How to make rice noodles
1, soaked in water
Soak dry rice noodles in clear water for a period of time, the soaking time is uncertain (about 1 to 2 hours), which is related to the quality, thickness and ambient temperature of rice noodles. In short, just soak the rice noodles until they can be bitten or pinched off.
Step 2 cook rice noodles
When the water boils, put the rice noodles into the pot, which is the same as cooking noodles. Stir the rice flour in boiling water, boil it again, and continue to cook for about 3-5 minutes. When you feel almost the same, stir-fry a rice noodle with chopsticks, and you feel that there is no hard core. When chopsticks are easy to break, rice noodles are cooked.
Step 3 soak in cold water
Soak the rice noodles in cold water immediately after cooking. During the soaking process, cold water 1 or 2 times can be changed as needed. When the water temperature is slightly warm, you can take out the rice noodles. If the rice noodles are not cooked enough, soak them for a while. If the cooked rice noodles are not used for a while, take them out and drain them for a while and then refrigerate them.
Practice of crossing the bridge rice noodles
Ingredients for thick soup: ribs 300g, fresh chicken 1/2, fresh duck 1/2, Yunnan ham 100g, ginger 1 (50g), and 2 teaspoons of salt (10g).
Ingredients of rice noodles (1 big bowl): 200g of cooked rice noodles, 80g of fresh grass carp, 80g of fresh pork tenderloin, quail eggs 1 piece, 30g of leek, 30g of onion, 30g of pickled mustard tuber, 30g of mung bean sprouts, 1 teaspoon of salt (5g) and/kl.
Thick soup practice:
1. Wash ribs and fresh chickens and ducks, cut them into large pieces, put them in boiling water, roll off the blood foam, take them out and rinse them off.
2. Put it into a pressure cooker (or a big casserole) together with scattered ginger slices and Yunnan ham, and add about 4-5 times of solid water. Bring the fire to a boil, then simmer for more than 60 minutes.
3, add salt, the finished soup should be thick and white, and the surface is covered with a layer of bright oil.
Rice noodle practice:
1. Cut fresh grass carp and fresh tenderloin into extremely thin slices for later use (in order to prevent the surface from drying out, you can code them first and cover them with plastic wrap).
2. Put the boiled thick soup into a large bowl with heat preservation, add fresh fish fillets, fresh tenderloin, mung bean sprouts, pickled mustard tuber and leek in turn, chop raw quail eggs, and add salt and white pepper.
3. Let it stand for 2 minutes, then add the boiled rice noodles and sprinkle with chopped green onion.