Crossing Bridge Noodles过桥米线英文介绍.pptVIP

Crossing Bridge Noodles By Niki.Nee The Legend The legend behind crossing bridge noodles involves a student studying for the imperial exam (which was given once per year). He went to study on an island a short ways away from his wife and village. Everyday his wife would bring him food, but because of the distance (she had to cross a bridge) the food would get cold. The students wife figured out that by layering the broth with oil, she could keep the food hot. We Need: (250 g) very fine Chinese egg noodles (25 g) spinach or rape (50 g) boneless chicken breast (50 g) fish filet, skinned (50 g) shrimps or prawns, shelled 1/2 tsp rice wine 1/8 tsp fresh ginger, chopped 1/8 tsp salt 1/8 tsp soy sauce 6 cups (1,500 ml) chicken broth 5 tbsp chicken fat 1/2 tsp MSG (optional) Here We Go~~ Blanch the spinach or rape briefly in boiling water, drain, and set aside. Mix the rice wine , ginger , 1/8 tsp of the salt, and the soy sauce into a marinade. Slice the chicken, fish, and prawns paper-thin. Spread out on a serving platter and add the marinade. Let stand. Heat a pot of water to boiling and add the noodles. Bring back to a boil and cook uncovered until they are soft, about 4 minutes for dried noodles and 2 minutes for fresh ones. Drain in a colander and lay the vegetable on top. Bring the chicken broth to a boil in a saucepan and add the MSG, the remaining 1/2 tsp of salt, and the chicken fat. Bring to a fast boil for 1 minute. Transfer to a tureen and bring to the table with the platter of meats and the colander of noodles. Pour the meat and noodles into the boiling hot broth. They will cook instantly. Stir and serve in individual bowls. Note: The noodles poured from one bowl to another bowl of boiling hot broth is like a bridge. Hence the name of the dish. Bon Appétit~~Thanks for watching~ * * *