As one of the representatives of Yunnan cuisine, cross-bridge rice noodles are deeply loved by diners for their unique taste and rich soup base. However, how to innovate on the basis of traditional cross-bridge rice noodles to create a more unique taste has become the goal pursued by many chefs.
The production of traditional cross-bridge rice noodles is mainly divided into three steps: preparing the raw materials, scalding the rice noodles, and pouring the soup. In the preparation of raw materials, fresh chicken, vegetables, ham, etc. are key. In the process of innovation, we can consider introducing some special ingredients, such as seafood, tender beef or wild mushrooms, to make the taste more diverse.
When blanching rice noodles, the traditional method is to quickly pass the raw rice noodles through the piping hot chicken broth to ensure that the rice noodles are cooked thoroughly. Among the innovations, different broths such as tomato stock, mushroom stock can be considered to increase the taste variation of the rice noodles. At the same time, a little special seasoning, such as chili oil or vanilla, can be added to enhance the aroma of the rice noodles during the blanching process.
When pouring soup, chicken broth is usually used in traditional cross-bridge rice noodles, but in innovation, we can challenge more possibilities. For example, try a coconut milk-based soup base to add a hint of sweetnessOr use a tomato soup base to create a fresh taste. Such an innovation can not only inject fresh elements into the cross-bridge rice noodles, but also meet the taste needs of different people.
The choice of ingredients is also a key to innovation. The traditional ingredients of cross-bridge rice noodles include green vegetables, coriander, fungus, etc., and in innovation, we can choose some ingredients that are more suitable for the main ingredient. For example, a coconut milk soup with fresh seafood or a beef stock with spices can enhance the overall taste.