Ingredients for the rice noodle soup (1 big bowl): 200g cooked rice noodle, 80g fresh grass carp, 80g fresh pork tenderloin, 1 quail's egg, 30g chives, 30g green onions, 30g squash, 30g green bean sprouts, 1 teaspoon of salt (5g), 1/2 teaspoon of white pepper (3g)
●Making the soup: 1 teaspoon of salt (5g), 1/2 teaspoon of white pepper (3g)
More 1 teaspoon (5g), 1/2 teaspoon (3g) white pepper
●Gumbo recipe:
1. Wash the pork ribs, fresh chicken, fresh duck, chopped into large chunks, respectively, into the boiling water, rolled to remove the blood froth, fished out and rinsed.
2. Put them into a pressure cooker (or a large casserole) together with the tapped ginger and Yunnan ham, and add about 4-5 times as much water as the solid ingredients. Bring to a boil over high heat, then reduce heat to low and simmer for 60 minutes or more.
3. Season with salt, and the final finished bisque should have a layer of bright oil floating on the surface of the thick, white broth.
● rice noodle practice:
1. Fresh grass carp meat and fresh tenderloin, respectively, cut into very thin slices of meat to be used (in order to prevent the surface from drying out, can be weighed and covered with plastic wrap).
2. Serve the boiling broth in a large, heatproof bowl and add the sliced fresh fish, sliced tenderloin, mung bean sprouts, squash and leeks, a raw quail egg and salt and white pepper to taste.
3. Let stand for 2 minutes, then add the rice noodles scalded with boiling water and sprinkle with scallions.
Over the bridge rice noodles
Cuisine: Yunnan
Information: chicken breast, pork belly head, pork waist, fish meat, squid, fish maw, ham, cilantro, scallions, net chicken pieces of 20 grams each, water sprouted bean curd, cabbage heart, bowls of bean tips, green onions, bean sprouts, mushrooms, 50 grams each, 200 grams of rice noodles.
Method:
1. the meat ingredients were cut into thin slices, flavored blanched and rinsed plate;
2. the rest of the ingredients blanched in another pot, rinsed and cooled after the cut section of the plate;
3. cilantro, green onion chopped and oil chili peppers and blanched rice noodles on the table together;
4. Chicken oil burned to 7 into the heat of the bowl, poured into the boiled broth, add seasoning on the table
5. Eat the meat first hot to white, under the green vegetables a little hot, and then under the rice noodles, sprinkle a little green onion, cilantro that is ready
Eel rice noodles is the Yuxi flavor snacks of the leading varieties.
The eel rice noodle is made of fresh eel as the main ingredient, with all kinds of auxiliary ingredients and seasonings. The pot will sit on the fire, according to the amount of production into the vegetable oil, when the oil temperature is appropriate, put into the garlic granules fried to golden brown, then put into the appropriate amount of pasta sauce stir-fried, and then put into the appropriate amount of chili noodles, will be 3 cm section of the net eel into the pot fried to the color, put into the appropriate amount of salt, monosodium glutamate, pepper noodles, soy sauce, add cold water submerged in eel, to be a few minutes of the soup boiled with a spoon to remove. Put the deep-fried pork skin into the soup pot and cook it properly to absorb the flavor, then put the boiled eel segment into the pot and mix the two to cook for a while to start the pot. Then put the rice noodle into the hot eel and soup, add seasoning to eat. Eel rice noodles can also be eaten cold. Sour, sweet, numbing, spicy, fragrant, flavorful and refreshing.
Overhand Rice Noodle
It is unique in its method of preparation and serving. Pork roasted on the fire, chopped fine, mixed with peanut flour, chili, ginger, coriander and other condiments into a meat filling, the rice noodles pinched in the palm of your hand, and then put on the meat filling, mixing and eating together, which is called "overhand rice noodles".
Mixed cold rice noodles
This product is very popular in the Dianzhong area, summer and fall, every snack bar to launch this variety. It is more ingredients, with all the ingredients, sour, spicy, hemp, sweet, fragrant flavors, smooth texture. Traditional Yunnan platter base is also used more mixed cold rice noodles, covered with "five-color material".
Raw materials:
Main ingredient: 200 grams of rice noodles.
The ingredients: 10 grams of cooked shredded chicken, red and white radish, crispy, cooked chives 3 grams each, water-whipped fungus, water-whipped jellyfish, mint, cilantro 2 grams each, marinated chicken eggs 1/4.
Seasoning: 3 grams each of salty and sweet soy sauce, 0.5 grams of pepper oil, 2 grams each of chili oil, green onion and ginger juice, marinated chicken egg juice, 5 grams of drum vinegar, 1 gram each of monosodium glutamate, mustard juice, sesame oil, fried sesame seeds, fried peanut rice.
Method:
(1) rice noodles with cool water after washing and draining, into a bowl, put red and white radish wire, leek section, hairy fungus, jellyfish wire, mint, cilantro section, shredded chicken, crispy, marinated chicken eggs. Requirements to be properly arranged, color matching, to have a look.
(2) on the rice noodle bowl, put the above seasonings in turn, you can mix well into the flavor to eat.
Bean Blossom Rice Noodles
Bean Blossom Rice Noodles Ingredients: boiled water tofu brain ___ Bean Blossom (boiled water tofu will be dripping water, into a small small, mixing in the rice noodle to have taste, but also look good.) First, put the rice noodles in hot water, put them in a bowl of tufa, then scoop a big spoon of tufa into the head of the noodles, and then put all the seasonings in turn, you can enjoy.