Where to learn the cross bridge rice noodles, the authentic cross bridge rice noodles practice?

Rice noodles are rich in various nutrients, which can enhance the activity of bone cells, slow down aging, prolong life, beauty**, strengthen the spleen and stomach, and enhance the health care effect of memory. Hebei Yuying Snack Training Center teaches three fresh rice noodle casserole, spicy rice noodle casserole, beef rice noodle casserole, pork ribs rice noodle casserole, mushroom chicken nugget rice noodle casserole, fat intestine rice noodle casserole, sauerkraut and meat shredded rice noodle casserole, green pepper shredded pork rice noodle casserole, spicy tofu rice noodle casserole, assorted rice noodle casserole, meatball rice noodle casserole, tendon Ba brain rice noodle casserole, fish head tofu rice noodle casserole, squid rice noodle casserole, shrimp tofu rice noodle casserole, seafood lion head rice noodle casserole, lion head (vegetarian) rice noodle casserole, ginseng fish head rice noodle casserole, Techniques such as seafood rice noodle casserole. Learning rice noodle technology can be taught, and learning mixian technology can also be mailed to CD learning.

Hebei Yuying Snack Training Center is a formal state-run school, founded by the Hebei Women's Federation, with excellent teachers, advanced and complete teaching facilities, and has been a provincial advanced unit for ten consecutive years. In Hebei Yuying Snack Training Center to study and sign a formal contract, there are senior technicians (Miao Huimin teacher) to teach, on-site practical operation, a pair.

1. Hands-on teaching, single room teaching, accurate formula proportion, free technology upgrade every year, free tracking service for lifelong technology, learning at any time, and learning. Welcome to Hebei Yuying to inspect rice noodles and learn rice noodles technology.

For authenticity, go to Kunming.

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

Method: 1Cut the meat into thin slices respectively, blanch it with a high taste, 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.Cook the oil until it is hot until 7 percent and put it into a bowl, pour in the boiling clear soup, add seasonings and serve on the table;

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.

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.

Recipe and production technology of cross-bridge rice noodles.

Raw material formula: high-grade indica rice, (no limit on how much, for rice noodles). Pork ribs, large bones, whole chicken, whole duck, ham (the above is soup).

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: 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 control plant, or use a grinder to crush the rice into noodles and add cold water to the rice noodles to form 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.

The reconciled rake is fed into the rice noodle press (the old method is operated by hand, using a very bulky and bulky rice noodle 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.

When using, put the rice into the pot and boil until it is cooked, then soak it in cold water for half an hour and soak it away. Serve in a bowl when dry.

How to make soup: Chop the pork ribs, cut the big bones, and cook them in the pot with chicken, duck and ham. Bring to a boil first, and then simmer slowly, but do not boil all kinds of soup and 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 slice 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 changed into the knife into the plate, coriander, chives cut flowers (such as other fresh ingredients such as pea seedlings are cut florets), 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 in the rice noodles with fresh ingredients.

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.

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

Practices & Steps:

1. Cut the meat into thin slices, blanch the flavorful water and cool it on a plate;

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

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

4. Boil the chicken fat until it is hot at 7 and put it into a bowl, pour in the boiling broth, add seasonings and serve on the table;

5. When eating, first blanch the meat slices until white and green.