Raw materials of rice noodles

Make ingredients

20g of chicken breast, 20g of pork belly, 50g of pork loin, 50g of mullet, 50g of fried squid, 20g of fried fish belly, 20g of ham, 20g of coriander, 20g of onion, 20g of quail eggs, 20g of clean chicken nuggets, 50g of water-fried bean skin, 50g of Chinese cabbage, 50g of green onion, 50g of bean sprouts and 50g of mushrooms.

production process

1. Slice the meat separately, blanch it with seasoning, then rinse it and put it on a plate;

2. The rest of the materials are boiled in another pot, cooled, cut into sections and put on a plate;

3. Chop coriander and onion and eat them with oil pepper and scalded rice flour;

4. When the chicken oil is burned to 70% heat, put it in a bowl, pour in the cooked broth, and add seasoning to serve;

5. When eating, blanch the meat slices first, then blanch the vegetables slightly, then rice noodles, sprinkle with chopped green onion and coriander.

Exercise 2

Make ingredients

Half a fat hen (about 750g), half an old duck (about 750g), 3 pork bones, 50g pork tenderloin, tender chicken breast, mullet (mullet) or squid with water, tofu skin 1 slice, 25g leek, onion10g and monosodium glutamate 65438+.

production process

65438+

2. Slice raw chicken breast and pork tenderloin into thin and transparent slices and put them on a plate. Slice mullet (or squid), blanch it with boiling water, take it out and put it on a plate. Soak tofu skin in cold water and shred it, blanch it with boiling water for 2 minutes, then float it in cold water for later use. Wash leek, blanch it with boiling water, take it out and change knives for later use. Wash onion and coriander with clear water.

3. Soak rice, grind it into fine powder, steam it, press it into vermicelli, scald it with boiling water for two or three minutes, and finally rinse it with cold water, each bowl is150g;

4. When eating, put 20g of chicken and duck meat in a deep bowl, spoon the cooked soup into the bowl, and add salt, monosodium glutamate, pepper, sesame oil, lard or chicken and duck oil and sesame Chili oil to keep the temperature in the bowl at a high level. After the soup is served, put the chicken, pork and fish fillets into a bowl in turn, gently stir them with chopsticks until cooked, and then put the leeks into the soup.

Exercise 3

Make ingredients

rice noodles

Ribs 300g, fresh chicken 1/2, fresh duck 1/2, Yunnan ham 100g, ginger 1 (50g), 2 teaspoons of salt (10g), cooked rice flour 200g, fresh grass carp 80g.

production process

1. Wash ribs and fresh chickens and ducks, cut into large pieces, put them in boiling water, roll off the blood foam, take them out and rinse them off;

2. Put the above materials, loose ginger slices and Yunnan ham into a pressure cooker (or a large casserole), add about 4-5 times of water to the solid materials, first boil with strong fire, then turn to low fire, and stew with low fire for more than one hour;

3. Add salt, and the last one should be a thick white soup with a layer of bright oil floating on the surface;

4. Cut fresh grass carp and fresh tenderloin into extremely thin slices for later use (to prevent the surface from drying out, you can code first and cover it with plastic wrap);

5. Put the boiled thick soup into a large bowl with heat preservation, add fresh fish slices, fresh tenderloin slices, mung bean sprouts, pickled mustard tuber and leek in turn, add raw quail eggs, add salt and white pepper;

6. Let it stand for 2 minutes, then add the boiled rice noodles and sprinkle with shallots.

Exercise 4

raw materials

Pour the rice into a wooden barrel, soak it in cold water for half an hour, drain the water, control the drying, and grind the rice into flour, or grind the rice into flour with a pulverizer.

Mix rice flour and cold water into a rake. The water surface ratio should be that the surface energy of the back rake naturally gathers into a plane, and the surface is not knotted and thinner than Yuanxiao.

Send the prepared rake to the rice noodle press (the old method is manual operation, using very bulky rice noodle pressing equipment).

15 minutes later, the rice noodles are ripe. Rice noodles are hung for 24 hours, rejuvenated and dispersed in water.

Soup-making method

Chop the ribs, cut off the big bones and cook them with chicken, duck and ham. Bring the fire to the boil first, then simmer slowly, but don't melt all kinds of soup. Ham is fished out earlier, and chickens and ducks can still be cooked as cold dishes. Big bones continue to cook to extract bone oil and dissolve calcium. You can put pepper, monosodium glutamate and salt in the soup. You can also just put salt.

Preparation method of fresh materials: freshwater fish should be used far away, especially tender and odorless. After washing, cut it into very thin sashimi and put it on a large plate with the cut fresh tenderloin. Wash the bean curd skin, cornflakes (or fresh bamboo shoots) and agaric, and put them on a plate. Cut parsley and onion into sections (such as cutting small flowers with other fresh ingredients such as pea seedlings) and sprinkle with cooked sesame seeds.

When eating, rice noodles, soup bowls and fresh ingredients are packed in three tableware, and one dose is served. Fresh ingredients are put in a hot soup bowl (noodle soup must be covered with oil, and the soup temperature is high), and then rice noodles are eaten with fresh ingredients.

Exercise 5

The key to crossing the bridge rice noodles lies in a bowl of soup, which is very particular. Besides pig bones, two strong hens and an old duck must be used as raw materials. Three strong hens and two old ducks can't! This is the chef's accumulated experience for many years, so that the soup cooked is fresh and must be an old duck!

Now all the chickens and ducks have to be slaughtered, and the chicken blood has to be saved until the pig bones and chickens and ducks are cooked for four times.

Shrimp rice noodle

After five hours, fish out everything in the soup, squeeze the chicken blood into pieces and put it into the soup, stirring constantly. At this time, chicken blood will condense the impurities in the soup, and the soup will change from milky white to clear and bright. Remove the sediment, then add the pig bones and simmer for an hour or two.

Nowadays, rice noodle shops generally do not use this technology. In order to ensure that customers can see that their soup is really stewed with pig bones and chicken, (many soups don't use old ducks, but use feed chickens produced by chicken farms) the color of the soup is deliberately kept milky white. If milky white is not enough, throw a tube of "bait block" (also a food made of rice in Yunnan) into the soup as white as possible. This is one of the secrets of cooking today!

Some people who make cross-bridge rice noodles think that the more things cooked in the soup, the better the taste. All kinds of fish and ham are cooked in it. This is made by people who don't know how to cook. Harmony of five flavors is to "tune" it, not stew it in one pot. The soup cooked in this way loses the delicious and refreshing characteristics of crossing the bridge rice noodles.

Exercise 6

Make ingredients

Rice noodles ... 3 Jin? Mullet ... 1 kg? Strong hens ... two? Pork loin ... 1 kg? Sparerib ... 2 Jin? Pork loin ... 300 grams? Cabbage heart ... 1 kg? Pigeon eggs ... 10? Peace onion .. 1 kg? Pork belly tip ...100g? Pea tip ... 1 kg? Grass bud ... 1000g? Pepper ... 10g? Spiced powder ... 1g? Sweet soy sauce ... 200 grams? Pepper noodles ... 3 grams? Zanthoxylum oil ... 10g? Monosodium glutamate ... 10g? Coriander ... 100g? Salt ... 60 grams? Sesame oil ... 25g? Salted soy sauce ... 200 grams? Bean curd skin ... 200 grams? Chili oil ... 50 grams? Old duck ... 1? Energy ... 50 grams? Pig tubular bone ... 3 pairs? Cooked lard ... 250 grams

production process

1. Slaughter old chickens and ducks, remove impurities from their bellies, wash them, and pour chicken blood into a small bowl to clear the soup. Chop the ribs into cubes with a length of 1.6 cm and a width of 1 cm, float them in cold water and knock them off at the bone.

2. Put the chicken, duck, pork ribs and pork ribs into the soup bucket, inject 20kg of clean water, cook for four hours with strong fire, skim the floating foam while cooking, take out the chicken, duck, pork ribs, knead the blood of the two chickens by hand, slowly inject it into the bucket, and stir it in one direction with a spoon, so that the impurities in the soup gradually precipitate and condense together, and the soup turns from milky white. Then add bone and ribs, move to low heat and simmer, add 50 grams of refined salt and keep it slightly open.

3. Remove the head, claws and bones of chickens and ducks, add 10g refined salt, allspice powder and pepper noodles, mix and marinate for 2 hours, cut into strips with a width of 2cm and 1.3cm, and put them into ten soup bowls. Slice pork tenderloin into slices with a length of 2 cm and a width of 1.6 cm; Skin, bone and spine of mullet, and cut into thin slices; Peel the tip of the stomach and tendon, and slice; Cut the pork tenderloin from the middle, peel off the waist, cut it into thin slices, rinse it with cold water, and then put the belly slices and waist slices into the pot again. When the water temperature is 80℃ to 40%, wash with clean water, and divide the above slices into 10 pieces, which are arranged in 10 plates with four rows in each plate.

4. Wash the grass buds, cut the tender buds into 1.3cm long pieces, cut the shallots into 0.6cm long pieces, blanch them with boiling water, and put them into 10 small dish together with the grass buds. Slicing onion leaves, cleaning coriander, sterilizing, cutting into powder, and shredding ginger; Boil the pea tip with boiling water; Wash the bean curd skin with cold water to remove dust, soak it in warm water and put it into 10 platter. Wash pigeon eggs and put it on a plate with pea tips.

5. Blanch the rice noodles with boiling water and divide them into 10 bowls; Mix sweet soy sauce, pepper oil and Chili oil in a large bowl and put it in a 10 platter. Take 10 special deep bowl and put monosodium glutamate and pepper noodles respectively. When the cooked lard is heated to 70%, put a piece of raw meat, stir-fry the oil until fragrant, scoop it into bowls, each bowl is 15g, and then pour it into the prepared soup, each bowl contains 400g of soup, 2g of monosodium glutamate and 2g of salt. Serve soup, sliced meat, vegetables and vegetables dipped in water, and clear soup with spiced chicken and duck.

6. pigeon eggs smashed into the oil soup bowl and cooked it in a short time. Slices such as tenderloin, mullet, belly tip and tenderloin are gradually put into the oil soup bowl and seasoned while it is hot. Finally, add vegetables, tofu skin, chopped green onion and rice noodles to serve.

Guoqiao Rice Noodles

Production key

1. The slices of the main ingredients should be thin and transparent, and it is better for the meat slices not to curl after scalding in the soup.

2. Eat raw slices, and it is best to use seasonings made of sweet soy sauce, salty soy sauce, pepper oil, sesame oil and Chili oil.

3. The prepared soup must be cooked slightly on the fire and rushed into the bowl with boiling soup.

4. Yunnan Wuding rice noodle is the best rice noodle used. Rice flour is made of high-quality white rice, which is ground and boiled. Slender as a white line, full of toughness and luster.

Exercise 7

Ingredients: Yunnan rice noodles, fish fillets, pork tripe, pork tenderloin, chicken breast, mushrooms, mung bean sprouts, bean sprouts, dried bean curd or oily bean curd.

Accessories: Chili oil, pepper, vinegar, salt, quail eggs, mustard tuber, ham, coriander powder and leek powder.

1. Take out the internal organs of black-bone chicken or old hen, wash and take out the chicken oil. Cut the chicken into small pieces, stir-fry it in oil first, add water to the black-bone chicken, and slowly boil it into thick chicken soup. The soup cooked with ground chicken or old hen is thick for a long time, because personal preference for the taste of black-bone chicken depends on personal preference. )

2. Hot bowl: The bowl containing rice noodles must be scalded with boiling water to keep the temperature. Boil the rice noodles with water first, or blanch them for later use.

3. Put the diced chicken oil into the pot and slowly boil out the chicken oil.

4. Put the boiled chicken oil into the scalded thick-bottomed bowl, and pour the boiled chicken soup into the bowl about 80% full. At this time, the thick chicken oil floats on it to keep the temperature of the chicken soup.