Chinese Food
Mengzi chrysanthemum bridge rice noodles
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Crossing the bridge is the most beautiful legend in Mengzi. It's also a love inspiring story. (going to encyclopedia by myself) this time, I made the rice noodles crossing the bridge with Mengzi chrysanthemum. This is often done by Mengzi people's families. Only when the chrysanthemums are in full bloom in autumn. Believe me, I am a native Mongolian. I have eaten the rice noodles crossing the bridge since I remember. All the rice noodles I have eaten can circle the earth. Chrysanthemum cross bridge rice noodles belong to the same taste of higher grade. What seafood rice noodles are messy is not reliable at all. The seafood originated from the bridge rice noodles in the mountains. Crossing bridge rice noodles is a very daily diet in Mengzi, Yunnan Province. Almost people born in Mengzi have rice noodles since childhood. They eat rice noodles every morning, lunch and night. Some people think it's incredible. In fact, rice noodles can also be made into many different styles. I can count more than 20 kinds at will, so they are not greasy like rice. But objectively speaking, this thing has a long history
Cooking ingredients
Cooking Steps
Step1:Because there are so many things involved, it doesn't have to be in a dead order. Let's start with soup. The key is soup. This soup is not hard to say. Don't listen to those shops fooling people. In fact, there is no mysterious formula. I used it in my soup. A chicken, a big piece of three-layer meat, a piece of back leg meat, a grass fruit, a few pepper and ginger. It's better to press for a while with a pressure cooker first. Then boil the soup slowly until it's thick and white.
Step2:Wash the chrysanthemum. No doubt. I'm talking about the edible chrysanthemum. It's better to use the variety of chrysanthemum called lion's head. Tear off the petals and wash them. Don't use the pistil. My grandfather plants many chrysanthemums every year. On the one hand, let the eyes watch. On the other hand, let the mouth watch. Standb
Step3:This is the pea tip. I think it's necessary. It's as clean as chrysanthemum. Spare (Asiba. I think someone's going to miss it.)
Step4:It's time to test your sword skills, cook. Because the tenderloin is to be cooked in hot soup, it must be thin. Below is rice noodles. Every morning, they are sent to supermarkets, food markets and rice noodle shops by rice noodle factories. We don't eat dry rice noodles. It's not good.
Step5:The yellow one on the top is pea mud. We call it doutuo. It's necessary to cross the bridge rice noodle. It can improve the freshness and concentration of the cross bridge rice noodle. This is usually bought in our vegetable market. I can't write about it. Below is the roll of flour. It's a little similar to the river flour and rice flour that many places say. But we have more varieties of Mengzi. There are many different kinds of roll powder. I like half rice noodles and half rolls of flour. (the rice noodle restaurant owner often looks at me with the eyes of snake essence disease
Step6:The chicken in the soup. Take out the third layer meat and the hind leg meat. If the chicken is cut into small pieces, slice the third layer meat and tear the hind leg meat into small pieces. It's also a backup.
Step7:Then I'll talk about this thing in particular. It's called grass bud. It's rare outside Yunnan. I like it better. It's delicious, crispy and sweet. Most rice noodle shops will put this one. If not, you don't need sangxin. It has no effect on the overall soup taste. You just like this thing. When you eat it, you can have more flavo
Step8:
Step9:
Cooking tips:The tenderloin should be cut thin. It can be frozen before cutting. It will be easier to cut. In addition to Yunnan, there are no fresh rice noodles in many places. In fact, some dry rice noodles can be used instead. The dry rice noodles are first soaked in cold water for 4 hours, then boiled in water for a few minutes after being softened. Put the cooked rice noodles in cold water to cool. Don't use vermicelli. Noodles. The taste is totally different. Do not enlarge garlic. Put soy sauce. Put vinegar. The soup for crossing the bridge rice noodles has reached a very good taste level. More points, more. These spices don't go with the soup. Strictly speaking, sirloin, leek, pea tip, scallion, coriander These are to be placed on a plate. If I go to some chain rice noodle shops across the bridge in Yunnan, I will see that. When I was a child, the rice noodle across the bridge was just like that. One soup, one ingredient and one rice noodle. But now it's getting easier. The ingredients are more and more varied. Local people don't use the same dish for convenience. It's like self-service. What do you need
