How to make rice noodles across the bridge, how to make rice noodles across the bridge

The method of crossing the bridge rice noodles is as follows:

Ingredients: rice noodles, tofu skin, lettuce.

1.Soak rice noodles: Boil water in a pot, turn off the heat after the water boils, put it in dry rice noodles, and soak for -3 hours. The water stays from hot to cold, so don't worry about it.

2.Ingredients: Shred the dried tofu, wash the lettuce and bean sprouts, chop the shallots, cook and remove the quail eggs, wash the fish tofu, fish balls, crab roe, etc. And cut it into small pieces (you can add your favorite ingredients that are usually cooked in hot pot).

3.Cook rice noodles: Rinse the soaked rice noodles with cold water 2-3 times and drain the water.

4.Bring water to a boil in a pot (a little more water). Bring to a boil and add two soups. Once the thick soup is spread, keep the heat high, put it in the rice noodles, and remove it after 30-40 seconds.

5.After cold water, stir in a little sesame oil and chili oil (if you don't eat spicy, you can leave out chili peppers) and stir well.

6.Ingredients: Do not discard the water in which the rice noodles are cooked. After boiling, add the hot pot ingredients and quail eggs, bring to a boil and cook for about 30 seconds, remove and spread on the rice noodles, and continue to add vegetables. Stir-fry it and you can take it out and put it together with the rice noodles.

7.When the vegetables and meat are cooked, turn off the heat, sprinkle the chopped green onions into the bowl, pour the soup from the pot into the bowl, and finally drop a little sesame oil and chili powder.

The practice of crossing the bridge rice noodles.

Cuisine: Yunnan cuisine.

Ingredients: chicken breast, pork belly, pork kidney, mullet meat, squid, oily fish maw, ham, coriander, shallots, 20 grams of net chicken nuggets, 50 grams of water bean skin, cabbage heart, bowl of bean tips, green onions, bean sprouts, mushrooms, 200 grams of rice noodles.

Method: 1Cut the meat into thin slices, blanch it in flavorful water, and then cool it and put it on a plate;

2.Blanch the rest of the ingredients in another pot, cool and then cut into sections and put on a plate;

3.Serve with chopped coriander, chopped green onions, chili peppers and blanched rice noodles;

4.Bring the chicken fat to 7 hot, then put it in a bowl, pour in the boiling broth, add seasonings and serve;

5.When eating, first blanch the meat slices until white, blanch the green vegetables slightly, then put down the rice noodles, sprinkle a little green onion and coriander.

How to eat rice noodles across the bridge.

Cross-bridge rice noodles are composed of three parts: soup, slices, rice noodles and condiments. When eating, use a large magnetic bowl, first put cooked chicken fat, monosodium glutamate, pepper noodles, and then scoop the soup boiled out of chicken, duck, pork ribs, pork tube bones and other boiled into the bowl and serve on the table for later use. At this time, the boiling soup is covered by a thick layer of oil to prevent it from steaming, but do not drink the soup first to avoid burns.

The pigeon chicken should be knocked into the bowl first, and then the raw meat such as sashimi, raw meat slices, chicken, pork liver, kidney flower, squid, sea cucumber, and belly slices should be put in turn, and the chopsticks should be gently plucked to make the raw meat cooked. Then add cooked meat such as crispy and barbecued pork, then add peas, tender leeks, spinach, tofu skin, rice noodles, and finally soy sauce and spicy oil. It tastes particularly rich and delicious, and is very nutritious.

Cross-bridge rice noodles embody the abundant raw materials, exquisite technology and special eating methods of Yunnan cuisine, and enjoy a good reputation at home and abroad.

There are three ways to cross the bridge rice noodles:

One is the soup, the second is the various tender meat cut into thin slices, the third is the rice noodles and fresh vegetables, the soup is exquisite, the selection of Wuding Zhuang hen, the local old duck and the pig tube bone simmering, the essentials of making soup is to pay attention to the selection of materials, the raw materials and water to the grid according to the ratio of the put, not allowed to add water halfway, to boil with a strong fire, skim off the foam.

After the fresh soup is prepared, it is seasoned with refined salt, monosodium glutamate and pepper, and hot chicken fat is poured into the soup when it is put into a bowl, and the oil floats on the surface of the soup to keep warm.

The meat slices are divided into high school and popular styles according to different ** grades.

The general grade has white meat slices, ham slices, pork loin slices, waist slices, etc., and the five raw materials are respectively plated for each piece, and the high-end ones are Shuifa Haisan, belly, mullet slices, Shuifa squid, pork loin slices, fresh chicken breast slices, ham slices, etc.

The grade of cross-bridge rice noodles mainly depends on the type of meat slices, whether there is seafood, the amount of portion, and the form of plating. In addition to meat raw materials, there are also fresh vegetables such as pea tips, leek moss, grass sprouts, chopped green onions, minced coriander, and watery tofu skin.

Ingredient Formula:

Superior indica rice, (no limit on how much, used for rice noodles). Pork ribs, large bones, whole chicken, whole duck, ham (the above is the soup stock). Raw pork black ridge, fresh fish,

Corn flakes, fungus, tofu skin, green onions, coriander, sesame seeds (the above is fresh material for crossing the bridge), pepper, monosodium glutamate, salt.

How to make rice noodles:

1) Pour the rice into a wooden barrel, soak it in cold water for half an hour, let go of the water, and grind the rice into noodles in a dry factory, or use a grinder to crush the rice into noodles.

2) Add rice flour and cold water to make a rake. After the ratio of water and surface is reconciled, the surface of the rake can naturally gather into a flat surface, and the surface is not a pimple, which is thinner than the surface of the Lantern Festival.

3) Feed the reconciled rake into the rice noodle press (the old method is manual operation, using a very bulky and bulky rice noodle pressing machine). The rice noodles are ripe after 15 minutesLeave the noodles on dry for 24 hours to bring them back to life, then soak them in water and spread them.

4) Put the rice into the pot and boil it until it is cooked, then soak it in cold water for half an hour and soak it. Serve in a bowl when dry.

How to make soup: 1) Chop the pork ribs, cut the large bones, and cook them in the pot with the chicken, duck and ham. First boil over a rapid fire, and then simmer slowly, but do not boil all kinds of soup ingredients to remove the ham earlier, chicken and duck are taken out separately, and can still be used as cold dishes. The large bones continue to boil to boil out the bone oil and dissolve the calcium.

Pepper and monosodium glutamate can be put in the soup; Boil ba, or just put salt.

Fresh material preparation method: the selection of freshwater fish, to tender and no fishy smell is better, washed, sliced into a very thin sashimi, and sliced into a thin paper of fresh tenderloin slices placed in the same **, the tofu skin, corn flakes (or fresh bamboo shoots), water fungus are washed and put into the plate, coriander, chives cut flowers (such as other fresh ingredients such as pea seedlings are cut flowers), cooked sesame, sprinkled into the soup bowl.

How to eat: When eating, rice noodles, soup bowls, and fresh ingredients are packed in three tableware and served together, and the fresh ingredients are sandwiched into the hot soup bowl (the soup noodles must have a layer of cover oil and the soup temperature is high) and blanched, and then sandwiched into the rice noodles with fresh ingredients to eat.

Authentic cross-bridge rice noodles Classic cross-bridge rice noodles Piaoxiang rice noodles Bridge rice noodles base material operation Rice noodles formula.

The steps to make rice noodles are as follows:1. Soak the rice noodles, first soak the rice noodles in clean water for 30 minutes, and then tear the rice noodles that are about to bubble by hand.

2. Stew chicken soup, add water to the pot when soaking rice noodles, put stewed chicken ingredients, and stew the chicken.

3. Put in the rice noodles, put the rice noodles in the chicken broth, and cook them.

4. Put the side dishes, put some peanuts, shredded kelp, chopped green onions, chopped garlic sprouts, salt, chicken essence, and then cook. Put the seasoning, put some sesame paste, according to personal taste. Stir well and drizzle with sesame oil.

Ingredients: 300 grams of rice noodles.

Half a sheet of tofu skin (large).

30 grams of fish tofu.

A stalk of lettuce.

150 grams of soybean sprouts.

6 quail eggs.

30 grams of fish balls.

30 grams of crab fillet.

Excipients: a small amount of shallots, an appropriate amount of pepper oil, an appropriate amount of chili oil, 2 thick soup treasures, and an appropriate amount of water.

The practice of homemade rice noodles across the bridge:

Step 1: Soak the rice noodles: Boil the water in the pot, turn off the heat after the water boils, put in the dry rice noodles, soak for 2 and a half hours-3 hours, the water has been boiling from hot to cold, don't worry about it.

Step 2: Preparation: Shred dried tofu, wash the lettuce and bean sprouts, chop the shallots, cook and remove the quail eggs, wash and cut the fish tofu, fish balls, crab fillets, etc. (You can add your favorite ingredients that you usually eat in hot pot).

Step 3: Boil the rice noodles: Rinse the soaked rice noodles with cold water 2-3 times and drain the water.

Step 4: Boil water (a little more water) in a pot, put in two thick soup treasures after boiling, after the thick soup treasures are scattered, keep the heat high, put in the rice noodles, and pick them up after 30-40 seconds.

Step 5: After boiling cold water, stir in a little sesame oil and chili oil (if you don't eat spicy ones, you don't need to put chili peppers), stir well.

Step 6: Cooking ingredients: Do not pour out the water for boiling rice noodles, put in the hot pot ingredients and quail eggs after boiling, boil and cook for about 30 seconds, remove and spread on the rice noodles, continue to put in vegetables, fry them to remove and put a piece of rice noodles.

Step 7: When all the vegetables and meat are cooked, turn off the heat, sprinkle chopped green onions into the bowl, pour the soup from the pot into the bowl, and finally add a little sesame oil and chili powder.

Step 8: Serve and serve!

The production steps of cross-bridge rice noodles are actually not difficult, this is a unique snack in southern Yunnan, originated in the Mengzi region, made of soup, condiments, raw pork loin slices, chicken breast slices, mullet slices and five mature pork loin slices, belly slices, and squid slices.

The auxiliary materials include pea tips, leeks, coriander, green onions, grass sprouts, ginger, magnolia slices, and tofu skin; The fourth is the staple food, that is, rice noodles that have been slightly scalded with water. Covered with goose fat, the soup is piping hot, but not steaming.

"Cross-bridge rice noodles" is a unique food in southern Yunnan, with a history of more than 100 years, after generations of Yunnan chefs to improve and innovate, "cross-bridge rice noodles" has become a famous snack in southern Yunnan. It was transmitted to Kunming more than 50 years ago.

Yunnan rice noodles can be divided into two categories, one is made of rice after fermentation and grinding, commonly known as "sour pulp rice noodles" with complex processes and long production cycles. Rice noodles have good muscles and bones, and have the fragrance of rice, which is a traditional production method.

The other type is that the rice is directly put into the machine after grinding and extruded, and the rice is gelatinized and formed by the heat of friction, which is called "dry pulp rice noodles". Dry pulp rice noodles are called "dry rice noodles" after drying, which is easy to carry and store. When eating, re-steam and swell.

To eat Yunnan cross-bridge rice noodles, put the raw meat in it first, blanch it, and then put in the lettuce ingredients. Finally, put in the rice noodles.

1.Wash the pork ribs, fresh chicken, and fresh duck, cut them into large pieces, put them in boiling water respectively, roll off the blood foam, remove them and rinse them;

2.Put the above ingredients together with the scattered ginger pieces and Yunnan ham into a pressure cooker (or large casserole), add about 4-5 times the water of the solid ingredients, first bring to a boil over high heat, then turn to low heat, and simmer for more than an hour;

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

4.Cut the fresh grass carp meat and fresh tenderloin into very thin slices for later use (in order to prevent the surface from drying out, you can stack it first and cover it with plastic wrap);

5.Put the boiling soup into a large bowl of warm temperature, put in the fresh fish slices, fresh tenderloin slices, mung bean sprouts, mustard and leeks in order, add the raw quail eggs, add salt and white pepper;

6.After leaving for 2 minutes, add the scalded rice noodles in boiling water and sprinkle with chives.