The color, fragrance and shape of crossing the bridge rice noodles are in urgent need! ! ! ! ! ! ! !

One: What is crossing the bridge rice noodles?

Crossing the bridge rice noodles is a magnificent camellia of Yunnan cuisine, belonging to Yunnan cuisine. Cross-bridge rice noodles are composed of soup, rice noodle slices and seasonings. Rice flour and other foods are added to stewed chicken soup, which is characterized by exquisite selection of materials, fine production, special eating method and unique flavor.

Second, the history of crossing the bridge rice noodles:

There are two theories about the origin of crossing the bridge rice noodles. One is from Mencius. There is a South Lake in the south of Mengzi, surrounded by pine and cypress, with beautiful scenery, and a stone bridge in the middle of the lake extends into the island. There are several houses around the island, and the environment is quiet, which is a good place to study. In the Qing Dynasty, there was a local scholar who studied hard in the octagonal pavilion on the island all day in order to catch the exam, and his wife sent him meals every meal. One day, his wife thought of his hard work, killed the fat hen at home, stewed it in a clay pot, put rice noodles on it and gave it to her husband to nourish her body. At that time, the scholar was trying to attack books without sleep. She sat by and waited, and then fell asleep. Half an hour later, I woke up and saw that the food had not moved, and I was a little angry. I want to take the rice noodles back and reheat them. When she held the casserole, she found it was still very hot. Open it, I am ecstatic. It turns out that the surface of chicken soup is covered with a layer of yellow chicken oil, which plays a role in heat preservation. The scholar ate this delicious rice noodle and was very satisfied. The story spread out and became a well-known story, and everyone learned to do it. Because the scholar's wife wants to cross the bridge to deliver food to the island, she named this rice noodle crossing the bridge.

The other is Jianshui man. In the 22nd year of Guangxu reign, there was a snack bar next to Suolong Bridge in Jianshui County. The owner's name is Li Matian, and he is smart and capable. He carefully collected various ways to eat folk rice noodles, gathered its essence, and created this unique rice noodle practice. He boiled chicken, duck and pig bones into soup, sliced pigs, chickens, ducks and fish, added fresh vegetables and rice noodles unique to Jianshui, and brewed them at high temperature in the soup bowl. This kind of rice flour makes the business of this shop very prosperous. Because the shop is near the bridge, people who go to eat rice noodles have to cross the bridge, so it is named crossing the bridge rice noodles. These two sources indicate that the rice noodle crossing the bridge started in Mengzi and Jianshui areas in southern Yunnan, with a history of 100 years.

Through the continuous improvement and innovation of Yunnan-style chefs in past dynasties, "Crossing the Bridge Rice Noodles" enjoys a growing reputation at home and abroad and has become a famous snack in southern Yunnan.

Three. Legend about crossing the bridge rice noodles:

It is said that crossing the bridge rice noodles also triggered a diplomatic anecdote. During Guangxu period, Li Hongzhang was sent to Russia and got a plate of ice cream at a reception. Because of the high indoor temperature, ice cream will emit cold air when heated. Li Hongzhang thought the ice cream was steaming hot, so he blew air into it to cool it down. The Russians smiled when they saw this, which embarrassed Li Hongzhang and kept him in their hearts. Shortly after the Russian Foreign Minister paid a return visit, Li Hongzhang invited Russian envoys to cross the bridge rice noodles. The Russian envoy didn't know there was fraud. He thought it was warm food, so he bent down to drink soup. It was so hot that the envoy shouted. In this way, Li Hongzhang got revenge for an arrow.

Four: the characteristics of crossing the bridge rice noodles:

Crossing the bridge rice noodles is authentic and delicious, with four characteristics. The first is the big bowl. It is said that the biggest bowl can wash children's faces! Besides, there are dozens of ingredients in the rice noodle crossing the bridge, and the bowl is not big enough to hold. The second is the soup rolling. When the soup is out of the pot, seal it with oil. It's like standing water. In fact, the temperature can cook raw meat. Third, use raw meat. Almost all the meat and vegetables in the ingredients of crossing the bridge rice noodles are raw. Cut them thin with a knife and cook them with that bowl of soup. Fourth, there are many materials. Yunnan people call crossing the bridge rice noodles a set of rice noodles. A slightly graded set of rice noodles has more than a dozen ingredients, including many native products of Yunnan.

Five: the practice of crossing the bridge rice noodles:

Exercise 1:

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.

Production steps:

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.

Exercise 2:

Raw materials: half a fat hen (about 750g), half an old duck (about 750g), three pork bones, 50g pork tenderloin, tender chicken breast, mullet (snakehead) meat or water-boiled squid, tofu skin 1 piece, 25g leek, onion10g, monosodium glutamate/piece.

Production steps:

65438+

2. Cut raw chicken breast and pork tenderloin into thin and transparent slices and put them on a plate. Slice cuttlefish (or squid) meat, blanch it with boiling water, take it out and put it on a plate. Soak the bean curd skin in cold water, shred it, scald it in boiling water for 2 minutes, and then float it in cold water for later use. Wash leeks, blanch with boiling water, remove and change knives for later use. ) Wash onion and coriander with clear water, cut into small pieces 0.5 cm long and put them on small plates respectively.

3. Soak rice, grind it into fine powder, steam it, and press it into vermicelli. Blanch with boiling water for two or three minutes, and finally rinse the rice noodles with cold water. Each bowl150g. 4. When eating, put 20g of chicken and duck meat in a deep bowl and scoop the soup from the pot into the bowl. Add salt, monosodium glutamate, pepper, sesame oil, lard or chicken and duck oil, sesame and Chili oil to keep the bowl high. After the soup is served, first put the chicken, pork and sashimi into a bowl in turn, stir them gently with chopsticks and cook them, then put the leek into the soup, add chopped green onion and coriander, and then put the rice noodles into the soup one after another, or eat them while they are hot. All kinds of meat slices and leeks can be dipped in seasoning.

Exercise 3

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.

Exercise:

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 it 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.

Attached drawings:

Cross-bridge rice noodles complete set of side dishes:

Crossing the bridge rice noodles:

thank you