2g of chicken breast, 5g of pork tripe, 5g of pork kidney, mullet, squid in water, 2g of fish tripe in oil, 2g of ham, parsley, scallion and clean chicken nuggets, 5g of bean skin in water, 5g of Chinese cabbage, 5g of peas, scallion, bean sprouts and mushrooms, and 2g of rice noodles.
Method of making:
1. Slice the meat separately, blanch it with flavor, then rinse, cool and plate;
2. Blanch the remaining ingredients in another pot, cool them, cut them into sections and put them on the plate;
3. Chop coriander and onion, serve with oil pepper and scalded rice noodles;
4. When the chicken oil is heated to 7%, put it into a bowl, pour in the boiled clear soup, and add seasoning to serve;
5. When eating, first blanch the sliced meat, then slightly blanch the green vegetables, then put the rice noodles and sprinkle a little chopped green onion and coriander.
fill in three more ways:
crossing the bridge with rice noodles
Rice noodle ingredients:
2g of rice noodles, 2g of chicken breast, pork tripe, kidney, mullet, squid in water, fried fish tripe, ham, coriander, onion and clean chicken nuggets, and 2g of water-soaked bean skin, cabbage heart and pea tip.
Production process:
1. Slice the meat separately, blanch it with flavor, then rinse and cool it.
2. Blanch the remaining ingredients in another pot, cool them, cut them into sections and put them on the plate;
3. Chop coriander and onion, serve with oil pepper and scalded rice noodles;
4. When the chicken oil is heated to 7%, put it into a bowl, pour in the boiled clear soup, and add seasoning to serve;
5. When eating, first blanch the sliced meat, then slightly blanch the green vegetables, then put the rice noodles and sprinkle a little chopped green onion and coriander.
Method 2 of crossing the bridge rice noodles
Rice noodle ingredients:
Half a fat hen (about 75g), half an old duck (about 75g), 3 pig bones, 5g pork loin, 5g tender chicken breast, 5g mullet (snakehead) or water-soaked squid, 1 piece of bean curd skin, 25g leek and 1g onion.
Production process:
1. Wash the chickens and ducks, blanch them with the washed pig bones in a boiling water pot to remove blood stains, then put them in the pot, add 2, grams of water, stew for about 3 hours, and when the soup is milky white, take out the chickens and ducks (chickens and ducks should not be overcooked, and use them for other purposes) and take the soup for later use;
2. Cut raw chicken breast and pork loin into thin and transparent slices and put them on a plate, cut mullet (or squid) into thin slices, cook them in boiling water, take them out and put them on a plate, soak tofu skin in cold water and shred them, scald them in boiling water for 2 minutes, then float them in cold water for later use, wash leeks, cook them in boiling water, take them out and change knives for later use, and use onions and coriander.
3. Rice is soaked, ground into fine powder, steamed, pressed into vermicelli, scalded with boiling water for two or three minutes, and finally rinsed with cold water, with 15g for each bowl;
4. When eating, put 2g of chicken and duck meat in a profound big bowl, and scoop the boiled soup into the bowl, 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 sliced fish in the bowl in turn, and stir it gently with chopsticks to cook it.
characteristics of rice noodles:
the soup is delicious, the meat slices are fresh and tender, and the taste is fragrant and unique.
Method of crossing the bridge rice noodle III
Rice noodle ingredients:
ribs 3g, fresh chicken 1/2, fresh duck 1/2, Yunnan ham 1g, ginger 1 (5g), salt 2 teaspoons (1g), cooked rice noodle 2g, fresh grass carp 8g, fresh pork tenderloin 8g, quail egg 1.
Production process:
1. Wash the ribs, fresh chicken and fresh duck, cut them 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, scattered ginger pieces and Yunnan ham into a pressure cooker (or a large casserole), add about 4-5 times of water as the solid materials, boil them with high fire, then turn to low fire and simmer for more than one hour;
3. Add salt, and the final product should be thick and white soup with a layer of bright oil floating on the surface;
4. Cut the fresh grass fish and the fresh tenderloin into very thin slices for later use (to prevent the surface from drying out, you can code them first and cover them with plastic wrap);
5. Put the boiling thick soup into a large bowl with heat preservation, and put the fresh fish fillet, fresh tenderloin fillet, mung bean sprouts, pickled mustard tuber and leek in turn, add raw quail eggs, and add salt and white pepper;
6. Leave it for 2 minutes, then add the rice noodles scalded by boiling water and sprinkle with chives.
Method for making raw materials of rice noodles
Pour rice into a wooden barrel, soak it in cold water for half an hour, drain the water, control drying, and grind the rice into flour, or grind the rice into flour with a pulverizer.
add cold water to rice flour to make a rake. The ratio of water to surface should be that the surface energy of the back rake can naturally gather into a plane, and the surface is not a knot, which is thinner than that of the Lantern Festival.
feed the reconciled harrow into the rice noodle press (the old method was manual operation, using very heavy and huge rice noodle pressing equipment).
the rice noodles will mature in 15 minutes. Dry the main line for 24 hours, rejuvenate it, and soak it in water to disperse.
Method of making soup
Chop the pork ribs, cut off the big bones, and cook them with chicken, duck and ham. Bring the fire to a boil first, then simmer it slowly, but don't melt all kinds of soup. Ham is fished out earlier, and chicken and duck are fished out separately, which can still be used as cold dishes. The big bones continue to be boiled to extract bone oil and dissolve calcium. Pepper, monosodium glutamate and salt can be put in the soup. You can also just put salt.
Method of making fresh food: Fresh water fish should be used far away, especially those that are tender and have no fishy smell. Wash them and slice them into extremely thin sashimi, and put them on a large plate together with the sliced fresh tenderloin. Wash the bean curd skin, cornflakes (or fresh bamboo shoots) and fungus, put them into a plate with a knife, cut parsley and onion (such as cutting small flowers with other fresh ingredients such as pea seedlings) and cook them.
When eating, divide the rice noodles, soup bowls and fresh ingredients into three pieces of tableware, serve one dose on the table, put the fresh ingredients in a hot soup bowl (the noodle soup must have a layer of cover oil, and the soup temperature is high), and then put them in the rice noodles to eat with the fresh ingredients.