Rice noodles are an ancient food. In the ancient cooking book "Food Times", rice noodles are recorded as "charm". Shici is the Shici Law recorded in Sui Shu, which was lost in the Southern Song Dynasty. The original meaning of "charm" is polished rice, and the extended meaning is "refined meal". In Qi Min Yao's technique, the "dish" is made by grinding glutinous rice into powder, adding honey and water, adjusting it to a moderate thickness, pouring it into a bamboo spoon drilled at the bottom, and the powder slurry flows out into thin lines, then putting it into a pot and cooking it with ointment, which is rice noodles. Polished rice is ground into refined powder, and refined food is made from refined powder, because rice noodles are called "charm". Because of its outflow, it is cooked, chaotic, tangled and entangled, also known as "disorderly accumulation".
By the Song Dynasty, rice noodles, also known as "rice cables", were ready to be dried, white and bright, as thin as silk thread, and could be given to others. Chen Zao "Jianghu Chang Weng Shi Chao? "Hotel Three Suits" said: "A wisp of powder, a wisp of reins. Evenly fine cocoons and spit threads, clean and moisten geese and cut off fat. Wu Nong's method is different, and Chu can lean against the wall. This jade food, take my vegetables and intestines. The seven tendons are empty, slippery and still sweet. " At that time, Xu Nanqing wrote the poem "Make a nest with rice cables" in Zhaofan, which shows that the dried rice noodles at that time were bird's nest-shaped, just like the dried rice noodles made in Kunming today.
During the Ming and Qing dynasties, rice noodles were also called "rice cakes". Song Xu's "Song's Health Department" said: "The rice is disgusting, the sound is rotten, and Xie Dieshan says:' rice noodles'." There are two ways to make it. First, "the japonica rice is very clean, and the glutinous rice is absolutely fine. The soup is slightly firm and cooked in a pot. A little mixed powder, "making links, breaking thin strips, grumpy." Boil in the fat juice and mix with pepper, pepper, soy sauce and onion. " Secondly, "add rice slurry to the powder to make a paste, knead it like mung bean powder, put it into the soup, put it into the kettle and pick it up."
At present, there are still two methods to make Yunnan rice noodles: first, it is made by grinding rice after fermentation, commonly known as "sour rice noodles". Its technology is complicated and time-consuming to produce, but it is smooth and sweet, with a fragrant rice, which is a traditional method. Secondly, the rice flour is directly put into the machine for extrusion, and it is gelatinized and shaped by the heat of friction, which is called "dry rice noodle", and it is "dry rice noodle" after drying, which is convenient for carrying and storage. Cooking and swelling when eating. Dry rice noodles are hard, chewy and long, but not as fragrant as sour rice noodles.
Yuxi pot rice noodles
Zhai Yong 'an, a native of Jinguanying, Yuxi, was the first to introduce Yuxi pot rice noodles to Kunming. He lost his father in his childhood and his family was extremely poor. His mother went to Kunming to make a living by weaving and remarried a person who sold dumplings in Sichuan. The Sichuanese passed on a set of skills for making dumplings. After the death of his stepfather, Zhai Yong 'an picked and sold dumplings along the street. In the early 1920s, he applied the cooking method of Yuxi small pot, spread it to Kunming, and constantly improved it. 1938, Zhai Yong 'an went to Duanshi Street to operate. There are three small pot cooking shops in Duanshi Street * * *, which all have good tastes, but Zhai Yong 'an is the most prominent one. Up to now, some old Kunming still remember the small pot rice noodles in Duanshi Street.
Cauldron changwang rice noodles
"Rice noodles are made of high-quality rice through fermentation, pulping, filtration, steaming, extrusion and other processes, and then soaked in cold water and rinsed before cooking and eating. Rice noodles are slender, white and flexible, and they are delicious when cooked with ingredients, both cold and hot. Yunnan people have brought the way of eating rice noodles to the extreme: the cooking methods are cold, hot, marinated and fried; There are countless ingredients, such as braised pork, crispy whistle, three delicacies, prosperous intestines, fried sauce, eel, bean curd and so on.
Tofu pudding rice noodles
Boiled bean curd brain _ _ bean curd (the advantage of boiled bean curd is that it will drain water and become small and small, and it will taste good when mixed in rice noodles, and it will look good.) First, scald the rice noodles with hot water, put them in a earthenware bowl, then scoop a tablespoon of bean curd into the dough, and then put all the seasonings in turn, and you can enjoy it.
Cold rice noodles
Rice noodles can be eaten cold, called cold rice noodles, which is very popular in Yunnan. There is a folk song saying, "Rice noodle stands are the most lively, and chili pepper is sour and vinegar with pepper. A bunch of sisters eat rice noodles, and their mouths are so hot that they whistle. "
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1. Baidu knows that crossing the bridge rice noodle soup is a kind of soup with rich and fresh flavor, which is made of big bone, old hen and Yunnan Xuanwei ham after a long time. There are two specific methods for making it:
2. 1, traditional way: The soup is made of chicken, duck, pig bones, pig feet, pig elbows, pig bellies and other raw materials that are easy to make the soup white. When stewing the soup, water should cover the materials inside. Boil the water first, then boil it in cold water, remove the foam, add the onion ginger wine, and slowly roll it until the soup is thick and milky.
3.2. Convenient way: There is a concentrated bone soup called Milk Soup Emperor on the market. When I went to a restaurant to eat rice noodles, I asked for a sample and made it myself. The effect was not bad. It was not much different from my own bone soup, but the operation was much simpler and more convenient. I could mix it according to a certain proportion.