Rice noodles are made of high-quality rice through fermentation, grinding, filtration, steaming, extrusion, cooking and other processes. Rice noodles are slender, white, flexible and can be eaten in various ways. Yunnan rice noodles can be divided into two categories. One type is made by grinding rice after fermentation, commonly known as "physalis rice noodles". The process is complicated and the production cycle is long. Features: Rice noodles have good bones, are smooth and sweet, and have the fragrance of rice. It is a traditional production method. The other type is where the rice is ground and directly put into a machine for extrusion. The heat of friction causes the rice to gelatinize, which is called "dry slurry rice noodles". Dried rice noodles become "dry rice noodles" after being dried in the sun, which is easy to carry and store. When eating, steam and simmer. Dry pulp rice noodles have hard bones, chewy texture and long threads, but lack the fragrance of rice. ”

How to make Yunnan Cross-Bridge Rice Noodles

Ingredients:

High-quality indica rice (no limit on the amount, used for making rice noodles), pork ribs, large bones, Whole chicken, whole duck, ham (the above are soup ingredients), raw pork tenderloin, raw fish, corn flakes, fungus, tofu skin, green onions, coriander, sesame seeds (the above are fresh ingredients for crossing the bridge), pepper, MSG, Salt.

Preparation method:

1. Pour the rice into a wooden barrel, soak it in cold water for half an hour, drain the water, dry it, grind the rice into flour, or crush it with Use a machine to crush the rice into dough.

2. Add cold water to the rice noodles and make them into a rake.

3. Feed the mixed rake into the rice noodle press (the old method uses a very heavy and bulky rice noodle pressing machine) and let the main line dry for 24 hours. Bring it back to life, soak it in water and disperse it.

4. When using, 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 and then drain them. Serve the bowl.

How to make the soup:

Chop the pork ribs into large pieces, then cook them together with the chicken, duck and ham. Then simmer over low heat, but do not boil the various soup ingredients. Remove the ham earlier, and remove the chicken and duck separately. The large bones can still be cooked to remove the bone oil and dissolve the calcium. . You can add pepper, monosodium glutamate, and salt to the soup.

Preparation method of fresh ingredients:

It is better to use freshwater fish. Wash, slice into very thin sashimi, and place on a large plate with fresh tenderloin slices cut as thin as paper. Wash tofu skin, corn flakes (or fresh bamboo shoot slices), and water-cooked fungus. Put the knife into the plate, cut the coriander and green onions into florets (if you use other fresh ingredients such as pea shoots, cut them into florets), and sprinkle the cooked sesame seeds into the soup bowl.

When eating, add rice noodles, soup bowl, and fresh vegetables. Divide the ingredients into three pieces of tableware and serve them one at a time. Place the fresh ingredients in a geothermal soup bowl (the soup noodles must have a layer of oil on the cover, so the soup temperature is relatively high) until cooked, then add rice noodles with the fresh ingredients to eat.