The heat and practice of the bridge rice noodles
The heat and practice of the bridge rice noodles, the bridge rice noodles should be we will often eat it, especially nowadays the young people like to eat rice noodles ah, hot and spicy ah, in the school, eat the most is the rice noodles, the following is the heat and practice of the bridge rice noodles.
The heat and practice of the bridge rice line 1
The heat of the rice line compared to other staple food in terms of its heat is not high, especially the authentic Yunnan rice line, as long as the amount of food is not fat, but you know, no matter what, eat as much as will be meat.
In addition, it depends on what ingredients you eat this rice noodle, different 'ingredients contain calories are high and low. In addition, if the rice noodles and side dishes are not high calorie but very oil, eat this kind of thing will not be fat. The general bridge rice noodles per 100 grams is 97 calories seafood rice noodles per 100 grams is 167 calories if you buy convenient rice noodles, the calorie is higher, per 100 grams is about 370 calories.
Method 1
Making Ingredients
Chicken breast, head of pork belly, pork loin, otter meat, hydrated squid, oil-ripened fish maw, ham, cilantro, scallions, quail eggs, net chicken pieces of 20 grams each
, hydrated bean skins, cabbage hearts, bowls of bean tips, green onion
, 50g each of bean sprouts, mushrooms, 200g of rice noodles.
production process
1, the meat material were cut into thin slices, flavored blanch and cooled plate;
2, the rest of the material blanched in a separate pot, cooled and cut into segments on 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% of the heat. loaded into a bowl, pour the boiling broth, add 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 green onion, parsley that is completed.
Method 2
Making Ingredients
Half of a light fat hen (about 750 grams), half of a light old duck (about 750 grams), 3 pig bones, 50 grams of pork backbone, tender chicken breast, blackfish (blackfish) meat or squid, 1 sheet of tofu skin, leeks 25 grams, 10 grams of green onion, 1 gram of monosodium glutamate, 5 grams of sesame oil, 50 grams of lard or chicken and duck oil, 25 grams of sesame chili oil, 1.5 grams of refined salt, 400 grams of high-quality rice, pepper, coriander, scallions, a little each.
Production process 1, the chicken and duck gutted and washed, with the cleaned pork bones into the pot of boiling water slightly blanched to remove blood stains, and then into the pot, add 2000 grams of water, simmering for about 3 hours, to the soup was milky white, fish out the chicken and duck (duck should not be cooked too rotten, another for other purposes), to take the soup for standby; 2, the chicken and duck oil 50 grams of coriander, coriander, scallions, a few. p> 2, raw chicken breast, pork spine were cut into thin to transparent slices on the plate, cut into thin slices of fish (or squid) meat, slightly cooked in boiling water and then removed to the plate, tofu skin softened with cold water and cut into strands, scalded in boiling water for 2 minutes, floated in cold water to be used, chives cleaned, scalded in boiling water, remove the knife to be used, scallions, coriander, washed with water, cut into 0.5 cm long small sections, respectively, were held in a small plate; 3, rice by soaking, ground into fine powder, steamed, pressed into fans, and then scalded in boiling water for two or three minutes to form, and finally rinsed with cold water, 150 grams of rice noodles per bowl; 4, when eating, with a large bowl with a high depth, put 20 grams of chicken and duck meat, and will be in the pot of boiling broth scooped into a bowl, add salt, monosodium glutamate, pepper, sesame oil, lard or chicken and duck fat, sesame oil chili pepper, so that the bowl is kept at a high temperature, the soup, the soup, the soup, the soup, the soup and the soup, the soup, the soup and the soup. Keep a high temperature inside the bowl, soup dishes on the table, the first chicken, pork, sliced fish slices of raw into the bowl in turn, gently stirred with chopsticks can be scalded, and then leeks into the soup, add green onions, coriander, and then put the rice noodle one after another into the soup, but also can be scalded and eaten at the same time, a variety of slices of meat and leeks can be dipped in the ingredients to eat. The heat of the bridge rice noodles we should know is not high, we usually eat some bridge rice noodles is okay, there will be no obesity, today we also introduced the practice of bridge rice noodles, this practice seems to be very complex, in fact, it is very simple, as long as mastered some of the skills will be able to make a very tasty rice noodles to. The heat and practice of bridge rice noodles 2 Yunnan bridge rice noodles, rumored to have a history of more than a hundred years, is a very rich and well-known snacks in Yunnan. The original is a virtuous woman especially for the frail husband boiled old hen soup with fine smooth rice noodle tonic, so that the sick husband gradually improved, and this full of love rice noodle immersed in chicken soup eating method has been passed down. The woman often crosses a bridge to her husband to send rice noodles, since then it has been named "bridge rice noodles". Main ingredients: 1 bridge rice noodles 1 piece of grass carp 1 piece of pork belly 1 piece of pork tenderloin 1 piece of mushrooms 1 piece of Yibin broken rice 1 piece of mung bean sprouts 1 piece of dried bean curd 1 piece of quail eggs 3 squash 1 packet of ham 1 cilantro 1 piece of parsley Seasoning: Salt moderate vinegar moderate amount of fine onion moderate amount of chili oil moderate amount of pepper moderate amount of water moderate amount of water to touch Bridge rice noodle practice Ingredients 1, meat : one dish each of fish fillet, pork belly, pork tenderloin, chicken breast. Ingredients 2, Vegetarian: one dish each of mushroom, mung bean sprouts, bean sprouts, dried tofu or oil tofu. Ingredients 3: quail eggs, squash, ham, chopped cilantro, chopped scallions. Seasoning: chili oil, pepper, vinegar, salt to taste. 1, the chicken or old hen to take out the internal organs and wash, the chicken oil out. Chicken cut into small pieces, first into the oil burst incense, add water over the chicken, slowly simmer into thick chicken soup (with the walk chicken or old hen long simmering soup color is more intense, because of personal preference for the taste of chicken, all depends on personal preference) 2, hot bowl: the bowl containing rice noodles must first be scalded with boiling water to maintain the temperature. The rice noodles should be boiled in water first, or scalded and set aside 3, put the diced chicken oil in a pan and slowly simmer the chicken oil 4, soup base: put the simmering chicken oil into a scalded thick-bottomed bowl, pour the boiling hot chicken broth into the bowl about eighty percent full, which is when the thick chicken oil floats to the top, which will keep the temperature of the chicken broth. Immediately add salt, pepper, serve 5, eating rice noodles is also a learning experience: (1) At this time, because the soup base in a layer of chicken oil floating in the soup, about 170 degrees, quickly add the meat in the first ingredient 1, quail eggs, stirring to the meat scalded until browned. (2) Then add the vegetarian food in ingredient 2. Finally add ingredient 3, add rice noodles and blanch slightly. Add favorite chili oil, rice vinegar and so on ...... like not like going to a Yunnan cuisine restaurant just served ~ ~ ~ weekend, but also for your family, children, loved ones to prepare a strong love it. Yunnan rice noodles must do "four hot": that is, chicken oil boiling hot, chicken soup boiling hot, rice noodles now hot, the bowl should be boiling water hot. Only to ensure that the four hot, to ensure that the temperature of the chicken soup can be all the ingredients hot cooked.