Rice noodle, is a thread of high quality rice after fermentation, grinding, clarifying and filtering, steaming powder, extruding and cooking. Rice noodles are long, thin, white, pliable, and eaten in a variety of ways. Yunnan rice noodles can be divided into two categories, one is made of rice after fermentation and grinding, commonly known as "sour paste rice noodles", complex process, long production cycle. Characteristics: rice noodle tendons good, smooth and sweet, with the fragrance of rice, is the traditional production method. Another type of rice flour directly into the machine after grinding extrusion molding, friction by the heat of the rice paste molding, known as "dry pulp rice noodles". After drying, it is called "dry rice noodle", which is easy to carry and store. It is easy to carry and store. When eating it, it is steamed and boiled again. Dry pulp rice noodles tendons hard, bite, line long, but lack of rice flavor."
Rice noodles for an ancient food, the ancient cookbook "food times", recorded rice noodles for "charm". The "food" is said to be the "Sui book" recorded "food and food order law", the Southern Song dynasty when the anonymous. "Charm" originally means fine rice, derived from the meaning of "refined meals". Qi Min Essentials of the production of "Charm", first take glutinous rice ground into powder, honey, water, adjusted to the right consistency, into the bottom of the drilled holes in the bamboo spoon, pulp flow for the fine line, and then into the pot, cooked in oil, that is, for the rice line. To fine rice ground into fine powder, and fine powder made of exquisite food, because of the respect for the rice noodles as "charm". And because of its outflow cooked, messy as a line of hemp, tangled and entangled, also known as "chaotic accumulation".
To the Song Dynasty, the rice thread, also known as "rice cable", can be dried, white and shiny, as fine as silk thread, can be gifted to others. Chen Zao "Jianghu Changweng Poetry Notes? Hotel Sanshi" said: "Powder and wisp, a wisp of a hundred feet of reins. Uniform fine cocoon spit Xu, clean and moist goose cut animal. Wu Nong method is different, Chu production can lean on the wall. Contemplating this jade food, I have vegetables and intestines. Seven tendons are always empty, slippery and still sweet and fragrant." Xu Nanqing "rice" verse "rice cable wire as a nest", visible at the time of the dried products for the bird's nest, and now Kunming made dry rice noodles as the same.
In the Ming and Qing Dynasties, rice noodles were also known as "rice noodles". Song Deng "Song's health department" said: "rice 糷, sound rotten, Xie Dieshan cloud: 'rice line'." There are two ways to make it. One, "Japonica rice is very clean, pestle and mortar sieve cut off fine powder, soup ulcers slightly firm, in the pot to cook. Mixed with a little flour, rolling to make links, folding and cutting thin strips, violent. Into the fat juice to cook, with pepper, pepper, soy sauce, onion and seasoning." The second, "powder in the rice syrup for glue, kneaded such as Suo mung bean powder, into the soup into the kettle, take up."
Today's production of Yunnan rice noodles, there are still two methods: First, take the rice fermented and ground, commonly known as "sour milk rice noodles", the process is complex, time-consuming production, but the tendons are good, smooth and sweet, with the fragrance of rice, for the traditional method. Second, take the rice powder directly after grinding in the machine extrusion, relying on the heat of the friction to make it paste molding, known as the "dry pulp rice noodles", and after drying that is "dry rice noodles", easy to carry and storage. It is convenient to carry and store. It is then steamed and boiled when eaten. Dry pulp rice noodles hard sinew, bite, line long, but less fragrant than the sour pulp rice noodles.
Yuxi small pot of rice noodles
The first to introduce Yuxi small pot of rice noodles to Kunming is Zhai Yongan, Yuxi Jin Guanying people, lost his father at a young age, the family was very poor, his mother went to Kunming weaving cloth for a living, married a Sichuan dumpling tandem seller, the Sichuan people do a set of dumplings tandem of the craft of making a living was passed on to him. After the death of his stepfather, Zhai Yong'an started to sell dumpling tandan along the street, and in the early 1920s, he used the method of making Yuxi's small pots of boiled products, and passed it on to Kunming, where he continued to improve it. 1938, Zhai Yong'an went to Duanshi Street to run his business. Duanshi Street **** there are three small pots of boiled products store, taste good, but always Zhai Yongan for the most prominent, so far, some of the old Kunming still can not forget the Duanshi Street small pots of rice noodles.
Cauldron intestines Wang rice noodles
"Rice noodles are selected from high-quality rice through the fermentation, grinding, clarification and filtering, steaming powder, extrusion and other processes to become a line, and then put into the cool water impregnation rinsing can be cooked and eaten. Rice noodles are long, thin, white, flexible, and cooked with ingredients, both hot and cold, all very tasty. Yunnan people to play to the extreme eating method: cooking methods are cold, hot, brine, fried; ingredients are countless, pot rice noodles and stewed meat, crispy whistle, three fresh, intestines Wang, fried sauce, eel, bean flowers, and so on.
Soybean Flower Rice Noodles
Cooked water tofu brain ___ Soybean Flower (the advantage of boiled is that the water tofu will be drenched in water, into a small tao tao, mixed in the rice noodles to have a taste, but also look good.) First, the rice noodles are scalded with hot water and placed in a tuhua bowl, then a large spoonful of douhua is scooped into the head of the noodles, and then all the seasonings are placed in order, and then you can enjoy.
Cold rice noodles
Rice noodles can also be cold and eaten, called cold rice noodles, very popular in Yunnan. There is a folk song that says: "The most lively on the rice noodle stall, spicy vinegar and pepper. A bunch of girls eat rice noodles, mouth spicy whistle."
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< p> 1.Baidu know over the bridge rice noodle soup is a big bone, old hen, Yunnan Xuanwei ham after a long time to boil and become a class of soup with a strong fresh flavor, specific production methods there are two kinds of:2.1, the traditional way: the soup selection of chicken and duck pork bones, pig claws, pork elbow, pork belly and other easy to make the soup color white raw materials, stewing the soup, the water should be over the material inside. Rolling water first scalded, and then put cold water on high heat to boil, defoaming, into the onion ginger wine, slow rolling to the soup thick milky white can be.
3.2, convenient way: there is a market called Milk Soup King's concentrated bone broth to sell, before going to the restaurant to eat rice noodles when you want a little bit of a sample back to do it yourself, the effect is not bad, with their own simmering bone broth is not much difference, but the operation is much simpler and more convenient, according to a certain proportion of the blend can be suggested to do catering friends to give it a try, you can directly search online for a class of Milk Soup King company. Tel: 023---67523091
What are the ingredients of the rice noodles?
Rice noodle ingredients is rice flour, modern industrial production will add other starches and food additives and so on.1, take the rice fermented and ground, commonly known as "sour pulp rice noodles", the process is complex, time-consuming production, but the tendons and bones are good, smooth back to the sweetness of the rice aroma, for the traditional system.2, take the rice flour directly on the 2, take the rice grinding powder and put it directly in the machine extrusion, rely on the heat of friction to make it paste molding, known as "dry pulp rice noodles", and after drying it that is "dry rice noodles", easy to carry and store. It is easy to carry and store. When eaten, it is then steamed and risen. Dry pulp rice noodles hard sinew, bite, line long, but less fragrant than the sour pulp rice noodles. Now on the market are more dry, sour rice noodles have to go to the local, such as Yunnan to eat. Bridge rice practice: raw materials: chicken breast, pork belly head, pork waist, fish meat, squid, oil hair fish maw, ham, parsley, scallions, net chicken pieces of 20 grams each, hydroponic bean skin, cabbage heart, bowls of bean tips, scallions, bean sprouts, mushrooms, 50 grams each, 200 grams of rice noodles. Preparation: 1. the meat material were cut into thin slices, flavored blanch bleached and cooled to plate; 2. the rest of the material blanched in another pot, bleached and cooled, cut into sections to plate; 3. cilantro, green onion chopped and oil chili peppers and scalded rice noodles on the table together; 4. chicken oil burned to 7 into the heat of the bowl, poured into the boiled broth, plus seasoning on the table; 5. when eating the meat slices scalded to the white, under the green vegetables slightly hot, and then under the rice noodles, sprinkle a little green onion, cilantro that is into the . You can also add other ingredients. Rice noodles can also be cold, brine, cooking small casserole. Depending on your preference, you can search online practices .
Rice noodle approach English introduction in English to write the way to make rice noodles Thank you
Mixian the bridge approach Their cuisine: Yunnan Raw materials: Ji Furou, Zhudu head, Zhuyao son of Ukrainian fish, squid, water, oil, Yudu, ham, coriander, onion, blue cheese dressing of the 20 grams, water, Doupi, Chinese cabbage heart, Wandou sharp, onions, Douya Cai, 50 grams Douya Cai, 50 grams of mushrooms, Mixian 200 grams. System of law: 1. Thinly sliced meat materials were cut, You Wei Zhuo the water cooler Zhuangpan bleaching; 2. You Wei Zhuo the water cooler Zhuangpan bleaching; 2. Remainder expected Zhuo another pot of water, after floating cooler segments Zhuangpan; 3. Coriander, chopped green onions and chili oil and Tang Guo's Mixian together with the water cooler, and the water cooler segments Zhuangpan. and Tang Guo's Mixian together serve; 4. Jiyoushaozhi 70% of fashion into bowl, pour into the boiling broth, plus spices serve; 5. When the first fresh meat When the first fresh meat to white hot, slightly hot under the green vegetables, then under Mixian to eat a little Conghua, coriander top.过桥米线的做法 Subordinate Cuisine: Yunnan Cuisine Ingredients: Chicken Breasts, Pork Belly Head, Pork Waist, Crow's Nest Pork, Fresh Water Fish Squid, oil fish maw, ham, cilantro, scallions, net chicken 20 grams each, hydrated bean curd, cabbage, beans, scallions, bean sprouts, mushrooms 50 grams each, 200 grams of rice noodles.
Method: 1. the meat ingredients were cut into thin slices, flavored blanch bleached and rinsed plate; 2. the rest of the ingredients blanched in another pot, rinsed and cooled, cut into segments on the plate; 3. cilantro, green onion chopped and oil chili peppers and blanched rice noodles on the table together; 4. chicken oil burned to 7 into a bowl when hot, pour boiling broth, add seasonings on the table; 5. when eating the meat slices scalded to white, under the green cabbage slightly hot, and then under the rice noodles, sprinkled with a few The first time you eat the meat to white, the next green vegetables a little hot, and then under the rice noodles, sprinkle a little green onion, cilantro is ready.
The practice of rice and recipe
Spicy rice practice practices: meat materials were cut into thin slices, flavored blanched and rinsed plate; the rest of the materials blanched in another pot, rinsed and cooled after the cut section of the plate; cilantro, green onion chopped and oil chili peppers and scalded rice on the table together; chicken oil burned to 7 into a bowl when hot, pour boiling broth, add seasonings on the table; food will be scalded to the white meat, under the greens slightly hot, and then under the rice noodles, and then into the rice noodles, the food will be scalded to white. A little hot, and then under the rice noodles, sprinkled with a little green onion, coriander that is.
Ingredients: fried chili sauce; peanut rice fried to the knife crushed, hot pot packet a small fast "must be used in Sichuan spicy hot pot base" salt, monosodium glutamate (MSG), minced meat, seasoning "recipe can not be said" can be used instead of 13 incense, the taste is also good, soy sauce, bone broth.
Practice: first fried minced meat, put the pan hot, put some salad oil, fried onions and ginger, fried, pour the minced meat into the pan, to will fry. Be sure to fry the oil out, and then put the old soy sauce to change the color, put the wine, seasoning, salt, in a while on the frying. Bowl into the appropriate amount of salt and monosodium glutamate (MSG), hot pot material into the bowl with bone broth to melt, rice noodles with water after soaking well, with a funnel in boiling water, come will be 3 can be into the bowl, and finally put the minced meat, peanuts and chili peppers, a bowl of spicy spicy rice noodles is ready.
Make rice noodle recipe?
Over the bridge rice noodle recipe
Ingredients:
Chicken breast, pork belly head, pork waist, fish meat, hair squid, fish maw in oil, ham, cilantro, scallions, net chicken 20 grams each, hairy bean curd, cabbage heart, bowl of bean tips, scallions, bean sprouts, mushrooms 50 grams each, 200 grams of rice noodles.
Method:
1. the meat ingredients were cut into thin slices, flavored blanched and rinsed plate;
2. the rest of the ingredients blanched in another pot, rinsed and cooled, cut into segments on the plate;
3. cilantro, green onion chopped and oil chili peppers and blanched rice noodles on the table together;
4. Chicken oil burned to 7% hot into the bowl, pour boiled broth, add seasoning to the table.
5. Eat the meat slices hot to white, under the green vegetables a little hot, and then under the rice noodles, sprinkle a little green onion, cilantro that is complete. More detailed practices and recipes can be consulted Chongqing Huafei Food Technology Promotion Service Co.
Hazards of eating rice noodles
Eating rice noodles often is very harmful. The reason is as follows: Alum is used to make rice noodles, and eating too much of this kind of thing will greatly increase the risk of Alzheimer's disease.
How to make ordinary home cooking rice noodles?
1, the preparation of materials: dry pepper, dry sea pepper, sesame leaves, rock sugar, bean paste, hot pot base if there is a piece, standby; green onion cut into small segments, ginger cut two slices, garlic cloves cut into large pieces of standby; Shanghai green and mushrooms washed and boiled, over the cool water, cut and standby; lean meat shredded standby, you can put some cornstarch and stir it standby.
2, medium heat sautéed dry material 3, add onion, ginger and garlic 4, add hot pot material, stir fry, pay attention to or not too big, or it will be blurred. 5, add bean paste stir fry 6, add soy sauce 7, add shredded meat, stir fry, if too dry can be a little water 8, half a spoon of salt, stir fry a few times Sheng out of the standby 9, another pot, the water boils under the rice noodles 10, cook 10-15 minutes off the fire, soaked in the pot for 5 minutes 11, fish up through the cool water, another pot of boiling water 12, not more water, medium heat cooking fried meat, put the rice noodles 13, and finally put the vegetables, cooking 3-5 minutes, sheng out 14, according to their own taste adjust the sour mouth or salty mouth.
How to make rice noodles and ingredients
How to make homemade shredded chicken rice noodles
Ingredients: rice noodles, fungus, greens, chicken thighs, ginger, chili peppers, salt, chicken broth (powder)
How to make homemade shredded chicken rice noodles
Ingredients needed for the homemade shredded chicken rice noodles, which the carrot diced thought twice and then did not use it, because it seems that there is no diced carrots in the rice noodles I ate before.
The practice of homemade chicken rice noodles:
1. fungus soaked in water, torn into small pieces of the right size, clean and spare, chicken thighs clean, meat cut into fine dices spare.
2. the fungus, chicken diced, ginger, chili pepper segments, salt, chicken essence, broth (powder), chili oil (very important, no chili oil rice noodles eat up enough flavor.) Loaded into the pot, add water to make soup, soup boiled over medium heat for 30 minutes.
3. While the soup is boiling, use another pot, water to boil, turn off the heat, add the rice noodles, stir well, cover and simmer for 10~30 minutes, fish out and immerse in cool water.
Tips: different rice noodles soak open time is different, it is best to soak the rice noodles often look, if the rice noodles soaked to the chopsticks can be a little hard to clip off when it is appropriate, too hard and too soft are not good.
4. When the soup is ready, the soaked rice noodles are drained, and the vegetables are added to the soup, a minute can be out of the pot on low heat.
Said here on the end, there is a point to note, is to do this home cooking rice noodles, soup must be more water, while the amount of soup and chicken essence can be appropriate more, and chili oil, so that the rice noodles, do come out to be delicious.