How to ask for all kinds of rice noodles

eel cold rice noodles are mainly made of rice noodles, accompanied by eel, skin, peppermint, leek and pea powder. The finished product is spicy and delicious, and it is famous in summer.

raw materials:

1kg of rice noodles, 2g of pea powder, 1g of eel and water-soaked skin, 5g of refined salt, pepper noodles and salted soy sauce, 8g of flour paste, 3g of monosodium glutamate, 1g of pepper noodles, leek, garlic and oily sludge, 15g of fresh mint, 2g of vinegar, 5g of cooked rapeseed oil, etc.

Method:

(1) Slaughter the eel, remove the bones, remove the internal organs, and cut into 3.5cm long segments. Water-soaked skin slices into small pieces. Blanch leek and cut into sections. Wash mint. Cut garlic into rice grains. Pea powder is beaten into tuo.

(2) Put the wok on medium heat, pour oil into it, stir-fry garlic (5g) and flour paste, stir-fry chili noodles (5g), stir-fry eel until it is yellow, add salt, pepper noodles (2g), soy sauce and monosodium glutamate, and pour soup to the extent that the fish is submerged, cook and put in a pot. The pot is on fire, the eel soup is scooped in, and the skin is boiled and put into a basin.

(3) Mash garlic (5g) and add vinegar and brown sugar to make juice. When the pan is on fire, oil (15g) is injected. When it is 7% hot, pepper noodles (3g), oil sludge, pepper noodles (5g) and sesame seeds are roasted into oil.

(4) Take five bowls, each with 2g of rice noodles and 4g of pea flour, and pour the above ingredients and seasonings into the bowls in five portions for mixing.

2

Making method of Yunnan crossing the bridge rice noodles

Raw material formula:

Fine indica rice (more or less for making rice noodles), pork ribs, bone, whole chicken, whole duck and ham (above soup), raw pork tenderloin, fresh fish, corn flakes, fungus, bean curd skin, onion, coriander and sesame (above).

production method:

1. Pour the rice into a wooden barrel, soak it in cold water for half an hour, drain the water, control the drying, and grind the rice into flour, or grind the rice into flour with a pulverizer.

2. Add cold water to the rice flour to make a rake. The ratio of water to surface should be that the surface energy of the back rake can naturally gather into a plane, and the surface is not a knot, which is thinner than that of the Lantern Festival.

3. Feed the reconciled harrow into the rice noodle press (the old method was manual operation, and very heavy and huge rice noodle pressing equipment was used). The rice noodles will mature in 15 minutes. Dry the main line for 24 hours, rejuvenate it, and soak it in water to disperse.

4. When in use, put the rice noodles in the pot and cook them for about an hour until they are cooked, then soak them in cold water for half an hour to disperse, then take them out and dry them to serve.

Soup making method:

Chop the pork ribs, cut off the big bones, and cook them with chicken, duck and ham. Bring the fire to a boil first, then simmer it slowly, but don't melt all kinds of soup. Ham is fished out earlier, and chicken and duck are fished out separately, which can still be used as cold dishes. The big bones continue to be boiled to extract bone oil and dissolve calcium. Pepper, monosodium glutamate and salt can be put in the soup. You can also just put salt.

Method of making fresh ingredients:

Freshwater fish should be used far away, especially those that are tender and have no fishy smell. Wash them and slice them into extremely thin sashimi, and put them on a large plate together with the fresh tenderloin sliced as thin as paper. Wash the bean curd skin, corn flakes (or fresh bamboo shoots) and water-borne fungus and put them into the plate with a knife, and cut parsley and onion into small flowers (for example, use other fresh ingredients such as pea seedlings).

When eating, divide the rice noodles, soup bowls and fresh ingredients into three pieces of tableware, serve one dose on the table, put the fresh ingredients in a hot soup bowl (the noodle soup must have a layer of cover oil, and the soup temperature is high), and then put them in the rice noodles to eat with the fresh ingredients.

3 "Yunnan cuisine-crossing the bridge rice noodles"

Ingredients:

2g of chicken breast, 2g of pork tripe, 2g of pork kidney, 2g of mullet, 2g of squid in water, 2g of fish tripe in oil, 2g of ham, 2g of coriander, 2g of onion, 2g of clean chicken nuggets, and 5g of bean skin in water.

2. Blanch the remaining ingredients in another pot, cool them, cut them into sections and put them on the plate;

3. Chop coriander and onion, serve with oil pepper and scalded rice noodles;

4. When the chicken oil is boiled to 7% heat, put it into a bowl, pour in the boiled clear soup, and add seasoning to serve;

5. When eating, first blanch the sliced meat until it is white, then slightly blanch the green vegetables, then add rice noodles, and sprinkle a little chopped green onion and coriander to make the braised pork rice noodles. Cut the pork belly into small pieces, stir-fry with garlic, ginger, pepper, and add the rice noodles in broth to make the rice noodles.

Stir-fried rice noodles are delicious.

Add soy sauce, vegetables, pickled mustard tuber and bean sprouts.