Why are the rice noodles crossing the bridge so fragrant? It's not just chicken soup, is it

You don't know the crossing the bridge noodles

These days, netizens keep mentioning Yunnan crossing the bridge rice noodles. Perhaps many netizens know that the end of the wind has changed from a Yunnan cuisine chef to a writer. Today, I will talk about crossing the bridge rice noodles from the perspective of chefs, which is a professional advantage! Even if you are from Yunnan, I promise you didn't know anything before.

First of all, rice noodles were brought to Yunnan by mainlanders in history. Friends in Yunnan should not be unhappy to hear that. According to the existing ancient books, it existed at least in the Song Dynasty, when it was called "Misuo".

There are two kinds of rice noodles in Yunnan: one is to grind fermented rice into powder, commonly known as "sour rice noodles", which has complicated technology and long production cycle. Features: Rice noodles are good in bones and muscles, smooth and sweet, and have obvious rice fragrance, which is a traditional production method. The other is to grind the rice and put it directly into the machine for extrusion molding, and use the heat of friction to gelatinize the rice, which is called "dry pulp rice flour". Dry rice noodles can also be dried into "dry rice noodles", which is convenient to carry and store. It's cooked and swollen when you eat it. Dried rice noodles are hard, chewy and long, but lack the flavor of rice.

The "rice noodle" made in Song Dynasty is the latter kind of "dried rice noodle". Until now, this kind of rice noodle is called "rice noodle" and "dried rice noodle" in Guangdong and Guangxi.

In recent years, some rice noodle shops opened by Yunnan people have appeared all over the country. However, due to the complexity of making sour rice noodles and the large equipment required, these restaurants can only use "dry rice noodles". This is not cheating customers, but in Yunnan, the birthplace of crossing the bridge rice noodles-Honghe Prefecture, it also prefers dry pulp to sour pulp. The sour rice noodles in Kunming are factory-produced.

Everyone should know all kinds of legends about crossing the bridge rice noodles, and legends belong to legends. The appearance of crossing the bridge rice noodles is inspired by the "shabu shabu" in the north, and it is a "hybrid" produced by the cultural exchange between Yunnan and the north.

The key to crossing the bridge rice noodles lies in a bowl of soup, which is very particular. Besides pig bones, two strong hens and an old duck must be used as raw materials. Some people say, can't I use three strong hens and two old ducks? No way! This is the chef's accumulated experience for many years, so that the soup cooked is fresh and must be an old duck!

Chickens and ducks should be slaughtered now, and the chicken blood should be kept. Boil pork bones and chickens and ducks for four or five hours with strong fire. Take out everything in the soup, crush the chicken blood and put it into the soup, and keep stirring. At this time, chicken blood will condense the impurities in the soup, and the soup will change from milky white to clear and bright. Remove the sediment, then add the pig bones and simmer for an hour or two.

Nowadays, rice noodle shops generally do not use this technology. In order to ensure that customers can see that their soup is really stewed with pig bones and chicken, (many soups don't use old ducks, but use feed chickens produced by chicken farms) the color of the soup is deliberately kept milky white. If milky white is not enough, throw a tube of "bait block" (also a food made of rice in Yunnan) into the soup as white as possible. Gee, it was a slip of the tongue. This is one of the secrets of cooking today!

Now some people who make rice noodles across the bridge think that the more things cooked in the soup, the better the taste. All kinds of fish and ham are cooked in it. This is made by people who don't know how to cook. The five flavors should be "mixed" instead of stewed in one pot, so that the boiled soup loses the delicious and refreshing characteristics of crossing the bridge rice noodles.

When the soup is finished, let's talk about the ingredients. The chicken pieces in the rice noodles crossing the bridge can't be cut out and put into the soup as usual. They must be marinated with a small amount of salt, spiced powder and other condiments before being put into the plate. If pork loin and pork belly slices are used as ingredients, you have to blanch them with boiling water. Why are you doing this? Remove the smell.

After putting chicken, tenderloin slices, pork tenderloin slices and other meat dishes on the plate, vegetarian dishes should be prepared. There is an essential vegetarian dish in the authentic crossing the bridge rice noodles, that is, grass buds. Many people think that this vegetable is unique to Yunnan, but the end of the wind tells you that this kind of vegetable is carefully researched by myself. This academic achievement is disclosed to you for the first time today: Grass bud-a famous song by Su Dongpo, a great writer in the Song Dynasty: "There are three or two peach blossoms outside the bamboo, and there are duck prophets in the spring water heating." Artemisia selengensis is covered with short reed buds, which is when the puffer fish wants to come up. "The" reed bud "in the poem! Because: it is born with another wild vegetable that Yunnan people still eat-Artemisia selengensis.

Reed sprouts and Artemisia, these wild vegetables, are delicious! It's just that reed buds are extremely difficult to keep fresh. In the past, we could only use the rice noodles crossing the bridge in Honghe Prefecture. Now, because of the developed traffic, it is also found in Kunming crossing the bridge rice noodle, but it is not easy for friends from other provinces to eat it.

It seems that Su Dongpo deserves to be a gourmet. The ducks and reed buds mentioned in this poem foresee the crossing of rice noodles hundreds of years later, and by the way, there are puffer fish. No one dares to eat puffer fish now, and mullet is used instead of crossing the bridge rice noodles. Remember it's mullet, not grass carp or carp.

Another thing is to crack the boiled eggs in the soup. Quail eggs are commonly used now, but it should be pigeon eggs. Eggs are too big, quail eggs are too small, and the best eggs are pigeon eggs, neither too big nor too small, but the price is too expensive for restaurant owners to use.

It has always been said that the top layer of rice noodle soup is duck oil, which plays a role in heat preservation. This is a misunderstanding, mainly because there are old ducks in the soup. That layer of oil is lard, but after a little processing, pay attention! The secret of the end of the second-class chef's wind is coming again: when lard burns to smoke, put a piece of raw pork in it and fry it. Lard is bright yellow and more fragrant.

Before scooping the soup into the sea bowl, put a little sweet soy sauce and pepper unique to Yunnan in the bowl. For customers who eat spicy food, Chili oil should also be put at this time. Nowadays, people in Yunnan should pay attention to eating rice noodles across the bridge in restaurants. When serving soup, they must put oil peppers, so that they will be fragrant. Remember to remember!

After talking for a long time, have a drink.

Then go on to say that the sour rice noodles used for crossing the bridge should not be too thick, which will affect the overall taste. Meanwhile, the more side dishes to be cooked in the soup, the better. The essence of crossing the bridge rice noodles is that after adding various ingredients and rice noodles, the original temperature will drop to just the right temperature to eat. If you want to eat all kinds of things in a bowl, I suggest you eat hot pot.

From the point of view of the end of the wind, the cross-bridge rice noodles currently sold in Kunming can best reflect this feature, and the ingredients are not more than 10 yuan.

Also tell friends from other provinces that if you have just arrived in Yunnan, or stay in Yunnan for too short, I suggest you not to be busy eating rice noodles across the bridge. The diet in every place is closely related to the local environment. The biggest problem with crossing the bridge rice noodles in Yunnan is that it is too greasy for a friend. However, if you stay in Yunnan Plateau for a period of time, you will want to eat big oil and meat because of overeating. Then you can experience the profoundness of Yunnan's diet by eating rice noodles!

However, I definitely don't eat rice noodles sold in some restaurants in Kunming. I can't stand the authentic soup, and I have to put a spoonful of monosodium glutamate, alas! Monosodium glutamate, there are even TV advertisements saying that so-and-so monosodium glutamate is the chef's secret! The end of the wind, as a rare professional chef writer on the internet, can't stand this kind of propaganda and protest that distorts the image of chefs! -It's no use.

At the end of the wind, I usually eat rice noodles across the bridge in a restaurant (I don't call names to avoid being suspected of advertising), where the chef is my teacher and the rice noodles made for customers are also very authentic, followed by a restaurant near the flower and bird market, so I won't call names. As for the cross-bridge rice noodle chain stores everywhere in Kunming, there are quite a lot of people eating, but there is a lack of professional diners.