Material: Ingredients: noodles 25g, shrimps 15g, cuttlefish 2g, sea cucumber (soaked in water) 1g, carrots 1g, bamboo shoots 5g

Seasoning: salt 1g, monosodium glutamate 1g, white soy sauce 15g, salad oil 45g, coriander 3. Add 3 tablespoons salad oil and stir-fry for 3 minutes on high heat.

2. Add 4 cups of stock, refined salt, monosodium glutamate and white soy sauce to a medium vessel, and cook with high fire until it boils; Add noodles and stir-fried ingredients, cook for 3 minutes on medium heat, sprinkle a little coriander on it after cooking, and eat while it is hot.

crossing the bridge rice noodles (Yunnan flavor)

ingredient formula: top-grade indica rice (no limit, for making rice noodles). Pork ribs, big bones, whole chicken, whole duck, ham (above is soup). Pork tenderloin, fresh fish, cornflakes, fungus, bean curd skin, onion, coriander and sesame (the above are fresh materials for crossing the bridge). Pepper, monosodium glutamate, salt.

Production method:

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.

add cold water to rice flour to make a rake. The ratio of water to surface should be that the surface energy of the back rake can naturally gather into a plane, and the surface is not a knot, which is thinner than that of the Lantern Festival.

feed the reconciled harrow into the rice noodle press (the old method was manual operation, using very heavy and huge rice noodle pressing equipment). The rice noodles will mature in 15 minutes. Dry the main line for 24 hours, rejuvenate it, and soak it in water to disperse.

when in use, put the rice noodles into the pot and cook for about an hour until cooked, then soak them in cold water for half an hour to disperse, take them out and dry them, and then serve them in a bowl.

Soup making method:

Chop the pork ribs, cut off the big bones, and cook them with chicken, duck and ham. Bring the fire to a boil first, then simmer it slowly, but don't melt all kinds of soup. Ham is fished out earlier, and chicken and duck are fished out separately, which can still be used as cold dishes. The big bones continue to be boiled to extract bone oil and dissolve calcium. Pepper, monosodium glutamate and salt can be put in the soup. You can also just put salt.

Method of making fresh food: Fresh water fish should be used far away, especially those that are tender and have no fishy smell. Wash them and slice them into extremely thin sashimi, and put them on a large plate together with the sliced fresh tenderloin. Wash the bean curd skin, cornflakes (or fresh bamboo shoots) and fungus, put them into a plate with a knife, cut parsley and onion (such as cutting small flowers with other fresh ingredients such as pea seedlings) and cook them.

When eating, divide the rice noodles, soup bowls and fresh ingredients into three pieces of tableware, serve one dose on the table, put the fresh ingredients in a hot soup bowl (the noodle soup must have a layer of cover oil, and the soup temperature is high), and then put them in the rice noodles to eat with the fresh ingredients.