Homemade Cross-Bridge Rice Noodles
Preparation time: 10 minutes Cooking time: 70 minutes Features: The soup is fragrant, the rice noodles are smooth, and various umami flavors are blended into one.
Ingredients for thick soup: 300g ribs, 1/2 fresh chicken (preferably native chicken), 1/2 fresh duck, 100g Yunnan ham, 1 piece of old ginger (50g), 2 salt Teaspoon (10g)
Ingredients for rice noodles (1 large bowl): 200g cooked rice noodles (you need physalis rice noodles, dry rice noodles can also be used, the taste is slightly worse, or even dry rice noodles can be boiled with water), fresh rice noodles 80g grass carp (pick the spine and cut into thin slices), two or three 60g slices of fresh tenderloin (the slices are slightly larger and should be raw), two slices of pork liver (same as pork, the thinner the better), 5 slices of tofu skin (30g), 1 quail egg, 30g leek, 30g chives, 30g mustard, 30g mung bean sprouts, 1 teaspoon salt (5g), 1/2 teaspoon white pepper (3g)
●Soup recipe:
1. Wash the ribs, fresh chicken and fresh duck, chop them into large pieces, put them in boiling water respectively, roll off the blood foam, take them out and rinse them thoroughly.
2. Put the chopped ginger and Yunnan ham into a pressure cooker (or large casserole), and add water that is about 4-5 times the amount of solid materials. Bring to a boil over high heat, then reduce to low heat and simmer for more than 60 minutes.
3. Add salt, and the final soup should be thick and white with a layer of clear oil floating on the surface.
● Rice noodle making method:
1. Cut the fresh grass carp and fresh tenderloin into very thin slices for later use (to prevent the surface from drying out, you can weigh it well. Cover with plastic wrap).
2. Pour the boiling thick soup into a large bowl that is kept warm, and add fresh fish slices, fresh tenderloin slices, pork liver slices (you can omit it if you don’t like pork liver), and mung bean sprouts. , mustard and leeks, add raw quail eggs, salt and white pepper.
3. After leaving it for 2 minutes, add the rice noodles that have been blanched in boiling water and sprinkle with chives.
How to make Yunnan small pot rice noodles
Rice noodles are made of high-quality rice through fermentation, grinding, orange filtering, steaming, extrusion, cooking and other processes. food. Rice noodles are slender, white, flexible and can be eaten in a variety of ways, and small pot rice noodles are the most popular snack. This product is cooked in a special small copper pot one pot at a time. It has the characteristics of hot soup, fresh taste and refreshing taste. It is especially suitable to eat in winter.
Ingredients
Main ingredients: 120 grams of rice noodles.
Ingredients: 50 grams of minced meat, 10 grams each of pea tips and leeks, and 5 grams of pickled vegetables.
Seasoning: 2 grams each of refined salt and chili oil, 3 grams of fresh soy sauce, 1 gram of MSG, 100 ml of pork rib soup.
Preparation method
(1) Place a small copper pot on a special stove, pour in the soup, add minced meat when it boils, then add rice noodles, add salt and soy sauce in order , pickles, MSG, add leeks and pea tips after boiling, and pour chili oil into the fruits.
(2) When filling the bowl, pour the minced meat first put into the pot on top of the rice noodles to show the characteristics of the minced meat.
Operation essentials
(1) Physalis rice noodles should be used, which has a good taste; dry rice noodles have low moisture content, but poor fermentation and poor taste. It is best to add water in advance before use. Soak and let it absorb some of the water again to make up for the deficiency.
(2) Use water to pickle vegetables that taste good, avoid using dry pickled vegetables such as winter vegetables.
Crossing the Bridge Rice Noodles
Cuisine: Yunnan Cuisine
Features: The soup is hot and delicious, the meat slices are fresh and tender, the taste is fragrant and unique.
Ingredients: half a fattened hen (about 750g), half a fattened duck (about 750g), 3 pig bones, pork spine, tender chicken breast, mullet (cuttlefish) ) 50 grams each of meat or squid, 1 tofu skin, 25 grams of leek, 10 grams of green onions, 1 gram of MSG, 5 grams of sesame oil, 50 grams of lard or chicken or duck oil, 25 grams of sesame chili oil, 1. 5 grams, 400 grams of high-quality rice, a little each of pepper, coriander, and chopped green onion.
Production process
1. Remove the internal organs of chickens and ducks, wash them, and blanch them together with the washed pork bones in a pot of boiling water to remove blood stains, then put them into the pot and add 2000 grams of water. Simmer for about 3 hours, until the soup turns milky white, take out the chicken and duck (the chicken and duck should not be overcooked, use them separately), and set aside the soup.
2. Cut the raw chicken breast and pork loin into thin to transparent slices and place them on a plate. Cut the mullet (or squid) meat into thin slices, boil it briefly in boiling water, then take it out and put it on a plate. Soak the tofu skin in cold water and cut into shreds. Blanch it in boiling water for 2 minutes, then float it in cold water and set aside. Wash the leeks, blanch them in boiling water, remove and set aside for later use) Wash the onions and coriander with water, cut into 0.5 cm long segments, and place them in small plates.
3. The rice is soaked, ground into fine powder, steamed, and pressed into vermicelli. Then blanch in boiling water for two to three minutes to shape, and finally rinse the rice noodles with cold water. Use 150 grams per bowl.
4. When eating, use a large deep bowl, put 20 grams of chicken and duck meat, ladle the boiling soup into the bowl, add salt, MSG, pepper, sesame oil, lard or Chicken and duck fat, sesame and chili oil keep the temperature in the bowl high.
After the soup is served, first put the chicken, pork, and fish slices into the bowl in order, stir them gently with chopsticks until cooked, then put the leeks into the soup, add chopped green onion, coriander (cilantro), and then add Rice noodles are put into the soup one after another, or you can eat them while boiling. Various meat slices and leeks can be eaten with condiments.
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