1, take the rice fermented and ground, commonly known as "sour milk rice noodles", the process is complex, time-consuming production, but the tendons and bones good, smooth and sweet, with rice fragrance, for the traditional method.
2, take the rice milling powder directly in the machine extrusion, relying on the heat of the friction to make it paste molding, known as the "dry pulp rice noodles", and after drying that is "dry rice noodles", easy to carry and storage. It is convenient to carry and store. It is then steamed and boiled when it is eaten. The dried rice noodles are hard, bite, long, but not as fragrant as the sour rice noodles.
Now the market is more dry, sour rice noodles have to go to the local, such as Yunnan to eat.
Cross-bridge rice noodle practice:
Ingredients: chicken breast, pork belly head, pork waist, fish meat, squid, fish maw, ham, cilantro, scallions, net chicken 20 grams each, hydrated soybean skin, cabbage heart, bowls of bean curd tips, scallions, bean sprouts, mushrooms 50 grams, 200 grams of rice noodles.
Preparation:
1. The meat ingredients were cut into thin slices, flavored blanch and cooled on the plate;
2. The rest of the ingredients blanched in a separate pot, cooled and cut into segments on the plate;
3. Cilantro, green onion chopped and oil chili peppers and scalding rice noodles on the table together;
4. Chicken oil burned to 7 into the heat of the bowl, poured boiled broth, and seasonings 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 chopped green onion, cilantro that into .
You can also add other ingredients.
Rice noodles can also be cold, marinated, boiled in a small casserole. Depending on your preference, you can search for the recipe on the Internet.