How to make cross bridge rice noodles, how to make cross bridge rice noodles

There are ingredients for cross-bridge rice noodles.

1.Rice noodle.

2.Vegetarian vegetables, small green vegetables, bean sprouts, fungus, enoki mushrooms, oyster mushrooms, thousands of meat vegetables, chicken balls and fish balls, crab sticks, osmanthus sausages, kissing sausages, sausages, ham, beef, pork ribs.

3.Fresh stock, spicy sauce, sesame oil, oil and spicy seeds, chicken essence, salt, chicken essence, fresh spices, coriander, chives.

Step 1Put 5 grams of salt, 10 grams of chicken essence and 10 grams of fresh spices into the casserole.

2.Add an appropriate amount of fresh stock **Bring to a boil.

3.Put in the meat dish first, and choose to add it according to the meat dish that the guest likes.

4.Then put the boiled rice noodles.

5.After cooking for 2 minutes, add the vegetarian dishes. Choose to add according to the customer's favorite vegetarian dish.

6.Finish with the sauce cilantro and chives.

7.A pot of fragrant rice noodles in a casserole is ready to serve.

8.In order to make the taste of the guests more flavorful, vinegar, sesame oil and spicy seeds have been prepared on the table for the guests to mix.

The refreshing and tender rice noodles are soaked in a bowl of delicious soup, and the spicy sauce is absolutely delicious, plus it is not high in calories, so you can maintain a slim figure while enjoying the meal. Cross-bridge rice noodles are easy to make.

The new way to eat rice noodles is here, and the spicy rice noodles are simple and easy to learn.

The practice of Yunnan cross-bridge rice noodles is as follows

1.Wash the pork backbone and rinse it.

2.Wash the chicken and rinse it.

3.Put the pork backbone and chicken in a saucepan, add water, and boil the soup with ginger.

4.After simmering for 2 hours, the soup is stewed, add salt, chicken essence, white Hujing pepper, and set aside.

5.Soak Yunnan rice noodles in cold water for 1 hour.

6.Wash and slice pork, pork liver and mullet; Slice the boiled chicken, beef, and shiitake mushrooms; Cooked leeks and bok choy; sauerkraut cutting hall manuscript mountain subsection; Remove the quail eggs and place them in a small dish; Wash the shallots and chop them finely.

7.Cook the rice noodles in a pot with boiling water and put them on a plate.

8.Transfer the stewed soup to a large bowl.

9.Serve the table, it's ready to blanch the vegetables and rice noodles. Pork slices, pork liver, and mullet slices can also be scalded in boiling water in a pot.

10.Pour the quail eggs, pork slices, pork liver, and mullet slices into the soup and stir constantly until they are broken. Pour chicken, beef, leeks, bok choy, sauerkraut and shiitake mushrooms into the soup.

11.Add the rice noodles again and continue to stir. Finally, add chopped green onions, wait for the soup to cool, and then you can eat the bridge rice noodles.

The sauce is Yamanaka Guan tease imitation mountain big comic key.

Now it's all bagged instant rice noodles, tear it open, add vegetables and cook it, it's beautiful.

The rice noodles are cooked, and the other ingredients are blanched and boiled in a pot, and the spicy and cautious can be eaten to put some chili oil.

Crossing the potato pants bridge to make trouble with the number of rice and the simple line is delicious.

Ieno holds celery peel manuscript and cooks a food tutorial.

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 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.