How to make cross bridge rice noodles, and the complete practice of cross bridge rice noodles?

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.

Cross-bridge rice noodles are a unique snack in southern Yunnan, originating from 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.

Fresh chicken broth and fresh chicken. The chicken should not have bones, or you use a chicken directly to cook the soup. Just put salt. Don't put anything else, pick up the chicken when the chicken broth is cooked, and remove the bones.

Then prepare rice noodles, rice noodles, lettuce. Bean tip vegetables. Cabbage. Leek. And most importantly, fresh slices of meat, which are cut very thinly.

Prepare the ingredients and prepare them for the seasoning.

Then cook the chicken broth over medium heat.

The ingredients are: star anise, Sichuan pepper, large tobacco fruit, fragrant fruit.

These are put into the chicken soup in a number of boils, the big tobacco fruit is put as little as possible, generally 5 star anise and half a handful of peppercorns. 2 fragrant fruits, put these things in and cook on medium heat for 40 minutes.

Then prepare the rice noodles, which are best served with hot soup.

Then put the rice noodles in a bowl.

Then spread the lettuce, cabbage, bean tip and leeks evenly on the rice noodles, which can be overlapped but not too thick, and the top is covered with fresh meat slices.

Then bring the chicken broth to a boil over high heat for 5-8 minutes.

Then pour the chicken broth on the rice noodles, so that the vegetables and meat are cooked, but not too soupy, too hot will make the meat old and not delicious.

Kindness. Then cut the chicken that was prepared earlier into pieces and place them on top of the rice noodles, and the pattern will come out.

The green vegetables and white meat are pleasing to the eye, let alone eaten.