Crossing the bridge rice noodles is a special snack in Yunnan.

From beginning to end, frying was not used in every step of crossing the bridge rice noodles.

at present

I'll tell you how to make authentic rice noodles across the bridge:

Practice of crossing the bridge rice noodles

Cross-bridge rice noodles consist of soup, Daoxiao Noodles, rice noodles and seasoning. When eating, use a large magnetic bowl, first put the cooked chicken oil, monosodium glutamate and pepper noodles, and then scoop the soup of chicken, duck, ribs and pork bones into the bowl and serve it on the table for later use. At this time, the boiling soup is covered with a thick layer of oil and not steamed, but diners must not drink the soup first to avoid burns. Knock pigeons and chicken into a bowl first, then add raw meat such as sashimi, sliced raw meat, chicken, pork liver, kidney flower, squid, sea cucumber and belly slices in turn, and gently stir with chopsticks to make the raw meat cooked. Then add cooked meat such as crispy pork and barbecued pork, then add peas, tender leeks, spinach, bean curd skin and rice noodles, and finally add soy sauce and Chili oil. The taste is particularly rich, delicious and nutritious, which often makes Chinese and foreign diners full of praise. Crossing the bridge rice noodles embodies the rich raw materials, exquisite craftsmanship and special eating methods of Yunnan cuisine, and enjoys a high reputation at home and abroad.

Materials:

20g of chicken breast, 20g of pork belly, 50g of pork loin, 50g of mullet, 50g of water-soaked squid, 20g of fish belly soaked in oil, 20g of ham, 20g of coriander, 20g of onion, 20g of clean chicken nuggets, 50g of water bean skin, 50g of cabbage, 50g of green onion, 50g of bean sprouts and 20g of rice noodles.

Exercise:

Slice the meat separately, blanch it with seasoning, then rinse it and put it on a plate; The rest of the materials are boiled in another pot, cooled, cut into sections and put on a plate; Chop coriander and onion, and eat with oil pepper and scalded rice flour; When the chicken oil is heated to 70%, put it in a bowl, pour in the cooked broth, and add seasoning to serve; When eating, blanch the meat slices first, then blanch the vegetables slightly, then rice noodles, sprinkle with chopped green onion and coriander.