Why is Ersi only available in Yunnan? What is the difference between Ersi and rice noodles?

Ersi evolved from Erkuai, which is made by cutting Erkuai into strips, and the latter is more flavorful. The prepared Ersi is matched with different condiments, and processed by steaming, boiling, frying and other methods to produce a unique delicacy. Ersi is one of the special snacks in Yunnan. Why is Ersi not available in other regions but only in Yunnan? Are you also curious to know?

Contents of this article

1. Why is Ersi only found in Yunnan?

2. The difference between rice noodles and rice noodles

3. How to make steamed rice noodles in Qujing

Why is Ersi only found in Yunnan?

Because it originated in Yunnan, which is relatively remote and not well promoted, there are not many Ersi. Ersi is one of the special snacks in Yunnan, mainly made from rice. The main way to eat Ersi is similar to another special snack in Yunnan, rice noodles, but there is a difference in taste between Ersi and rice noodles. Rice noodles are smooth and elastic, while Ersi is soft, flexible and fragrant.

Baisi evolved from Baikuai, which is made from Baikuai, and the latter is more flavorful. The prepared Baisi is matched with different condiments and cooked by steaming, boiling, frying and other methods to produce a unique delicacy.

The difference between rice noodles and rice vermicelli

1. Rice noodles have a high water content, which makes you feel hungry after eating. They are soft, smooth, and easy to cook. They do not absorb water after cooking and can be taken away or mixed with cold rice noodles. I have eaten few types of rice noodles in Yunnan, and the difference is not particularly large. Generally, there is only a difference in thickness. There are thicker types in western Yunnan and thinner types in eastern Yunnan. The Dai people have a very thin rice noodle called Sa Pi, and Honghe Prefecture has a special red rice noodle.

2. Bait shreds are relatively dry and hard. They are usually boiled or steamed. They are rarely served cold. They need to be heated for a long time. After being cooked, they absorb water and need to be eaten immediately. They are full and can resist hunger. There are relatively many types. Generally speaking, the ones in eastern Yunnan are soft, while those in western Yunnan are hard. So far, I have eaten the following in Yunnan: Bait shreds in central Yunnan, such as Dali and Kunming, are white and soft, relatively thick, and have little chewiness when eaten. They are easy to stick together when cooked; Bait shreds in Tengchong are white, thin, and easy to cook. They are not chewy, but they have bones and will not lie in a pile; Bait shreds in Baoshan are thin, hard, and resistant to cooking. After being cooked, they are translucent and will not stick together. They are tough and chewy; Bait shreds in Dehong are thick and thin, but the thick ones are relatively refreshing, hard, resistant to cooking, and a little sticky when eaten. They are translucent after being cooked. I especially like the thick ones that are very chewy.

How to make steamed rice noodles in Qujing

Ingredients: one serving of rice noodles, a large spoonful of soy sauce, sugar, leeks, chopped green onions, minced meat, two spoonfuls of Zhaotong sauce or bean paste, MSG, sesame oil, and sauerkraut.

practice:

1. Meat sauce: Fry the minced meat until it changes color, remove from the heat, add Zhaotong sauce or bean paste, and pour in the minced meat until the oil is dried up.

2. Put the rice noodles into the steamer and steam for 15 minutes.

3. Seasoning: tablespoon of soy sauce, chopped green onion, MSG, sesame oil, and meat sauce.

4. Cut the chives into sections and blanch them in water.

5. Pour the leek, sauerkraut and mixed ingredients into the shredded rice and mix well.