Legend has it that a long time ago, a scholar studied hard at Hu Xinting in Nanhu, Yunnan. His wife has to cross the bridge to deliver meals to the scholar every day. One day, the wife felt that her husband was very hard, so she stewed a chicken and put it in a clay pot for her husband to eat. However, something happened on the way and it was delayed. When she came back, she found that the chicken in the casserole was still hot. When she opened it, she found a thick layer of butter on it, so she made rice noodles for her husband with chicken oil. After eating, the scholar was full of praise. Because his wife has to cross the bridge to deliver meals in Nanhu every day, the scholar named it "crossing the bridge rice noodles".

Crossing the bridge rice noodles has a history of more than one hundred years. According to legend, in the Qing Dynasty, there was an island in the middle of a lake outside Mengzi County in southern Yunnan. A scholar went to study on the island. The scholar's wise and hardworking wife often cooks his favorite rice noodles and sends them to him for dinner, but when he leaves the island, the rice noodles are not hot. Later, I accidentally sent chicken soup, and Miss Scholar found that the chicken soup was covered with a thick layer of chicken oil, which could keep it warm. If you put seasoning and rice noodles before eating, it will be more refreshing. So she first cooked the clear soup of fat chicken and boy bone and smeared it with thick chicken oil; Rice noodles are made at home. Many ingredients are sliced on the island and cooked in boiling oil. Then rice noodles are added, which is delicious and smooth. As soon as this law was spread, people followed suit, because it was necessary to cross the bridge to the island and to commemorate this good wife. Later people called it "crossing the bridge rice noodle".

Through the continuous improvement and innovation of famous chefs with Yunnan flavor in past dynasties, the fame of "Crossing the Bridge Rice Noodles" is increasing day by day, enjoying a good reputation at home and abroad, and becoming a famous snack in southern Yunnan.

Practice of crossing the bridge rice noodles

Gourmet: Yunnan cuisine

Raw materials:

20g of chicken breast, 20g of pork belly, 50g of pork loin, 50g of mullet, 50g of water-soaked squid, 20g of fish belly soaked in oil, 20g of ham, 20g of coriander, 20g of onion, 20g of clean chicken nuggets, 50g of water bean skin, 50g of cabbage, 50g of green onion, 50g of bean sprouts and 20g of rice noodles.

Method:

1. Slice the meat separately, blanch it with seasoning, then rinse it and put it on a plate;

2. The rest of the materials are boiled in another pot, cooled, cut into sections and put on a plate;

3. Chop coriander and onion and eat them with oil pepper and scalded rice flour;

4. When the chicken oil is burned to 70% heat, put it in a bowl, pour in the cooked broth, and add seasoning to serve;

5. When eating, blanch the meat slices first, then blanch the vegetables slightly, then rice noodles, sprinkle with chopped green onion and coriander.

Make up three more exercises:

Practice of crossing the bridge rice noodles 1

Rice flour ingredients:

200 grams of rice noodles, 20 grams of chicken breast, 50 grams of pork tripe, pork kidney, mullet, squid water, fish tripe oil, ham, coriander, onion, clean chicken, bean skin water, cabbage heart, pea tip, onion, bean sprouts and mushrooms.

Production process:

1. Slice the meat separately, blanch it with seasoning, then rinse it and put it on a plate;

2. The rest of the materials are boiled in another pot, cooled, cut into sections and put on a plate;

3. Chop coriander and onion and eat them with oil pepper and scalded rice flour;

4. When the chicken oil is burned to 70% heat, put it in a bowl, pour in the cooked broth, and add seasoning to serve;

5. When eating, blanch the meat slices first, then blanch the vegetables slightly, then rice noodles, sprinkle with chopped green onion and coriander.

Practice 2 of crossing the bridge rice noodles

Rice flour ingredients:

Half a fat hen (about 750g), half an old duck (about 750g), 3 pork bones, 50g pork tenderloin, tender chicken breast, mullet (mullet) or squid with water, tofu skin 1 slice, 25g leek, onion10g and monosodium glutamate 65438+.

Production process:

65438+

2. Slice raw chicken breast and pork tenderloin into thin and transparent slices and put them on a plate. Slice mullet (or squid), blanch it with boiling water, take it out and put it on a plate. Soak tofu skin in cold water and shred it, blanch it with boiling water for 2 minutes, then float it in cold water for later use. Wash leek, blanch it with boiling water, take it out and change knives for later use. Wash onion and coriander with clear water.

3. Soak rice, grind it into fine powder, steam it, press it into vermicelli, scald it with boiling water for two or three minutes, and finally rinse it with cold water, each bowl is150g;

4. When eating, put 20g of chicken and duck meat in a deep bowl, spoon the cooked soup into the bowl, and add salt, monosodium glutamate, pepper, sesame oil, lard or chicken and duck oil and sesame Chili oil to keep the temperature in the bowl at a high level. After the soup is served, put the chicken, pork and fish fillets into a bowl in turn, gently stir them with chopsticks until cooked, and then put the leeks into the soup.

Characteristics of rice noodles:

The soup is delicious, the meat slices are fresh and tender, and the taste is unique.

Crossing the bridge noodles exercise 3

Rice flour ingredients:

Ribs 300g, fresh chicken 1/2, fresh duck 1/2, Yunnan ham 100g, ginger 1 (50g), 2 teaspoons of salt (10g), cooked rice flour 200g, fresh grass carp 80g.

Production process:

1. Wash ribs and fresh chickens and ducks, cut into large pieces, put them in boiling water, roll off the blood foam, take them out and rinse them off;

2. Put the above materials, loose ginger slices and Yunnan ham into a pressure cooker (or a large casserole), add about 4-5 times of water to the solid materials, first boil with strong fire, then turn to low fire, and stew with low fire for more than one hour;

3. Add salt, and the last one should be a thick white soup with a layer of bright oil floating on the surface;

4. Cut fresh grass carp and fresh tenderloin into extremely thin slices for later use (to prevent the surface from drying out, you can code first and cover it with plastic wrap);

5. Put the boiled thick soup into a large bowl with heat preservation, add fresh fish slices, fresh tenderloin slices, mung bean sprouts, pickled mustard tuber and leek in turn, add raw quail eggs, add salt and white pepper;

6. Let it stand for 2 minutes, then add the boiled rice noodles and sprinkle with shallots.

How to eat crossing the bridge noodles

Cross-bridge rice noodles consist of soup, Daoxiao Noodles, rice noodles and seasoning. When eating, use a large magnetic bowl, first put the cooked chicken oil, monosodium glutamate and pepper noodles, and then scoop the soup of chicken, duck, ribs and pork bones into the bowl and serve it on the table for later use. At this time, the boiling soup is covered with a thick layer of oil and not steamed, but diners must not drink the soup first to avoid burns. Knock pigeons and chicken into a bowl first, then add raw meat such as sashimi, sliced raw meat, chicken, pork liver, kidney flower, squid, sea cucumber and belly slices in turn, and gently stir with chopsticks to make the raw meat cooked. Then add spices, barbecued pork and other cooked meat, then add peas, tender leeks, spinach, tofu skin, rice noodles, and finally add soy sauce and Chili oil. The taste is particularly rich, delicious and nutritious, which often makes Chinese and foreign diners full of praise. Crossing the bridge rice noodles embodies the rich raw materials, exquisite craftsmanship and special eating methods of Yunnan cuisine, and enjoys a high reputation at home and abroad.

Features: fresh and delicious, unique flavor. People often say that going to Yunnan without crossing the bridge rice noodle is tantamount to running for nothing. Crossing the bridge rice noodles is a unique way to eat rice noodles and other foods in stewed chicken soup. People who go to Yunnan for the first time to eat this snack will laugh without asking others: chicken soup is very hot. Because there is a layer of chicken oil on the surface, there is no hot air at all. People who eat it for the first time often mistakenly think that the soup is not hot and drink it directly with their mouths, which can easily burn the oral skin. Therefore, never drink chicken soup directly with your mouth. When eating, you should eat raw slices first, and then cook the soup when the temperature is the highest. Some people don't know the secret. First, hot dishes and rice noodles. Then, when the temperature of the soup drops, the food that can't be eaten raw will not be cooked. The rice noodles crossing the bridge are strictly divided, and each person has a bowl of raw slices, chicken soup, vegetables and rice noodles. This is sanitary and not wasteful. Crossing the bridge rice noodles has a unique taste and elegant character among all kinds of snacks, which is the first of all traditional snacks. Some people say that "crossing the bridge rice noodles" is a Chinese western food, which is worth promoting. Rice flour is nutritious and convenient to eat, and it is very popular at home and abroad.

Crossing the bridge rice noodles, with its exquisite soup, unique eating method, sweet and fragrant taste, salty and light, has become a unique flavor snack in Yunnan. Crossing the bridge rice noodles are mainly made of soup, sliced meat, rice noodles and seasonings. The soup is boiled with fat chicken and pig bones, and it is better to be clear and translucent; Slice chicken breast, pork tenderloin, liver, kidney flower and fresh fish, and put them in a small dish; Rice noodles are white and tough. There are also pea tips, yellow-bud leeks and tender spinach. When eating, put the soup in a big "sea bowl" and add monosodium glutamate, pepper and cooked chicken oil. The soup is so thick that there is no heat in the bowl. When the soup is served, pigeon eggs is scooped into a bowl, and then the meat slices are dipped into the soup and gently stirred, and instantly become as white and tender as magnolia slices. Then add fresh vegetables and rice flour, and drizzle with Chili oil and sesame oil. The red, white, yellow, green and yellow in the bowl reflect each other, and the strange smell makes people appetite.

Types of Yunnan rice noodles

Yunnan rice flour can be divided into two categories, one is made of fermented rice and ground into powder, commonly known as "sour rice flour", which has complex 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 are dried "dry rice noodles", which are easy 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.