There are many ways to eat Yunnan rice noodles, whether young children or the elderly will be hungry to lick their noses - "bean flower rice noodles"!
Bean blossom rice noodles
When it comes to bean blossom rice noodles, it is definitely inseparable from the white and tender water bean blossoms, and the bean blossoms with seven points of fragrance and three points of water are the qualified materials used to make bean blossom rice noodles. Use soaked soybeans soaked overnight to grind the spot point to maximize the mellow flavor of the bean flavor, the ground soy milk is slowly cooked with firewood, constantly stirring to prevent the paste pot, and then stirring with brine, waiting for the protein in the soy milk to solidify, a tender bean flower cap is born!
Tender slippery bean flower cap
If the bean flower hat is the soul, then the sprouts and bean paste are the stroke of God, even if there is no meat hat of the meat will not feel dull, on the contrary, the combination with the bean flower is a natural pair!
Finely chopped leeks and peanuts add to the already salty flavor, drizzled with chili oil and pepper oil made with special sesame oil, and the fragrance is overflowing and mouth-watering.
The origin of bean blossom rice noodles is also very interesting, legend says that a peasant family qiao woman, the family lives on the banks of the Panlongjiang River, one day at noon the father-in-law wants to eat rice noodles, but it just so happens that there is no meat at home, only half a bowl of bean blossoms leftovers, qiao women have a clever move, use this half bowl of bean blossoms as a hat to put on the condiments, the world's first bowl of bean blossom rice noodles was born. After the father-in-law ate it, he was full of praise, and the neighbors heard about it and asked for advice, and since then the bean blossom rice noodles have been passed down to this day. So this bean blossom rice noodle is really vegetarian!
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