The main ingredients are rice noodles cooked in cold water (dried rice noodles are sold in supermarkets or markets, so buy them and cook them yourself), plus some green vegetables and bean sprouts scalded with boiling water. You can add ingredients according to your own tastes and preferences.

The cold rice noodles I have eaten outside taste similar to cold rice noodles. It is made by adding salt, vinegar, Chili oil, monosodium glutamate and mashed garlic.

I made it myself once. It's not the same as what I sold, but it tastes good. The practice is as follows:

1. Cook the prepared rice noodles, soak them in cold boiled water, drain the water and put them in a bowl.

2. Put the scalded vegetables on the rice noodles, and then put the garlic and Chili noodles in turn.

3. Heat the oil in a pot, stir-fry some pepper, then pour the oil into the plate and pour it on the pepper noodles and garlic paste.

4. Then add other seasonings and mix well.

Spicy roujiang rice noodles

1, rice noodles. The texture of rice noodles is very important. It is difficult to buy authentic rice noodles in Shanghai. I went to many places and bought 15 yuan 3 kg Jiangxi dried rice noodles at Auchan Supermarket. I need to send them myself when I come back. Hair technology is very important, if it is not good, it tastes much worse. I have tried various methods, and this method is the best: boil more than one liter of water with a rice cooker or an electric hot pot with insulation, cut off the power supply after boiling, add three or two dry rice noodles, stir well and cover. After two hours, the rice noodles became fat and white, not as black and thin as dried rice noodles. This step is very important. Don't use the manufacturing method on the package.

2, soup production. Ingredients: Porphyra and Shrimp Skin Soup, Chicken Soup Soup (bottled, put two spoonfuls at a time), Auricularia auricula and cabbage leaves can be bought in the supermarket. The production process is very simple. Add ginger slices when the oil is heated, pour water, and add laver and shrimp skin soup raw materials, chicken-flavored broth raw materials and washed black fungus after boiling. After opening again, add rice noodles and cabbage leaves, boil and immediately turn off the fire. Rice noodles must not be stewed, they have been soaked in the process of making.

3, the production of spicy meat sauce. If you don't like spicy food, you don't have to do this step Eating rice noodles directly is already delicious.

Ingredients: minced meat, pepper, soybean oil, Sichuan oil and chili pepper.

Step: Add pepper after the oil is heated. This step is also very important and is the source of hemp flavor. If you like the feeling of numbness, put more pepper.

Fried Zanthoxylum bungeanum until its fragrance wafts out, you can take it out of the oil. After the oil is heated again, add ginger slices and minced meat, copy it, and then add chili pepper, Sichuan oil, and move the meat sauce to red. The spicy meat sauce with strong fragrance is taken out of the pot. Because the oil chili pepper itself is very salty, and there are other seasonings in it, there is no need to put any other seasonings. I like spicy food very much. Most of the oil in chili pepper is not too spicy and not strong enough. I searched for it for a long time before I found this oil that was enough for my taste, chili pepper.

4. After the rice noodles are out of the pot, pour the meat sauce and mix well, so you can enjoy the pull. Add assorted pickles if you like salty food.

You can also tune it according to your own taste. I hope you can make your favorite taste of crossing the bridge rice noodles.

Ingredients: rice noodles

Accessories: Shrimp, cooked pork, cooked chicken, ham, pork loin, fish fillets, bean sprouts, carrots, Chinese cabbage, bean sprouts, leeks, onions and coriander.

Seasoning: salt, soy sauce, chicken essence, broth, cooking oil.

Practice;

1, sit in a pan and pour oil, and heat the oil;

2. Put shrimps, vegetables and onions in a bowl and pour in hot oil;

3, sit in a pot and ignite and pour the broth. After boiling, add salt and chicken essence into the bowl, pour the sliced meat, chicken slices, ham slices, fish slices, pork loin, various vegetables and bean sprouts, and finally add rice noodles.

Features: Delicious and salty crossing the bridge rice noodles.

Cuisine: Yunnan cuisine

Raw material:

20g of chicken breast, 20g of pork tripe, 50g of pork kidney, 50g of mullet, 50g of squid in water, 20g of fish tripe in oil, 20g of ham, 20g of coriander, 20g of onion and 20g of clean chicken nuggets, 50g of bean skin in water, 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 a smell, then rinse it and put it on a plate;

2. Blanch the rest materials in another pot, cool them, cut them into sections and put them on the plate;

3. Chop coriander and onion, serve with oil pepper and scalded rice noodles;

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

5. When eating, first blanch the meat slices to white, then slightly blanch the green vegetables, then rice noodles, and sprinkle a little chopped green onion and parsley.

How to eat crossing the bridge rice noodles

Cross-bridge rice noodles are composed of soup, sliced 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 put the chicken

, duck, ribs, pork ribs and other boiled soup into the bowl and serve on the table for later use. At this time, the boiling soup is covered with a thick layer of oil without steaming, but diners must not drink the soup first to avoid burns. First, knock the pigeon and chicken into the bowl, then put the raw meat such as sashimi, sliced raw meat, chicken, pork liver, kidney flower, squid, sea cucumber and belly slices in turn, and gently stir them with chopsticks to make the raw meat cooked. Then add crispy, barbecued pork and other cooked meat, then add peas, tender leeks, spinach, bean curd skin, rice noodles, and finally add soy sauce and chili pepper oil. It tastes particularly rich and delicious, and it is very nutritious, which often makes Chinese and foreign diners full of praise. Crossing the bridge rice noodles embodies Yunnan cuisine's rich raw materials, exquisite technology and special eating methods, and enjoys a good reputation at home and abroad.

Origin of crossing the bridge noodles

Crossing the bridge rice noodles has a history of 100 years, and its origin has a beautiful and touching story.

Crossing the bridge rice noodles originally originated from Mengzi county in southern Yunnan. According to legend, there is a South Lake (which still exists) outside the city. The lake is as clear as blue, and weeping willows line the lake. There is an island in the middle of the lake. There are pavilions and pavilions on the island. Moreover, there are forests of green bamboos and towering ancient trees. The scenery is beautiful and quiet, and the air is fresh and pleasant. It is a good place for students nearby to study poetry. A scholar went to the island in the middle of the lake to study for the exam, but because he was so immersed in his work, he often forgot to eat the food sent by his wife, and it was often cold when he ate it. Because of the abnormal diet, my body is getting thinner day by day, and my wife is very distressed. Once, my wife killed a fat hen, cooked it in a casserole and sent it away. After a long time, it was still warm, so she put it in with rice noodles and other condiments that the locals liked. It was delicious, and she liked to eat it when she was born. The virtuous wife often copied it and sent it away. Later, to be no.1, a scholar, was obsessed with his wife's kindness and joked that he had eaten chicken soup and rice noodles sent by his wife before he got into the exam. Because his wife sent rice noodles to the island through a winding small bridge, the scholar called this kind of rice noodles "crossing the bridge", which was a beautiful talk for a while. People have imitated the practice of scholar's wife to eat rice noodles, 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.

Responder: "Talking and kissing"-Senior Magician Level 7 8-8 22:08

Features: the soup is fragrant, the rice noodles are smooth, and all kinds of umami are integrated.

Ingredients for thick soup: ribs 300g, fresh chicken 1/2, fresh duck 1/2, Yunnan ham 100g, ginger 1 piece (50g) and 2 teaspoons of salt (10g).

Ingredients for rice noodles (1 large bowl): cooked rice noodles 200g, fresh grass carp 80g, fresh pork tenderloin 80g, quail eggs 1 piece, leek 30g, shallot 30g, pickled mustard tuber 30g, mung bean sprouts 30g, salt 1 teaspoon (5g) and white pepper1piece.

● Thick soup practice:

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

2. Put it into a pressure cooker (or a big casserole) together with the scattered ginger pieces and Yunnan ham, and add about 4-5 times the water of the solid material. Bring to a boil with high fire, then turn to low fire and simmer for more than 60 minutes.

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

● Rice noodle practice:

1. Cut the fresh grass fish and the fresh tenderloin into very thin slices (to prevent the surface from drying out, you can weigh them and cover them with plastic wrap).

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

3. Leave it for 2 minutes, then add the rice noodles scalded by boiling water and sprinkle with shallots.

Responder: gabjwjjwd-Senior Magician Level 7 8-8 22: 13

Homemade crossing the bridge noodles

Preparation time: 10 minutes Cooking time: 70 minutes Features: the soup is fragrant, the rice noodles are smooth, and all kinds of umami are integrated.

Ingredients for thick soup: ribs 300g, fresh chicken (preferably local chicken) 1 2, fresh duck12, Yunnan ham 100g, ginger1piece (50g), 2 teaspoons of salt (10g).

Ingredients for rice noodles (1 large bowl): 200g cooked rice noodles (sour rice noodles, dried rice noodles, which taste slightly worse, or even dried rice noodles, which can be boiled with water), 80g fresh grass carp (prickly, sliced), 60g fresh tenderloin slices (which are slightly larger and raw), and two raw pork liver slices (like pork).

● Thick soup practice:

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

2. Put it into a pressure cooker (or a big casserole) together with the scattered ginger pieces and Yunnan ham, and add about 4-5 times the water of the solid material. Bring to a boil with high fire, then turn to low fire and simmer for more than 60 minutes.

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

● Rice noodle practice:

1. Cut the fresh grass fish and the fresh tenderloin into very thin slices (to prevent the surface from drying out, you can weigh them and cover them with plastic wrap).

2. Put the boiling thick soup into a large bowl with heat preservation, put the fresh fish slices, fresh tenderloin slices, pork liver slices (you don't need to put them if you don't like pork liver), mung bean sprouts, pickled mustard tuber and leek in turn, add raw quail eggs, and add salt and white pepper.

3. Leave it for 2 minutes, then add the rice noodles scalded by boiling water and sprinkle with shallots.

The practice of Yunnan pot rice noodles

Rice noodles are linear foods made of high-quality rice through fermentation, pulping, orange filtration, steaming, extrusion and cooking. Rice noodles are slender, white, flexible and varied to eat, and small pot rice noodles are the most popular snacks. This product is made of a special small copper pot and a bowl. It is characterized by hot soup, fresh taste and refreshing taste. It is especially suitable to eat in winter.

raw material

Ingredients: rice noodles120g.

Ingredients: 50 grams of chopped meat, pea tips, leeks each 10 grams, 5 grams of pickled vegetables.

Seasoning: 2 grams of refined salt and Chili oil, 3 grams of fresh soy sauce, monosodium glutamate 1 gram, sparerib soup 100 ml.

preparation

(1) Put a small copper pot on a special stove, pour soup, add chopped meat when boiling, add rice noodles, add salt, soy sauce, pickles and monosodium glutamate in turn, add leek and pea tips after boiling, and pour Chili oil into the fruit.

(2) When filling a bowl, pour the chopped meat first put into the pot on the rice noodles to show the characteristics of chopping meat.

Operation essentials

(1) It is advisable to use sour rice noodles, which have a good taste; Dry rice noodles have low moisture content, but poor fermentation and poor taste. If they are used, they should be soaked in water in advance, so that they can absorb some water again to make up for the deficiency.

(2) Pickled vegetables with water taste good, and dry pickles such as winter vegetables should be avoided.

Guoqiao Rice Noodles

Yunnan cuisine belongs to Yunnan cuisine.

Features The soup is delicious, the meat slices are tender, the taste is fragrant and unique.

Raw materials: half a light fat hen (about 750g), half a light old duck (about 750g), three pig tube bones, 50g pork loin, tender chicken breast, cuttlefish (cuttlefish) or squid, tofu skin 1 piece, 25g leek, onion 1 0g.

manufacturing process

1, gut the chickens and ducks, blanch them with the washed pig bones in a boiling water pot to remove blood stains, then put them in a pot, add 2,000g of water, simmer for about 3 hours, and when the soup is milky white, take out the chickens and ducks (they should not be overcooked and used for other purposes) and take the soup for later use.

2. Cut raw chicken breast and pork tenderloin into thin and transparent slices and put them on the plate. Slice cuttlefish (or squid) meat, boil it in boiling water, take it out and put it on a plate. Soak the bean curd skin in cold water, shred it, scald it in boiling water for 2 minutes, and then float it in cold water for later use. Wash leek, blanch it with boiling water, take it out and change the knife for use.) Wash onion and coriander with water, cut it into small pieces 0.5 cm long, and put them in small plates respectively.

3. Rice is soaked, ground into fine powder, steamed and pressed into vermicelli. Scalding with boiling water for two or three minutes, and finally rinsing the rice noodles with cold water. For each bowl150g.

4. When eating, put 20 grams of chicken and duck meat in a deep bowl, and scoop the soup from the pot into the bowl. Add salt, monosodium glutamate, pepper, sesame oil, lard or chicken and duck oil and sesame Chili oil to keep the bowl at a high temperature. After the soup is served, first put the chicken, pork and raw fish slices into a bowl in turn, stir them gently with chopsticks to cook them, then put the leek into the soup, add chopped green onion and coriander, and then put the rice noodles into the soup one after another, or eat them while scalding. All kinds of sliced meat and leeks can be dipped in seasoning.