"Rice noodle, is a thread-like shape made from high-quality rice after fermentation, grinding, clarifying and filtering, steaming, extruding and cooking. Rice noodles are long, thin, white, pliable, and eaten in a variety of ways. Yunnan rice noodles can be divided into two categories, one is made of rice after fermentation and grinding, commonly known as "sour paste rice noodles", complex process, long production cycle. Characteristics: rice noodle tendons good, smooth and sweet, with the fragrance of rice, is the traditional production method. Another type of rice flour directly into the machine after grinding extrusion molding, friction by the heat of the rice paste molding, known as "dry pulp rice noodles". After drying, it is called "dry rice noodle", which is easy to carry and store. It is easy to carry and store. When eating it, it is steamed and boiled again. Dry pulp rice noodles tendons hard, bite, line long, but lack of rice flavor."

Rice thread, for a food, the ancient cookbook "food times" in, recorded rice thread for "charm". People used to call the rice noodles "sour milk rice noodles", "sour noodles", "dry rice noodles", "rice noodles". It is rich in carbohydrates, vitamins, minerals and enzymes, etc., has a rapid and even cooked, not rotten, smooth and tender, after cooking soup is not cloudy, easy to digest the characteristics of the hot pot and casual fast food, especially suitable for hot pot and casual fast food to eat.

Nutritional value of rice noodles

Good quality rice noodles are nutritious. Rice noodles are rich in carbohydrates, vitamins, minerals and enzymes, etc. They have the characteristics of being cooked quickly and evenly, resistant to boiling and not rotten, crisp and smooth, the soup is not cloudy after cooking, and are easy to digest, which is especially suitable for hot pot and casual fast food.

Tip: rice noodles are easy to lose nutrition in the soaking process, so rice noodles need to be accompanied by a variety of vegetables, meat, eggs and apothecary to increase nutrition. "Some people say that eating a bowl of rice noodles is equivalent to eating a plastic bag", this statement has no scientific basis, unless the rice noodles are counterfeit.

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Never get tired of eating - not Bridge Rice Noodles

The flavor is delicious and easy to make, adding meat and greens does not lose its nutrition, and you can also use this method to make noodles.

Environmental reasons: the whole production process is short, energy-saving, almost no fumes.

Materials

Rice noodles half a catty, one or two fresh pork, four pickled chili peppers, a small piece of pickled radish, ten pickled peppercorns, two small green onions, a small handful of small radish leaves, two drops of sesame oil, half a spoonful of salt, half a spoonful of chicken essence, a bowl of water

Practice

1, first put the rice noodles in the basin with cold water to soak for ten minutes (or you can not soak), the pork chopped into a foam, pickled chili pepper Chopped, pickled radish cut strips, scallions cut into sections;

2, the oil is hot put pepper fried into the chili, radish with fried, fried and put the meat froth, add a little soy sauce, salt, meat discoloration after adding a bowl of water, water boiled into the chicken can be;

3, to get the support of a pot of boiling water, water boiled into the rice noodle, boil the pot and put a little bit of salt that is put into the small carrot leaves, small carrot leaf discoloration turn off the fire;

4, Rice noodles and small carrot leaves into the bowl topped with fried meat foam, a few drops of sesame oil, sprinkled with chopped green onions can be;

Tips

Rice noodles are fresh so can not be cooked for too long, put a little salt before the small carrot leaves can make the greens look better. If you want to cook faster you can do it in two pots.

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Bridge Rice Noodles

The soup is hot and flavorful, the meat slices are tender, and the taste is fragrant.

Materials

Main ingredients: half a light fat hen (about 750 grams), half a light old duck (about 750 grams), 3 pig bones, pork spine, tender chicken breast, fish (blackfish) meat or squid 50 grams each, 1 sheet of tofu skin, 25 grams of chives, 10 grams of green onions, 1 gram of monosodium glutamate (MSG), 5 grams of sesame oil, 50 grams of pork lard or chicken and duck oil, 25 grams of sesame chili oil, refined salt 1.5 grams, 400 grams of high-quality rice, pepper, coriander, green onion each a little.

Practice

1, the chicken and duck gutted and washed, with cleaned pork bones into the pot of boiling water, slightly blanched, to remove blood, and then into the pot, add 2000 grams of water, simmering for 3 hours or so, until the soup was milky white, fish out the chicken and duck (chicken and duck should not be overcooked, and another for another purpose), take the broth to be used.

2, raw chicken breast, pork spine were cut into thin to transparent slices on a plate. Cut the meat into thin slices and cook in boiling water, then remove to a plate. Soften tofu skin with cold water and cut into julienne strips, scald in boiling water for 2 minutes, then float in cold water until ready to use. (leeks cleaned, scalded with boiling water, remove the knife to be used) green onions, coriander, washed with water, cut into 0.5 cm long small pieces, respectively, served in a small plate.

3, rice by soaking, ground into fine powder, steamed, pressed into vermicelli. Then use boiling water for two or three minutes to form, and finally rinse the rice noodles with cold water. Use 150 grams per bowl.

4. When serving, use a large bowl with a high depth, put in 20 grams of chicken and duck meat, and ladle the boiling soup from the pot into the bowl, add salt, monosodium glutamate (MSG), pepper, sesame oil, lard, or chicken and duck oil, sesame chili oil, so as to keep the bowl at a high temperature. Soup dishes on the table, the first chicken, pork, sliced fish slices into the bowl in turn, gently stirring with chopsticks can be hot, and then leeks into the soup, add green onions, coriander, and then put the rice noodles one after another into the soup, but also can be eaten while hot. Various slices of meat and leeks can be dipped in the ingredients

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Yunni small pot of rice noodles

Materials

120 grams of rice noodles (half a soup bowl); 50 grams of minced pork; 10 grams each of pea tips, leeks, bean sprouts, and pickles; 2 grams each of salt, chili oil; 2 grams each of salted soy sauce; 2 grams each of chili oil; 2 grams each of chili oil; and 2 grams each of salt and pepper oil. chili oil 2 grams each; salted soy sauce (old soy sauce) 3 grams; ginger, white pepper 1 gram each; 100 grams of pork rib soup.

Practice

1, first prepare the rice noodles. This time I use Zhongshan Segen, easier. Large pot of cold water until the water boils, turn off the heat and smother for 10 minutes, rinse with cold water and then soak. Fish out and strain when you use it.

2, meat minced, add a little water to make it easy to spread. All vegetables washed and picked. Leek cut inch section, pickled cabbage chopped, ginger chopped into mush. Spare ribs soup boil.

3. small pot on high heat, add boiling broth, boiling into the white pepper, ginger, chopped meat, and stir the meat, the order of salt, salted soy sauce, water pickles, and then into the rice noodles. When boiling under the leek section, pea tips, bean sprouts, and wait for the soup to open again. Drizzle with chili oil before serving. Pour into a regular noodle-eating soup bowl and garnish with chopped scallions and cilantro. Do this on the strongest heat possible. I couldn't find a round-bottomed skillet, so I reluctantly found a small, flat-bottomed skillet with a diameter of 20 cm and a height of 10 cm to make do:

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White Peacock - Yunnan Flavored Assorted Cold Rice Noodles

Ingredients

Rice noodles (or Sesame noodles), red and white roti, leek, black and white fungus, lettuce, tomato, cucumber (optional), mung bean sprouts, egg skin, marinated chicken or pigeon eggs. Ginger, green onion, cilantro. Yunnan sour pickles (optional).

Sauce:

Spicy peanuts pounded with sesame seeds, sesame oil, pepper oil, chili oil, green onion juice, ginger juice, sweet soy sauce, salty soy sauce, vinegar, marinated chicken eggs marinade and water to mix. (Here should have used Yunnan Kaiyuan sweet soy sauce, in the United States can not be found, used in the Chinese supermarkets can be found in the nearest Thai sweet pearl oil)

Practice

1, because in the United States there is no fresh rice noodle available, the Hong Kong five Fengxing produced Seti noodles, a large pot of boiling water and boil 15-20 minutes until the rice noodles are soft, out of the bleach and cool water after soaking for another two hours or more. Because the freshly boiled rice noodles are too soft and have no tendon, soaking in cool water can make the rice noodles expand a little and increase the tendon. To use before using boiling water and then scalded one, out of the texture is just good, like the hometown of fresh rice noodles in general ~ ~

2, red and white rotunda, lettuce, cucumber, the spread of the egg skin and scalded black and white fungus shredded. Leeks scalded with boiling water and cut inch sections, tomato rest sliced, brined chicken eggs or pigeon eggs are also sliced. Ginger chopped with a little water into ginger juice, scallion white minced with a little water into the onion juice. Chopped cilantro and leave a few leaves to make the tail plume decoration. Cut the red and white roti and lettuce cucumber, black and white fungus silk respectively with salt, rice vinegar, sugar slightly pickled, out of the water slightly squeeze a little, into a sweet and sour slightly salty flavor, and egg skin, bean sprouts, leeks, pickles, etc. Spread on the bottom of the plate.

3, hot filtered water of the rice noodles mixed with chicken fir oil or sesame oil to prevent sticking and increase the aroma. Put ten inches of large plate arranged in the shape of the peacock body, and peacock head with a certain arc, to make the peacock back to the natural form. Next to the shredded black fungus, shredded egg skins, shredded red and white roti and shredded chives to make a bird's nest, nestled in the center of a marinated pigeon egg. Unfortunately, I could only find eggs, so I had to use brined chicken eggs to instead. (It was a bit big:)

The peacock's tail is decorated with slices of tomato, slices of brined egg and coriander leaves. Easy to make, beautiful shape of overseas version of white peacock-vegetarian version of assorted cold rice noodles is basically formed.

4, on the table with another bowl of sauce water, pouring mixing can be eaten. Eat up the sweet, spicy and sour flavor, the taste is very fresh and refreshing. It is a bright and delicious appetizer cold dish at the banquet.

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Materials

300g of pork buttock tip, 45g of Zhaotong sauce (can be replaced by ordinary hot sauce), 10g of sugar, 30ml of soy sauce, 5 cloves of garlic, 200g of rice noodles, 50g of pea shoots, 3g of salt, 150ml of stock, 150ml of spices. g, 150ml stock, 1 green onion

Practice

1. Wash the meat and cut it into 1cm pieces. Stir-fry the fat portion of the meat over low heat until the oil comes out, and when the fat starts to appear browned, put in the lean meat and stir-fry it until it turns brown, then drain the oil and remove it from the pan;

2. Stir-fry the garlic with the remaining oil in the pan until it turns yellow on the outer edges, and then remove it from the pan and reserve it for another use. Then turn the heat to low and put in the hot sauce, stir fry the red oil;

3. Put in the previously fried diced meat and hot sauce and stir fry well, add sugar, soy sauce and stir fry the flavor;

4. The oil in the pot becomes more into the garlic stir fry, and then all the ingredients into the stew pot;

5. Do not add water to use the fat in the meat and slowly simmer for 30 minutes until the diced meat and garlic are crispy, i.e. the stew is made.

6. rice noodles and pea shoots with clean water, respectively, into the boiling water blanching until cooked, the rice noodles into a large bowl to add broth and a little salt to taste, and then into the pea shoots, topped with stewed meat soup, scallions and mix well can be.

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Macanese Fried Rice Noodles

This famous staple is cooked by yourself, which in itself is no small achievement, and can give you more than just the It will give you not only a delicious lip-smacking experience, but also the soothing feeling of spontaneity in Macau Fried Rice Noodles.

Ingredients

100g of shrimp, 30g of squid, 50g of salted pork, 200g of rice noodles, 30g of garlic, 1 tablespoon of seafood soy sauce, 1/2 teaspoon of salt, 1 teaspoon of sugar, 2 teaspoons of abalone sauce, 5g of white sesame seeds, and a good amount of Spanish olive oil

Methods

Dice the squid, slice the garlic, and cut into pieces. Dice the squid, shred the garlic, and boil the rice noodles in boiling water.

Pour Spanish olive oil into a pot and heat to 60%, then add shrimp, squid, salted meat, green garlic and stir-fry well.

Add seafood soy sauce, salt, sugar and abalone sauce to the pan and season, then add rice and stir-fry, then sprinkle with white sesame seeds.

(The above introduces several kinds of bridge rice noodles, you can refer to the @, @ ~ hope to help you @)