Let me introduce rice noodles in an all-round way. This is a special introduction, hehe
One: the background of rice noodles:
Rice flour has a history of 1000 years, and its origin has a beautiful and touching story.
Crossing the bridge rice noodles originally originated in Mengzi County in southern Yunnan.
According to legend, there is a South Lake outside the city. The lake is clear as blue, with weeping willows lining it.
There is an island in the middle of the lake. There are pavilions on the island. In addition, there are green bamboo forests and towering old trees here. Beautiful and quiet scenery, fresh and pleasant air. It is a good place for students nearby to learn poetry. There was a scholar who went to an island in the middle of the lake to study for the exam, but because he was too involved in his work, he often forgot to eat the food his wife gave him, and it was often cold when he ate it.
Because of the abnormal diet, my body is getting thinner every day, and my wife is very distressed.
Later, when the chicken soup was delivered carelessly, Miss Scholar found that the chicken soup was coated with a thick layer of chicken oil to keep the soup warm like a lid.
If you eat with seasoning and rice noodles, it will be more refreshing.
So she first cooked the clear soup of fat chicken and boy bone and smeared it with thick chicken oil; Rice noodles are made at home. Many ingredients are sliced on the island and cooked in boiling oil. Then rice noodles are added, which is delicious and smooth.
Scholars also like to eat, and virtuous wives often copy this and send it away.
Later, I wanted to be the number one scholar, and I was fascinated by my wife's hobby. I joked that I had eaten chicken soup rice noodles sent by my wife before I was admitted.
Because his wife sent the rice noodle to the island through a winding bridge, the scholar called it "crossing the bridge", which became a beautiful talk for a while.
People have imitated the practice of eating rice noodles by the scholar's wife, and the rice noodles crossing the bridge have spread since then.
After the processing and improvement of later generations, the rice noodle crossing the bridge is getting better and better, and it spreads farther and farther.
Two: the practice of rice noodles:
Rice flour originated in Yunnan and belongs to Yunnan cuisine.
Raw 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.
Method:
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 sliced meat first, then blanch the vegetables slightly, then rice noodles, sprinkle with chopped green onion and coriander.
3. Preparation method of rice flour 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.
Dry the main line for 24 hours, rejuvenate and soak in water.
Four: How to eat 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 spices, barbecued pork and other cooked meat, then add peas, tender leeks, spinach, tofu skin, 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.
Five: the characteristics of rice noodles:
Fresh and delicious, with unique flavor.
People often say that going to Yunnan without crossing the bridge rice noodle is tantamount to running for nothing.
Crossing the bridge rice noodles is a unique way to eat rice noodles and other foods in stewed chicken soup.
People who go to Yunnan for the first time to eat this snack will laugh without asking others: chicken soup is very hot. Because there is a layer of chicken oil on the surface, there is no hot air at all. People who eat it for the first time often mistakenly think that the soup is not hot and drink it directly with their mouths, which can easily burn the oral skin.
Therefore, never drink chicken soup directly with your mouth.
When eating, you should eat raw slices first, and then cook the soup when the temperature is the highest.
Some people don't know the secret. First, hot dishes and rice noodles. Then, when the temperature of the soup drops, the food that can't be eaten raw will not be cooked.
The rice noodles crossing the bridge are strictly divided, and each person has a bowl of raw slices, chicken soup, vegetables and rice noodles.
This is sanitary and not wasteful.
Crossing the bridge rice noodles has a unique taste and elegant character among all kinds of snacks, which is the first of all traditional snacks.
Some people say that "crossing the bridge rice noodles" is a Chinese western food, which is worth promoting.
Rice flour is nutritious and convenient to eat, and it is very popular at home and abroad.
Crossing the bridge rice noodles, with its exquisite soup, unique eating method, sweet and fragrant taste, salty and light, has become a unique flavor snack in Yunnan.
Crossing the bridge rice noodles are mainly made of soup, sliced meat, rice noodles and seasonings.
The soup is boiled with fat chicken and pig bones, and it is better to be clear and translucent; Slice chicken breast, pork tenderloin, liver, kidney flower and fresh fish, and put them in a small dish; Rice noodles are white and tough. There are also pea tips, yellow-bud leeks and tender spinach.
When eating, put the soup in a big "sea bowl" and add monosodium glutamate, pepper and cooked chicken oil. The soup is so thick that there is no heat in the bowl.
When the soup is served, pigeon eggs is scooped into a bowl, and then the meat slices are dipped into the soup and gently stirred, and instantly become as white and tender as magnolia slices.
Then add fresh vegetables and rice flour, and drizzle with Chili oil and sesame oil.
The red, white, yellow, green and yellow in the bowl reflect each other, and the strange smell makes people appetite.
Six: Rice noodle types:
Yunnan rice flour can be divided into two categories, one is made of fermented rice and ground into powder, commonly known as "sour rice flour", which has complex technology and long production cycle.
Features: Rice noodles are good in bones and muscles, smooth and sweet, and have obvious rice fragrance, which is a traditional production method.
The other is to grind the rice and put it directly into the machine for extrusion molding, and use the heat of friction to gelatinize the rice, which is called "dry pulp rice flour".
Dry rice noodles are dried "dry rice noodles", which are easy to carry and store.
It's cooked and swollen when you eat it.
Dried rice noodles are hard, chewy and long, but lack the flavor of rice.
Seven: 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 when he was young and his family was extremely poor. His mother went to Kunming to make a living by weaving and remarried to a man who sold jiaozi in Sichuan. Sichuanese taught a set of skills for jiaozi.
After his stepfather died, Zhai Yong 'an picked jiaozi and sold it 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, all of which taste good, but Zhai Yong 'an is the most prominent one. Up to now, some old Kunming still remember the pot rice noodles in Duanshi Street.
Eight: cauldron Wang Chang rice noodles:
"Rice flour is made of high-quality rice, which is fermented, beaten, filtered, cooked and extruded, then soaked in cold water, rinsed and cooked for consumption.
Rice noodles are slender, white and elastic, cooked with ingredients, and both cold and hot food are delicious.
Yunnan people take 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, sausage, fried sauce, eel, bean curd and so on.
Nine: Tofu pudding rice noodles:
Boiled bean curd bean curd (the advantage of boiled bean curd is that it will dehydrate and become smaller. It is delicious and beautiful to mix with rice noodles. ) First scald the rice noodles with hot water, put them in a bowl of soil flowers, then scoop a spoonful of bean curd into the dough, and then put all the seasonings in turn, and you can enjoy them.
Ten: cold rice noodles:
Rice noodles can be eaten cold, called cold rice noodles, which is very popular in Yunnan.
There is a folk song called "rice noodle stand is the most lively, Chili is sour, vinegar is with Chili."
A bunch of young ladies eat rice noodles and whistle with their mouths burning. "
Thank you!