Step one, stir-fry the meat sauce.
The most commonly used hat for Yunnan cold rice noodles is the meat sauce hat, which is also called miscellaneous sauce by Yunnan people. It can be beef sauce or pork sauce, and it needs to be fried quickly with fire to be tender and fragrant.
Whether the meat sauce is good or not is also the key to the delicious taste of Yunnan cold rice noodles. Each rice noodle shop has its own unique features and keeps it secret. Today, let's take lean pork as an example to introduce a common frying method, which can be fried before cooking rice noodles.
Wash the lean pork and chop it into minced meat. Add 2 tablespoons of soy sauce and proper amount of raw flour to catch it evenly. Take the wok, heat the oil, add Chili powder and pepper powder, and the fire will burst into fragrance. Then add minced meat and stir-fry it quickly until it changes color. Even if the meat sauce is fried, it will be served for later use.
Step 2: Prepare side dishes.
The most commonly used side dishes of Yunnan cold rice noodles are mung bean sprouts, leeks, coriander, lettuce and peanuts, etc. You can also choose other side dishes according to your own preferences.
Wash leek, cut it into sections and blanch it with boiling water. Blanch mung bean sprouts with boiling water. Wash coriander and cut it into sections. Peel lettuce and cut it into filaments. Stir-fry peanuts with oil and crush them.
Step three, prepare the sauce.
Wash fresh green and red peppers, cut into pieces, add vinegar and chicken essence and mix well to make sauce for later use.
The sauce of Yunnan cold rice noodles is also a secret stunt. This article introduces only the simplest and most commonly used sauce, and you can mix your own sauce according to your personal taste.
Traditional Yunnan cold rice noodles will add soy sauce or soy sauce to the sauce, but now Yunnan cold rice noodles are all made of fruit vinegar. Their fruit vinegar is usually made of pears and other fruits, which are naturally precipitated and fermented in earthen pots. You can smell the fragrance of fruit vinegar from a distance and suddenly have a big appetite.
The reason why many cold rice noodles are sour and fragrant but not greasy lies in the exclusive and secret fruit vinegar, which is used to enhance the taste. Shredded chicken+beef sauce+fruit vinegar is an invincible combination of Yunnan cold rice noodles. Just thinking about it can't help but make people drool.
Step 4: Cook rice noodles.
After washing the rice noodles, soak them in clear water for 8 hours, then fish them into boiling water and cook them for about 5 minutes. After soaking them in cold water until they are completely cool, rinse the sticky things on the surface and drain them for later use.
Step 5, concocting cold rice noodles.
Put the drained cold rice noodles into a bowl, add the side dishes, add the meat sauce and sauce, and you can eat them. You can also add shredded chicken to the relatively high-quality Yunnan cold rice noodles, and it will become the famous Yunnan cold chicken rice noodles.
To eat Yunnan cold rice noodles, you must eat thick rice noodles. The smell of chicken, beef, peanuts and vinegar is unbearable!