raw material

20g of chicken breast, pork tripe head, pork loin, mullet, water-fried squid, fried fish tripe, ham, coriander, onion, quail eggs and clean chicken nuggets, 20 delicious photos of Yunnan crossing the bridge rice noodles, 50g of water-fried bean skin, cabbage, peas, onion, bean sprouts and mushrooms, and 200g of rice noodles.

prepare

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. Then fill in three methods: the method of crossing the bridge rice noodles and the raw materials of rice noodles.

Rice flour ingredients

Half a fat hen (about 750g), half an old duck (about 750g), 3 pork bones, 50g pork tenderloin, tender chicken breast, mullet (mullet) or squid with water, tofu skin 1 slice, 25g leek, onion10g and monosodium glutamate 65438+.

manufacturing process

65438+ 2. Cut raw chicken breast and pork tenderloin into thin and transparent slices and put them on a plate. Cut mullet (or squid) into thin slices, blanch them in boiling water, then take them out and put them on a plate. Soak tofu skin in cold water and shred them, blanch them in boiling water for 2 minutes, then rinse them in cold water for later use. Wash leeks, blanch them in boiling water, take them out and change knives for later use. Wash onions and parsley with clear water. 3. Soak rice, grind it into fine powder, steam it, press it into vermicelli, scald it with boiling water for two or three minutes, and finally rinse it with cold water, each bowl is150g; 4. When eating, put 20g of chicken and duck meat in a deep bowl, spoon the cooked soup into the bowl, and add salt, monosodium glutamate, pepper, sesame oil, lard or chicken and duck oil and sesame Chili oil to keep the temperature in the bowl at a high level. After the soup is served, put the chicken, pork and fish fillets into a bowl in turn, gently stir them with chopsticks until cooked, and then put the leeks into the soup.

Characteristics of rice noodles

The soup is delicious, the meat slices are fresh and tender, and the taste is unique.

Edit this exercise of crossing the bridge rice noodles 2

Rice flour ingredients

Hua Liu Hong lvde rice noodle

Ribs 300g, fresh chicken 1/2, fresh duck 1/2, Yunnan ham 100g, ginger 1 (50g), 2 teaspoons of salt (10g), cooked rice flour 200g, fresh grass carp 80g.

manufacturing process

1. Wash ribs and fresh chickens and ducks, cut into large pieces, put them in boiling water, roll off the blood foam, take them out and rinse them off; 2. Put the above materials, loose ginger slices and Yunnan ham into a pressure cooker (or a large casserole), add about 4-5 times of water to the solid materials, first boil with strong fire, then turn to low fire, and stew with low fire for more than one hour; 3. Add salt, and the last one should be a thick white soup with a layer of bright oil floating on the surface; 4. Cut fresh grass carp and fresh tenderloin into extremely thin slices for later use (to prevent the surface from drying out, you can code it first and cover it with plastic wrap); 5. Put the boiled thick soup into a large bowl with heat preservation, add fresh fish slices, fresh tenderloin slices, mung bean sprouts, pickled mustard tuber and leek in turn, add raw quail eggs, add salt and white pepper; 6. Let it stand for 2 minutes, then add the boiled rice noodles and sprinkle with shallots.

Method for preparing rice flour raw material

Pour the rice into a wooden barrel, soak it in cold water for half an hour, drain the water, control the drying, and grind the rice into flour, or grind the rice into flour with a pulverizer. Mix rice flour and cold water into a rake. The water surface ratio should be that the surface energy of the back rake naturally gathers into a plane, and the surface is not knotted and thinner than Yuanxiao. Send the prepared rake to the rice noodle press (the old method is manual operation, using very bulky rice noodle pressing equipment). 15 minutes later, the rice noodles are ripe. Rice noodles are hung for 24 hours, rejuvenated and dispersed in water.

Soup-making method

Chop the ribs, cut off the big bones and cook them with chicken, duck and ham. Bring the fire to the boil first, then simmer slowly, but don't melt all kinds of soup. Ham is fished out earlier, and chickens and ducks can still be cooked as cold dishes. Big bones continue to cook to extract bone oil and dissolve calcium. You can put pepper, monosodium glutamate and salt in the soup. You can also just put salt. Preparation method of fresh materials: freshwater fish should be used far away, especially tender and odorless. After washing, cut it into very thin sashimi and put it on a large plate with the cut fresh tenderloin. Wash the bean curd skin, cornflakes (or fresh bamboo shoots) and agaric, and put them on a plate. Cut parsley and onion into sections (such as cutting small flowers with other fresh ingredients such as pea seedlings) and sprinkle with cooked sesame seeds. When eating, rice noodles, soup bowls and fresh ingredients are packed in three tableware, and one dose is served. Fresh ingredients are put in a hot soup bowl (noodle soup must be covered with oil, and the soup temperature is high), and then rice noodles are eaten with fresh ingredients.

Edit this exercise of crossing the bridge rice noodles 3

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. Three strong hens and two old ducks can't! 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. 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. What fish and shrimp rice noodles?

Ham is cooked in it, which is made by people who don't know how to cook. The five flavors are "blended", not stewed in one pot, so the boiled soup loses the fresh and fragrant characteristics of rice noodles.