Practice: Take fresh rice noodles, mix with sesame paste, sesame paste, Toona sinensis water, salt water, garlic juice, Chili oil, etc., then add leeks, coriander, chopped pickles, etc., and serve. Its taste is cool and sour, fragrant and delicious, and it is a delicious food in summer and autumn. If it has a special method, or it is accompanied by eel, it is called "eel cold rice noodles"; Or with a special sour soup, called "sour soup cold rice noodles", the most common way to eat it is with shredded chicken, miscellaneous sauce, etc.
Eel cold rice noodles
Specially, rice noodles are the main ingredients, accompanied by eel, skin, mint, leek and pea powder. The finished product is spicy and delicious, and it is famous in summer. The nutrition of pork skin is higher than that of pork, and it has high medicinal value. In Treatise on Febrile Diseases written by Zhang Zhongjing, a famous doctor in ancient China, there is a dose of "pig skin soup", which contains its functions of "harmonizing blood vessels and moistening skin". It is a famous Yuxi snack.
Raw material: rice noodles1000g. Ingredients: 200 grams of pea powder, eel and water skin 100 grams each. Seasoning: 5 grams of refined salt, pepper noodles and salty soy sauce, 8 grams of noodle sauce, 3 grams of monosodium glutamate, 0/0 gram of pepper noodles, leeks, garlic and oil sludge, 0/5 gram of fresh mint, 20 grams of vinegar, 50 grams of cooked vegetable seed oil, 30 grams of brown sugar and 0/0 gram of broth.
Production process (1) The eel is slaughtered, the bones are removed, the internal organs are removed, and the eel is cut into 3×5 cm segments. Cut the sliced pork into small pieces. Blanch leek and cut into sections. Wash mint. Cut garlic into rice grains. Pea powder is cut into 1× 1 cm. (2) Put the wok on medium heat, pour oil into it, and stir-fry garlic (5g) and flour paste until fragrant. Add chili noodles (5g) and stir-fry until the eel is yellow, add salt, pepper noodles 2g, soy sauce and monosodium glutamate, add soup until the fish has not eaten, cook and put in a pot. The pot is on fire, the eel soup is scooped in, and the skin is boiled and put into a basin. (3) 5 grams of garlic is mashed, and vinegar and brown sugar are added to make juice. The pot is on fire, and oil15g is injected, and 3g of pepper noodles is heated at 70%. Oil sludge, 5g of chili noodles and sesame seeds are roasted into oil. (4) Take five bowls, each with 200 grams of rice noodles and 40 grams of pea powder, and pour the above ingredients and seasonings in five portions for mixing.
Assorted cold rice noodles
It is a very popular snack in Kunming, Yuxi and Mongolia. In summer and autumn, every snack bar will launch this variety. It has many ingredients, all materials, sour, spicy, hemp, sweet and fragrant flavors, and its taste is smooth. The bottom of the traditional Yunnan-flavored platter also uses assorted cold rice noodles, which are covered with "five-color materials".
Raw material:
Ingredients: 200 grams of rice noodles.
Ingredients: cooked shredded chicken10g, shredded red and white radish, crispy and cooked leek 3g each, water-borne fungus, water-borne jellyfish silk, mint and coriander 2g each, and salted eggs 1/4.
Seasoning: 3 grams of salty and sweet soy sauce, 0.5 grams of pepper oil, 2 grams of Chili oil, onion ginger juice and salted egg juice, 5 grams of drum vinegar, monosodium glutamate, mustard juice, sesame oil, fried sesame seeds and fried peanuts 1 g each.
How to do it:
(1) Wash the rice noodles with cold boiled water, drain the water, put them in a bowl, and add red and white shredded radish, leek, water fungus, jellyfish silk, mint, coriander, shredded chicken, crispy and salted eggs. It is required to put it properly, match the colors well, and have a look.
(2) Put the above seasonings into the rice noodle bowl in turn, and then mix well to taste.
Sour soup cold rice noodles
Yuxi sour soup rice noodles with unique flavor are famous in the whole province for their delicious taste. People who have been to Yuxi will really regret it if they don't taste the sour soup rice noodles.
Yang Caike's sour soup rice noodle was the most famous among many rice noodle stalls in Yuxi Prefecture before liberation. At that time, he set up a stall at the bottom of Xianggulou (now at the north gate of Xinxing Road), and used Yuxi Dabai rice (an old variety) as raw material, which was squeezed and sold by himself. The rice noodle was white, soft and not rotten.
Fill a bowl of rice noodles, first add leeks, cover with a piece of pea jelly with a thickness of four fingers square and about one centimeter, then add sweet seeds (homemade vinegar), soy sauce, sesame sauce (homemade), Toona sinensis water, salt water and other condiments in turn, and finally pour a spoonful of clear, bright red oil pepper with two or three little oil residues. When the rice noodles are delivered to you, the rich fragrance smells good and makes your appetite big. The bowl of white rice noodles, golden bean jelly, green leek, black soy sauce and bright red oil pepper (used on the day of production, so the spicy oil flavor is rich) is full of five colors. The whole bowl of rice noodles is gorgeous and pleasing to the eye, and it tastes cool, fragrant, delicious, comfortable and delicious. On a hot day, diners come in an endless stream. Some old Kunming diners come to taste in their cars when they can, and after eating, they have to bring a few bowls back to Kunming to give to their relatives and friends. There is a saying among rural people in Yuxi: If you come to Zhoucheng Street and don't eat a bowl of rice noodles with sour soup from Yang Caike, it is equal to not going to the street.
nutritive value
Because rice noodles are made of rice and its auxiliary materials, they have high nutritional value, and contain a lot of nutrients such as inorganic salts, B vitamins (especially vitamin B 1), dietary fiber, etc. They are the main source of B vitamins and an important dietotherapy resource to prevent beriberi and eliminate oral inflammation. Rice porridge has the effects of invigorating spleen, harmonizing stomach and clearing away lung heat. Rice soup has the functions of benefiting qi, nourishing yin and moistening dryness, which can stimulate the secretion of gastric juice, help digestion and promote the absorption of fat.