Malatang, and the practice of cross bridge rice noodles, ingredients, low ingredients

What are you going to do with Malatang?

Summary. Ingredients for rice noodles across the bridge 1:

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

Ingredients two of the rice noodles across the bridge:

Half a light fat hen (about 750 grams), half a light duck (about 750 grams), 3 pork tube bones, 50 grams of pork loin, tender chicken breast, mullet (black fish) meat or squid in Shuifa, 1 tofu skin, 25 grams of leeks, 10 grams of shallots, 1 gram of monosodium glutamate, 5 grams of sesame oil, 50 grams of lard or chicken and duck fat, 25 grams of sesame chili oil, refined salt, 400 grams of high-quality rice, a little pepper, coriander, and chopped green onions.

What are the ingredients for cross-bridge rice noodles?

Ingredients 1: 200 grams of rice noodles, chicken breast, pork belly, pork kidney, mullet meat, squid, oily fish maw, ham, coriander, shallots, net chicken nuggets, 20 grams of water bean skin, cabbage heart, bowl bean tips, green onions, bean sprouts, and mushrooms. Ingredients two of the rice noodles across the bridge:

Half a light fat hen (about 750 grams), half a light duck (about 750 grams), 3 pork tube bones, 50 grams of pork loin, tender chicken breast, mullet (black fish) meat or squid in Shuifa, 1 tofu skin, 25 grams of leeks, 10 grams of shallots, 1 gram of monosodium glutamate, 5 grams of sesame oil, 50 grams of lard or chicken and duck fat, 25 grams of sesame chili oil, refined salt, 400 grams of high-quality rice, a little pepper, coriander, and chopped green onions.

Ingredients 3: 300g pork ribs, 1 2 fresh chicken, 1 2 fresh duck, 100g Yunnan ham, 1 piece of ginger (50g), 2 teaspoons of salt (10g), 200g of cooked rice noodles, 80g of fresh grass carp, 80g of fresh pork loin, 1 quail egg, 30g of leeks, 30g of chives, 30g of mustard, 30g of mung bean sprouts, 1 teaspoon (5g) of salt, 1 2 teaspoons (3g) of white pepper. Ingredients for the soup:

300g pork ribs, 1 2 fresh chicken, 1 2 fresh duck, 100g Yunnan ham, 1 piece of ginger (50g), 2 teaspoons of salt (10g).

Soup method: 1. Wash the pork ribs, fresh chicken, and fresh duck, cut them into large pieces, put them in boiling water, roll off the blood foam, and rinse them well. 2. Put it into a pressure cooker (or large 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 on high heat, then reduce to low heat and simmer for more than 60 minutes. 3. Add salt, and the final soup should be thick and white, with a layer of oil floating on the surface of the soup. The above are some of the methods that can be used to make bridge rice noodles at home, and I hope you can choose to use them.

There are a variety of side dishes for cross-bridge rice noodles, so you can add them as you like. The most common side dishes are as follows:

Vegetarian side dishes include pea tips, leeks, coriander, shredded green onions, shredded grass sprouts, shredded ginger, magnolia slices, and soaked tofu skin.

The soup side dishes include chicken breast, pork belly, pork kidney, mullet meat, squid, oily fish maw, ham, coriander, green onions, chicken nuggets, etc.

The ingredients of cross-bridge rice noodles include raw pork loin slices, chicken breast slices, mullet slices, as well as pork loin slices, belly slices, and squid slices that have been matured by five limbs; The adjuncts include blanched pea tips, leeks, coriander, shredded green onions, shredded grass sprouts, shredded ginger, magnolia slices, and soaked tofu skin. Seasonings include salt, soy sauce, chicken essence, dashi, and cooking oil. <

The ingredients of the rice noodles include raw pork tenderloin slices, chicken breast slices, mullet slices, as well as pork loin slices that have been matured with five waters, belly slices, and squid slices; Auxiliary materials include blanched pea tips, leeks, coriander, shredded green onions, shredded grass sprouts, shredded ginger, magnolia slices, and soaked tofu skin. Seasonings include salt, soy sauce, chicken essence, dashi, and cooking oil.

The preparation and ingredients of cross-bridge rice noodles are as follows:

Tools Materials: 125 grams of soaked dried rice noodles, 4 quail eggs, appropriate amount of broccoli, appropriate amount of seafood mushrooms, appropriate amount of black fungus soaked in advance, 1 small vegetable in Wasou Hall, appropriate amount of braised pork, appropriate amount of braised gluten, appropriate amount of braised duck gizzard, appropriate amount of instant kelp, appropriate amount of salt and coriander.

1. Wash the quail eggs first, tease the pot under cold water, and start boiling water.

2. Wash all kinds of side dishes, tear small pieces of baby cabbage, tear thin strips of seafood mushrooms, break small branches of broccoli, and tear small flowers of black fungus.

3. Wash the coriander.

4. After the water in the pot boils, put the rice noodles soaked in advance into a piece and boil.

5. When the rice noodles are boiled until the chopsticks can be easily pinched, put the fungus, baby cabbage, seafood mushrooms, and broccoli into the pot and blanch them for about a minute.

6. Pour all the food into the washing basket and rinse it with tap water.

7. Scoop up the fungus, baby cabbage, seafood mushrooms, and broccoli and drain the water and put it on a plate.

8. Drain the rice flour water.

9. Take an appropriate amount of braised pork, braised gluten, and braised duck gizzards, peel the quail eggs, and prepare ready-to-eat kelp.

10. Pour the broth into the casserole, first turn to low heat and then turn to medium heat to start heating.

11. Because the braised pork is taken out of the refrigerator, the braised meat is put in to heat first, and quail eggs and fungus can also be put in. Those that are resistant to cooking can be put first. Taste salty, not enough to taste, add a little salt and light soy sauce.

12. After the soup boils, add baby cabbage, seafood mushrooms, and broccoli.

13. Add rice noodles and mix well.

14. Add the coriander and turn off the heat.

15. Mix the ingredients well and you can eat.

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 method of crossing the bridge rice noodles is as follows:

Ingredients: rice noodles, tofu skin, oily lettuce.

1. Soak rice noodles: Boil water in a pot, turn off the heat after the water boils, put in dry rice noodles, and soak for 2 and a half hours-3 hours.

2. Preparation: shredded dried tofu, washed oily wheat vegetables and bean sprouts, chopped shallots, boiled and shelled quail eggs, fish tofu, fish balls, crab sticks, etc.

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

4. Boil water in the pot (a little more water), 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.

5. After supercooling water, mix in a little sesame oil and chili oil (if you don't eat spicy, you don't need to put chili peppers), stir well.

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

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

8. Finished product drawing.