fresh duck 1/2, Yunnan ham 100g, ginger 1 (50g), and 2 teaspoons of salt (10g).
Ingredients of rice noodles (1 big bowl): 200g of cooked rice noodles, 80g of fresh grass carp, 80g of fresh pork tenderloin, quail eggs 1 piece, 30g of leek, 30g of onion, 30g of pickled mustard tuber, 30g of mung bean sprouts, 1 teaspoon of salt (5g) and/kl.
● Thick soup practice:
1. Wash ribs and fresh chickens and ducks, cut them into large pieces, put them in boiling water, roll off the blood foam, take them out and rinse them off.
2. Put it into a pressure cooker (or a big casserole) together with scattered ginger slices and Yunnan ham, and add about 4-5 times of solid water. Bring the fire to a boil, then simmer for more than 60 minutes.
3. Add salt, and the final thick soup should be thick and white with a layer of bright oil floating on the surface.
● Rice noodle practice:
1. Cut fresh grass carp and fresh tenderloin into extremely thin slices for later use (to prevent the surface from drying out, it can be weighed and covered with plastic wrap).
2. Put the boiled thick soup into a large bowl with heat preservation, add fresh fish fillets, fresh tenderloin, mung bean sprouts, pickled mustard tuber and leek in turn, add raw quail eggs, add salt and white pepper.
3. Let it stand for 2 minutes, then add the boiled rice noodles and sprinkle with chives.
Crossing the bridge rice noodle consists of three parts: soup, sliced tender meat, rice noodle and fresh vegetables. This soup is well made. Choose Wudingzhuang hen, local old duck and pig bone stew. The key point of making soup is to carefully select the ingredients, and put the raw materials and water in proportion. No water is allowed in the middle. Bring the fire to a boil, skim off the floating foam and simmer slowly. Prepare fresh soup, season with salt, monosodium glutamate and pepper, and pour hot chicken oil into the soup when putting it in a bowl. Oil floats on the noodle soup to keep it warm. Meat slices are divided into high school models and popular models according to different price grades. Generally, there are white meat slices, ham slices, pork tenderloin slices and waist slices. Five kinds of raw materials are served in plates, one for each person. High-grade products include sea cucumber, pork belly, mullet, squid, pork tenderloin, fresh chicken breast, ham and so on. The grade of crossing the bridge rice noodles mainly depends on the type of meat slices, whether seafood is added, the quantity and the form of plates. In addition to meat raw materials, there are seasonal vegetables such as pea tips, leek moss, grass buds, chopped green onion, chopped parsley, and water-made tofu skin.
When eating, use a large magnetic bowl, first add the cooked chicken oil, monosodium glutamate and pepper noodles, and then scoop the soup of chicken, duck, ribs and pork bones into the bowl and serve it on the table for later use. At this point, the boiling soup is covered with a thick layer of oil, but diners must not drink the soup first to avoid burns. Knock pigeon eggs into the bowl first, then add raw meat such as sashimi, sliced meat, chicken, pork liver, kidney flower, squid, sea cucumber and belly slices in turn, and gently stir with chopsticks to avoid sticking together. When the fresh meat slices are white and ripe, they can be taken out and dipped in seasoning for drinking. At this time, all kinds of vegetables, tofu skin and rice noodles were immediately put into the oil soup bowl. Sprinkle chopped green onion and coriander to serve, or put vegetables and rice noodles into scalded pork slices to eat together. The taste is particularly rich, delicious and nutritious, which often makes Chinese and foreign diners full of praise. Crossing the bridge rice noodles embodies the exquisite and rich raw materials, exquisite craftsmanship and special eating methods of Yunnan cuisine, which enjoys a high reputation at home and abroad.
Because the soup of crossing the bridge rice noodles is generally above 80 degrees Celsius, after the soup is served, remember not to rush to taste it, otherwise it will burn your lips and tongue tip. This is a snack with strong local characteristics, which integrates delicious food, self-cooking and self-blending. Diners can cook and mature all kinds of animal raw materials according to their own tastes, and add semi-cooked vegetables and rice noodles to the soup to heat it to make it fully mature. Because all kinds of meat slices are boiled with fresh soup, they are extremely delicious, tender and delicious, suitable for all ages. The soup is generous and oily, and the rice noodles are slippery, so they won't get tired after eating for a long time.
☆ Pot rice noodles ☆
Material preparation: rice noodles (called rice noodles in some places, but one by one like a thread)
Fresh ground meat (occasionally use hind leg meat or front leg meat)
Sauerkraut (this is more important. Bad sauerkraut will ruin the taste of the whole bowl of rice noodles.
Leek, pea tip, soy sauce, monosodium glutamate, salt and other seasonings.
First, put a small copper pot (instead of a milk pot) into the stock (instead of water, the taste will be greatly reduced)
Put it on the fire to boil, then cook the fresh ground meat (200 grams of rice noodles is about 50 grams of meat), and put the ingredients into the pot one by one (don't put monosodium glutamate, it will be bad for your health if you cook it for a long time).
You can put the rice noodles in after boiling.
Mix well, boil again, and then add monosodium glutamate to the pot.
Such a bowl of delicious small pot rice noodles is ready, hehe, isn't it very simple?
First of all, rice noodles were brought to Yunnan by mainlanders in history. Friends in Yunnan should not be unhappy to hear that. According to the existing ancient books, it existed at least in the Song Dynasty, when it was called "Misuo".
There are two kinds of rice noodles in Yunnan: one is to grind fermented rice into powder, commonly known as "sour rice noodles", which has complicated 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 can also be dried into "dry rice noodles", which is convenient 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.
The "rice noodle" made in Song Dynasty is the latter kind of "dried rice noodle". Until now, this kind of rice noodle is called "rice noodle" and "dried rice noodle" in Guangdong and Guangxi.
In recent years, some rice noodle shops opened by Yunnan people have appeared all over the country. However, due to the complexity of making sour rice noodles and the large equipment required, these restaurants can only use "dry rice noodles". This is not cheating customers, but in Yunnan, the birthplace of crossing the bridge rice noodles-Honghe Prefecture, it also prefers dry pulp to sour pulp. The sour rice noodles in Kunming are factory-produced.
Everyone should know all kinds of legends about crossing the bridge rice noodles, and legends belong to legends. The appearance of crossing the bridge rice noodles is inspired by the "shabu shabu" in the north, and it is a "hybrid" produced by the cultural exchange between Yunnan and the north.
The key to crossing the bridge rice noodles lies in a bowl of soup, which is very particular. Besides pig bones, two strong hens and an old duck must be used as raw materials. Some people say, can't I use three strong hens and two old ducks? No way! This is the chef's accumulated experience for many years, so that the soup cooked is fresh and must be an old duck!
Chickens and ducks should be slaughtered now, and the chicken blood should be kept. Boil pig bones and chickens and ducks for four or five hours with strong fire. Take out all the things in the soup, crush the chicken blood and put it into the soup, and keep stirring. At this time, chicken blood will condense the impurities in the soup, and the soup will change from milky white to clear and bright. Remove the sediment, then add the pig bones and simmer for an hour or two.
Nowadays, rice noodle shops generally do not use this technology. In order to ensure that customers can see that their soup is really stewed with pig bones and chicken, (many soups don't use old ducks, but use feed chickens produced by chicken farms) the color of the soup is deliberately kept milky white. If milky white is not enough, throw a tube of "bait block" (also a food made of rice in Yunnan) into the soup as white as possible. Gee, it was a slip of the tongue. This is one of the secrets of cooking today!
Now some people who make rice noodles across the bridge think that the more things cooked in the soup, the better the taste. All kinds of fish and ham are cooked in it. This is made by people who don't know how to cook. The five flavors should be "mixed" instead of stewed in one pot, so that the boiled soup loses the delicious and refreshing characteristics of crossing the bridge rice noodles.
When the soup is finished, let's talk about the ingredients. The chicken pieces in the rice noodles crossing the bridge can't be cut out and put into the soup as usual. They must be marinated with a small amount of salt, spiced powder and other condiments before being put into the plate. If pork loin and pork belly slices are used as ingredients, you have to blanch them with boiling water. Why are you doing this? Remove the smell.
After putting chicken, tenderloin slices, pork tenderloin slices and other meat dishes on the plate, vegetarian dishes should be prepared. There is an essential vegetarian dish in the authentic crossing the bridge rice noodles, that is, grass buds. Many people think that this vegetable is unique to Yunnan, but the end of the wind tells you that this kind of vegetable is carefully researched by myself. This academic achievement is disclosed to you for the first time today: Grass bud-a famous song by Su Dongpo, a great writer in the Song Dynasty: "There are three or two peach blossoms outside the bamboo, and there are duck prophets in the spring water heating." Artemisia selengensis is covered with short reed buds, which is when the puffer fish wants to come up. "The" reed bud "in the poem! Because: it is symbiotic with Artemisia selengensis, another wild vegetable that Yunnan people still eat.
Reed sprouts and Artemisia, these wild vegetables, are delicious! It's just that reed buds are extremely difficult to keep fresh. In the past, we could only use the rice noodles crossing the bridge in Honghe Prefecture. Now, because of the developed traffic, it is also found in Kunming crossing the bridge rice noodle, but it is not easy for friends from other provinces to eat it.
It seems that Su Dongpo deserves to be a gourmet. The ducks and reed buds mentioned in this poem foresee the crossing of rice noodles hundreds of years later, and by the way, there are puffer fish. No one dares to eat puffer fish now, and mullet is used instead of crossing the bridge rice noodles. Remember it's mullet, not grass carp or carp.
Another thing is to crack the boiled eggs in the soup. Quail eggs are commonly used now, but it should be pigeon eggs. Eggs are too big, quail eggs are too small, and the best eggs are pigeon eggs, neither too big nor too small, but the price is too expensive for restaurant owners to use.
It has always been said that the top layer of rice noodle soup is duck oil, which plays a role in heat preservation. This is a misunderstanding, mainly because there are old ducks in the soup. That layer of oil is lard, but after a little processing, pay attention! The secret of the end of the second-class chef's wind is coming again: when lard burns to smoke, put a piece of raw pork in it and fry it. Lard is bright yellow and more fragrant.
Before scooping the soup into the sea bowl, put a little sweet soy sauce and pepper unique to Yunnan in the bowl. For customers who eat spicy food, Chili oil should also be put at this time. Nowadays, people in Yunnan should pay attention to eating rice noodles across the bridge in restaurants. When serving soup, they must put oil peppers, so that they will be fragrant. Remember to remember!
After talking for a long time, have a drink.
Then go on to say that the sour rice noodles used for crossing the bridge should not be too thick, which will affect the overall taste. Meanwhile, the more side dishes to be cooked in the soup, the better. The essence of crossing the bridge rice noodles is that after adding various ingredients and rice noodles, the original temperature will drop to just the right temperature to eat. If you want to eat all kinds of things in a bowl, I suggest you eat hot pot.
From the point of view of the end of the wind, the cross-bridge rice noodles currently sold in Kunming can best reflect this feature, and the ingredients are not more than 10 yuan.
Also tell friends from other provinces that if you have just arrived in Yunnan, or stay in Yunnan for too short, I suggest you not to be busy eating rice noodles across the bridge. The diet in every place is closely related to the local environment. The biggest problem with crossing the bridge rice noodles in Yunnan is that it is too greasy for a friend. However, if you stay in Yunnan Plateau for a period of time, you will want to eat big oil and meat because of overeating. Then you can experience the profoundness of Yunnan's diet by eating rice noodles!
However, I definitely don't eat rice noodles sold in some restaurants in Kunming. I can't stand the authentic soup, and I have to put a spoonful of monosodium glutamate, alas! Monosodium glutamate, there are even TV advertisements saying that so-and-so monosodium glutamate is the chef's secret! The end of the wind, as a rare professional chef writer on the internet, can't stand this kind of propaganda and protest that distorts the image of chefs! -It's no use.
At the end of the wind, I usually eat rice noodles across the bridge in a restaurant (I don't call names to avoid being suspected of advertising), where the chef is my teacher and the rice noodles made for customers are also very authentic, followed by a restaurant near the flower and bird market, so I won't call names. As for the cross-bridge rice noodle chain stores everywhere in Kunming, there are quite a lot of people eating, but there is a lack of professional diners.
After that, I must go shopping Go ahead, go ahead, help yourself get hooked on crossing the bridge rice noodles. You are a grandmother. Make a rice noodle crossing the bridge for everyone today! Kunming dialect is translated into Mandarin: Make a rice noodle crossing the bridge and eat it yourself.