How to make cross-bridge rice noodles?
In the past 10 days, among the hot topics about food on the Internet, "Crossing the Bridge Rice Noodles" has once again become the focus due to its unique production technology and delicious taste. As a traditional snack in Yunnan, Crossing the Bridge Rice Noodles is not only a delicacy, but also a cultural symbol. This article will give you a detailed introduction to the production method of cross-bridge rice noodles, and attach relevant data references.
1. The historical origin of Cross Bridge Rice Noodles
Crossing the bridge rice noodles originated in Mengzi, Yunnan and has a history of more than 100 years. Legend has it that a virtuous wife invented this method of keeping food warm in order to deliver meals to her husband who was studying hard. Nowadays, Cross Bridge Rice Noodles have developed into one of the most representative delicacies in Yunnan.
2. Basic materials for cross-bridge rice noodles
| category | Material | Dosage |
|---|---|---|
| Main ingredients | rice noodles | 200g |
| Soup base | old hen | 1 |
| side dishes | Fresh meat slices | 50g |
| side dishes | bean sprouts | 30g |
| Ingredients | chopped green onion | Appropriate amount |
| Ingredients | coriander | Appropriate amount |
3. Detailed production steps
1.Make stock: Wash the old hen and put it into the pot, add enough water, bring to a boil over high heat, then turn to low heat and simmer for 4-6 hours until the soup is thick and white.
2.Prepare side dishes: Cut the fresh meat into thin slices, wash and cut the vegetables, and soak the rice noodles in warm water in advance and set aside.
3.Plate preparation: Pour the boiling soup into a large bowl, and cover the soup noodles with a layer of chicken fat to keep it warm.
4.Live production: Put the rice noodles and various side dishes into the hot soup one by one, put the meat slices last, and use the temperature of the soup to scald the ingredients.
5.seasoning for consumption: Add salt, pepper and other seasonings according to personal taste, sprinkle with chopped green onion and coriander and enjoy.
4. Create key points
| Key points | illustrate |
|---|---|
| soup temperature | Must be kept piping hot, with the temperature above 90°C |
| Thickness of meat slices | Control it at about 2mm, too thick and difficult to cook |
| Rice noodle selection | It is better to use local dry rice noodles from Yunnan |
| Insulation measures | The soup bowl should be preheated to keep the temperature from losing |
5. Comparison of characteristics of cross-bridge rice noodles from various places
| area | feature | Represents ingredients |
|---|---|---|
| Kunming | Soup is clear | Ham slices, quail eggs |
| Mengzi | Rich soup base | Fresh meat, bean sprouts |
| Dali | Add milk fan | Milk fan, leeks |
| Lijiang | Mushroom flavor | Matsutake, chicken fir |
6. Health Tips
1. Guoqiao rice noodles are high in calories. People who want to lose weight are advised to reduce the amount of rice noodles and increase the proportion of vegetables.
2. Patients with hyperuricemia should drink less soup and avoid excessive purine intake.
3. People with sensitive stomachs are advised to warm the soup before eating it to avoid scalding the esophagus.
7. Recommendations for innovative eating methods
1.Hot and sour taste: Based on the traditional recipe, spicy millet and sauerkraut are added, suitable for people who like heavy flavors.
2.Vegetarian version: Use mushroom stock instead of chicken stock and serve with a variety of seasonal vegetables.
3.Winter warm-up version: Add appropriate amount of ginger slices and pepper to dispel cold and warm the stomach.
As a representative of Yunnan cuisine, the production process of Cross-Bridge Rice Noodles embodies the essence of Chinese food culture. Whether it is traditional preparation methods or modern innovative ways of eating, people can feel the unique charm of this delicacy. I hope this article can help you make authentic Cross Bridge Rice Noodles at home and enjoy this century-old delicacy.
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