How to make the cross-bridge rice noodles, a must-eat food in Yunnan?

? Crossing the bridge rice noodles is a special snack in southern Yunnan, Yunnan Province, which belongs to Yunnan cuisine and originated in Mengzi area.

? Crossing the bridge rice noodles consists of four parts: first, the soup is covered with a layer of boiling oil; The second is seasoning, including oil pepper, monosodium glutamate, pepper and salt; The third is the main ingredients, raw pork tenderloin slices, chicken breast slices and mullet slices, as well as pork tenderloin slices, belly head slices and water-soaked squid slices that are overcooked with water; Accessories include pea tips and leeks, as well as coriander, shredded onion, shredded grass buds, shredded ginger, magnolia slices and tofu skin; The fourth is the staple food, which is rice noodles slightly scalded with water. Goose oil cover, hot soup, but not steamed. Rice noodles are white and tough. When eating, use a large magnetic bowl, first put the cooked goose oil, monosodium glutamate and pepper noodles, and then scoop the soup of chicken, duck, goose ribs and pig bones into the bowl and serve it on the table for later use.

The eating method of crossing the bridge rice noodles is very unique. Add rice noodles and other foods to the stewed goose soup, and add whatever you want. People who go to Yunnan to eat this snack for the first time will make a joke without asking others: the soup is very hot because there is a layer of goose oil on the surface, and there is no hot air at all. People who eat it for the first time often mistakenly think that the soup is not very hot, so drinking it directly with their mouths is easy to burn their oral skin.

A bowl as big as a washbasin holds dozens of dishes. The bowl is filled with golden and shiny old soup, revealing the mellow flavor of various ingredients. This bowl of soup is the soul of crossing the bridge rice noodles! The family sat around the table and enjoyed delicious food.

Main ingredients of crossing the bridge rice noodles

Yunnan rice noodles are a handful of fish fillets and a plate.

A dish of pork belly (cooked in chicken soup) and a dish of pork tenderloin (sliced less than 1.5mm).

Chicken breast, a dish of mushrooms, a dish of mushrooms.

One dish of mung bean sprouts, one dish of bean sprouts.

A plate of dried tofu or oily tofu.

condiments

Pepper oil and pepper.

Proper amount of vinegar and salt

Quail eggs and mustard tuber

Moderate ham and coriander powder

Appropriate amount of leek powder

Practice steps

1. eviscerate black-bone chicken or old hen, wash and take out chicken oil. Cut the chicken into small pieces, stir-fry it in oil first, add water to the black-bone chicken, and slowly boil it into thick chicken soup. The soup cooked with ground chicken or old hen is thick for a long time, because personal preference for the taste of black-bone chicken depends on personal preference. )

2. Hot bowl: The bowl containing rice noodles must be scalded with boiling water to keep the temperature. Boil the rice noodles with water first, or blanch them for later use.

3. Put the diced chicken oil into the pot and slowly boil out the chicken oil.

4. Put the boiled chicken oil into the scalded thick-bottomed bowl, and pour the boiled chicken soup into the bowl about 80% full. At this time, the thick chicken oil floats on it to keep the temperature of the chicken soup.