First, crossing the bridge noodles

Ingredients: chicken breast? , pork belly, pork loin, mullet, squid water, oily fish belly, ham, coriander, onion, clean chicken, 50 grams of bean skin water, Chinese cabbage, pea tip, onion, bean sprouts, mushrooms and rice noodles 200 grams.

Methods: 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.

Second, Sichuan rice noodles

Chop Sichuan pickles and pickled peppers, stir-fry in oil, add water after stir-frying, add chicken essence, salt and pepper, then boil, add rice noodles after boiling. (If there is kelp Pleurotus ostreatus, a side dish that takes a long time to cook, you can put it first, and then add rice noodles when it is ready, according to your personal taste. )

Rice noodles, a traditional snack in China, are called rice noodles in Yunnan and rice noodles in other parts of China.

Rice flour is made of rice. Their cross section is long and round. They are white and tough. After cooking in boiling water, take it out and put it in the broth. Generally, chopped green onion, soy sauce, salt, monosodium glutamate, spicy oil and meat sauce are mixed and eaten while it is hot. The vermicelli is similar to it, but it tastes different.

In the ancient cooking book "Food Times", the record of rice noodles is "charm". People are used to calling rice noodles "sour rice noodles", "sour rice noodles", "dried rice noodles" and "rice noodles". Rich in carbohydrates, vitamins, minerals and enzymes, it has the characteristics of rapid and uniform ripening, non-rotten cooking, refreshing and smooth taste, non-turbid soup after cooking and easy digestion, and is especially suitable for leisure fast food.

Good quality rice flour has higher nutritional value. Rice flour is rich in carbohydrates, vitamins, minerals and enzymes. They are cooked quickly and evenly, resistant to boiling, smooth and tender, and the boiled soup is not turbid and easy to digest. They are especially suitable for hot pot and casual fast food. Tip: The nutrition of rice noodles is easy to be lost in the brewing process, so rice noodles need to be mixed with various vegetables, meat, eggs and waste to increase nutrition, and proper seasoning can also make rice noodles delicious. "Some people say that eating a bowl of rice flour is equivalent to eating a plastic bag", which has no scientific basis unless the rice flour is fake and shoddy.

References:

Baidu encyclopedia-rice noodle