Yunnan rice noodles are local snacks and are also a favorite food of the locals. Yunnan people have played the way of eating rice noodles: cooking methods include cold, hot, brine, and stir-fry; The ingredients are countless, and the large pot of rice noodles also includes stewed meat, crispy whistle, three fresh, intestines, fried sauce, eel, bean blossoms, shredded chicken and so on.
You have to cross the bridge rice noodles, eel rice noodles, large pot rice noodles, bean blossom rice noodles, casserole rice noodles, etc. There are many theories about its origin, one is the noodle-like food produced by the northern people who avoided the south during the Wuhu Chaohua period in ancient China.
Another theory is that when Qin Shi Huang attacked Guilin, because the soldiers in the north were fighting in Guilin at that time and were not accustomed to eating rice in the south, the people at that time used rice to grind it into a powder and make it into the shape of noodles to alleviate the soldiers' homesickness.
Rice noodle making
Yunnan rice noodle production, there are two methods: first, take rice fermentation and grinding, commonly known as "sour pulp rice noodles", its process is complex, production time-consuming, but the taste is good, smooth and sweet, there is a clear aroma of rice, for the traditional method. Second, after taking the rice milling powder, it is directly placed in the machine to squeeze, and the heat of friction is used to gelatinize and form, called "dry pulp rice noodles", which is "dry rice noodles" after drying, which is convenient for carrying and storing. When eaten, steam and increase hair. Dry pulp rice noodles are hard, bite-mouthed, and long, but not as fragrant as sour pulp rice noodles.
Bean blossom rice noodles
Ingredients: boiled water tofu brain, tofu flowers First blanch the rice noodles in hot water, put them in a bowl of earth flowers, and then scoop in a large spoonful of bean blossoms on the noodles, and then put all the spices in turn, you can enjoy.
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