1. Authentic Yunnan rice noodle soup

Ingredients: ribs 3g, fresh chicken 1/2, fresh duck 1/2, Yunnan ham 1g, ginger 1 (5g), salt 2 teaspoons (1g)

Rice noodle ingredients: (1 bowl) cooked rice noodle 2g, fresh grass carp 8g, fresh pig. 1/2 teaspoon (3g) of white pepper

Thick soup method:

1. Wash ribs, fresh chickens and ducks, cut them into large pieces, put them in boiling water respectively, roll off blood foam, take them out and rinse them off.

2. Put it into a pressure cooker (or a big casserole) together with the scattered ginger pieces and Yunnan ham, and add about 4-5 times of water as the solid material. Bring to a boil with high fire, then turn to low fire and simmer for more than 6 minutes.

3. Add salt. Finally, the finished thick soup should be thick and white with a layer of bright oil floating on the surface.

rice noodle method:

1. Cut fresh grass fish 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 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.

3. Leave it for 2 minutes, then add the boiled rice noodles and sprinkle with chives.

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2. Spicy sour soup and fat beef rice noodles

Ingredients: 1 package of rice noodles, 1g of fat beef, 5g of Flammulina velutipes, 3 rapeseed hearts, 1 egg, 15ml of soy sauce, 5g of onion, ginger and garlic, 15ml of white vinegar, 1g of salt, 1 red pepper, 6 pickled peppers and appropriate amount of pickled pepper water.

Practice:

1. Just choose fresh and cooked rice noodles, and the pickled pepper water is optional according to your preference. Eggs can be spread into omelets and cut into thin strips as ingredients according to preferences.

2. Heat the pan, add a small amount of cooking oil, add onion, ginger, garlic and pepper rings and saute the bottom of the pan.

3. Add pickled peppers and pickled pepper water into the pot.

4. add hot water and bring to a boil.

5. put in the rice noodles, don't stir.

6. Wait for the rice noodles to boil slowly, and add soy sauce, white vinegar and salt.

7. add Flammulina velutipes and rape hearts, blanch until soft, and take them out with rice noodles.

8. add fat beef slices to the soup.

9. iron until it changes color.

1. put the fat beef on the rice noodles and add the rest of the soup.

3. Home-cooked shredded chicken rice noodles

Ingredients: rice noodles, auricularia auricula, rape, chicken legs, ginger slices, peppers, salt, chicken essence, and broth (powder)

Practice:

1. The auricularia auricula is soaked well, and it is torn into small pieces with appropriate size, and the chicken legs are cleaned for later use.

2. Add auricularia, diced chicken, ginger slices, Chili segments, salt, chicken essence, broth (powder) and Chili oil (very important, rice noodles without Chili oil are not tasty enough. ) put it into a pot, add water to make soup, and boil the soup for 3 minutes.

3. At the same time, boil the soup in another pot with clear water, turn off the fire, add rice noodles, stir well, cover and stew for 1~3 minutes, take out and immerse in cold water (hint: different rice noodles have different soaking time, so it is best to look at them often when soaking them. If the rice noodles are soaked until they can be pinched off with chopsticks, it is appropriate, and it is not good to be too hard or too soft).

4. after the soup is cooked, take out the soaked rice noodles and drain them, and add them to the soup with rape. It can be cooked in a minute with low heat.

4. shredded pork rice noodles with pickled mustard tuber

ingredients: shredded pork with pickled mustard tuber, rice noodles, coriander, soy sauce, salt, steamed fish and soy sauce, rice vinegar, pepper powder, ginger and garlic.

Practice:

1. Soak the vegetarian shredded pork.

2. Shred mustard tuber.

3. Heat the wok, pour in some vegetable oil and stir-fry in Jiang Mo.

4. Squeeze the shredded vegetarian meat clean, put it in a pot and fry until the color becomes dark.

5. add shredded mustard and stir-fry evenly.

6. add some water, soy sauce and salt to taste.

7. Pour the light soy sauce, steamed fish and soy sauce, rice vinegar, pepper powder and minced ginger and garlic into the bottom of the bowl.

8. Less hot oil, pour into the bottom of the bowl and mix well.

9. put the rice noodles in a small pot and cook for three minutes.

1. Pour the soup into the bowl.

11. Add mustard element, shredded pork and coriander.

5. Laotan pickled vegetable rice noodles

Ingredients: 3g of rice noodles, half a bowl of Laotan pickled vegetable, 1g of minced meat, 1 teaspoon of cooking wine, 1 teaspoon of soy sauce, 1 teaspoon of oil consumption, half a teaspoon of white sugar, half a teaspoon of chicken essence, dried peppers and a little pepper.

Practice:

1. Prepare Laotan sauerkraut and rice noodles first, put Laotan sauerkraut in a bowl, soak dried rice noodles in clear water for about an hour, and then soak them in hot water for 3 minutes.

2. Rinse the cooked rice noodles with cold water and dry the water for later use.

3. Prepare Laotan sauerkraut, minced meat, onion, pepper, dried pepper and pepper oil.

4. Bring the fire to a hot pot, pour in 1 teaspoon of salad oil, and add a little pepper oil. When the fire is high, pour in the minced meat and stir fry.

5. Then turn off the fire, fish it out and put it in a bowl.

6. Bring the remaining oil in the pot to a high heat, pour in the old altar sauerkraut and a little dried Chili, and stir-fry for a while. Then pour the minced meat into the pot, add cooking wine, soy sauce, sugar, consume oil, and stir-fry until fragrant.

7. Pour the stock into the pot and bring to a boil. Add half a spoonful of chicken essence to taste.

8. Pour the rice noodles into the pot, stir and bring to a boil.

9. Pick up the cooked rice noodles with sauerkraut from Laotan and put them in a bowl, then sprinkle with chopped green onion.