How to make Yunnan rice noodles ~ ~ ~

Rice flour is a linear food made of high-quality rice through fermentation, pulping, orange filtering, steaming, extrusion and cooking. Rice noodles are slender, white and flexible, and can be eaten in various ways. Small pot rice noodles are the most popular snacks. This product is made of a special small copper pot and a bowl. It is characterized by hot soup, fresh taste and refreshing taste. Especially suitable for eating in winter.

raw material

Ingredients: rice flour 120g.

Ingredients: 50g of minced meat, 0g of pea tip and leek each10g, 5g of pickled leek.

Seasoning: 2 grams of refined salt and Chili oil, 3 grams of fresh soy sauce, monosodium glutamate 1 gram, sparerib soup 100 ml.

prepare

(1) Put a small copper pot on a special stove, pour soup, add minced meat when boiling, add rice noodles, add salt, soy sauce, pickles and monosodium glutamate in turn, add leeks and pea tips after boiling, and pour Chili oil into the fruit.

(2) When filling the bowl, first pour the chopped meat into the pot on the rice noodles to show the characteristics of chopping meat.

Key points of operation

(1) It is advisable to use sour rice flour, which tastes good; Dry rice noodles have low moisture content, but poor fermentability and poor taste. If you want to use it, you should soak it in water in advance, so that you can absorb some water to make up for the shortage.

(2) Vegetables pickled with water taste good, and dried pickles such as winter vegetables should be avoided.

How to make rice noodles at home?

Stir-fry some minced onion and ginger with red oil or bean paste, put some bone soup in a spare casserole, or use water directly. Put the rice noodles after the water boils, and the soaked rice noodles will be cooked in a minute or two. Turn off the fire and put it in a bowl, add seasoning, pour the minced meat with red oil, and it's ok! Supplement: Add cooked beef slices when frying leeks and ginger. Ingredients: onion ginger, bean paste, salt, monosodium glutamate, rice flour seasoning, pepper, that's all. You can use your imagination and add some existing seasonings. Don't mix them up. Rice noodles are the most famous cross-bridge rice noodles among Yunnan snacks. The cuisine belongs to Yunnan cuisine: Yunnan cuisine raw materials: chicken breast, pork belly, pig kidney, mullet, water-fried squid, oily fish maw, ham, coriander, onion, clean chicken, water-fried bean skin, cabbage heart, pea tip, onion, bean sprouts and mushrooms, 200g each, and rice noodles. 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. How to eat cross-bridge rice noodles The cross-bridge rice noodles consist of soup, sliced rice noodles and seasonings. When eating, use a large magnetic bowl, first put 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 time, the boiling soup is covered with a thick layer of oil and not steamed, but diners must not drink the soup first to avoid burns. Knock pigeons and chicken into a bowl first, then add raw meat such as sashimi, sliced raw meat, chicken, pork liver, kidney flower, squid, sea cucumber and belly slices in turn, and gently stir with chopsticks to make the raw meat cooked. Then add cooked meat such as crispy pork and barbecued pork, then add peas, tender leeks, spinach, bean curd skin and rice noodles, and finally add soy sauce and Chili oil. 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 rich raw materials, exquisite craftsmanship and special eating methods of Yunnan cuisine, and enjoys a high reputation at home and abroad. The origin of crossing the bridge rice noodles has a history of 100 years, and its origin has a beautiful and moving story. Crossing the bridge rice noodles originally originated in Mengzi County in southern Yunnan. According to legend, there is a South Lake outside the city (it still exists). The lake is clear as blue, with weeping willows lining it. There is an island in the middle of the lake. There are pavilions on the island. In addition, there are green bamboo forests and towering old trees here. Beautiful and quiet scenery, fresh and pleasant air. It is a good place for students nearby to learn poetry. There was a scholar who went to an island in the middle of the lake to study for the exam, but because he was too involved in his work, he often forgot to eat the food his wife gave him, and it was often cold when he ate it. Because of the abnormal diet, my body is getting thinner every day, and my wife is very distressed. Once, my wife killed a fat hen, cooked it in a casserole and sent it away. After a long time, it was still warm, so she put it in with local favorite condiments such as rice noodles. It's delicious. She likes it since she was born. A virtuous wife often writes it down and sends it away. Later, I wanted to be the number one scholar, and I was fascinated by my wife's hobby. I joked that I had eaten chicken soup rice noodles sent by my wife before I was admitted. Because his wife sent the rice noodle to the island through a winding bridge, the scholar called it "crossing the bridge", which became a beautiful talk for a while. People have imitated the practice of eating rice noodles by the scholar's wife, and the rice noodles crossing the bridge have spread since then. After the processing and improvement of later generations, the rice noodle crossing the bridge is getting better and better, and it spreads farther and farther. Supplement: Slice beef the night before, add starch, cumin powder, salt, soy sauce, old wine and salad oil, and stir well; Shredding vegetables; Slice Auricularia auricula; Put it in the refrigerator and soak rice noodles. Start cooking the next morning or at noon: first heat the oil pan, stir-fry the beef, then pour the vegetables, stir-fry the black fungus a few times, put the rice noodles in the pan, then pour some water, and cover the lid. Hot beef rice noodle soup is coming out! It's delicious, nutritious and delicious!

How to cook rice noodles at home

Making materials of crossing the bridge rice noodles:

Ingredients: half a fat hen (about 750g), half an old duck (about 750g), three pork bones, 50g pork tenderloin, tender chicken breast, mullet (snakehead) meat or water-soaked squid, tofu skin 1 slice, 25g leek, onion10g, monosodium glutamate/0g.

Characteristics of crossing the bridge rice noodles:

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

Teach you how to make rice noodles, and how to make rice noodles is delicious.

65438+

2. Cut raw chicken breast and pork tenderloin into thin and transparent slices and put them on a plate. Slice cuttlefish (or squid) meat, blanch it with boiling water, take it out and put it on a plate. Soak the bean curd skin in cold water, shred it, scald it in boiling water for 2 minutes, and then float it in cold water for later use. Wash leeks, blanch with boiling water, remove and change knives for later use. ) Wash onion and coriander with clear water, cut into small pieces 0.5 cm long and put them on small plates respectively.

3. Soak rice, grind it into fine powder, steam it, and press it into vermicelli. Blanch with boiling water for two or three minutes, and finally rinse the rice noodles with cold water. Each bowl150g.

4. When eating, put 20g of chicken and duck meat in a deep bowl and scoop the soup from the pot into the bowl. Add salt, monosodium glutamate, pepper, sesame oil, lard or chicken and duck oil, sesame and Chili oil to keep the bowl high. After the soup is served, first put the chicken, pork and sashimi into a bowl in turn, stir them gently with chopsticks and cook them, then put the leek into the soup, add chopped green onion and coriander, and then put the rice noodles into the soup one after another, or eat them while they are hot. All kinds of meat slices and leeks can be dipped in books.

How to cook rice noodles at home! brick by brick

Soak 60 kg of rice in clean water for 1-2 hours, and knead it by hand to make rice slurry (or soak it for 30 minutes and dry it in the shade to make rice slurry, and then mix it with rice flour to make rice slurry). Mix 0.8kg of gluten source with 40kg of starch, add rice slurry and stir evenly, add water to the total amount of 50-150kg (adjusted according to the amount of water added by the machine), and stir the batter to spread naturally. Then put the mixed batter into a self-cooked rice noodle machine, shred it, cool it with a fan, age it in a shed for 8- 12 hours, soak it in water for 20-50 minutes, then knead it, dry the surface moisture in the shade, and package it for sale.

How to make rice noodles at home? What material is it made of?

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 shallots.

Guoqiao Rice Noodles

Gourmet: Yunnan cuisine

Ingredients: chicken breast, pork tripe, pork loin, mullet, fried squid, fried fish tripe, ham, coriander, onion, clean chicken nuggets, fried bean skin, Chinese cabbage, pea tip, onion, bean sprouts and mushrooms, and 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 sliced meat first, then blanch the vegetables slightly, then rice noodles, sprinkle with chopped green onion and coriander.

Eel rice flour is the main variety of Yuxi flavor snacks.

Eel rice noodles are mainly fresh eels, with various auxiliary materials and seasonings. Put the pan on fire, add vegetable oil according to the output, when the oil temperature is suitable, add garlic and stir-fry until golden brown, then add appropriate amount of flour paste and pepper noodles, put the cleaned eel in 3cm section into the pan and stir-fry until it becomes discolored, add appropriate amount of salt, monosodium glutamate, pepper noodles and soy sauce, add cold water to submerge the eel, and take it out with a colander after the soup is boiled for a while. Put the fried pigskin into a soup pot and cook it until it is fragrant, then put the cooked eel segments into the pot, mix them and cook them. Then scald the rice noodles, add the scalded eel and soup, and add seasoning to serve. Eel rice noodles can be eaten cold. Sour, sweet, hemp, spicy, fragrant and delicious.

Guoshou rice noodles

Its making method and eating method are unique. Roast pork on the fire, chop it up, mix it with peanut powder, pepper, ginger, coriander and other seasonings to make meat stuffing, put rice noodles in your hand, put the meat stuffing on it, and mix it together to eat. This is called "crossing rice noodles".

Assorted cold rice noodles

This product is very popular in central Yunnan, and every snack bar will launch this variety in summer and autumn. Many ingredients, all ingredients, sour, spicy, hemp, sweet and fragrant, and smooth taste. The bottom of the traditional Yunnan-style platter is also made of assorted cold rice noodles covered with "five-color materials".

Raw materials:

Ingredients: 200 grams of rice noodles.

Ingredients: cooked shredded chicken 10g, shredded red and white radish 3g, crispy cooked leek 2g, water-borne fungus 2g, water-borne jellyfish silk 2g, mint and coriander 2g, salted egg 1/4.

Seasoning: 3 g of salty and sweet soy sauce, 0.5 g of pepper oil, 2 g of Chili oil, onion ginger juice and salted egg juice, 5 g of drum vinegar, monosodium glutamate 1 g, mustard juice, sesame oil, fried sesame seeds and peanuts.

Method:

(1) Wash the rice noodles with cold boiled water, drain the water, put them in a bowl, and add red and white shredded radish, leek, auricularia auricula, jellyfish silk, mint, coriander, shredded chicken and crispy salted eggs. It requires proper placement and good color matching. Have a look.

(2) Put the above seasonings into the rice noodle bowl in turn, and then mix well to taste. ...& gt& gt

How to make your own crossing the bridge noodles at home

Yunnan Crossing the Bridge Rice Noodles: The main thing is to prepare the soup, and then slice the meat. The soup should have a certain temperature. First put the sliced meat (whatever you want to eat), then put the rice noodles across the bridge, and then put the seasoning.

How to make homemade rice noodle soup at home?

This has to be explored in detail and then adjusted repeatedly. It's best to go to a more powerful store to experience it. Many recipes, such as Qigu Village Rice Noodles and Bridge Side Rice Noodles, can be found online.

How to cook rice noodles at home is delicious

food

Dietary calories: 662.5 (calories)

condiments

Appropriate amount of rice flour

Methods/steps

1

1. Cook the prepared rice noodles, soak them in cold boiled water, drain the water and put them in a bowl.

2

2. Put the scalded vegetables on the rice noodles, and then put the garlic and pepper noodles in turn.

three

3. Heat oil in the pot, stir-fry some peppers, then pour the oil on the plate and pour it on the Chili noodles and garlic.

four

4. Then add other seasonings and mix well.

five

The texture of rice noodles is very important. It is difficult to buy authentic rice noodles in Shanghai. I have been to many places, and the hair in Siyang is more to my taste.

How to cook casserole rice noodles at home

Buy some food outside at home, put it in a casserole and put some hot pot ingredients. Generally, there are dahongpao and bean paste in the casserole outside, so it is better to mash peanuts and add some oil.

How to make rice noodles with rice at home

Rinse glistening rice, soak it in water until it swells, pour it into a rice noodle juicer, rub a grain of rice into a white thread, spread it out to dry, cook it, add the soup, add chopped green onion coriander, and pour a spoonful of finely fried minced meat sauce. Come on, enjoy it. Rice noodle is not the staple food on the table, but it is a very common food in southwest China, especially in Yunnan, and skilled women in southwest China have given it many ways to eat it. Cooked rice noodles with different ingredients will have their own flavors. Common rice noodles are fried sauce rice noodles and broth rice noodles. Add cooked beef or shredded chicken to make beef rice noodles and shredded chicken rice noodles. Stir-fry the pork intestines slices and sauce to taste, add water to boil the soup, and pour the soup with pork intestines slices on the rice noodles, which is delicious pork intestines rice noodles. Tired of cooking, the clever woman puts oil, throws in chopped green onion eggs or diced sauerkraut and cooked rice noodles, and the fried rice noodles are fragrant. There are more hot and sour cold noodles in summer. When you are tired of shopping, spend one or two yuan, squat down in the shade of the roadside, carry a big bowl and enjoy a simple comfort. Southwest men and women eat rice noodles for breakfast and eat rice noodles when they are hungry at night. Some people even eat rice noodles for dinner. As for the appearance of rice noodles, no one can say for sure. The most famous rice noodle is Yunnan crossing the bridge rice noodle. After the rice noodles are cooked, put them on a plate, and pour the carefully cooked old duck soup into a simple casserole. Seven or eight small plates are filled with sliced chicken breast, quail egg liquid, diced bacon, tender fish fillets, pickled mustard tuber, blanched leeks and bean sprouts, and served together. Consumers should first pour the egg liquid, chicken breast and fish fillets into the boiled duck soup until it is 70% or 80% mature, then put the rice noodles into the soup, and finally pour the vegetables, garlic paste, soy sauce, vinegar and Chili oil into the pot. The soup is fresh, the meat is tender, the vegetables are fresh, and the rice noodles are greasy, red, light green, yellow and white. Just looking at them makes me drool.