Rice noodles to the most famous Yunnan snack bridge rice noodles Bridge rice noodle practice Sectors: Yunnan cuisine Ingredients: chicken breast, pork belly head, pork waist, fish meat, squid, oil hair fish maw, ham, cilantro, scallions, net chicken 20 grams each, hydroponic bean skin, cabbage, bowls of soybean tips, green onions, bean sprouts, mushrooms, 50 grams each, 200 grams of rice noodles. Method: 1. the meat ingredients were cut into thin slices, flavored blanch and cooled to plate; 2. the rest of the ingredients in another pot blanch, cooled and cut into sections to plate; 3. cilantro, green onion chopped and oil chili peppers and scalded rice noodles on the table together; 4. chicken oil burned to 7 into the heat of the bowl, poured into the boiled broth, plus seasoning on the table; 5. when eating the meat slices scalded to the white, under the green vegetables a little hot, and then under the rice noodles, sprinkled with a little green onion, cilantro that is into. The first thing you need to do is to put the meat into a white sauce, then put down the rice noodles, sprinkle a little green onion and cilantro to finish. The way to eat over the bridge rice noodles over the bridge rice noodles by the soup, slices and rice noodles, condiments, three parts of the composition. Eat with a large magnetic bowl, first put cooked chicken oil, monosodium glutamate, pepper, and then chicken, duck, pork ribs, pork bones and other boiled soup into the bowl on the table. At this time the rolling soup is covered by a thick layer of oil does not bubble, but diners must not drink the soup first, so as not to burn. Pigeon chicken should be knocked into the bowl first, followed by sliced raw fish, sliced raw meat, chicken, pork liver, cashews, squid, sea cucumbers, sliced tripe and other raw meat in turn, and chopsticks gently flicked, so as to let the raw meat scalded. Then add cooked meat such as crispy and barbecued pork, then add peas, young leeks, spinach, tofu skin, rice noodles, and finally soy sauce and chili oil. The flavor is especially rich and delicious, and the nutrition is very rich, often making Chinese and foreign diners rave about it. Over the bridge rice noodles concentrated on the Dian cuisine and sumptuous ingredients chicken soup rice noodles main ingredients: rice noodles, chicken rack ingredients: mushrooms, dried herbs, cooked meat, greens, garlic, cilantro, auxiliary ingredients: green onions, ginger, dashi, orange peel, sesame leaves, Sannai, dahurica, cloves, cinnamon, cooking wine, vinegar, chicken broth, salt practice: 1. Chicken rack washed, sit in a pot of cool water to put the chicken rack into the, put green onions, ginger, dashi, orange peel, sesame leaves, Sannai, dahurica, Cloves, cinnamon, cooking wine, point a little vinegar to cook chicken broth, open the pot to keep the soup surface of the blood foam skimmed out, the rest is simmering chicken broth. 2. remove the yellow leaves of the greens, cleaned . Shiitake mushrooms, dried meat, cooked meat, garlic sliced into silk, parsley chopped spare. 3. Sit in a small pot of boiling water to the mushrooms and vegetables were blanched, fished out into a bowl, dried meat, cooked meat, garlic sliced, parsley, chicken essence, salt are also put into a bowl, 4. rice noodles with warm water soaked in chicken broth is almost good, sit in a pot of boiling water, another rice noodles quickly blanched, open pot on the fish to the bowl, poured with chicken broth, a bowl of good bowl hot! Chicken soup rice noodles on the OK. Casserole rice noodles practice Ingredients: fresh rice noodles, meatballs, kelp 1 two, Shanghai green / cabbage 2 two, water tofu 1 piece, ham sausage 1 (can also be added according to the preferences of the anchovies and other mushrooms, smoked sausage, etc.) Ingredients: a little salt, Mrs. Le a little bit of chicken broth, red chili powder, a little bit of ketchup, a little bit of pepper, dried radish in the sauce, a little bit of ginger and garlic, cilantro Kitchen utensils: casserole Preparation: 1) First of all, the purchased rice noodles, 1) Wash the meatballs, seaweed, Shanghai green/kohlrabi and water tofu, cut water tofu into pieces and ham sausage into round slices; 2) Put 80% water into a casserole dish and bring to a boil, then put in the meatballs, seaweed, mushrooms, ginger and garlic, add a pinch of salt and chicken essence, and then cover the casserole dish; 3) When the meatballs are roughly done, put in the staple food, fresh rice noodles; 4) When the water is boiling again, put in the Shanghai green/kohlrabi, water tofu, ham sausage and smoked intestines, then add a little pepper, and then add a few more pieces of water sausage, ham sausage and smoked intestines, Ham sausage, smoked sausage, etc., simmer for a few moments, according to personal taste into the pepper, paprika, sauce dried radish and tomato sauce a number of, mix well with a spoon, after the taste sprinkle a few cilantro can be started; so, a sizzling delicious and visible casserole rice noodles on the out of the oven! I teach you fried rice noodles First of all, rice noodles soaked in cold water, usually soaked for 2 hours, and then dry water. Stir fry to hot pan cold oil (that is, the pan should be burned very hot, and then poured into the cold salad oil, and then pour out the salad oil, and then poured into the salad oil 10 grams), add an egg and 30 grams of small green vegetables stir-fried, and then put into the rice noodle line 200 grams or so (so that it will not be easy to pan), stir frying side of the sauce 5 grams of monosodium glutamate 5 grams of yellow wine 5 grams of chicken 3 grams of chicken 3 grams of chicken stir-fried stir fry on the good, generally stir-fried for about 4 minutes of time. Note: to stir-fry until the color golden, inside the side of their own can be added at will, such as bean sprouts or sausage, etc., like to eat spicy friends can also add dried chili or chili sauce. I wish you success!

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/viewthread.php?tid=2300638 Meat sauce Rice noodles practice ingredients: vegetables, meat, rice noodles, spicy mustard greens, cilantro seasoning: minced onion and ginger, soy sauce, cooking wine, vinegar, sugar, monosodium glutamate (MSG), pepper, red oil practice: 1. will be cleaned vegetables rice noodles with cold water soaked standby 2. frying pan heat will be minced meat minced onion and ginger into the pan and sautéed until the meat white meat flavor add soy sauce (preferably with a little soy sauce) cooking wine, vinegar, white sugar to be on the color of the water cover the lid and simmer until the meat out of the Add MSG, pepper and season to taste, then the meat sauce is ready You can make some more at a time, put it in the fridge and eat it when you dig a little, it's very convenient 3. now start to mix the base in the bowl: according to the personal taste of the weight of the appropriate amount of salt, MSG, pepper, red oil, sesame oil, cilantro 4. pot of boiling water, put in the soaked rice noodles (according to the amount of a bowl), green vegetables, meat sauce, rice noodles recipe Ingredients: green vegetables, (small oil vegetables) meat stuffing, rice noodles, spicy squash, cilantro Seasonings: minced green onion and ginger, soy sauce, cooking wine, vinegar, sugar, monosodium glutamate, pepper, red oil Practice: 1. pick and wash the green vegetables Rice noodles with cold water soaked and spare. The oil pan heat will be meat minced onion and ginger together into the pan sauté until the meat color white issued meat flavor add soy sauce (preferably add a little soy sauce) cooking wine vinegar sugar to the color of the water add a lid and simmer until the meat out of the oil add monosodium glutamate pepper seasoning so the meat sauce on the fried le can be more than a dozen times to put in the refrigerator and eat a little digging it is very convenient. 3. now begin to blend the base of the bowl: according to personal taste light weight moderate amount of salt, monosodium glutamate, pepper, oil, red oil, and so on. The oil and cilantro 4. Boil water in the pot, put the soaked rice noodles (according to the amount of a bowl), green vegetables 5. boil the water again, then you can take out of the pot, hot process, constantly using chopsticks to stir 6. first with a spoonful of boiling water in the pot to wash the base in the bowl, pick into the rice noodles, green vegetables on top of a spoonful of meat sauce, moderate amount of diced squash, to eat when you stir the base of a bowl of fragrant and thumping rice noodles in front of you Personally, I feel that the base of the boiling water than the bone broth, fish soup is more refreshing! I think it's more refreshing than bone broth or fish broth.